TROPICAL DESSERT MANGO, COCONUT, PASSION FRUIT
If you’ve been following me for a while, you know that I collaborate with a fantastic company that has LOTS of VEGAN PRODUCTS -> BIOSALUTE, this time they gave me a whipping cream entirely made from coconut -> THIS ONE. You need to put it in the fridge to let it cool before you can whip it. If you want a super stable cream then this is perfect for you, I even added a little lime juice to soften it because it is very thick.
Since it is coconut based, I decided to create a slightly exotic dessert with mango and passion fruit, but something quick and easy.
Some time ago I bought some fantastic glasses, for a project that I have not yet had the opportunity to carry out, this was the right opportunity to use them for the first time.
I love sweets in glasses and you?
INGREDIENTS: For 3 glasses (depends on the size).
- 29 g vegan butter;
- 23,5 g sugar;
- 29 g almond meal;
- 235 g rice flour;
- 0,3 g baking;
- 0,3 g salt.
- 17 g coconut rape;
- 1 passion fruit;
- 2 lemon juice.
- 1 can of coconut cream (cold) (brand Nature’s Charm) THIS ONE;
- 2 tsp lime test (about 1 lime);
- Juice from 1 lime.
- 1/2 diced mango;
- 1 passion fruit pulp;
- Lime zest.
1 – To make the crumble in the bowl of a planetary mixer with the K beater, mix vegan butter and sugar for a few minutes, add the powders and mix a few seconds without forming a dough. Sprinkle the crumble on a baking sheet with paper or silicone mat, and cook at 165 °C static for 15 min. Let it cool and then blend coarsely.
2 – In a bowl combine the rapé coconut, the pulp of 1 passion fruit and 2 teaspoons of lemon juice, mix, sprinkle on a baking sheet with parchment paper and toast in the oven at 165 °C for about 15 minutes. Stir occasionally to toast the coconut evenly.
3 – In a bowl pour the coconut cream (it must be cold from the fridge), add the juice and lime zest, combine with a spatula and then mix with a whisk to whip a little, it must remain a little creamy not super whipped. Transfer to a pastry bag.
4 – Fill the glasses, pour 2/3 teaspoons of crumble on the bottom, make a layer of cream, add 2 teaspoons of toasted coconut, make another layer of cream, add the diced mango, passion fruit pulp and zest lemon.