Strawberries 'n Cream Chocolate Cups
Prep time
Total time
See the note at bottom before diving in! This recipe is really easy, but it is best to pop the coconut milk / cream in the refrigerator the day before you plan to make it. While you're at it, pop the mixing bowl and beaters in the refrigerator, too.
Serves: 16 to 18 chocolate cups
  1. Melt the chocolate with the shortening, preferably using this method.
  2. Brush half of the chocolate on the sides and bottoms of silicone mini-muffin cup or candy molds (these will provide the easiest release, I do not recommend paper liners or metal tins!). Chill while you prepare the strawberry cream.
  3. Place the strawberries in a spice grinder and whiz until powdered. If there are a few little specks remaining, not a worry.
  4. Place the chilled coconut cream in a mixing bowl (chilled if possible), along with the powdered strawberries, sugar, vanilla and salt. Beat with a hand mixer until fully incorporated, thick and just a little fluffy. Cover and chill while you finish the chocolate cups.
  5. Brush the rest of the chocolate on the chocolate cups to make them a little thicker / stronger, and return to the refrigerator for 10 minutes.
  6. Scoop the strawberry cream into a piping bag and pipe into the chocolate cups. If desired, garnish with chocolate shavings. Cover and chill until ready to serve.
Chilled Coconut Cream: Pour full-fat coconut milk or coconut cream from two cans/packages into a container. Cover and chill overnight. When ready to use, scoop 1½ cups of the thick cream from the top. Do not use any liquidy coconut milk - it will not whip. To get the thickest cream with pure ingredients, I use So Delicious Culinary Original Coconut Milk.
Recipe by Go Dairy Free at