Coconut Mango Cups
Gluten, Grain, Dairy, Nut, Egg and Refined Sugar Free
Makes 4 jars
Coconut and mango are a tasty combination – in a cup for dessert, well that’s a whole other level!!
INGREDIENTS:
BASE:
- Β½ cup (25g) coconut flakes
- Β½ cup (70g) sunflower seeds or pepitas (**** see notes)
- 1 tablespoon honey
- 1 tablespoon coconut oil
- 1 teaspoon vanilla
- pinch of salt
COCONUT LAYER: - 370ml coconut milk (or cream)*
- 1Β½ tablespoons gelatin
- 1 tablespoon honey
- 1 teaspoon vanilla
MANGO LAYER: - 1 x mango (roughly chop flesh only)
- 125ml water
- 1-2 tablespoons of maple syrup (optional)*** see notes
- 1Β½ tablespoons gelatin
METHOD:
BASE:
- Mill coconut flakes and sunflower seeds in a blender until fine.
- Add in remaining ingredients and pulse until well combined.
- Divide mixture into equal amounts into small jars**(see notes).
- Press into the bottom of the jars and place into the fridge to set.
COCONUT LAYER: - Place all ingredients into a small saucepan, sprinkling the gelatin on top.
- Allow the gelatin to bloom for a few minutes.
- On low-medium heat, stir until the gelatin has dissolved.
- Pour coconut mixture equally on top of the base mixture in the jars.
- Put into the fridge to set.
MANGO LAYER: - Place mango and water into a blender, and blend until smooth.
- Pour mango and remaining ingredients into a small saucepan, sprinkling gelatin on top.
- Allow to sit for a few minutes to bloom.
- On low-medium heat, stir until the gelatin has dissolved.
- Pour mango mixture equally on top of coconut mixture in the jars.
- Put into the fridge to set for at least 2 hours.
NOTES:
* Coconut cream or milk will work, make sure the one you get doesn’t contain any additives or preservatives.
** Jars that are about 200-250ml in size work well.
*** Maple syrup is for taste only, if your mango and sweet I find it isn’t necessary to add.
**** If you are able to tolerate nuts, the sunflower seeds can be substituted for almonds or cashews.