You may know that I’m obsessed with all things coconut. Used for centuries in Southeast Asian cuisine, it’s only in more recent years that coconut has become a much-loved ingredient in the UK thanks to its fantastic health benefits and versatility. Also suitable for vegetarians and vegans, it makes a great addition to cooking, baking and smoothies for those wanting to avoid dairy.
So when I was approached by leading Oriental grocer, Wing Yip, to try their dairy-free, soy-free and gluten-free Evaporated Coconut Milk, this opportunity immediately grabbed my attention.
My interest in this cuisine has grown since James and I started checking out Chinese supermarkets and exploring all kinds of weird and wonderful exotic ingredients, so this product from Wing Yip has come at the right time. Since I’m on a roll with raw cheesecakes, I thought I’d stick to this theme and try a tropical version using the evaporated milk (sweetened with unrefined coconut sugar), which worked amazingly in these tasty treats!
For the base –
- 1 cup unsweetened desiccated coconut
- 1-2 tablespoons coconut flour (I used Sukrin)
- 2 tablespoons coconut oil (I used Lucy Bee)
- 2 tablespoons maple syrup (I used Meridian)
- ½ teaspoon vanilla extract
For the cream filling –
- 2/3 can Wing Yip evaporated coconut milk
- 1 frozen banana
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- Juice of 1 lime
For the mango lime topping –
- 1 cup fresh or frozen mango chunks
- Juice of 1/2 lime
- Remaining 1/3 can Wing Yip evaporated coconut milk
- Mint leaves, to decorate
- First make the base. Mix together the desiccated coconut and coconut flour in a bowl. Gently melt the coconut oil and chosen syrup, then pour into the dry ingredients along with the vanilla and stir to combine.
- Press the mixture between 6 muffin tins (silicone work best!) to fill up to ¼ of each. Leave in the fridge.
- Now make the cream filling, simply place all of the ingredients in a high-power blender and whizz up until smooth and creamy.
- Pour between the muffin molds, leaving a little space on top for the mango layer. Freeze for at least 4 hours.
- Place the mango, lime juice and coconut cream or oil (melted) in a blender and whizz up until smooth. Now divide between the muffin molds on top of the cream to reach the top. Return to the freezer for at least 1 hour.
- When you’re ready to serve, simply pop one out of the case, top with a sprig of mint and leave for about 5-10 minutes to thaw out a little. Now enjoy!
Keep any others in the freezer for up to 1 month.