Craving a treat that’s both refreshing and ridiculously easy to make? Look no further! These No-Bake Lemon Coconut Cups are a burst of bright, zesty flavor in a creamy, melt-in-your-mouth bite. Perfect for a quick keto-friendly dessert or a healthy fat-fueled snack, they come together with just five simple ingredients and a blender. Get ready to satisfy your sweet tooth the simple way!
Ingredients
• 1 cup / 80g unsweetened shredded coconut
• 1/4 cup / 60ml coconut oil, melted
• 3 tbsp / 36g powdered erythritol sweetener
• 1 tbsp lemon zest
• 1 pinch salt
Instructions
1. Directions
2. Add the shredded coconut to a high-powered blender or food processor.
3. Blend on high for 10-15 minutes, scraping down the sides as needed, until the coconut transforms into a smooth, creamy butter.
4. Pour in the melted coconut oil, powdered sweetener, salt, and fresh lemon zest. Blend for an additional 2 minutes until everything is silky and well combined.
5. Spoon the coconut mixture evenly into small muffin cups or silicone molds.
6. Transfer to the refrigerator and chill for at least 30 minutes, or until the cups are completely firm.
Nutritional Information
• Nutrition (per serving)
• Calories: 69.9
• Protein: 0.5g
• Fat: 7.9g
Pro Tips
• For a deeper, nuttier flavor, lightly toast the shredded coconut in a dry pan until golden before blending.
• Use silicone molds or liners for effortless removal once the cups have set.
• For an extra pop of citrus, add 1/4 teaspoon of pure lemon extract along with the zest.
• Store these cups in an airtight container in the refrigerator for up to a week or freeze them for up to 3 months.
FAQ
Q: How should I store these no-bake lemon cups
A: Store the cups in an airtight container in the refrigerator for up to one week. For longer storage, they can be frozen for up to three months.
Q: My shredded coconut isn’t turning into butter what should I do
A: Creating coconut butter requires patience and a high-powered blender. It can take 10-15 minutes of continuous blending, so make sure to keep the machine running and scrape down the sides as needed until it becomes smooth and creamy.
Q: Can I make these lemon coconut cups without a blender
A: A high-powered blender or food processor is essential for this recipe to break down the shredded coconut into a smooth coconut butter, which forms the base of the cups. Unfortunately, mixing by hand will not achieve the required creamy texture.
Q: Are these lemon coconut cups vegan and gluten-free
A: Yes, based on the ingredients listed—coconut, coconut oil, erythritol, lemon zest, and salt—this recipe is naturally vegan, dairy-free, and gluten-free.
