NBD: Chocolate Coconut Cups

NBD: the perfect acronym for No-Bake Dessert, because these recipes are No Big Deal for those of us with micro-kitchens and no oven. I’ve made a commitment to posting at least one NBD a month, typically featuring ingredients that are fairly accessible and affordable here in Korea. Now, I can feature these recipes without the title falling off the page!

I’d be hard-pressed to find many people that don’t enjoy the decadent combination of coconut and chocolate. And even more so to find someone who didn’t enjoy a healthified, fast, and simple recipe that brings the ingredients together. This is my own version of a recipe I came across from Spoon University.


Prep Time: 1 hour
Active Prep Time: 10 minutes
Serves: depends on how much you like sweets! (makes 1 dozen cups)


  • 6 tablespoons coconut oil (plus 1/2 teaspoon for later)
  • 1 tsp vanilla
  • 1½ cups unsweetened coconut flakes
  • 1 cup dark chocolate chips
  • 1 tbsp maple syrup



  1. Prepare a dozen muffin cups.
  2. Over medium heat, melt syrup and oil until combined and fully melted, about 4-5 minutes. Turn off heat and add in coconut flakes and vanilla, stirring to combine.
  3. Firmly press mixture into cups. Refrigerate for 30 minutes until cool.
  4. In a microwave safe bowl, melt chocolate and remaining coconut oil at 45 second increments, stirring between each until fully melted. Pour chocolate over coconut mixture and spread to cover evenly.
  5. Refrigerate for 20 minutes until chocolate has cooled and hardened.


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