❗️3️⃣0️⃣0️⃣0️⃣ Followers 😲❗️Thank you so much for following me and ❤️ my posts! In honor of this moment ☺️🙏🏾, I wanted to share a recipe from my most liked post: #PaleoFriendly
French Vanilla Coconut 🍨! It comes from "Clean Eating with a Dirty Mind". It's pictured above w/ Brown Butter Snickerdoodles that are #paleo,
depending on your stance on butter. Hope you enjoy this like we did! 😘 .
French Vanilla Coconut 🍨
Makes: 1 Pint .
2 Cans Coconut Cream
4 large egg yolks
1/2 cup maple syrup
2 tbsp honey
2 tsp vanilla extract
1/4 tsp sea salt .
Bring coconut cream to a simmer in a large saucepan. While the milk is heating, whisk egg yolks in a small bowl. Remove milk from heat once it starts to simmer and get ready to whisk. Add eggs yolks ~1/3 batch at a time to warm coconut milk and whisk constantly (you don't want the yolk cooking at bottom of pan). Keep mixing until the mixture coats the back of a wooden spoon (~7 min). Pour mixture into a freezer safe bowl or keep in your pot if that's freezer safe. Stir in honey, maple syrup, vanilla, and salt. Put plastic wrap on the surface of the liquid. Freeze for 30 minutes (to help it cool). Churn the *cooled* mixture in your ice cream maker. Can be stored for up to 2 weeks in a covered container.