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Healthy Keto Lime, Coconut, and Basil Cream Dessert
How to Make It
Step
Recipe Steps steps 5
Step 1
Grate the zest of 1 large lime and juice it to yield 4 tablespoons of juice. Add the lime zest, lime juice, basil leaves, and powdered erythritol to a blender. Blitz to a puree.
Step 2
Add the Greek yogurt and coconut cream to the bowl of a mixer with the whisk attachment and whisk on high speed for 3-4 minutes until light and fluffy. For best results, place the can of coconut cream in the fridge overnight to thoroughly chill before whipping. Only use the solid cream, not the liquid.
Step 3
Add the lime and basil mixture to the yogurt cream. Whisk until combined. Check for sweetness. You may wish to add more powdered erythritol or lime zest to your liking.
Step 4
Divide the mixture between 4-6 glasses. Top with unsweetened shredded coconut. Keep in the fridge before serving.
Step 5
Any leftover cream can be frozen into ice pops. Alternatively, place all the cream in ice pop molds and freeze overnight before serving.
Ingredients
- 5% Authentic Greek Strained Yogurt – 2 cup
- Coconut Cream – 0.5 cup
- Lime Zest – 1 tbsp
- Lime juice, fresh – 4 tbsp
- Fresh Basil leaves – 1 oz
- Powdered Erythritol (Icing Sugar) – 3 tbsp
- Coconut, dried, shredded or flaked, unsweetened – 1 oz
