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Pink Pitaya Cups

Servings 8 cups


  • 500 g shredded coconut
  • 1 tsp vanilla
  • 2 tbs coconut oil
  • 2 tbs collagen OPTIONAL
  • 2 tbs pink pitaya powder
  • 2 tbs raw cacao
  • 2-3 tbs honey (or maple syrup/rice malt syrup) Leave out if keto


  1. In a food processor or high speed blender, blend the coconut until it starts to form a paste. Add the coconut oil & blend until it liquifies. 

  2. Add the vanilla, honey & collagen and blend until smooth. Taste it and adjust honey to your taste preference. 

  3. Separate into 3 even amounts in bowls. Add your cacao to one bowl, your pitaya powder to another and leave the last one plain. Mix all well until combined. You can pop them back into the food processor if you need help to blend them smoothly. 

  4. Use cupcake moulds to spoon in one layer before popping it in the freezer for 15 minutes to set before adding another layer on top. Repeat this process until the cups are full. Pop them into the fridge or freezer to set.  

  5. This well store in the fridge for up to a week or the freezer for up to 3 months.