Cookies and coconut cupcakes

When I crave a quick dessert that doesn't require baking and doesn't clutter my kitchen with too many dishes, I often make these little cakes with cookies and coconut. I love that the ingredients are always at hand and I don't need anything sophisticated. I've made them many times when I wanted something sweet without any hassle, and each time they disappeared quickly from the fridge.

Quick Info

Total time: about 40-50 minutes (plus cooling in the fridge)
Preparation time: 15-20 minutes
Cooking time: 10-12 minutes
Servings: 6-8 small cakes (depends on the molds)
Difficulty: easy
Recipe type: quick dessert, no baking

Ingredients

Base:
150 g cocoa cookies
4-5 tablespoons milk

Cream:
400 ml milk
4 tablespoons semolina
4 tablespoons sugar
4 tablespoons coconut
Food coloring or 1 teaspoon instant coffee for color (optional)

For decoration:
100 g chocolate
50 ml liquid cream

Preparation method

1. I crush the cocoa cookies using a food processor or I put them in a bag and crush them with a rolling pin. I transfer everything to a bowl and gradually add 4-5 tablespoons of milk until the mixture holds together. It should be moist but not too sticky to the hands.

2. From the cookie mixture, I take a tablespoon and press it into small molds or pastry rings to form an even layer. The layer shouldn't be thick.

3. In a large pot, I put 400 ml of milk on the heat, then add 4 tablespoons of semolina and the 4 tablespoons of sugar. I stir continuously to prevent sticking. I leave it on the heat until the mixture begins to thicken, about 7-8 minutes, depending on the heat.

4. When the semolina is cooked and the cream has thickened, I add 4 tablespoons of coconut. I let it simmer for another 3-4 minutes, stirring continuously.

5. I turn off the heat. I immediately divide the cream into two bowls. I leave half white and color the other half: I add food coloring or 1 teaspoon of instant coffee according to preference. I mix well.

6. While the cream is still warm, I first layer the colored cream over the cookie base in each mold, then the white cream on top. I level it with a spatula or the back of a spoon.

7. I put the molds in the fridge and leave them until they are completely set. Usually, one to two hours is enough.

8. For decoration, I melt 100 g of chocolate together with 50 ml of liquid cream in a bain-marie or in the microwave, stirring until a smooth glaze is obtained. I remove the cakes from the molds and pour the glaze on top, then decorate as desired.

Why I make this recipe often

I like it because it doesn't require an oven and is quick to make. The ingredients are simple and I always have them at home. The little cakes hold up well in the fridge, and the coconut flavor combines easily with the cocoa cookies. They are suitable for a daily sweet craving as well as for unexpected guests.

Tips and variations

Tips

Cocoa cookies give a more intense flavor, but you can also use plain cookies if you don't have anything else.
When spreading the base in the molds, press lightly so it doesn't become too compact.
If you use instant coffee to color the cream, add it gradually and mix well for an even color.
Don't let the semolina cream cool too much before pouring it over the cookies; it sets better while warm.

Substitutions

Liquid cream for the glaze can be replaced with milk if you don't have it on hand, but the texture will be slightly different.
Instant coffee is a good option for coloring the cream; there's no need for artificial colorants.

Variations

You can use vanilla cookies for a more neutral taste.
The cream can be made only white or only with instant coffee; it's not mandatory to have two different layers.
Instead of melted chocolate, you can decorate with sprinkled coconut or chocolate flakes.
Serving ideas

The little cakes can be made in individual molds, in cups, or in silicone molds.
They are good cold, straight from the fridge.
They can be served plain or with a bit of whipped cream on top.

Frequently asked questions

1. Can I use another type of cookie?
Yes, you can use plain or vanilla cookies. The taste will be more delicate and less intense than with cocoa cookies.

2. Is it necessary to color the cream?
No, you can leave all the cream white or color it entirely with instant coffee if you want a different color.

3. Can I make the dessert in a large form instead of individual portions?
It can be assembled in a small tray and then cut into squares or rectangles after cooling. The layers are assembled the same way.

4. If I don't have a food processor, how do I crush the cookies?
I put the cookies in a sturdy bag and crush them with a rolling pin. It works just as well.

5. What can I substitute for semolina?
For this recipe, semolina is the most suitable for consistency. I do not recommend other options as they change the texture of the cream.

Nutritional values

Approximately, per average serving:
Calories: about 250-280 kcal
Proteins: 4-5 g
Carbohydrates: 35-40 g
Fats: 9-11 g

Calories may vary depending on the type of cookies or chocolate used. The semolina cream with milk, sugar, and coconut provides a moderate calorie intake, while the chocolate glaze adds extra fats and sugars.

Storage and reheating

The little cakes can be stored in the fridge in a covered container for up to 3 days. I do not recommend reheating, as the texture of the semolina cream changes. The dessert is good cold and does not spoil easily if kept in the fridge.

 Ingredients: BASE: 150 g cocoa biscuits 4-5 tablespoons milk CREAM: 400 ml milk 4 tablespoons semolina 4 tablespoons sugar 4 tablespoons coconut coloring For decoration we use chocolate: 100 g chocolate, 50 ml liquid cream.

 Tags:  chocolate cake coconut cake