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Happy Friday! So excited to be heading towards the weekend, on a roll with thes…

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Happy Friday! So excited to be heading towards the weekend, on a roll ๐Ÿ˜œ with these RASPBERRY MANGO COCONUT ROLLS ๐Ÿ’—๐Ÿฅญ๐Ÿฅฅ This vibrant and delicious creation really takes baked rolls to the next level. The fusion of flavors is just extraordinary and leaves you wanting more. Recipe down belowโฌ‡๏ธ

Raspberry Mango Coconut Rolls:

Dough:
– 1/4 cup olive oil
– 1/2 cup nonfat plain Greek yogurt
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 teaspoon baking soda
– 2 teaspoons baking powder
– 2 teaspoons maple syrup
– 2 tablespoons apple cider vinegar
– 2 1/2 cups all-purpose flour
Filling:
– 1 cup diced mango
– 1 cup raspberries
– 1 teaspoon vanilla extract
– 1/4 cup water with 2 teaspoons cornstarch
– Unsweetened shredded coconut
Glaze:
– 1 tablespoon melted white chocolate
– 1 teaspoon melted coconut oil
– 1 teaspoon raspberry/mango pureฬe
– 1/2 cup powdered sugar
Preheat the oven to 425 ยฐF. Mix together the ingredients for the dough in a large bowl and knead the dough for 1 minute. Add more flour if itโ€™s too sticky. Sprinkle flour on a clean countertop and place the dough on the floured surface. Roll flat with a rolling pin until about 1 cm thick. To make the filling, blend the mango and raspberries until pureฬed. Heat a pot on the stove on medium heat and stir together the pureฬe and other filling ingredients. Allow the mixture to bubble and thicken. Spread the filling over the flattened dough. Roll up the dough tightly and cut into 1 1/2 inch pieces. Place in a greased round cake pan or pie dish, allowing some spacing between the rolls for the dough to expand when baking. Bake for 18 minutes. Make the glaze and drizzle over the rolls. Top with coconut flakes. Enjoy!!!๐Ÿ˜‹

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