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+ servings

Ancient Grain Coconut Cups with Pineapple Salsa

Crispy, nutty ancient grain and coconut cups with a sweet and spicy pineapple salsa.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Easy Appetizer Recipes
Cuisine Mexican
Servings 12 Servings



  • 1/2 cup crushed Udi's Gluten Free Ancient Grain Sea Salt Chips
  • 1/3 cup coconut flakes
  • 2 tablespoons unsalted butter melted
  • 1 cup diced fresh pineapple
  • 1 jalapeno diced
  • 1 teaspoon lime juice
  • 1/4 teaspoon lime zest
  • 1 tablespoon chopped fresh cilantro
  • salt


  • Preheat oven to 350 degrees.
  • Combine crushed Udi's Gluten Free Ancient Grain Sea Salt Chips, coconut flakes and butter together in a bowl. Mix well, until all of the chip crumbs are moist. Place a tablespoon of the mixture into each cup of a mini-muffin tin. Gently press down (I used the back of the tablespoon) to create a bowl in the middle of the cup.
  • Bake in preheated oven for 8 - 10 minutes or until golden brown. Remove from oven and cool completely.
  • While the cups are cooking mix pineapple, jalapeno, lime juice, lime zest and cilantro together in a bowl. Season to taste with salt. Let sit at room temperature until ready to use.
  • Once the cups have cooled, carefully remove them from the mini-muffin tin and place on a serving tray. Spoon the pineapple salsa into the cups and serve.


Note: To make this recipe dairy free simply substitute melted coconut oil for the butter.
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Keywords: gluten free, pineapple, salsa, udi's gluten free, Vegetarian, what the hack