Do your paleolithic forefathers proud with this quick and festive July 4th dessert!
It’s important to use coconut milk that has been refrigerated overnight (Thai Kitchen is the brand I prefer). You can serve as shown, or use the coconut cream as more of a dip for the berries. Enjoy!
1 can coconut milk (use regular, not lite)
1 tablespoon vanilla extract
1 1/2 tablespoons raw honey
Open the coconut milk. The cream should have separated from the clear liquid in the can. Spoon the cream into a mixing bowl. The remaining liquid can be saved for various drinks and/or other recipes if you like.
Add the vanilla and raw honey.
Use an electric mixer to whip the ingredients on high until it begins to thicken. I used a Kitchenaid stand mixer, though I think a handheld mixer would work well, too.
Serve immediately or refrigerate until needed.
Last night I was in the mood for something sweet and rather than run next door for some ice-cream, I did some googling and stumbled upon this fantastic recipe for fried plantains. I satisfied my sweet tooth without having to feel guilty afterwards!
*Recipe adapted from Paleo with a Purpose: Fried Plantains
1 plantain, ripe
½ tablespoon dark ground cinnamon
½ teaspoon ground nutmeg
2 tbs. extra-virgin coconut oil
Cut plantain into long slices.
Sprinkle slices with cinnamon and nutmeg.
In a saucepan over medium heat, melt coconut oil.
Place the seasoned plantains in the saucepan. Cook for about 5 minutes on each side.
One of the benefits of being a teacher is, of course, summer vacation. But with my last day of school behind me, I have to say it hasn’t quite felt like summer in Chicago. The weather has been okay, but a little too cool. So, since it doesn’t look like Mother Nature is going to be helping me out anytime soon, I am taking matters into my own hands and making a summery treat–paleo popsicles. Enjoy!
Vita Coco pineapple flavored coconut water
Pour the coconut water into the popsicle molds and add the fruit. Let them freeze for several hours or overnight. Voila!
1 cup frozen strawberries
Put frozen strawberries into a food processor or blender. Pulse. Add coconut milk 1-2 tablespoons at a time until you have a creamy consistency. Pour this into the popsicle molds and let freeze for a few hours or overnight.
*I tend to buy coconut milk in the can, found in the International aisle at the grocery store. I have found that certain brands available in cartons have added ingredients, some of which I can’t pronounce, which is never a good sign.
The beauty of these popsicles is that you can use whatever fruit you have on hand. Next time I might add some frozen blueberries along with the frozen strawberries and coconut milk for a different flavor. Play around as you like!