The 4th of July is almost here, and these raw no-bake coconut cupcakes are a festive, delicious choice. Moist, naturally sweet, and surprisingly decadent, they work beautifully for fireworks parties, backyard barbecues, or relaxed get-togethers with friends and family.
This no-bake version uses shredded coconut, almonds, and coconut water to build a tender, slightly chewy base. The frosting is a light, creamy coconut cream sweetened gently and finished with fresh berries. The result looks elegant but is simple to prepare—perfect for hosting without fuss.
Filming in New York City
We filmed the recipe video over three days in New York City. Our first location was Governor’s Island, where the Statue of Liberty and the Freedom Tower provided a dramatic backdrop—an excellent spot to watch 4th of July fireworks. We also shot in Times Square. I don’t often visit that area, but it was a joy to see people from around the world smiling, taking photos, and celebrating together.
We also filmed near Ground Zero and in front of a nearby fire station. Being there is always emotional; it brings back memories and a sense of gratitude. I once had lunch at the top of one of the towers when I was in middle school and dreamed of living in New York. That dream has come true, and the city continues to inspire me to find beauty after hardship, to practice compassion, and to embrace new beginnings.
For me, Independence Day is a reminder of freedom, compassion, diversity, and second chances. Share love this 4th of July—and every day.
Raw No-Bake Coconut Cupcakes
Jenné Claiborne
Ingredients
- Cupcake base
- ½ cup raw almonds
- 3 slices dried mango, finely chopped
- pinch sea salt
- 1 cup unsweetened shredded coconut, plus more for topping
- 8 Medjool dates, pitted
- 2 tbsp coconut water
- Icing
- 1 cup coconut cream
- 2 tsp agave or maple syrup
- Handful of fresh blueberries and strawberries for topping
Instructions
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In a food processor, blend the raw almonds, chopped dried mango, and a pinch of sea salt until the almonds form a fine meal.
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Add the shredded coconut, pitted dates, and coconut water.
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Pulse gently until combined. Be careful not to over-process—the mixture should be soft, moist, slightly sticky, and still have some coconut texture.
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Scoop the batter into a cupcake tin lined with paper cups, pressing firmly to form the base. Use about 1/3 cup of batter per cupcake.
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To make the icing, combine the coconut cream and agave syrup in a mixing bowl and whisk until smooth. For a lighter, fluffier icing, use a hand mixer.
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Frost each cupcake with about 3 tablespoons of icing.
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Top with fresh blueberries and sliced strawberries. Chill the cupcakes in the refrigerator for at least 1 hour to set the icing.
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Enjoy!
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