Matcha Coconut Dessert Cups
Creamy no-bake matcha coconut dessert cups made with full fat coconut milk, shredded coconut, and a smooth matcha layer, topped with crunchy pistachios. Elegant, lightly sweet, and perfectly chilled for a refreshing treat.
Ingredients
Scale
- 1 ½ cups full fat coconut milk
- 1 cup unsweetened shredded coconut
- 2 teaspoons matcha powder, sifted
- ⅓ cup honey or maple syrup
- ¼ cup coconut oil, melted
- ¼ cup chopped pistachios or almonds
Instructions
- Line a muffin tin with paper liners.
- In a mixing bowl, whisk together coconut milk, melted coconut oil, and honey or maple syrup until smooth.
- Stir in the unsweetened shredded coconut until fully combined.
- Divide the coconut mixture evenly into the lined cups, filling each about three quarters full.
- In a small bowl, mix the sifted matcha powder with 2 tablespoons of the coconut mixture until smooth and lump free.
- Spoon a thin matcha layer on top of each cup and gently spread evenly.
- Refrigerate for at least 2 hours until fully firm.
- Sprinkle chopped pistachios or almonds on top just before serving and enjoy chilled.
Notes
- Sift the matcha powder to avoid lumps and ensure a smooth finish.
- Use full fat coconut milk for proper setting and creamy texture.
- Chill thoroughly before serving for clean edges and best structure.
Find it online: https://tastyze.com/matcha-coconut-dessert-cups/