LowCarbCoco a dessert for the diet

LowCarbCoco a dessert for the diet LowCarb or Keto

LowCarbCoco is an alternative recipe at the breakfast based with eggs, bacon, cream and salami for the people who follow diets, at low-carbohydrate or ketogenic diet

This recipe is suitable for people who are intolerant to lactose.

LowCarCoco is a preparation that can reduce the hunger because give a sense of satiety

The LowCarbCoco is a preparation that can be placed between the gelatine and mousse.

The LowCarbCoco is for breakfast o for dessert,  is very good and tasty recipe.

LowCarbCoco

The preparation of LowCarbCoco is quick and easy.

Ingredients LowCarbCoco gelatina

Coconut water 150 ml
Coconut milk 150 ml        Read how to prepare homemade
Coconut dehydrated 5 g
Chia seeds 5g
Shelled almonds roasted  5 g
Gelatin 12 g
If you wish, you can add vanilla or coconut sugar


Ingredients LowCarbCoco mousse

Coconut water 200 ml
Coconut Milk 150 ml
Cocco dehydrated 5 g
Chia seeds 5g
Shelled almonds roasted  5 g
Gelatin 12 g
If you wish, you can add vanilla or coconut sugar

Chia seeds

Preparation

In a container put 150 ml (200 ml) of coconut water,  the chia seeds and the dehydrated coconut, mix together.

Let its soak for 2 hours

After chia seeds and desiccated coconut  will be rehydrate add the coconut milk, stir and slowly add the gelatin.

When the liquid is homogeneous, pour it into a pot,  put it on the stove with low heat, shuffled  the preparation to obtain a uniform liquid without great drops.

When the liquid ready pour it into a container, cover with almonds and put in the refrigerator in such a way that it solidifies, after about 3 hours it is ready

The calories and carbohydrates of this dessert vary depending on the type of milk and coconut water used.

In this case of this example illustrated by the photos, the energy value is:

Kcal 321
Protein 12 g,
Lipids 17.3,
Carbohydrates 12 g
Fiber 2.7 g
Cholesterol 0 g


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Source
Dessert per la dieta low carb e chetogenetica

@DrTraverso 2017

Tart with Coconut

Tart (Crostata) with coconut

Tart made from coconut products 

La "Crostata" (shortcrust pastry) is a typical Italian sweet, almost always comes prepared with jam and especially, with the apricot.

This recipe is a retelling of the tart where, in the absence of jam, using coconut based products.

Tart with Coconut 

Ingredients  for the baking tray dough from 30 cm

White Flour 180 g
Butter 80 g
Brown sugar 60 g
1 whole egg
Yeast for sweets 1 teaspoon

Ingredients for the topping

Cocco dehydrated 80 g
Coconut Milk 150 g 
Coconut Butter 50 g 
Coconut sugar 60 g    in substitution you can use brown sugar

Prepare the pastry dough by mixing flour, butter, sugar, yeast and eggs, when the dough is ready let stand in a cool place for 2 hours minimum.
In a container to put the desiccated coconut, coconut butter and brown sugar, add the coconut milk and mix gently let stand for 2 hours.

Preparation of the baking tray for cooking

With a little of butter spread the baking tray, sprinkle with white flour and remove excess flour.

After 2 hours roll the pastry into the pan, leaving a small border. 

Once ready the base roll out the cover, made from coconut, gently. 

Put into a pre-heated oven at 365° F (180° C) for 35 - 40 minutes.

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Testo originale Crostata con cocco alla brasiliana  

Antonio G. Traverso

Copyright @DrTraverso  2017