Coconut Creams

 coconut creams

To be honest I didn’t expect to write about Juliet’s birth. My birth’s have all been fairly straight forward. Quick, but otherwise uneventful and Juliet’s was no exception.

However, there was one element of Juliet’s birth that made it markedly different to the others and when I think of the day she was born it is this that fills my head and my heart.

Juliet’s birth was filled with uncontrollable emotion. A fear that I had never anticipated consumed me.

Perhaps it was because we were in the same room that I gave birth to my angel baby a year earlier.

Perhaps it was because the birth prior to Juliet’s was so heart wrenching.

I’m really not sure.

What I do know is that I have never felt how I felt when Juliet was leaving my body. I was terrified and I was hurting on every level.

But then I held her.

At that moment I felt a sense of relief beyond anything I can describe.

At that moment I felt a sense of relief so intense that if poured through my eyes and shook my entire body.

At that moment I believed that everything was going to be ok.

Coconut Creams

  • 2 rounded tablespoons coconut oil
  • 1 x 270ml tin full fat coconut cream that has been stored in the fridge for 24 hours or more
  • 2 tablespoons honey*
  • 1/2 teaspoon natural concentrated vanilla extract
  1. Place the coconut oil into a small heat proof bowl and gentle melt if it is not already liquified. Set aside.
  2. Place the coconut cream, honey and vanilla into a medium sized mixing bowl and beat with hand held beaters until smooth and well combined.
  3. Continue beating as you slowly drizzle in the coconut oil.
  4. Beat until smooth and well combined.
  5. Spoon the mixture into the holes of a silicon tray.
  6. Place in the freezer to set and to store.
  7. Eat and enjoy.

*you can use rice malt syrup if you prefer.

Rate this recipe
coconut creams
4.5 Based on 31 Review(s)
  • Wendywoo

    It’s no wonder you were terrified, anyone would be, given you circumstances, and all your followers felt an overwhelming sense of relief, too! xxx

  • Oh my goodness these look amazing! And what a lovely story!

  • Fiona Trott

    You’re amazing Bianca, what a beautiful story!
    Another fabulous recipe!! Just put my second (double) batch, in 2 days in the freezer. I can’t wait. Thank you xx

    • Thank YOU for both your kind words and your feedback. I am glad you enjoyed them. x

  • Fiona Trott

    I thought I’d share my latest obsession Bianca! I am obsessed with your coconut creams and I have topped them with goji berries and a mix of toasted coconut, pepitas, sunflower seeds and linseeds! Divine, so thank you xx

    • Oh I love it!!! Thank YOU!!! Glad you are enjoying them. x

  • Oh man, these look so good – shouldn’t look at posts like this after dinner, as now I am just craving something sweet.

  • Nicola

    Do you use the whole can of coconut cream including the water?

    • HI Nicola, the one I use has very little water and I am always rushing so I use all of it but it perhaps would be best to drain away the water just because I know some brands leave more than others. I hope this helps.

  • Sandi Hill

    Made these over the w/e thought they would set and be like peppermint creams, sadly not as you have to store in the freezer so can not be wrapped and given a presents.

    • HI Sandi, sorry, no this one needs to be kept in the freezer. We do have many other recipes that are suitable as gifts, you might like this link
      Again, I am sorry you were disappointed with the recipe, I hope you find many others that you enjoy.

    • Ashley

      Sandi, i would try using cocoa butter
      as that sets hard

  • Sally Anderson

    Would coconut cream concentrate work for these? If so what would be the measurement. We don’t have tin’s of coconut here in MM:) We have can’s of coconut and I have coconut cream concentrate. Thanks!

    • I am sorry I am not familiar with coconut cream concentrate x