Coconut Cream Dessert Topper Recipe (in Vanilla or Chocolate!)


If you have holiday events in the next month, this will be your secret alkaline weapon! 

Use it to top any alkaline dessert or sweet treat, and whether you enjoy the vanilla-coconut or chocolate version, with a crowd or for your own enjoyment, you’re sure to love the results.

By the way, if you are a chocolate lover, keep your eye out for my blog post on Thursday about cacao. It is not to be missed!

This is so creamy and flavorful, you won’t even miss the acidic version.

Give it a try and let me know what you think over on Facebook.


Ingredients [Serves 2]

1 cup coconut meat (scraped from a Young Thai Coconut)
1 tbsp. coconut nectar
½ tsp. or ½ dropper vanilla (I prefer Medicine Flower Vanilla)
Big pinch sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
Optional: add 1-2 tbsp. of cacao powder for Chocolate Coconut Cream


Blend in small blender, and then cool down in fridge to allow time to “fluff.” Place on any dessert (for example, Pumpkin Chia Pudding).

Want another excuse for a chocolate rush?

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