Tag Archives: Xylitol

Hot chocolate and chilled chocolate milk recipe!

A lovely quick drink; a perfect treat to take out for the kids. Put it in the flask as a pick me up for out and about. Have it hot or cold with added ice-cubes!

we love chocolate milk in our family. There are many ready made varieties here in the UK. However none of them are sugar free. So if you want one that is – you still have to make it yourself and here is the recipe!

I use less cocoa powder if making it for my little ones as cocoa has some caffeine in it!

3/4 mug of your favourite milk (rice, almond…)
1 or 2 tablespoons coconut cream (optional, but highly recommended, even by those not so keen on coconut)
11/2 tsp xylitol or to taste (or other sugar free sweetener)
Little boiling water – about 1 tablespoon
1 tsp cocoa powder

for Hot chocolate:
Heat the “milk”. Meanwhile disperse the cocoa in the boiling water. Add the coconut cream to the hot water and cocoa, (if using) give it a really good stir. Add the heated milk and sweeten to taste.

For chilled chocolate milk!
Disperse the cocoa in the boiling water. Add the coconut cream to the hot water (if using) stir it up. Add the chilled milk and sweeten to taste. Add ice-cubes if desired!

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Posted by on August 9, 2014 in Recipes


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Coconut Ice-cream recipes using an ice-cream maker

These are quick to put together recipes. Take some time to chill right down before churning in your ice-cream maker. I find that chilling in the freezer (the ice-cream not me, tempted some days though, would anyone think of looking for me there? Might get some peace…) ’til it gets just a little frozen around the edges means quicker in the ice-cream maker. My ice-cream maker (from Lidl) can churn up to 1 litre, (I think this may be a bit optimistic) this recipe is about 750ml and it fills it right up once processed.  It is so lovely and soft-servish right out of the ice-cream maker, but watch out for it freezing to the bottom of your makers bowl!

Chocolate coconut cream ice-cream

2 boxes coconut cream, (500ml) (chill one in the fridge until needed)

4 tablespoons cocoa powder, (30-35g) (check its dairy free – these guys do one

2 tsp. vanilla essence (10ml) (or if you prefer use a vanilla pod and steep in the cream when warmed)

Pinch salt (if you like)

1 tablespoon arrowroot (15ml) or corn flour powder (or Agar flakes use according to pack instructions)

1/2cup almond milk, (125ml) (or your choice of milk, be careful here, some milk will not thicken)

3 eggs separated (use whites for some other delicious project, v good for almond/sesame crackers #)

6 tablespoons xylitol  (90gr) (or sweetener of your choice)

Place 1 of the boxes of coconut cream in a pot over a medium heat to melt. Once fairly hot add the cocoa and whisk in until smooth.

Heat one box or 250ml of the coconut cream in a pot. Add cocoa powder to the heated coconut cream and whisk. Combine cornflower or arrowroot with milk, and add egg yolks. Add to cocoa and coconut mix. Return to heat and allow to thicken. Remove from heat, whisk in the second box of coconut cream and also the Xylitol. Place in a large bowl or plastic container in the deep-freeze to chill for a couple of hours. (I leave it till its just freezing around the edges)

Churn according to ice-cream machine instructions.

For chocolate peanut butter ice-cream, leave out the eggs and add 4 tablespoons peanut butter 70-75g (I like the slightly salted peanut butter for this, but watchout for added sugar, if there is no salt in the peanut butter I add about 1/4 tsp), add this in while the mix is still warm, before adding the second box of coconut cream. I also add ½ tablespoon Xylitol.

For Vanilla Coconut cream ice-cream just omit the chocolate and 1 tblsp Xylitol (Reduce to 75g) and add a little extra vanilla.  This is really good with chocolate sauce 😉

For Raspberry ice-cream (v good with chocolate brownies) Remove the seeds from 400g raspberries (I used frozen) and add to vanilla ice-cream recipe (omit vanilla). You may need to use about 6 1/2 tblsp xylitol (100g)


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Posted by on May 20, 2014 in Recipes


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Cooked mayonnaise with xylitol (uncooked option at the end)

I decided I couldn’t live without mayo anymore.  All the shop ones have sugar in – not allowed on Anti-Candida diet!   But homemade with xylitol ment un-cooked egg…!  So have had to experiment with cooking and xylitol – I really like the results – and tested on sister-in-law who can eat the real stuff and she really enjoyed too.  Adapt to your taste – I like my mayo tangy-ier and sweeter than the shop stuff usually is here in the UK.  Also with eggs being different sizes you may need a little more of this or that.

Cooked mayo with xylitol

one whole egg and one yolk

5 tbsp cider vinegar (75ml)

5 tsp xylitol

1 level tsp salt

2 tsp mustard powder

1/2 tsp paprika (optional)

oil of your choice.

Whisk this little lot together with a about 1/2 cup oil.  Put over a medium heat, and whisk almost continually.  I say medium or you will be here all day.  I whisk ’til it’s just starting to make tiny boiling bubbles.  Cool pot in sink or bowl of cold water whisking to help it cool quicker and keep it smooth.  Add oil ’til the mayo tastes right and is thickish – it will thicken completely only when cooled in the fridge.  (If you start to get scrambled egg effect, just use a stick blender and whizz very thoroughly – have done this so i know!)

I love mine with home-made spicy falafel and salad.  Also made a tuna, lettuce and chick-pea salad with this mayo – my son ate his all up!

Uncooked version

To make this without cooking just blend all the ingredients together adding oil a little at a time.  You can use an ordinary hand beater or just about any form of wizzing aparatus.  As i am no longer pregnant this is what i nomally do.  I also usually just use 2 whole eggs.  If you use quite a lot of oil so as to get it nice and thick it tends to taste about right I think.  Keeps in the fridge for ages, but to be on the safe side you should probably use it up fairly quickly.

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Posted by on March 9, 2012 in Recipes


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