Toasted Coconut Cups

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1½ cups (112 g/4 oz) unsweetened 

desiccated, shredded, or flaked coconut 

¼ cup (55 g/1.9 oz) further virgin  

coconut oil, at room temperature 

¼ cup (56 g/2 oz) unsalted butter, or extra coconut oil, at room temperature 

¼ teaspoon floor cinnamon or vanilla powder

Pinch salt

Few drops liquid stevia, to style, or 2  tablespoons (0.7 ounce, or 20 g) erythritol  or Swerve, powdered (optionally available)

Instructions:

1.  Preheat the oven to 350°F (175°C, or fuel mark 4). Unfold the coconut on a

baking sheet. Place it within the oven and toast for five to eight minutes, or till flippantly

golden. Stir a few times to stop burning. Take away from the oven and

cool for five minutes. Switch to a meals processor and pulse till easy. This

might take time. At first, the combination will likely be dry. Scrape down the perimeters of your

processor a number of occasions with a rubber spatula if the combination sticks. The ultimate

consistency needs to be easy and runny. 

2. Add the coconut oil. Then add the butter, 2 tablespoons (28 g) at a time,

pulsing after every addition. Add the cinnamon and salt. Pulse to combine properly. 

If you need a sweeter style, add the stevia and pulse once more. 

3. Fill a mini muffin tin or ice dice tray with 2 tablespoon (20 g/0.7 oz) parts.

It ought to yield twelve servings. Refrigerate for not less than half-hour, or till

stable. Preserve refrigerated for as much as 1 week, because the coconut oil and butter change into

very mushy at room temperature, or freeze for as much as 3 months.

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