Orange Coconut Cremes
Servings
4people
Servings
4people
Ingredients
  • 1cup freshly squeezed orange juice
  • 1/2cup coconut flour
  • 1/4cup desiccated coconut
  • 1/3cup finely grated orange zest
  • 1/2tsp vanilla extract
  • 1tbsp coconut sugar
  • 1/3cup coconut cream
Instructions
  1. 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.
  2. Combine orange juice, coconut flour, desiccated coconut and half of the orange rind and mix well to form the base.
  3. 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.
  4. Place into the fridge.
  5. 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.
  6. Gently remove base from mould and spoon or pipe frosting on top. Garnish with any extra zest you have and enjoy immediately.
Recipe Notes

Recipe makes 4 at 170 calories per serve

Print Recipe
Orange Coconut Cremes
Orange Coconut Creme
Course Desserts
Servings
people
Ingredients
  • 1 cup freshly squeezed orange juice
  • 1/2 cup coconut flour
  • 1/4 cup desiccated coconut
  • 1/3 cup finely grated orange zest
  • 1/2 tsp vanilla extract
  • 1 tbsp coconut sugar
  • 1/3 cup coconut cream
Course Desserts
Servings
people
Ingredients
  • 1 cup freshly squeezed orange juice
  • 1/2 cup coconut flour
  • 1/4 cup desiccated coconut
  • 1/3 cup finely grated orange zest
  • 1/2 tsp vanilla extract
  • 1 tbsp coconut sugar
  • 1/3 cup coconut cream
Orange Coconut Creme
Instructions
  1. 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.
  2. Combine orange juice, coconut flour, desiccated coconut and half of the orange rind and mix well to form the base.
  3. 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.
  4. Place into the fridge.
  5. 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.
  6. Gently remove base from mould and spoon or pipe frosting on top. Garnish with any extra zest you have and enjoy immediately.
Recipe Notes

Recipe makes 4 at 170 calories per serve