In cold coconut muffins, as in the cold snack, the star is coconut! A really quick and fun recipe to make, but above all, really appreciated whether we enjoy a small cold coconut muffin in the afternoon, to indulge ourselves a little without guilt, or if we serve them as a dessert to our guests!
Here too, the main ingredients are yogurt, coconut, and chocolate.. only we have fun brushing the melted chocolate on the paper cups which thus, when cold, will be the perfect edible shell!
I guarantee you can make these delicious cold coconut muffins in just a few minutes, so let’s get to work!
At the end of the recipe, you will find the FAQ that answers your doubts.
YOU MIGHT BE INTERESTED IN OTHER COCONUT RECIPES:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 3 MUFFINS
- Cooking methods: No-bake
- Cuisine: Creative
- Energy 250.57 (Kcal)
- Carbohydrates 17.96 (g) of which sugars 11.74 (g)
- Proteins 5.53 (g)
- Fat 17.86 (g) of which saturated 12.95 (g)of which unsaturated 3.98 (g)
- Fibers 4.11 (g)
- Sodium 86.21 (mg)
Indicative values for a portion of 56 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 cup plain yogurt
- 1/2 cup shredded coconut
- 2/5 cup dark chocolate
- 1 tsp wildflower honey
Tools
Medium paper or silicone muffin cups
Steps
– Melt the chocolate in a bain-marie; I don’t recommend the microwave for this small amount of chocolate.
– Pour the yogurt and coconut into a bowl, mix, and add the honey.
– Combine everything and refrigerate while we brush the chocolate onto the muffin cups.
– Brush a thin layer of cooled chocolate onto the muffin cups and let it solidify by placing it in the freezer for a moment.
– Fill the chocolate cups almost to the edge and cover the surface with the remaining chocolate. Refrigerate to solidify.
Storage.
– Store in the fridge.
FAQ (Frequently Asked Questions)
– Can I use Greek yogurt?
– Yes.
– Can you use milk chocolate?
– You can use the chocolate you like, even gianduja.
– I don’t like yogurt, what can I use?
– The recipe is made with yogurt, but you can also try with dry ricotta.
– I’m lactose intolerant, can I use lactose-free products?
– Yes.
