After an evening running around and a rushed veggie patty sandwich on the go, we felt the need for a little sweet treat at home. Digging around in the pantry, I found some canned full-fat coconut milk, mango chunks in the freezer, and a last little bit of orange juice--barely enough for breakfast--in the fridge.
I have developed a lactose intolerance over the winter, possibly due to a nasty flu bug, so when I crave something creamy I now resort to a variety of alterna-milks. There's the coconut as mentioned earlier--really nice over cereal--but a bit overpowering in cooking. Then we have the soy milk, which can be quite neutral in flavor, but delicate in sauces--you don't want to boil it because it gets lumpy. Almond milk is the most expensive and it's probably the most flexible in cooking, though not as creamy. I love almond milk in a cafe latte or cappuccino. For whatever reason, the lower fat content produces a more frothy and stable steamed milk.
In the blender, I whizzed up the coconut milk, mango chunks, juice, with a few drops of vanilla extract and crushed ice cubes. Out poured a luscious and semi-frozen treat, perfect for a warm May evening. I didn't even get brain freeze.
1 comment:
I see you took my advice regarding the pic for this post. It sums up my feelings for this recipe perfectly.
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