Delightfully tart key lime pudding between layers of cookie crumbs, topped with fluffy whip! No dairy, no grains, no sugar and no cooking
Keep in mind: Avocados naturally vary in size. Use roughly equal parts coconut milk and avocado. Start with less lime juice and sweetener and taste as you go.
Coconut Whipped Cream Recipe:
To make whipped cream:
Refrigerate a can of coconut milk overnight so the cream rises to the top. Scoop out only the solid cream into a mixing bowl. (Save the leftover coconut water for a smoothie!) Add vanilla and sweetener. Whip with a hand mixer for about 20 seconds until fluffy and smooth. Taste and adjust for sweetness. Optional - Transfer to a baggie to pipe into parfait glasses.
To store: Keep refrigerated for up to 3 days. Best freshness if served same day.
Sweetener Swap: Instead of monkfruit drops, you may use stevia drops, stevia or monkfruit concentrate, or 2-4 Tbs of your preferred powdered sweetener, such as powdered monkfruit or coconut sugar (for non-low carb). *Always adjust to taste.*(When using a powdered sweetener, add ~1 extra Tbs coconut milk if your mixture is too thick.)