Introduction

These Easy Clean Berry Coconut Cups are a refreshing and wholesome treat perfect for warm days or anytime you crave a light dessert. Combining creamy coconut, fresh berries, and a hint of natural sweetness, they are simple to prepare and delightful to enjoy.

Two half coconut shells hold a dessert with three layers inside. The bottom layer is filled with a smooth, white creamy base. The middle layer is topped with shredded coconut that looks soft and flaky, covering the cream all around. The top layer has fresh red raspberries and dark blue blueberries, with bright colors and a gentle shine. The coconut shells have a dark brown texture with natural fibrous patterns on the outside. The bowls sit on a white marbled surface with some blurred strawberries and blueberries in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fresh mixed berries (choose strawberries, blueberries, and raspberries)
1 cup coconut cream (full-fat canned)
1 to 3 tablespoons honey or maple syrup (natural sweetener)
1 teaspoon vanilla extract (adds depth of flavor)
2 tablespoons chia seeds (optional)
1/4 cup toasted shredded coconut (for topping)
A few fresh mint leaves (for garnish)

Instructions

Step 1: Line 6 small ramekins or silicone molds on a baking tray.
Step 2: In a bowl, whisk the coconut cream with honey or maple syrup and vanilla extract until smooth.
Step 3: Stir in chia seeds if using, ensuring they are evenly distributed throughout the mixture.
Step 4: Divide the coconut mixture evenly among the prepared cups.
Step 5: Press fresh mixed berries gently onto the surface of each cup.
Step 6: Refrigerate the cups uncovered for at least 2 hours, or until set.
Step 7: Just before serving, sprinkle each cup with toasted shredded coconut and garnish with fresh mint leaves.

Tips & Variations

For a vegan version, use maple syrup instead of honey.
Try adding a squeeze of fresh lemon juice to the coconut mixture for a subtle tang.
If you prefer a thicker texture, increase chia seeds to 3 tablespoons and allow them to soak longer before adding berries.
Swap toasted shredded coconut topping with chopped nuts for added crunch.

Storage

Store the berry coconut cups covered in the refrigerator for up to 3 days. They are best enjoyed chilled but can be thawed slightly at room temperature before serving to soften the texture.

How to Serve

The image shows a halved coconut shell filled with a purple smoothie-like mixture as the first layer, topped with a thin white layer of shredded coconut spread across part of the surface. Around the inside edge of the coconut, there is a white coconut meat border. On top of the smoothie layer, there is a colorful arrangement of fresh fruits and nuts including red strawberries and raspberries, dark blackberries, blueberries, and several whole almonds placed in a neat line on one side. Small white edible flowers are placed delicately on the smoothie near the fruits. A silver spoon is inserted into the smoothie on the right side. The coconut shell sits in a white bowl with a thin green rim, and the background is a wooden surface scattered with a few white flower petals, all set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries instead of fresh?

Yes, frozen berries can be used but be sure to thaw and drain them well to prevent excess moisture from affecting the texture of the coconut cups.

What if I don’t have coconut cream?

You can substitute with full-fat coconut milk; however, the mixture might be slightly less thick. Refrigerate longer to help it set or add a bit more chia seeds for firmness.

Easy Clean Berry Coconut Cups Recipe

Print Recipe

★★★★★

4.9 from 66 reviews

A refreshing and healthy dessert featuring creamy coconut cups topped with fresh mixed berries, lightly sweetened with natural honey or maple syrup, and garnished with toasted shredded coconut and fresh mint leaves. Perfect as a clean, no-bake treat.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2 hours 10 minutes
Yield: 6 cups 1x
Category: Dessert
Method: No-Cook
Cuisine: Fusion
Diet: Vegan

Ingredients

Scale

Berry Mixture

2 cups fresh mixed berries (strawberries, blueberries, raspberries)

Coconut Cream Base

1 cup full-fat canned coconut cream
1 to 3 tablespoons honey or maple syrup (natural sweetener)
1 teaspoon vanilla extract
2 tablespoons chia seeds (optional)

Toppings

1/4 cup toasted shredded coconut
A few fresh mint leaves

Instructions

Prepare baking tray and molds: Line 6 small ramekins or silicone molds on a baking tray to ensure easy handling and even setting.
Mix coconut cream base: In a bowl, whisk together the full-fat coconut cream, honey or maple syrup, and vanilla extract until the mixture is smooth and creamy.
Add chia seeds: Stir in chia seeds if desired, distributing them evenly throughout the coconut cream mixture to add texture and nutritional value.
Fill molds: Divide the coconut cream mixture evenly among the prepared ramekins or silicone molds, smoothing the surface slightly with a spoon.
Add berries: Press fresh mixed berries gently onto the surface of each coconut cup to create a vibrant, colorful topping.
Refrigerate to set: Place the tray uncovered in the refrigerator for at least 2 hours, allowing the cups to firm up and the flavors to meld.
Garnish and serve: Before serving, sprinkle each cup with toasted shredded coconut and add a few fresh mint leaves for a burst of aroma and visual appeal.

Notes

You can substitute honey with maple syrup to keep the recipe vegan.
To toast shredded coconut, lightly cook it in a dry skillet over medium heat until golden brown, stirring constantly.
Chia seeds are optional but add extra fiber and help thicken the mixture.
Use full-fat coconut cream, not coconut milk, for the best creamy texture.
These cups are best consumed within 2 days for optimal freshness.

Keywords: coconut cream cups, berry dessert, vegan dessert, no bake dessert, healthy dessert, clean eating, chia seeds, fresh berries