【低碳水。無糖。純素】真咖啡雪糕 Low carbs, sugar-free, vegan coffee ice-cream – 周靈山 Elizabeth – Lively Food No.226


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Elizabeth’s Tips

  1. Coconut cream will whip better after chilled in the fridge.
  2. Here’s the sugar I’ve tested:
    Price friendly choice: granulated white sugar 45g / brown sugar 50g
    Pricey choice: Organic – agave 50g, maple syrup 60g, coconut sugar 45g, or any sweetener you prefer.

Ingredients for 6 scoops

1 can of coconut cream, marked 400ml

245g first part of coconut cream

50g second part of coconut cream
4g decaf instant coffee (if not decaf, 3~4g)

100g third part of coconut cream
30g stevia (see Elizabeth’s Tips)
1 tsp unsweetened cocoa powder
10g Thai rice flour (very silky)
1 tsp pure vanilla extract

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Elizabeth Chow, best-selling author, columnist, cooking show host of local newspaper http://on.cc and Yahoo Food Hong Kong
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About Elizabeth 周靈山

Elizabeth 周靈山
本文作者︰周靈山,愛情和瘦身食譜作家,減了60磅,擁有感應力,能看穿男人內心。著作《你是女皇,他就是皇帝!》  版權所有 © 2014 Lively.com.hk