SWEET CORNER: MINI STRAWBERRY COCONUT CRÈME CAKES
A mouthwatering piece of cake is lot like going to heaven! For many it’s hard to only eat cake at birthday celebrations or special events. For most, including myself one piece of cake may lead to a second and sometimes a third the following day, which ultimately sabotages our waistline. Cake is unavoidable to say the least, and is an iconic symbol of culture, events, and celebration.
There is no way to duck or hide from Mr. or Ms. Cake no matter what your health plan or food goals are! Practically at almost any celebration from birthdays to weddings, to even small gatherings, the cake today has evolved beyond the traditional mom and pop bakeries and into a modern-day hottie! From ultra-chic cupcakes to even healthy delights, old-timers like Betty Crocker, Duncan Hines, and of course Crumbs are starting to get a run for their money! I’m going to let you in on a little secret when it comes to eating for the waistline and still satisfying those cake and frosting cravings it’s all about the COCONUTS!
This ingredient is taking the cake world by storm and for so many reasons! Coconuts a healthy fat, which slows down the rise of blood sugars and helps reduce hypoglycemic cravings which most traditional cakes do the opposite. Coconut also has a low GI index, which is important in keeping levels of your hunger in check, and reduces cravings for carbohydrates. As an added bonus in the sweets world, Coconuts also speed up the metabolism providing an immediate source of energy with fewer calories than other fats. Here is my recipe to satisfy the urge when your cravings for cake and frosting take over!
PART ONE MAKE COCONUT WHIP CREAM
1 13-ounce can coconut milk
1 tablespoon of honey
1 teaspoon of vanilla extract v
5 drops of vanilla stevia or any natural sweetener will do
optional a small pinch of celtic sea salt
Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it’s chilled. Place a metal bowl in the freezer for 15 minutes before making the cream. Take the coconut milk out of the refrigerator and remove the lid and gently scoop out the coconut fat, placing it in the chilled bowl.
Using a hand blender, whip the coconut milk fat until light and fluffy, about 1 minute, and add honey, vanilla extract, stevia, and salt. Use right away or store in a glass jar in the refrigerator for up to 24 hours.
Part 2 MINI STRAWBERRY CAKES
Lilly’s Dark Chocolate Chips- 3- Teaspoons
Coconut Crème- One Cup of Coconut Cream
Wash and slice the strawberries so you have an even amount to make sandwiches. Spread out strawberries and then take a spoon and scoop up the coconut whip cream from the day before and spread mixture evenly on strawberry slices and then put a few chips on the mixture and put another strawberry slice on top creating a sandwich. Put desired coconut cream on top of the sandwich with a chocolate chip. Place mini cakes on tray and Bon appetite!
DISCLAIMER: The nutritional and well-being information on this site is not intended to be a substitute for professional nutritional or medical advice. Always seek the advice of your physician or other qualified health providers with any questions you may have regarding a medical or health condition.