Our Rock Star approved buttery Crème Brûlée infused with fragrant raw vanilla bean and spun from coconut meat, coconut cream, coconut oil, and coconut milk is the perfect nosh any time of the day. It is extremely hydrating, assists with rejuvenating oxidative tissue damage and supports the function of our nervous system. The concentrated MCT oil helps burn fat and fuels your brain while the caprylic, capric and lauric acid properties are antimicrobial, antifungal and antibacterial so your immune system gets some love too… Oh… and it is flippin’ delicious.
Gather Up
2 cups (454g) Raw Young Thai Coconut Meat
½ cup (120ml) Coconut Cream
⅓ cup (75ml) Coconut Milk
1 TB of Coconut Oil
½ cup Xylitol Powder
2 TB Sunflower Lecithin Powder
¼ tsp Vanilla Bean Powder
½ tsp Vanilla Extract
1 tsp Vanilla Stevia
¼ tsp Sea Salt
Jing It Up (options)
2 tsp Pearl Powder
1-2 TB Ghee
1 TB MCT Oil
1 TB Collagen Powder
Sling It Up
If you do not have a high performance blender simply process all of the ingredients in your food processor and then transfer it to your blender to blend until smooth. This recipe can be prepared with a food processor only, however the texture will not be the silky smooth Crème Brûlée we love to serve.
This Crème Brûlée can be served in small ramekins topped with our JingSlinger Chocolate Sauce and chilled. It can also be spooned into either one of our Pie Crusts, dressed with sliced fresh bananas or layered with berries and then crowned with Chocolate Whipped Cream and toasted coconut flakes for our
“Pie’s The Limit!”