Take taco night to the next level by making these mini coconut whip tacos for dessert. They're bite sized, shareable, and easy to make. Gluten free and dairy free too!
Ingredients:
- 1 can coconut milk, refrigerated at least 24 hours 1-2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp lemon zest, optional
- 6-8 Real Coconut Original Tortillas
- 2-3 Tbsp melted coconut oil
- 4 tsp ground cinnamon
- 2 Tbsp coconut sugar
- Diced strawberries
Instructions:
- Preheat the oven to 375 degrees Fahrenheit.
- Scoop out the hard coconut cream at the top of the canned coconut milk and add to a large mixing bowl (reserve the liquid for another use). Add maple syrup, vanilla, and lemon zest if using, then beat with a hand mixer for a few minutes until light and fluffy. To make a chocolate version, just omit the lemon zest and beat in 1/2 cup melted allergy-friendly chocolate chips. Adjust flavors to taste, then cover and set aside in the fridge to chill.
- Using a 3" circle cutter, cut out circles from your tortillas. You should get about 3 out of each tortilla. Brush each side with a little melted coconut oil, then mix together cinnamon and coconut sugar and sprinkle over each side.
- Flip a standard or mini muffin tin upside down, and place the mini tortillas in between muffin cups to help hold their shape. Bake 6-8 minutes just until set. Set aside to cool completely.
- Pipe filling into each taco and top with diced strawberries. Optional to drizzle with chocolate ganache - just melt together some chocolate chips with a little of the leftover coconut water from the can and stir until combined.