This looks pretty cool! Ingredients: Kiwi Strawberry Blueberry Whole Watermelon 2 cans full fat coconut milk (13.5 oz cans) – unflavored and unsweetened 1/3 cup powdered sugar or to taste (I would have to try it with Stevia and see how it turned out to avoid using powdered sugar) 1 – 4 Tbsp coconut flour or tapioca flour (add 1 Tbsp at a time) 1 Tbsp vanilla extract or to taste Icing Directions: Chill the cans of coconut milk overnight in the fridge Open the cans, drain off the clear liquid and transfer the cream to a chilled bowl, using a rubber spatula to scrape all the cream out of the cans Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy Add the vanilla, then gradually beat in the powdered sugar and coconut or tapioca flour, 1 or 2 Tbsp at a time, testing for flavor and consistency For flavored whipped cream, add some cinnamon, instant coffee, or cocoa powder (you may want to increase the sugar a bit); or replace the vanilla with almond or coconut extract or a liqueur Using a rubber spatula, transfer the coconut cream to a covered storage container, and chill for 2 hours until the mixture firms. Serve chilled. Nutrition Data Per 73g Serving: 174 cal, 16g carb, 12g fat, 8mg sodium, 0g fiber, 1g protein, low Cholesterol, good source of Manganese. Estimated glycemic load 11 **Don’t like the coconut “icing” idea??…Then use plain Greek Yogurt instead of Coconut Milk and Almond Flour in place of the coconut flour… **Toast your almonds before pressing them on the side, you can toast them in a skillet over medium heat until golden, or toast them in the oven under the broiler…Be sure to let them cool completely before using them on your “cake”
Posted on: Sun, 28 Jul 2013 17:14:35 +0000
Trending Topics
Recently Viewed Topics
© 2015