I have a peppermint compelsion (yes, I spelled that wrong on purpose; I frequently revert to the language of Barney Fife, and he says “compelsion” rather than “compulsion.”) I grow oodles of fresh mints of varying types – chocolate mint, peppermint, spearmint pineapple mint- in my herb garden, and I admit that I find an inordinate amount of pleasure just from rubbing the leaves and then smelling my fingers. I really don’t have a hobby to speak of, so what else is a girl to do? I have mint in my green tea every single day, and when I make homemade peppermint patties, I have to quadruple the recipe just to get us through a 48 hour period. Chocolate and mint are on my top 10 list of most beloved foods. Also on that top 10 list would be coconut cream or coconut manna, as it’s sometimes called. There are quite a few items on my inventory control list, and coconut cream is on that list. I could easily find myself going into crisis mode if I can’t find the extra jar or jars stashed in my pantry. I scoop it out and eat it by the spoonful, put it in my smoothies every day, stir it in with Nuttzo or almond butter and some chopped nuts or chocolate chips, and I have a wonderfully satisfying little snack or dessert. SO I recently had the brainstorm to combine the coconut cream and mint.
Now, I have to digress for a spell and tell you how I came up with the idea for the Peppermint Coconut Delights. I recently discovered silicone molds. I’ve had silicone muffin cups for years, but had never really considered that they came in other shapes. Well, given my chocolate-making compelsion, I ordered several molds to make chocolate bars a while back, and in looking for those, I discovered they make molds in just about every shape, animal, object, and configuration you can think of. To say I’ve become a little obsessed with silicone molds would be entirely accurate and not an exaggeration. I received the chocolate bar molds, then ordered some leaf and sea-themed molds, then some animal-shaped molds, then . . .well, you get the idea. Suddenly, many hours of my thoughts became devoted to figuring out things I could make in those molds. You know how people spend vast quantities of time on Facebook? Well, I think about filling molds. There might be a named disorder for such a condition. I started softening my butter and then smushing it into the molds, letting it harden in the frig, and then delighting my girls with fish or seashell-shaped butter for their bread. Then last week I saw a Chocolate Covered Katie post on melted coconut butter shapes. Hers were simply melted coconut butter poured into molds, but I had the fabulous idea to mix mint and coconut butter and a little spirulina for color, and make adorable little mint flavored and mint colored treats in those molds!
My youngest daughter has an affinity for hedgehogs – not sure where that came from, but we are amused by it, nonetheless. Now mind you we don’t have a hedgehog nor are we getting one, despite my daughter’s pleas to obtain yet another pet. For one, they are apparently known for having little hissy fits where the huff and sniff and emit strange sounds from their noses, and two, I have enough little critters around here to feed without having to wander out in my pajamas every morning trying to find snails, worms, and insects for the hedgehog to eat. Where am I going with this? How does this in any way, shape, or form relate to coconut and mint? I’m glad you asked. : ) I ordered a hedgehog mold for my daughter, and I’m telling you right here and now, anything melted into the shape of a hedgehog is stinkin’ cute! There’s also an owl, squirrel, frog, and turtle in the same mold, so you can create a whole zoo of Peppermint Coconut Delights. For added visual and eating pleasure, feel free to chop up some candy canes, chocolate, or nuts, and throw in the mold before pouring the coconut cream into the mold. We place an order from the Natural Candy Store every around Christmas (love their slogan, by the way: “All the fun without the funny stuff!”), and every year, if you don’t order insanely early, they’re out of their peppermints. Such was the case this year, but it was a happy discovery when we saw they now carry chocolate mints, shaped just like the regular peppermint candies, so we ordered those instead. I crushed up some and put them in the hedgehog mold, which I thought gave the hedgehog such adorable color.
Anyway, hopefully this will satisfy any mint or coconut compelsion you and yours may have. (Please tell me I’m not the only one . . .)
- ½ cup melted coconut cream
- 1 tsp. peppermint extract
- 5-10 drops liquid stevia (if desired)
- ¼ tsp spirulina (optional, but gives it a little “minty” color)
- pinch of sea salt
- Chopped candy canes, candies, chocolate chips, or nuts (optional)
- If where you live isn’t hot right now, your coconut cream is likely hard as a brick. Fill a saucepan about halfway with water and bring to a simmer. Place your jar of coconut cream down in the water, and stir it occasionally. The time for this will vary depending on the size jar you have and how hard the coconut cream was to start with. It usually takes only about 5-10 minutes.
- When the coconut cream is liquid consistency with no more lumps, take it off the heat and pour ½ cup of it into a bowl.
- Add remaining ingredients quickly and stir, as the coconut cream will start to firm up again if you don’t make haste on this step.
- Place your molds on a sheet pan. This makes them easy to transfer to the frig without flopping around and spilling your ingredients. If you’re adding chopped candies or nuts, place them in the molds. Then pour the coconut cream mixture over top of the candies or nuts.
- Transfer molds to the refrigerator or freezer and allow to harden. This will take only about 15-20 minutes.
- When solid, remove from molds and enjoy!