Keto Coconut Cream Pie Dip

STATS:

• Course: Dessert
• Cuisine: American
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Servings: 8 servings
• Calories: 205kcal

EQUIPMENT:

• Saucepan
• Medium bowl
• Whisk
• Large bowl
• Spatula
• Beater

INGREDIENTS:

• 1 cup coconut cream
• 2 large egg yolks
• 2/3 cup Swerve Confectioners divided
• 1/8 tsp. salt
• 1 ½ tsp. coconut extract
• ½ cup unsweetened shredded coconut
• 4 oz. softened cream cheese
• 2 tbsp. Heavy whipping cream
• ½ tsp. vanilla extract
• Toasted coconut for garnish

INGREDIENT NOTES:

COCONUT MILK:

• Take a can of coconut milk and use only the thick part from the top. Throw out the runny liquid. We can only obtain one cup of coconut cream from a can of full-fat coconut milk.

EGG YOLKS:

• This recipe just calls for the yolks. Make as many keto egg white dishes as you like with the egg whites.

POWDER SWERVE:

• This recipe doesn’t need baking, so to prevent grittiness, use a powdered sweetener. However, any kind of powdered sweetener ought to work. A bit softer consistency might result from Allulose.

COCONUT EXTRACT:

• It has a traditional cream pie flavor thanks to the use of coconut essence.

SHREDDED COCONUT:

• Although the coconut is folded into the cup, I prefer to add a little toast as a garnish.

INSTRUCTION:

1. Put the pan on the medium heat and add the coconut cream in the pan & cook the coconut cream till it get simmer.
2. Whisk the egg yolks, salt, and ⅓ cup of the Swerve Confectioners in a medium basin until smooth.
3. Gradually whisk in around half of the heated coconut cream to temper the yolks.
4. Return the egg yolk mixture to the heated cream and stir slowly.
5. We can cook the sauce for more four to five minutes and whisk continuously till the sauce gets thicken.
6. Take off the heat, whisk in the coconut essence, and then mix in the coconut shreds. Allow to cool fully.
7. Take a big bowl and add the cream cheese & the remaining ⅓ cup of Swerve Confectioners; beat the cream cheese till it gets smooth.
8. Include the vanilla essence and heavy cream in the same bowl and beat them again till they get combine smoothly.

TIPS:

• White part of the coconut cream is just thick in the full can of coconut milk. Certain manufacturers provide coconut cream in cans, which often include less thin, watery liquid. The cost of simply purchasing conventional, full-fat coconut milk is frequently lower.
• To prevent curdling, take your time tempering your eggs. This entails whisking while adding a small amount of the heated liquid to gradually raise the temperature.
• Your cream cheese should be at the ambient temperature if you want to get a smooth and creamy cheesecake mixture. Additionally, wait until it has thoroughly cooled before folding in the coconut mixture. The temperature of the two mixes should be about equal.

STORAGE INFORMATION:

FRIDGE:

• Put the dip in the sealed container and store the coconut cream pie dip for 3-4 days.

FREEZER:

• Put the coconut cream pie dip in the sealed box. The texture may change somewhat when frozen, but the flavor should remain excellent.
• Defrost the coconut cream pie dip in the fridge overnight. Thoroughly mix it or gently whip it again to restore the consistency after thawing.

FAQs:

How are the yolks of eggs tempered?

• It is easy for egg yolks to curdle when exposed to heated liquids. However, this may be avoided by “tempering,” which involves gradually raising the yolks’ temperature. While whisking constantly, gradually pour a small amount of the heated liquid into the egg yolks. Next, gradually return the liquid and yolk combination to the heated liquid pan while whisking constantly.
• While the yolks are gently warmed by this procedure, the proteins are also diluted to prevent overcooking when added to boiling liquids.

Is this coconut cream pie dip low in carbs?

• Each serving of this keto coconut cream pie dip dish has 0.7g of fiber, proteins 1.9g and 3.7g of carbohydrates. This equates to 3.0g of net carbohydrates per serving.

Can someone on keto consume coconut cream?

• One helpful ingredient in keto baking and cooking is coconut cream. Coconut cream is just the white part in the carton of the full of fat coconut milk. There are only roughly 1g of carbohydrates in every 2 tablespoons. Many savory and sweet recipes benefit from its delectable texture and flavor. I frequently use it to create a dairy-free Keto Peanut Butter Pie!

NUTRITIONAL INFORMATION: