A simple, delicious, and refreshing no-bake dessert made with creamy coconut and sweetened naturally with maple syrup. These Vegan Coconut Cups are perfect for a light vegan treat or an anytime snack. They come together quickly without any baking, making them ideal for when I want something sweet but fuss-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups unsweetened shredded coconut
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 teaspoon vanilla extract
Pinch of salt
1/4 cup dark chocolate chips (optional)
Directions
In a medium bowl, I combine the shredded coconut, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. I stir until the mixture is well combined and sticky.
I line a muffin tin with cupcake liners and scoop about 1 tablespoon of the coconut mixture into each cup. I press it down gently to form a compact layer.
If I want to add chocolate, I melt the dark chocolate chips in the microwave or over a double boiler, then drizzle the melted chocolate over each coconut cup.
I refrigerate the coconut cups for at least 1-2 hours, or until they are set and firm.
Once firm, I remove the coconut cups from the muffin tin and serve chilled.
Servings and timing
This recipe makes about 8 servings.
Prep time is just 10 minutes, with no actual cooking time since it’s no-bake. However, it requires 1-2 hours of refrigeration to set properly.
Variations
I often switch up the recipe by:
Adding chopped nuts or seeds to the coconut mixture for extra crunch.
Using almond or cashew butter mixed in for a richer flavor.
Topping with shredded dark chocolate or a dusting of cinnamon for variety.
Substituting maple syrup with agave nectar or brown rice syrup depending on what I have.
Incorporating freeze-dried berries on top to add a fruity twist.
Storage/reheating
I store these coconut cups in an airtight container in the refrigerator where they keep well for up to 1 week. If I want to enjoy them later, I just pull them out and eat them cold—no reheating necessary. They also freeze well for up to 2 months; I thaw them in the fridge before serving.
FAQs
Can I make these coconut cups nut-free?
Absolutely. This recipe is naturally nut-free unless you add nuts as a variation. The core ingredients are safe for those avoiding nuts.
Can I use sweetened shredded coconut instead of unsweetened?
Yes, but I recommend reducing the maple syrup slightly since sweetened coconut adds extra sugar.
How do I melt the chocolate without burning it?
I use short bursts in the microwave (about 20 seconds at a time), stirring in between until smooth. Alternatively, I melt it gently over a double boiler.
Can I make these ahead of time for parties?
Yes, these coconut cups are great for making ahead. I just keep them refrigerated and take them out shortly before serving.
What if I don’t have coconut oil?
You can try substituting with vegan butter or another neutral oil, but coconut oil helps solidify the cups and gives the best texture.
Conclusion
I find these Vegan Coconut Cups to be one of my favorite easy, no-bake desserts. They offer a perfect balance of creamy coconut flavor and natural sweetness with a touch of chocolate if I want. They’re quick to whip up, require minimal ingredients, and satisfy my sweet tooth in a wholesome way. Whether I’m hosting a gathering or just craving a snack, these cups hit the spot every time.
Recipe:
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Vegan Coconut Cups No-Bake Dessert
- Total Time: 1-2 hours (including refrigeration)
- Yield: 8 servings
- Diet: Vegan
Description
A simple, delicious, and refreshing no-bake vegan dessert made with creamy coconut and naturally sweetened with maple syrup. These Vegan Coconut Cups are quick to make, gluten-free, and perfect for a light treat or snack.
Ingredients
1 1/2 cups unsweetened shredded coconut
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 teaspoon vanilla extract
Pinch of salt
1/4 cup dark chocolate chips (optional)
Instructions
- In a medium bowl, combine shredded coconut, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Stir until well combined and sticky.
- Line a muffin tin with cupcake liners and scoop about 1 tablespoon of the coconut mixture into each cup. Press gently to form a compact layer.
- If using, melt dark chocolate chips in the microwave or over a double boiler, then drizzle the melted chocolate over each coconut cup.
- Refrigerate the coconut cups for at least 1-2 hours, or until set and firm.
- Once firm, remove the coconut cups from the muffin tin and serve chilled.
Notes
Can add chopped nuts or seeds for extra crunch.
Try mixing in almond or cashew butter for richer flavor.
Top with shredded dark chocolate or cinnamon for variety.
Maple syrup can be substituted with agave nectar or brown rice syrup.
Freeze-dried berries can be added on top for a fruity twist.
Store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.
Chocolate melting tips: microwave in short bursts or melt gently over double boiler.
Nut-free if no nuts are added.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 150
- Sugar: 8g
- Sodium: 10mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
