Just because you’re avoiding dairy doesn’t mean you have to miss out on the biggest dairy delight — cream. This recipe is so good, I once fed it to a very dairy-intolerant friend, and she got mad at me because she thought I was being careless! Mind you, that very quickly turned to joy when I told her what she was really eating. This recipe is full of good fats from the coconut, and it isn’t shy on flavor.
- 1 young coconut — approximately 1 cup each of flesh and water
- 1 cup cashews, soaked
- 1/2 cup coconut oil
- 1/4 cup agave or coconut nectar
- 1 vanilla pod, or 3 tsp. vanilla extract
- 1/2-1 tsp. psyllium
Crack open your coconut and pour the water into a bowl or jug. Keep separate.
Scoop out the coconut flesh and place it in your blender.
Add all other ingredients.
Add about 1/4 cup of the coconut water.
Blend until creamy. If it is very thick, add a little more coconut water.
Pour into a container and place in the fridge. It will set when it has cooled.
Before serving, “beat” the set cream with a spoon, just to loosen it a little.
By: Ames Starr