Brazilian Tropical Bliss – A Paleo Paradise Dessert

Allergens

Eggs, Coconut

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup arrowroot powder
• 6 large eggs, separated
• 1/2 teaspoon sea salt
• 1/2 cup granulated monk fruit sweetener
• 1/3 cup coconut oil, melted
• 1 teaspoon pure vanilla extract
• 2 ripe mangoes, peeled and diced
• 4 passion fruits, halved and pulp separated from seeds

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8 inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, shredded coconut, arrowroot powder, and sea salt.
3. In another bowl, beat egg yolks until pale and creamy. Add in monk fruit sweetener, melted coconut oil, and vanilla extract. Stir well to combine.
4. Gradually add the dry ingredients into the wet ingredients, mixing until a smooth batter forms.
5. In a separate bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the batter.
6. Pour the batter into the prepared cake pan and bake for 20 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
7. For the curd, in a saucepan over medium heat, combine diced mangoes and passion fruit pulp with 1/4 cup granulated monk fruit sweetener. Cook until the fruits soften and release their juices, then whisk in 2 tablespoons arrowroot powder. Continue cooking until the mixture thickens, stirring constantly to prevent burning. Remove from heat and let cool completely.
8. Once the cake has cooled, slice it into three equal layers. Spread mango passion fruit curd between each layer, then top with the final layer. Chill in the refrigerator for at least 30 minutes before serving.

Chef’s Insight

The combination of flavors in this recipe highlights the best of Brazilian tropical fruits, creating a delightful experience for your taste buds.

Notes

For a more vibrant color, use yellow mangoes and dark purple passion fruits.