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+ servings
stack of 2 vegan coconut cups with chocolate crust

Vegan Coconut Cups

Delicious no-bake vegan coconut cups with a chocolate layer and only 6 ingredients! This coconut candy is plant-based, gluten-free, easy to make, low-carb, and the dessert is furthermore refined sugar-free.
Course Dessert
Cuisine Caribbean
Prep Time 20 minutes
Chill time 1 hour
Total Time 1 hour 20 minutes
Servings 8


Chocolate Layer:

Coconut Layer:


  • I recommend measuring the ingredients in grams on a kitchen scale.

Chocolate Layer

  • Process the ingredients for the chocolate layer in your food processor for about 10 seconds or until the mixture is crumbly and slightly sticky.
  • Transfer the dough to a muffin pan (I recommend using a silicone mold) and press it down firmly. Check the step-by-step photos above in the blog post.

Coconut Layer

  • Blend all the ingredients for the coconut layer in your blender for some seconds. You can also use a food processor as I did.
  • Spoon the filling onto the chocolate layer and slightly press it down. Put the pan in the freezer for at least one hour to set. Store the coconut cups in the fridge (for up to 5-6 days) or in the freezer (for up to 2 months). Let them thaw for about 20 to 30 minutes before serving. Enjoy!


This recipe has been updated in January 2020 with new photos, a video, and helpful tips, the recipe is exactly the same as published in April 2017.
  • You can use Medjool dates instead of Deglet Noor dates. Just make sure that you follow the metric measurements (100 grams) as Medjool dates are much larger than Deglet Noor dates, so you will need less.
  • Any other dairy-free yogurt or cashew cream might work too (I only tried coconut yogurt).
  • The recipe makes 8 coconut cups The nutrition facts are for one cup.
Nutrition Facts
Vegan Coconut Cups
Amount Per Serving
Calories 218 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 13g65%
Carbohydrates 22g7%
Fiber 4g16%
Sugar 16g18%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.