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Matcha Coconut Cups

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!
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Course: Dessert, Snack
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 6 large cups / 12 mini cups

Ingredients

  • 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

Instructions

  • 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.
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