Gluten-free, Vegan Coco-Coconut Cream

This week I’ve been craving something sweet. Some days I’m stronger than the cravings, some days they’re gone, and some days my mouth waters thinking about a hunk of dark, semi sweet chocolate.

Most of my cravings are gone thanks to a grain and sugar-free diet, but occasionally my mind wins and I find myself staring at the inside of the fridge, willing it to have something that will melt in my mouth with rich, chocolate goodness.  Without eggs, grains, oats and nut flours, cookies are tough and I’ve been looking for healthy alternatives to satisfy my need for sweet goodness. I’m still working on some raw options, but tonight I wanted something tasty, easy and that wouldn’t leave my belly in a sad funky state.

Then it hit me :)

Coconut milk is something I always have in stock; I use it in my coffee in place of milk or cream, and it makes an amazing whipped topping. So tonight, instead of making a vanilla whipped cream, I decided to throw in some raw Cocoa and sweeten it with a touch of stevia. The result was a delicious, light whipped desert that my 8 year old ended up fighting me for. I love it when he fights me over a healthy treat!

Super simple to make, and uses ingredients we always have on hand,  you can whip this up anytime the urge hits. Follow these tips to keep your belly happy and healthy!

Items to keep on hand at all times:

  • Full-fat Coconut Milk in the fridge (store cans upside down to make it easier to separate the thick coconut from the liquid, making your whipped treat frothier)
  • Raw (unsweetened) Cocoa
  • Raw stevia, honey or maple syrup (sweeteners of choice)
  • Gluten-free, pure vanilla extract

 

Gluten-free, Vegan Coco-Coconut Cream

Ingredients

  • 1 Can Full Fat Coconut Milk
  • 1/4 Cup Raw Cocoa
  • 1/2 Tsp Pure GF Vanilla Extract
  • Sweetener of choice, to taste

Instructions

  1. Open a can of Full-fat Coconut Milk and leave in fridge overnight (best for full, whipped creamy dessert).
  2. Pour Coconut Milk into mixing bowl.
  3. Add Cocoa and Vanilla Extract.
  4. Whip on low speed for 1-2 minutes until fully blended.
  5. Add sweetener of choice in 1/4 tsp doses until desired sweetness is reached.
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Here are some of my favorite Coconut Milks to keep on hand. Thai Kitchen and Native Forest tend to make the thickest, creamiest mousse-like whipped deserts. Always opt for full fat to avoid extra additives and preservatives. I like to order these in bulk from Amazon and store a few in the fridge (upside down, just in case you choose to make a dessert) and use them in my iced coffee everyday. I find these are typically cheaper on Amazon, but not always, so check your local market to compare prices.

 

Note that if you manage to have any leftovers, you can store them in an open container in the fridge and it will thicken overnight, though around here we never have leftovers to worry about. Coco, chocolate goodness that leaves your belly happy!

 

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  9 comments for “Gluten-free, Vegan Coco-Coconut Cream

  1. December 19, 2012 at 3:21 pm

    #Gluten-free, #Vegan Coco-Coconut Cream dessert. Super simple and delish! http://t.co/WXHzQ9Ib

  2. December 19, 2012 at 4:16 pm

    This looks ridiculously awesome! MT @atxfoodblogs Gluten-free, Vegan Coco-Coconut Cream http://t.co/EkB9Gn9g via @MyInspiredEats

  3. Alex
    December 19, 2012 at 4:45 pm

    Love this! I never thought of using coconut milk to make a dessert. Which brand do you recommend?

    • December 19, 2012 at 5:38 pm

      Hi Alex,
      My fave for a thick, mousse-like consistency is Thai Coconut. Great question – I’ll add that to the post :)

  4. Simon King
    January 4, 2013 at 4:57 am

    Wow, this looked great, and easy, so I thought we deserved a treat after our first week of Paleo living. I followed the recipe, but processed the cream in the ice-cream making attachment of my mixer.

    WHAT. A. TREAT!

    I know we should only have a little, and occasionally, but I want to eat it ALL right NOW! :)

  5. Kayla
    January 29, 2013 at 9:53 pm

    Does the description mean that you should only take the more liquidy part of the coconut milk, or the thicker part? I’ve never used coconut milk before, but I got some from the store the other day so I could make this recipe! :)

    • January 29, 2013 at 9:57 pm

      Hi Kayla,
      Use the thicker part and leave the liquidy part for your coffee the next day :) Let me know how it turns out!

    • February 25, 2013 at 4:17 am

      Powder is much easier and comes out super smooth and fluffy! Also the chips are slightly bitter if they’re cocao nibs.

      Let me know how it turns out!

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