Coconut Mango Rolls

Yesterday the smell of freshly baked cinnamon rolls wafted through my kitchen window. I don’t know where it came from, but it was a wonderful aroma. It made me crave a warm, drippy-glazed roll. Unfortunately, I was out of several ingredients required to make cinnamon rolls. What did I do? I improvised with the stock in my pantry and created Coconut Mango Rolls – a nice farewell to summer treat! These rolls are iced with melted white chocolate, which is a lovely complement to the mango and coconut.

Coconut Mango Rolls

For the dough:

1/2 cup warm water
2 1/2 teaspoons active dry yeast
1 teaspoon agave nectar
1/2 cup coconut milk (room temperature)
1/4 cup melted coconut oil
1/3 cup sucanat (or light brown sugar)
1 1/2 cups unbleached all-purpose flour (or whole wheat pastry flour)
1 1/2 cups light spelt flour
3/4 teaspoon salt

For the filling:

1/2 cup tightly packed, chopped dried mango (soaked in warm water to soften and drained)
1/2 cup coconut butter* (see note), softened
1/2 cup sucanat (or light brown sugar)
zest from one small lemon

For the icing:

1/3 cup vegan white chocolate chips
2-3 teaspoons melted coconut oil
1/4 cup toasted, unsweetened coconut flakes

Directions:

1. Line the bottom of a 9×13″ cake pan with parchment paper. Set aside.

2. In a glass measuring cup, whisk together water, yeast, and agave nectar. Set aside until frothy, about 5-10 minutes.

3. Add coconut milk, coconut oil, and sucanat. Stir to dissolve sucanat.

4. In the bowl of a stand mixer (or in a large mixing bowl), add the flours and salt. Pour in yeast mixture and knead with the dough hook (or your hands if you don’t have a stand mixer) until smooth and elastic, about 6-8 minutes. Shape the dough into a ball.

5. Lightly oil a large bowl (or use the same mixing bowl the dough is in) and place the dough in the bowl, turning to coat with the oil. Cover the bowl, put in a warm, draft-free place, and allow the dough to rise until doubled in volume, about 1-1.5 hours.

6. Once risen, punch down the dough and let it rest for a few minutes.

7. On a lightly floured surface, roll dough into a 12×18″ rectangle. Spread the dough with the coconut butter. Sprinkle sucanat over the coconut butter. Sprinkle chopped mangoes and lemon zest on top of the sucanat. Roll the dough (tightly) into a log (I rolled from the short end, but either way will work just fine) and pinch the seams with your fingers to seal.

8. Slice dough into 10-12 pieces (depending on how fat you want your rolls to be). I found that using a long piece of dental floss is easiest for this task. Simply slide a piece under the log and bring the ends together at the top, criss-cross them, and cut through the dough. Repeat until you have desired number of rolls (10-12). Place rolls into your prepared pan.

9. Cover pan with a dish towel and allow the rolls to rise for about 1 hour. Preheat your oven to 375 degrees during the last 20 minutes of rise time.

10. Place pan, uncovered, into the oven and bake for about 19 minutes. The rolls will be golden on top.

11. Once the rolls are out of the oven, combine the white chocolate chips and coconut oil in a small, microwave-safe bowl. Cook at half power until melted, stirring in 30 second intervals.

12. Drizzle the melted white chocolate over the rolls and sprinkle toasted coconut flakes on top. Allow to cool slightly (it’s hard to wait long, but just don’t burn your mouth like I did!) before eating – these are best when served warm!!

*If you don’t have coconut butter and don’t want to spend a fortune on the Artisana brand, you can make your own! Put 2-3 cups unsweetened coconut flakes in your food processor and process until you have coconut butter (my machine takes about 8 minutes or so)! Make sure to stop your machine and scrape down the sides a few times to ensure a smoother coconut butter. This is much less expensive that store-bought coconut butter and tastes equally yummy.

Pico Cupcakes

What is a pico cupcake you might be wondering? Well, it is simply my term for a pineapple-coconut combination! I am still waiting for spring to fully arrive here in Portland, and this cupcake made me think I was someplace sunny (for the three or four seconds it took me to eat one!). I must admit, fresh pineapple as opposed to canned would have made a much prettier treat (and tastier too), but I shop on budget…

Anyway, these are adapted from the Golden Vanilla Cupcakes from the one and only Vegan Cupcakes Take Over the World. I made a few changes: (1) instead of 1 cup of soymilk, I used a 1/2 cup of soymilk and a 1/2 cup of pineapple juice, and omitted the apple cider vinegar; (2) I added a 1/2 cup of crushed pineapple to the cupcake batter; (3) I added a 1/2 cup of unsweetened shredded coconut to the Vegan Fluffy Buttercream Frosting recipe; and (4) I substituted light coconut milk for the soymilk in the frosting. It would have been nice to add some coconut extract as well, but I didn’t have any on hand. These are not frosted fancy at all, but I did garnish them with a wee pineapple slice!