免焗芒果青檸椰子芝士蛋糕 | natnat

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5-9-2022

NatNat食譜 ・ Written by Alice Ma

芒果青檸椰子芝士蛋糕

份量

  • 6人

材料

餅底:

奶油餡料:

芒果青檸配料:

  • 1杯新鮮或冷凍芒果塊
  • ½個青檸汁
  • 剩餘 1/3 罐 Nature’s Charm 濃縮椰奶
  • 薄荷葉(裝飾)

步驟

  1. 首先做餅底。將椰子乾和椰子粉混合在一個碗中。將椰子油和糖漿輕輕融化,然後與雲呢嗱精油一起倒入乾的配料中,攪拌混合。
  2. 把已混合好的材料分為6個鬆餅模大小的份量(用矽膠製的鬆餅模更好),並填滿每個鬆餅模的 1/4 ,再放在冰箱裡。
  3. 現在製作奶油餡。只需將所有奶油餡料的成分放入大功率攪拌器中,攪拌至光滑和奶油狀。
  4. 倒在剛剛已填滿的鬆餅模內,在上面留一點空間放芒果層。冷凍至少4小時。
  5. 將芒果、青檸汁和椰子奶油或油(已融化的)放入攪拌機中,攪拌至光滑。然後,放入鬆餅模剩餘空間裡,放入盒子,再放入冰箱至少 1 小時。
  6. 當你準備好上菜時,只需從盒子裡拿出一個,在上面放一枝薄荷葉,靜置 5-10 分鐘,讓它稍微解凍,便可以享用!

 

Mango, Lime & Coconut Cheesecakes

Serves

  • 6 serving

Ingredients

For the base

For the cream filling 

For the mango lime topping 

  • 1 cup fresh or frozen mango chunks
  • Juice of ½ lime
  • Remaining 1/3 can Nature’s Charm evaporated coconut milk
  • Mint leaves, to decorate

Instructions

  1. 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.
  2. Press the mixture between 6 muffin tins (silicone work best!) to fill up to ¼ of each. Leave in the fridge.
  3. Now make the cream filling, simply place all of the ingredients in a high-power blender and whizz up until smooth and creamy.
  4. Pour between the muffin molds, leaving a little space on top for the mango layer. Freeze for at least 4 hours.
  5. 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.
  6. 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!
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