Coconut Golden Milk Cups

These Coconut Golden Milk Cups are made with homemade coconut butter, almond butter, spices, and sweetened with honey. All the delicious flavors of a turmeric milk latte in a bite-size treat! Gluten-free, dairy-free.

Course Dessert, Snack

Cuisine American

Prep Time 25

Chilling Time 20

Total Time 45

Servings cups

Calories 160kcal

Author Tessa

Equipment

Ingredients

2 ⅔ cups unsweetened shredded coconut
2 tablespoons coconut oil melted
1 teaspoon pure vanilla extract

Almond Butter Filling

½ cup almond butter
3 tablespoons honey
1 teaspoon ground turmeric
¼ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon salt
pinch of ground black pepper
1 teaspoon pure vanilla extract

Instructions

Line a mini muffin pan with 18 mini muffin liners.
In a food processor, add the shredded coconut and process until smooth, stopping occasionally to wipe down sides of bowl with spatula (about 3-5 minutes). This may take longer than 5 minutes, just stop periodically and stir with spatula.
Once the coconut becomes a smooth butter consistency (it doesn't have to be extremely smooth), add melted coconut oil and vanilla extract and process once again until coconut oil and vanilla are combined and mixture is smooth.
In a small bowl, combine almond butter and honey. Then add turmeric, ginger, cinnamon, salt, black pepper, and vanilla extract. Stir until ingredients are evenly incorporated.
Scoop one teaspoon of the coconut butter mixture into the bottom of each muffin cavity. Gently shake the muffin tray to allow the mixture to settle evenly in cups.
Next, scoop one teaspoon of the almond filling and roll into a ball, then flatten into a disc with your fingers. Gently place on top of coconut butter mixture in cavity. Repeat until all cavities have filling.
If you have extra almond filling, save it to use on toast or bagels!
Finally, place another teaspoon of the remaining coconut butter mixture on top of each filling. If there is extra coconut butter left, evenly distribute it among the cups.
If desired, sprinkle a little cinnamon on top of each cup. Place muffin pan in the refrigerator for 20-30 minutes until set.
Store coconut golden milk cups in an airtight container. Cups can be stored at room temperature for 3-4 days or in the refrigerator for up to a week.

Notes

Adapted from my Coconut Butter Cups with Chocolate-Almond Filling.

Nutrition