Red, White, and Blue Coconut Celebration Cups

by Fresh Planet Flavor

Red, White, and Blue Coconut Celebration Cups are a simple, tasty, summertime treat!

I’ll be poolside with these fruit-loaded, chocolate-drizzled coconut cups tomorrow, celebrating American independence on the 4th of July. 🇺🇸 I wanted something that requires minimal time and effort to pull together yet is color-coordinated with the holiday.

Red, White, and Blue Coconut Celebration Cups are a simple, tasty, summertime treat!

Enter these Red, White, and Blue Coconut Celebration Cups. Chocolate and Coconut is such a delightful combination (hello, Almond Joy bars!) and of course, you can’t go wrong with summer berries. Enjoy!

Red, White, and Blue Coconut Celebration Cups are a simple, tasty, summertime treat!

Red, White, and Blue Coconut Celebration Cups

PinShareTweet I’ll be poolside with these fruit-loaded, chocolate-drizzled coconut cups tomorrow, celebrating American independence on the 4th of July. 🇺🇸 I wanted something that requires minimal time and effort to pull together yet is color-coordinated with the holiday. Enter these Red, White, and Blue Coconut Celebration Cups. Chocolate and Coconut is such a delightful combination (hello, Almond Joy bars!) and of course, you can’t go wrong with summer berries. Enjoy! Treats Red, White, and Blue Coconut Celebration Cups European
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Coconut Stars:

  • 4 cups finely shredded, unsweetened coconut
  • 4 egg whites
  • 1/3 cup honey
  • 1/2 tsp salt

Garnish:

  • Blueberries
  • Strawberries, cored and quartered
  • Dark chocolate, melted

Instructions

  1. Preheat oven to 350°F. Grease a metal or silicon muffin pan, set aside.
  2. Combine the ingredients for the coconut cups. Spoon the mixture evenly into the prepared pan. Press down and smooth until each cup is evenly and tightly packed.
  3. Bake in the preheated oven for 15 minutes, or until golden and toasted around the edges. Allow the cups to cool enough to handle before removing them gently from the muffin pan.
  4. Top each cup with blueberries and strawberries, then drizzle with melted chocolate. Allow the chocolate to cool and set before serving.

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