Archives for posts with tag: coconut

Confection Deliciosity 2

I saw these Roasted Strawberry and Toasted Coconut Popsicles courtesy of Joy the Baker, and could not get that flavor combination out of my mind. I was in the middle of my Whole30, but I pinned it to remember for after it was over. Dairy is not my friend and Coconut Cream is one of the Seven Wonders of my World so this is perfect.

There is no budget line this month for new kitchen gadgets and I don’t even have an ice cube tray to freeze them in so I decided to make it as an ice cream instead.

Roasted Strawberry and Toasted Coconut Ice Cream

I used that recipe except I substituted raw unsweetened coconut because that is what I had and I figured less sugar is always better.

An attempt to turn it into coconut ice cream with a pretty swirl of strawberry did not pan out so I started over, mixing it all together. The color reminds me of one of Nathan’s books which has a recipe for “Zoe’s Tutu Pink Smoothie” which was “too too delicious.”

Strawberry Coconut Ice Cream

There isn’t a lot of added sugar and it’s tangy and toasty and so creamy.

After this success I tried the same formula, but with cherries and almonds instead of strawberries and coconut. It was OK. Meh. It tasted like a jello salad concoction from 1963. I think the lime threw it off in this version. Plus the cherry flavor isn’t as strong and overpowering as strawberries. And the almond extract wasn’t strong enough. I think I’ll play around with that flavor combo and see if I can get it right.

Things I’ve learned (so far) on the Whole30:

  1. Doing the Whole30 together as a couple is good for your relationship. You become teammates, fans, encouragers, etc. Plus you have something new to talk about and be excited about together.
  2. My husband can cook! Technically I knew this, but also technically, he didn’t do much cooking. We’ve had to pull together to make it through this week and he’s had to do his fair share of cooking to get his meals ready for the workday.
  3. Doing the dishes isn’t that bad! I’ve maligned dish-washing for years. It’s always been Jason’s job to do the dishes and I would occasionally pitch in when necessary. Lately I’d been trying to do more, especially on his long work days, but this week I’ve washed at least as many dishes as he has. Sharing the load is really working for us. I wonder if that will continue post-Whole30?
  4. Sweet potatoes can be tasty. I’m not a big sweet potato fan. I would eat them as a kid at holiday meals, but let’s be honest – I was eating them because they were essentially dessert with their marshmallows and butter and brown sugar, etc. etc. This week I’ve needed them for energy and hormone stability and I’ve discovered that I really like them with coconut butter. By the way, don’t bother with the expensive store-bought coconut butter (see below for “recipe”). Make your own!
  5. It’s hard to do the Whole30 on a small grocery budget. It would be possible for sure, so if you’re in that camp go ahead and do it. But make sure you plan ahead! Calculate how many ounces and cups and such of food you’ll need for all your meals for the week and make sure you only buy what you need. We are happy to invest money from other areas of the budget (the unused liquor and eating-out budgets), plus other money if necessary. In the end it’s cheaper than doctor’s bills and medicines.
  6. I do not like eating meat very much. I sure hope I find that some of the plant proteins don’t bother me in the reintroduction phase because eating this much meat is a beating.
  7. I’m not an alcoholic. I really did know that already, but that nightly whiskey sure was nice to have. It turns out I was drinking it just because I like it. I’ve had no cravings for whiskey after dinner and without afternoon caffeine I haven’t even been stressed out. Now that afternoon Dr. Pepper or Coke on the other hand…

Coconut Butter

1 Bag of Shredded, Unsweetened Raw Coconut

Pour the bag of coconut into your food processor. Turn it on. Set the timer for 10 minutes. Find something else to do for those 10 minutes. Or stand and watch in awe as that blade transforms your coconut into butter. When the timer goes off, pour the coconut butter into a jar or container. Lick the spoon. And the food processor bowl. And the blade. Just kidding on that last one.

Besides mashing into your roasted sweet potato, coconut butter is delicious mixed into homemade almond butter (which you make the same way) and makes it easier to spread. You can leave it as is or also add in some unsweetened cocoa powder. If you’re not on the Whole30 you could add in some fair-trade chocolate chips or dark chocolate.