A smooth, velvety and reviving coconut frozen yogurt made with coconut milk, remove, destroyed coconut with a trace of lime pizzazz!
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Coconuts are one of the quintessential Keto nourishments and I love it in any structure I can utilize it! Coconut oil, margarine, milk, destroyed, and so on, I use it! So it's just fitting that I make a low carb natively constructed coconut frozen yogurt, yet this one has a little bend… of lime!
For the best result, utilizing a frozen yogurt creator is truly required, yet you can likewise make it without one. Simply add the blend to a virus glass dish and spot in the cooler, at that point blend at regular intervals or somewhere in the vicinity.
Also try our recipe : 5 INGREDIENT QUINOA SUPERFOOD BREAKFAST BOWL #diet #breakfast #bowl #paleo #keto
- 1 cup heavy cream
- 13.5 ounce can unsweetened full fat coconut milk
- 3 egg yolks
- 1/2 cup swerve confectioners
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure coconut extract
- 1/2 cup unsweetened shredded coconut very finely shredded
- Zest of 1 lime optional
- Pinch of salt
INSTRUCTIONS
- Add the bowl and paddle of your ice cream maker to the freezer and allow to freeze over night. Add the heavy cream and coconut milk to a saucepan over medium heat and heat to a gentle simmer.
- Whisk the egg yolks and swerve together, then set aside. Temper the eggs with the cream- add a ladle full of the cream to the egg mixture, whisking the whole time.
- Add another ladle full of cream, then add the mixture into the saucepan with the cream and cook on medium-low for about 8-10 minutes (stirring constantly), or until the custard thickens and coats the back of a spoon and stays separated.
- Remove from the heat and whisk in the salt, shredded coconut, vanilla and coconut extracts and allow to cool for a few minutes. Cover with plastic wrap, making sure the plastic is touching the custard, so it doesn’t form a skin.
Source : bit.ly/3bpuUuQ
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