web tracker

Creamy Avocado Coconut Dessert Cups.

by

  • Prep Time: 20 minutes

  • Cook/Chilling Time: 30 minutes ( chilling time for tapioca & cream)

  • Total Time: 50 minutes

  • Difficulty Level: Easy

  • Servings: 4 dessert cups

  • Recipe Intensity: Low Effort / High Visual Impact

Ingredients

For the Avocado Coconut Base:

  • 2 large ripe avocados (soft to the touch, pitted and scooped)

  • ¾ cup coconut cream (chilled, full-fat for maximum richness)

  • 3–4 tbsp sweetened condensed milk (adjust to taste)

  • 1 tbsp fresh lime juice (prevents browning and brightens flavor)

  • ½ tsp pure vanilla extract

For the Layers & Toppings:

  • ⅓ cup small tapioca pearls or sago (cooked and chilled)

  • ½ cup graham cracker crumbs (or crushed digestive biscuits)

  • 2 tbsp melted unsalted butter (to bind the crumbs)

  • ¼ cup toasted coconut flakes

  • ½ fresh avocado (sliced thin or diced for top garnish)

  • 1 tbsp sweetened condensed milk (for drizzling)

Step-by-Step Instructions

1. Prepare the Base Crumble

  • In a small bowl, combine the graham cracker crumbs with melted butter until the mixture resembles wet sand.

  • Press 2 tablespoons of the crumb mixture into the bottom of 4 clear glass dessert cups. Set aside in the refrigerator to firm up.

2. Cook the Tapioca Pearls

  • Bring 3 cups of water to a rolling boil over high heat.

  • Add the tapioca pearls and cook uncovered for 10–12 minutes on medium-high heat until translucent with a tiny white center remaining.

  • Turn off the heat, cover the pot, and let sit for 5 minutes until completely translucent.

  • Drain and rinse under cold water to stop the cooking process. Mix with a teaspoon of simple syrup or condensed milk to keep them from sticking.

3. Blend the Avocado Cream

  • In a high-speed blender or food processor, combine the scooped avocados, chilled coconut cream, sweetened condensed milk, lime juice, and vanilla extract.

  • Blend on high speed for 60–90 seconds until completely smooth, silky, and free of lumps. Taste and add more condensed milk if extra sweetness is preferred.

4. Assemble the Dessert Cups

  • Remove the prepared glass cups from the fridge.

  • Layer half of the avocado coconut mixture evenly over the crumb bases.

  • Add a thin layer of cooked tapioca pearls and a light sprinkle of graham crumble.

  • Pipe or spoon the remaining avocado cream on top to fill the glasses.

5. Garnish and Serve

  • Top each cup with fan-sliced or diced fresh avocado, cooked tapioca pearls, toasted coconut flakes, and a pinch of remaining crumble.

  • Finish with a light drizzle of sweetened condensed milk over the top.

  • Serve chilled immediately, or keep refrigerated for up to 4 hours before serving.

Storage & Recipe Tips

  • Lime Juice is Key: Do not skip the lime juice—it acts as an antioxidant that keeps the avocado green and vibrant.

  • Make-Ahead: The crumble and tapioca can be prepared a day in advance. Blend the avocado cream within 4 hours of serving for optimal freshness.

  • Vegan Option: Replace sweetened condensed milk with condensed coconut milk or pure maple syrup.

Nutrition Facts (Per Serving)

  • Calories: 385 kcal

  • Total Fat: 26g

    • Saturated Fat: 13g

  • Cholesterol: 15mg

  • Sodium: 140mg

  • Total Carbohydrates: 36g

    • Dietary Fiber: 7g

    • Sugars: 18g

  • Protein: 4g

Leave a Comment