Simple to make, high in protein, loads of flavour, and filled with good fats from the coconut! These coconut cream bowls can be had for breakfast or even as a healthy dessert!

Ingredients:

  • 1 cup Organic Coconut Milk (canned, full fat)
  • 1 1/2 tbsp Almond Butter
  • 1 tbsp Maple Syrup
  • 1/2 cup Blueberries (Fresh of frozen work!)
  • 1/4 cup BioSteel’s Vanilla Protein Powder

Directions:

  1. Refrigerate the coconut milk overnight
  2. Scoop out the thickened cream from the can of coconut milk that has been refrigerated overnight into a mixing bowl, and set aside the remaining coconut juice for other uses.
  3. Add almond butter, maple syrup, coconut cream, and protein powder to a blender or hand mixer to whip until fluffy.
  4. Divide the mixture into small bowls and put into the freezer.
  5. When ready to consume, take them out and top with blueberries!

Notes:

  1. Cake frosting: this whip also makes a great cake frosting! Simply double or triple the recipe.

 

Thanks to Sylvie Tetrault for the recipe!