Swedish Cream was one of my childhood favorites. My version—paleo approved—is packed with healthy fat and protein from coconut milk, cashew cream, and grass fed gelatin. I typically make this recipe for family and friends over the holidays and they all go nuts for it.
1 3/4 cup full fat coconut milk or homemade almond milk
1/4 cup original (plain) kombucha
1 Tbsp. grass fed gelatin like Vital Proteins
1/4 cup water
3/4 cup pure maple syrup
2 cups cashew sour cream
1 1/4 tsp. vanilla extract
1 1/4 tsp. almond extract
1. Mix gelatin in water and allow to stand for a minute or two.
2. In a medium saucepan, combine coconut milk or almond milk, kombucha, and maple syrup. Cook and stir over low heat until just warm.
3. Add gelatin, increase temperature to medium/low and whisk until gelatin is completely dissolved, about 5 minutes. Do not boil.
4. Remove from heat and stir in extracts. Cool 10 minutes. Whisk in cashew sour cream. Pour into a glass storage container, cover and refrigerate at least 2 hours.
Serve as a dip with sliced apples or layered with fresh berries.