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1/2 cup dried jicama

1 pkg vanilla drink mix

1 egg yolk

200 ml (3/4 cup) of water

30 ml of milk ( 2 tbsp )

15 ml (1 tbsp) coconut liquid sweetener - Skinny Syrups, & DaVinci make sugar free ones

1/2 tsp coconut extract

2 tsp of olive oil optional

Grated Jicama - faux coconut

Peel jicama. Use the fine side of a box grater to grate jicama . Using a clean tea towel or cheesecloth squeeze as much water out of the jicama as you can. Line a baking sheet with parchment. Once you have all the moisture squeezed out of your jicama, fluff it up and spread in an even layer on parchment (this takes a bit of work). Place in oven at 170 degrees for 1.5-hours, re-fluff jicama after every 30 minutes, after 1.5 hours turn off oven and let the jicama cool in the oven. 1 cup of fresh grated jicama with yield approx 1/2 cup dried. In a saucepan add your water, milk, coconut sweetener, heat over low heat until little bubbles appear. Then whisk in you vanilla drink mix. Keep whisking until it thickens a bit, add your egg yolk slightly beaten into hot milk mixture, beating until smooth. Cook the mixture for a few more minutes whisking. Remove from heat and stir in coconut extract, and olive oil (oil is optional). Place on rack to cool for 5 - 10 minutes stirring occasionally, then stir in 1/2 cup of grated dried jicama, combine well , pour into dish, cover and refrigerate until completely cooled.

1/2 cup vegetables, 1 unrestricted, 1 oz protein, 1 sweetener

Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at:

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