I don’t know about you, but I always need a little sweet something ready to go for those moments when you MUST have a sweet hit.
This is the MamaBake White Chocolate equivalent!
If you’ve never tried creamed coconut you simply must! Creamed Coconut is pure, coconut flesh that in concentrated form.
How does it differ to tinned or canned coconut cream?
“Commercial coconut milks and creams are generally sold in cans or tetra packs. The main ingredient in these products is water. If the fat content is 17%, it is called “coconut milk.” If the fat content is 24%, it is called “coconut cream” (though some canned “cream” can be as low as 8% fat and full of added gum thickeners). Most of what you are purchasing is just water. Creamed Coconut, on the other hand, is pure coconut and contains no water” . *quote from here*
The basic creamed coconut, coconut oil and maple syrup and salt forms the white chocolate mix. To this, you can add whatever ‘fillings’ you like! Get creative!
1 cup fresh or frozen raspberries
1/4 cup maple syrup
1/4 cup shredded coconut
1/4 cup crushed cashews
3/4 cup Creamed Coconut
1/4 to 1/2 cup coconut oil
1 tablespoon cacao nibs or choc chips to sprinkle on top.
Plunk the raspberries in a small saucepan and add the maple syrup.
Mash a little and stir, until the raspberries have softened.
Simmer gently for a minute or so.
Remove from heat and add the creamed coconut (you may have to melt this first as it solidifies at cool room temperature) and 1/4 cup coconut oil.
If the mix looks oily enough (the oil content will help it ‘cook’ in the freezer) then move on to the next step. If you feel it needs a little more liquid, then add a little more coconut oil.
Stir well. It’s not the most attractive of mixes but once it turns white in the freezer, this will all be a distant memory!
Add the cashews and shredded coconut and mix.
Pour into a lined mini muffin tray, or, as I did, a silicone tray (the most effective way of freezer cooking – makes for easy removal!). I got 16 mini roughs out of this mix.
Sprinkle with the cacao and salt.
Carefully keeping the tray flat, place in the freezer for around 30 minutes to set.
Gently remove from the molds and transfer to a container. Let the little beauties sit out for around 10 minutes before you eat them. They’ll soften to just the right consistency.
These need to be stored in the freezer and will last for aaaaaaaaaages. I love the sweet, but chocolatey taste of the creamed coconut. Trust me. Once you try this stuff, you’ll never buy a tin of coconut cream or milk again!