Raspberry Lemon Coconut Cups

Raspberry Lemon Coconut Cups

Mini muffin tins aren't just for mini muffins...they're the perfect size to make these citrusy coconut cups with our Raspberry Lemonade collagen peptides!




  • ⅓ cup canned coconut milk (full fat)
  • ⅓ cup organic cane sugar
  • ¼ cup lemon juice
  • Zest from 1 lemon
  • 1 tbsp cornstarch 
  • 1 tbsp coconut oil
  • Pinch turmeric 
  • Pinch sea salt


  • Toasted coconut 
  • Fresh berries


Serves 12
Serving Size 1 coconut cup

Preheat the oven to 350 F and prepare a mini muffin tin with non-stick spray. 

In a bowl, stir together the coconut, tapioca flour, collagen and salt. Mix in the coconut oil, coconut milk and maple syrup. Use a cookie scooper to evenly distribute the mixture between 12 of the mini muffin cavities. Wet your fingertips and press the mixture into the bottom and up the sides, packing it tightly. Bake for 11-13 minutes until golden brown. Check on them periodically to make sure they don’t burn. Remove from the oven and let cool completely.

Place all the lemon curd ingredients into a pot with the raspberry lemonade collagen over medium-high heat. Whisk until thick, about 4-5 minutes. Watch carefully that the mixture doesn't boil. If it feels too hot, reduce the heat to medium-low. Let cool. 

Fill the cups with curd and top with fresh berries and toasted coconut and serve. 

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