Tropical Thai Brunch Sweet
Find the perfect Thai-inspired dessert for your next brunch, made with almond flour and coconut, topped with fresh mango and lime. A Paleo and gluten-free treat that will transport you to a tropical paradise.
Allergens
None
Ingredients
- 1 cup almond flour
- 2 tbsp honey
- 2 large eggs
- 1/4 tsp salt
- 1/2 cup shredded coconut
- 1 ripe mango, peeled and sliced
- 1 lime, zested and juiced
- 2 tbsp coconut oil
Instructions
- Preheat your oven to 350°F (180°C).
- In a large bowl, whisk together the almond flour, honey, eggs, and salt until well combined.
- Stir in the shredded coconut, reserving some for garnish.
- Grease a 9 inch round cake pan and line with parchment paper. Pour the batter into the pan and spread evenly.
- Bake for 20 25 minutes or until golden brown and set. Allow to cool completely.
- Once cooled, slice the cake into 6 equal portions. Place each portion on a serving plate.
- Arrange mango slices over the top of each cake slice. Drizzle with lime zest and juice.
- Garnish with remaining shredded coconut and serve.
Chef’s Insight
Use ripe, sweet mangoes for the best flavor.
Notes
This dessert is ideal for those following a Paleo or gluten-free diet.