Vegan Coconut Green Tea Ice Cream

I love it when you stumble upon something interesting and delicious. Earlier this year, while perusing the shelves at Horrocks, I found an interesting little can-good called Coco Lopez, Real Cream of Coconut. As many of you may have discovered, I heart Coconut. Coconut milk, coconut oil, shredded coconut or coconut water… doesn’t matter, I’m in. So, I naturally needed to find out more about this Real Cream of Coconut.

As it turns out, this lovely product is used to create the delicious Pina Colada! Intriguing… After a little sleuthing (contacting the manufacturer), I was delighted to find out that this product is both gluten & dairy-free.

No, I did not run home and create the ultimate Pina Colada. Instead, I ran home and made ice cream. I’ve been thinking about making a Coconut Green Tea Ice Cream and after tasting the intense flavor in this can, I knew it would be perfect. Real Cream of Coconut is very different from coconut milk. The consistency is much thicker, kind-of like syrup, it’s insanely sweet and the coconut flavor is off-the-charts. Yum.

If you really enjoy the strong flavor of coconut, this is perfect. The lime brings a little tang that sings of summer, and the green tea is subtle, but it creates a beautiful color. I hope you enjoy!


Vegan Coconut Green Tea Ice Cream
by Laura Friendly
prep time: 10 minutes
Ice Cream Maker Time: Approximately 30 minutes
makes: about 5 cups (1 ¼ quarts)

• 2 13.5 oz. cans coconut milk (full fat)
• 1 8.5 oz can Real Cream of Coconut (I used Coco Lopez)
• 3 to 4 tsp unsweetened matcha green tea powder
• juice of 1 lime, about 2 tbsp
• 2 tbsp gluten-free white rum

Place all ingredients into a blender and blend on high for about 1 minute.

Pour liquid into your ice cream machine bowl, and churn for about 30 minutes, or according to manufacturer's instructions. Serve immediately.

If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken.

Enjoy!


Find more Laura Friendly at HelloGiggles!

Carrot Cake Cupcakes

Okay. I have to say it. These are AMAZING. It has been a long time since I’ve had carrot cake. So long in fact, that I really had to think about what these should taste like! After several failed attempts, I believe I finally created something divine: Carrot Cake Cupcakes.

What makes this cupcake a rockstar? The shredded coconut, crushed pineapple and almond flour. The coconut adds texture. The pineapple adds texture and moisture. The almond flour adds moisture and is full of protein, making it a nutritious and delicious flour alternative.

I promise, if you make these cupcakes, people will be clueless that they are gluten & dairy-free. ;)


Carrot Cake Cupcakes
by Laura Friendly
start to finish: 50 minutes
makes: 12 cupcakes

• ½ cup Bob’s Red Mill Gluten-Free All Purpose Baking Flour
• ½ cup Blanched Almond Flour
• ½ cup sugar
• ½ cup coconut palm sugar
• 1 cup shredded coconut
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp xanthan gum
• 1 tsp cinnamon
• ½ tsp salt

• 1 cup shredded carrots, room temperature

• 8 oz can crushed pineapple
• 2 large eggs, room temperature
• ½ cup coconut oil, melted

Preheat oven to 350 degrees F. Line muffin tins with paper liners.

In a large bowl, whisk together the dry ingredients: flours, sugars, shredded coconut, baking soda, baking powder, xanthan gum, cinnamon and salt. Add in shredded carrots, mix until carrots are completely coated and the mixture has become crumbly.

In a separate bowl, whisk together pineapple, eggs and coconut oil. Add mixture into the dry ingredients, and mix until the batter is smooth.

Pour the mixture into the 12 muffin liners, filling only ½ to ¾ full. Bake in the center of a preheated oven, for about 21 minutes, depending on your oven. At the 15 minute mark, rotate the cupcakes 180º. Bake until the edges are golden brown and a toothpick inserted in the center comes out clean.

Cool the pan briefly, then gently pop out the cupcakes and continue cooling on a wire rack.

Once completely cooled, frost the cupcakes and cover in an airtight container.


Soy Cream Cheese Frosting (vegan)
by Laura Friendly
start to finish: 10 minutes
makes enough frosting for 12 cupcakes

• ¼ cup soy butter, room temperature
• ¼ cup vegan cream cheese, room temperature
• 2 ⅓ cups powdered sugar

Place soy butter and vegan cream cheese, into a large mixing bowl, and beat until fluffy (using a hand or stand mixer).

With mixer running slowly, add in powdered sugar, ⅓ cup at a time, and beat until smooth. Scraping down the sides of the mixer as often as necessary.

Use immediately.

note: If the frosting seems too thick, add a little more vegan cream cheese (1 tbsp at at time) until it becomes spreadable. If it’s not thick enough, add in more powdered sugar (1 tbsp at a time) until it’s stiff but still spreadable.

See this recipe on HelloGiggles!

Coconut & Lime Cupcakes

I HEART cupcakes.

Cupcakes are the perfect treat. Specifically, yummy, gluten & dairy-free cupcakes… these are true delights.

For the past few weeks, I’ve been working on a new recipe. A classic combination of coconut & lime, and it’s wonderful. I don’t know why I didn’t think of it sooner! After much tweaking, I finally feel this little devil is blog-worthy. The fresh lime brings zest and flavor, and the shredded coconut adds great texture; together they make a bright and delicious dessert. Happy baking!


Coconut & Lime Cupcakes
by Laura Friendly
start to finish: 45 minutes
makes 12 cup cakes

• 2 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour
• 1 cup shredded coconut
• ¾ cup organic fructose sugar (or 1 cup organic cane sugar)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp xanthan gum
• ½ tsp salt

• 1 cup sweetened soy milk, room temp
• 3 large eggs, room temp
• ⅓ cup applesauce, room temp
• ⅓ cup virgin coconut oil, melted
• juice and zest of 1 lime

Preheat oven to 350 degrees F. Line muffin tins with paper liners.

In a large bowl, whisk together the dry ingredients: flour, shredded coconut, sugar, baking powder, baking soda, xanthan gum and salt. Add in soy milk, eggs, applesauce, coconut oil, lime juice and zest. Whisk together well, until batter is smooth.

Pour the mixture evenly between the 12 muffin liners. Bake in the center of a preheated oven, until dome shaped and a toothpick inserted in the center comes out clean. About 20 minutes, depending upon your oven.

Cool the pan briefly, then gently pop out the cupcakes and continue cooling on a wire rack.

Once completely cooled, frost the cupcakes and cover in an air-tight container. They are best eaten the first day, but if you are making them ahead of time, they can also be wrapped individually and frozen.



Vegan Lime Butter-Cream Frosting
by Laura Friendly
start to finish: 10 minutes
makes enough frosting for 12 cupcakes

• ⅓ cup soy butter, room temp
• 2 ¼ cups powdered sugar
• 3 tbsp freshly squeezed lime juice
• zest of one lime

Place soy butter into a large mixing bowl and beat until it is fluffy (using a hand or stand mixer).

With mixer running slowly, add in 2 cups of powdered sugar, ½ cup at a time, and beat until crumbly. Scraping down the sides of the mixer as often as necessary.

Beat in lime juice and lime zest. Add in remaining powered sugar, beating slowly, until fully incorporated. Use immediately.

note: If the frosting seems too thick, add a little more lime juice (1 tsp at at time) until it becomes spreadable. If it’s not thick enough, add in more powdered sugar (1 tbsp at a time) until it’s stiff but still spreadable.



See this recipe on HelloGiggles!

Roasted Tomato & Pepper Soup

This past month, as part of my yoga journey, I was asked to look at my eating patterns. This required that I start recording my current diet and examine it. A simple process that showed me how I eat, and where I can make a few positive changes. I found myself asking questions like: How much sugar or processed foods do I consume? Do I know where my food came from and how was it produced? Do I eat when I’m stressed or happy or sad?

What stood out for me? Processed Foods. Even on my gluten & dairy-free diet, I (surprisingly) consume many processed items. With the current demand for GF & DF, many retailers are creating foods that are allergy safe… but that doesn’t mean they are healthy! With this mind-set, I began last week on a quest to create flavorful foods, from scratch.

Today, I’m sharing one of the highlights, Roasted Tomato & Pepper Soup. I’m a HUGE fan of roasting because it brings out the natural sweetness and flavors of the fruits/vegetables. It is one of the easiest ways to make everything yummy. And this soup is no exception to yumminess! It’s creamy and savory, with the perfect balance of heat, to leave your mouth wanting more. Enjoy!


Roasted Tomato & Pepper Soup
by Laura Friendly
Start to Finish: 10 minutes (does not including roasting time)
makes: around 4 cups

• 3 large roasted tomatoes
• 1 large roasted green bell pepper
• 1 roasted poblano pepper
• 1 roasted jalapeno
• 4 cloves roasted garlic (or more to taste)
• 1 cup coconut milk, room temperature
• 2 tbsp avocado oil (or olive oil)
• juice from ½ a lime, about 1 tbsp
• salt & pepper to taste
• shredded coconut

Roughly chop the tomatoes, peppers and garlic. Place into a blender and puree until smooth. Add in the coconut milk and lime and blend for about a minute. If the soup is cold, transfer mixture to a small sauce pan. Warm over medium-heat, for about 7 minutes, stirring frequently. Season with salt & pepper to taste.

While soup is warming, toast shredded coconut. Over medium heat, warm a small non-stick pan and add in shredded coconut, spreading out evenly. Stir frequently and allow coconut to toast. Once the coconut is just beginning to brown, remove from the heat. Sprinkle over soup before serving.


How to oven roast vegetables:

1. Preheat the oven to 425˚F.
2. Slice tomatoes and peppers in half, lengthwise (removing the seeds from the peppers) and place skin side up in a large oven-safe baking dish (or a 4-sided sheet pan). Do not overlap the vegetables but give them space (this may require 2 baking dishes). Evenly coat the skins of the tomatoes and peppers with olive oil and sprinkle with sea salt. note: If you desire more heat, do not remove the seeds from the jalapeño.
3. Remove skins from the garlic cloves. Create a small bowl with aluminum foil and place the garlic in the center. Drizzle with olive oil, sprinkle with sea salt, and fold over the top of the foil to seal in the garlic. Place foil into the baking dish next to the peppers and tomatoes.
4. Bake for 30 minutes or until the skins blacken and blister (the garlic should be soft but not burnt). Remove from oven and take out the garlic. Cover the baking dish with aluminum foil. Allow vegetables to cool and then remove all skins.

You can also view this recipe on HelloGiggles!