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  • Maria Fernanda López

Coconutty Matcha Cups (Paleo, Keto)

There are two types of people in this world, the matcha lovers and the matcha haters. For me, it really depends on the preparation! A good matcha should be made with coconut milk, thick and delicious coconut milk! How do you like yours?

This has been a trendy food but with a good reason has earned its place as one of the top drinks in the wellness community, why? It's packed with antioxidants! And compared to coffee you don't get all the craziness after you have a coffee, matcha is a great substitute for coffee since they both have caffeine.

But there's a downside, a lot of people still have a little bit of trouble liking its taste... that was me! I couldn't find a way I would enjoy drinking as much as I enjoy drink pure dark and delicious coffee. Just like kids and veggies, you should try different preparations in order to make them enjoy eat veggies! I enjoy the combination of matcha and coconut!

As I found that this is the way I enjoy having matcha I thought, "What about a dessert that has tase two?", Coconut Matcha Cups happened. A dreamy combination, soft in consistency and with the perfect balance of both flavors.

Let's not forget about the chocolate on top! The key to add an extra flavor to these cups! I used a keto chocolate to keep them low carb, no flavor was sacrificed in this process (wink wink).

These are not hard cups, these are soft thanks to the beef gelatin in there, plus a healthy dose of amino acids! Guess what, these are also FREEZER FRIENDLY and a NO BAKE recipe! Who's down for some cups?


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Coconutty Matcha Cups

By Maria Fernanda López

Serves 12 cups


First Layer

- 1 cup of shredded coconut

- 1 cup of hot almond milk

- 2 Tbsp of beef gelatin

- 1/4 cup of monk fruit (PURELYHL for discount)

Second Layer

- 1 cup of coconut cream

- 4 Tbsp of matcha

- 2 Tbsp of beef gelatin

- 1/4 cup of monk fruit (PURELYHL for discount)


- 3oz of keto chocolate


1. In a mixing bowl add the shredded coconut, beef gelatin and monk fruit and mix.

2. Add the hot almond milk and mix.

3. Pour the mix in twelve silicone muffin cups and freeze for at least 1 hour.

4. After the first layer is harder, in a blender add the ingredients of the second layer and pour over the first layer.

5. Top with the chopped chocolate and freeze for a couple of hours!

6. Enjoy frozen!


Nutritional facts (per serving) 125 kcal

Fat: 11.5g

Carbs: 6.5g

Fiber: 4.2g

Protein: 2.6g

This post contains affiliate links.

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