Coconut Candy

Coconut Candy

(post Photo)

It was hard for me to get used to eating/drinking Coconut oil. This was my parve solution to meeting my daily fat intake goals. It is the nearly perfect food for a Ketogenic Diet. MCT (middle chain triglycerides) a by product of coconut oil is used in the NICU for preemies because it's chemical structure allows it to be directly absorbed by the intestinal tract to the liver. It's then broken down immediately into ketone bodies. Even small amounts of this will raise your ketone levels pretty quickly.

I mix a 2:1 ratio mixture of (2 ounces) MCT Oil to (1 ounce) Extra Virgin Coconut Oil (Put the whole jar in the microwave for 20 seconds or in a pot of hot tap water. It's much easier to measure in it's liquid state.), to make this recipe. Also try the many flavors of Da Vinci Sugar free Syrups , they are mostly Chof K Parve but check as not all the flavors have a hecksher. My favorite is Amaretto, it tastes a lot like a Coconut Amaretto Ice cream cube, but you can try a flavor like Kahlua. You can double and triple the recipe.

Ingredients: 2 ounces (30ml) of 2:1 MCT Oil/Coconut oil 1 Tablespoon (15ml) Da Vinci Sugar free coffee Syrup (any flavor) 1 teaspoon (5g) Sunflower Lecithin a few drops of EZ-sweetz to taste

Mix all the ingredients together and put 1 Tablespoon (15ml) into each cube of a silicon Ice Cube tray (monitize web site). Put it in the freezer and in an hour you'll have Frozen Coconut Candy.

Note: The syrup and oils will separate immediately without the Lecithin to combine them and make a uniform product.

Note: Though Coconut oil is a solid at room temperature (it starts to melt at 76 Degrees Fahrenheit), mixed with MCT oil it stays a liquid at room temperature.

Note: My taste buds have changed over the months that I've been on this diet. I find that I'm putting less and less EZ-sweetz into this recipe as it is tasting overly sweet to me.