Strawberry Coconut Cream Cups – A Low Carb Treat Perfect for Any Occasion
Hey there, dear readers! I hope this post finds you well and ready for a little kitchen adventure. As the seasons change, I find myself gravitating towards recipes that are both refreshing and indulgent. The other day, while rummaging through my pantry, I stumbled upon some coconut cream and it instantly reminded me of the long, sun-drenched afternoons spent in my grandmother’s garden picking strawberries. The combination of strawberries and coconut has always held a special place in my heart, and today, I am thrilled to share this delightful recipe for Strawberry Coconut Cream Cups. It’s a low-carb treat that feels like a hug in a cup!
Ingredients – A Symphony of Flavors
Let’s dive into the ingredients that make this recipe not only delicious but also a healthier alternative to your usual desserts. Each component brings its own charm to the mix:
- Fresh Strawberries (1 cup, diced): There’s nothing quite like the burst of sweetness from fresh strawberries. I love using them in this recipe to add a vibrant color and natural sweetness.
- Coconut Cream (1 cup): This is the star of the show! It’s rich, creamy, and imparts a luscious texture that perfectly complements the strawberries. Make sure to use the thick part from a can of full-fat coconut milk.
- Almond Flour (1/4 cup): A wonderful low-carb alternative to regular flour, almond flour adds a subtle nutty flavor and helps to thicken the cream.
- Vanilla Extract (1 teaspoon): Just a dash of vanilla brings out the sweetness of the strawberries and adds warmth to the cream.
- Sweetener of Choice (2 tablespoons): Whether it’s erythritol, stevia, or another low-carb option, choose your favorite to sweeten things up without the extra carbs.
- Lemon Zest (1 teaspoon): A hint of citrus that elevates the freshness of the strawberries, making every bite feel like a sunbeam.
- Pinch of Salt: A small pinch of salt can heighten the flavors, balancing sweetness and bringing everything together beautifully.
Step-by-Step Guide – Let’s Get Cooking!
Get ready to fill your kitchen with the delightful aroma of strawberries and coconut. Here’s how you can create these scrumptious cups:
- Prepare the Coconut Cream: Start by chilling a can of coconut milk in the refrigerator overnight. This allows the cream to separate from the liquid. Scoop out 1 cup of the thick cream into a mixing bowl.
- Whip It Up: Using a hand mixer, beat the coconut cream until it becomes light and fluffy. This should take about 3-4 minutes. Feel free to taste a bit of this creamy goodness!
- Add the Sweetness: Gradually add your chosen sweetener and vanilla extract to the whipped coconut cream. Mix well to incorporate. This is where the magic begins!
- Mix in Almond Flour: Gently fold in the almond flour. This step will help the cream set nicely and give it a delightful texture.
- Strawberry Time: In a separate bowl, toss the diced strawberries with lemon zest and a tiny pinch of salt. The zest will enhance the strawberries’ natural flavor.
- Layer and Chill: Take small serving cups or ramekins and layer them with the whipped coconut cream and strawberries. Start with a spoonful of cream, followed by a layer of strawberries, and repeat. Finish with a dollop of cream on top.
Now that we’ve set the stage, let’s pause here. I can’t wait to share the finishing touches with you in the next part of our journey. Stay tuned for the delightful conclusion where we’ll add a sprinkle of love and some final garnishes to these heavenly cups!
Strawberry Coconut Cream Cups (Low Carb Treat!)
As I continue to experiment with flavors and textures, I’m always amazed at how a few simple ingredients can come together to create something truly extraordinary. These Strawberry Coconut Cream Cups are not just a treat; they are a testament to the beauty of simplicity and the joy of indulging in something both delicious and guilt-free.
Thoughtful Pro Tips
- Chill Your Coconut Cream: For the fluffiest texture, make sure your coconut cream is well-chilled before whipping.
- Use Fresh Strawberries: While frozen strawberries can be used in a pinch, fresh strawberries offer a vibrant flavor and better texture.
- Patience is a Virtue: Allow the cups to set in the fridge for at least two hours to ensure they hold their shape when served.
Variations and Substitutions
Feel free to get creative with these cups! Here are some ideas:
- Berry Swap: Try raspberries or blueberries for a delightful twist.
- Nutty Addition: Sprinkle some toasted almonds or pecans on top for an additional crunch.
- Dairy Option: Substitute coconut cream with heavy cream if you’re not avoiding dairy.
What to Serve It With
These Strawberry Coconut Cream Cups are lovely on their own, but you can serve them alongside a light, refreshing mint tea or a delicate chamomile tea for a perfect afternoon delight. For a brunch setting, they pair beautifully with a fresh fruit platter or a simple green salad.
Storage and Reheating Guidance
Store any leftovers in an airtight container in the refrigerator for up to 3 days. While these are best enjoyed fresh, you can gently re-fluff the cream layer with a fork before serving if needed.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! These cups can be made a day in advance, making them a great option for entertaining.
Are these keto-friendly?
Yes, these cups are low-carb and can fit well into a keto lifestyle, especially when sweetened with a keto-approved sweetener.
What if I can’t find coconut cream?
If coconut cream is unavailable, you can use the thick part from a can of full-fat coconut milk. Just be sure to chill it overnight and drain the liquid before using.
Can I use a sweetener other than honey?
Of course! You can use maple syrup or a sugar-free sweetener if you prefer, just adjust to taste.
In closing, I encourage you to savor each bite of these Strawberry Coconut Cream Cups, and remember that the best treats are the ones made with love and shared with those who matter most. If you give this recipe a try, I’d love to hear about your experience or see your creations. Feel free to drop a comment below or tag me in your photos. Happy indulging!
Strawberry Coconut Cream Cups (Low Carb Treat!)
Description
These delightful Strawberry Coconut Cream Cups are a perfect low carb treat that are both refreshing and satisfying. With layers of creamy coconut and sweet strawberries, these cups are easy to make and perfect for a quick dessert or snack.
Ingredients
For the Crust:
- 1 cup coconut cream
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons coconut oil, melted
- 2 tablespoons erythritol or preferred low-carb sweetener
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon lemon juice
- 1 tablespoon chia seeds
Instructions
1. Prepare the Crust:
- In a medium bowl, combine the coconut cream, melted coconut oil, erythritol, and vanilla extract. Mix until smooth and creamy.
- Stir in the shredded coconut until well incorporated.
- In a separate bowl, mix the sliced strawberries with lemon juice and chia seeds. Let it sit for about 10 minutes to allow the chia seeds to absorb the juice and thicken.
- In a muffin tin lined with silicone or paper liners, spoon about 1 tablespoon of the coconut mixture into each cup.
- Add a layer of the strawberry mixture on top of the coconut layer in each cup.
- Finish with another layer of the coconut cream mixture, smoothing the tops with a spoon.
- Place the muffin tin in the freezer for at least 2 hours or until the cups are firm.
- To serve, remove the cups from the liners and let them thaw for a few minutes before enjoying.
Notes
These cups can be stored in the freezer for up to a month. Feel free to experiment with other berries or add a hint of mint for a refreshing twist.
