It seems to have taken forever for proper spring/summer to arrive this year. Even last week I was wearing wool gloves on my early morning walk to the station! At last now we’ve suddenly experienced a few rays of proper sunshine and a glimmer of heat which will let my recipes turn distinctly sunnier in vibe (let’s not mention the deluge of rain that happened yesterday!)
As a member of Foodies100 I came across a blogger challenge to use the new Vita Coco coconut milk in a breakfast recipe for the TastesLikeNoUdder hashtag challenge. Obviously using a new dairy-free milk substitute is right up my street, so I jumped at the chance. Whilst we love Oatly, maybe there’s another milk alternative out there to add to our repertoire?
The challenge involved creating a breakfast recipe using this lovely thick and rich new coconut milk from Vita Coco. This is what they say themselves about their new product:
Vita Coco has always been nuts about coconuts, and this month there’s even more reason to celebrate, with the launch of the company’s dairy-free coconut milk alternative.
Vita Coco Coconut Milk Alternative has no added sugar and if free of both gluten and soy. It’s the perfect healthy choice for breakfast, making a perfect topping for cereals, or to replace milk in your morning cuppa.
Unlike other coconut milk alternatives which are made with a whole lot of water, Vita Coco Coconut Milk is made with 70% coconut, making sure it really does taste like no udder!
The milk certainly is rich, creamy and coconutty. Personally, I think it’s a mistake to try and hide coconut in a recipe, as I find it such a strong flavour that can overpower the other ingredients. So in making these muffins with accompanying smoothie, I’ve let the coconut flavour shine out; let the coconut rule I say! Coconut immediately made me think tropical, so we have some delicious tropical muffins flavoured with coconut milk and mango and banana. Imagine swinging in a hammock on a tropical beach in muffin form, that’s the basic vibe I was going for.
I’ve put in quantities for either fresh or dried mango – the fresh gives fruity nuggets like you would find in a blueberry muffin, but if you prefer a drier texture more like a chocolate chip muffin I’d suggest using dried mango.
Clearly with half a mango remaining and some more luscious coconut milk to use up, an accompanying tropical smoothie was the obvious choice. The coconut milk gives a wonderful velvety creamy texture and is enhanced with mango, banana and pineapple. Sunshine in a sip!
This recipe is an entry into the Dairy Free Style Your Breakfast challenge with Vita Coco and Foodies100. See more great breakfast ideas athttp://vitacoco.com/uk/
Tropical Breakfast Muffins
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
1 cup plain flour
1/3rds cup soft brown sugar
1 and 1/2 tsp baking powder
pinch of salt
1/4 cup dairy-free margarine, melted (or sunflower oil)
1 small banana, mashed
1/3 cup coconut milk
1/2 mango, in a small dice or 1/2 cup dried mango pieces
1 tbsp soft brown sugar fro sprinkling
2 tbsp coconut flakes to decorate [optional]
- Preheat the oven to 190 Degrees Centigrade/Gas Mark 5. Line a muffin pan
- In a bowl mix together the coconut milk, banana and melted dairy-free margarine. Set aside.
- Sift together the flour, baking powder and salt. Stir in the sugar.
- Make a well in the centre and pour in the wet ingredients. Mix until just combined (make sure you don’t over mix, it wants to look a little lumpy).
- Gently stir in the mango
- 2/3rds fill each muffin liner. Sprinkle a little sugar on the top of each and some faked coconut if desired.
- Bake for 20-25 minutes, until golden on top and a knife comes out clean.
- Cool on a wire rack.
- These are best eaten on the day they are made
Best served with this delicious smoothie!
(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
1 cup/240ml coconut milk
1 banana, chopped
3 slices of pineapple, cut into chunks
- Blitz until smooth