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White Chocolate-Coconut-Raspberry Cups

Recipe selected from the eMeals Dessert Plan.

White Chocolate-Coconut-Raspberry Cups

Quick and Easy
Serves 4-6


  • 1 (6-oz) container raspberries
  • 1 cup shredded coconut
  • 2 Tbsp powdered sugar
  • 2 Tbsp milk
  • 1 Tbsp coconut oil, melted
  • 1 (12-oz) bag white chocolate chips
  • Mini baking cups


  1. Combine ½ cup raspberries, the coconut, powdered sugar, milk, and coconut oil in a food processor. Process until smooth.
  2. Melt white chocolate according to package directions.
  3. Line a 24-cup mini muffin pan with 20 mini baking cups, leaving 4 cups empty.
  4. Pour enough white chocolate into each cup to cover the bottom. Place 1 heaping tsp raspberry mixture in each cup.
  5. Cut remaining raspberries in half. Place one half on top of raspberry mixture in each cup.
  6. Cover raspberries completely with white chocolate.
  7. Refrigerate or freeze 10 minutes or until white chocolate sets.
  8. Store candy cups, covered, in refrigerator.


You can substitute frozen raspberries (thawed) for the fresh berries.