Food is one of the nicest things of life. It’s something which fuels my curiosity, it’s what makes my travels worth while and also one of the main topics when I talk. As a child I used to devour my mum’s cookbooks and food magazines. As a student I owned just as many books about literature as I owned books about food. Since the last few years Ottolenghi has become my hero. Not just because of the richness of flavours, colours and wonderful combinations of vegetables which he is a master of. No. A very important reason why his cookbooks are always on the kitchen cupboard when I cook, is that he uses the food and spices that I already own and love.
I think it is very important to find inspiration that is similar to your style. That is also why I love food blogs. It’s so much easier to find someone somewhere who loves the food you love. My favourite blogs are David Frenkiel and Luise Vindahl’s Green Kitchen Stories and Josephine Malene Kofod’s A Tasty Love Story.
I haven’t changed much to the original recipe. To me coconut is already very sweet, so I have omitted the coconut flower sugar but go ahead if you like it sweet. It’s a super easy and tasty ‘dessert’, I must have made it fifty times, especially when time was short. Use your imagination when creating your rainbow bombs or just whatever you have in your cupboard, as long as you have your coconut butter, you will be fine.
Coconut is very good for you, It’s packed with magnesium, selenium, potassium, zinc, iron, phosphorus and vitamin C and E. This makes it a great friend for your skin, it helps fight infection and a lot of other good things. The fiber and fat content helps stabilise your blood sugar, which makes it a perfect after-dinner sweet. Plus it is lactose free so perfect for those with lactose intolerance. And that is just the coconut… just add fruit and nuts, and you will be eating a sweet that is also sweet to your body.
After-dinner coconut bombs
12 portions (depending on the size of your tray)creamed coconut block
200 g creamed coconut (use the purest you can find)
1/2 pod vanilla bean or 1 tsp vanilla extract
Depending on the flavours and colours you want
1 tsp raw cocoa powder or 1 square of a chocolate bar (melted)
5 large strawberries, mashed (fresh or frozen)
banana, cut in very small pieces (ideal when using a frozen banana)
one or two mint or basil leaves, torn in strips
a few roasted almonds, mashed in chunks
ikea ice tray with 12 shapes (or any other silicon ice tray)
Start by melting the creamed coconut on a very low heat. You need to be patient and stir continuously, or it will burn. Once it’s all fluid, add your vanilla and stir through. Pour in your tray for the first (white) portion of the bombs. It sets very quickly so you can also pour a little bit, put a small nut or strawberry in the middle, and then add some more (like a Ferrero Rocher). Divide the rest into as many portions as you need and mix. Place the tray in the freezer. After a minimum of 30 minutes your bombs will be ready.
They melt in your mouth, so you can either eat the bombs frozen or let them warm up for a few minutes before serving them.
PS Now rush to Josefine’s blog. It’s filled with an incredible amount of delicious recipes which are very easy too.