Coconut Cream Whoopie Pies

I’ve been getting more and more into Tropical Traditions, Coconut Cream Concentrate (CCC). One of you, my readers, first told me about it, and I’m so glad you did! That’s how I made the filling for these coconut cream whoopie pies. If you prefer, I think this coconut butter would also work, or possibly palm shortening (Tropical Traditions sells palm shortening), but you might have to play around with the recipe proportions if you try a substitution. (Paleo Parents has a whoopie pie recipe using palm shortening for filling HERE.)

To work with the CCC, you have to warm it up. I do this by boiling water, turning off the heat, and putting the jar in the water (with the lid on loosely). Let it sit for about 20 minutes.

Then begin shoving a butter knife into the CCC, as I am doing below. If it still isn’t melted, then bring your water back to a boil, turn the heat off, and repeat the process.

After some stirring or blending, you will have a runny cream that thickens and eventually hardens again as it cools. This recipe (below) would make a nice frosting that you could pipe, but it crumbles when it gets cold, or after sitting at room temperature all day.

Here is how I make this coconut cream filling.

Coconut Cream Filling:

Add to bowl:

1/2 cup melted coconut cream concentrate (from Tropical Traditions)
1/2 to 3/4 cup coconut cream*
1/4 cup honey
1/4 tsp vanilla liquid stevia
2 tbsp coconut flour, sifted

Mix with electric mixer.

The longer it sits at room temperature, the drying and thicker it will become. It’s up to you how long to wait before using it, but keep in mind that once it’s dry and thick, it will be more crumbly. Adding more coconut cream* will make it softer, and adding more coconut flour will make it thicker.

For the cakes I used this chocolate heart cookie recipe that is made from wet almond meal leftover after straining almond milk. I made two batches of almond milk (about 8 cups of almond milk total) in order to get enough meal to double the cookie recipe for six whoopie pies. I froze a bunch of the almond milk in BPA-free freezer trays with lids to use in smoothies and “milkshakes.” You could make a single batch too, the cookies will just be thin.

I used an ice cream scoop with a lever to scoop the batter onto a cookie sheet lined with unbleached parchment paper. I wet my hands and used my palm to flatten them once they were scooped out. They won’t really change shape in the oven.

These cakes are also crumbly, so try this egg-free recipe instead if you want less crumb. I like the crumb, and I like the more cake-like texture, so that’s why I choose the chocolate heart cookie recipe.

* To get the coconut cream, use a can of full-fat coconut milk (I use Thai Kitchen) that has separated. Open the can and carefully scoop the solid white cream off the top. If your canned coconut milk hasn’t separated put it in the fridge overnight to get it to separate again.

♥, Kelly

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Comments

  1. Grace says

    Hi, I made your recipe for traditional lasagna (if you remember it:) tonight. It was really good! It actually tasted like real lasagna! Plus I have leftovers in the freezer!:) It was a great idea to use the cream of buckwheat for the “cream sauce.” Thank you for the great recipe-you’re smart!

  2. says

    Once again Kelly, you amaze me. These are brilliant and I LOVE that the cookies are made with the leftover almond pulp. I never know what to do with that and I hate throwing it out. I think I need to make these this weekend! Thanks so much!

  3. says

    I LOVE your photo and now I am sure that I will have sweet dreams about this recipe, Kelly! I’m in love with CCC, too. We used it to make a yummy lemon filling for my son’s 17th bday cake. It is the perfect ingredient in my opinion. Everything tastes better with CCC. Thanks a bunch for all you do. Lots of love.

  4. Anonymous says

    Can this icing be made ahead if using to decorate cookies? I know you said it crumbles when cold…can you whip back into creaminess after that? :)

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