Chocolate-Banana-Coconut Cups
Delicious cups featuring a creamy blend of banana and coconut, with a crunchy cookie base and topped with whipped cream.
Cups Instructions
- Refrigerate the canned coconut milk overnight to separate the cream from the liquid (do not shake the cans before opening).
- Crush the vegan butter cookies (use gluten free if you want) using a freezer bag and rolling pin or a food processor until finely crushed.
- Fill each 60 ml cup with a spoonful of crushed cookies.
- Melt the chocolate (microwave in short bursts or melt gently in a saucepan/bain-marie).
- In a saucepan, combine the solid part of the canned coconut milk (cream only) with mashed banana (about two medium-sized bananas), melted chocolate, and shredded coconut. Warm gently over low heat (do not boil).
- Prepare the agar according to the package instructions (agar usually needs to be brought to a boil to activate), then whisk it into the warm coconut-banana-chocolate mixture until well combined.
- Pour the mixture into the cups over the cookie base. Let set for about an hour at room temperature.
- Whip the vegan cream and pipe it onto the cups using a nozzle of your choice.
- Refrigerate the cups for at least 1 hour to set before serving. Decorate with chocolate sprinkles, or any topping of your choice.
- Store in an airtight container in the fridge for up to a week.
Notes
- If your coconut milk doesn’t separate well, use coconut cream or chill longer.
- Agar sets as it cools—work efficiently once agar is added so the mixture pours smoothly.
Equipment Needed
- Cup
- Rolling Pin
- Food Processor
- Mixing Bowl
- Saucepan
- Stove
- Microwave
- Whisk
- Spatula
- Kitchen Scale
- Measuring Cups
- Knife
- Cutting Board
- Piping Bag
- Food Storage Container
Nutrition Facts
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