Chocolate Coconut Cups

This deceptively simple dessert is sinfully delicious

Sink your teeth into a chocolate coconut cup filled with lemon curd and berries

This decadent chocolate coconut treat is an indulgence that is meant to be shared

If you can melt chocolate, you can make this mini dessert for your sweetie on Valentine’s Day. A silicone mould will help you look like a hero, but even that isn’t necessary.

Instead, just take a metal mini-muffin tin or tartlet pan and line it with plastic wrap. Proceed as directed, pushing the chocolate mixture into the pan to form cups. Chill and remove. Peel the plastic wrap off and proceed with filling the cups as directed.


  • ½ lb. good-quality dark chocolate (minimum 60% cocoa), chopped
  • 1 cup flaked coconut (sweetened or unsweetened)
  • 1 (10 fl. oz.) jar lemon curd
  • Fresh blueberries or raspberries, for garnish


  1. Melt the chopped chocolate in the top of a double boiler.
  2. Once the chocolate is smooth, add the flaked coconut. Stir to combine so that the chocolate coats the coconut evenly.
  3. Divide the chocolate mixture among the 12 cups of a mini silicone muffin mould (or a plastic-lined tin, as directed above).
  4. Using a small teaspoon, push the chocolate mixture into the cavity of each muffin cup. Press onto the sides to form a cup.
  5. Set aside until the chocolate is set or chill in the refrigerator for 10 minutes to set more quickly.
  6. To remove, simply peel back the silicone.
  7. To serve, place the cups on a tray, fill with the lemon curd and top with fresh berries.

Makes 12 chocolate cups.

Listen to Caren McSherry Thursdays between 11 a.m. and 11:40 a.m. on CKNW 98.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.