F-Bomb: Lemon Coconut Cloud
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
8 tbsp Butter, salted 8 tbsp Heavy Whipping Cream 1 tsp Essence, Vanilla 2 serving Lemon, fresh squeezed, juice of one whole lemon 8 tbsp Coconut Oil - Blue Coconut Tbsp 50 gram Coconut, Desiccated - Pams 125 grams Cream Cheese
1.
Ice cube tray OR silicone mold (NOTE: the adorable paper cups used for the Chocolate Almond bombs will not work for this version- the batter is much thinner/more liquid and will seep through paper liners. Foil liners would work ok, but the paper ones will leave you with a sad face and a very messy freezer!)
2.
Start with the cream cheese, heating in short bursts. Add butter and coconut oil and whisk until blended. Add cream last and whisk.
3.
Squeeze in lemon and watch for pesky seeds. Add your extract now if you want to.
4.
Sweeten to taste. The lemon and the extract will make it pretty flavorful so start slow.
5.
Carefully pour into your tray and balance in your freezer overnight. Remember: if you use liners they need to be foil or silicone- paper is no match and they will leak.
6.
Pop them out of the tray the next morning and there you have it! If you have any difficulty getting them out of the tray, putting a warm towel or water on the bottom of the tray for a few seconds usually does the trick for me. Store in the fridge and eat before it melts.
Serving Size: 20 blobs
Ice cube tray OR silicone mold (NOTE: the adorable paper cups used for the Chocolate Almond bombs will not work for this version- the batter is much thinner/more liquid and will seep through paper liners. Foil liners would work ok, but the paper ones will leave you with a sad face and a very messy freezer!)
2.
Start with the cream cheese, heating in short bursts. Add butter and coconut oil and whisk until blended. Add cream last and whisk.
3.
Squeeze in lemon and watch for pesky seeds. Add your extract now if you want to.
4.
Sweeten to taste. The lemon and the extract will make it pretty flavorful so start slow.
5.
Carefully pour into your tray and balance in your freezer overnight. Remember: if you use liners they need to be foil or silicone- paper is no match and they will leak.
6.
Pop them out of the tray the next morning and there you have it! If you have any difficulty getting them out of the tray, putting a warm towel or water on the bottom of the tray for a few seconds usually does the trick for me. Store in the fridge and eat before it melts.
Serving Size: 20 blobs
Nutritional Info Amount Per Serving
- Calories: 150.6
- Total Fat: 16.1 g
- Cholesterol: 27.5 mg
- Sodium: 54.4 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.0 g
- Protein: 0.8 g
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