If we had to pick a food blogger with the most colorful Instagram feed, our vote would go to Mei Yee. Her page is filled with tasty desserts and other treats that come in all the colors of the rainbow, and here are some of her most vibrant recipes.
Red
Mei Yee’s red desserts are pretty rare, since she prefers light, pastel colors, but this raspberry chocolate beet cake is worth a try.
Orange
Bring some orange shades into your cookbook with this delicious passion fruit cake.
Yellow
Desserts in mellow yellow tone are simply irresistible, and it doesn’t get much better than this passion fruit tart with coconut chantilly cream.
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Passion Fruit Tart with Coconut Chantilly Cream 🌱 Baked in @patissenederland rectangle tart tin 💛💛 Passion fruit cream filling 200g passion fruit pulp, about 6 passion fruits 400ml full fat coconut milk Juice of 1 lemon 1/4 cup sugar of choice 2 tbsp cornstarch (dissolved in 1/4 cup water ) 1 tsp agar agar powder Coconut Chantilly Cream 150g full fat coconut milk 100g dairy free white chocolate 220g coconut whipping cream, chilled Crust 1 1/4 cups all purpose flour *150g 1/4 cup almond meal *28g 1/4 cup powdered sugar *35g 90g cold vegan butter 1/2 tbsp cold almond milk *7g 1 tsp vanilla extract pinch of salt Chantilly cream Bring coconut milk to a boil, pour hot milk over the chocolate and whisk until smooth. Add the cold coconut whipping cream and whisk for 2 minutes. Cover and refrigerate overnight. Crust Preheat oven to 180c. Grease a rectangle tart tin Set aside. In a food processor, add crust ingredients, pulse until combined and dough ball forms. Firmly press mixture into the tart pan with your hands, press into bottom and up the sides of tart pan. Bake for 15-20 minutes until golden brown. Transfer to a wire rack and let it cool. Filling add passion fruit pulp and lemon juice into a blender. Pulse the blender to separate the seeds from their gelatinous membrane. Rest a fine mesh sieve over a small bowl and pour the passion fruit into the sieve. Use the back of a spoon to press out the juice. In a saucepan, bring coconut milk and sugar to a boil. Add agar-agar and stirring constantly until completely dissolve, about 2 minutes. Add passion fruit juice, dissolved cornstarch, stirring constantly until smooth. Lower the heat and let simmer for 1 min. Pour mixture over the tart and refrigerate until set. Whip chilled Chantilly cream with an electric mixer until soft peaks form. Pipe cream on the tart and serve.
A post shared by Mei Yee (@nm_meiyee) on Aug 31, 2020 at 6:47am PDT
Green
Mei Yee’s green desserts usually utilize matcha powder as the main ingredient, and that’s the case with this matcha white chocolate fudge flan.
Blue
When it comes to getting a gentle blue shade, this food blogger usually uses the blue spirulina powder, and that was the case with her lemon layer cake with blue spirulina frosting.
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Lemon layer cake with blue spirulina frosting 💙 Who wants a slice? 🙌🏻 Coloured naturally with @suncorefoods blue spirulina powder 🌱 use code MEIYEE15 for 15% off For the cake Dry ingredients 2 1/2 cups all purpose flour 300g 1/4 cup powdered sugar 25g 1/2 cup sugar of choice 100g 1 tsp baking powder 3/4 tsp baking soda 1/4 tsp salt Wet ingredients 1/2 cup non dairy yogurt 90g 1/2 cup lemon juice 1/2 cup milk of choice 120g coconut oil or butter Zest of 1 lemon Frosting 200g dairy free butter 2 to 2 1/2 cups powdered sugar 1/2 -1 tsp blue spirulina powder 1 tsp vanilla bean extract 1/4 tsp rose salt 1/2 to 1 tbsp of cold soy milk (for thinner consistency) Preheat oven to 175c. Grease layer cake pans. Set aside. In a large bowl, whisk the dry ingredients together until combined. Set aside. In a stand mixer, cream together coconut oil or butter, sugar and yogurt. Add in half of the flour mixture mix on low. Add in milk, lemon and the remaining flour mixture, Mix on medium speed for about 1-2 mins or until smooth. Slowly pour the batter into prepared pans. Tap gently against the counter to release air bubbles. Bake for 20-25 mins. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cake onto a rack with parchment paper and cool completely. Whip butter in the stand mixer bowl with the paddle attachment, on medium to high speed for about 2 minutes. Stop mixer and add the sifted powdered sugar, spirulina powder, salt. Mix on low speed until incorporated, scrape the bottom and sides of the bowl and then add in vanilla and milk (if you’re looking for thinner consistency, mix on medium high speed for 1 to 2 minutes until smooth. #vegan #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #love #food #breakfast #healthyfoodshare #instacake #foodie #instagram #recipe #foodphotography #foodpics #foodgasm #pastry #tasty #dessert #foodstagram #healthybreakfast #cake #inspiration #chocolate #instagood
A post shared by Mei Yee (@nm_meiyee) on Aug 27, 2020 at 7:06am PDT
Indigo/Violet
When it comes to the dishes that closely resemble the indigo and violet shades of the rainbow, this purple carrot sourdough, and purple carrot pumpkin seed bread are as close as it gets.
