The first time I tasted this coconut bomb was in Tahiti, Bora Bora, on a boat trip out to swim with sharks and stingrays. After a few hours of the sea adventure, our guide presented a homemade coconut cake to his guests on board.
At first I refused to take a taste because he said it’s a coconut cake. I assumed that it is made with starch. I watch someone took a piece and breaks it into half and the grated coconut fell apart revealing it wasn’t starchy. I asked the guide what is the cake made with. He said it was made with fresh grated coconut, coconut milk, coconut oil, egg white and sugar. The main ingredients sounded all Keto compliant! I took a pinch to taste and it was delicious.
Returned to the resort, I quickly gather all the ingredients replacing the sugar with xylitol and try to make it. Its amazingly good and is low carb high fat! Is a Coconut Bomb!
This coconut bomb has become a keeper for my family.
It is not easy to get freshly grated coconut and freshly squeeze coconut milk in many places. In this recipe I use dried grated coconut and canned coconut cream for the convenient of getting the ingredients. Try it!
Here is the recipe
- ½ pound (150g) grated coconut
- 1 cup coconut cream
- 1 ½ tablespoons coconut oil
- 3 egg white
- 2 tablespoons xylitol (optional)
- Mix all the ingredients together in a bowl. Scoop the coconut mixture into 2 inches round balls with a spoon or ice-cream scoop. Place the coconut ball in your palm and lightly compress it, and roll in your palm to become a round ball.
- Place the coconut balls onto a baking sheet lined with parchment paper. Chill the coconut ball in the refrigerator for 15-20 minutes.
- Preheat the oven to 400F or using the broil setting. Bake the coconut balls for 5 minutes or until the top is golden brown. Remove from the oven and let it cool. Serve at room temperature or chill it in the refrigerator.
Nutrition Facts:
Each piece contains 3.5g total carb, 2g net carb, 2g protein and 12g fat.
Watch how I make this Coconut Bomb on YouTube
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Thank Kelly .I like coconut and it fairly easy to make and get the ingredients I will make it.
Hello Is your coconut cream organic and unsweetened? what brand did you use? love the video and the recipe thank you.
Hi Melina, the coconut cream I used is in a canned form. It is unsweetened, without or without organic is fine depending on what you can find. Thanks for the encouragement!
What is the weight per piece?
I didn’t weight each piece 😀
Can I use coconut milk instead of coconut cream Kelly?
Yes you can try but may be have to reduce the amount because coconut milk is more watery. Try to scoop the top part of the cream from the coconut milk.
This is exactly what I needed right now. What a great recipe! Thank you for this! Would you know what the calories are about on each? I want 2 but I’m scared itll be too many calories.
For Keto eater we focus on macro grams not on so much on calories that’s why I didn’t indicate it in the recipe.
For this, each piece contains
3.5g total carb x 4 cal = 14 cal
2g protein x 4 cal = 8 cal
and 12g fat x 9 cal = 108 cal
So, it will be 130 cal each piece. Hope that helps 🙂
Thank you. It does help. I do count calories as well.
Delishous! Yes I made them already. Thank you. I made them a bit smaller.
So glad you tried it! 😀
looks very good! will try this soon! thank you for sharing!
You are most welcome! Hope you’ll like it.
I don’t use xylitol. Is there a substitute I could use?
The other low carb sweetener choices are stevia, erythritol, or Monkfruit sweetener. It would work the same. 🙂
Would I use a different ratio of erythritol? That is what I use for most recipes.
Erythritol might be a little less sweet than xylitol. I would use the same amount of erythritol in the recipe to begin.
You can taste the mixture before making it into balls, and if you prefer more than add a little more.
How many total carbs per bomb?
Oh yes. Each piece contains 3.5g total carb, 2g net carb, 2g protein and 12g fat.