Vanilla, Mint, Pumpkin, and Coconut…???
I've decided that it's time for a few recipes. I've been sitting on these for a while now. In fact, I made the pudding in the summer, as you'll see by the green plants in the background of the picture - the ground is now covered in snow. The second recipe is a wintery ice cream. It's very different from the ice creams I'm used to making, and more in keeping in line with my latest dietary needs. In both cases I've used young coconut as a base. I love its versatility!
Mint and vanilla are one of my favorite flavor combinations. They don't necessarily appear to be a match, but there is just something about these ingredients that works well together. It's my favorite moonie pie flavor too - you'll see that the mint filling is actually filled with both vanilla and mint.
Speaking of moonie pies, a funny thing happened today. Philip is in England right now and while he was dining at Saf Restaurant, he saw a moonie pie on their dessert menu (he even snapped a pic of it written on the menu, for me, hehe). He never tried it or saw the actual dessert, but we found it interesting. I'll take it as a compliment.
This recipe is fairly low glycemic, with coconut and stevia as the sweeteners. I like to use both fresh mint and it's essential oil to balance the flavors and make them come to life. If you don't have the essential oil use a natural extract, but the oil is superior in quality and taste. Like the mint, I use two kinds of vanilla (the seeds of the fresh bean, and a natural extract) to achieve a more multi dimensional taste.
Vanilly Mint Pudding
1 cup packed young coconut pulp
1/2 cup packed fresh mint leaves
1/2 cup coconut water
1/4 cup irish moss gel*
Seeds of 1 vanilla bean
2 tablespoons coconut nectar
5 drops stevia
1 teaspoon pure vanilla extract
Pinch of salt
2-4 drops peppermint essential oil (or mint extract, to taste)
2 tablespoons melted coconut oil
Blend all but the coconut oil, until smooth.
Add the oil and blend to incorporate.
Chill the pudding for a few hours before eating.
I enjoyed it topped with coconut flakes and goji berries!
Chill the mixture for a few hours.
Process through an ice cream maker according to the manufacturers instructions.