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Rice Coconut Cups

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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

  1. Prepare silicone muffin molds or line a muffin tin with paper liners.
  2. In a mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Stir until fully mixed and sticky.
  3. In a saucepan over low heat, melt the butter and add the dark chocolate chips. Stir until completely smooth.
  4. Remove from heat and fold in the cooked rice until evenly coated with the melted chocolate.
  5. Spoon the chocolate rice mixture evenly into the bottom of each mold and press firmly to create a compact base.
  6. Divide the coconut mixture over the chocolate base and smooth the tops evenly.
  7. Refrigerate for at least 2 hours until fully set.
  8. 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.