Pumpkin Praline Coconut Milk Ice Cream

Serves: 2

Ingredients:

1 can of coconut milk (NOT low fat) (reserve 1 tbsp)

1 cup roasted pumpkin pureed

1/2 cup coconut palm sugar (reserve 1 tbsp)

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp sea salt

1/2 tbsp Earth Balance

1 cup chopped pecans

Directions:

Ice Cream Base:

Blend mixture of pumpkin, coconut milk, spices, salt, and coconut palm sugar (reserve 1 tablespoon of sugar). Pour mixture into ice cream maker and start.  Follow ice cream maker's instructions for ice/salt to freeze the mixture.


Praline Mixture: 

Add the pecans, earth balance, the reserved coconut milk and the reserved sugar to a frying pan and saute until the mixture forms a sticky syrup.  Be careful not to burn! Allow to cool.  When ice cream mixture is beginning to thicken add praline to the batch.  

Note:  Because it was a small batch, my mixer never stalled.  Please check for desired consistency after about 20-30 minutes.  

Homemade Coconut Milk Ice Cream with Cacao Nibs and Roasted Walnuts

This delicious dessert is a healthier alternative to old fashioned homemade ice cream.

Serves: 2
Ingredients:

1 can of coconut milk (NOT low fat) 

1/2 cup coconut palm sugar

1 tbsp arrowroot flour

1/4 cup roasted walnuts

1/4 cup cacao nibs

Directions:

Blend mixture. Pour into ice cream maker and start. Add 1/4 cup each of roasted walnuts and 1/4 cup cacao nibs when mixture is beginning to thicken.  Because it was a small batch, my mixer never stalled.  Please check for desired consistency after about 20-30 minutes.  

Roasted Banana Coconut Milk Ice Cream

This treat disappeared so quickly, I wasn't able to snap a picture of the final product!  :)

Four Servings

3 medium-size ripe bananas, peels removed (about 2 1/2 cups when sliced)
2 to 3 tablespoons real maple syrup
1 tablespoon coconut butter
1/3 cup cool or cold filtered water
2 teaspoon unflavored gelatin
1 tablespoon agave syrup; add additional as needed for preference
1/8 teaspoon finely ground, unrefined sea salt
1 teaspoon pure vanilla extract
1 3/4 cups (one 14 ounce can) unsweetened preservative free coconut milk (regular, not lite).

1-Gently melt coconut butter in a small saucepan over low heat. Stir in maple syrup. Set aside. Preheat the oven to 450 degrees. Lightly oil a 2 quart (preferably glass or Pyrex) baking dish. I use an 8 x 10 or a 9x9x2 inch pan or a 9 inch Pyrex pie plate. don’t use a large pan or the syrup will burn. The syrup will caramelize.

2-Slice the bananas into 2 inch pieces into a medium bowl. Toss with maple syrup and coconut or palm oil. Scrape into the prepared pan. Reduce the heat to 400 degrees F and bake for 30 to 35 minutes (stir only one time) until bananas look browned and cooked through.

3-Add 1/3 cup water to a small saucepan. Slowly sprinkle with gelatin. Let stand for 2-5 minutes to soften. Warm over medium-low heat, without stirring until gelatin dissolves.

Scrape the mixture into a blender, vita-mix or food processor. Add the agave and sea salt. Blend until smooth.

4-Add the roasted banana mixture, coconut milk, and vanilla. Blend until smooth , stopping to scrape the sides with a spatula. For a sweeter taste, add an additional 1 tablespoon agave. Blend, taste, and repeat if needed.

5-Pour into one or more wide-mouthed jars. Cover and refrigerate for at least 6 hours before churning.

6-Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.

7-Serve immediately or spoon into several 8-to 16-ounce freezer safe containers. Cover and freeze for 3 or more hours for a firmer texture.

8-Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.

Plain Coconut Milk Yogurt (Updated Version)

Since coconut milk is not milk from a mammal, using it as a yogurt base was a challenge.  The flavor was great, but the mixture was thin.  It took me much experimentation until I found the proper ingredient amounts to make this recipe a creamy, thick delight; I'm glad I took the time.  

Ingredients

Yields: 6-3/4 cup containers

2-13.5 oz cans unsweetened organic coconut milk

1/4 cup arrowroot starch

1 pack Knox gelatin

1 scoop Whey protein isolate

4 tbsp agave syrup 

3/4 cup of previously prepared yogurt or 1 pack of yogurt starter culture

Directions

Place the coconut milk in a 3 quart saucepan.

Heat milk to 115 degrees Fahrenheit, then cool to 110 degrees Fahrenheit.  

Add thickeners to a little of the milk, then add the mixture to the rest of the milk.   

Stir yogurt starter, whey protein isolate and the agave syrup into mixture.

Pour the yogurt mixture into the containers and place into yogurt maker.

Allow mixture to culture for about not more than 24 hours.  The longer the culture time, the more sour the yogurt flavor.

Place in refrigerator for 24 hours to set the yogurt.

This is plain yogurt is will not be sweet.  It can be used in place of sour cream. 

To sweeten add fruit, all fruit jelly, or a little more maple or agave syrup.  Vanilla extract adds a nice touch.  Sprinkle with granola for a crunchy creamy treat.

Enjoy!

Vegan Onion Soup

Ingredients


3 cups  Vegetable stock puree
1 Organic sweet onion chopped
1 slice Organic whole grain bread
1 Tbsp Daiya cheese substitute, mozzarella style


Directions


Heat vegetable stock puree in a saucepan on medium.  Stir frequently to avoid sticking.


Add chopped onion to stock and cook until tender.


Float bread on soup and sprinkle Daiya atop.  Melt Daiya in oven warmed to 200 degrees.


Enjoy!

Organic Coconut Milk

Ingredients

Yields: 4 cups

2 cups dried flaked unsweetened organic coconut

4 cups boiling water

1 tsp vanilla extract (optional)

2 tsp maple syrup (optional)

Directions

Place the coconut in a blender or food processor.

Pour two cups of boiling water over the coconut and blend for 2 minutes.

Allow mixture to set for about 15-20 minutes.

Place a jelly strainer over the top of the blender canister and invert over a container.

Squeeze the milk out of the mixture.  You may need kitchen gloves to protect your hands.

Place the coconut meat back into the blender or food processor, add two more cups of boiling water, blend for 2 minutes and allow to soak again for ~15 minutes.


Squeeze and strain the milk as previously.

Add maple syrup and vanilla extract if desired.


Store in the refrigerator for up to three days.

Yummy Yam Cakes

Ingredients

Yields: 12 cakes

2 lbs organic yams

2 cups organic rolled oats

1 cup organic plain coconut milk yogurt

2 tbsp olive oil

2 tsp ground cinnamon

2 tsp vanilla extract

1 tbsp maple syrup

1/4 cup organic chia seeds

1 cup of water

1 tbsp olive oil

Directions

Boil yams until soft. Remove peel and cut into chunks. Blend until smooth and creamy.

Take chia seeds and place in a small bowl, stir in 1 cup of water and allow seeds to soak while the yams are cooking.

Process oats in a blender or food processor until powdery.

Mix the blended yam, processed oats, yogurt, vanilla, syrup, olive oil and the soaked chia seeds.

Preheat pan on medium and add olive oil. Use 1/4 cup of batter for each cake. Gently press to flatten. Fry until browned and flip.

Serve with maple syrup if desired. Yam Cakes are a great side dish or breakfast main dish served with fresh fruit.