Strawberry Banana No-Bake Cups

I had a can of opened coconut milk in the fridge that I used for something. I needed to use it up before it goes bad. That's how a lot of my recipes are created, needing to use something up. I threw the coconut milk in my Ninja cup single-serving blender with some freeze-dried strawberries and a banana. I always enjoy those two flavors together. I could've just eaten the creamy deliciousness with a spoon but decided to make it into a healthy snack to enjoy all week—simple ingredients, full of healthy fats, and a very similar no-bake snack to the pumpkin pie cups


Strawberry Banana No-Bake Cups



1/4 cup freeze-dried strawberries 

1/2 of a can unsweetened coconut milk (full fat)

1  medium banana



1/3 cup granola (I used cranberry almond gluten-free from Aldi)  

8 pitted dates

5 pitted prunes

3/4 cup roasted cashews



  • Place all the topping ingredients in a blender until combined well. (You can also use frozen or fresh fruit in these.) 
  • Next using a food processor, throw the crust ingredients in, and pulse until it starts sticking together.
  • I used a tablespoon to get out the gooey mess, of course, after I unplugged the processor at this point. 
  • Press into an individual muffin tin lined cups with your fingers to create the crust. 
  • Pour the coconut milk mixture into each cup, about three-quarters full or so. 
  • Throw in the freezer to harden up a bit. Maybe about 20 minutes.
  • Take out and enjoy it! 
  • Store in an airtight container in the freezer; you may have to give it a couple of minutes to thaw. If you store in the fridge they don't hold up very firm, so be aware. They are delightful either way.


Most of the ingredients.
Most of the ingredients.
Keep breathing guys. We'll get through this!