Ingredients
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For the coconut macaroons:
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1 cup unsweetened shredded coconut (make sure it's fresh)
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1/2 cup rolled oats
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1/2 cup gluten-free oat flour
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1 tablespoon + 2 teaspoons baking soda
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Pinch of sea salt
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1/4 cup maple syrup
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1/4 cup coconut nectar
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1/2 teaspoon vanilla extract
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For the mango sorbetto:
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1 ripe mango, peeled and chopped
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1/2 banana, peeled and sliced
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1 cup frozen pineapple chunks
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Juice of half a lime
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1/2 cup unsweetened almond milk
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1 scoop vegan protein powder (optional)
Directions
Subtitle: Raw, Vegan, Gluten-free, Oil-free, High-fiber, Seasonal, Kid-friendly, Budget-friendly
Description: This tropical delight will transport you to sunny beaches without leaving your kitchen! Made with simple, wholesome ingredients, this refreshing bowl is perfect for any occasion.
Ingredients:
For the coconut macaroons:
1 cup unsweetened shredded coconut (make sure it’s fresh)
1/2 cup rolled oats
1/2 cup gluten-free oat flour
1 tablespoon + 2 teaspoons baking soda
Pinch of sea salt
1/4 cup maple syrup
1/4 cup coconut nectar
1/2 teaspoon vanilla extract
For the mango sorbetto:
1 ripe mango, peeled and chopped
1/2 banana, peeled and sliced
1 cup frozen pineapple chunks
Juice of half a lime
1/2 cup unsweetened almond milk
1 scoop vegan protein powder (optional)
Instructions:
Coconut Macaroons:
1. Preheat your oven to 350°F (177°C). Line a small baking sheet with parchment paper.
2. In a large mixing bowl, combine all the ingredients for the macaroons and mix until well combined.
3. Using a spoon, form 12 balls about 1 inch in diameter. Place them on the prepared baking sheet.
4. Bake for 10 minutes, or until lightly golden brown. Allow to cool completely before handling.
Mango Sorbetto:
1. Place all the ingredients in a high-powered blender and puree until smooth.
2. Pour into popsicle molds or a freezer-safe container.
3. Freeze for at least 4 hours or until solidified.
Assembly:
To assemble each serving, place one coconut macaroon in the bottom of a bowl. Top with a generous scoop of mango sorbetto. Garnish with additional sliced mangos, pineapples, and mint leaves if desired. Serve immediately.
Note: For a thicker consistency, simply freeze the mango mixture longer before scooping.
Difficulty: Easy
Serving Size: 1 serving (macaroon, mango sorbetto, and fruit garnish)
Calories per serving: 200 calories
Total Fat: 15 grams
Saturated Fat: 12 grams
Cholesterol: 0 milligrams
Sodium: 10 milligrams
Total Carbohydrate: 35 grams
Dietary Fiber: 10 grams
sugars: 10 grams
Protein: 5 grams
Total Time: Prep time 10 min / Cook time 10 min / Chill time 4+ hours
Steps
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1
Done
|
Preheat your oven to 350°F (177°C). Line a small baking sheet with parchment paper. |
|
2
Done
|
In a large mixing bowl, combine all the ingredients for the macaroons and mix until well combined. |
|
3
Done
|
Using a spoon, form 12 balls about 1 inch in diameter. Place them on the prepared baking sheet. |
|
4
Done
|
Bake for 10 minutes, or until lightly golden brown. Allow to cool completely before handling. Mango Sorbetto: |
|
5
Done
|
Place all the ingredients in a high-powered blender and puree until smooth. |
|
6
Done
|
Pour into popsicle molds or a freezer-safe container. |
|
7
Done
|
Freeze for at least 4 hours or until solidified. Assembly: To assemble each serving, place one coconut macaroon in the bottom of a bowl. Top with a generous scoop of mango sorbetto. Garnish with additional sliced mangos, pineapples, and mint leaves if desired. Serve immediately. Note: For a thicker consistency, simply freeze the mango mixture longer before scooping. Difficulty: Easy Serving Size: 1 serving (macaroon, mango sorbetto, and fruit garnish) Calories per serving: 200 calories Total Time: Prep time 10 min / Cook time 10 min / Chill time 4+ hours |
