Coconut Cocoa Cream

Nadia GalinovaNadia Galinova
Novice
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Coconut Cocoa Cream
Image: Lilia Tsacheva/Lipodve
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18/12/2021
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Preparation
10 min.
Тotal
10 min.
Servings
4
"Creams are a better option than desserts and this coconut cream is our forbidden love"

Ingredients

  • coconut milk - 1 tin (400 ml)
  • coconut sugar - 2.65 oz (75 g)
  • cocoa - 1.6 oz (45 g)
  • coconut flour - 2.7 oz (75 g)
  • hazelnuts - 1.7 oz (50 g) roasted for decoration
measures

How to cook

Shake the coconut milk very well before opening the tin.

Once you open it, pour them into a blender or nutribullet.

Add the coconut sugar, then add the cocoa and coconut flour.

Set the hazelnuts aside.

Blend all of the ingredients until you get a thick saturated chocolate cream.

Pour it into suitable cups or bowls and decorate each one with a few hazelnuts.

You can eat the coconut cocoa cream right away, but it is tastier when it has been left in the fridge for a while and cools down well - at least 2 hours.

Store the cream in the refrigerator.

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