Tag Archives: coconut

Thai Coconut Soup

I don’t know why it took me so long to branch out to Thai food, but for whatever reason it did.  It wasn’t until a little over a year ago that I really started getting into these flavors, and I have to say that they are now at the top for me!

I love how creamy and slightly sweet the coconut milk makes this soup. The serrano pepper brings a slight amount of heat, and the lemongrass gives an earthy, unique flavor. I usually serve it over Jasmine rice– or I serve it with a stir fry of jasmine rice, cashews, and green onions.


Thai Coconut Soup
  • 3 cups vegetable broth
  • 1 can coconut milk, light or full fat
  • 3T soy sauce or Tamari
  • 2 stalks of lemongrass or two drops lemongrass essential oil
  • 4 thin slices of ginger, peeled
  • 2 limes, juiced and zested
  • 1t cane sugar
  • 2T red Thai curry paste
  • 1 large onion, quartered
  • 1 large carrot, cut in thin matchsticks
  • 2 large mushrooms, cut in large chunks
  • 2 Roma tomatoes, quartered and sliced
  • 1 Serrano pepper, diced
  • 1 cup or mung bean sprouts
  1. Put broth, milk, lemongrass, and ginger in a pot and bring to a slight boil.
  2. Reduce heat and let simmer for 10 minutes for flavors to gel.
  3. Remove lemongrass and ginger.
  4. Add all other ingredients and cook on medium for about 15 minutes or until all vegetables are tender.
  5. Serve over jasmine rice and enjoy!



Tropical Coconut Ice Cream

It’s the last night of Spring Break here in Georgia, and the Masters Golf Tournament, which is less than one mile from our apartment, has just finished.

I ate too much food and drank too many Azaleas this week. Tomorrow I will definitely make sure to eat a little more “green.”

But tonight, it was one last hoorah for me.  A big plate of homemade french fries and my new favorite summer-y ice cream.

This is a recipe that my cousin made for me every night I was staying at her home in Nashville last time I was there.  It’s so good that I knew I had to share it.  It’s perfect for anyone who wants to escape to the island (especially a dairy free one)!

Tropical Coconut Ice Cream

For the base, you’ll need So Delicious brand French Vanilla Coffee Creamer because it’s thicker than milk.  You can find this at any health food store and also in the organic section at stores like Kroger.  Try some in your coffee, and then make this for dessert.


Tropical Coconut Ice Cream
  • 1 cup So Delicious French Vanilla Coconut Coffee Creamer
  • ½-1 frozen banana
  • 1 cup frozen tropical fruit blend (mine was strawberries, pineapple, mango)
  1. Pour the creamer in your blender.
  2. Add frozen fruit.
  3. Blend until smooth, stopping to scrape down the sides when necessary. Be patient rather than adding more liquid or it will not have ice cream consistency.


Chocolate Coconut Peanut Butter Milkshake

Allergen Information: Contains Peanuts (can be substituted!). Contains coconut.

Special Equipment: Blender

Chocolate Coconut Peanut Butter Milkshake 2

I’ve been making a milkshake similar to this recipe for about a year now.  It inspired me to create something that my taste buds really enjoy.

Something with coconut. Something way chocolate-y. Something with Peanut Butter.

I know some of you are thinking: PEANUT BUTTER?!

Yes, we have a kid with an anaphylactic reactions to peanut butter.

So, this is my process: Make sure McCall gets to school (or to bed at night). Come home & make the smoothie.  Wash everything thoroughly. Wash my hands. Drink smoothie. Wash smoothie cup. Wash hands again. Brush teeth.  Sanitize toothbrush.

I know, I know it sounds crazy, but life-threatening allergies are no joke.

BUT, if I go to all this trouble just to drink this milkshake, it’s probably THAT good 🙂

Next time you’re wanting a milkshake, try this one out.  I don’t calorie count, but I can guarantee it’s better for your body than the ones from fast food joints that can have as much as 1,500 calories–and contain NOTHING good for your body.

This milkshake?  Cacao nibs, bananas, coconut milk–all nutrient rich foods.

So, yes, you can have your milkshake and eat it too!!

Substitution ideas:  If you don’t like peanut butter, or can’t have peanut butter in your household, try almond butter.  If you are on the top 8 Elimination diet, try Sunbutter (sunflower seed butter). For the milk, you could also use almond milk or rice milk.

Chocolate Coconut Peanut Butter Milkshake
Prep time: 
Total time: 
Serves: 1
  • 2 bananas, frozen & broken into small pieces
  • 1 T cacao nibs
  • 1 T cocoa powder
  • 2 T peanut butter (or other nut/seed butter)
  • ½ T maple syrup
  • ½ t vanilla
  • ¾ cup unsweetened coconut milk (boxed variety)
  1. Place all ingredients in blender and blend until smooth, stopping to scrape down sides if necessary.
  2. Add more liquid if it won't blend well!


Chocolate-Cashew Snack Bars

Allergen Information: Contains Tree Nuts.  Gluten free & Dairy free

Special Equipment: Food Processor


One of my favorite breakfasts or go-to snacks when I was a teacher was a Quaker Granola bar.  Only 90 calories. Held me over for about 20 minutes until I wanted another one. 90 calories quickly turned into 180, and sometimes 270.

These days, I’m not one to talk about calories because I don’t count calories EVER.  But back then, that’s all I cared about.  Who cares that the bars were full of sugar, corn, and soy?  No wonder they never really satisfied me or gave me the energy boost I needed.

This recipe is another example of how you can still have something (similar) you enjoy—just cleaned up a bit.  Well, a lot.

Take a look at the ingredients….Think about this for a minute—why must there be that many ingredients to make a product that really only needs 4 or 5?

Collage 3

Cost & Shelf life. Two things that have nothing to do with YOUR HEALTH. I understand that most people are more concerned with cost than health, and it makes me sad!

The only thing (at the beginning of my journey) that spoke to ME was education.  When I stopped looking at the FRONT of the package and started reading the BACK, I was appalled.  I took it one step further and started looking up each ingredient listed.  Now I know why I had so many health problems.

LarabarsThese snack bars are a mock of my favorite “approved” bar that I have on hand in a pinch, Larabars.  If I’m too busy to cook breakfast or my morning doesn’t go as planned, I’ll snack on one of these and some fruit!

They have only a few REAL ingredients and are non-GMO approved.  I buy mine at Kroger 10 for $10 in the Organic section, but also love to make them.

I always have cashews and dates on hand, so these are always a snack I can make on the weekend for the coming week!

For this recipe, you’ll need raw cashews (which just means they haven’t been roasted).  I buy mine in the bulk section of Earth Fare.


Step 1: Cut the pits out of the dates by cutting them in half and removing the pit

Step 2: Put the cashews in the food processor and pulse it until the cashews are in small bits, but not powdery

Step 3: Add the dates and pulse until combined and stuck together

Step 4:  Add the coconut and chocolate chips and pulse until combined.  Add 1 teaspoon of water, pulse until combined.  If needed, add one more teaspoon of water.  You want them to be sticky, but not watery.

Collage 2

Step 5: Take the mixture out of the food processor and form a ball on a counter lined with parchment paper.

Step 6: Roll or use your hands to form a large rectangle

Step 7:  Cut the mixture into large or small bars, however you prefer & store in an airtight container in the refrigerator.



Chocolate-Cashew Snack Bars
Prep time: 
Total time: 
Serves: 8
  • 1 cup raw cashews
  • 10 medjool dates, pitted (more if necessary)
  • ¼ cup coconut flakes
  • ¼ cup Enjoy Life Chocolate Chips (see note)
  1. Cut the pits out of the dates by cutting them in half and removing the pit
  2. Put the cashews in the food processor and pulse it until the cashews are in small bits, but not powdery
  3. Add the dates and pulse until combined and stuck together
  4. Add the coconut and chocolate chips and pulse until combined. Add 1 teaspoon of water, pulse until combined. If needed, add one more teaspoon of water. You want them to be sticky, but not watery.
  5. Take the mixture out of the food processor and form a ball on a counter lined with parchment paper.
  6. Roll or use your hands to form a large rectangle
  7. Cut the mixture into large or small bars, however you prefer & store in an airtight container in the refrigerator.
You may use your favorite chips here (preferably a good dark chocolate kind) if you don't have this brand or don't need to worry about allergies. Enjoy Life chocolate chips are free of the top 8 allergens and are usually the choice for us Allergy folks 🙂

Coconut Whipped Cream–Dairy Free

Allergen Information: Free of the top 8 allergens

Special Equipment: Electric hand mixer

Cool whip is one of our American staples.  Velveeta, Cool Whip, Lays Potato Chips, Kraft Mac & Cheese. It’s Fourth of July; it’s a barbecue; it’s all holiday.  It’s light and fluffy and promises to please every time. It’s made by our favorite trusted household brand, Kraft, and we know they have our health on the forefront of their minds, right?

I remember a time that this trusted product was my go-to dessert.  A few dollops of cool whip, some chocolate chips, and maybe a few strawberries–what a healthy dessert! (I’m cringing).

I haven’t bought this stuff in quite a while, so I have to admit tonight was the first time I researched the ingredients.  I’m honestly going to need a moment to recover from this one….


Whew.  This one’s bad y’all.  There is nothing “real” about this product, except the water.  If you are curious about each individual ingredient listed, check this article out.  I didn’t even need to look them up because I already know all of those ingredients listed are bad news.

Ingredient Collage

I hope I didn’t crush your spirits—Although I do hope you are a little stunned!

I promise there’s some good news here.  You can make your own from home in about the time it would take to unwrap the packaging of the Cool Whip and thaw it out a bit.

CanIf you have five minutes and these three ingredients (canned coconut milk, maple syrup, and real vanilla extract), you can make this delicious sweet treat.  You can use it to top your morning oatmeal, on a dessert (I used it on a homemade pecan pie at Thanksgiving), or with anything that needs a little sweetness.

*Please make sure to buy full-fat coconut milk (do not buy LIGHT) or you will not get the cream you need to make the whipped cream

There’s only one catch.  The can must stay in the refrigerator overnight before you can make it.  The easy thing to do is just always keep one in there, so you can make this treat whenever you like!

Ok, so step 1: Refrigerate the coconut milk at least overnight. Why? Because the cream will rise to the top and separate from the milk, allowing you to make the whipped cream!

Step 2: Turn the can upside down, THEN open.  This will make the liquid on top and will be much easier to pour out of the can, leaving only the cream at the bottom.


Step 3: Pour the liquid portion in the bowl for another use (maybe a smoothie??)

Pour Can

Step 4: Put the “cream” in a large bowl

Out of can

Step 5:  Beat with electric beaters for about 4 minutes, until creamy and stiff.


Step 6:  Add 3 teaspoons of maple syrup and 1/2 teaspoon of real vanilla extract and blend again until mixed.

Step 7: Enjoy on your dessert or oatmeal (or eat plain with strawberries & dark chocolate for an awesome treat!)

Do you have $3 and 5 minutes to spare this week?  (If you’ve got maple syrup & vanilla).  Give this a shot!