![]() ![]() While it isn’t sweet, it cuts through black coffee’s bitterness without any additional sweeteners. It’s got four grams of fat-three of which are saturated-and some fiber, so it can aid in holding you over between meals. Cashew milk, coconut cream and MCT oil give the creamer lots of buttery, nutty notes that will hold up beautifully in smoothies or baked goods. She’s plant-based, paleo, keto and shockingly creamy. (Plus, it comes in a super easy-to-use squirt bottle.) If you’re a salted caramel diehard, go that route instead-it smells like butterscotch Dum-Dums. But it could be worth it if you’re dedicated to the high-fat, low-carb lifestyle. Any creamer that needs to be blended or frothed is, of course, higher maintenance than liquid creamer, and this one is pricier than many-about $1 per tablespoon. The creamer turns coffee mildly sweet, and we love the silky, decadent mouthfeel from its fattiness. The French vanilla flavor smells like sweet butter and tastes like it too on its own, almost like the aftertaste of thin, crisp cookies. No matter how you combine them, don’t expect the frother to magically turn the creamer into steamed milk this creamer is literally like melted butter. You may be a little confused about when exactly you’re supposed to froth based on the packaging instructions, but we got the best results by first adding the creamer to a mug, pouring hot coffee over it and frothing them together. Because this product is all-natural, it needs to be blended either with a frother, which can froth and mix everything from milk to matcha to protein powder, or a blender. It’s also paleo and sweetened with stevia, so it has 0 grams of sugar. ![]() While it may sound like a lot, it fits into low-carb, high-fat diets like keto seamlessly. These ingredients account for the product’s high calories and fat content (we’re talking 14 grams of fat and half your daily saturated fat in each tablespoon). It’s super decadent thanks to milk-fat ghee, coconut oil and MCT oil. Top pie with whipped cream and sprinkle with reserved coconut flakes.Bring on the butter.It can be stored in fridge at this stage for up to 3 days. Pour filling into pie shell and chill until firm, about 4 hours.Remove pan from heat and stir in salt, vanilla extract, and toasted coconut (reserving 2 tablespoons to coconut to garnish). Bring to simmer over low heat, whisking constantly for 5 to 7 minutes or until thickened.Make sure flour doesn’t get lumpy once added. In a medium saucepan over medium heat, whisk milk, cream, eggs, sugar, and flour until smooth.Once graham cracker mixture is pressed into tin, place in fridge to set. Transfer crust mixture into prepared tin and press down using your fingertips.Combine until it reaches texture of wet sand. Mixing melted butter with graham crumbs in large bowl.This ensures you can easily lift out pie once set. Butter and line 9-inch pie tin with 2 layers plastic wrap allowing some to hang off sides.Remove coconut from oven, and set aside to cool.Preheat oven to 350 degrees Fahrenheit then scatter shredded coconut onto baking sheet.Follow Bigger Bolder Baking’s recipe below detailing how to make a delectable and easy no-bake coconut cream pie: Ingredients:ġ ¼ cup heavy whipping cream, whipped Directions: Plus, you don’t need to wait for the crust to cool before pouring in the coconut custard and allowing it to set. This trick allows you to make the filling without fearing that the crust will burn. In fact, a 15-Minute Coconut Cream Pie recipe from utilizes a homemade graham cracker crust that hardens in the fridge instead of the oven. Blind-baking prevents the crust from getting soggy once the filling is added, however, it’s not always necessary to do. Many coconut cream pie recipes call for partially baking, or blind-baking, the crust, especially if it contains butter and flour. An Easy Coconut Cream Pie Recipe Your Crowd Will Love ![]()
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