Coconut Cream Pots
I put these together for a Vegan Dessert but it's full of health benefits and flavour for everyone. Coconuts are one of the best sources of lauric acid, which has both antibacterial and antiviral properties, giving us a helping hand fending off illness! It is also reported that the minerals it contains (manganese, magnesium and iron to name a few), helps blood pressure and circulation. Okay, it is a saturated fat, so all things in moderation, but this fat in coconuts is proven to contain MCT fatty acids (medium-chain triglycerides), which works towards increasing energy expenditure and helps to reduce LDLs (bad fats) and increase HDLs (good fats)...so not all bad!
The toasted, maple syrup oats and berries add some texture, flavour and further vitamins, so I would really declare this a Function Dessert.
Recipe & Instructions
- 1 tin of full fat Coconut Milk
- 4 handfuls of Jumbo Oats
- 1 tbsp Maple Syrup
- 1 tsp Coconut Oil
- 1/2 cup fresh Raspberries
- 1/2 cup of fresh Blueberries
Make sure the coconut milk tin is in the fridge over night, before you want to make the dessert. Mix the oats with the maple syrup and coconut oil. Bake on a baking sheet at 180C for 8-10 minutes, until golden and toasted - cool. Open the tin of coconut milk very carefully, without shaking, and remove the thick layer of coconut cream that should have formed on the top. Put this in a bowl and whisk with a hand whisk until thickened like double cream. Save the the coconut milk leftover in the tin, which now looks like cloudy water - you could add this to a smoothie or curry another time.
Divide the whipped coconut cream between 4 small glasses. Sprinkle the toasted oats over the top and then add the berries between them - serve immediately whilst the oats are still crunchy.
Calories Per serving 291