1/2 cup unsweetened coconut, about 1 1/4 ounces
1 1/2 tablespoons boiling water
2 tablespoons granular Splenda or equivalent liquid Splenda *
Place the coconut in a small bowl. Mix the sweetener with the boiling water then pour over the coconut and mix well. Cover bowl with plastic wrap and let stand 15 minutes. This will turn dry, unsweetened coconut into the soft, sweet kind you buy in the grocery store. It can be toasted by spreading on a baking sheet and bake at 350?for a few minutes, stirring occasionally and watching very closely.
Makes 1/2 cup
Can be frozen
* I recommend saving some carbs by using liquid Splenda, but if you can't get liquid Splenda, bring 2 tablespoons of vanilla or coconut Da Vinci sugar free syrup to a boil and use 1 1/2 tablespoons in place of the water and sweetener.
With granular Splenda:
Per 1/2 Cup: 342 Calories; 32g Fat; 3g Protein; 11g Carbohydrate; 6g Dietary Fiber; 5g Net Carbs
With Da Vinci syrup:
Per 1/2 Cup: 330 Calories; 32g Fat; 3g Protein; 9g Carbohydrate; 6g Dietary Fiber; 3g Net Carbs
With liquid Splenda:
Per 1/2 Cup: 330 Calories; 32g Fat; 3g Protein; 8g Carbohydrate; 6g Dietary Fiber; 2g Net Carbs
This is pretty close to regular sweetened coconut, but maybe slightly wetter rather than sticky like the real thing. I highly suggest mixing the sweetener with the water or it will be difficult to distribute it evenly in the coconut.
Here's how it looks toasted:
POPPY SEED DRESSING1/3 cup oil 5 tablespoons granulated Splenda or equ
CREAMY ALFREDO SAUCE8 ounces cream cheese, softened3/4 cup heavy cream
JAPANESE-STYLE SESAME GINGER DRESSING2 1/2 tablespoons soy sauce, pref
STRAWBERRY JAM OR DESSERT SAUCE1 to 1 3/4 teaspoons unflavored gelatin
CREAMY JALAPE袿 SAUCE1/4 cup mayonnaise2 teaspoons canned sliced jalape
CHOCOLATE SYRUP3 tablespoons butter2/3 cup cocoa1/2 cup heavy cream1/2
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