Strawberry Coconut Frozen Shortcake Cups (GF/V)
It is officially strawberry season in Ontario and we have to enjoy it while it lasts here. I picked some up the other day and I wanted to incorporate them into a dessert. I decided to make these frozen cups and they turned out really good. They are also gluten free and vegan friendly.
Bottom Layer - Crust
1 cup almond flour
1/2 cup of shredded unsweetened coconut
1/4 cup melted coconut oil
1/2 teaspoon of vanilla extract or ground vanilla
Sweetener of choice to taste, a few dates, maple syrup (a few tablespoons) , I used a 1/2 teaspoon of unrefined ground stevia.
Middle Layer - Coconut filling
1 package of creamed coconut, also called coconut butter (not coconut milk) 170 g
(I used Grace Creamed Coconut, it comes in a box)
1/2 cup of coconut oil
1/2 teaspoon of vanilla extract or ground vanilla powder
Sweetener of choice to taste - maple syrup, malt rice syrup, agave, I used stevia
1 cup of fresh strawberries, tops removed
2 tablespoons of coconut oil
2 tablespoons of coconut milk (you could probably use almond milk)
Those silicone mini muffin pans really come in handy for this type of recipe but if you don't have one you can always use a regular muffin tin and cut a strip of parchment paper and put in bottom of each cup for easier removal
Melt the creamed coconut and coconut oil for the middle layer in a pot on an extremely low temperature and add the other ingredients when it starts to melt. Keep an eye on it and stir occasionally.
Combine the bottom layer (crust) ingredients into a food processor and pulse until blended. Scoop into muffin pan and press down firmly. Then put it into the freezer to harden.
Combine the ingredients for the strawberry topping into a food processor and blend. Once the bottom layer has hardened a bit, add the middle layer and put it back into the freezer. Repeat with the strawberry topping and sprinkle some extra shredded coconut on top, then freeze.
Eat within a few hours of freezing or let thaw a few minutes before eating.