Rice Coconut Cups
Creamy coconut layered over a rich chocolate rice base, chilled to perfection and topped with delicate coconut flakes. These no-bake treats are soft, slightly chewy, and perfectly balanced between sweet and indulgent.
Ingredients
Scale
- 2 cups sweetened shredded coconut
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- 1 cup cooked rice, cooled
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare silicone muffin molds or line a muffin tin with paper liners.
- In a mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Stir until fully mixed and sticky.
- In a saucepan over low heat, melt the butter and add the dark chocolate chips. Stir until completely smooth.
- Remove from heat and fold in the cooked rice until evenly coated with the melted chocolate.
- Spoon the chocolate rice mixture evenly into the bottom of each mold and press firmly to create a compact base.
- Divide the coconut mixture over the chocolate base and smooth the tops evenly.
- Refrigerate for at least 2 hours until fully set.
- Once chilled, gently remove from molds and garnish with extra coconut flakes if desired before serving.
Notes
- Press the chocolate base firmly to prevent crumbling.
- Chill completely before removing from molds for clean edges.
- You can substitute coconut oil for butter for a deeper coconut flavor.
- Store in an airtight container in the refrigerator for up to 5 days.
Find it online: https://tastyze.com/rice-coconut-cups/