Description
Crisp coconut tuiles topped with rich chocolate coconut whipped cream and fresh strawberries create a light yet indulgent dessert.
Ingredients
- 1 1/4 cups (4 ounces) unsweetened shredded coconut
- 2 large egg whites
- 1/4 cup (40g) unrefined coconut sugar
- 2 pinches fine Himalayan salt
- 1 tablespoon plus 1/2 teaspoon (15g) coconut oil (melted)
- 2 tablespoons (42g) raw honey (or maple syrup)
- 1 (13.5 oz) can full-fat coconut milk (chilled overnight)
- 1/3 cup raw cacao powder
- 1 tablespoon raw honey (or maple syrup)
- 1/2 teaspoon ground coffee (optional)
- 1 teaspoon ground vanilla bean powder (or 2 teaspoons vanilla extract)
- 10 strawberries
Instructions
- Preheat the oven to 325°F and line a baking sheet with a silicone mat.
- In a large bowl, mix shredded coconut, egg whites, coconut sugar, salt, melted coconut oil, and honey until combined.
- Scoop about 1 tablespoon of mixture onto the baking mat, spacing 3 inches apart. Flatten each to about 1/8-inch thickness.
- Bake for 12 minutes, then cool completely before removing.
- Scoop the solid coconut cream from the chilled coconut milk into a bowl, discarding the liquid.
- Add cacao powder, honey, coffee (if using), and vanilla. Whip until smooth and fluffy.
- To serve, top each tuile with chocolate whipped cream and a fresh strawberry.
Notes
- Chill coconut milk overnight for best whipping results.
- Maple syrup can be used instead of honey for a slightly different flavor.
- Store tuiles in an airtight container to maintain crispness.
- Serve immediately after assembling for best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 12 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
