Mango Creamed Coconut Creme Caramel

This recipe came together as a total fluke.  I was experimenting with making coconut based ice cream and made this by mistake.  But it was a real hit! The recipe is really easy and takes under ten minutes of prep time! Yay for quick and healthy desserts.

Picking the name for this took a little while and my first inclination was to name it coconut creme caramel.  It has a burt toffee flavour as a result of the coconut sugar. Has a definite, distinct coconut flavour but also tastes a bit like creme caramel to me.  The mango flavour is subtle and thanks to the agar agar it has a jello like texture. A really unique dessert that we'll be enjoying for years to come. I took this camping with me the first time I made it and it was a definite favourite.  I made it again for my mom's birthday and it was really well received again.  It's so cool to me when people love healthy real food.  If I have a serving of this there is not an ounce of guilt associated with eating this.  It is real food and my body can take all of the unique and healthy ingredients, process them and make something useful out of them in my body.  That's the beauty of eating whole foods. You can eat without feeling bogged down, heavy and unwell.  Your body and your mouth can enjoy the food at the same time :)

I want to highlight the main ingredient in this recipe creamed coconut. I personally love coconut and I love that it loves me right back! Coconut is part of my daily diet. I use the cream in my morning drink - find the recipe here. I use the oil in my cooking and I snack on coconut chips whenever I feel like it.  It's quite fatty but that's ok because it it fat that is good for my body.  There have been numerous recent studies to study the effects of coconuts and the findings are promising.  There's been negative press on it as well but the results are unfounded and the tests conducted are limited.  I'll get into that on another day.  For now, I want to discuss why I love to include coconut products in my diet.  Here are my top three reasons:

• Coconut oil is high in fats called medium chain triglycerides, which are metabolized differently than most other fats. These special fats are converted into ketones by the liver and used immediately to boost brain health.  They have been studied and have supported and even reversed Alzheimer's disease in some patients. Check out this clip on a short interview with Dr Mary Newport.
• Can increase fat burning. One study found that 15-30 grams of MCTs per day increased 24 hour energy expenditure by 5%, totalling about 120 calories per day.
• Coconuts are anti-fungal and antibacterial. Coconut oil contains lauric acid which can kill harmful pathogens like bacteria, viruses and fungi. So it is good for gut health!

Hope you get to try the recipe below and integrate more coconut products into your diet.

Mango Creamed Coconut

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Mango Creamed Coconut Creme Caramel

Author: Lara

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

Mango creme caramel is a popular dessert with mango and coconut cream makes it perfect for the summers.

Ingredients

• 2 cans of full fat coconut cream
• 3 cups of mango puree (measure 3 cups of mangoes and puree in blender)
• 1 cup of coconut sugar
• 1 tbsp. of powdered agar agar

Instructions

1. Place coconut cream into a large sauce pan bring to a light simmer. Add coconut sugar and stir until the sugar has dissolved. Add in the agar agar and boil for one minute on medium high until the mixture thickens. Stir in the pureed mango. Place in the desired mold and refrigerate until the mixture solidifies. 

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