Ingredients
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1½ cups (112 g/4 oz) unsweetened desiccated, shredded, or flaked Coconut
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¼ cup (55 g/1.9 oz) extra virgin Coconut Oil
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¼ cup (56 g/2 oz) Unsalted Butter
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¼ teaspoon ground Cinnamon Powder
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Pinch Salt
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Few drops Liquid Stevia
Directions
These cups are surprisingly easy to make! Toasting the coconut brings out its natural sweetness and adds some crunch.
Steps
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1
Done
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Preheat the oven to 350°F (175°C, or gas mark 4). Spread the coconut on a baking sheet. Place it in the oven and toast for 5 to 8 minutes, or until lightly golden. Stir once or twice to prevent burning. Remove from the oven and cool for 5 minutes. Transfer to a food processor and pulse until smooth. This may take time. At first, the mixture will be dry. Scrape down the sides of your processor several times with a rubber spatula if the mixture sticks. The final consistency should be smooth and runny. |
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2
Done
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Add the coconut oil. Then add the butter, 2 tablespoons (28 g) at a time, pulsing after each addition. Add the cinnamon and salt. Pulse to mix well. If you want a sweeter taste, add the stevia and pulse again. |
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3
Done
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Fill a mini muffin tin or ice cube tray with 2 tablespoon (20 g/0.7 oz) portions. It should yield twelve servings. Refrigerate for at least 30 minutes, or until solid. Keep refrigerated for up to 1 week, as the coconut oil and butter become very soft at room temperature, or freeze for up to 3 months. |
