|Blueberry coconut cups|
The original recipe contained nuts, which are off limits. I subbed lots of coconut.
Here's what you need for 6 cups:
For the crust: 1/2 cup coconut flakes, stevia to taste, 1/4 tsp. vanilla extract, 2 T. each coconut butter and coconut oil, 1 T. coconut flour
For the filling: 1 cup full-fat coconut milk (Natural Value in BPA-free can and nothing added or homemade), vanilla extract 1/2 tsp., stevia to taste, 2 T. each coconut butter and coconut oil, 1/4 cup blueberries, 1 T. coconut flour
Here's what you do:
In a medium bowl, mix the crust ingredients. The coconut butter and coconut oil will need to be softened. Press the crust into the bottoms of a six cupcake cells. Stick the pan in the fridge or freezer to harden the crust.
Make the filling by putting all your ingredients, except blueberries, in a food processor. Blend until smooth.
Now, stir in the blueberries. Divide the filling evenly among the cupcake section. Allow the cupcake cups to firm up for several hours in the fridge. If frozen, the coconut cups will need to be taken out early to thaw out a bit. Garnish with additional blueberries and softened coconut butter for an amazing dessert!
|Give me one of those coconut cups, now!|