Festive coconut creamy choc delight

Coconut creamy choc delight

I get a buzz out of making my “concoctions” – you might call it free-flow recipes – I affectionately call them my concoctions!

I saw an image of a creamy festive parfait and couldn’t stop thinking about it, but it needed to be dairy-free. So this is what I did:

Ingredients:

4 small frozen bananas (peel and chop before freezing)
1 tub natural Coyo (a yoghurt alternative made from coconut milk)
270ml tin of coconut cream
1 mango, peeled and sliced
1 egg
80g Pistachio nuts, roughly chopped
dried cranberries (alternatively you could use seedless grapes, which would look and taste amazing in this recipe)

chocolate ganache*
1/2 cup maple syrup
1/4 cup coconut oil, melted (by putting your jar of coconut oil in to warm water and allowing the oil to melt)
1/2 cup raw cacao powder
Generous pinch of sea salt

Method:

Blend together the bananas, Coyo, coconut cream, mango and egg until well combined and smooth.

Stir through pistachios and cranberries (or grapes).

Pour in to a small loaf tin, lined with baking paper and freeze overnight.

To make the ganache:
Blend maple syrup and coconut oil until well combined.

Add cacao powder and sea salt and blend again until smooth.

When the “ice cream” recipe is totally frozen, pour the chocolate ganache over your festive treat. You can either put the dish back in the freezer to serve frozen, or serve it as is, with the chocolate dripping!

Next time I’ll experiment with toppings – maybe shredded coconut, cacao nibs or finely chopped pistachio!

* The chocolate ganache recipe came from Emily Ehlers.

Food styling & photography by A&A:  Anita Fredericks and Anjali de Silva

 

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One Response to “Festive coconut creamy choc delight”

  1. M December 8, 2013 at 1:22 pm #731

    This concoction looks AMAZING and delicious!! I might have to give try and make it…

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