Well I had been thinking of making this recipe for quite sometime now but somehow didn't get a chance. So when I got the condensed milk to make the mango ice-cream, I didn't wait anymore to try the coconut macrons cups. I made two fillings for these - mango ice cream with dark chocolate topping and key lime cream. But there are just so many ways to fill these tiny cups with your imagination. There are times when you have guests coming over for lunch or dinner and you want to make something quick but deliciously attractive for desserts without spending too much time in kitchen. Well this is something you can try, making ahead the cups the previous day and keep fillings ready! I am sure your guests will be very delighted .
Ingredients:
1 cup desiccated coconut (unsweetened)
3/4 cup condensed milk (sweetened)
1 tablespoon flour
coconut oil - 1 tablespoon
Key Lime Filling :
1 tablespoon condensed milk (sweetened)
2 tablespoons cream cheeses
2 tablespoons fresh milk cream
few blueberries
zest from 1 large lemon
Mango coconut ice cream with dark chocolate topping filling :
2 tablespoons mango ice-cream
1 tablespoon melted dark chocolate
Recipe:
Mix together coconut, condensed milk and flour in a bowl. Take a muffin tray and grease the cups with coconut oil lightly. Take a spoonful of coconut mixture and put in center of the cup, using a spoon (I used one like a ice cream scoop) big enough to cover the cup from insider , spread the mixture evenly forming the shape of a bowl. Make sure the width is even. Do the same for making all cups. Bake in preheated oven for 12-14 minutes. Remove and let cool for 5 minutes. Using a spoon remove the cup gently from tray. You can store them in refrigerator for up to 5 days.
Key lime filling:
Mix the condensed milk, cream and cream cheese together to a smooth and glossy consistency. Add the lemon zest and mix again. Pour a spoonful of the mixture in the coconut tart and place a blueberry on top. Refrigerate for few hours before serving.
For Mango coconut ice cream with dark chocolate topping filling, just take a scoop of ice cream in each cup and pour the melted chocolate over it.
Ingredients:
1 cup desiccated coconut (unsweetened)
3/4 cup condensed milk (sweetened)
1 tablespoon flour
coconut oil - 1 tablespoon
Key Lime Filling :
1 tablespoon condensed milk (sweetened)
2 tablespoons cream cheeses
2 tablespoons fresh milk cream
few blueberries
zest from 1 large lemon
Mango coconut ice cream with dark chocolate topping filling :
2 tablespoons mango ice-cream
1 tablespoon melted dark chocolate
Recipe:
Mix together coconut, condensed milk and flour in a bowl. Take a muffin tray and grease the cups with coconut oil lightly. Take a spoonful of coconut mixture and put in center of the cup, using a spoon (I used one like a ice cream scoop) big enough to cover the cup from insider , spread the mixture evenly forming the shape of a bowl. Make sure the width is even. Do the same for making all cups. Bake in preheated oven for 12-14 minutes. Remove and let cool for 5 minutes. Using a spoon remove the cup gently from tray. You can store them in refrigerator for up to 5 days.
Key lime filling:
Mix the condensed milk, cream and cream cheese together to a smooth and glossy consistency. Add the lemon zest and mix again. Pour a spoonful of the mixture in the coconut tart and place a blueberry on top. Refrigerate for few hours before serving.
For Mango coconut ice cream with dark chocolate topping filling, just take a scoop of ice cream in each cup and pour the melted chocolate over it.
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