Recipe

Pascuense-Inspired Coconut Cranachan

Tropical Coconut Cranachan Delight

4.7 out of 5

Indulge in the flavors of Pascuense cuisine with this delightful twist on the classic Scottish dessert, Cranachan. This Pascuense-inspired Coconut Cranachan combines the richness of coconut with tropical fruits, creating a refreshing and exotic dessert.

Dessert› Cranachan

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› Scottish cuisine

Oceanic cuisine› Polynesian cuisine› Pascuense cuisine

Preparation time

15 minutes

Cooking time

5 minutes

Total time

1 hour 20 minutes (including chilling time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Sugar-free

Ingredients

In this Pascuense-inspired version of Cranachan, we have replaced the traditional Scottish ingredients like raspberries and whisky with tropical fruits and coconut. The addition of coconut gives a distinct flavor and creaminess to the dessert, while the tropical fruits add a refreshing twist. The use of honey instead of sugar enhances the natural sweetness of the fruits and complements the coconut flavor. We alse have the original recipe for Cranachan, so you can check it out.

1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
1 cup (90g) rolled oats 1 cup (90g) rolled oats
2 tablespoons honey 2 tablespoons honey
1 cup (150g) diced tropical fruits (such as pineapple, mango, and papaya) 1 cup (150g) diced tropical fruits (such as pineapple, mango, and papaya)
Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

Calories (kcal / KJ): 280 kcal / 1172 KJ
Fat (total, saturated): 18g, 15g
Carbohydrates (total, sugars): 28g, 12g
Protein: 3g
Fiber: 4g
Salt: 0.02g

Preparation

1.
In a mixing bowl, whip the coconut cream until it forms soft peaks.
2.
In a dry skillet, toast the rolled oats over medium heat until golden brown and fragrant.
3.
Drizzle honey over the toasted oats and mix well.
4.
In serving glasses or bowls, layer the whipped coconut cream, toasted oats, and diced tropical fruits.
5.
Repeat the layers until all the ingredients are used, finishing with a layer of whipped coconut cream.
6.
Garnish with fresh mint leaves.
7.
Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
8.
Serve chilled and enjoy!

Treat your ingredients with care...

Coconut cream — Make sure to use full-fat coconut cream for a rich and creamy texture.
Rolled oats — Toasting the oats enhances their nutty flavor. Keep an eye on them while toasting to prevent burning.
Tropical fruits — Choose ripe and juicy fruits for the best flavor. Feel free to use a combination of your favorite tropical fruits.

Tips & Tricks

For an extra tropical touch, sprinkle some toasted coconut flakes on top before serving.
If you prefer a sweeter dessert, you can add a drizzle of agave syrup or maple syrup to the whipped coconut cream.
Experiment with different combinations of tropical fruits to find your favorite flavor combination.

Serving advice

Serve the Pascuense-inspired Coconut Cranachan chilled in individual glasses or bowls. It can be enjoyed as a refreshing dessert after a Pascuense-inspired meal or as a standalone treat.

Presentation advice

To enhance the presentation, you can garnish each serving with a slice of tropical fruit or a sprinkle of toasted coconut flakes. Serve with a small spoon or dessert fork for easy enjoyment.