Heavenly Thai Mango Coconut Truffles
This keto dessert recipe features tropical flavors of mango and coconut in truffle form, making it a perfect low-carb option for those craving Thai cuisine.
Allergens
None
Ingredients
- 1. Fresh Mango Puree (650 g) 2. Unsweetened Coconut Flakes (2 cups) 3. Coconut Oil (4 tbsp) 4. Almond Flour (1 cup) 5. Vanilla Extract (1 tsp) 6. Lime Zest (1 lime) 7. Sea Salt (1/4 tsp) 8. Fresh Basil Leaves (for garnish) 9. Mint Leaves (for garnish)
Instructions
- In a large bowl, combine mango puree, coconut flakes, coconut oil, almond flour, vanilla extract, lime zest, and sea salt. Gently mix until well incorporated. Cover and chill for at least 2 hours or until the mixture is firm enough to handle.
- Using a small ice cream scoop or your hands, shape the mixture into 1 inch round truffles. Place them on a parchment lined tray. Refrigerate for 30 minutes to set.
- Serve chilled, garnished with fresh basil and mint leaves. Enjoy the cinematic sweetness of these tropical delights.
Chef’s Insight
Using ripe mangoes and fresh coconut flakes bring out the true essence of Thai flavors in this keto dessert.
Notes
Allow the truffles to soften slightly at room temperature before serving for optimal texture.