It's rich, yet you needn't feel regretful, on the grounds that the entirety of the fixings are beneficial for you. It's anything but difficult to feel satisfied with just a couple of little squares as well.
Creamed Coconut (not to be mistaken for 'coconut cream') arrives in an unadulterated, strong, focused square that melts on warming. It is the unsweetened got dried out crisp meat of a develop coconut, that has been ground in to a semi-strong white cream.
It sets at typical room temperature. You can discover it alongside coconut milk in wellbeing nourishment stores and it is frequently accessible on the planet nourishment segment of a grocery store as well. Except if you live in a hot nation, you'll need to dissolve it before making this formula. Cleave it up or grind it to make it simpler to liquefy (guidelines on the most ideal approach to do this beneath).
Creamed coconut is basically equivalent to coconut margarine (which is distinctive again to coconut oil) – it is in any case, a considerable amount more affordable to purchase than the spread. You can utilize them reciprocally. The creamed coconut may have an insignificant measure of cemented coconut oil in the pack, despite the fact that this works fine in plans.
- 300g creamed coconut (or coconut butter)
- 75g to 100g organic blueberries (frozen works best for colour)
- 1 heaped teaspoon fresh lemon rind
- 2 tablespoons maple syrup
Instructions
- Allow your blueberries to defrost a little ahead of time.
- Roughly chop your creamed coconut block.
- Melt the creamed coconut block on a cooker or stove top by putting the creamed coconut (or coconut butter) in a small, oven proof, glass bowl; and then by putting that bowl in a small pan containing an inch or so of hot water. Keep the hob/stove burning on a low heat. The heat will then transfer through the bowl, enough to melt the coconut. Give it frequent stirs to assist the melting process. Don’t keep it on the heat any longer than it takes to melt it.
- Grate a teaspoon worth of unwaxed, organic lemon rind.
- Once melted add the blueberries, lemon rind and maple syrup and blend together. I find this easiest to do with a hand (immersion) blender. That makes the cleaning up process so much easier. You may have to transfer it to a jug if your glass bowl is too big to get in there with the hand blender. This would also work with a small food processor.
- Note: If you are using frozen blueberries, then you'll need to defrost them before blending otherwise they'll set your melted coconut before you blend it. You can always toss them into the bowl when you are melting the coconut. Frozen blueberries seem to work best for colour.
- Press down the blended mixture into a parchment paper lined loaf tin and then pop it into the freezer for about 20 to 30 minutes to solidify. Alternatively just pop it in your fridge and give it a bit longer to turn solid.
- Once firm, slice into squares or triangles.
- You can enjoy this right out of the freezer as a very firm 'fudge-like' treat or out of the fridge as a gorgeous soft fudge.
- Enjoy.
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