Passion Orange Guava Paradise Minis

Preparation Time:     15 mins
Total Time:                     15 mins (plus 3 hrs of chilling)

Makes 4 Servings

Ingredients:

1 cup almond flour
½ cup toasted coconut flakes 
¼ cup melted coconut oil 
6 Tbsp coconut sugar, divided 
3 cups coconut cream, chilled and divided 
3 tsp gelatin powder, unflavored 
1 ½ cups Sun Tropics Passion Orange Guava 100% Juice

1 orange, thinly sliced

Directions:

  1. In a bowl, mix almond flour, coconut flakes, melted coconut oil, and 2 Tbsp coconut sugar until a most crumb forms. Press firmly into the bottoms of 4 round 4″ springform molds to create a compact crust. Refrigerate while preparing the filling.
  2. In another bowl, whisk 1 ½ cups coconut cream with 2 Tbsp coconut sugar until smooth and slightly thickened. Spoon evenly over the crust and smooth the tops. Refrigerate for 30 mins. or until set before adding the top layer.
  3. Pour ¼ cup of the Passion Orange Guava Juice into a small bowl. Sprinkle gelatin evenly over the surface, stir and let bloom for 5 minutes until thick and spongy.
  4. Warm the remaining juice with the remaining 2 Tbsp coconut sugar until just warm (do not boil). Whisk in the bloomed gelatin until fully dissolved and smooth. Let cool 8–10 mins., stirring occasionally, until slightly thickened but still pourable.
  5. Carefully spoon or slowly pour the POG layer over the chilled coconut layer. Refrigerate at least 3 hours, or until completely firm. Whip the remaining 1 ½ cups coconut cream until light and fluffy, pipe rosettes or a decorative ring around each mini, garnish with orange slices, and serve.

 

 

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