One thing about fresh coconut milk: It only lasts about 4-5 days in the refrigerator. So once you make it , you will want to get the most out of your fresh batch before you have to freeze what’s left. Since I already have the chia seeds out when I’m making Matt’s oatmeal, I always make some chia seed pudding. This is one of my favorite snacks and it’s easy to make.
2 Tablespoons of Chia seeds
1/2-2/3 cup of fresh coconut milk
Put the Chia seeds in a small mason jar. Add the coconut milk and stir until they begin to absorb enough of the milk to be suspended. Cover and refrigerate for 1 hour. The Chia seed pudding is good for about 4 days but, I guarantee that it won’t last that long. Enjoy! Makes 2 servings.
Food Tip: This snack is high in protein but also high in fat. Eat it sparingly especially if you are making your own coconut milk.
Time Tip: Freeze the coconut meat in 6oz portions. When it’s time to make your milk just defrost and blend.
Money Tip: Coconuts are not that expensive. They tend to run about $2 but the price drops around Thanksgiving and Christmas.
So what do you serve for dessert when it’s 102 degrees outside? Ice cream, of course! This is a fresh and fruity twist on an old time favorite. My husband likes his with a sprinkle of shredded coconut while my girls prefer it without the banana. With the Vitamix I can make 2 servings at a time in less than a minute so everyone gets exactly what they want!
1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase to Variable 10, then High.
4. Use Tamper to press ingredients into the blades.
5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
6. Stop machine. Do not over mix or melting will occur. Serve immediately.
Food Tip: I have found that using frozen pureed cottage cheese cubes makes for a smoother ice cream that is higher in calcium and lower in fat than using half n half or heavy cream. This recipe is very versatile. Try mixing and matching any frozen fruit and “milks” you have to create your own healthy fruit “ice cream”.
Money tip: Buying a 3pound container of cottage cheese may seem like over kill but I use it to replace almost all of the milk products in my recipes. At Costco it only costs $4.99 whereas the 16oz container can cost $2.50 in the grocery store. After the larger container is opened it will keep for 5-7 days. Freezing a portion when it is opened will ensure freshness and minimize waste.
Time tip: Using Frozen fruit and cottage cheese cubes takes the guess work out of balancing flavor and texture. Preparation time is shorter because there is no need to measure anything. Also you won’t have to spend extra time making the ice cream trying to break down cottage cheese curds.