Mango Coconut Pineapple Cream Sandwiches are a tropical delight that promises to whisk you away to a sunny beach with every bite. This recipe reimagines the classic sandwich cookie with a burst of tropical flavors, combining the sweetness of mango, the creaminess of coconut, and the tangy zest of pineapple. The unique twist in this recipe is the use of monk fruit as a sweetener, making it a delightful treat for those looking to reduce their sugar intake without compromising on taste. The combination of textures, from the crispy cookies to the smooth, fruit-filled cream, along with the visually appealing presentation, makes this dessert not only delicious but also a feast for the eyes.
Ingredients
Serving Size
- Makes 12 sandwiches
Grocery Items Needed
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup monk fruit sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh mango, finely diced
- 1/2 cup fresh pineapple, finely diced
- 1 cup coconut cream
- 1/4 cup toasted coconut flakes, for garnish
- Fresh mint leaves, for garnish
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat together the softened butter and monk fruit sweetener until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing just until a dough forms.
- Roll tablespoons of the dough into balls and place them on the prepared baking sheets, flattening slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the filling by mixing together the coconut cream, diced mango, and pineapple in a bowl.
- Once the cookies are cool, spread a generous amount of the filling on the flat side of one cookie and top it with another cookie, pressing gently to create a sandwich. Repeat with the remaining cookies and filling.
- Garnish the sandwiches with toasted coconut flakes and fresh mint leaves before serving.
Expert Tips
- For an extra crispy cookie, refrigerate the dough balls for 30 minutes before baking.
- If you prefer a smoother cream filling, consider blending the mango and pineapple pieces before mixing them with the coconut cream.
Serving Suggestions
Serve these Mango Coconut Pineapple Cream Sandwiches as a refreshing dessert at your next summer gathering or tropical-themed party. They pair wonderfully with a cup of iced green tea or a light, fruity cocktail. The vibrant flavors and playful presentation are sure to impress your guests and transport them to a tropical paradise.
Nutrition Facts per Serving
- Calories: 280
- Fat: 15g
- Saturated Fat: 10g (Coconut)
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Sodium: 75mg
Allergens: Contains Wheat (Gluten), Egg, and Coconut.
We hope you enjoy making and indulging in these Mango Coconut Pineapple Cream Sandwiches. Feel free to share this recipe with your friends and family, and don’t hesitate to put your own twist on it to make it uniquely yours. Experimenting with different fruit combinations or adding a splash of rum to the filling for an adult version are just a couple of ways you can make this recipe stand out. Happy cooking!
