Whipped Coconut Cream

1 (14 ounce) can unsweetened coconut milk
2 tablespoons white sugar, or to taste
1 teaspoon pure vanilla extract

Prep 10 m
Ready In 8 h 10 m
Refrigerate can of coconut milk, 8 hours or overnight.
Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.


Sugar Free Crustless Coconut Custard Pie {Dairy Free, Gluten Free & Low Carb}

Author: Brenda Bennett | Sugar-Free Mom

Nutrition Information

Serves: 12

Serving size: 1 slice

Calories: 98

Fat: 8.8g

Saturated fat: 3.8g

Carbohydrates: 1.4g

Sugar: 0.2g

Sodium: 31mg

Fiber: 0.5g

Protein: 3.9g

Cholesterol: 58mg

Prep time: 5 mins

Cook time: 45 mins

Total time: 50 mins




2 cups unsweetened coconut milk

4 eggs

1 vanilla bean pod or 1 teaspoon vanilla extract

1 1/2 teaspoons coconut stevia

8 ounces shredded unsweetened coconut

1/2 cup almond meal/ flour

pinch salt

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Preheat oven to 350 degrees.

With an electric mixer or stand mixer, combine milk, eggs, vanilla and stevia.

Beat on medium speed for 1-2 minutes until thoroughly combined.

Pour in coconut and mix on low speed for 1 minute.

Add almond flour and mix on low speed for 1 minute.

Spray a 9 inch pie plate with nonstick cooking spray.

Pour mixture into pie plate.

Bake 45-55 minutes until toothpick in center comes out clean.

Let cool on stove. Refrigerate.

Serve with fresh berries and Dairy Free Whipped Cream.


Weight Watchers Points+: 4*

Avocado Turmeric Fudge Brownie Recipe

Recipe by:author Megan Olson
These Avocado Turmeric Fudge Brownies are packed with immunity-boosting ingredients. A healthy way to satisfy a chocolate craving!


 1 cup dates, pitted, soaked, and drained

 1 cup raw cashews, pitted, soaked and drained

 1 ripe avocado

 1 ½ T melted coconut oil

 ½ cup cacao powder

 3 T chocolate protein powder

 ¼ t vanilla extract

 1 T maple syrup

 ½ t turmeric, for dusting


 In a blender, add avocado and soaked dates. Blend on high until dates are broken down.

 Add cashews, coconut oil, vanilla extract and maple syrup. Blend to combine.

 Add protein powder and cacao powder. Blend until the mixture becomes a dough.

 Layer parchment paper crisscross in an 8×8-inch baking pan, allowing for the parchment paper to hang over the baking dish for easy removal.

 Transfer the batter into the baking pan. Use a spatula to spread the batter evenly in the pan and into the corners.

 Place the baking dish in the refrigerator for 5 hours to set.

 Remove from the refrigerator and lift the sides of the parchment paper to remove from the baking pan.

 Dust with turmeric and slice into 12 bars.

 Store bars in the freezer in a storage container up to one week.



2 cups sugar
1 tablespoon corn meal
1 tablespoon flour
5 eggs
pinch of salt
1 cup pecans, coarsely chopped
1 cup drained crushed pineapple
1 cup flaked coconut
1 stick butter, melted
1 unbaked pie shell


Beat the sugar, corn meal, flour, eggs and salt together. Gently stir in the pecans, pineapple and coconut (don’t beat it). Stir in the melted butter and mix well.
Bake at 300 degrees in an unbaked pie shell approximately 50 to 60 minutes.
Here I covered the crust edge with some aluminum foil to keep it from burning. Cook 15 to 30 more minutes, or until the pie is set.
For the topping I did whipped topping and mixed in a little almond extract. Then sprinkled on toasted coconut.

Dr Axe’s Healthy Dark Chocolate Mousse Recipe

Recipe by:author Dina Hassan
Meet the creamiest, richest mousse you’ve ever tasted. Dairy-free and packed with antioxidant dark chocolate, this Paleo dessert keeps things deliciously healthy.
7 oz dark chocolate, roughly chopped
1 1/2 cans coconut milk, refrigerated overnight
1/4 cup raw honey
1/4 cup cocoa powder
Seeds from one fresh vanilla pod
2 squares dark chocolate, shaved, for garnish
Fresh berries, for garnish
Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Stir until melted, remove bowl from the heat and set aside to cool slightly.
Take coconut milk out of the fridge and scoop out the thick cream on top.
Place the coconut cream in a medium bowl. Add honey. Using a hand mixer, beat on high for 2 minutes until thick and creamy. Reserve 4 tablespoons of the whipped cream to use as a topping to serve with the mousse. Set aside.
Fold in the melted chocolate, scraped vanilla seeds and cocoa powder. Beat on low for 1 minute, until smooth and thick.
Divide the mousse between 4 small serving glasses. Top with whipped coconut cream, shaved chocolate and berries. Enjoy!

Chocolate Cake in a Mug

Total Time: 15 minutesServes: 1

2 tablespoons dark chocolate (minimum 70% cacao), chopped

1 tablespoon grass-fed butter or coconut oil

2 teaspoons coconut flour

1 teaspoon cassava flour

1/8 teaspoon baking powder

pinch of sea salt

1 egg

Preheat oven to 350 F.

Place oven-safe mugs in the oven while preheating.

In a small sauce pan, melt dark chocolate and coconut oil.

Pour chocolate mixture in a small mixing bowl.

Add in coconut flour, cassava flour, baking powder, sea salt and egg and whisk until well combined.

Carefully remove mug from the oven and pour mixture into the mug. Place back in the oven.

Bake for 10–12 minutes, or until a toothpick inserted comes out clean.

Top with coconut whipped cream or vanilla coconut ice cream, if desired.

Paleo Pie Crust

Serves:1pie crust

2 cups blanched almond flour (not almond meal)

¼ teaspoon celtic sea salt

2 tablespoons coconut oil, room temperature

1 large egg


Place flour and salt in food processor and pulse briefly

Add coconut oil and egg and pulse until mixture forms a ball

Press dough into a 9 1/2-inch glass pie dish

Bake at 350° for 8-12 minutes

Dr. Axe’s Coconut Macaroons Recipe

Total Time: 20 minutesServes: 48 macaroons
3 cups coconut flakes

½ cup honey

1 tablespoon vanilla extract

6 egg whites

¼ teaspoon sea salt

Preheat oven to 350 F.

In a large mixing bowl, add coconut flakes, honey and vanilla.

In a separate mixing bowl, whisk with electric handheld mixer egg whites and sea salt until peaks form in the eggs.

Fold in egg whites with coconut flake mixture.

Drop batter on to parchment paper on cookie sheet.

Bake for 10 to 15 mins until lightly browned.

Pumpkin Pie Chocolate Muffins

Ingredients (makes 18 servings):
100 g (3.5 oz) dark chocolate
2 tbsp extra virgin coconut oil
½ cup coconut butter
¼ cup extra virgin coconut oil
2 tsp pumpkin pie spice mix
2 tbsp powdered Erythritol or Swerve, or other healthy low-carb sweetener
½ cup unsweetened pumpkin puree
Optional: 15-20 drops Stevia extract or other healthy low-carb sweetener

Place the chocolate and coconut oil in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water. Bring to a boil over a medium heat. Once completely melted, remove from the heat and set aside.

Fill each of the 18 mini muffin cups with 2 teaspoons of chocolate. If you have any chocolate left, just add it to the cups. Place the chocolate in the fridge for at least 10 minutes.

Place the coconut butter, coconut oil, erythritol and pumpkin spice mix into a bowl and melt just like you did the chocolate.
Add the pumpkin puree and mix until well combined.
Remove the muffin cups from the fridge and add a heaping teaspoon of the pumpkin & coconut mixture into every cup. Place back in the fridge and let it set for at least 30 minutes.
When done, keep refrigerated. Coconut oil and butter get very soft at room temperature. Store in the fridge for up to a week or freeze for up to 3 months.



By The Super Sisters

2 cups oat flour
½ cup coconut sugar or raw cane sugar
1 ½ cups pumpkin puree
1 egg
1 cup unsweetened almond milk
1 tbs coconut oil
1 tbs pumpkin spices
1 tsp baking powder
½ tsp baking soda
¼ cup semi-sweet chocolate chips

Preheat oven to 350 degrees and spray a 8×8 baking pan with nonstick spray.

In a medium bowl, beat egg and sugar then add pumpkin, oil almond milk and vanilla extract.

In another bowl, mix all dry ingredients (except the chocolate chips), add to the wet ingredients and mix well.

Fold in chocolate chips (save a few to sprinkle on top) and pour batter into prepared pan.

Bake for 35-45 minutes or until toothpick comes out clean.