Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup coconut flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup coconut milk
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup mango curd (store-bought or homemade)
Special equipment needed:
- Krumkake iron
- Piping bag or ziplock bag
Step-by-step instructions:
1. In a large mixing bowl, whisk together the all-purpose flour, coconut flour, granulated sugar, and salt.
2. In a separate bowl, whisk together the melted butter, coconut milk, eggs, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and whisk until smooth.
4. Heat up the krumkake iron according to the manufacturer's instructions.
5. Using a cookie scoop or spoon, drop a small amount of batter onto the center of the krumkake iron. Close the iron and cook for about 30 seconds or until golden brown.
6. Remove the krumkake from the iron using a spatula and immediately roll it into a cone shape around a cone-shaped object (such as a wooden dowel or a krumkake cone roller).
7. Repeat steps 5 and 6 with the remaining batter.
8. Once all the krumkake cones have cooled, fill a piping bag or ziplock bag with the mango curd.
9. Pipe the mango curd into the krumkake cones, filling them about 3/4 of the way full.
10. Serve and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 30 seconds per krumkake
Temperature:
Krumkake iron should be heated to medium-high heat.
Serving size:
This recipe makes about 12 krumkake cones.
Nutritional information:
Each krumkake cone with mango curd filling contains approximately 170 calories, 9g fat, 20g carbohydrates, 2g protein, and 1g fiber.
Substitutions for ingredients:
- Coconut flour can be substituted with all-purpose flour if desired.
- Mango curd can be substituted with any other fruit curd of your choice.
Variations:
- Add shredded coconut to the batter for extra coconut flavor.
- Substitute the mango curd with whipped cream or Nutella for a different filling.
Tips and tricks:
- Be sure to roll the krumkake cones immediately after removing them from the iron, as they will harden and become difficult to shape once they cool.
- If the krumkake batter is too thick, add a splash of coconut milk to thin it out.
- Store the krumkake cones in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the krumkake cones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Krumkake cones can be reheated in the microwave for a few seconds to soften them up before serving.
Presentation ideas:
Arrange the krumkake cones on a platter and dust with powdered sugar for a pretty presentation.
Garnishes:
Garnish with fresh mango slices or shredded coconut for extra flavor and texture.
Pairings:
Pair with a cup of hot tea or coffee for a delicious snack.
Suggested side dishes:
Serve with fresh fruit or a side of whipped cream for a complete dessert.
Troubleshooting advice:
- If the krumkake batter is too thin, add a bit more flour to thicken it up.
- If the krumkake cones are too soft, cook them for a few more seconds on the iron.
Food safety advice:
Be sure to wash your hands and all equipment thoroughly before preparing this recipe.
Food history:
Krumkake is a traditional Norwegian cookie that is typically made during the Christmas season. It is made by cooking a thin batter on a special iron and then rolling it into a cone shape.
Flavor profiles:
This recipe combines the sweet and tropical flavors of coconut and mango for a delicious and unique dessert.
Serving suggestions:
Serve the krumkake cones on a platter with a dusting of powdered sugar and garnished with fresh mango slices or shredded coconut.
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