Heavenly and Easy Mini Desserts in Cups

This dessert consists of three layers combining both the creamy and crunchy texture.

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“Satisfy your sweet tooth with these luscious, coconutty mini treats.”

Betty Deri

Original Recipe Author

Eating healthy isn’t always the easiest option, especially when you feel like having something sweet. After all, grabbing a chocolate chip cookie from your kitchen cabinet is much more appealing than having to follow a recipe.

Today, we turn things around for you, as this mini dessert recipe is quick, easy, and addictive. Luckily, you don’t have to mess up your calorie count this time.

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Heavenly and Easy Mini Desserts in Cups
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Heavenly and Easy Mini Desserts in Cups

This dessert consists of three layers combining both the creamy and crunchy texture.

5 from 1 vote

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Course: Dessert

Cuisine: Mediterranean

Equipment

8” / 9” round cake pan (20 cm /24 cm) or mini pans for desserts

Ingredients

Crust:

▢ 4 egg-whites
▢ 1 tbsp. stevia sweetener
▢ 4 yolks
▢ 1 tbsp. oil
▢ 1 package sugar-free chocolate instant pudding mix (80 g)

Coconut Layer:

▢ 1 bar sugar-free white chocolate (100 g)
▢ 1 cup heavy cream (250 ml)
▢ 2-2½ cups shredded coconut

Coating:

▢ 1 package sugar-free vanilla instant pudding mix (80 g)
▢ Crushed pistachios / shredded coconut (for topping)

Instructions

Crust:

Preheat the oven to 350°F (180°C).
Separate four eggs into two different bowls.
Add a tablespoon of stevia sweetener to the egg whites.
Whip up the mixture until foamy, super white, and firm.
Add a tablespoon of oil to the egg yolks and mix well.
Pour the egg yolk mixture onto the whipped egg whites and fold gently.
Add the sugar-free chocolate instant pudding and keep beating until completely combined.
Pour the mixture into an oiled cake pan (or mini dessert pans).
Bake in the preheated oven for about half an hour until stable.
Remove from the oven and let it cool.

Coconut Layer:

Add the sugar-free white chocolate together with a cup of heavy cream into a medium microwave-safe bowl.
Microwave at 30-second intervals and mix until the chocolate melts.
Add 2–2½ cups of shredded coconut and mix until combined.
Flatten the mixture over the mini desserts’ baked crust and let set.

Coating:

Prepare the sugar-free vanilla instant pudding according to the instructions printed on the package.
Pour over the mini desserts and smooth out.
Top the mini desserts with crushed pistachios or shredded coconut.
Serve and enjoy.

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