Turmeric Coconut Cream Cups

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turmeric coconut cream cupsTurmeric Coconut Cream Cups

This cream cups recipe is a slightly modified version from my friend Megan Kelly.  She has an incredible blog and is a Licensed Esthetician specializing in holistic nutrition, woman’s hormones, and spiritual health.  Enjoy these tasty turmeric coconut cream cups!

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Turmeric Coconut Cream Cups

Prep

Inactive

Total

Yield 12 muffin sized cups

Ingredients:

Optional: Can also use 2 tablespoons of raw, local honey or keto maple syrup or 1 tbsp of xylitol if you don’t want to use stevia.  Honey does contain sugar however, so the recipe would not be ketogenic if you used this.

Instructions:

Step #1:  Melt butter or ghee on low and mix in the turmeric and black pepper- stir until well combined.  This makes a turmeric liquid.

Step #2:  Place shredded coconut, coconut butter, coconut oil, lemon juice and stevia into a food processor and blend until well mixed.

Step #3:  Use spoon to scoop out about 2 tbsps worth of coconut mixture and place into silicone or regular muffin liners.

Step #4:  Once all your muffins liners are filled, melt butter or ghee and mix in spices.

Step #5:  Use a spoon  again to scoop out about 1 tablespoon of turmeric liquid and pour onto your coconut cups until the coconut is completely covered. Repeat on all your coconut cups.

Step #6:  Place in freezer for about 20 minutes or until coconut is frozen.

Step #7:  Keep in fridge.

Notes

***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 1 muffin sized cup

Amount Per Serving

Calories 303

% Daily Value

Total Fat 25 g

38%

Total Carbohydrates 6 g

2%

Dietary Fiber 3 g

12%

Protein 1 g

2%

* 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  

I am always looking for ways to get more turmeric and more coconut fats into my system.  This may be my all-time favorite way!

This is a ketogenic recipe in that it is extremely low-carb, is full of healthy fats and has tons of anti-oxidants and coconut fibers which are a natural prebiotic.  The good fats and fibers will provide satiety to where you will not have sugar cravings and they will reduce inflammation and improve digestive function.

Turmeric is one of the most powerful anti-inflammatory, anti-oxidant rich herbs known to man.  Its primary component curcumin is known to improve brain function and protect the body from a myriad of chronic diseases.

Mixing it with good fats such as coconut or grass-fed butter in this recipe as well as black pepper (which contains a curcumin activator called peperine) helps to maximize the overall utilization of the curcuminoids.

You will notice that your skin will feel softer and you will have incredible energy, less bodily pain and improved mental clarity after consuming these on a regular basis.  Enjoy!

turmeric cream

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Comments

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Comments

  1. I do not know who did your camera work but you need to redo this video the movement made me sick and I could not watch this, however, this was the best idea I have heard of for getting both turmeric and healthy fats all in one… thanks

    1. Haha, sorry you had that issue! We were going for a live moving camera look. But we have gotten mixed feedback so we will probably go back to standard filming next time we do a shoot! Thanks for the feedback!!

    2. I agree Barb, didn’t make me sick, but yuck, it wasn’t enjoyable to watch. I can’t wait to try this recipe. All the recipes so far have been pretty good, yet a lot of data is missing in the directions, such as a whole ingredient, but I kind of just add it where I think it might go.

      Just adding all this coconut (whole fat) milk into my diet has really made a difference in my skin and hair. Love it. Thanks Dr Jockers for all these great recipes, even my husband is liking them. Yeah.

  2. My autistic granddaughter is allergic to milk products, even ghee bothers her. Do you have any suggestions on what I can use instead of butter. Thank you

  3. Hi David, thank you for this yummy recipe. I made it and had one today! It was super delicious! It will be my daily snack!

  4. I am getting ready to make this recipe. It looks like the perfect solution to what I’ve been looking for. Thank you so much for sharing this!

    I wanted to know if you use expeller pressed coconut oil or extra virgin coconut oil for this recipe.

    I have both, but sometimes I don’t like the strong coconut flavor from the extra virgin oil in some recipes.

  5. The recipe looks yummy but I can not handle tumeric.It goes right to my head and I get a

    migraine so will make it without this spice There are very few spices that I can tolerate.

    Thanks for the recipe

  6. Just made them and I love them. I think I’m gonna use unsalted butter next time though. They seem to be a little salty. Thanks for all your recipes. Can’t wait to try more.

  7. I can’t use turmeric or cacao due to oxalate issues but plan to try it with mint leaves (pulverised and sweetened to make a flavouring)

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