Chocolate-Coconut Pineapple Cups 🥥

This is, dare I say it, the most AMAZING chocolate-coconut pineapple cups to grace the earth. Crispy cup, fresh pineapples pieces, and chocolate with coconut cream that all pair together perfectly. The final product is somewhat of a masterpiece, and could be one of my favorite of all time!

I'm happy to share this recipe with all of you.

• cupcakes baking pan
• food processor
• hand blender
• scales
• spoons, bowls, a couple of plates, silicone brush and etc., available on every kitchen
• grater
• thermometer/pyrometer

For the Doug:

• 110g oat flakes
• 60g almond
• 20g coconut flakes
• 70g dried pitted dates
• 25g melted coconut butter + extra for moisturizing baking forms
• 30g orange fresh
• pinch of salt
• 1/2 tsp of the vanilla paste

For cups decoration:

• 1 egg yolk
• 10g white sugar
• 15-20g coconut flakes

For the topping:

• 150g pineapples
• 150g dark chocolate
• 1 (400ml) can of the coconut milk (can have to be but in the fridge for 8-10hours. The only white creamy floating part has to be used, after opening, with no water. Avg mass of creamy part will be 200-230g)
• orange zest from 2 oranges
• pinch of salt
• 1/2tsp of the vanilla paste

Put into the food processor's bowl nuts, oat flakes. Blend to the condition of the flour. Add all other ingredients that left from the dough list. Blend in pulsing mode, to make the dates chopped and dough kept the shape.

Start oven to preheat to the 180˚C.

Moisture baking pan with a small amount of coconut butter. Split the dough for 6 equal parts and put each of them into the pan. Create a cup-shaped form from each piece of dough.

Tip: You can use a small glass to make the shaping process much easier.

Once the shaping process is done, bake these cups in the oven for 17 minutes.

Baked cups have to be chilled, then moved out from the baking form.

Mix the egg yolk with the sugar. Use the brush and apply the yolk's mixture to the cup side and sprinkle the coconut flaked on the wet surface. Put the cups back to the oven on a conventional baking sheet at 180˚C for 3 more minutes.

Once cups are ready, take them off from the oven and let them cool down.

Put the zest into the chocolate.

Open the coconut milk and take only the white creamy floating part, with no water. Pour the milk, vanilla, and salt into the high sided pot. Heat on the mid-fire up to 90-95˚C. Take off from the stove and pour it into the chocolate.

Let the mass rest for ≈3minutes and blend until the mass will be uniformly mixed.

Put the chopped pineapples on the bottom of the cups and fill with the chocolate. Move to the fridge for 6-8 hours.

After this, it could be decorated with coconut, pineapples with orange zest on the top, or something different with what "your imagination is whispering".

Make a cup of tea or coffee and enjoy!

Happy baking!

Please vote if you like it.