Going nuts about coconuts? :) This is your treat then! Coconut lovers, your turn has come, and this treat is made with love, especially for you. It’s packed with coconut flavour, easy to make, healthfully sweet, and made to be enjoyed cold at any time of the day.

One of the many things I love about summertime is that I get to create and enjoy fresh looking, exotic, delicious, creamy, naturally sweet, cold desserts and not only. Drinks, granitas, ice creams, pies, tarts, bars, gazpachos, salads, and the list can go on. It’s an endless list of using seasonal fruits, or exotic nuts and fruits to create unique tasting and beautiful looking food.

If you’ve checked any of my recipes, you might have noticed that I frequently use quality organic coconut derived ingredients. Coconut milk (I like to refer to it as mylk just to avoid any confusion), coconut water, coconut butter and/ or oil, condensed coconut milk, coconut sugar, so many coconut-derived products. They all provide flavour and natural sweetness to a recipe. The coconut sugar, for example, is a healthier alternative to the regular sugar and scores lower on the glycemic index. On the market, coconut sugar is also known as coconut palm sugar.

I always get organic unrefined coconut sugar. In this recipe, I purposely didn’t add any extra sugars, even unrefined ones, because the coconut products are sweet enough, especially the condensed coconut milk.

If coconut condensed milk is not accessible to you, just add more coconut cream, about another half cup, and a tad of coconut sugar.

Also, when it comes to gluten-free flours, the coconut and almond flours are my favourite to use. They’re both low in carbohydrates and have proper nutrition facts attached. Neither of the flours comes from grains, and they can be safely used in raw nut bars or raw desserts. Coconut flour is basically dried up and ground up coconut meat. So, it’s not technically a ‘flour.’ The same goes for almond flour. It’s made from the ground up almond nuts, and it can be eaten raw.

What I like best about this dessert is that it’s served cold. Yes, you do need to keep it refrigerated, or in a cooler box if you’re on the road travelling or a lunch box with an ice pack, but it’s the perfect treat to take on the go during summer months. When we go to the beach or park outings, I always pack a nutritious sweet treat with us. It’s a must! :)

These little bonbons are packed with the suitable type of fats, low-carbohydrates from the coconut flour, and almond flour, fibre and protein from the coconut shreds, and the coconut butter, all in all, it’s a nourishing healthy treat worth making. And it’s so easy! You can get creative and add ingredients that you fancy. My recipe can inspire you, and I’ll be happy if you make it, but I encourage you to give it your personal touch if you feel like it. Always! :)

Enough talk about coconuts, so I encourage you to check out the recipe and give it a go. Leave a comment below if you try it. I’d love to hear from you!

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Until next time,

T

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