The day has finally come.
Remember that mugcake contest over Instagram I have mentioned a few times (like here and here)? Like I have told you all before, Susanna, who is hosting this contest, (TastyHealth), also had a 4 week pancake challenge back in the spring. Unfortunately after entering in each week with the most creative recipes I could come up with, I didn’t win (still great recipes though that you can find on my site!).
When she began this 4 week mugcake challenge, I knew I had to participate again. The first week was chocolate themed, and unfortunately, I didn’t win (even though my good friend Amy DID win!). This past week was then a new theme, fruit. I knew I had to do something special.
When it comes to desserts, I am usually more of a chocolate lover rather than fruit, but I do love my pina coladas.
I knew that is what I’d make!
I scooped out the coconut from its shell that I bought at the store, and decided I would make the shell my “mug” for the fullonhealthy amoxicillin pina colada effect. A delectable Pina colada mugcake was on it’s way.
This recipe has absolutely NO sugar, except all the delicious, fresh fruit in it. It is all you could want in a fruit, healthy dessert, and more! Let this dessert take you away to a tropical island 🙂
P.S. I won!
Piña Colada Mugcake:
Ingredients
- 2 T Coconut Flour
- 2 T Oat Flour
- 1/2 cup Cubed Pineapple
- 1/4 cup Melted Ripe Banana
- 1/4 cup Egg Whites
- 1 T Fresh Coconut (or unsweetened shredded)
- 3 T Almond Milk
- 2 T Cottage Cheese
- 1/2 tsp Vanilla nd Coconut Extract
- 1 tsp Baking Powder
- 1 Coconut Shell If desired to cook cake in
Instructions
-
Melt half a very ripe banana in microwave for 30 seconds.
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Place all other cake ingredients with banana in blender (except coconut shell) and blend until smooth.
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Pour batter into 1/2 a coconut shell (filling only 3/4 full) or normal coffee mug.
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Cook in microwave for 2 minutes.
For Pineapple Coconut Cream:
Ingredients
- 2 T Cottage Cheese
- 4 1-Inch Cubes of Pineapple
- 1/4 tsp coconut extract
Instructions
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Blend all ingredients until smooth. Top cake with a spoonful of cream. Sprinkle with chopped macadamia nuts, and toasted coconut if desired!