Piña Colada Cups
These Piña Colada cups are a sweet and tangy treat that’s surprisingly nutritious, and one you’ll keep coming back for.
This post is sponsored by Windy City Organics, a company I love and whose products I use in my own kitchen. All opinions, recipes, and images are my own.
Ok, so coconut butter is one of my new favorite things. I love it on pancakes, in desserts, even just by the spoonful. It’s like the best parts of creamy sweet coconut milk, coconut oil, and some kind of nut butter all in one. It’s made with one ingredient: coconut flesh. And it’s amazing.
When looking for a good coconut butter brand, it’s best to go with one that’s raw and stone ground. Heating the coconut butter too high can alter it’s texture and some brands are really gritty for that reason. My favorite is the Dastony Stone Ground 100% Organic Raw Coconut Butter by Windy City Organics. I’ve tried other brands and this has by far the silkiest mouthfeel and best flavor. I couldn’t help but eat it out of the spoon. Repeatedly.
And the folks over at Windy City Organics have been so kind to offer you a coupon code for 20% off all of their Dastony line of products. (I also highly recommend the sprouted almond butter, the only almond butter I use) You can use the coupon code SCRATCHEATS20 at their online store. So get shopping!
As for these piña colada cups, like I mentioned, this coconut butter is so good, I didn’t need to add any sweetener to it at all. I don’t even know how to describe it other than having the perfect clean, coconutty sweetness. And it’s crazy, but the whole recipe only has 3 ingredients: coconut butter, dried pineapple, and fresh pineapple. And it sounds too simple, but sometimes simple is mind-blowingly good.
You’ll need a silicone mini mold for this recipe. I used the Wilton 24-Cavity Bite Daisy Pan. It’s darling and has that classic bite sized-treat shape to it that I liked. But if you don’t have something similar, you can use a lined mini muffin pan. Just make sure you use something that makes it easy to remove the treats.
This is also a really fun recipe to make with kids because it’s so easy. In the video, I had my 8 year old daughter do a lot of the hands on stuff, and we had so much fun together.
Remember to visit rawguru.com and use the coupon code SCRATCHEATS20 to get 20% off of their amazing Dastony nut and seed butters.
- 1-8oz jar Dastony Coconut Butter
- 1/2 cup dried pineapple, chopped fine
- 1 fresh, ripe pineapple*
- Bring a small pot with about 2 inches of water to a simmer. Remove from the heat and immerse the jar of coconut butter into the pan and stir the coconut butter until it warms enough to become a pourable consistency. Remove the jar from the water.
- Pour the contents of the jar into a mixing bowl. Add the dried pineapple and stir to coat.
- Scoop the coconut butter mixture into a silicone mini muffin pan and fill only half way.
- Cut the pineapple into approximately 1/2 inch pieces. Place a piece of fresh pineapple into the center of each cup. Reserve the remaining pineapple for another use.
- Cover the cups with remaining coconut butter mixture and smooth the tops. Place the pan in the refrigerator until firm. Remove from the muffin pan and serve cold.
- Store the cups in an airtight container in the fridge for up to a week.
- *The best way to pick a good pineapple is to check for evenness in the size of the eyes on the outside. If they are similar in size and have a yellow color to them, that's a good start. Try removing one of the leaves on the top. If it comes out easily, it's ripe.