Low Carb Frosting Shots!

[Lori37]

Buy a can of Coconut milk (full fat).
Skim off the thick creaminess on top and stir in 1-2 tbsp unsweetened cocoa powder and your sweetener of choice, I use stevia. Stick back in the fridge so it will thicken some more.
Enjoy with a spoon. BETTER then frosting. SO DANG GOOD.
Hubby said it taste like Rocky Road, so I'm thinking about adding nuts, maybe coconut, anything to make other flavors.

I don't have the can with me right now, but I believe it's 3 carbs total per serving.

[crazywoman-n-wy]

I have made this several times. I know the gal who posted it on her blog originally called it Frosting shots (and it can be used for frosting), but I call it Mousse. (She has now made it in vanilla & strawberry too, using real strawberries.) Her post wasn't low carb, but it was easily adapted for low carb with the use of sweeteners rather than sugar.
Personally, I use a mixer & whip it like I was whipping cream. It whips up beautifully! (That is when you get a good can of coconut milk.) I can't imagine getting near the good mousse (or frosting) by only using a fork to "whip" it a little as is stated in the instructions. Give a mixer a try & see for yourself.
Now, about the coconut milk. It HAS to be the canned type. The kind in the carton will NOT work! It has to have a LOT of fat in it. Even a lot of the cans don't have enough fat. (she calls them "bad" cans, but that doesn't mean the "milk" is bad, but rather that it won't make "mousse" or "frosting". You get more of a "chocolate milk" which actually isn't bad either. I've had both.
When I have gotten a "good" can, I have actually used the whole can (but did start out with just the thick cream part, then gradually added in the rest of the milk). One brand I tried was consistently too thin, and would only produce chocolate milk.
Someone suggested that when they got a "bad" can, they would add some coconut oil to it, and it would whip up fine. I haven't had a chance to try that yet, but sounds reasonable.

Different brands seem to state different carb counts. But it is pretty low with any of them. You could even use coconut cream (again the canned type). I think most of the coconut cream is usually just a little higher carb count, but again not bad. Check the cans out, and decide for yourself about the carbs. I think the gal said she gets 5 servings, but sher is doing tiny (shot glass) servings. I never checked to see how many I got. I would just get some out, and eat it. Some were tiny servings, some were about 1/2 cup.
I found this posted by Chocolate Covered Kate (not a low carber or low carb site). (she actually has a vegan site) She may have found it somewhere else to begin with tho. So I guess I shouldn't really call her the Original poster, or developer. May or may not be where "this" original poster (Lori) found it.

[graciejean]

I am going to try this right now

[Lori37]

I've been afraid to use the liquid, don't want it to be too thin. But maybe I'll give it a shot. Without it I'm getting two servings that are 1/3 cup each. Not a whole lot. But enough to satisfy a sweet tooth!

[crazywoman-n-wy]

Originally Posted by Lori37

I've been afraid to use the liquid, don't want it to be too thin. But maybe I'll give it a shot. Without it I'm getting two servings that are 1/3 cup each. Not a whole lot. But enough to satisfy a sweet tooth!

Lori, what I do is skim the "cream" off, and start whipping it with the cocoa & sweetener(s). Then if it is really thick (which it has been so far when it would whip), I would slowly add in the liquid, watching to make sure it didn't thin it out. So far, I've either had thick chocolate whipped cream, or chocolate milk. Different brands vary, and even different cans of the same brand vary.
Try whipping it, I think you'll like it even better than just blending the chocolate & sweeteners in with a fork!! But don't just dump the whole can in at first. Make sure that it really is thick enough first, then slowly add the liquid if it looks like it will handle it.

I'd make some soon if I had the coconut milk. But I'm helping take care of my ill father-in-law, and barely even manage to get to a store every couple of weeks. Not even sure if that store has any. Haven't had time to look (or think about looking).

I want to stress again for others, This will not work with the coconut milk in the cartons!!! You need lots of the fat content! The milk in the cartons does make good chocolate milk, but that is what you would get. And also, some of the cans don't contain enough fat content to work in this recipe. (and no way to know till you open it, tho you might eventually get where you get an idea by shaking... ?) Thia Kitchens (I think that's right) is usually always thick enough.

[Lori37]

I always use Thai Kitchen and haven't had a problem yet. I did accidently buy a can of the lite milk, I'm guessing I won't be able to use it so I haven't even tried yet.

[ravenrose]

my favorite frosting is softened cream cheese with a LOT of powdered erythritol beaten into it, till it gets appropriately stiff. fabulous!

[Tilly]

Originally Posted by Lori37

I always use Thai Kitchen and haven't had a problem yet. I did accidently buy a can of the lite milk, I'm guessing I won't be able to use it so I haven't even tried yet.

Where did you purchase the Thai Kitchen milk?

[crazywoman-n-wy]

I've never used this for frosting. I call it mousse, and eat it as such!

Thanks for your frosting recipe ravenrose!

[crazywoman-n-wy]

Originally Posted by Tilly

Where did you purchase the Thai Kitchen milk?

Not Lori, but I've seen it, and bought it, but can't remember for sure where. I think maybe some WalMart's have it. But of course they don't all carry the same things.

[Lori37]

Every grocery store here carries it. Usually on the "Asian" isle.

[Tilly]

Thank you!

[Lori37]

You're welcome!

[MsWoods]

Subbing. I've had a can of coconut milk for over a year and not known what to do with it. Hmmmm Maybe throw it out and get a new can to try this

[rosethorns]

Look at the date it's proably still good!

[crazywoman-n-wy]

Originally Posted by rosethorns

Look at the date it's proably still good!

I agree Esther!

[Soobee]

Coconut milk has a nice stable saturated fat. I've never had an unopened can go bad. And it takes forever for an opened can to start to turn.

[crazywoman-n-wy]

Just came back to say that I used a “bad” can today. MUCH too liquidy. But I decided to use it anyway, and try the adding coconut oil. (I know I could still use it somehow if it didn’t work.) Well, it didn’t work! I added a LOT of coconut oil, and it never did whip up. So then I added some chia gel, then some chia seeds.
I used about 1/2 cup of it along with ice, 2 eggs , protein powder, and some unsweetened chocolate almond milk (plus more sweetener), and made a “milkshake”. Yummy & filling! In time the chia seed that I added might thicken it a little more. ??? But it still won’t be whipped.

[Lori37]

Originally Posted by crazywoman-n-wy

Just came back to say that I used a “bad” can today. MUCH too liquidy. But I decided to use it anyway, and try the adding coconut oil. (I know I could still use it somehow if it didn’t work.) Well, it didn’t work! I added a LOT of coconut oil, and it never did whip up. So then I added some chia gel, then some chia seeds.
I used about 1/2 cup of it along with ice, 2 eggs , protein powder, and some unsweetened chocolate almond milk (plus more sweetener), and made a “milkshake”. Yummy & filling! In time the chia seed that I added might thicken it a little more. ??? But it still won’t be whipped.

Gotta love experimenting!

[dawnyama]

Oh, these frosting shots sound terrific!!! Cannot wait to try. I have cans of coconut milk just waiting for a recipe!!!! Thanks for sharing.

[Soobee]

Billie, I read on another blog that you need a coconut milk with a lot of fat to make this recipe work. Otherwise it won't whip up. Thai Kitchen was recommended.

[crazywoman-n-wy]

Originally Posted by Soobee

Billie, I read on another blog that you need a coconut milk with a lot of fat to make this recipe work. Otherwise it won't whip up. Thai Kitchen was recommended.

Yes, that is correct Sobee, & I knew that, but used the can anyway. Someone had commented on the other site, and had said they added coconut oil, and it made it whip. NOT for me on this can. It (the c milk) was way too liquidy. But it is still good, and using it in smoothie/milk shakes. And can be a thin pudding. Just experimenting. It was a can I already had here. Once I open the can I will use it. If nothing else,,,, chocolate milk! But again, I decided to experiment with this one. Not really chocolate milk now.
I've actually made the "shots" (I call it mousse tho!) several times. Some worked well, some didn't. And I think even with the same brand of c milk. It's all been good, just different end products & textures. NONE gets thrown out!!!

Thanks!!

[Gabby1]

Has anyone ever tried putting the can of coconut milk in the fridge to see if more fat particles could be coaxed out of the liquid? Sort of like how putting a dish of chili in the fridge brings the ongealed fats to the surface?

Just wondering if anyone had tried it and what the results were.

Leslie

[Lori37]

Originally Posted by lramirez2000

Has anyone ever tried putting the can of coconut milk in the fridge to see if more fat particles could be coaxed out of the liquid? Sort of like how putting a dish of chili in the fridge brings the ongealed fats to the surface?

Just wondering if anyone had tried it and what the results were.

Leslie

I always put mine in the fridge. I've even put the liquid after I scooped off the creamy stuff back in to see if anymore would come out of it, it didn't.

[crazywoman-n-wy]

Originally Posted by lramirez2000

Has anyone ever tried putting the can of coconut milk in the fridge to see if more fat particles could be coaxed out of the liquid? Sort of like how putting a dish of chili in the fridge brings the ongealed fats to the surface?

Just wondering if anyone had tried it and what the results were.

Leslie

Yes, I always do. The original recipe said to do that. (Not in the original post up here. That got omitted here.)

In the original post (another site), they even say to open the can first, then put in the fridge. But I don't think I've ever opened mine first.

But yes, definitely put it in the fridge before trying to scoop out the "fat"!

[Lori37]

I open my can and put it in the fridge, but unless it's a very warm day, it seems to already be just as thick as it is when I take it out of the fridge. So I've skipped that step a few times and got just as much "frosting" out of it.

[ladeeda]

Made this last night...and ate the whole thing...jacked my blood glucose something awful...won't be making it again...too tempting.