Coconut Cream Peach Shortcake Cups

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Coconut Cream Peach Shortcake Cups

Indulge in the taste of summer with these delightful individual Coconut Cream Peach Shortcake Cups. Layers of fluffy sponge cake, fresh, juicy peaches, and rich, stabilized coconut whipped cream come together to create a dessert that is as beautiful as it is delicious. Perfect for entertaining or a special weeknight treat, these parfaits are creamy, juicy, and dreamy—everything a dessert should be.

This recipe uses a secret trick to make the coconut cream stable and pipeable, ensuring your cups look perfect for hours. The combination of sweet, ripe peaches with the tropical flavor of coconut is simply irresistible. Let’s make them!

Ingredients

For the Coconut Cream:

  • 2 cans (13.5 oz each) full-fat coconut milk, chilled in the refrigerator for at least 24 hours (do not shake)

  • 1/4 cup powdered sugar (adjust to taste)

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon coconut extract (optional, for extra flavor)

For the Peaches:

  • 3 cups fresh peaches, diced (about 4-5 medium peaches)

  • 1 tablespoon granulated sugar

  • 1 teaspoon fresh lemon juice

For the Shortcake Layers:

  • 1 (8-inch) prepared sponge cake or pound cake loaf, cut into 3/4-inch cubes (about 4-5 cups cubed)

For Garnish:

  • 1/2 cup unsweetened shredded coconut, lightly toasted

Instructions

  1. Prepare the Coconut Cream:

    • Remove the chilled coconut milk cans from the refrigerator, being careful not to shake them.

    • Open the cans and scoop out only the solid, white coconut cream that has risen to the top into a large mixing bowl. Reserve the liquid coconut water for another use (it’s great in smoothies!).

    • Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the solid coconut cream on medium-high speed until creamy and smooth, about 1-2 minutes.

    • Add the powdered sugar, vanilla extract, and coconut extract (if using). Continue to beat on medium-high speed until stiff peaks form, about 2-3 minutes. Be careful not to overbeat, or it will turn into coconut butter. Cover and refrigerate until ready to use.

  2. Prepare the Peaches:

    • In a medium bowl, combine the diced peaches, granulated sugar, and fresh lemon juice. Toss gently to coat. Let the peaches sit for 15 minutes to release their natural juices.

  3. Assemble the Shortcake Cups:

    • Have ready 6-8 clear serving glasses, jars, or bowls (about 8 oz each).

    • Place a generous spoonful of the coconut whipped cream at the bottom of each glass.

    • Add a layer of cake cubes (about 1/4 cup per glass).

    • Spoon a layer of the macerated peaches over the cake (about 1/4 cup per glass), along with a small spoonful of the peach juices.

    • Top the peaches with another layer of coconut whipped cream.

    • Repeat the layers: cake cubes, peaches, and a final, generous swirl or scoop of coconut whipped cream on top.

  4. Garnish and Serve:

    • Before serving, generously sprinkle the toasted shredded coconut over the top of each glass. Serve immediately or refrigerate for up to 2 hours.

Tips for Success

  • Chill Your Coconut Milk: This is crucial. The coconut milk must be chilled for at least 24 hours to allow the solid cream to separate from the liquid. If the milk is warm, it will not whip properly.

  • Use Full-Fat Coconut Milk: Do not use “lite” or reduced-fat coconut milk, as it does not contain enough fat to solidify and whip.

  • Customize the Fruit: This recipe is wonderful with other fruits. Try swapping the peaches for strawberries, raspberries, or a mixed berry blend.

  • Make Ahead: You can prepare the coconut cream and the macerated peaches (steps 1 and 2) up to 24 hours in advance and store them separately in the refrigerator. Assemble the cups just before serving for the best texture.

  • Stabilized Cream: The solid coconut cream naturally whips into a stable cream that holds its shape well, making it perfect for piping or layering.

Storage

  • Refrigerator: The assembled Coconut Cream Peach Shortcake Cups can be covered loosely with plastic wrap and stored in the refrigerator for up to 2 hours. After this time, the cake cubes may become too soft from the fruit juices and cream.

  • Components: Stored separately in airtight containers, the components will last longer: the coconut cream for 3-4 days, the macerated peaches for 2 days, and the cake cubes for 2-3 days.

Serving Suggestions

  • Dessert Bar: Set out the components in bowls and glasses and let guests assemble their own parfaits.

  • Brunch: These light and fruity cups are a perfect addition to a brunch spread.

  • Dinner Parties: An elegant and easy make-ahead dessert that looks beautiful on any table.

Closing

These Coconut Cream Peach Shortcake Cups are a celebration of simple, fresh flavors. The combination of fluffy cake, sweet peaches, and rich, dairy-free coconut cream is pure bliss. Whether you are looking for a quick summer dessert or a crowd-pleasing treat for your next gathering, this recipe is sure to impress. Enjoy every creamy, juicy bite!

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