Oh, yummy! It's Sunday, so because we don't go out to the store, we make do with what we have if we haven't planned ahead for a dessert. Tonight's "make-do" creation was SO YUMMY! (If you're not sure why I called it Nice Cream, read here. Scroll down near the bottom of that post and you'll see it.)
Last week, one of my co-workers was eating a coconut "ice cream" bar (no dairy) and told me how good they were. She was headed down to the little herb shop to get another one the other day, so I asked her to pick one up for me. It was every bit as good as she said. I looked at the ingredients and decided I could make something sort of similar, and I was guessing that the magic ingredient was coconut extract. So I picked some up the other day. Good thinking on my part!
What we had on hand was silken tofu and a can of full fat coconut milk, so I tossed them in the blender, added coconut extract, stevia, and a little honey, and gave it a whirl. Then I stirred in all natural shredded coconut and put it in the ice cream freezer.
The temperature today was 101 degrees, and can I just say that a little coconut "nice cream" really hit the spot? This is definitely going to be one of our regular desserts. It was fantastic!
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