The short version
Small coconut sponge cups with fresh raspberries, cooked individually in the microwave. Serves 2 · estimated 15 minutes including prep and 3 minutes resting. Frozen berries change moisture and timing; use fresh berries for this version.
Why you’ll love this raspberry coconut microwave cups
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- Desserts in 30 MinutesSmall coconut sponge cups with fresh raspberries, cooked individually in the microwave.
- Know before you startFrozen berries change moisture and timing; use fresh berries for this version.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. Frozen berries change moisture and timing; use fresh berries for this version.
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Raspberry Coconut Microwave Cups
Small coconut sponge cups with fresh raspberries, cooked individually in the microwave.
- Prep
- 7 min
- Cook
- 5 min
- Rest
- 3 min
- Total
- 15 min
- Serves
- 2
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Equipment
- Microwave ovenSee our pick →
- 300 ml microwave-safe mugsSee our pick →
- Mixing bowlsSee our pick →
Instructions
-
Mix dry
Mix flour, coconut, sugar and baking powder in a bowl.
-
Add liquid
Stir in milk and oil. Divide between two microwave-safe 300 ml mugs, no more than half full. Gently press raspberries into the top.
-
Cook separately
Microwave one mug at a time at about 900 W for 90–120 seconds. Continue in 10-second bursts until the top is set and a skewer shows no wet flour batter. Repeat with the second mug.
-
Rest
Stand for 3 minutes before serving. Do not taste raw batter; the fruit and mugs can be very hot.
Recipe notes
- Timing: Frozen berries change moisture and timing; use fresh berries for this version. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
- Resting: 3 minutes are included in the total, separately from prep and cooking.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Microwave oven
For packet rice, quick mug cakes and vegetable steaming. Adjust timings for wattage.
300 ml microwave-safe mugs
Room for small cakes to rise; fill only halfway and avoid metallic decoration.
Mixing bowls
For dressings, batters and combining ingredients.
Easy variations
- Blueberry cups: Use the same weight of fresh blueberries.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Best eaten warm; refrigerate leftovers for up to 2 days.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making raspberry coconut microwave cups?
Frozen berries change moisture and timing; use fresh berries for this version.
Can I make it ahead?
Best eaten warm; refrigerate leftovers for up to 2 days.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.