Lemon Pudding Filled Coconut Cupcakes With Shaved Coconut Topping Recipe

Name: Lemon Pudding Filled Coconut Cupcakes With Shaved Coconut Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup cashews; 1 1/2 bananas; 1/4 cup lemon juice (from 1 to 2 lemons); 2 tablespoons agave syrup; 2 1/2 cups dry pecans; 1/2 cup shredded coconut; 1/8 teaspoon sea salt; 3/4 cup firmly packed pitted Medjool dates; 3 tablespoons alcohol-free vanilla extract; 1/2 cup shaved or shredded coconut

Servings: persons

1/3 cup cashews
1 1/2 bananas
1/4 cup lemon juice (from 1 to 2 lemons)
2 tablespoons agave syrup
2 1/2 cups dry pecans
1/2 cup shredded coconut
1/8 teaspoon sea salt
3/4 cup firmly packed pitted Medjool dates
3 tablespoons alcohol-free vanilla extract
1/2 cup shaved or shredded coconut

1
To make the pudding, place the cashews in the Personal Blender with the grinder lid and 2-cup container or a food processor and grind into a powder. Add the bananas, lemon juice, and agave syrup and process until smooth. Place in the fridge to chill.
2
To make the cupcakes, combine the pecans, coconut, and salt in the food processor and process into evenly sized small pieces, taking care not to overprocess into a butter. Scoop the mixture into another bowl. Combine the dates and vanilla in the food processor and process into small pieces. Return the pecan mixture to the food processor and pulse to mix. The cake mix should have a crumbly but sticky texture.
3
Place 6 cupcake liners in a muffin pan. Use a 1/2-cup measuring cup to scoop 1/2 cup loosely packed pecan mixture into each. Using your fingertips, gently press to firm up the cupcakes and create cavities in the centers to hold the pudding. Make sure the edges reach the tops of the cupcake liners.
4
To assemble, scoop about 3 tablespoons pudding into each cupcake and top with coconut. Place the muffin pan in the refrigerator to chill for several hours to firm up the cupcakes before serving.
5
The pudding will keep for a few days in fridge when stored separately. The cupcakes, stored separately, will keep for several weeks in the fridge. The assembled cupcakes will keep in the fridge for a few days.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup cashews, 1 1/2 bananas, 1/4 cup lemon juice (from 1 to 2 lemons), 2 tablespoons agave syrup, and more.

Yes, Lemon Pudding Filled Coconut Cupcakes With Shaved Coconut Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Pudding Filled Coconut Cupcakes With Shaved Coconut Topping

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