Tag: dessert

Coconut and Pineapple Ice Cream šŸ„„ šŸ šŸØ ā€¢ Healthy treats #7

Posted on

Summer in Australia can be defined in a single and short word: HOT! ā˜€

So, why not a yummyĀ healthy treatĀ to help us to deal with these scorchingĀ temperatures?
I certainly need that. šŸ™‚

This Coconut and Pineapple Ice Cream is super refreshing and the perfect substitute for those sugary things we are told are ice creams… šŸ˜œ

Ingredients
  • 4 cups (500 grams) of pineapple, chopped and frozen
  • 1 cup (250 ml) of coconut cream
  • A small piece (6 grams) of fresh ginger
  • 6 leaves of fresh mint
Directions
  1. In a food processor add pineapple, coconut cream, ginger, and mint.
  2. Mix until everything is well combined and you get a super smooth and creamy mixture.
  3. Pour the pineapple mixture in an ice cream container and let it set in the freezer for one hour.Ā ā°
  4. ITā€™S DONE! šŸŽ‰
    Enjoy your Coconut and Pineapple Ice Cream

Looking for other healthy ice creamĀ options?
I have many other ice cream recipes just for you! šŸ™‚

Idea: if you want to enhance the presentation to impress everyone, you can top it with fresh mint leaves just before serving.

Mango and Raspberry ICE CREAM! ā€¢ Healthy treats #6

Posted on

ThisĀ mango and raspberry ice cream is simply delicious!

Well, first things first, mangoes and raspberries are a perfect combination, not only in flavour but also in colour!

Watch the video above and look how gorgeous this ice cream looks once it’s ready!

A perfectĀ healthy treat for this summer, that your family and friends will definitely love.Ā ā¤

Ingredients
  • 4 cups (600 grams) of mangoes, chopped and frozen
  • 1 cup (250ml) of plain yogurt (I used my favourite: Chobani)
  • 2 cups (210 grams) of raspberries, frozen
  • Juice of Ā½ lemon
Directions
  1. In saucepan, let’s put the raspberries and lemon juice on low heat until you get a jam-like texture.
  2. Let it cool down before using on the assembly step.
  3. Next, in a food processor add mangoes and coconut cream. Mix until everything is well combined and you get a super smooth and creamy mixture.
  4. Pour the mango mixture and raspberry jam in an ice cream container, alternating layers as you go.
  5. For maximum presentation, use a knife to swirl to create some sort of marble effect.
  6. Let it set in the freezer for one hour.Ā ā°
  7. ITā€™S DONE! šŸŽ‰

Summer is just upon us (at least here in the Southern hemisphere), so nothing better than a healthy ice cream, right?

What is also great about this ice cream is that it is not only delicious, it’s also visually quite nice!
The contrast between the vivid red and the lively yellow are truly mouth-watering!

Banana and peanut butter ice cream ā€¢ Healthy treats #5

Posted on

Looking for a healthy ice cream alternative?

You may already know that frozen banana ice cream is the perfect base for a healthy ice cream, right?

So how about a delicious twist?
That’s why I’ve decided to bring here a combination that I simply LOVE:

Banana and peanut butter ice cream šŸ˜

Ingredients-wise, thisĀ healthy treatĀ is basically made only with a combination of overripe bananas and peanut butter.

For the peanut butter, here I used a crunchy version (I like to find pieces of peanut in my ice cream), but you can use the smooth one.
Now for the bananas remember to use overripe ones, as it will be the natural sweetenerĀ of our ice cream.

Perfect for those super hot summer days! ā˜€ļø

Ingredients
  • 4 (~550 grams) overripe bananas, chopped and frozen
  • 1 cup (250ml) of coconut cream
  • 1/2 cup (130g) of peanut butter (or any other nut butter)
Directions
  1. In a food processor add bananas, coconut cream, and peanut butter.
  2. Mix until everything is well combined and you get a super smooth and creamy mixture.
  3. Pour the mixture in an ice cream container and let it set in the freezer for one hour. ā°
  4. ITā€™S DONE! šŸŽ‰

Another fantastic part of this recipe is that kids will love it.

You know it can be challenging for conscious parents to find a healthy dessert to serve their kids.
With this banana and peanut butter ice cream the problem is solved.

You have just found the perfect healthy ice cream! šŸ™‚

Two sizes – The best tiramisu in Rome!?

Posted on
Two Sizes - entrance.
Two Sizes – entrance.

This apparently timid store next to Piazza Navona holds guaranteed food satisfaction behind its door.

Two Sizes is the place to go for an authentic Italian dessert.
It offers a good variety of homemade Italian creations, including the famous Tiramisu.

Just by passing by on the street you can see them displayed in front of the store. šŸ˜

My order

There you will find the traditional TiramisuĀ (mascarpone and coffee) and also otherĀ flavours, such as pistachio, peanut butter and caramel.
All of them served exclusively in two sizes (hehehe).

As a pistachio fan that I am, I’ve decided to get a small one to try.
Look how cute it was:

Pistachio tiramisu.
Pistachio tiramisu.

I have only two words for this: MIND BLOWING.

… sorry, I can’t even keep writing any longer, my mind is to busy remembering this beauty …

It was my favourite Tiramisu EVAR!!!

And I’m not saying that just because of the pistachio, this entire little piece of heaven was super creamy, smooth and extremely light.

The verdict

It was a shame I didn’t get the big one, seriously.

I just didn’t order another one because you know … all thoseĀ “eating too much while on holidays”Ā thoughts immediately came to me.
So I had to step on the brakes a bit.

I considered eating again on a subsequent day, but unfortunately, I didn’t happen to be around this place a second time. šŸ˜­

So please, in case you decide to go (and I highly recommend you to do so), get the larger size, OK? #noregrests

Exact location:Ā maps.google.com/maps/Wy2DWfKoB8B2

You can check more posts here on the blog about my holidays in EuropeĀ and also everything I published about Italy or Rome.

Coconut and Chocolate Birthday Cake | HAPPY B-DAY TO US | 2 years!

Posted on

This is a very special month for us, as you can see; our channel is turning 2! Yep, two years of amazing recipes.

And to celebrate with you – who else, right? – we’ve decided to make one of my favouriteĀ cakes: Coconut and Chocolate Birthday Cake. In Brazil this is a very popular cake, usually calledĀ PrestĆ­gio cake, same name as a famous chocolate bar (similar to Boost).

Of course, I’ve managed to create it in a guilty-free version. šŸ˜€ Amazing, I know!

The cake and coconut filling are gluten free, nut free and dairy free, with a minimum of honey to give it just a bit of sweetness. ForĀ the frosting, I got better results using pure cream, but this is totally replaceableĀ with coconut cream for a dairy free version.

So, how about you making it for your next birthday too? Your guests will love it, for sure!

Ingredients
  • Cake
    • 6 medium eggs
    • Ā½ cup of coconut oil, melted
    • ā…“ cup of honey (or any sweetener you like)
    • ā…” cup of sesame seeds (or sesame seed flour)
    • ā…“ cup of coconut flour
    • Ā¼ cup of cocoa powder
    • 2 teaspoons of baking powder
    • 1 teaspoon of psyllium husks
    • A pinch of salt
  • Coconut filling
    • 1 cup of coconut milk (or any milk you like)
    • Ā½ cup of coconut flakes, unsweetened
    • Ā¼ cup of honey (or any sweetener you like)
  • Chocolate Ganache frosting
    • 340 grams of 85% dark chocolate
    • 1 cup of pure cream
Directions
  1. Cake
    1. In a food processor add eggs, coconut oil, and honey. Mix them for about 5 minutes.
    2. Next, add the sesame seeds and mix for more 4 minutes.
    3. Then, add the coconut flour, baking powder, psyllium husks, cocoa powder, and salt. Mix just enough to incorporate all ingredients.
    4. Grease a cake tin (I’m using one with 16cm of diameter) with coconut oil and cover it with a baking sheet. Then, add in the batter.
    5. Preheat oven at 180C (350F) and bake it for 30 minutes or until a toothpick inserted in the middle comes out clean.
    6. Reserve, letting it cool completely before assembling the cake.
  2. Coconut filling
    1. Add all ingredients in a saucepan and cook it in low heat, stirring always until it gets a thicker consistency.
    2. Reserve and let it cool completely before filling the cake.
  3. Chocolate Ganache frosting
    1. Pour the pure cream in a saucepan and heat it until small bubbles start to form around the pan.
    2. Turn off the heat, add the chocolate and honey. Let it rest for 1 minute.
    3. Mix well until the chocolate melts and you have a smooth mixture.
    4. Pop into the fridge and let it there until is completely cool.
    5. Once cooled, whip up using a stand mixer and reserve.
  4. Assembling the cake
    1. Slice the cake into 3 layers.
    2. Put the bottom layer in a serving dish and spread over it half of the coconut filling.
    3. Next, put the second layer of cake on top of them and spread the other half of filling. Finish by topping with the third layer of cake.
    4. Now, spread the chocolate ganache all over the cake. Here I wanted to create something fancier so I used my piping bag, but you can simply spread everything using a spatula.
    5. Itā€™s done!