When using the coconut cream, use the thick layer of cream that settles at the top of the tin (don’t shake tin or this will make the cream too runny). Place this thick coconut cream in the freezer to chill for a few minutes.
Combine orange juice, coconut flour, desiccated coconut and half of the orange rind and mix well to form the base.
Press base mixture into a silicone muffin tray hole (or in regular muffin tray lined with a strip of baking paper for easy removal). Use one hole per serve.
Place into the fridge.
Remove coconut cream from the freezer. Whisk in vanilla, coconut sugar and remaining orange rind until sugar has dissolved. If mixture isn’t thick enough then return to the freezer for a little longer.
Gently remove base from mould and spoon or pipe frosting on top. Garnish with any extra zest you have and enjoy immediately.
When using the coconut cream, use the thick layer of cream that settles at the top of the tin (don’t shake tin or this will make the cream too runny). Place this thick coconut cream in the freezer to chill for a few minutes.
Combine orange juice, coconut flour, desiccated coconut and half of the orange rind and mix well to form the base.
Press base mixture into a silicone muffin tray hole (or in regular muffin tray lined with a strip of baking paper for easy removal). Use one hole per serve.
Place into the fridge.
Remove coconut cream from the freezer. Whisk in vanilla, coconut sugar and remaining orange rind until sugar has dissolved. If mixture isn’t thick enough then return to the freezer for a little longer.
Gently remove base from mould and spoon or pipe frosting on top. Garnish with any extra zest you have and enjoy immediately.