Lemon Pudding Parfait
28th July 2015
Roasted Banana Coconut Ice Cream
24th August 2015
Ingredients
- 1 can full-fat coconut milk or coconut cream
- 1/4 cup cocoa powder or cacao powder
- 1 tbsp cocoa powder or cacao powder
- 1/2 tsp pure vanilla extract
- xylitol or maple syrup sweetener of choice to taste
Servings:
Instructions
- Open your coconut milk, and if it's not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight.
- Try not to shake the can too much before opening. It should get very, very thick.
- Once thick, transfer only the creamy part to a bowl, leaving the watery part out.
- Whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy.
- Stored uncovered in the fridge, the mixture gets even thicker.
