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100-Calorie Pineapple Coconut Cups - Light, Tropical, and Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups diced pineapple (fresh or canned in juice, drained)
  • 1 cup coconut yogurt (unsweetened or lightly sweetened; dairy-free or regular)
  • 2 tablespoons unsweetened shredded coconut, plus more for topping
  • 1–2 tablespoons honey or maple syrup (optional, to taste)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lime juice (optional, brightens flavor)
  • Pinch of fine sea salt (enhances sweetness)
  • Optional garnish: finely chopped pineapple, toasted coconut, or a tiny mint leaf

Method
 

  1. Prep your molds. Line a muffin tin with paper liners or use a silicone mini muffin mold. You can also use small ramekins. If using paper, double-line to prevent sticking.
  2. Blend the base. In a blender or food processor, combine pineapple, coconut yogurt, vanilla, lime juice, and a pinch of salt. Blend until smooth and creamy. Taste, then add honey or maple syrup if you want it sweeter.
  3. Fold in texture. Stir in the shredded coconut. This adds a bit of chew and reinforces the coconut flavor. If you prefer perfectly smooth cups, skip this step.
  4. Portion the mixture. Divide evenly among your prepared molds. Fill almost to the top, leaving a little room for garnish if you plan to add any.
  5. Add toppings (optional). Sprinkle a pinch of shredded or toasted coconut on each cup. A tiny piece of pineapple or mint leaf looks pretty too.
  6. Chill until set. Refrigerate for at least 2–3 hours, or freeze for 45–60 minutes for a firmer, frosty texture. They should be scoopable but hold their shape.
  7. Serve and enjoy. For a softer, mousse-like cup, keep them chilled. For a colder treat, serve partially frozen. Adjust to your preferred texture.