No-bake, vibrant Easter dessert cups with a zesty lemon coconut mousse, tangy raspberry coulis, and a crunchy vanilla wafer base. Perfect for festive spring gatherings with minimal cleanup.
Vanilla Wafer Crumbs 1 cup
Coconut Flakes ½ cup
Whipped Topping 1 cup
Concentrated Lemon Juice 4 tbsp
Powdered Sugar 2 tbsp
Raspberry Coulis 1½ cups
Mix 1 cup vanilla wafer crumbs with 3 tbsp melted butter. Press into 12 cupcake liners using a small glass
Chill for 15 minutes to set the crust. Toast coconut flakes in a dry pan over medium heat until golden
Add 1 cup whipped topping to a bowl. Whisk in 4 tbsp lemon juice and 2 tbsp powdered sugar until smooth
Layer 2 tbsp lemon coconut mixture into each prepared liner using a spoon. Sprinkle 1 tbsp toasted coconut on top
Pour 1½ tbsp raspberry coulis over the coconut layer. Tap the cups to smooth the sauce before chilling
Cover and refrigerate for 2 hours or until fully set. Garnish with edible flowers just before serving
Chill cups for at least 2 hours to create distinct layers
Use a citrus zester to add fine lemon zest to the mousse for enhanced flavor
Place cups in a wire rack while chilling to prevent sogginess
Microwave coulis blend for 10 seconds before layering to improve flow
Use gluten-free wafers and dairy-free whipped topping for dietary adaptations