Raspberry Chocolate Coconut Cups

  Blog, Food Blog   0   

KJ invented these and they are REALLY good. They also look way more unhealthy than they really are…

Here are her instructions:

“I kind of eyeballed it but something like this should work:

COCONUT CUPLETS:
1 1/4 cup unsweetened shredded coconut
1 egg white
capful vanilla
1/4 cup honey, melted

Mix everything together well so coconut is coated with honey. Line muffin tin with tin foil liners (best) or tin foil (fiddly). Don’t use paper liners, will stick. Coat inside with olive oil. Press coconut mixture into sides and bottom of muffin cups. Bake at 325C for about ten minutes until lightly golden brown. Don’t over cook. Remove and cool.

FILLING:
2 cups frozen raspberries.

Cook raspberries over medium heat until thick. Cool completely in fridge.

CHOCOLATE COATING AND TOPPING:
1 bar good dark chocolate (75%)
1 can real coconut cream (the kind with the solid coconut in the top of the can)
Splash vanilla

-Put can of coconut in the fridge until it is nice and cold.
-Melt chocolate in small saucepan over boiling water. Don’t melt on direct heat, will burn.
-When chocolate is fully melted, generously coat inside of coconut cuplets, making sure to retain about 3 tablespoons of chocolate for the topping. Place cuplets in freezer.

GANACHE TOPPING:
-Scoop out coconut cream only, making sure to avoid the watery part. Use blender or mixer to whip the cream, slowly adding remainder of melted chocolate, and a splash of vanilla . Whip until fluffly and well blended but don’t over whip.

When cuplets are cold, spoon in raspberry filling and top with ganache.”