Admittedly, a number of processed gluten-free desserts out there can be lacking in the taste department. But that need not be the case. Rosa Dixon, who is the one of the founders of Raised Gluten Free, stopped by Tonia's Kitchen to talk about two great recipes that are 100% without gluten, and 100% delicious. Rosa told Tonia Coconut Whipped Cream is very easy to make and so is the Double Fudge Cookie Dough Mug. All you need to know with the last one is to use their pre-made cookie dough, put it in a mug, and microwave for one minute. Use the Coconut Whipped Cream to top it off, or make it even healthier with berries on top.
For the Whipped Cream
large bowl
can of coconut milk (preferably organic)
teaspoon of vanilla
tablespoon of sugar
Instructions:
Put coconut milk in refrigerator with the large bowl (you want them both really cold)! Meanwhile, take your pie out of the freezer to begin defrosting.
Scoop only the coconut cream into your bowl -- you do not want any of the coconut water that has separated in the can.
Add vanilla and sugar, then whip until it is a whipped cream consistency!
