October 18, 2009

I’m Cuckoo for Coconut!

I’m detecting a theme in the eats lately, and it is coconut. It’s not necessarily a craving for coconut-flavored foods, but even so, coconut seems to be finding its way into my belly via the darndest things right now!

For example:


Turtle Mountain recently launched kefir and creamer made from coconut milk (as opposed to cow dairy), so obviously I’ve been dying to try both. They were on sale at Whole Foods this week, so I took the opportunity to get ‘em while the gettin’ was good.

I used the kefir in a cereal mess for breakfast this weekend.


While I was yoga-ing, I marinated a serving each of Kashi Go Lean and kamut puffs in 1/4 cup pumpkin and 1/2 cup coconut kefir. It was a fantastic soggy blob by the time I was ready to eat—just the way I like it. :) Oh, and the topping blob on the cereal blob is the BAT butter from last week. The creamer was great too, but I reckon you know what a cup of creamy coffee looks like!

In other coconut concoctions, I’ve been up to some more homemade vegan ice cream shenanigans! You will be pleased to know that this formula was definitely the easiest method yet. Ridiculously so, even.


You will NOT be pleased to know that it didn’t turn out so well.

At least the little chocolate bits were fabulous! I received these dark chocolate pistoles from Intentional Chocolate this week.


I felt the love from the chocolate, even if the ice cream was not lovin’ me back.

Basically, I got the idea for this ice cream recipe from a Whole Foods blog post. It involved eggs and advised simply omitting them in order to make the recipe vegan. Ok.


What they did not advise was whether or not you still needed to cook the coconut milk and sweetener prior to mixing and freezing. Naturally, I skipped the cooking step. The resulting “ice cream” was super icy, to the point where it was still crunchy after 30+ minutes of thaw time. It tasted great, of course, but smooth+creamy ice cream texture it had not. I think it comes down to either a) lack of simmering before freezing or b) lack of ice cream maker. Maybe both. Bottom line? Try the following at your own risk.

Stoopid Easy Vegan Coconut Ice Cream


  • 1 can coconut milk
  • 1 can lite coconut milk
  • 1/2 cup agave
  • 1.5 tsp vanilla extract

Whir all ingredients in the blender for a minute or so to get it fluffy, then freeze. That’s all I did.

Major fail aside, let us admire my success:


I seem to remember lamenting the lack of blondies in my life a couple weeks back, at the beginning of Vegan MoFo. So I made VeggieGirl’s Pumpkin Carob Loaf, which was darn tasty.

Turns out, Diana, Pumpkin Carob Loaf was never intended to be a blondie recipe. Ergo, you will still crave blondies post-consumption.

So blondies I did bake! I used VeggieGirl’s foolproof vegan blondie formula and adapted it to create what I’ll call Turkish Delight Blondies.


Turkish Delight Blondies


  • 1 container So Delicious coconut milk yogurt, plain flavor (vanilla would work too)
  • 1/4 cup coconut oil
  • 1 cup sugar/sweetener (I used NuNaturals stevia baking blend)
  • 2 tsp vanilla extract
  • 2 tsp maple syrup
  • 1.25 cups whole wheat pastry flour
  • 3/4 tsp baking soda
  • 5 dried figs, stems removed and chopped
  • 5 medjool dates, pitted and chopped
  • 1/2 cup unsweetened coconut flakes
  • non-dairy milk as needed (I used unsweetened hemp milk)


  1. Preheat oven to 350* and prepare a 8”x8” baking pan with nonstick spray.
  2. Mix the yogurt through maple syrup together in a large bowl.
  3. Add flour and baking soda; stir to combine.
  4. Fold in figs, dates and coconut, adding milk as necessary in order to make the mixture stirrable and even, “but not too much!”
  5. Bake for 32-35 minutes, or until a tooth pick inserted into the middle comes out clean.

It’s not news anymore, but VeggieGirl’s blondies are perfection. This batch was no exception! Well, with the exception of the stevia baking blend.

I continue to suspect that stevia is not my best friend in the world, as I was feeling rather, ahem, painfully musical within a half hour or so of eating a test blondie fresh out of the oven. I recommend sticking to sugar, sucanat, agave…whatever non-substitute sweetener you prefer. I received the stevia sample because I won Averie’s NuNaturals giveaway (thanks, Averie!), and while I enjoy little bits of it in my coffee, when it comes to consuming it in baked goods, my belly doth protest. I will test again tonight and see what happens, just to be sure.

All in the name of science, of course. ;)


VeggieGirl said...

Love the little chocolate UFOs on the ice cream; and OHMYGOODNESSGRACIOUS love your blondie recipe.

Devan Geselle. N said...

OOHMGOSH! deelish looking recipes :D

I love my soggy cereal messes!
Must try yours :D

Heather said...

I am slightly addicted to that new coconut milk creamer. So damn amazing. I didn't see the kefir at my health food store but I will look. I need to make blondies SOOOON.

Averie (LoveVeggiesAndYoga) said...

The blondies look outta this world. The little choco candies do too, nice score! The Turtle Mntn, I prefer to make my own vegan coconut milk kefir, I know I've mentioned this to you before. It's slightly cheaper but it's better to me cuz I can control it and it just feels more homey that I made it so I like it more. But back to those blondies...nice work! And your version of coconut ice cream? Id been doing that for my hubs for awhile til I got my Vita a year+ ago and then life opened up. But before that it, was the dump n freeze method too. And it totally works!

Averie (LoveVeggiesAndYoga) said...

And P.S. Good luck with the stevia musical fruit action...ya know I probably shouldnt say this but she blogged about it so I guess it's probably cool but Meals n Moves Janetha has the same issue. Actually lots of people do. Stevia is a natural herb and like I cannot process garlic, some people cannot process stevia. Just a science thing :) But keep me posted! And thanks for the shout!

Olga @ Healthing It said...

Holy crap, coconut milk kefir?! I GOTTA GET ON THAT!

Those blondies look exceptional as well :)

Jenny said...

have you ever tried coconut butter?? now that's where it's at! you must you must:


just doooooo it!

Jessica said...

I've been wanting to try the coconut milk creamer! I definitely need to buy it now.

GF Gidget said...

I make super easy vegan ice cream all the time. Here is a link to my no fail ice cream base blog post. I hope it helps!

melissa (fitnessnyc) said...

yum! i thought the kashi combo was mac and cheese! love blondies, they don't get no respect!

Gena said...

I will soooooooo be making your coco ice cream for my mom! She's recently fallen in looove with coconut and is getting off bovine dairy full time! Very exciting times.

Shannon said...

ooh, haven't seen the kefir yet, but i am now dreaming of making some coconut milk-based ice cream... (if you're interested in an ice cream maker, check out my giveaway!)

i just read up on your macrobiotic adventures, and it was pretty interesting! you are amazing in how much you try and experiment with, love it!

Mama Pea said...

Intentional chocolate? I'm pretty sure the amounts of chocolate I end up eating is pretty much UNINTENTIONAL. Oh well.

Erica said...

Fun baking. Love Veggie Girl's recipe (they're the best!). Sooooo I need to know about the coconut milk...does it really make coffee tasty? I put skim milk in my coffee and have been contemplating trying a milk alternative. I've tried almond milk in my coffee and it did nothing. Let me know <3 ya

Diana said...

Hi Erica,

The coconut milk creamer works great - pretty much just like half and half! Like you, I started on a progression of changing my coffee "milk" over to nondairy after using 1/2+1/2 then skim for years. You're right, almond milk really doesn't do it, so I can definitely recommend the coconut milk creamer, but other than that, I actually think hemp milk works quite well too. Only problem is that it tends to settle, but I happen to like the taste. Not sure if I will stick with this creamer once it's gone, but it's definitely the next best thing to cow milk!

Anonymous said...

Those blondies look sooooo delicious! I'm going to make them and serve them still warm from the oven with a scoop of Purely Decadent coconut milk ice cream. I haven't seen the creamer or the kefir, yet. I can't wait to try them!

Diana said...

A Vegan Girl -

That's exactly what I did! I didn't take a picture, but the blondies definitely made my mediocre coconut ice cream seem better!

chrystad72 said...

Loosk so great! I'll have to look for that coconut milk creamer. I love cocnut but havent seen it yet. Puffed Kamut is a personal addiction of mine too, so Im going ot have to try out your cereal concoction! Looks delish! Thanks! FYI Blondies look A-mazing!

Anonymous said...

Well, the ice cream certainly looks good, and at least it tasted great! I loved you previous macrobiotic posts!

Anonymous said...

There is so much coconut deliciousness here I don't even know what to DO. And dates in blondies?! Yes please! Gourmet has a date/walnut bread recipe that I want to try too... tis the season!

Christie @ Honoring Health said...

I have been looking all over for that coconut milk cream and I can not find it. Headed to Whole Foods again tomorrow and will try again. sigh.