Chocolate Coconut Cream




Yield 2 Servings


Optional Ingredients: 


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.


Courses Dessert

Nutrition Facts

Serving Size 3/4 cup

Amount Per Serving

Calories 227

% 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.

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