Houston, we have a problem.
I have become slightly obsessed with coconut milk. Have I been living under a rock? I need to hear more people sing the praises of a can of coconut milk and it's many uses. It's deliciously creamy and a great alternative to dairy in a great number of recipes. I don't want to label myself as vegan or this or that because I will eat what I want (one word: cheese) but in an attempt to eat as clean as possible and eliminate refined sugar, my sweet tooth is left wanting. Enter this little can of heaven.
Probably the easiest way to enjoy it is to naturally sweeten it and stick in the freezer. Honestly, it tastes like ice cream to me, minus the refined sugar, corn syrup, preservatives and nastiness. The options are endless--add fruit, nuts, berries, chocolate, etc. I have yet to explore all the possibilities but this one was a home run. The ingredient list is short and all natural, making this sweet treat virtually guilt-free. I adapted the recipe from Juli at PaleOMG--be sure to check out her blog for more great recipes.
- 1 can full-fat coconut milk
- 1 cup blueberries
- 1 cup coconut oil
- ⅓ cup raw honey
- ¼ cup unsweetened shredded coconut
- ¼ cup cashews, chopped (or other nut of choice)
- Refrigerate the coconut milk for at least 24 hours (I usually keep a few cans in there just in case the fancy strikes). When you are ready to use it, flip the can upside down and open. That way you can drain the top layer of liquid and be left with the creamiest coconut cream of all creams.
- Place a small saucepan over medium heat.
- Add your blueberries and honey. Mix to help break down the blueberries.
- Once your blueberries have exploded (less dramatic than it sounds), add in the milk and oil.
- Mix thoroughly.
- Remove from heat. Stir in the nuts and shredded coconut.
- Line your cupcake pan with, pour mixture into each cup (doesn't matter how much or how little), then place in freezer for 20 minutes.
- Enjoy! Store in freezer.