Thai Frozen Coconut Bliss

Allergens

Coconut (nut)

Ingredients

• 1. 1 cup full
• fat coconut milk (canned) 2. 1 cup unsweetened almond milk 3. 1/4 cup granulated erythritol or xylitol (for keto) 4. 1/4 cup fresh mango puree 5. 1 teaspoon pure vanilla extract 6. 1/2 teaspoon finely grated lime zest 7. 1/4 teaspoon salt 8. 3 tablespoons coconut flour 9. 1/2 cup unsweetened shredded coconut, toasted 10. Fresh mango slices and lime wedges, for garnish

Instructions

1. In a medium saucepan over medium heat, combine coconut milk, almond milk, erythritol or xylitol, and lime zest. Cook until the sweetener has fully dissolved, stirring occasionally to prevent scorching.
2. Remove the mixture from heat and whisk in the mango puree, vanilla extract, and salt. Let it cool for about 15 minutes.
3. In a small bowl, mix coconut flour with 1 tablespoon of water until it forms a smooth paste. Whisk this mixture into your cooled liquid to create a slightly thickened base. This step ensures that the dessert will hold its shape when frozen.
4. Pour the mixture into four individual molds or ramekins, cover with plastic wrap, and freeze for at least 4 hours or overnight until firm.
5. When ready to serve, briefly dip the bottom of each mold in hot water, then carefully invert onto dessert plates. Garnish with toasted shredded coconut, fresh mango slices, and a lime wedge.

Chef’s Insight

The key to a perfect texture for these frozen treats is ensuring that the coconut flour is fully incorporated into the mixture before freezing.

Notes

If using a blender for the mango puree, be sure to drain any excess liquid before adding it to the mixture.