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Choose ripe, sweet mangoes for the best flavor infusion in the milk.
If you prefer a thinner milk, you can add additional water to the blender before straining.
Saffron adds a luxurious aroma and a hint of earthiness to the milk, complementing the tropical flavors.
Ensure the coconut oil is solid when mixing with sugar
to achieve the right texture for the cookies. The cookies will continue to firm up as they cool, so do not overbake them if you prefer a softer texture.
If you prefer a thinner milk, you can add additional water to the blender before straining.
Saffron adds a luxurious aroma and a hint of earthiness to the milk, complementing the tropical flavors.
Ensure the coconut oil is solid when mixing with sugar
to achieve the right texture for the cookies. The cookies will continue to firm up as they cool, so do not overbake them if you prefer a softer texture.
Ingredients
For Mango Infused Coconut Milk:
- 4 cups coconut milk
- 1 ripe mango peeled and chopped
- 1 tablespoon raw honey or maple syrup optional
- A few strands of saffron optional for color and a touch of luxury
- A pinch of ground cardamom
For Coconut Lime Cookies:
- 2 cups fine whole wheat flour or oat flour
- 1/2 cup desiccated coconut
- 1/2 cup coconut oil solid at room temperature
- 1/2 cup raw cane sugar or coconut sugar
- Zest of 2 limes
- 2 tablespoons lime juice
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
For Coconut Lime Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix in lime zest, lime juice, and vanilla extract until well combined.
- In another bowl, whisk together the flour, desiccated coconut, and a pinch of salt.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Roll tablespoon-sized portions of the dough into balls and place them on the prepared baking sheet.
- Flatten each ball slightly with the back of a fork to form cookie shapes.
- Bake for 10-12 minutes, or until the edges are golden.
- Remove from the oven and let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
For the Mango Coconut Milk:
- Begin by chilling two cups of coconut milk. Once chilled, pour one cup into the serving glasses to create the first white layer. Place the glasses back in the refrigerator to keep them chilled.
- Blend the second cup of coconut milk with the pureed mango and optional honey or maple syrup until smooth to create the mango layer.
- Carefully spoon the mango coconut mixture over the chilled white coconut milk in the glasses, creating two distinct layers. Garnish with a sprinkle of desiccated coconut between the layers if desired.
- Return the glasses to the refrigerator to set the layers while you make the cookies.
Tried this recipe?Let us know how it was!
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06/10/2024 10:45 am GMT
