Lemon Coconut Cream With Fresh Blueberry Hazelnut Granola

1. 1

   1. Refrigerate the cans of coconut milk over night or 24 hours. This will allow the milk to separate into 2 parts: the thick meat of the coconut & the coconut water/syrup.

2. 2

   2. After refrigeration, open the cans and scoop out the thick coconut meat into a medium bowl and set the water/syrup aside for another use. In the bowl, add the zest and juice of the lemon to the meat & whisk with a hand mixer for 5 minutes. The meat should transform into a cream. Sprinkle in the powdered sugar and whisk just until combined. Wrap the bowl and place it in the fridge to allow the cream to set up for 20 minutes.

3. 3

   3. Chop the hazelnuts in a food processor until split into medium sized pieces. Add in the oats and blueberries and chop for another few seconds. Mix in the sugar and honey. Place this mixtures onto a sheet tray. Bake in the oven at 350'F for 15 minutes.

4. 4

   4. To assemble the little cups I made, I just simply layered the granola and cream until full! I also sprinkled a little lemon zest on top. These would be great even for breakfast because they are so healthy!

* Per serving · 4 servings · Values may vary.