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Paleo Whipped Cream

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Paleo Whipped Cream

I’m not gonna lie, I’m pretty proud of myself. After a week of experimenting with coconut milk, I finally made a paleo whipped cream with a taste I can’t get enough of. It’s fluffy, rich, tasty, sweet and the coconut flavor isn’t overwhelming. My secret? Maple syrup and orange zest. A quick trip to the store, and you’re ready to get started!

Citrus flavored, yum!

Citrus flavored, yum!


  • 2 15oz can unsweetened, full fat, coconut milk
  • 1 teaspoon vanilla extract
  • 7 strawberries
  • Zest of 1 orange
  • 1 Tablespoon orange juice
  • 1/4 cup maple syrup
  • 2 teaspoon coconut flour
Refrigerate the discarded coconut water for later use.

Refrigerate the discarded coconut water for later use.

Leave the cans of coconut milk in the fridge for at least 2 hours, preferably overnight. After being refrigerated, the “cream” will rise on top, and the coconut water will be at the bottom. Separate the “cream” and drink the water, or store for other recipes.

In a food processor, blend the strawberries, vanilla, orange zest, orange juice and maple syrup, until liquid. It should yield about a cup.

With an electric mixer, whip the coconut milk in a large bowl. When it starts to thicken, slowly add the fruit and maple syrup. Keep whipping for 4-5 minutes.

Healthy paleo snack

Healthy paleo snack

Add 2 teaspoon of coconut flour to help thicken the whipped cream. It needs it since I added a cup of liquid flavoring!

Store back in the fridge as soon as possible to keep a thick, fluffy texture.

Now, you have a healthy, delicious, paleo whipped cream for all your recipes!



Gluten-Free German Chocolate Cake

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Gluten-Free German Chocolate Cake

Need to make a birthday cake? Or a delicious dessert for a party? Look no further! This gluten-free german chocolate cake is decadent, sweet and fairly easy to put together. My inspiration for it was this recipe. I changed a few ingredients to suit my taste and here is my version (note that you will have 3 leftover egg whites when done with the cake and the icing. You can always make pavlova out of them!)

Here is the end result. It’s so sweet, you definitely need a glass of milk with it!

Ingredients for the cake

  • 1/2 cup tapioca starch
  • 1/4 cup potato starch
  • 1/4 millet flour
  • 1/2 cup brown rice flour
  • 1/4 cup amaranth flour
  • 1/4 cup chickpea flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon guar gum
  • 2 sticks of butter, softened
  • 2 cups sugar
  • 3 egg yolks
  • 4 egg whites
  • 1 cup buttermilk (or 4 Tablespoon buttermilk powder and 1 cup club soda)
  • 1 teaspoon pure vanilla extract

Here are the ingredients for the icing.

Ingredients for the chocolate

  • 1/4 cup cocoa powder
  • 1/3 cup sugar
  • 3 Tablespoon butter, melted

Ingredients for the icing

  • 1 12oz can evaporated milk
  • 1 1/2 cup sugar
  • 1 1/2 stick butter
  • 4 egg yolks, beaten
  • 1 1/2 teaspoon vanilla
  • 7 ounces shredded coconut
  • 1 1/2 cup chopped walnuts

First, get two 9-inch cake pans, brush olive oil or melted butter on the bottom and edges. Line them with parchment paper and brush more olive oil or butter, to make sure your cake doesn’t stick.

Now, make chocolate. It is true that you can use a 4oz package of german chocolate instead, but they all have soy lecithin. I like to stay away from soy and making your own chocolate is ridiculously easy; just three ingredients. So, mix the cocoa powder and sugar together. Add the melted butter and combine well. Tada!

For the cake, preheat the oven to 350F. Mix all your dry ingredients (tapioca starch to guar gum, on the list) and put away until later.

Top, left to right: butter/sugar, egg whites, egg yolks (yeah, I burst them, no biggie!) Bottom, left to right: chocolate, buttermilk, vanilla, flour mix, extra egg yolk (to use later in the icing)

Top, left to right: butter/sugar, egg whites, egg yolks (yeah, I burst them, no biggie!) Bottom, left to right: chocolate, buttermilk, vanilla, flour mix, extra egg yolk (to use later in the icing)

In a large mixing bowl, cream butter, adding sugar slowly until light and fluffy. Add egg yolks, one at a time and mix well after each addition. Stir in the chocolate you made earlier and vanilla extract. Add the flour and buttermilk, slowly, in small batches, alternating between the two. Mix until smooth.

In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold into the batter.

Don't overmix when you fold the egg whites in the batter.

Don’t overmix when you fold the egg whites in the batter.

Pour the batter into the 2 greased cake pans and bake in the oven for 35 minutes. Let cool at least 15 minutes before trying to remove the wax paper.

While the cake cools, you can start on the icing. In a large saucepan, over medium heat, stir the milk, sugar, butter, egg yolks and vanilla. Stir constantly and cook for 12 minutes, or until it is nice and thick and golden brown. Remove from heat. Add the walnuts and coconut. Let it cool to room temperature before icing the cake.

Best way ever to eat chocolate!

Since this is a layered cake, put a generous layer of icing on one of your cakes, cover with the other and frost the top and sides. If you don’t eat this cake the same day you bake it, I recommend to keep it refrigerated. You can put it in the microwave 10-20 seconds to warm it up and it will be delicious.


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