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Mango Mousse

Mango Mousse

Ingredients

  • 1 mango
  • 6 ounces evaporated milk
  • 7 ounces condensed milk
  • Juice of 1/2 lime
  • 1/2 pint strawberries
  • 1 1/2 tablespoons coconut flakes, toasted lightly

Directions

  1. Peel and cut the mangos to obtain as much flesh as possible. In a blender (not in food processor) blend mangos, evaporated milk, condensed milk, and lime juice for 2 minutes until very smooth. Pour into serving glasses and chill for at least 2 hours.
  2. Slice strawberries and place on top of the mango cream. Top with lightly toasted coconut flakes.

Note

  • Reprinted with permission from Rosa Mexicano
  • Photo credit: Rosa Mexicano

Neapolitan Valentine Parfait

Neapolitan Valentine Parfait

Ingredients

  • 2 cups coconut meat
  • 1/4 cup and 1 1/3 cups maple syrup, separated
  • 1 3/4 teaspoons vanilla extract
  • 2 tablespoons lime juice
  • 1/2 cup and 3 1/2 tablespoons coconut oil, separated
  • 3/8 teaspoon sea salt
  • 1 cup fresh raspberries, plus more for garnish
  • 1/2 cup and 1 1/2 tablespoons cacao powder, separated
  • Fresh mint, for garnish
  • Dark chocolate shavings, for garnish

Directions

  1. Place coconut meat, 1/4 cup maple syrup, 1 1/2 teaspoons vanilla extract, lime juice, 2 tablespoons coconut oil, and 1/4 teaspoon sea salt in a blender and puree. Place half the vanilla cream in a bowl in the refrigerator and return half to the blender.
  2. Place 1 1/3 cup maple syrup, cacao powder, 1/4 teaspoon vanilla, 1/8 teaspoon salt, and 1/2 cup plus 1 1/2 tablespoons coconut oil in the blender and puree.
  3. Layer vanilla cream, raspberry cream, and chocolate cream in two parfait cups. Garnish with raspberries, mint, and dark chocolate shavings.

Note

  • Adapted with permission from Raw & Juicy in Seaside, Florida
  • Photo credit: Alissa Aryn Photography

Coconut Cream Eton Mess

Coconut Cream Eton Mess

Ingredients

  • 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup honey
  • 3 10-ounce cans coconut milk, refrigerated over night
  • 1/3 cup coconut manna (aka coconut butter)
  • 1/4 cup coconut oil, melted then cooled
  • 1 teaspoon vanilla
  • 1 pint strawberries, hulled and halved
  • 1 lemon, juiced
  • 1 cup pomegranate seeds

Directions

  1. Make the honey meringue: Preheat oven to 250 degrees. Place egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Whisk the whites on medium speed to form medium peaks. Meanwhile, heat 2/3 cup of honey in a small saucepan set over a low heat until it reaches a temperature of 250 degrees. Once at temperature, slowly add honey in a steady stream to the egg whites. Increase the speed to high and whisk until the bowl is cool to the touch and the whites hold stiff, glossy peaks.
  2. Line two large baking trays with parchment paper. Divide the mixture between each tray, then use the back of a spoon to shape and swirl it across the trays, leaving a 2-inch gap around the edges. Bake in the oven for 1 hour 10 minutes, or until crisp on the outside and a little soft and sticky inside. Once cooked, leave the meringues to cool.
  3. Make the coconut cream: Chill a mixing bowl and beaters in the freezer for at least 20 minutes. Using a spoon, skim the top layer of coconut cream from inside the can (about 2 cups of cream total from both), and place it in the chilled mixing bowl with coconut manna, coconut oil, 1/4 cup honey and vanilla. Beat on low speed until small bubbles form, about 30 seconds. Increase the speed to high and continue beating until the cream thickens and light peaks form, about two minutes. Serve immediately or cover and refrigerate for up to four hours.
  4. Combine strawberries, lemon, and remaining 1 tablespoon honey. Let them sit together for at least an hour, letting the strawberries macerate and release their juices.
  5. To serve, place one disc of meringue on a serving plate, load up with coconut cream and strawberries, pomegranate seeds, and drizzle with honey. Add other disc of meringue, and the remaining coconut whipped cream, strawberries, and another drizzle of honey.

Note

Frozen Yogurt-Dipped Mango Pops

Frozen Yogurt-Dipped Mango Pops

Ingredients

  • 1 large ripe mango
  • 1/2 cup nonfat plain Greek yogurt
  • 1 tablespoon honey
  • Toppings: mini chocolate chips, salted cashews, sprinkles, toasted coconut

Directions

  1. With a sharp knife, slice and remove sides of the mango, avoiding large seed in the middle. Cut parallel slices into the mango halves to cut into 6 cubes. Scoop the mango cubes out of the mango skin using a spoon and skewer each mango cube onto a lollipop stick.
  2. Stir to combine the yogurt and honey in a bowl. Dip each mango into the yogurt until coated. Sprinkle desired toppings onto each mango cube and place on a baking sheet lined with wax paper. Transfer to the freezer until mangos are slightly frozen and yogurt has set, about 1 to 2 hours.

Note

Dark Chocolate Yogurt Panna Cotta and Raspberry Coulis

Dark Chocolate Yogurt Panna Cotta and Raspberry Coulis

Ingredients

  • 1/3 packet gelatin
  • 2 tablespoons plus 3/4 teaspoon water
  • 1 cup milk
  • 5 ounces low-fat Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons plus 3/4 teaspoon sugar
  • 1 tablespoon shaved dark chocolate
  • Cooking spray or neutral oil
  • 3 ounces raspberries plus more for serving
  • 1/2 teaspoon lemon juice
  • Fresh mint, for garnish

Directions

  1. In a small bowl, stir together gelatin and 1 tablespoon cold water until completely dissolved. Set aside. In a medium mixing bowl whip together 1/3 cup milk and Greek yogurt.
  2. In a small, heavy pot, combine remaining 2/3 cup milk, vanilla, 1/4 cup of the sugar, and chocolate; heat over medium-low, stirring gently, until melted.
  3. Lightly coat two ramekins with cooking spray or oil. Slowly add the chocolate mix into the yogurt mix, whisking together. Add the gelatin mixture and mix well. Portion into prepared ramekins and refrigerate for 4 to 6 hours.
  4. Prepare the raspberry coulis: Combine raspberries, remaining 1 tablespoon plus 3/4 teaspoon water, remaining 1 tablespoon plus 3/4 teaspoon sugar, and lemon juice in a small pot over medium-high heat. Bring to a boil and then reduce to medium low until sauce starts to thicken, about 8 to 10 minutes. Remove from heat and let stand five minutes. Blend for 45 seconds and strain into a small bowl to remove seeds; refrigerate uncovered until panna cotta is ready.
  5. To serve, run a knife around each panna cotta and unmold onto a plate. Top with raspberry coulis and garnish with fresh berries and mint.

Note

  • Adapted with permission from Daniel Billheimer, executive chef at Monarch Rooftop Lounge in New York City
  • Photo credit: Monarch Rooftop Lounge