One of my favorite words is “froth”, which is why I think I like this drink so much. Seriously.
Growing up, I had a kid’s cookbook with a recipe for iced vanilla milk. I made it multiple times, and my favorite part was the cold foam at the top of the drink when I poured it out of the blender. I randomly remembered this drink the other day, and wanted to re-create it with coconut milk.
This paleo-fied version is just as yummy and just as frothy! Try it on a hot day and you’ll be glad you did. :)
This is a luscious dessert recipe I adapted slightly from AllisonEats.com and is a completely dairy-free, no-bake cheesecake that's a favorite on my website and was also featured in the Spring edition of "Go Gluten-Free" Magazine.
Grain Free Naan Bread with Cassava Flour! A simple and flavorful Middle Eastern bread made grain free and in 20 minutes or less! No oven required, just a skillet and few simple ingredients. Great with hummus, yogurt sauce, or by itself. Definitely a staple recipe you’ll want to make over and over again!
Coconut butter is an incredible vehicle for building flavors. This spiced carrot coconut butter makes for an excellent topping to dairy-free ice cream, mixed with coconut flakes for a quick dessert, or eaten straight from the container to nix a sweet craving with no added sugar.
Toasted Coconut and Berry Grain Free Granola! A super simple homemade grain free granola recipe that is paleo, vegan, and tastes so good! An assortment of nuts, seeds, dried berries, spices, coconut oil, coconut, and maple syrup all baked up. That’s it! Perfectly filling and EASY to throw together! Great fuel for you or a gift idea for others.
Coconut Rice and Pomegranate Porridge! Healthy white carbs do exist! This gluten free and dairy free breakfast porridge makes for great performance fuel! A nourishing dish made with jasmine rice, coconut milk or cream, cinnamon, maple syrup, nuts, and cinnamon. The perfect combo of nutrient dense foods.
A cortado (derived from the Spanish verb cortar, which means “to cut”) is a drink made with a one-to-one ratio of espresso to milk. I prefer mine with much thicker and more satisfying coconut cream. Pulling the perfect shot of espresso (or even a really good one) takes a lot of practice. A great shot begins with high-quality espresso beans. Try to purchase beans that have been roasted within the last week. A good roaster will put the roasting date in plain sight on the package. I really like beans from roasters like Verve (California) and La Colombe (Pennsylvania), but you should be able to find good coffee roasters locally.
The love for coconut butter can be combined with the love for chocolate and the final version is just amazing. This miraculous thing known as "coconut chocolate" only needs some desiccated coconut, cacao and some honey.