No-bake lemon coconut cups deliver bright lemon zest in a creamy, melt-in-your-mouth coconut bite. Five ingredients and a blender are all it takes to make this keto-friendly dessert or fat-fueled snack. Chill them for 30 minutes and you have a week's worth of sunshine waiting in the fridge.
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 (2.82 oz) unsweetened shredded coconut
• 1/4 cup / 60ml coconut oil, melted
• 3 tbsp / 36g (1.27 oz) 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 (20 ml / 0.7 fl oz) 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.
Pro Tips
- Be patient with the blender: the shredded coconut needs a full 10-15 minutes of high-speed blending, with the sides scraped down as you go, before it turns into smooth coconut butter. Hand mixing will not get you there.
- For a deeper, nuttier flavor, toast the shredded coconut in a dry pan until golden before blending it into butter.
- Use silicone molds or paper liners so the set cups pop out cleanly once they have chilled.
- For an extra citrus punch, blend in 1/4 teaspoon of pure lemon extract alongside the fresh lemon zest. It keeps the flavor bright even after days in the fridge.
- Store the cups in an airtight container in the refrigerator for up to a week, or freeze them for up to 3 months and thaw a few at a time whenever the craving hits.
Frequently Asked Questions
How do I store these no-bake lemon coconut cups?
Keep them in an airtight container in the refrigerator for up to one week. For longer storage, freeze the cups for up to three months and thaw them in the fridge before eating.
My shredded coconut will not turn into butter. What am I doing wrong?
Making coconut butter simply takes time in a high-powered blender. Keep the machine running for 10-15 minutes and scrape down the sides regularly until the coconut becomes smooth and creamy.
Can I make lemon coconut cups without a blender?
Not really, because the shredded coconut has to break down into smooth butter to form the base. Mixing by hand will leave you with a grainy texture instead of the creamy set cups.
Are these lemon coconut cups keto-friendly?
Yes, the recipe is built from coconut, coconut oil, powdered erythritol, lemon zest, and salt. Each cup lands around 69.9 calories with 7.9g of fat and 4g of carbs.
Recipe card below.
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No-Bake Lemon Coconut Cups
Ingredients
Method
- Directions
- Add the shredded coconut to a high-powered blender or food processor.
- Blend on high for 10-15 minutes, scraping down the sides as needed, until the coconut transforms into a smooth, creamy butter.
- 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.
- Spoon the coconut mixture evenly into small muffin cups or silicone molds.
- Transfer to the refrigerator and chill for at least 30 minutes, or until the cups are completely firm.
