Coconut is all the rage these days. I too, am on the coconut bandwagon. For good reason. It’s awesome. Why? Check this out. So after a beautiful fall day of apple picking with my sweet girl a few weeks back, my famous Omega-3 Cranberry Apple Crisp was a a given. But this time, it needed a little somethin’ somethin’ to make it extra kick ass. Homemade vanilla ice cream, perhaps? Hell yes. But you see, with my sweet #2 falling victim to baby reflux, I’ve been avoiding dairy. The jury is still out as to whether it’s helping or not, but that’s another story. You know what that means, right? No raw milk for me.
Indeed, I could have made a rockin’ vanilla ice cream with coconut milk, but that was just too much effort (see above-referenced reflux-y #2). I needed the easy button.
The problem was that every time I made it, it wouldn’t come out all nice and fluffy like the tutorials said it would. Were those peeps lying? Doubtful. Perhaps the laws of physics and wind speed velocity of my stand mixer wasn’t up to par? Or maybe it was user error. Whatever the sitch was, I wasn’t having it.
Gelatin. Awwww yeah, baby. Grass-fed, insanely healthy, protein and collagen-packed gelatin. But not just any gelatin. This is the brand I buy. What’s the deal with gelatin, you ask? Check out my homage here where I dish about the 14 superpowers of gelatin.
Not only did my crisp topper look pretty, it was also pretty darn good for me. And the taste? Amazing.
It may or may not have been a topper to my soaked steel cut oats the next morning too. Talk about versatile.
Nursing mamas (past and present), have you ever had to give up certain foods to ease your babe’s discomfort? If so, what and did you find ways to creatively replace those things with real food?
I’d LOVE to hear! Please leave a comment.
- Using an electric mixer with a whisk attachment (like this one), pour cold coconut milk into bowl and begin mixing on high.
- Slowly add gelatin in constant stream, followed by honey. Continue mixing until soft peaks form - about 10 minutes.
- That’s it!
- Makes 4 cups
- Keeps in the refrigerator for up to 3 days. After that, it starts to smell kinda funky and loses its fluffy mojo.
- Recipe can easily be halved to avoid food waste (you know how much I loathe wasting precious eats).
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