Ingredients
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For the Coconut Cream Filling:
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1 can full-fat coconut milk (about 14 oz)
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1 cup unsweetened shredded coconut
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1/4 cup + 2 tbsp maple syrup
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1 tsp vanilla extract
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Pinch of sea salt
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For the Cashew Cream Topping:
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1/2 cup raw cashews
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1/4 cup unsweetened shredded coconut
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1/4 cup + 2 tbsp maple syrup
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1 tsp vanilla extract
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For the Mango Compote:
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1 very ripe mango, diced
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1 tbsp maple syrup
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Squeeze of fresh lime juice
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Pinch of sea salt
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Optional Garnish:
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Toasted coconut flakes
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Thai basil leaves
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Bee pollen
Directions
Sub_title: A Delicious Thai Inspired Dessert That’s Raw, Refreshing, And Perfect For Summer!
Description: This creamy, sweet, and tangy vegan dessert is packed with mangoes, coconut milk, and black rice – all wrapped up in a tasty cashew cream filling. It’s like having your own little bowl of happiness!
Ingredients:
For the Coconut Cream Filling:
* 1 can full-fat coconut milk (about 14 oz)
* 1 cup unsweetened shredded coconut
* 1/4 cup + 2 tbsp maple syrup
* 1 tsp vanilla extract
* Pinch of sea salt
For the Cashew Cream Topping:
* 1/2 cup raw cashews
* 1/4 cup unsweetened shredded coconut
* 1/4 cup + 2 tbsp maple syrup
* 1 tsp vanilla extract
For the Mango Compote:
* 1 very ripe mango, diced
* 1 tbsp maple syrup
* Squeeze of fresh lime juice
* Pinch of sea salt
Optional Garnish:
* Toasted coconut flakes
* Thai basil leaves
* Bee pollen
Instructions:
Step 1: Prepare the Coconut Cream Filling:
1. Open the can of coconut milk and scoop out the thick, solid portion into a medium mixing bowl. Reserve the liquid at the bottom for another use.
2. Add the remaining ingredients to the solids and mix well until completely smooth and creamy. Set aside.
Step 2: Make the Cashew Cream Topping:
1. Soak the cashews in hot water for about 15 minutes, or until softened.
2. Meanwhile, combine the remaining ingredients for the cashew cream topping in a high-speed blender and puree until smooth.
3. Once the cashews are soft, drain them and add them to the blended mixture. Blend again on low speed until fully incorporated.
Step 3: Assemble the Dessert Cups:
1. Divide the prepared coconut cream filling among six small ramekins or glasses.
2. Spoon about 2 tablespoons of the cashew cream topping over each serving of coconut cream filling.
3. Top each serving with 1 tablespoon of the mango compote.
Step 4: Serve and Enjoy!
Note: You may need to adjust the amount of maple syrup depending on how sweet you prefer your dessert. If using frozen mangos, thaw but do not heat before assembling.
Serves: 6
Difficulty: Medium
Estimated Nutrition per Serving (without optional garnish):
Calories: 260kcal
Total Fat: 23g
Saturated Fat: 14g
Cholesterol: 0mg
Sodium: 40mg
Total Carbohydrate: 21g
Dietary Fiber: 3g
Net Carbs: 21g
Protein: 7g
Steps
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1
Done
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Open the can of coconut milk and scoop out the thick, solid portion into a medium mixing bowl. Reserve the liquid at the bottom for another use. |
|
2
Done
|
Add the remaining ingredients to the solids and mix well until completely smooth and creamy. Set aside. Step 2: Make the Cashew Cream Topping: |
|
3
Done
|
Soak the cashews in hot water for about 15 minutes, or until softened. |
|
4
Done
|
Meanwhile, combine the remaining ingredients for the cashew cream topping in a high-speed blender and puree until smooth. |
|
5
Done
|
Once the cashews are soft, drain them and add them to the blended mixture. Blend again on low speed until fully incorporated. Step 3: Assemble the Dessert Cups: |
|
6
Done
|
Divide the prepared coconut cream filling among six small ramekins or glasses. |
|
7
Done
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Spoon about 2 tablespoons of the cashew cream topping over each serving of coconut cream filling. |
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8
Done
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Top each serving with 1 tablespoon of the mango compote. Step 4: Serve and Enjoy! Note: You may need to adjust the amount of maple syrup depending on how sweet you prefer your dessert. If using frozen mangos, thaw but do not heat before assembling. Serves: 6 |
