Vegan Coconut Cream Cups

Happy Monday! Hope you had a lovely fall weekend. To start your week off on a sweet note, I thought I would share this simple vegan coconut cream cup recipe with you. The inspiration for these came for those ultra sweet, gooey mallo cups that I used to love when I was younger. Have you ever tried one before? They are like Reese’s cups but stuffed with marshmallow cream and coconut instead of peanut butter. So delicious! Of course, now that I’m a dietitian, I can’t have any sweet treat without thinking about how I can create a healthier version at home. Although these are still technically a dessert, they are still better than the packaged version with a lot less sugar, loads of ultra dark chocolate, and a bit of healthy fat from the creamy coconut filling. These make for an easy to prepare, fun dessert that is perfect for guests with diet restrictions since they are vegan, gluten free, and paleo-friendly. (You’d never guess it by the way they taste!) If you aren’t a big fan of dark chocolate, feel free to substitute milk chocolate instead.

coconut cups

Vegan Coconut Cream Cups

(Makes 8)


  • 1 1/2 tablespoons maple syrup
  • 1/2 cup unsweetened shredded coconut
  • 3/4 cup canned coconut cream, chilled
  • 2 bars of chocolate (3.5 oz each – I used Trader Joe’s 85% Cacao Chocolate Lover Bars)


  1. Mix maple syrup, shredded coconut, and coconut cream together in a small bowl. Place in the fridge to firm while preparing the chocolate.
  2. Create a double boiler by filling a small saucepan halfway with water. Fit a glass mixing bowl over top and bring water to boil. Melt chocolate bars in bowl.
  3. Place 8 cupcake papers in muffin tin. Pour 1/2 of the melted chocolate in the muffin cups. (Should be just enough to cover the bottom.) Place in the freezer for 5-10 minutes until hardened.
  4. Take out of the freezer and place 2 tablespoons of the coconut cream in the chocolate cups. Place back in the freezer for 5 minutes.
  5. Remove from the freezer and cover with the rest of the melted chocolate. Place in the freezer to chill until firm. Peel away from the paper cupcake liners and enjoy!



One thought on “Vegan Coconut Cream Cups

  1. Pingback: Top 13 Recipes of 2013 | Dietitian Debbie Dishes

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