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Strawberry and coconut dessert cups - a no bake quick and easy dessert

Updated: Jan 31

These heavenly, impressive and easy to make desserts are created with strawberries, toasted coconut, cream and cardamom and can be made in 20 minutes! They have a perfect balance of crunchy and creamy texture, and sweet and tart flavour. And bonus, they're eggless! Every time I serve these desserts the cups return completely empty, leaving the person wondering how it was made!

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Strawberry and coconut dessert cups
Strawberry and coconut dessert cups

Strawberry and coconut dessert cups are perfect to take to a pot luck, dinner or even to serve when you're hosting a gathering. You know that feeling when you make something that 'wows' people with the way it looks and then they take a bite and 'hmmmm'. This dessert is sure to give you that happy feeling of making a fabulous dessert! I have made it a few times now so when I serve it, my husband and I both look at each other and grin, waiting for the same reaction!

To make the desserts, you just need to whip some cream, mix the ingredients together and layer it before chilling. It really is that simple!

Strawberry and coconut dessert cups ingredients

Ingredient spotlight

Whipping cream All the ingredients used for step 1 can be replaced with the frozen pre-whipped 'Whip it' from Dr Oetker to make it even easier! If you do, don't whip it with the mixer, move straight into step 2 of the method.

Crushed pineapple This ingredient is usually found in a can in most grocery stores. Be sure to read the label and get 'crushed' as there are a few variations of canned pineapple.

Cream of Tar Tar This ingredient is optional but recommended, it's purpose is to help stabilize the whipped cream and help hold it's structure, but that's mostly for aesthetics. The dessert will still work and taste delicious if you don't have it at hand.

Cardamom This spice adds an interesting flavour and brightens the dessert but it will still taste delicious, fruity and creamy if you don't have it at home.


  • Try not to over or under whip the whipping cream How do you know when it's done? Luckily it's pretty clear because the hand mixer will leave a pattern, and when you lift the whisk out of the bowl and turn it upside down, the peaks will not flop. If they do, keep going. If you over whip the cream it will separate, change color and turn into butter.

  • If you don't have time or cups, make one dish Simply take one casserole or serving dish and layer as directed in the recipe. To serve, scoop the dessert into serving bowls.

Recipe for Strawberry and coconut dessert cups

Prep time

5 minutes

Cook time

15 minutes

Total time

20 minutes




1 1/2 cup cold whipping cream

1/2 cup icing sugar

1/4 teaspoon cream of tartar (optional but recommended)

3/4 cup cream cheese (room temperature)

1 package of vanilla pudding

1 cup crushed pineapple (including both pineapple and liquid that it comes with)

1 teaspoon crushed cardamom

1/2 cup unsweetened shredded coconut

Few drops of red food colouring (optional)

10 strawberries cut into roughly 1cm cubes

3 strawberries cut into slices for decoration

You will need 6 small cups for serving.


1. Toast the coconut in a small pan on medium heat until golden brown, then remove from the pan into a bowl so it doesn't brown any further.

2. Whip the cream with a hand mixer, icing sugar and cream of tartar together until soft peaks form (around 3 minutes).

3. In a separate bowl, whip the room temperature cream cheese well until creamy and there are no small lumps (around 3-4 minutes).

4. Add in the crushed pineapple, pudding, cardamom and mix well. Then add in roughly 3/4 of the whipped cream and mix until combined.

5. Now you layer! Fill 1/3 of a small serving cup with the mixture (around 2 heaped teaspoons), then add a tablespoon of whipped cream and spread gently with the back of the spoon, add some cubed strawberries, sprinkle toasted coconut and repeat this one more time. At the end, after sprinkling the toasted coconut, add a sliced strawberry to the rim of the glass for decoration. Repeat this for all the little serving cups.

6. Cover the top gently and loosely with plastic wrap and refrigerate for 2 hours before serving. Enjoy!

If you try this recipe please leave a comment or/and share you creations and #atasteofhomewithlove


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