Lemon Pudding Filled Coconut Cupcakes with Shaved Coconut Topping

Name: Lemon Pudding Filled Coconut Cupcakes with Shaved Coconut Topping
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 Tbsps agave syrup; 3 Tbsps alcohol-free vanilla extract; 79 milliliters cashews; 118 milliliters shredded coconut; 118 milliliters shaved or shredded coconut; 59 milliliters lemon juice (from 1 to 2 lemons); 177 milliliters firmly packed pitted Medjool dates; 591 milliliters dry pecans; 0 teaspoons sea salt

Lemon Pudding Filled Coconut Cupcakes with Shaved Coconut Topping might be just the dessert you are searching for. This recipe serves 6. Watching your figure? This gluten free and vegan recipe has 465 calories, 6g of protein, and 37g of fat per serving. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of coconut, , coconut, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is an affordable recipe for fans of American food.

Instructions

To make the pudding, place the cashews in the Personal Blender with the grinder lid and 2-cup container or a food processor and grind into a powder.

Ingredients you will need

Cashews

Equipment you will use

Food Processor

Blender

Add the bananas, lemon juice, and agave syrup and process until smooth.

Ingredients you will need

Agave

Lemon Juice

Banana

Place in the fridge to chill.

To make the cupcakes, combine the pecans, coconut, and salt in the food processor and process into evenly sized small pieces, taking care not to overprocess into a butter. Scoop the mixture into another bowl.

Ingredients you will need

Cupcakes

Coconut

Butter

Pecans

Salt

Equipment you will use

Food Processor

Bowl

Combine the dates and vanilla in the food processor and process into small pieces. Return the pecan mixture to the food processor and pulse to mix. The cake mix should have a crumbly but sticky texture.

Ingredients you will need

Cake Mix

Vanilla

Dates

Pecans

Equipment you will use

Food Processor

Place 6 cupcake liners in a muffin pan. Use a 1/2-cup measuring cup to scoop 1/2 cup loosely packed pecan mixture into each. Using your fingertips, gently press to firm up the cupcakes and create cavitiesin the centers to hold the pudding.Make sure the edges reach the tops ofthe cupcake liners.

Ingredients you will need

Cupcakes

Pecans

Equipment you will use

Muffin Liners

Measuring Cup

Muffin Tray

To assemble, scoop about 3 tablespoons pudding into each cupcake and top with coconut.

Ingredients you will need

Coconut

Cupcakes

Place the muffin pan in the refrigerator to chill for several hours to firm up the cupcakes before serving.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Tray

The pudding will keep for a few days in fridge when stored separately. The cupcakes, stored separately, will keep forseveral weeks in the fridge. The assembled cupcakes will keep in the fridge fora few days.

Ingredients you will need

Cupcakes

Ingredients you will need

Candy