hot chocolate

Cool Treat

Whipped Cold Dessert Recipe

I love the summer. I love reading a book outside. I love being at a lake. I love sundresses. I love having the windows open. I, also, love SUMMER TREATS!!!!!!!! Enter this pudding/whip cream deliciousness. It’s SO easy, SO good, and SO much better in the calorie and sugar department than ice cream.

Ice cream is the number one thing that people tend to gravitate towards when summer hits. What I don’t love is the insane amount of ice cream I can eat in one sitting. Sweet treats aren’t all that often for me so I definitely like to indulge once in a while but at the same time, I need to hold myself accountable to not eat a double waffle cone every time.

 

cool treat

This little tasty treat is made with refrigerated and separated coconut milk. The coconut milk needs to be ABLE to separate. Well, how does it do that? You need a good can of coconut milk (yes, there are bad cans) and put it in the fridge for about 6 hours or overnight and it does it on its own!

TIP: When trying to find a “good” can of coconut milk that will separate, shake the can gently. If you hear lots of liquid sloshing around, don’t buy it; it’s bad. When the milk is completely mixed and liquidy it will not separate. When you gently shake a can and you hear a “lub-blub” or you don’t hear/feel anything, THAT’S A GREAT CAN OF COCONUT MILK for our purposes.coconut milk

Thai Kitchen brand is the best for separating. Do not buy the “lite” version. Gross.

Ingredients:

-1 (13.5 oz) can of coconut milk, refrigerated overnight

-1 tablespoon of honey

-1 large ripe banana

-1/4 cup of nut butter

-additional toppings: crushed walnuts/pecans, chocolate chips, coconut flakes, dark chocolate cocoa powder, etc

Instructions:

  1. Take your can of coconut milk out of fridge and flip over. Open the can and pour out the watery milk and put in separate container to save for smoothies or whatever. Spoon out the amazing coconut cream and put in bowl.
  2. Add the honey.
  3. Use a mixer to mix the coconut cream and honey until fluffy like whipped cream.
  4. Add in your banana and nut butter and mix until smooth and creamy.
  5. Transfer to a serving dish, add extra toppings OR put in the fridge for about 30 minutes so it can thicken up.
  6. Store in fridge for up to 3 days.

NOTE: If adding in cocoa powder, add it in with banana and nut butter.

If you didn’t want to make all of that you could use the whipped coconut cream for a topping on something. Preferably not ice cream. 😉


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