Ingredients
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For the dream cups:
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2 ripe medium-sized mangoes, cubed
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1 cup unsweetened shredded coconut (use fresh if possible)
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1/2 cup unsweetened raw cacao powder
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1 tsp vanilla extract
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1/4 cup rolled oats (not instant)
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1 tbsp arrowroot powder
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1/4 tsp sea salt
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For the filling:
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1 can full fat coconut milk (about 14 oz), refrigerated overnight to thicken
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1 tbsp maple syrup
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1/4 cup unsweetened desiccated coconut (optional but highly recommended!)
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1 tbsp chopped fresh Thai basil leaves
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For the sauce:
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1/4 cup unsweetened coconut flakes, softened in water
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1/4 cup unsweetened melted coconut oil
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1/4 cup unsweetened condensed coconut milk (from a can)
Directions
Subtitle: A refreshing twist on traditional Thai dessert made with creamy mango, coconut milk, and sticky rice!
Ingredients:
For the dream cups:
2 ripe medium-sized mangoes, cubed
1 cup unsweetened shredded coconut (use fresh if possible)
1/2 cup unsweetened raw cacao powder
1 tsp vanilla extract
1/4 cup rolled oats (not instant)
1 tbsp arrowroot powder
1/4 tsp sea salt
For the filling:
1 can full fat coconut milk (about 14 oz), refrigerated overnight to thicken
1 tbsp maple syrup
1/4 cup unsweetened desiccated coconut (optional but highly recommended!)
1 tbsp chopped fresh Thai basil leaves
For the sauce:
1/4 cup unsweetened coconut flakes, softened in water
1/4 cup unsweetened melted coconut oil
1/4 cup unsweetened condensed coconut milk (from a can)
Instructions:
1. Prepare the dream cups: Preheat your dehydrator to 135°F (57°C). Line a large tray with parchment paper. In a food processor, process the oats until they resemble fine breadcrumbs. Add the rest of the ingredients for the dream cups and mix well. Transfer the mixture to the prepared tray and spread evenly. Dehydrate for about 4 hours or until crunchy. Let cool completely before removing from the tray. You should have approximately 10-12 individual cups.
2. Prepare the filling: Place all the ingredients in a blender and puree until smooth. Taste and adjust sweetness as desired. Set aside.
3. Prepare the sauce: Combine all the ingredients for the sauce in a small bowl and whisk well. Set aside.
4. Assembling the dessert: Scoop about 2 tablespoons of the cooled mango mixture into each of the prepared dream cups. Spoon some of the chilled coconut milk filling over the top. Drizzle with the vegan coconut amandipoles and serve immediately or store covered in the fridge for up to 3 days. Enjoy!
Difficulty: Easy
Serves: 10-12
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Note: For a thicker consistency, you can blend the filling again after scooping it out. The sauce will also thicken when chilled.
Steps
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1
Done
|
Prepare the dream cups: Preheat your dehydrator to 135°F (57°C). Line a large tray with parchment paper. In a food processor, process the oats until they resemble fine breadcrumbs. Add the rest of the ingredients for the dream cups and mix well. Transfer the mixture to the prepared tray and spread evenly. Dehydrate for about 4 hours or until crunchy. Let cool completely before removing from the tray. You should have approximately 10-12 individual cups. |
|
2
Done
|
Prepare the filling: Place all the ingredients in a blender and puree until smooth. Taste and adjust sweetness as desired. Set aside. |
|
3
Done
|
Prepare the sauce: Combine all the ingredients for the sauce in a small bowl and whisk well. Set aside. |
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4
Done
|
Assembling the dessert: Scoop about 2 tablespoons of the cooled mango mixture into each of the prepared dream cups. Spoon some of the chilled coconut milk filling over the top. Drizzle with the vegan coconut amandipoles and serve immediately or store covered in the fridge for up to 3 days. Enjoy! Difficulty: Easy Note: For a thicker consistency, you can blend the filling again after scooping it out. The sauce will also thicken when chilled. |
