Ultimate Coconut Lover’s Ice Cream

It seems as though most people are of an extreme with coconut. It is either a love or a hate relationship. I used to be in the coconut haters camp, but am now most definitely in the coconut lovers camp.

This coconut ice cream is dairy free, made with coconut milk and sweetened with raw honey,a bit of vanilla and a bit of dried, shredded coconut. It really is the perfect ice cream for coconut lovers and packed full of all the good stuff that makes coconut oh so healthy. Plus,it is oh so creamy and coconutty (is that even a word? If not it should be) It is easy as pie to make in an ice cream machine but you can also give it a try making it in a zip-style plastic bag (which is easily cleaned to reuse).

This recipe was inspired by coconut milk ice cream from Kimi over at The Nourishing Gourmet last year.

Print Ultimate Coconut Lover’s Ice Cream


1 can full fat coconut milk (13.5 ounces) 1/4 cup raw honey (or maple syrup) 1/4 teaspoon vanilla extract 1/3 cup unsweetened, shredded coconut toasted coconut for topping (optional)


Mix coconut milk, honey and vanilla extract and process according to manufacturer’s directions. Add the shredded coconut when the mixture is very creamy and thickening.

I make this ice cream and pour the room temp mixture into my frozen ice cream maker bowl and it works perfectly.

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25+ Strawberry Recipes for Strawberry Lovers and Non-Strawberry Lovers

Strawberries are so delicious! Not only are they one of the tastiest delicacies when fresh, they also pack a great nutritional punch. According to WHFoods:

“Many foods commonly consumed in the U.S. are valuable sources of antioxidants. But researchers have recently ranked the 50 best antioxidant sources among commonly eaten foods and found strawberries to be quite exceptional.”

Strawberries are an awesome source for antioxidants, but they are also an excellent source of calcium and flavonoids and a good source or folate, potassium and dietary fiber. 8 strawberries provide more vitamin C than an orange! (source)

Here is a collection of recipes for strawberry lovers and some recipes to sneak some in for those who aren’t a fan.

Strawberry Basil Ice Cream from Baked Bree Strawberry and Arugula Salad with Grilled Halloumi from The Healthy Foody Black Bean and Feta Tacos with Strawberry Mango Salsa from Eats Well with Others Strawberry Kombucha from Cultures for Health Chicken and Strawberry Salad from Cooking Light Blueberry, Strawberry, Jicama Salsa from Two Peas and their Pod via Eat your Books



Strawberry Sauce from My Food Book (serve atop Grandma’s Whole Wheat Pancakes)


Strawberry Almond Butter Soup from Oh She Glows (I’d use regular milk and honey to sweeten as agave is highly processed)


Strawberry Ice Cream from My Whole Foods Life (dairy free)

Dark Chocolate Covered Strawberries from The Nourishing Gourmet


Strawberry Lemon Iced Tea from Curry and Comfort Strawberry Basil Lemonade from Kitchen Meets Girl 10 Minute Strawberry Jam from Splash of Something


Quick Strawberry Spring Salad from Cheerios and Lattes (would be awesome with sweet onion poppyseed dressing or 5 minute candied nuts)

Grain/Gluten Free Strawberry Almond Flapjacks from Just Eat Real Food

The Best Dessert Ever from GNOWFGLINS


Follow This 1 Tip for a Ton of Organic Strawberries in the Garden from Whole Lifestyle Nutrition


Strawberry Lemon Zest Mousse from Apron Strings

Strawberry and Rhubarb Compote with Honey Custard from Nourished Kitchen


Strawberry Water Kefir from Our Nourishing Roots

Strawberry Fool from The Nourishing Gourmet


Strawberry Refrigerator Oats from This Chick Cooks (me) Organic Strawberry Fruit Leather from Whole Lifestyle Nutrition


Yogurt Covered Strawberries from This Chick Cooks

And more…

Berry Banana Oatmeal Smoothie Homemade Strawberry Shakes from Kelly the Kitchen Kop

If you’re looking for more creative ideas for using strawberries you should check out The Flavor Bible. It is one of my favorite books ever. It gives suggestions for pairing foods. Simply look up an food and it gives you a long list of other ingredients that will compliment it!


image source

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Cream Puffs {Nourishing Style}

Is there such a thing as a nourishing cream puff? I suppose its not as good for you as a glass of milk from grass fed cows or a cup of homemade bone broth, but birthdays are a time of celebration and a bit of splurging . We try to eat whole foods a majority of the time. Maybe 80 or even 90%? These cream puffs were an exception to the norm, but are made with the best ingredients we could get, and a whole lot of love. Plus, the amount of sugar in cream puffs is actually very minimal, and they have a serving of cream and butter (which are good fats), so they can almost count as healthy, right?

Have you ever been afraid to make a dish because it seemed like it would be too complicated? Cream puffs always seemed like that dish- as if they would be too much work to make. But, surprisingly it is SO simple. Mix up dough, heap spoonfuls on a tray and bake. Then once the poofs are cool, simply fill them with your favorite filling such as whipped cream, chocolate pudding or ice cream.

This recipe yields 6 large cream puffs, or about 25 minis. They freeze really well so you can always keep some on standby to whip up a fancy schmancy dessert or extra special breakfast in a matter of minutes :)

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Homemade Chocolate Syrup

We had a birthday in the house this week and the birthday boy requested deluxe ice cream sundaes. It sounded like the perfect opportunity to try my hand at making a homemade chocolate syrup! After a failed attempt at something that turned out to be more like a chocolate pudding, this second attempt was based upon a carob sauce from Nourishing Traditions (an awesome book!) and it turned out absolutely delicious! Rich and chocolatey with a short and simple list of ingredients you can feel good about.

It keeps well in the fridge. We served it up on ice cream with frozen sweet cherries, flaked coconut and chopped nuts for a special treat- a dollop of homemade whipped cream on top would be just heavenly. And, don’t tell the food police, but we topped it off with rainbow sprinkles just because that’s what the birthday boy ordered :)


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