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6 x 14 oz (410 mL) cans lite coconut milk
1 tsp (5 mL) salt
1 1/2 cup (375 mL) SPLENDA® No Calorie Sweetener, Granulated
1 tsp (5 mL) vanilla
6 cinnamon sticks, plus additional for garnish
1 1/2 cups (375 mL) cornstarch
1 cup (250 mL) water
1/2 cup (125 mL) pre-melted unsweetened chocolate
1/3 cup (80 mL) SPLENDA® No Calorie Sweetener, Granulated
1/4 cup (60 mL) pre-melted unsweetened chocolate
6 tbsp (90 mL) shredded toasted coconut
1 bunch fresh mint
2 cups (500 mL) raspberries
Combine the coconut milk, salt, 1 1/2 cups (375 mL) of SPLENDA® Granulated, vanilla, and cinnamon sticks in a 4-6 L pan and simmer for 10 minutes.
Combine cornstarch and water in a small mixing bowl, stirring until dissolved.
Add the cornstarch mixture to the simmering coconut milk. Stir until well combined and a creamy consistency is reached. Divide the mixture into 2 bowls. Add unsweetened chocolate and the remaining 1/3 cup (80 mL) SPLENDA® Granulated to one half, mixing until well combined.
Pour or spoon the two mixtures into dessert glasses, alternating white and chocolate layers. Cover with cellophane, refrigerate overnight.
Toast shredded coconut on a baking sheet in a 400° F (200° C) oven for 6 - 10 minutes until brown or in non-stick pan over medium heat until done.
Garnish with a dollop of chocolate. Add mint leaves, raspberries and cinnamon stick. Sprinkle with toasted coconut.
Amount per Serving:
Serving Size: ½ cup (125 mL) (1/20 of recipe)
Calories from Fat: 150
Total Fat: 16 g
Saturated Fat: 10 g
Cholesterol: 0 mg
Sodium: 140 mg
Total Carbs: 21 g
Dietary Fiber: 3 g
Sugars: 4 g
Protein: 3 g