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Combine the coconut milk, salt, 1 1/2 cups of SPLENDA® Granulated Sweetener, vanilla, and cinnamon sticks in a 4-6 quart pan and simmer for 10 minutes.
Combine cornstarch and 1 cup water in a small mixing bowl, stirring until dissolved.
Add the cornstarch mixture to the simmering coconut milk. Stir until well combined and a creamy consistency is reached. Divide the mixture into 2 bowls. Add 4 oz. of unsweetened chocolate and the remaining 1/3 cup SPLENDA® Granulated Sweetener to one half, mixing until well combined.
Pour or spoon the two mixtures into dessert glasses, alternating white and chocolate layers. Cover with cellophane, refrigerate overnight.
Toast 3 oz of shredded coconut on a baking sheet in a 400 degree F oven for 6 - 10 minutes until brown or in non-stick pan over medium heat until done.
Garnish with a dollop of chocolate. Add mint leaves, raspberries and cinnamon stick. Sprinkle with toasted coconut.