Besitos de Coco

 In Healthy Desserts

Besitos de Coco

Besitos De Coco
Holas! Being Latina and Puerto Rican, I am a big coconut lover! Coconut candy (sugar free!) coconut cake, cookies, milk, water, oil, cream, even shampoo and lotions! I won’t eat the shampoo, (err) but the aroma, taste and health benefits of coconut; outstanding! This recipe is so cute! I recently got hip to this recipe. See, cooking is so cool in the sense that you are in control. So many times I have have had these Besitos de Coco. My journey into becoming a woman, becoming Soraya, and really taking recipe “transformation” seriously has been exciting. Minimizing the high drama, high sugar and highly unhealthy recipes (for ME and my BODY)by making my own dairy/gluten and low sugar creations has been scientific and creative. Super enjoyable! I get to savor a very traditional recipe and not have it be a sugar, artery clogging food! Too cool! My recipe is light, soft, smooth, and sexy! Here is MY recipe of Soraya Sobreidad’s Papi Besitos de Papi Coco!
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Ingredients
  1. 14-16 oz of unsweetened shredded coconut (organic if you wish)
  2. 10 oz coconut cream, Trader Joe’s is wonderful as it has no added sugar
  3. 1 1/2 tbs vanilla extract
  4. 2/3 cup of Bob’s Red Mill Gluten free all purpose baking flour
  5. 1/8 cup ground golden flax meal
  6. 2/3 to 3/4 cup Stevia powdered sweetener
  7. 2/3 tsp Xanthan gum
  8. 1/2 tsp salt
  9. 1 box of Jello sugar free vanilla cook and serve pudding mix
  10. Gluten free flour to dust
  11. parchment paper
  12. almonds (optional but cute)
  13. unsweetened baking chocolate to melt (optional and very sexy)
Instructions
  1. Take all ingredients except shredded coconut and place in a blender. Liquids first, the spices and flour.
  2. Blend thoroughly.
  3. In a large bowl, place your shredded coconut. Pour blended mix over coconut and mix well.
  4. Mixing and folding by hand is cute, use gloves and enjoy the connection with your food.
  5. Bless and sing to the coconut mix. It will taste better, I assure you.
  6. In a non stick skillet with cooking spray, test the mix. Cook a small dab for just a few minutes and test the sweetness and flavor before a final commitment to baking.
  7. Preheat your oven to 375 fahrenheit.
  8. Once your taste is where you want it from the sample, place parchment paper on a baking sheet. Dust her. Take a small ice cream scooper or spoon out small mounds or “kisses” of your coconut medley.
  9. Place an almond in center if you going the nut route.
  10. Bake in oven for 12-15 minutes until brown. A light tan will do.
  11. Then remove, let cool.
  12. If you desire to drizzle, temper/melt/heat your cocoa, add sweeter and salt as desired to your taste. Drizzle over the besitos and let cool.
  13. You can freeze these babies either baked or if you did not make the entire batch, freeze remainder and bake at another “Papi besitos” time.
Notes
  1. Remember you are in control of the amount of sweetness, salt and fat content here and in all your cooking. Being away from heavy sweets for a long time, I love a mildly sweet treat and find it so pleasurable. Delicious!
  2. Buen aprovecho!
Soraya Sobreidad http://sorayasobreidad.com/
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