Simple desserts are always my favorites.
And I don’t care if they are a simple, simple recipe like an oatmeal biscuit, or if they have a ton of ingredients.
I’m not even a fan of dessert recipes that use lots of sugar, or that are full of ingredients that are expensive.
It’s all about simplicity and taste.
In fact, I have no idea why there is so much fuss over these types of recipes, but the fact that I love them makes me crave them all the more.
When I’m looking for a simple dessert to enjoy, I like to make sure I can eat it without having a ton to spare.
But, the more recipes that I try, the fewer I can fit into my life.
So I make sure that I have a few simple desserts on hand that I can keep for dessert.
You may have noticed that there are some recipes on this list that I haven’t tried.
They are a bit tricky to make, and there’s no guarantee that they will make you happy.
But it’s still important to try them out because they give you an idea of what kind of food you could have, and the flavor combinations that you could enjoy.
Simple desserts have a lot to offer, and they are not only delicious, but also fun.
They give you a chance to eat less, exercise more, and have fun.
I’ve included a few easy recipes below that you can try.
Just be sure to use these as a guideline and use whatever you have available in your pantry.
Easy desserts, low-carb recipes and more: 1.
The Gluten Free Coconut Milk Ice Cream (Icing: 3 cups almond milk, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1 cup frozen coconut, 3 tablespoons sugar, 3 ounces powdered sugar, 2 tablespoons coconut oil, 2 egg yolks) 1.5 cups coconut milk, 1 tablespoon vanilla extract and 1 teaspoon powdered sugar 1.3 cups water 1.1 ounces unsweetened almond milk 1 cup granulated sugar 1 cup unsweeten cocoa powder 1/2 cup unsalted butter 1 egg yolk 1 teaspoon vanilla extract 1/4 cup unsaturated fat 1/3 cup coconut oil 2 tablespoons unsweetenerated coconut oil (optional) Directions: Heat the almond milk in a saucepan over medium heat until it becomes a thick creamy consistency.
Remove from the heat and add the vanilla extract.
Let cool for 10 minutes.
In a large bowl, combine the coconut milk and powdered sugar.
Then add the egg yOLKS and vanilla extract to the milk mixture.
Beat until the mixture thickens and forms a soft ball.
Add the coconut oil to the batter.
Stir until combined.
Slowly add the milk, alternating with the powdered sugar until the batter is smooth and creamy.
Stir to combine.
Add an egg yolt and stir until the egg mixture has become stiff.
You can also use a stand mixer or hand mixer to beat the mixture.
Remove the batter from the mixer and allow it to cool for at least 30 minutes.
If the batter becomes too stiff, you can gently whisk the batter until it forms a smooth ball.
If it doesn’t stick to the palm of your hand, gently shake it in the bowl to mix it.
Place a cookie cutter in the center of the batter and cut out a circle around it.
Repeat with the remaining batter.
(I made these on a 12-inch square pan.)
The Coconut Milk Almond Cake (Iced: 6 ounces almond milk (4 ounces of each kind), 1 teaspoon cinnamon, 3 egg yols, 2-3 tablespoons of powdered sugar and 1/8 teaspoon vanilla) 2.5 ounces unsalted coconut oil 3.5 tablespoons unsalted brown sugar 1/5 teaspoon salt 1.25 cups powdered sugar 2 tablespoons chopped fresh cilantro 1.75 ounces unsugar free brown sugar 2 teaspoons almond milk Directions: Combine the almondmilk, cinnamon, egg yolas and powdered sugars in a large saucepan.
Heat over medium-high heat until the sugar dissolves and the coconut oils and brown sugar have melted.
Slowly whisk in the almond-milk mixture until it starts to bubble.
The mixture should thicken and thicken a bit.
Add in the brown sugar, salt, coconut oil and chopped cilantro.
Cover and cook over low heat, stirring occasionally, until the cake starts to thicken.
If your cake isn’t very firm, it’s okay to let it sit for 5-10 minutes before removing from the pan and cooling slightly.
The Sugar Free Coconut Pudding (Icy: 2 cups unsalted almond milk) 2 tablespoons powdered sugar 3 ounces unsaturated butter 1/6 teaspoon vanilla 3.25 ounces unscented coconut oil Directions: Melt the unsweetens butter in a small saucepan and whisk until it turns pale and smooth.
Remove it from the saucepan to a bowl and stir in the powdered sugars and melted butter.
Add your almond milk