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*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!


1 cup powdered xylitol
2 tsp Agar
1 cup Coconut milk*, or Almond milk, or Milkadamia (any non-dairy milk should work)
½ cup fresh squeezed lemon juice (typically 2 large lemons)
Zest from 2 large lemons (about 4 tsp zest)
1/8 tsp turmeric (for color)


In a small saucepan on low heat, combine all ingredients with a whisk and keep whisking for 10 minutes. Remove from heat and cool in fridge for an hour.

Whisk to remove any lumps until creamy consistency.

Store in a mason jar in the fridge.

*If you use full fat coconut cream from the can, the consistency is creamier.


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