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This Keto-Friendly MCT Oil Affogato Is The Perfect Dessert To Make This Weekend
If you’re tapped into the food scene at all, you’d likely be familiar with the fact that no recipe worth trying in 2021 doesn’t include some kind of superfood or essential supplement. Where it used to be the case that we relied solely on the staples in the pantry when it comes to crafting dinner and dessert, now an abundance of health foods, oils and supplements have expanded our culinary skills and made it easier than ever to bring a nutritious focus to even those indulgences we reserve for weekends. And now, even our drinks aren’t immune to a superfood upgrade, with the likes of coffee experiencing the rebrand to “bulletproof” coffee thanks to some helpful additions.
For Masterchef alum Reece Highnell, he turned his attention towards MCT oil. If you’ve heard of MCT Oil but aren’t quite clued into the benefits, know that it’s something worth adding to your daily routine. Touted as both mental and physical fuel, MCT oil is known for supporting clearer and faster thinking, helping to maintain attention span and focus for longer, and is also a source of energy that can assist in the dreaded afternoon slump.
For Reece, the quest was simple: how do you turn the benefits of bulletproof coffee into a delicious dessert, and make it keto-friendly at the same time? For most of us, such a challenge would leave us stumped, but leave it to Reece to produce the magic – and that he did. Just in time for the long weekend, Reece shares with us his go-to recipe for a delicious MCT Oil adffogato with coconut ice-cream. Trust us when we say this is a recipe worth making at home, and with easy-to-follow instructions from Reece, you can create a MasterChef-worthy creation all in the comfort of your own home. The best part? The addition of MCT Oil makes this a nutritious (and slightly naughty) treat to enjoy.
Prep time: 10 minutes + 6 hours freezing time
Cooking time: NA
4 servings of espresso
1 tablespoon Melrose MCT oil
¼ cup roasted hazelnuts, roughly chopped
¼ cup toasted coconut flakes
Coconut Ice Cream
2 x 400g can full-fat coconut cream
½ (80g) cup granulated erythritol
1 -2 whole vanilla beans, seeds scraped out
Pinch sea salt
The day before, place your ice cream churning bowl in the freezer to chill overnight. When ready to make your ice cream, place the coconut milk, erythritol, sea salt and vanilla into a blender and blitz until the sugar has dissolved and the vanilla bean is evenly dispersed.
Pour ingredients into the chilled ice cream maker and churn according to manufacturer’s instructions until the consistency is like soft serve ice cream. Transfer the ice cream into a large container and freeze for 4-6 hours until firm.
When ready to serve your affogato, place the just brewed hot coffee into a blender with the MCT oil. Blend on high until combined. Scoop generous balls of ice cream into 4 glasses or small bowls. Pour over the MCT coffee and sprinkle over hazelnuts and coconut flakes to serve.
If you don’t have an ice cream maker: Blend the ingredients as per the recipe and pour into a large container. Place into the freezer to set, mixing and whisking the ice cream to aerate every 1 hour. Repeat until firm, about 6-8 hours.
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