Tag Archives: almond milk

Coconut Bread

Coconut Bread | @tasteLUVnourish | @lovemysilk #coconut #bread #breakfast #snack #plantprotein #healthy

My daughter recently had a lunch date with her Grandma and cousin at a really quaint restaurant in town. It’s become a summer tradition that she treasures. There’s nothing better than Grandma-time! Aside from all the laughs and the yummy lunch, my daughter kept raving about the coconut bread they served. That’s all I had to hear…

Tell me you love something…and I’ll make it. It may take me ten tries…but I’ll make it.

This bread…took me three tries.

It was just missing something. I tried using coconut oil, but I really didn’t want that much more added fat. Then I tried straight up coconut milk…still, more fat than I wanted. I discovered Silk had a blend that was perfect for this…Silk’s Unsweetened Almond Coconut Blend. I love that you get the coconut flavor that you’d want in a coconut milk, but without the extra fat and saturated fat. I also love that, by using Silk, I’m substituting with more plant based proteins and that all of Silk’s products are non-GMO verified!

So now, with summer fun and lunch-dates behind us, it’s back to school. This bread is going to be a nice little surprise in my daughter’s lunchbox.

Coconut Bread | @tasteLUVnourish | @lovemysilk #coconut #bread #breakfast #snack #plantprotein #healthy

Coconut Bread

1 cup sweetened coconut flakes, plus extra for topping if desired
3 cups all purpose flour
3/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 egg
1 1/2 cups Silk Unsweetened Almond Coconut Blend milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Preheat your oven to 350 degrees. Prepare a 9 x 5 loaf pan by lining with parchment or greasing.

Spread the coconut out on a baking sheet. Toast until golden in the preheated oven for 5 to 6 minutes, giving them a stir or two the last couple of minutes. Keep an eye on it…it can burn quickly! Remove them from the oven and allow to cool on the sheet.

In a medium bowl, whisk together the flours, sugar, baking powder and salt. Set aside

In a small bowl, whisk the egg. Add the milk, vanilla and almond extracts. Pour the wet ingredients onto the dry mixture and stir until just about combined. Add the cooled coconut and stir just a bit more.

Spoon into your loaf pan. Sprinkle a bit of additional coconut on top if you wish.

Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes on a rack before removing from the pan.

Notes:

  • To store this bread, wrap it up with plastic wrap or parchment paper, then place it in an airtight container in the fridge for several days. To keep it longer, slice the loaf, wrap the slices individually to easily thaw out and pop into a lunchbox!

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This conversation is sponsored by Silk. The opinions and text are all mine.

Coconut Almond Dark Chocolate Ice Cream

Coconut Almond Dark Chocolate Ice Cream {Vegan} by Taste Love and Nourish

There’s a wonderful new creamery that’s opened up in our town. If keeping my waistline in check wasn’t an issue, I’d be there every night. And I’d probably order their Coconut Almond Chocolate Chip…every night. But, since it’s bathing suit season and well, that always scares me to pieces, I decided to create my own version using almond milk.

Creating a lower fat ice cream is nothing short of challenging. Personally, I don’t have an issue with fat exactly, but I’m usually more concerned about where it comes from. I try to use mostly plant based fats in my diet. That’s where almond milk fits perfectly. I really like Silk Unsweetened Vanilla Almond Milk because it has a lot of flavor just on its own. I’ve made so many batches, trying different alternatives to getting a richer texture. I will admit, unless there’s some fat involved, getting a really creamy texture is impossible. My favorite batch uses a bit of almond butter to enhance both the feel and the flavor of the ice cream. I won’t tell you that this will yield a perfectly creamy ice cream, but it is an incredibly delicious frozen dessert that is light and refreshing. I tested it out on my whole family and they loved it!

Coconut Almond Dark Chocolate Ice Cream {Vegan} by Taste Love and Nourish

Coconut Almond Dark Chocolate Ice Cream

4 cups Silk Unsweetened Vanilla Almond Milk
1/3 cup sugar
3 tablespoons almond butter
pinch of fine sea salt
1/3 cup shredded sweetened coconut
1/3 cup sliced almonds
1 to 1 1/2 ounce bar dark chocolate, grated with a box grater

In a medium saucepan, combine the almond milk and sugar over medium heat. Whisk frequently to heat through and dissolve the sugar. Remove from the heat and whisk in the almond butter and sea salt. Allow to cool a bit, then place in the refrigerator for about 4 hours or overnight.

Preheat your oven to 350 degrees.

On a baking sheet, spread the coconut out evenly. Place the sheet in the oven to toast for about 2 minutes. Stir and spread evenly again and toast for another 2 minutes. Repeat the process, toasting for just another minute or so if you’d like the coconut darker. Spread the toasted coconut onto some parchment to cool. Repeat the process with the almond slices.

Remove the almond milk mixture from the refrigerator and give it a quick whisk. Pour the mixture into an ice cream maker and follow manufacturer’s directions. Once it has firmed up, mix in the toasted coconut, almond slices and grated chocolate. Scoop and eat immediately (it will be soft…but I can never wait!) or freeze in a container with a tight lid. Remove from freezer for at least 20 minutes before scooping. Keeps for about 3 days.

Notes:

  • Try using this recipe with Silk Unsweetened Coconut Milk for more coconut flavor.
  • I call for grating the chocolate instead of using chips because I think the texture is so much nicer. Chips, even those mini chips, tend to get really hard when frozen. The grated chocolate melts in your mouth.

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Coconut Almond Dark Chocolate Ice Cream {Vegan} by Taste Love and Nourish

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.