Paleo Blueberry Coconut Cream
Breakfast or Dessert
Sometimes it’s necessary to start the week with something sweet, something good. It’s not even about it being Monday. These are uncertain times and we might be looking at another lockdown. That makes it number 4 or 5. Can’t keep track anymore. Andrea is currently travelling to Hungary to be able to spend this time of year with her mom and in-laws. And while this is her recipe I stepped in to help. So, you get me instead of Andrea. A little bit angry and upset with the world. But it is all part of life. So yeah, I might be having dessert for breakfast. At the end of the day it’s blueberry cream and coconut cream with some fresh blueberries. That can totally pass for breakfast in my book.
Getting Konjac
Konjac comes in many shapes and forms. I love using konjac noodles. It’s a great addition to Make a nice sauce and toss the konjac noodles in. Yum! However here we are talking about using konjac in flour form. It works as a thickener to create a nice cream. Andrea has already created a delicious coconut bounty bar with konjac flour. And a summer strawberry cream. The possibilities are endless when it comes to creating dessert creams or breakfast. Like I said anything goes.
Konjac is grown in Asia and can be found in several Asian stores. But you can also try to order it online. There are plenty of online health shops where you can find konjac and have it delivered to your region.
Coconut Cream
The wonders of coconut. You can literally make anything with coconut. From sweet to savory. But today I’m focusing all my energy on comfort food. And coconut is the way to go today.
Paleo Blueberry Coconut Cream
Ingredients
- 400 ml coconut cream
- 340 gram fresh blueberry
- 3 tsp honey
- 2 tsp konjac flour
- 150 gram coconut shredded
- 40 gram melted chocolate for decoration optional
Instructions
- Put 200 gram blueberry into blender and pulse for 3-4 minutes, until creamy.
- Pass blended blueberry through a fine sieve.
- Warm coconut cream on low heat to lukewarm and add sieved blueberry and 1½ tsp honey and cook for 2 minute, stir constantly.
- Add 1 tsp konjac flour and cook still on low warm heat for 2 minutes, until it’s thick. Don’t stop to stir constantly.
- Pour blueberry cream into glasses.
- Sprinkle with ⅔ of the rest fresh blueberries.
- Warm the rest 200 ml coconut cream on low heat to lukewarm.
- Add shredded coconut, 1½ tsp honey, stir and cook on low heat for 2 minutes.
- Add konjac flour and cook for 2 minutes, stir constantly.
- Pour coconut mixture to the glasses.
- Sprinkle with the rest blueberry, and a bit of shredded coconut.
- Decorate with melted chocolate (optional).
- Put blueberry coconut cream into the fridge for 20-25 minutes, until it’s cold. Enjoy!