2tbspoil(coconut, avocado oil, extra virgin olive oil, or vegetable oil)
1tbsppeanut butter(Use a quality butter such as Barney's or Justins or 365 brand. Or use Sunbutter, sunflower butter, for nut free)
White Magic Shell
1cupshredded coconut (Should be unsweetened, fairly fresh, quality brand such as Bob's Red Mill) (Not coconut flakes)
2tbspcoconut oil(you need to use coconut oil here, no other oil)
To Make Chocolate Magic Shell
Melt the chips in a glass pyrex measuring cup at 60 seconds in the microwave. Add in the oil and stir until all is melted.
Pour onto your ice cream, or dip your popsicle or chilled cupcake.
To Make Peanut Butter Magic Shell
Melt the chips in a glass pyrex measuring cup at 60 seconds in the microwave. Add in the oil and peanut butter and stir until all is melted. Return to microwave for 15 second increments if the peanut butter is not quite melted.
To Make White Magic Shell
Blend the shredded coconut (not coconut flakes) in a high speed blender until it turns to liquid coconut butter. Add in coconut oil and blend again.
Drizzle the liquid coconut butter onto ice cream, or dip a popsicle or chilled cupcake.
All three flavors can be stored in the refrigerator for about a month, covered. They will need to be warm in 15 second increments to be turned back to liquid before drizzling on desserts to form a shell.None of them are freezer friendly.