Lemon Coconut Chiffon Fluff w/ Toasted Coconut Chips
6 ounces cream cheese (brick style), softened (can use up to 8 ounces)
3/4 cups Sweetened Condensed Coconut Milk (recipe below)
1/4 cup lemon juice
2 teaspoons lemon zest
6 tablespoons Swerve confectioners style sweetener (or equivalent to 6 tablespoons sugar)
1/4 cup cold heavy cream, whipped to stiff peak stage
Additional sweetener (Swerve or stevia drops) to taste, optional
1 cup toasted coconut chips (large flakes)
In a large mixing bowl, beat softened cream cheese until fluffy using a hand mixer. Add sweetened condensed coconut milk, lemon juice, lemon zest, 6 tablespoons Swerve and beat until mixture is smooth, about 2 minutes.
Using a rubber spatula, fold whipped cream into cream cheese mixture until well blended and smooth. Taste for sweetness and add additional sweetener, if desired. Spoon mixture into custard cups or dessert bowls. Refrigerate for 3 to 4 hours or overnight. To serve, top with toasted coconut flakes. Makes approximately 4 servings.
**Note: If you prefer a thicker consistency, add an additional 2 ounces of cream cheese to the filling for a total of 8 ounces.
Makes approximately 2-1/2 cups
*Note: Above recipe for Lemon Coconut Chiffon Fluff calls for only 3/4 cup, so this recipe can easily be halved (and half of the condensed milk recipe makes 1-1/2 cups which is enough to double the Lemon Coconut Chiffon recipe above for 6-8 servings)
2 (14-ounce) cans unsweetened coconut milk
Add coconut milk to a small heavy saucepan and stir in Swerve or sweetener of choice, butter and vanilla. Bring to a boil over medium-high heat. After milk comes to a boil, reduce heat to low-medium and simmer, stirring and whisking frequently for about 45 minutes until reduced almost by half. Taste for sweetness. If additional sweetness is desired, add liquid stevia drops (or sweetener of choice) until desired sweetness is achieved. Makes approximately 2-1/2 cups of sweetened condensed coconut milk. Cool before using in recipes. Refrigerate any unused portion.