Chocolate,mango and coconut cups -blog birthday and magazine sneak peek!
Hi everyone! Hope you had a great weekend and enjoyed a little spring weather.
Today’s post is extra-special for me because a) it’s my blog’s birthday! (FF is one today!) and b) the spring issue of Flavour Fiesta magazine is almost done and I wanted to give everyone a little sneak peek into it.
I made these rich and creamy chocolate cups for the magazine which turned out to be amazing and just had to share them today for my blog’s birthday. Chocolate + dried coconut + coconut milk + mango = instant bliss! Read on for more…
Who doesn’t love mousse? It’s rich and dreamy, but I always feel “guilty” after having it. Do you? I try not to think about the calories and fat in it, but I can’t help it. So I wanted to create something that’s still rich and creamy, but has healthier ingredients than cream and sugar. I started thinking about healthy ingredients and coconut milk was one of the first things that popped up in my head. It’s true that coconut has a fair bit of saturated fats, but these fats are metabolized differently by our bodies than saturated fats from animal sources. So don’t worry too much about the fat content of coconut milk. I used to stay away from it before, but now that I’ve realized it’s not so bad (but in moderation, of course!), it’s opened up a whole new world of recipes for me.
These “mousse” cups have coconut milk for richness, dark chocolate for flavour and mango for natural sweetness. The inspiration for these flavours comes from Thailand where they serve mango with coconut sticky rice. I’ve had a many times at Thai restaurants and have always wondered what the combination of mango and coconut would taste like with chocolate. All I can say it that it tastes pretty darn good! And this recipe is so easy to make, you can’t go wrong. There’s no cooking at all. Just blend all the ingredients and then let it set in the freezer for an hour. Easy!
|Chocolate,mango and coconut cups||
- 1/2 can coconut milk
- 1 very ripe mango, diced
- 3 tbsp desiccated coconut
- 120 g chopped dark chocolate (approximately 3/4 cup)
- honey to taste
- Melt the chocolate in the microwave or a double boiler.
- Mix the melted chocolate, coconut milk, diced mango, desiccated coconut and honey in a blender until smooth.
- Pour the mixture into silicone baking cups. Place in the freezer to set (about 1 hour or so). To serve, remove the silicone baking cup, invert and place on a plate. Garnish with coconut.
- Note: Do not leave the mixture in the freezer for more than 2 hours.
So there’s about a week left till the spring magazine launches. It’s been rather hectic, so I apologize for not being able to do my usual blog hopping. I will definitely come by next week!
In the meanwhile, here’s a sneak peek into the spring magazine.
Apple, spinach and halloumi salad with lemon hummus sauce
Gluten-free coconut flour muffin with blueberries and dark chocolate
Strawberry almond milk smoothie with coconut cream
Enjoy your week!