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August 16, 2013

Caramelised Strawberry Coconut Cups

Caramelised Strawberry Coconut Cups   #dessert #strawberries #coconut #sweettreats

{this post was originally named Caramelised Strawberry Almond Cups - so sorry for the confusion!}

I have a delicious recipe to share with you today, main ingredient : Strawberries !  One of my all year long favorite fruits.

This is a great way to dress-up a plain packet of Instant Pudding.  I suppose one can use whatever fruit will work well {being caramelised} and add the same flavor Instant Pudding -- or not.  Lots of combinations are delicious together.

As I thought up this recipe {it actually started out as a recipe from a magazine which did not work out!}, it is the only flavor I have tried, but I definitely plan on experimenting with different flavors ... just think Caramelised Pineapple !

The Coconut Cups recipe is from the magazine, but that's where our short lived relationship ended - okay, and with the whole, expensive, I might add, filling down the drain :/  Oh, well, some works out others don't.

Anyway, this is what I had come up with to fill the Cups:


8 - 10 servings


2 1/2 cups Dessicated Coconut
1/2 cup Caster Sugar
3 Extra-Large Egg Whites


1 1/2 cups Strawberries, roughly chopped
1 TB Butter
1/2 cup Caster Sugar
1 packet Instant Pudding, Strawberry
Milk, as per the pudding box {but reduce it by about a fifth}
Fresh Strawberry slices, for garnish
Mint Leaves {optional}

1.) Pre-heat the oven to 180 deg C (350 deg F) - spray a muffin pan with cooking spray.
2.) Combine the Coconut, Caster Sugar and Egg Whites - mix well and use about 1 1/2 - 2 TB of the mixture per muffin hole - press it onto the bottom and sides of the muffin holes - bake for 10 - 15 minutes until the edges are golden brown - remove from the oven, leave to cool in the pan for a minute or two and then gently lift the Cups out to cool completely on a wire cooling rack.
3.) Melt the Butter over High heat in a saucepan - add the Strawberry pieces - stir-fry until slightly softer - add the Caster Sugar - turn the heat to medium and cook until the Strawberries are soft, but not mushy - set aside to cool completely.
4.) Combine the Instant Pudding with the Milk {remember to use a little less} - depending on the brand, place it in the refrigerator until half set {mine took about 3 minutes} - add the cooled Caramelised Strawberries to the Pudding and mix gently to combine.
5.) Scoop into the Coconut Cups - garnish with Fresh Strawberries and Mint leaves.

Place in the refrigerator for another 5 minutes and serve !

Hope you enjoy this dressed-up pudding recipe.

Till later,

With A Blast

Linking up with some of these cool parties - also see my complete Party List:


  1. Looks delicious! Especially want to try making the almond cups! Seems like they would be good with many different desserts.

    Tricia @

  2. Have to agree those almond cups look amazing! I love pkt mixes so easy!

  3. G'day! Love the photo...mouth watering, true!
    WISh I could come through the screen and try one of these too!
    Cheers! Joanne
    Viewed as part of Swap N Share Sunday week 19

  4. Sorry if this is a duplicate original disappeared. Soooo, my question was, why are they called almond cups if no almonds are used? And btw, it looks AMAZING and I will be trying this recipe soon. (Even without the almonds ;-) )


    1. Kim, that was my mistake ! Would you believe, I only now realize I called it "Almond" Cups instead of "Coconut Cups" :-( Thanks for pointing that out ! I'll add a note to the post. {your e-mail is not attached to your comment, hence me replying here}

  5. Looks delicious! Going to add it to my growing list of "must try". :/ Stop by my Friday's Five Features this week and link up this post (and others)!

  6. You certainly come up with great desserts Linda! Thanks for sharing all your wonderful links on Creative Monday.

  7. I bet the pineapple would be phenomenal! Pinning this one too :)


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