Coconut Butter Cups with Meyer Lemon Curd
 
Hands-on time
Total time
 
Author:
Yields: 8
Ingredients
  • 3 cups unsweetened shredded coconut OR 1 cup melted coconut butter
  • 1/2 Tbsp coconut oil, melted
  • 1 Tbsp honey, warmed
  • 1 tsp vanilla extract
  • pinch of kosher salt
  • 1/2 cup lemon curd (homemade or store bought)
  • toasted coconut flakes or grated lemon zest, for garnish
Instructions
  1. If starting with shredded coconut, pour into the bowl of a food processor and process until smooth, about 8 minutes. Once smooth, scrape down the sides and bottom well, and process for another minute or so until completely liquid.
  2. If using pre-made melted coconut butter, add this to the bowl of a food processor.
  3. With food processor running, add the melted coconut oil and process for a few seconds. Stream in the warm honey and vanilla extract and sprinkle in the salt. The honey will most likely cause the coconut butter to clump up. Simply continue processing until it has smoothed out again, up to 10 minutes.
  4. Pour coconut butter into a bowl or small container. Place 8 cupcake liners in a cupcake tray or on a baking sheet, and clear a space in your freezer.
  5. Spoon 1 Tbsp of coconut butter into each cupcake liner. Follow with 1 Tbsp of lemon curd. Place in freezer for about 5 minutes to harden. Remove and top with another Tbsp of coconut butter. Garnish immediately with coconut flakes or lemon zest and return to freezer to harden.
  6. Can be enjoyed immediately, or placed in the fridge to set more. Let sit at room temperature 5-10 minutes before serving.
Notes
Adapted from Edible Perspective.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/05/coconut-butter-cups-with-meyer-lemo-curd/