Mini Dessert Tacos

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 Original flavor Real Coconut tortillas⁠
  • 2-3 Tbsp melted coconut oil⁠
  • 4 tsp ground cinnamon⁠
  • 2 Tbsp coconut sugar⁠
  • Diced strawberries⁠ ⁠


Instructions:⁠

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. 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.⁠
  3. 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.⁠ ⁠
  4. 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.⁠ ⁠
  5. 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.

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