Not many people know this but recently I’ve ventured into the Ketogenic lifestyle. Therefore, I’ve had to recreate many of my favorite recipes.
With this uber hot weather that we’ve been having here in South Carolina and with summer literally right around the corner I’ve been really wanting to have a coconut paleta.
I recreated my kid-friendly coquito recipe and made it into a paleta. When I tell you this is a winner, it is!!! It’s creamy, decadent and so delicious!
Now for the recipe:
1 tsp. vanilla extract
1/2 cup Monk fruit golden sweetener
1 cup heavy whipping cream
1/2 tsp. cinnamon
1 can of coconut milk
1 packet of pure unsweetened creamed coconut 6 oz.
1/2 cup of unsweetened coconut flakes
Mix all of the ingredients in the blender and pour into paleta (ice cream) molds. This makes 10 paletas and a little leftover that I froze in a disposable cup.
Freeze until firm.
I used my Carb Manager app to determine the macros on my recipe. One serving equals 2 grams of Net Carbs, 17 grams of Fat and 1 gram of Protein. I’d recommend you put in all the ingredients and calculate the macros on your recipe.
Enjoy! ¡Buen provecho!