Blueberry Honey Coconut Cups
Blueberry Honey Coconut Cups is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish. This recipe serves 12 and costs 81 cents per serving. One serving contains 128 calories, 2g of protein, and 11g of fat. If you have blueberries, coconut oil, coconut butter, and a few other ingredients on hand, you can make it. 55755 people were impressed by this recipe. It is brought to you by Pale Omg. From preparation to the plate, this recipe takes around 8 minutes. All things considered, we decided this recipe deserves a spoonacular score of 25%. This score is not so outstanding. If you like this recipe, you might also like recipes such as GF Hemp & Honey Blueberry Oatmeal Cups …and a North Coast Naturals Giveaway, Coconut Flour Pancakes with Blueberry Honey Compote, and Honey Cornflakes Cups (Honey Joys).
Servings: 12
Preparation duration: 8 minutes
Ingredients:
1 cup blueberries
¼ cup cashews, chopped (or other nut)
1 cup Coconut Cream Concentrate or 1 cup homemade coconut butter
1 cup Gold Label Virgin Coconut Oil
¼ cup unsweetened shredded coconut
Equipment:
sauce pan
muffin liners
muffin tray
Cooking instruction summary:
Place a small saucepan over medium heat.Add your blueberries and honey. Mix to help break down the blueberries.Once your blueberries have esploded (that means exploded, but is just more fun to say that way), add your coconut oil and coconut cream concentrate.Mix thoroughly.Remove from heat and add your shredded coconut and cashews.Line your muffin tin with silicone liners or paper muffin liners, pour mixture into each cup to a height that you prefer, then place in freezer for 20 minutes.Consume.Store in freezer if you have self control.
Step by step:
1. Place a small saucepan over medium heat.
2. Add your blueberries and honey.
3. Mix to help break down the blueberries.Once your blueberries have esploded (that means exploded, but is just more fun to say that way), add your coconut oil and coconut cream concentrate.
4. Mix thoroughly.
5. Remove from heat and add your shredded coconut and cashews.Line your muffin tin with silicone liners or paper muffin liners, pour mixture into each cup to a height that you prefer, then place in freezer for 20 minutes.Consume.Store in freezer if you have self control.
Nutrition Information:
covered percent of daily need
