Thai Coconut Almond Delight

Allergens

Tree nuts (almonds) and coconut

Ingredients

• 2 cups unsweetened shredded coconut
• 1 cup almond flour
• 1/4 cup granulated stevia or erythritol
• 3/4 cup canned full
• fat coconut milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• 6 cups ice
• Water

Instructions

1. In a large mixing bowl, combine shredded coconut and almond flour. Mix well to combine.
2. In a separate small bowl, whisk together granulated stevia or erythritol, vanilla extract, ground cinnamon, and a pinch of salt.
3. Gradually pour the sweetener mixture into the dry ingredients, mixing until fully incorporated.
4. Gently fold in coconut milk until well combined, forming a thick and creamy mixture. Cover and refrigerate for at least 2 hours to allow flavors to meld together.
5. To serve, scoop the chilled mixture into glasses or cocktail cups. Top each glass with ice, filling about two thirds of the cup. Gently pour cold water over the ice until it reaches the brim of the glass.
6. Serve immediately and enjoy every sip of this luxurious Thai Coconut Almond Delight.

Chef’s Insight

The key to this recipe is allowing enough time for the flavors to meld together in the refrigerator. This ensures a well-balanced taste that highlights each ingredient.

Notes

The combination of almond flour and stevia or erythritol makes this dessert a perfect option for those following a keto diet.