Decadent matcha coconut cups that have matcha green tea layers sandwiched with a creamy layer of coconut marshmallow filling. Beautiful perfect little bites to keep in your fridge when you need a sweet treat!
Have you ever tried Almond Joy’s coconut candy bars? I love them so much! Last Halloween I went to other houses in our neighborhood doing trick or treat and got so many almond joy’s candy bars, which was completely a pure joy to me. And if you like those candies like me, you will love these matcha coconut cups as they will have the coconut filling that you’re missing. Instead of dark chocolate coverings, I made them with white chocolate and enhanced the flavor with matcha green tea powder. The richness of coconut cream with the slightly bitterness from matcha will land an earthiness yet deliciousness on your tongue. A perfect combo.
HOW TO MAKE MATCHA WHITE CHOCOLATE LAYERS
To make the top and bottom layers, I use melted white chocolate and matcha powder. You can use either double-boiling or microwave to melt chocolate, just one tip: chocolate should be melted slowly. Use the double boiling method which means placing a bowl over a pan of boiling water. The heat from boiling water can help melt the grainy chocolate remained in the texture, leaving a smooth and shiny final product. I made these cups using the double boiling method. However you can melt the chocolate by using a microwave too. When microwaving your chopped chocolate or chocolate chips, make sure that you heat them for under 25 seconds one at a time and stir very well in each heating until they melt completely. Right after when the chocolate starts to melt, add matcha powder and constantly stir until they are all combined, leaving a beautiful green in the texture.
This coconut filling has such a wonderful flavor and consistency that I know I will have to make this over and over again. For coconut filling, we need to combine heavy cream, salt and sugar in a saucepan over a low medium heat and whisk until sugar is dissolved. Then add in shredded coconuts, marshmallow and coconut extract and keep stirring until marshmallow has melted and the texture has smooth and thick consistency. Let it cool completely before adding on top of the bottom cover.
Other Matcha Flavors:
Matcha Coconut Cups
- 8 oz (2 bars/250g) high-quality white chocolate bar, chopped
- 2-3 (5-7g) teaspoons matcha powder
- 1/4 cup (60ml) heavy cream
- 2 tablespoons (30g) granulated sugar
- 1/2 cup (around 25-30 pieces) marshmallow, I used mini marshmallow
- 3/4 cup (90g) shredded coconut
- 1 teaspoon coconut extract
- Line a muffin pan with 6 cupcake liners (or around 12 mini cupcake liners)
- Melt the white chocolate in the top of a double boiler or in a microwave. Once it’s melted, whisk in matcha powder until combined. Pour about a 1 tablespoon of the melted white chocolate into each muffin liner. You will want to use half of the melted chocolate so the remaining can be used to cover the top. Tap the muffin pan so the chocolate settles. Transfer to the freezer for 5 minutes to set.
- Meanwhile, make the coconut filling. Combine heavy cream, salt and sugar in a saucepan over a low medium heat. Whisk until sugar is dissolved. Add in shredded coconuts, marshmallow and vanilla extract and keep stirring until marshmallow has melted and the texture has thick consistency. Remove from heat and let it cool before using.
- Once the chocolate has set, add 1 tablespoon of coconut filling and press it gently into the chocolate layer that has been set, then spoon additional chocolate on top until all of the coconut filling is completely covered in chocolate. Repeat until all prepared cupcake liners have been filled.
- Allow all the cups to sit until the chocolate has set at room temperature or (this may take an hour), or you can speed up the process by placing the cups in the fridge for at least 30 minutes.