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

5.0 from 3 reviews
Coconut Bomb
Author: 
Recipe type: Low Carb Snack
Prep time: 
Cook time: 
Total time: 
Serves: 14 bombs
 
Ingredients
  • ½ pound (150g) grated coconut
  • 1 cup coconut cream
  • 1 ½ tablespoons coconut oil
  • 3 egg white
  • 2 tablespoons xylitol (optional)
Preparation
  1. 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.
  2. Place the coconut balls onto a baking sheet lined with parchment paper. Chill the coconut ball in the refrigerator for 15-20 minutes.
  3. 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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