Coconut Cream with Chocolate
Coconut cream with chocolate - Caribbean chocolate dream for fitness fans
Healthy, because
Even smarter
Nutritional values
Coconut products contain medium-chain fatty acids. The body can break down and process these particularly quickly. Thus, the cream is easily digestible and brings a good feeling of satiety. In particular, the coconut pulp is very rich in fiber and thus supports digestion.
If you want to save some fat or give the cream an even fresher taste, you can also replace the whipped cream with yogurt - this then does not need to be whipped, but is simply mixed into the curd cream.
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 368 mg | (9 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 22.7 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 9 ozs Greek yogurt
- 1 ¾ ozs Coconut cream
- 2 Tbsps Birch sugar (or xylitol/stevia)
- 1 pinch Vanilla powder
- ¾ oz Shredded coconut (4 TBSP.)
- 50 ozs Whipped cream
- 1 ¾ ozs Dark chocolate
- 1 tsp Coconut oil
- 2 Tbsps coconut chips
Preparation steps
Whip yogurt with coconut cream and 1 tbsp. xylitol using a hand mixer. Stir in 1 pinch of vanilla powder and coconut flakes. Whip cream with remaining xylitol until stiff and fold into the cream. Refrigerate the coconut cream for approx. 30 minutes.
Meanwhile, break chocolate into pieces and melt with coconut oil over a hot water bath, then let cool again slightly. Toast coconut chips in a hot pan without fat over medium heat for 3 minutes and let cool.
Divide coconut cream among 4 glasses, sprinkle with toasted coconut shavings and drizzle with the liquid chocolate.
