Baked Cannoli with Coconut Cream

If you saw my traditional cannoli post yesterday, you know that I've delved into a new cooking experiment. 

Like I said, I'm not sure which one is healthier or which one you prefer, fried or baked, so I'm giving you both options.  This recipe is super easy, but it takes some finessing; I had to do it twice before I got the desired results.  Because it doesn't take much effort, it wasn't that big of a pain in the butt.

Yesterday's cannoli recipe tastes more like the cannolis that you're used to.  This recipe tastes more like a brulee (caramelized sugar), because that's essentially what it is.  The crunch comes from the sugar that's been baked into a crispy wafer.

Get ready for a culinary experiment!

Ingredients:
Adapted from Italian Notes

1/2 c. organic sugar
1 T. white wine
1 T. pure maple syrup
1/4 c. coconut oil
3 1/2 T. coconut cream (skimmed from the top of a can of refrigerated coconut milk)
1/4 c. organic flour

additional coconut cream, to make whipped cream for the filling
chopped pistachios or chocolate chips

Directions:
Preheat the oven to 350°. Line a baking sheet with parchment paper or a Silpat.

In a microwave-safe bowl, like a Pyrex measuring cup, melt the coconut oil in the microwave for about 20-30 seconds.  Add the sugar, coconut cream, and syrup to the cup; stir and microwave again for about 45 seconds.  Add the flour and wine and whisk again.  Microwave the mixture for another 30 seconds.  It should look a lot like gross, brown gravy.  If it does, it means you're doing something right!

Pour dollops of the mixture onto the prepared Silpat or parchment, about 3 to 4 inches in diameter.  Have your cannoli forms ready.  

Pop these in the oven for 11 minutes.  Rotate the pan and cook them for another 8 minutes.  You should see the batter changing; it should start to bubble like pancake batter and change color.  By the end of the process, they should be brown and look crisp.

Remove the cannoli from the oven and let it cool for approximately 2 minutes.  Grab the forms and start to roll each crisp into a cylinder.  At this point, they should be pretty cool.

Coconut Whipped Cream Fililng:
To have a perfect coconut whipped cream, keep several cans of coconut milk in your fridge; sometimes the cream and the milk do not separate properly. The coconut milk should be refrigerated for at least 24 hours. 30-45 minutes before whipping the cream, place the mixing bowl and beater(s) in the fridge too.

When you’re ready, open the can carefully and scoop out the solid cream from the top – only the cream. 

Place it in the mixing bowl. (Save the milk/water for a smoothie or other recipe.) Beat the coconut cream on high for 5-10 minutes. Add a teaspoon of maple syrup or vanilla to add flavor, if desired. 

Once the cream has stiff peaks, it’s ready to go.  Fill the cannolis with a spoon or piping bag.

Dip the filled cannoli in pistachios, chocolate chips, or your favorite topping.

If you try both recipes, please let me know which one you like better!

Cheers,
-Aileen

This post is affiliated with Vegan Mofo.  Check out #VeganMoFo on social media for ideas and recipes during the month of September.