Ingredients:
1 cup coconut cream, 1 ¾ cup coconut milk, 3 ⅓ tbsp cacao butter, 2 tbsp coffee grounds, ½ cup coconut sugar, divided into two ¼ cup portions, 2 vanilla pods, 3 egg yolks, 1 tbsp bitter almond extract
Method:
When using an ice-cream maker for this recipe, take care to adhere to the manufacturer’s specifications regarding the freezing of the bowl. If you don’t have an ice-cream maker, ignore this step.
In a medium-sized pan, add coconut cream, coconut milk, cacao butter, coffee grounds, and ¼ cup coconut sugar.
Take the vanilla pods and slice them lengthwise, then remove the seeds and put them into the pan with the coconut mixture. Note that if you want more flavor from the vanilla, you can add the pods as well.
Using low heat, mix everything in the pan with careful attention and allow it to bubble just a bit. Be careful not to let it boil because as soon as it bubbles you need to remove it from the heat and let it cool. Let it sit until it’s cool, approximately 40 minutes to an hour.
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They are fast become something that is being used in every home across the United States, Canada, Australia, New Zealand and many more countries.
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Word of mouth from parents currently using the sleeping bags has been the key advertisement for this great invention.
