Author Notes
Never did I think I could find a healthy alternative to one of my favorite ingredients, heavy cream. I use heavy cream way too often on almost a daily basis and it is not that I think it is bad, but it just has a lot of grams of fat & plenty of calories. As soon as I found out coconut milk can be separated in the fridge into 2 parts, water or syrup and coconut meat, I set out to create this recipe. —Rachel Haas
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Ingredients
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2
cans of coconut milk (A Taste of Thai)
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1
lemon (zest and juice)
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1 tablespoon
organic powdered sugar
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1 ounce
raw hazelnuts
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1 ounce
old fashion oats
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1.5 ounces
organic fresh blueberries
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2 teaspoons
raw coconut sugar
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1 teaspoon
maple syrup
Directions
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1. Refrigerate the cans of coconut milk over night or 24 hours. This will allow the milk to separate into 2 parts: the thick meat of the coconut & the coconut water/syrup.
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2. After refrigeration, open the cans and scoop out the thick coconut meat into a medium bowl and set the water/syrup aside for another use. In the bowl, add the zest and juice of the lemon to the meat & whisk with a hand mixer for 5 minutes. The meat should transform into a cream. Sprinkle in the powdered sugar and whisk just until combined. Wrap the bowl and place it in the fridge to allow the cream to set up for 20 minutes.
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3. Chop the hazelnuts in a food processor until split into medium sized pieces. Add in the oats and blueberries and chop for another few seconds. Mix in the sugar and honey. Place this mixtures onto a sheet tray. Bake in the oven at 350'F for 15 minutes.
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4. To assemble the little cups I made, I just simply layered the granola and cream until full! I also sprinkled a little lemon zest on top. These would be great even for breakfast because they are so healthy!
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