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Full GAPS coconut-milk cocoa ganache with a smooth glossy medium-thick texture

Coconut-Milk Cocoa Ganache for Full GAPS

A later-Full-GAPS cocoa ganache made with coconut oil, raw honey and full-fat homemade coconut milk, usable as a glaze or chilled for a firmer endpoint.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1.25 cups
Course: Dessert, Ganache
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Ganache
  • 1/4 cup natural non-hydrogenated coconut oil melted only until liquid, then cooled
  • 6 tablespoons pure organic cocoa powder
  • 1/4 cup raw honey
  • 2-3 tablespoons full-fat homemade coconut milk stirred before measuring; do not use canned

Equipment

  • Dry glass or ceramic mixing bowl
  • Stainless-steel whisk
  • Dry measuring cups and tablespoons
  • Flexible scraper
  • Small clear measuring vessel

Method
 

  1. Melt the coconut oil only until liquid, then let it cool so it is no longer warm.
  2. Whisk the cocoa into the cooled coconut oil, then add the raw honey. Continue until the base is smooth and thick, with no dry cocoa, amber honey streak or clear oil ring.
    Thick cocoa coconut oil and raw honey base before homemade coconut milk is added
  3. Add 2 tablespoons homemade coconut milk gradually while whisking. Continue until smooth and glossy. Add the final tablespoon only if the fully mixed ganache needs more movement for the desired glaze endpoint.
    Homemade coconut milk whisked into cocoa ganache until smooth glossy and medium thick
  4. Use as a glaze after it cools enough to coat without running off. For frosting or filling, chill and beat only until spreadable. For truffle centers, chill completely before shaping.

Notes

  • Keep the 2-to-3-tablespoon homemade-coconut-milk range inside this formula; do not use canned coconut milk.
  • Pure organic cocoa is an occasional later-Full-GAPS ingredient after digestive symptoms are gone.
  • This is one measured formula with glaze, chilled frosting or filling, and truffle-temperature endpoints.
  • Do not add vanilla, gelatin, salt, cream, commercial chocolate or extra milk.

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