Chocolate Coconut Cups
Chocolate Coconut Cups
Makes 24 Cups
1 hour 10 minutes total time
50 minutes active time
Easy, Kid Friendly
Fancy but fast, these chewy and crunchy coconut cups are easy to prepare. Fill them with silky, slightly caramelized, ganache and then next time try lemon curd or a pastry cream and tropical fruit.
2 tablespoons (1 ounce, 28 grams) unsalted butter, melted for the pans
1/3 cup (40 grams) coconut flour
1 cup plus 2 tablespoons (100 grams) unsweetened, shredded, dried coconut
½ cup (100 grams) granulated sugar
¼ teaspoon baking powder
½ teaspoon fine sea salt
¼ cup plus 2 tablespoons (3 ounces, 85 grams) unsalted butter, very soft
1 large egg white
1 cup (240 ml) heavy cream
¼ cup (50 grams) granulated sugar
5 1/3 ounces 70% chocolate, coarsely chopped (1 cup, 150 grams)
Pinch fine sea salt
Position the oven rack in the lowest level of the oven and preheat the oven to 350°F.
Brush two mini muffin pans, each with 12 cavities, with the melted butter.
To Make and Shape the Cups
Whisk the coconut flour, coconut, sugar, baking powder, and salt together in a medium bowl. Add the butter and egg white and mix with your hands until all the ingredients are blended. Shape 2 teaspoons of the dough (about 15 grams) into a ball and place it in the center of one cup. Repeat to fill all the cups.
Place a small piece of plastic wrap over one ball and push the dough into the bottom and up the sides of the cup using the bottom of a shot glass, a champagne cork, or another suitably sized object. Repeat until all the cups are shaped.
Set the pans on a baking sheet and bake for 10 minutes. The dough will have puffed up a bit. Remove the pan from the oven and using the shot glass or cork, gently press the dough back into the cups. Rotate the pan from back to front and put it back in the oven until the crust is golden brown, 5 to 10 minutes.
Transfer to a cooling rack to cool completely before removing the cups.
The cups can be made to this point and stored in an airtight container at room temperature for at least 5 days.
To Make the Filling
Bring the cream and sugar to a simmer in a small saucepan over low heat. Remove from the heat, add the chocolate and salt, and whisk until melted and smooth. Return to the heat and cook over very low heat for about 10 minutes, stirring frequently, without letting the mixture simmer or bubble.
Set aside and let cool for about 10 minutes.
Scrape the filling into a small pitcher or liquid measuring cup. Fill the cups, lifting and gently tapping so the chocolate settles smoothly, and refrigerate to set the chocolate. (You will have about ¾ cup of extra filling, reserve for another use.) The cups will keep in an airtight container in the refrigerator for up to 4 days.
Remove from the refrigerator for at least 15 minutes before serving.
This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.
- 2 tablespoons (1 ounce, 28 grams) unsalted butter, melted for the pans
- 1/3 cup (40 grams) coconut flour
- 1 cup plus 2 tablespoons (100 grams) unsweetened, shredded, dried coconut
- ½ cup (100 grams) granulated sugar
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ cup plus 2 tablespoons (3 ounces, 85 grams) unsalted butter, very soft
- 1 large egg white Ingredients//Filling
- 1 cup (240 ml) heavy cream
- ¼ cup (50 grams) granulated sugar
- 5 1/3 ounces 70% chocolate, coarsely chopped (1 cup, 150 grams)
- Pinch fine sea salt