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Maple-Almond Coconut Whip


This reminds me of an ice cream sundae --chopped almonds and chocolate sauce topping the rich and creamy almond-coconut mixture. Come to think of it, it might be good frozen like ice cream too.

As I was eating a spoonful of the whip, I spotted the chocolate sauce bottle sitting on the counter and squeezed a bit onto my spoon. Oh my, it was delicious. The thought of almonds quickly popped into my mind, so I toasted some and sprinkled them on top. Aaah, the combination of the sweet and creamy whip, dark chocolate sauce and the crunchy almonds was perfect.

Now you know how my recipes are created, half planned and half by chance. :-)

I always use Aroy-D brand coconut milk as it is the creamiest I've found with no additives added to it and is packaged in non-BPA cans, but for some reason even though I had chilled the can for 2 days before using it it wasn't as thick as it usually is. Most of the time, once it is chilled it is so solid it is almost like coconut butter. This time, when I opened the can, it was softer than I wanted but a sprinkle of glucomannan powder on top and beating it thickened it up nicely. If you ever face the same problem try adding a little glucomannan powder and whip it again then

chill the mixture as it thickens even more once chilled.

Maple-Almond Coconut Whip 3.38 net carbs per serving. 1 (14.5 oz.) can full fat coconut milk, chilled in the can at least overnight, several days is even better (I use this brand) 2 tbsp. almond butter (I use this brand) 1/2 tsp. maple extract or to taste (I used McCormick Brand) 1/4 tsp. stevia powder (equivalent to 1/4 cup sugar) (I use this brand) 1/4 tsp. gluccomanan powder or xanthan gum, if a thicker whip is desired (I use this brand) Sugar free chocolate syrup (I use this brand) 2 tbsp. chopped toasted almonds Pinch unrefined sea salt, optional 1. Remove about 1/4 cup solid coconut milk/cream from the opened can and place in a deep bowl or blender container. Top with almond butter, maple extract and stevia; blend with an immersion blender on High using the whip attachment or in the blender. Add remaining solid coconut milk/cream from the can, not scooping up the remaining coconut water. Whip until thick and fluffy. If whip is thinner/softer then you would like; gently sprinkle glucomannan or xanthan gum over the top. Do not dump the full amount on top or it will form nasty balls of gel. Blend until thoroughly mixed about 1 minute using the immersion blender. Spoon into four small bowls. Drizzle each with chocolate sauce, sprinkle with almonds and a tiny bit of salt. Serve immediately or cover and chill for several hours. Mixture will thicken if you used the Glucomannan powder or xanthan gum. Servings: 4 Nutrition Facts Serving size: 1/4 of a recipe (4 ounces). Nutrition information calculated from recipe ingredients. The maple extract, stevia, chocolate syrup and salt are not included in the recipe nutrition data as they either don't elevate blood sugar or they are optional. Amount Per Serving Calories 266.65 Total Fat 25.81g Saturated Fat 14.01g Cholesterol 0mg Sodium 34.2mg Potassium 90.55mg Total Carbohydrates 4.92g Fiber 1.54g Sugar 2.82g Protein 3.71g

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