Jo says: “Creme caramel is my all-time favourite dessert, ever since I was a kid!”
But with this recipe, you get the same amazing taste without the guilt, for the perfect after-dinner treat.
- 1 can full-fat coconut milk
- 1 tbsp vanilla extract
- ½ cup xylitol
- 2 scoops USN 100% Superior Whey in Cinnamon Caramel Doughnut flavour
- 1 sachet gelatine (or 2 heaped tbsp)
More than just a taste sensation, you get all these health benefits, too… Coconut milk is lactose free so can be used as a milk substitute by those who are lactose intolerant.
It also contains a beneficial fat called lauric acid, which is a medium-chain fatty acid that is easily absorbed and used by the body for energy. Coconuts also contain healthy saturated fatty acids that have been shown to help lower cholesterol and lower blood pressure.
- Slowly heat the coconut milk in a pot on the stove. As soon as it starts to boil, take the pot off the heat.
- Add the xylitol and vanilla extract. Stir until the xylitol has dissolved.
- Add the protein powder, little by little, whisking after each addition. You want to prevent any lumps from forming.
- Lastly, add the sachet of gelatine and stir until a smooth mixture is formed.
- Spray a silicone cupcake tray with a non-stick spray and add 1 tsp of honey into each mould. Pour your creme caramel mixture into each mould and pop into the fridge to set for about four hours.
- Pop each dessert out of its holder and impress everyone who tries one!
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I am very excited about this recipe as this dessert has been an all time favourite since I was little…other children had a birthday cake…I had a birthday creme caramel 😋😂🙈 Made without the usual cream, egg yolks and sugar AND high in protein 💪🏼👏🏼 The perfect after dinner treat. I tried USN's 100 % premium whey in Cinnamon caramel doughnut flavour and OH MY WORD!!! What a treat 😍😁 Give this recipe a try… Protein creme caramel: INGREDIENTS: 1 can coconut milk (the full fat kind) 1 TBS vanilla essence 1/2 cup xylitol 2 scoops USN 100 % Superior whey in Cinnamon caramel doughnut flavour 1 sachet gelatine (or 2 heaped TBS) METHOD: – Gently boil the coconut milk in a pot on the stove. As soon as it starts to boil take the pot off the heat. – Add the xylitol vanilla essence and stir until the xylitol has dissolved. – Add the protein powder, little by little, whisking after each addition. You want to prevent any lumps from forming. – Lastly…add the sachet of gelatine and stir until a smooth mixture is formed. – Get a silicone cupcake tray, spray lightly with 'Spray and cook' and add 1 tsp of honey into each mould. – Pour your creme caramel mixture into each mould and pop into the fridge to set (about 4 hours) – Pop each dessert out of its holder and impress everyone who tries it 😘 #FitnessReaderRecipe #healthyeating #cleancheat #baking #protein #glutenfree #sugarfree #dairyfree #vegan #usn #whey #guiltfree #fitness #fitfam #fitfamsa @usnsa @fitnessmagsa
Did you know? Coconut milk is a mixture of the watery liquid naturally found inside a mature coconut that was stored within coconut “flesh”. This is commonly known as natural coconut water, but when you blend coconut flesh (or meat) with the water and then strain it, the result in the thicker liquid known as coconut milk.
Beware the calories! While extremely healthy, full-fat coconut milk is a calorie-dense ingredient due to its fat content. A 60ml (quarter cup) serving contains up to 138kcal, with 14g of fat.
Recipe by Jo Hill (Levick)
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.