Refrigerate overnight 3 cans, 5.4 oz. of unsweetened organic coconut cream.
Refrigerate your bowl to get it ice cold.
Turn the can upside down and open it so you can easily drain the liquid from the cream.
Put the cream in the refrigerated bowl and whip it up.
Sweeten it with 1 tbs. agave syrup and 1 tsp. vanilla, while whipping it up.
Archives for November 2014
Pumpkin or Butternut Squash Pie Young Living Cinnamon and Clove Essential Oil
Ingredients
- 2 cups pumpkin or butternut squash (squash will make the pie sweeter)
- 3 eggs
- 7 drops YL cinnamon essential oil
- 2 drops YL clove essential oil
- 1 tsp. powder stevia
- 1/2 tsp. salt
- 1/2 cup date sugar
- 2 cans unsweetened organic coconut cream
- 1 gluten free pie crust
Directions
Pre-heat oven to 425 degrees.
In a blender add all the above ingredients except for the pie crust.
Blend it until all mixed together and smooth.
Pour it into the pie shell.
Bake it in the middle of the oven on 425 degrees for 20 minutes.
Turn down the oven to 350 degrees and finish baking the pie for
about another 40-45 minutes or until firm.
Garnish with coconut whipped cream.
Carob Pudding Parfait with Young Living Cinnamon Essential Oil
Ingredients
- 2 cups almond milk
- 1/4 cup yacon syrup
- 4 egg-yolks
- 1/3 cup carob powder
- 1 tsp. stevia
- 4 tsp. arrowroot powder
- 2 drops Young Living Cinnamon essential oil
- 2 Tbs. vanilla
- 1/4 tsp. salt
- 2 Tbs. coconut manna
- 2 Tbs. chia seeds
- 2 Bananas
- 1 cup finely ground pecans
- 1/2 cup shredded raw coconut
- 1 Tbs. yacon syrup
- 4 egg whites
- 1 Tbs. agave syrup
Directions
In a large saucepan stir together 1 1/2 cups of the almond milk, stevia, carob powder and yacon syrup. Heat it to a simmer. Remove it from the heat while you:
In a separate bowl whisk together the egg-yolks, arrowroot powder, vanilla, salt, and cinnamon essential oil.
Put the saucepan back on the heat and whisk the egg-yolk mixture into the pot.
Bring to a boil then keep cooking 3-4 minutes until it thickens.
Remove it from the heat and immediately add the coconut manna so it melts as you whisk it in.
Add the chia seeds, stir them in.
In a separate bowl beat the egg whites on high speed with a mixer. Drizzle the 1Tbs. agave syrup while beating the egg whites until they are stiff.
Add about 3/4 cup of the pudding to the egg white bowl, folding them into each other. Fold in the rest of the pudding. Set aside until you make the coconut crunch.
Making the coconut crunch:
Add together, 1 cup ground pecans, 1/2 cup shredded coconut and 1 Tbs. yacon syrup.
Thinly slice 2 bananas.
Now you are ready to build the 6 parfaits.
Put the coconut crunch on the bottom of the glass.
Add the pudding on top of the crunch.
Top with bananas.
Do the same thing again, ending up with the pudding.
Cover the tops of the parfaits with plastic wrap and allow them to setup in the refrigerator, preferably over night.
Garnish with whipped coconut cream when ready to serve.