Print

Easy No-Bake Mini Coconut Cream Nests

no-bake mini coconut cream nests - featured image
Print Recipe

Delicate, fluffy no-bake mini coconut cream nests filled with luscious coconut cream and topped with fresh fruit, perfect for a light and refreshing summer treat.

Ingredients

Scale
  • 1 ½ cups (135g) toasted coconut flakes (unsweetened preferred)
  • 2 tablespoons (30ml) honey
  • ¼ cup (30g) chopped nuts (optional, toasted almonds or pecans)
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of sea salt
  • 1 can (13.5 oz / 400ml) full-fat coconut milk, chilled overnight
  • 3 tablespoons (24g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1 teaspoon (5ml) lemon juice
  • Fresh berries (raspberries or blueberries) for topping
  • Toasted coconut flakes for garnish
  • Edible flowers (optional) for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Spread coconut flakes evenly on a baking sheet and toast for 5-7 minutes, stirring halfway, until golden and fragrant. Let cool completely (about 15 minutes).
  2. In a large bowl, combine cooled toasted coconut flakes, honey, chopped nuts (if using), vanilla extract, and a pinch of sea salt. Mix thoroughly until the mixture sticks together well.
  3. Spoon about 1 ½ tablespoons (20g) of the base mixture into each cavity of silicone molds or mini tart pans. Press gently to form shallow nests with a slight indentation. Refrigerate for at least 15 minutes to set.
  4. Open chilled coconut milk can without shaking. Scoop out the thick cream into a chilled mixing bowl. Add powdered sugar, vanilla extract, and lemon juice. Whip on high speed with an electric mixer for 3-5 minutes until fluffy and smooth with soft peaks.
  5. Remove set coconut bases from fridge. Spoon or pipe whipped coconut cream into each nest indentation generously but neatly.
  6. Top each nest with fresh berries, toasted coconut flakes, or edible flowers. Return to fridge for 10-15 minutes before serving.
  7. Gently unmold nests onto a serving plate. Serve chilled.

Notes

Chill the coconut milk overnight to separate the cream for whipping. Use powdered sugar for smooth sweetness; granulated sugar will cause graininess. Press the base firmly to avoid crumbling. Toast coconut flakes carefully to a light golden color to avoid burning. If coconut cream doesn’t whip well, ensure it is cold and the can was not shaken.

Nutrition

Keywords: no-bake dessert, coconut cream nests, summer treats, easy dessert, mini coconut nests, gluten-free dessert, dairy-free dessert, vegan dessert

Find it online: https://atomicbite.com/easy-no-bake-mini-coconut-cream-nests-recipe-for-perfect-summer-treats/