(A smoked salmon salad I made recently. A fast, light meal idea for a hot day when served with a roll on the side. Just serve a big salad topped with smoked salmon and your favorite dressing)
My husband, daughter and I will be leaving this Monday for a week of visiting family, and having fun in sunny California. So I won’t be posting this week, but will once I have returned! We have been looking forward to this trip for quite a while now, and I can’t wait to leave and have some good bonding time with my little family.
Meanwhile, I wanted to answer a few comments.
Please, please, please tell us how you made the coconut cream pictured with this post. I have tried in vain to produce a whipped coconut cream for my allergic kids. This would be a great help! I love your blog – I just found it and will be checking back often! -Anonymous
Anonymous, I would LOVE to tell you how to make the coconut whipped cream, but the last time I made it, it flopped! It seems to be related to the weather? So, I am going to be working on it a bit. I made it numerous times before and never had a problem…… But I was curious, how were you trying to make it before? It could be helpful to me on my quest. 🙂
And then from Candace, on my Chocolate Pudding recipe
Looks yummy. I don’t have arrowroot, any idea if agar powder works the same way?
I have personally never used agar before, so I can’t speak from experience, but I think that you could make it work. The only thing that I am not sure about is whether it would “set” the same. In this article about how to use it, it said it would be similar to gelatin, which would give a much firmer set to the pudding than the arrowroot I used. Anyway, you can check the article out for more info on how to use it.
And then, I got this great comment on my Chocolate Ice cream (made with coconut milk) from Minty and thought I would point it out to you all. This is one creative lady! And I think even braver than me in trying new things out! Way to go Minty!
ooh yum! I just made this with a curry twist! about 1&1/2 tbsp. I have agave and use it myself, but my kids… they don’t go for it, so we used straight up sugar – organic, at least. (about 6 tbsp) and some toasted coconut. my kids and I just sat on the floor and licked the mixing bowl clean… the machine is doing its work… we can’t wait to eat it frozen! thanks for the recipe!
Wow, I would have never thought of using curry in ice cream before, but I see how that could go well with the coconut milk. Great idea!
Thanks all for the wonderful comments and questions. It’s so fun to get feedback from everyone. 🙂
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Enjoy your vacation! I am looking forward to some new recipes you may pick up along the way.
I found your blog and would like to invite you to participate in an Ambassador Program focused on kids nutrition. Sorry for the random post, I couldn’t find an email contact. If you’re interested, visit http://www.vegiepouroverbuzz.com.au/content/default.html?a=29 for more info. Touch base if you have any questions. I hope to see you in the program.
Have fun in California!
I am learning so much from your blog, thanks for all the recipes and great information you post!
I’m still experimenting with the coconut cream, but recently found these that seemed to have worked well.
1 can coconut milk (full-fat, I use Wild Oats brand)
1/2 can water
1 packet unflavored gelatin
Beat all of these in the blender on high for 45-60 seconds. I don’t know if this pulverizes the gelatin granules or what, but if I didn’t beat it on high for a while it didn’t work. Pour into a bowl and refrigerate. This should “gel” and you can whip it with a fork or whisk. I almost cried the first time I got it to work! If it is too thick, blend with a little coconut tonic until it’s the right consistency.
Hope this works for you!
Thank you, Thank you! I am excited to see how this works (I hope I can get it to work for me too!). It really seems that they way I was making it does not work when it is hot. So I am excited to try your version. Thank you so much for sharing !