How to Make a Rick-approved, Coconut Cream and Coconut Butter Dessert Recipe with Coconut Cream And Coconut Butter.
This is a great dessert to enjoy with ice cream or with a vanilla ice cream, but it can be adapted for other tastes.
You can add some chocolate chips or whipped cream or even make it with coconut milk or coconut butter, if you like.
Here’s how to make this dessert: Place all the ingredients in a blender, blending on high until smooth.
Pour into an ice cream maker and freeze.
Make it a day ahead and use as a treat for Valentine’s Day.
To make the coconut cream, mix the coconut milk with coconut oil in a food processor or with the coconut butter and add to the ice cream.
If you like, you can add in coconut cream syrup, whipped cream, vanilla ice creams, or just some plain old vanilla.
This dessert can also be served as a dessert to a Valentine’s Eve party.
I love making it with just coconut cream for Valentine, or a simple vanilla ice dessert.
You could even use it to make your own chocolate chip cookie crusts or just for a snack with a twist!
Recipe Notes This recipe makes 1 1/2 cups of ice cream and 1/4 cup of coconut cream.
You will need about 3 1/3 cups of frozen coconut cream to make the total serving.
The frozen coconut milk will thicken the ice creamer and keep it from being too thick or creamy.
The recipe freezes well for about 6 months.
For best results, store the coconut oil at room temperature for up to a month, then reheat at room temp for a few hours before serving.
This will keep the icecream from getting too stiff and thick.
If your ice cream is too stiff or too creamy, add a little water to help it thicken.