Ingredients
Method
- Bring 1 cup of coconut cream to a simmer in a medium saucepan over medium heat.
- Whisk 2 egg yolks with ⅓ cup Swerve Confectioners and 1/8 tsp salt until smooth. Slowly temper yolks with half of the hot coconut cream.
- Whisk the tempered yolk mixture back into the hot cream. Cook for 4-5 minutes, whisking continuously, until thickened. Remove from heat, whisk in 1 1/2 tsp coconut extract, and stir in 1/2 cup shredded coconut. Cool completely.
- Beat 4 oz softened cream cheese until smooth. Beat in the remaining ⅓ cup Swerve Confectioners, then 2 tbsp heavy cream and 1/2 tsp vanilla extract until combined.
- Gently fold the cooled pudding mixture into the cream cheese mixture until no streaks remain. Chill for 1 hour to firm up, then sprinkle with toasted coconut for garnish.
Notes
- Tempering the egg yolks: When incorporating the hot coconut cream into the egg yolks, ensure you do it slowly while continuously whisking to prevent the eggs from scrambling. This step is crucial for a smooth custard.
- For a richer coconut flavor, lightly toast the shredded coconut before adding it to the pudding mixture. This deepens its aroma and adds a subtle nutty note.
- Storage: Store leftover coconut cream dip in an airtight container in the refrigerator for up to 3-4 days. It thickens further upon chilling. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a richer coconut flavor, lightly toast the shredded coconut before adding it to the pudding mixture. This deepens its aroma and adds a subtle nutty note.
- Storage: Store leftover coconut cream dip in an airtight container in the refrigerator for up to 3-4 days. It thickens further upon chilling. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.