Nice Cream Dessert Cups


Nice Cream Dessert Cups


Flatout Original Light Wraps
2 tablespoons
Melted Coconut Oil
2 teaspoons
powdered monkfruit (or sub coconut sugar or sweetener of choice)
1 teaspoon
Bananas (sliced and frozen)
1 can
refrigerated full-fat coconut milk (only use the coconut cream (~ 1/2 cup), discard liquid)
1⁄2 teaspoon
2 tablespoons
chopped dark chocolate (optional for topping)


*you will need 2 muffin tins, a wide-mouth mason jar lid or biscuit cutter, and a small star cookie cutter (optional).


  1. Preheat oven to 375 degrees.
  2. Cut 3 circles out of each Flatout wrap, for 12 total --- using a wide-mouth mason jar lid or biscuit cutter. In the leftover pieces of wrap, cut out 12 small stars (optional). 
  3. Press each circle into a muffin tin cup and place the stars in the others. I do 6 circles and 6 stars in each muffin tin.
  4. Brush each piece of wrap with melted coconut oil. 
  5. Then, sprinkle sugar (of choice) and cinnamon on each, evenly. 
  6. Bake for 8 minutes, then remove from heat and let cool. 
  7. Meanwhile, combine your frozen banana pieces, coconut cream, and cinnamon in a food processor (or a high speed blender will work). Blend / puree until smooth. You  might need to let the bananas defrost a bit, or add 1 tbsp of coconut milk to help it blend more easily.
  8. Then, add a spoonful of the nice cream into each dessert cup. 
  9. Top with chopped dark chocolate and a crispy star. (optional, but recommended!)

Yields 12 Cups