Mango and Chai Coconut Cream Cheese Mini Toasts {Gluten-Free, Vegetarian}

Mango and Chai Coconut Cream Cheese Mini Toasts

Mango and Chai Coconut Cream Cheese Mini Toasts {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

Mango and Chai Coconut Cream Cheese Mini Toasts

Put the coconut in a small skillet. Set over medium heat. Cook, stirring frequently, until lightly browned and toasted, 4-5 minutes. Remove from the heat and allow to cool.
Place the cream cheese, ginger, cinnamon, cloves, and cardamom in a medium bowl. Stir well. Once the coconut is cool, stir into the cream cheese.
Thinly slice the mango, then cut into 3/4-inch pieces. Spoon a small amount of the cream cheese mixture onto a bagel chip, then top with the mango. Repeat until all the cream cheese is used. Serve.

Makes approximately 22 mini toasts

Toasting Coconut and Mixing Cream Cheese | Wheat-Free Meat-Free

Assembling Mini Toasts | Wheat-Free Meat-Free

If you wanted to just make the chai coconut cream cheese for other uses, I’d suggest mixing in a little bit of sugar.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:

Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,

Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,

Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and

Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.

Mango and Chai Coconut Cream Cheese Mini Toasts