Chocolate, Almond, Coconut Butter Mochi
Prepare as directed, omitting lime zest and lime juice. Add 1/2 tsp. coconut extract to wet ingredients. Add 2/3 cup unsweetened cocoa powder, 1 tsp. instant espresso powder, and 1 1/2 tsp. baking soda to dry ingredients. Reduce baking powder to 1/2 tsp. and increase melted butter to 3/4 cup. Sprinkle top with 4 oz. semisweet chocolate chips, 2/3 cup slivered almonds, and 1/3 cup unsweetened finely shredded coconut. Sprinkle with flaky salt (if using). Bake as directed.per serving: 341 cal., 17 g fat (11 g sat. fat), 56 mg chol., 240 mg sodium, 46 g carb., 2 g fiber, 23 g sugars, 5 g pro.
Blood Orange Creamsicle Butter Mochi
Prepare as directed, omitting coconut beverage, lime zest, and lime juice. Add 1 cup whole milk, 1 cup fresh blood orange juice or orange juice, and 1 Tbsp. orange zest to wet ingredients. Substitute 1 1/2 cups heavy cream for canned coconut milk. If you like, stir a few drops of pink food coloring into batter before pouring into pan. Omit shredded coconut and flaky salt. Bake as directed.per serving: 292 cal., 12 g fat (8 g sat. fat), 71 mg chol.,120 mg sodium, 42 g carb., 0 g fiber, 22 g sugars, 4 g pro.
White Chocolate Macadamia Butter Mochi
Omit coconut milk beverage, lime zest, and lime juice and replace with 2 cups whole milk. Omit coconut milk and replace with 1½ cups heavy cream. Mix ½ cup white chocolate chips and ½ cup chopped salted, toasted macadamia nuts into the batter before adding it to the pan. Omit unsweetened finely shredded coconut and sprinkle top with ½ cup white chocolate chips and ½ cup chopped salted, raw macadamia nuts. Sprinkle with a few pinches of flaky salt and bake as directed.per serving: 388 cal., 21 g fat (10 g sat. fat), 74 mg chol., 185 mg sodium, 47 g carb., 1 g fiber, 27 g sugars, 5 g pro.
