Only problem?
I had no blue bowls.
Luckily for me, I had a babysitting gig where we (yes...2 babysitters...for 2 kids...which trust me, is the only reason I still babysit those children) took the kids to one of those crafty places where you can do things like paint ceramic or whatever. So me and the other babysitter decided to take part as well. So I found a bowl I liked, and painted it in pretty pretty blues. And thusly my vision was able to be realized.
I am a lucky lady and, after meeting them at the SFFS, Edward & Sons sent me some of their amazing organic coconut products. Then I had to decide what to play with first. I knew exactly what to do with their unsweetened shredded coconut (I love using shredded coconut in cookies but I hate how sweetened most shredded coconut-desserts have enough sweet as it is- is and full of goodness knows what. So this stuff is a Godsend!) But I wanted to use more products. And then I saw the coconut cream. And I remember reading you can make whipped cream with it. And my brain jumped to my favorite easy no ice cream maker recipe. And I thought "let's give this a try!" Aaaand (after a moment of panic when I couldn't seem to whip the coconut cream thick enough but crossed my fingers and hoped for the best) it worked! Plus I threw in some of the shredded coconut and topped with toasted coconut flakes, to really punch up the flavor.
Soooo gooood!
I love how summery this ice cream tastes. Like you're laying on a beach in the Bahamas. Just the perfect coconut flavor to evoke all the feelings of beachiness and tropical, summery fun. Also super refreshing on a hot day...which let's face it...it's August. And the toasted coconut adds some really nice crunchy texture. You should seriously give it a try. Or make something else with Edward & Sons organic coconut. You could even win some!! Scroll past the recipe for the giveaway :D
Ingredients:
- 14 oz. can sweetened condensed milk
- 2 cups chilled coconut cream
- Splash of vanilla extract
- 1 cup shredded coconut
- Garnish-toasted coconut flakes
- In a chilled bowl, using very cold coconut cream, use an electric mixer to whip the cream (like you would whip regular cream) until it forms stiff peaks (or is as thick as you can get it-it's ok if it's soft).
- In a medium bowl combined sweetened condensed milk, vanilla extract, and shredded coconut. Pour into an airtight container and freeze for at least 6 hours.
- Serve with toasted coconut flakes on top.
Edward & Sons Coconut GIVEAWAY
(CLOSED)
The winner is Erika of The Pancake Princess!
CONGRATS!
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Disclaimer: Edward & Sons provided me with product, and I was under no obligation to review if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product. My opinions, as always, are all my own. We are not liable for technical failures or typographical errors, or resolving identity disputes related to the winner.VOID WHERE PROHIBITED BY LAW.