Recently, an american friend of mine told me about Almond
Joy coffee creamer from International Delight. I was so excited, I
really really love coconut, and chocolate. The thought of indulging in
that flavour in my once daily coffee blew my mind. However, I ws sorely
disappointed to realize that this particular variation was not available
in Canada. I found a recipe online, but made a few tweaks, because I
wanted to make a bigger batch, and, I didn't have any almond extract.
Here is my recipe: (This will make a lot, you can half it if you need to.)
1 500ml carton of fresh whipping cream
1 355ml can evaporated milk
12 tbsp of coconut palm sugar. (You may use regular Raw sugar)
1.5 cups shredded coconut. (It is important this is unsweetened, and NOT dessicated)
6 tbsp cocoa powder
2 Tbsp Vanilla extract
1/3 cup slivered almonds, or better yet, 3 tbsp of almond butter
1 355ml can evaporated milk
12 tbsp of coconut palm sugar. (You may use regular Raw sugar)
1.5 cups shredded coconut. (It is important this is unsweetened, and NOT dessicated)
6 tbsp cocoa powder
2 Tbsp Vanilla extract
1/3 cup slivered almonds, or better yet, 3 tbsp of almond butter
Pour
all ingredients into a high powered blender, (I have a Ninja
Professional 1100 watt), or a food processor. Put it on high for at
least 4 minutes. You may want to strain your creamer through
cheesecloth, or a wire mesh strainer, but I didn't. I love chewing on
coconut chunks. I used slivered almonds, because I was out of almond butter, and I had forgotten to make the almond butter myself, ahead of time. I didn't find that there was much, if any flavour of almonds what so ever in this recipe, but it was delicious nonetheless.
I imagine if there is too much for me
to use up in 2 weeks, I will make a milkshake with some of this, or
muffins, or cookies, Make sure you put this in the fridge right away.
This will keep for about two weeks, but I don't think that it will last
long enough to spoil.
No comments:
Post a Comment