Chocolate Coconut Cream:
This chocolate coconut cream is a great recipe I experiment with on a regular basis. I love to add in tonic herbs with good fats to boost nutritional potential of the dish. This looks and tastes great and is loaded with superfood nutrition!
Chocolate Coconut Cream
Yield 2 servings
- 1 can of organic coconut milk
- 3 tbsp of raw cacao powder
- 1 tbsp of turmeric
- ½ tbsp. of cinnamon
- Pinch of black pepper
- Stevia to taste
- Raspberries for topping
- Coconut milk kefir
- Instead of stevia you may want to use another natural sweetener such as Coconut Nectar, Grade B maple Syrup, Luo Han Extract (Monk Fruit), Raw Honey, Yacon Syrup.
Step #1: Turn the coconut milk can upside down and put in the refrigerator for 12 hours or so. This separates the cream from the water in the milk. When you open the can (from the bottom – which is now the top, if that makes sense) you will notice the water on the top. Pour the water in a glass cup and keep as it is good for smoothies and shakes.
Step #2: Take the cream out of the can and put it in a bowl. Add turmeric, cacao, stevia (or natural sweetener of your choice), cinnamon and black pepper. You may want to use an electric mixer to help mix this up. You could also use a spoon but it takes a bit.
Step #3: This is an optional step. If you want to add in some coconut milk kefir, this is a good time and will make it a bit easier to stir. I added some in mine (3 tbsp) and then let it sit out for 24 hrs to ferment a bit. This added more probiotics and enzymes to my cream.
Step #4: Once the chocolate coconut cream is mixed up and smooth add the raspberries on the top.
***The nutrition info for this recipe is based on the linked ingredients above**
**Nutritional info does not include optional ingredients.
Serving Size 3/4 cup
Amount Per Serving
% Daily Value
Total Fat 23 g
Total Carbohydrates 5 g
Dietary Fiber 1 g
Sugars 2 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dr Jockers Comments:
Good fats such as coconut synergize with flavonoid anti-oxidants like epicatechin (ECGC – also in Green Tea) and the ellagic acid in raspberries. The curcuinoids and the cinnamaldehyde provide even stronger anti-inflammatory and glycemic control in the body. Turmeric is considered the most powerful anti-inflammatory herb and cinnamon is great at improving blood sugar control.
Coconut, chocolate and berries is a superfood combo that has exponential nutrient synergy that magnifies the anti-oxidant effects at the cellular level. This is due to the cell membrane being hydrophobic and lipophilic. This means that the cell repels water but loves fat.
Anti-oxidants interact with the cell membrane and the intracellular components more effectively when they have a fatty acid carrier. The medium chain triglycerides provide a great carrier for these anti-oxidants to interact with the cellular components.
This combination creates what we call liposomal nutrient delivery with a ton of high powered anti-oxidants that protect the DNA and shut down inflammatory cycles in the body. This is easy on the digestive system so you will notice immediate energy improvement. You will also notice better skin and hair as a result of improved liver detoxification and gut regulation this recipe brings to the body.
This tastes amazing eating it straight up or dipping berries or other fruit into. You could also spread it onto some paleo bread or grain-free pastry. You could also add coconut flakes to the top of this or nuts to make it into a crunchy crème.