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Watermelon Coconut Water Ice Pops

By Jen, on September 14th, 2011%

Ice pops are fun and easy to make. Simply blend up fresh and fruity ingredients and freeze in ice pop molds.

Don’t have an ice pop mold? No problem. All you need is 5-ounce paper cups, foil and wooden sticks to make your own molds.

Here’s a recipe for watermelon ice pops. So simple, it has only 4 ingredients. The most difficult part of this recipe is waiting for the pops to freeze. Patience will be rewarded!

Watermelon Coconut Water Ice Pops
4 cups fresh watermelon chunks, seedless or seeds removed
1/2 cup coconut water
Juice from 1 fresh lime
2 to 4 tablespoons organic evaporated cane sugar
8 (5-ounce) paper cups
Foil squares
Wooden sticks

Add watermelon, coconut water, lime juice and sugar to blender container. Cover and blend until liquid and smooth. Remove and discard foam. (You should have about 3 cups liquid remaining.) Pour liquid into paper cups (about 1/3 cup liquid into each paper cup). Cover cups with squares of foil; insert wooden stick through foil. Freeze until solid, about 8 hours.

Makes 8 ice pops

Tip: The amount of sugar needed depends on the sweetness of the watermelon. If the watermelon is sweet and flavorful use less sugar.

What is coconut water? Coconut water is the liquid from young, green coconuts. Be sure to use coconut water for this recipe, not coconut milk.

Recipe Links:
Watermelon Blueberry Popsicles from Jenny Steffens
Cucumber Watermelon Juice

Product Link:
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Leave a comment   Desserts, Eat Clean Recipes, Snacks, Vegan   , , , , , , , , , , , , , , , , , , , , , , ,  

Mango Coconut Ice Cream

By Jen, on August 21st, 2011%

Homemade vegan ice cream? Yup, and it’s easy to make.

Start with a can of coconut milk for a rich and creamy base. Simply combine the coconut milk with some almond milk and blend in ripe fruit and organic sugar. Chill the mixture then freeze in an ice cream maker. Scoop and enjoy.

Vegan Mango Coconut Ice Cream
1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut)
1/2 cup organic evaporated cane sugar
1/2 cup unsweetened almond milk (homemade or purchased)
1 1/2 cups chopped ripe mango
1 tablespoon orange liqueur such as Grand Mariner or Cointreau
1/2 teaspoon pure vanilla

Combine coconut milk, sugar, almond milk and mango in blender container. Cover and blend until smooth. Add orange liqueur and vanilla; blend to combine. Cover and refrigerate coconut mixture at least 4 hours until well chilled. Freeze in an ice cream maker according to manufacturer’s directions. Makes about 1 quart (4 cups)

Tip: Homemade ice cream freezes very firm. Adding the orange liquor makes a slightly softer ice cream since alcohol does not freeze.

For a soft serve consistency, serve immediately.

For a firm, scoop-able consistency transfer to a freezer container and freeze until firm. Homemade ice cream freezes very firm. To serve, let the coconut ice cream soften at room temperature for 10 to 15 minutes or until soft enough to scoop.

Recipe Link:
Pina Colada Ice Cream from Elana’s Pantry

Product Link:
Cuisinart Frozen Yogurt-Ice Cream & Sorbet Maker

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8 comments   Desserts, Eat Clean Recipes, Vegan   , , , , , , , , , , ,  

Mini Chocolate Peanut Butter Pies

By Jen, on August 12th, 2011%

Sometimes food equals love.

Today, people all over the world are making peanut butter pie- and sharing it with someone they love. Making the pie is a simple show of support for Jennifer Perillo of In Jennie’s Kitchen. She lost her husband Mikey this week. There are no words that can change that. But, friends and strangers can make a pie for Mikey.

Here’s my recipe for peanut butter pie. I hope you enjoy it with someone you love.

Mini Chocolate Peanut Butter Pies (Vegan)
1/4 cup vegan semisweet chocolate chips
1 tablespoon creamy natural peanut butter
15 mini baked fillo shells (1.9 ounce package)
15 small scoops dark chocolate coconut ice cream (non-dairy frozen dessert)
Chopped cocktail peanuts

Combine chocolate chips and peanut butter in a small saucepan. Cook and stir over low heat until melted and smooth. Spoon the chocolate mixture into the fillo shells. (About a rounded 1/2 teaspoon per shell.) Refrigerate or freeze for 10 minutes or until set.

To serve, top each fillo shell with a scoop of coconut ice cream. Garnish with a sprinkle of chopped peanuts. Serve immediately.

Makes 15 mini ice cream pies

Tip: A small cookie scoop (1 tablespoon volume) works perfectly for scooping the ice cream.

More peanut butter pies for Mikey:
Search #apieformikey on Twitter
Find peanut butter pie blog links in a roundup from The Tomato Tart

4 comments   Desserts, Eat Clean Recipes   , , , , , , , , , , , , , , , , ,  

Fresh Blueberry Oatmeal Crisp

By Jen, on July 23rd, 2011%

Simple desserts are the best desserts. There’s nothing complicated about this fresh blueberry crisp recipe, and that’s just how I like it.

This small batch fruit crisp starts with a pint of fresh blueberries. Spread the berries in a pie pan and top with a drizzle of lemon juice and a sprinkling of organic cane sugar.

Pile a crumbly topping of oats, whole wheat flour, sucanat, spices and coconut oil over the berries. Bake, cool and eat. Great on it’s own or served with coconut milk ice cream or coconut sorbet.

Fresh Blueberry Oatmeal Crisp
Blueberry Filling:
2 cups (1 pint) fresh blueberries
1 teaspoon fresh lemon juice
1 tablespoon organic evaporated cane sugar
Crisp Topping:
1/2 cup old fashioned rolled oats
3 tablespoons whole wheat flour
3 tablespoons sucanat or packed dark brown sugar
2 tablespoons unsweetened coconut flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons extra virgin coconut oil, melted (liquid)
1 tablespoon unsweetened almond milk or soymilk

First, prepare the filling. Place blueberries in 9-inch round pie pan. Drizzle lemon juice over fruit. Sprinkle fruit mixture with 1 tablespoon sugar.

For topping, in medium bowl combine oats, flour, sucanat, coconut, cinnamon and ginger. Add coconut oil and almond milk; stir until crumbly. Sprinkle topping over fruit.

Bake in a 375 degree oven for 20 to 25 minutes bubbly around edges and topping is browned. Serve slightly warm or completely cooled.

Makes 4 servings

Tip: The berry filling will be thin right out of the oven. The juices will thicken once the crisp cools. If you prefer to eat your berry crisp hot (and want a thicker filling), add a few teaspoons of flour to the blueberry filling mixture before baking.

Recipe Links:
Cherry Cranberry Oat Crisp from Family Fresh Cooking
Berry Cobbler with Boysenberries from A Food Centric Life
Easy Oatmeal Apple Crisp

Product Links:
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Leave a comment   Desserts, Eat Clean Recipes, Vegan   , , , , , , , , , , , ,  
 
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