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Tropical CBD Desserts for Summer

By June 15, 2020 No Comments

With the pandemic continuing in the U.S., traveling to somewhere tropical may not be an option. That’s okay though, we’ll help you bring the tropics to your table with these tropical CBD desserts for summer. Some of the ingredients may require substituting for canned, jarred or frozen options due to varying availability across the country.

Strawberry Mango CBD Shortcake with Lime Whipped Cream

This light and delicious option is one of our favorite tropical CBD desserts for summer. It’s easy to make since you can take some help from the store if you’d like. For this recipe, we are suggesting our Canna Trading Co. Vanilla CBD Tincture.

2 cups of strawberries

2 mangoes

1 pound cake (store bought or homemade)

3 droppers Canna Trading Co. Vanilla CBD Tincture

¼ cup sugar or sugar substitute

½ teaspoon fresh lemon juice

Juice and zest of 1 lime

2 cups heavy whipping cream

½ cup powdered sugar

1 teaspoon vanilla bean paste

For this recipe, cube your mango and add it to a bowl. Remove the tops of your strawberries and slice them. Add them to the bowl with the mangoes. Add the sugar and vanilla CBD tincture. Stir and let sit for at least 4 hours to macerate.

Prepare your whipped cream by adding the vanilla bean paste and heavy cream to a bowl. Start to whip on medium speed. Slowly add in the lime juice. Once incorporated, add the zest and powdered sugar. Increase the speed to high and whip until you have stiff peaks.

Slice your pound cake into ½ – 1” thick slices. Use a spoon to capture some of the macerated liquid from your fruit and drizzle that over your pound cake. Spoon some of the fruit over the cake and then top it with the lime whipped cream.

You can also add more vanilla CBD tincture to your whipped cream if you’d like.

strawberries in a bowl on a wood surface

Vanilla Passionfruit CBD Custard

This is another of our favorite tropical CBD desserts because it can be served warm, cold or at room temperature. You can also make custard pies and tarts with this recipe if you wish. Lime whipped cream (from the recipe above) is a great addition to this tropical treat.

Pinch of sea salt

2 droppers Canna Trading Co. Vanilla CBD Tincture

½ cup granulated sugar or sugar substitute

1 cup passionfruit puree

2 cups whole milk

2 extra large eggs

½ teaspoon vanilla bean paste or steep 1 split vanilla bean in the milk

1 pinch nutmeg

1 teaspoon cornstarch and water slurry to incorporate the CBD tincture better

Start by preheating your oven to 325 degrees.

Start by whisking your salt, vanilla bean paste, sugar, passionfruit puree and eggs in a bowl until the sugar is dissolved. Slowly pour in the milk and whisk until it’s combined. Make your cornstarch slurry (about a teaspoon of cornstarch with a few tablespoons of water). Add 1 teaspoon to your CBD tincture in a separate bowl. Whisk until combined and then add it to your custard mixture.

Sprinkle in your nutmeg and whisk again. The nutmeg will likely float to the top, that’s to be expected.

Bake 1 hour. You can place your glass baking vessel into a larger vessel and surround it with about 1” of water to prevent cracking if your oven bakes a little unevenly.

passionfruit cut open in a crystal dish

Tropical Tea Cookies with CBD Filling

These little tropical CBD desserts can be made in multiple flavors from one batch of cookie dough. You can also change the flavor of the CBD filling and a CBD simple syrup brushed over the top (the simple syrup is optional). From bright citrus to smooth coconut, the possibilities are endless. You can also take the cookie recipe and add non-tropical flavors for the filings such as strawberry, blueberry, apricot or even banana. Have fun with this recipe.

Base Cookie Dough

1 vanilla bean split and scraped

3 ¾ cup sugar or sugar substitute

2 teaspoons baking powder

2 teaspoons sea salt

4 sticks softened unsalted butter

4 ¾ cups all-purpose flour (plus a little extra for bench flower)

1 ¾ cups plus 2 tablespoons hazelnut flower

2 large eggs

Start by whisking your dry ingredients in a bowl and setting them aside. In a separate bowl cream your butter and sugar. Add 1 egg at a time. Once incorporated, add the vanilla bean scrapings and mix well. Add small amounts of your dry ingredients at a time until a dough is formed and all of the ingredients are incorporated.

Divide the dough in half and roll it into a ball. Wrap each ball in plastic and refrigerate at least 2 hours (overnight is better).

Tropical Jam Fillings

5 cups tropical fruit (pineapple, passionfruit puree, mango, lime, lemon, coconut milk, etc.)

4 droppers Canna Trading Co. Tincture (Organic Olive Oil, Peppermint, Vanilla or Alchemy)

2 cups sugar or sugar substitute

¼ cup yuzu

½ cup water

Flaked sea salt for garnish

Zest of 1 lime

Juice of 1 lemon or lime

2 teaspoons sea salt

2 sprigs rosemary or thyme

1 habanero for spicy jam (just sliced open, not chopped into the mix)

Bake the cookies after rolling them out to about 1/8” thick (rather thin). Use a ¾” round cookie cutter and cut out circles. On half of the cookies, use a smaller shaped cookie cutter to make a cut-out. Bake for 15 minutes.

While the cookies bake, make your filling or fillings. This is where you can get creative. Alchemy has a peppery taste to it, so if you’d like something that has a little spice, use that. Add your fruit and water to a pan. If you are using coconut milk, omit the water.

Bring the liquid to a boil and then reduce the heat. Once most of the liquid is gone puree it and put it back in the pan (you can use an emersion blender and omit the transferring of hot contents to a blender or food processor). Then cook the fruit until it caramelizes and add the rosemary or thyme. Take the pan off of the stove after about 8 minutes and add the lime juice and ½ teaspoon of sea salt. Let sit to cool. Remove the rosemary or thyme once cooled.

In a separate bowl mix your CBD tincture with the yuzu. Spread this onto the bottom cookie and then add a tablespoon of your fruit jam. Add the top cookie with the cut-out and then garnish the top with lime zest and some of your flaked sea salt.

coconut split into 3 piecesClosing Thoughts

We hope that you enjoy these tasty tropical CBD desserts this summer. If you make these recipes, please share photos with us on our social media channels. We’d love to see your creations. Don’t forget to tag us so we can see your posts.

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