Is anyone sharing my obsession about coconut butter here? I just invested in a big jar of organic coconut butter and I have been using this magical stuff for so many of my recipes. It gave the my Rocky Road the right kind of creaminess and my Coconut Marble Balls its tropical flavor. I admit it tastes so good I secretly eat it from the jar sometimes. It’s not going to replace my severe peanut butter addiction but it gets pretty close.
Since you all loved my vegan magnum so much I have been wanting to make more ice cream popsicles and with this good use of my magnum silicone mould. So here I present to you my new coconut rainbow popsicles. Real easy to whip up and featuring flavors of mango, matcha and dragon fruit. For the topping I used my favorite raw Ombar chocolate.
- 1/2 cup creamed coconut (soft)
- ½ cup coconut milk
- 3 tbsp maple syrup
- ¼ tsp ground vanilla
Add for Colour & Flavor:
- yellow: 1/4 tsp turmeric + 1 tsp mango powder
- green: 1/2 tsp matcha powder
- pink: 1/4 tsp dragon fruit powder
- 2 Ombar chocolate’s coconut mylk
Mix the first 4 ingredients and divide into 3 bowls and add turmeric/mango + dragon fruit powder + matcha powder. Fill into the ice cream moulds and freeze, decorate with melted raw chocolate and freeze dried fruits and nuts. When using raw chocolate make sure you melt the chocolate ina n oven-prrof dish at only 40 degrees celsius so you preserve the antioxidants and minealrs of the the chocolate.