Whipperberry

WhipperBerry • Your Home For Creative Inspiration

Dessert

Chocolate Cherry Pudding Pops + Gluten and Dairy Free

2 · · 5 Comments

+ This gluten-free dairy-free Chocolate Cherry Pudding Pops recipe post brought to you by Silk +

Silk-Cocolate-Covered-Cherry-Pudding-Pops-1

Nothing makes my summer heart happier than when the cherries finally come into season. Yep, I’m one of those girls that will always run for the cherry flavored ANYTHING the first chance that I get. The lack of tiny little seeds that get caught in my teeth first drew me in when I was a kiddo. Don’t get me wrong I’m an equal opportunity berry lover as well. I adore strawberries and raspberries, but my hear belongs to my favorite cherry. (Yes, I know… Cherries aren’t technically berries. I just tend to lump them in the same group. They are actually from the prune family and are called drupes. Go look it up. Drupe just doesn’t roll off the tongue like berry does.)

When my father introduced the idea of chocolate covered cherries when I was little, I nearly died and floated off to cherry heaven. I’ve spent many of Christmases as a kiddos curled up in a chocolate cherry sugar coma. It was my Dad’s favorite Christmas treat, so I guess the apple doesn’t fall to far from the tree. I was always the first in line when that special box came out. I was a puppy dog really following him around awaiting the spoils from my master.

Needless to say, I have grown up with a love for the flavor combination of chocolate and cherry. Remind me… One of these days, I need to post my Chocolate Cherry Cake for you guys. It’s mind blowing!!

Now, with the new summer crop, I was hoping to have my favorite flavor combination but in a bit of a healthier way. I thought, why not make a gluten-free, dairy-free chocolate cherry pudding pop? Pudding’s not dairy-free you say… Well, if you mix your pudding with Silk Soy Milk it certainly is!

Silk-Cocolate-Covered-Cherry-Pudding-Pops-2

Not only that but you are adding plant protein power to your popsicles! Here’s how I made them…

First, I washed and prepped my cherries by pitting them and cutting them into quarters. I took 2 cups of Chocolate Silk Soy Milk and whisked in 3-4 tablespoons of pudding powder mix. I placed the cherries, roughly about three cherries per pop, into the popsicle mold. Then I poured the Silk Pudding mixture into the mold. I used my Zoku so it went super quick, only 7 minutes. If you are doing it the traditional way, place your pops into the freezer for at least 4 hours.

Silk-Cocolate-Covered-Cherry-Pudding-Pops-3

The kiddos and I enjoyed this scrumptious summer treat and man, were they good. The cherry chunks were tasty mixed in with the chocolate pudding base, I couldn’t be happier.

Are you a Silk fan? Are you looking for more ways to use Silk Soy, Almond or Coconut Milk in your diet? You need to visit Silk’s Facebook Page for all kinds of recipes and ideas for ways to add more plant protein power to your diet. You can even sign up for the Silk fan club and receive coupons and fun ideas right in your inbox. Total score!

What kinds of frozen treats would you like to make with Silk? Leave a comment with your fun summer treat idea!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Coconut Rice Pudding

5 · ·

+ Coconut Rice Pudding, a fresh take on an old classic +

Coconut-Rice-Pudding

This post brought to you by Silk // It’s no secret that I ADORE coconut and look for any excuse to have some type of coconut treat. Sweet or savory, coconut and coconut milk is a wonderful ingredient that I feel is highly underutilized. Recently, I was introduced to Silk Coconut Milk and our whole family has fallen in love. I have used it to make butternut squash coconut and lentil stew, coconut curry shrimp, coconut curry meatballs and coconut lime granita. They are all amazing dishes and they all use Silk Coconut Milk!

Did you know that the whole family of Silk products is gluten-free, dairy-free and GMO free. They are a great way to get plant based protein into your diet and your kiddos diet. My little Gage now asks for Silk Coconut Milk every morning for breakfast, he loves it. If you are looking for more information on the Silk Family, connect directly with the company on the Silk Facebook page. It’s full of all kinds of helpful information and recipe ideas. Plus, if you have any questions, you can go directly to the source and ask the company! I love that about social media. Looking for a way to save a little money on your Silk products? Click HERE for a great coupon!

This week I played around with a fabulous new recipe for an old classic, rice pudding. As a kid I thought rice pudding was a serious mistake on my parent’s part. Who on earth would add rice to pudding. What, do you top it with soy sauce? Gross! And then, I matured a bit and decided to give it a go. It only to one bite to fall in love. It just takes you back to sitting in the kitchen with grandma. It’s sweet but not too sweet, it’s rich and creamy and a perfect way to top off a fun meal. This recipe is typically made with milk and cream, but it translates really well with coconut milk.

For this recipe, I decided to go with Arborio rice, the rice that you use to make risotto. It’s high starch content I thought would lend nicely to the whole pudding concept making it extra creamy and rich. The recipe is quite simple, here are the ingredients…

Coconut-Rice-Pudding-with-Silk-Coconut-Milk

Coconut Rice Pudding Recipe

1 cup of full fat coconut milk

2 3/4 cup of Silk Coconut milk

1 tablespoon butter (or coconut oil to make it dairy-free)

1/3 cup of Arborio rice

1/4 cup sugar

a pinch of salt

1 teaspoon vanilla extract

1/8 teaspoon of nutmeg

In a small sauce pan, add your full-fat coconut milk and Silk Coconut milk and warm over medium heat. You just want to bring the temperature up a bit so you don’t need to simmer or boil the milk. In a large pot, add your butter and melt over medium heat. Add your rice and cook for 1 minute. Then take a ladle of your warm milk and ladle it into the rice and stir. The rice will absorb the milk. Let it cook until it gets think, that will only take a minute or so at the beginning, and then add another ladle full of milk. Stir, and when the mixture gets thick again, add another ladle of milk. Keep this process going until you have used almost all of the milk. Reserve roughly a couple of tablespoons to temper the egg.

Test the rice and make sure that it is cooked to the consistency that you would like. Some like their rice with a little bite to it, others like it really soft. It’s really your choice. Remove the rice from the heat.

In a small bowl, crack an egg and whisk it slowly adding the last of the warm milk to temper the eggs. This will keep the eggs from turning into scrambled eggs. Then stir that mixture into the rice pudding.

Add your sugar, salt, vanilla and nutmeg and stir until combined. Place your pudding into dessert cups or a shallow dish, cover with plastic wrap, with the wrap touching the surface of the pudding and place in the fridge for 30 minutes.

I actually prefer this pudding more at room temperature rather than completely chilled, but that’s totally up to you. It’s actually really good warm too!

Coconut-Rice-Pudding-with-mango

I topped ours with some diced mango, but you can top it with raisins, nuts, granola or whipped cream too.

What’s your favorite coconut recipe? Have you tried making it with Silk Coconut Milk? Give it a go and come tell me what you think! Don’t forget to get your coupon and other great recipes HERE and connect with the folks at Silk on Facebook as well.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Indian Themed Dinner Party

1 · ·

This Indian Themed Dinner Party is brought to you by Silk Coconut Milk // I adore coconut… Like a lot. My husband and I share this love and it’s a treat that we will take in any form possible. Sweet or savory, there is something about coconut that just takes recipes to a new level.

Not to long ago, the folks at Silk challenged me to throw a coconut themed dinner party and with it being coconut, I was for sure up to the challenge. I checked out Silk’s Coconut Milk Pinterest Board and their Silk Coconut Milk Web Page and decided on an Indian themed night.

We started the night with a flavorful butternut squash coconut and lentil stew…

Silk-Coconut-Milk-Dinner-Party-with-WhipperBerry-2

This soup was inspired by a recipe that was created by Aarti Sequeira of Food Network fame. She is my go to girl when it comes to Indian dishes. She just takes a rather mysterious cuisine and takes all the mystery out of it. Most of the recipes that I used for this dinner have been modified from her recipes and they turned out aaaamazing.

Click HERE for the Butternut Squash Coconut and Lentil Stew Recipe

For our dinner, I set a simple table out in my backyard with mismatched plates and some fresh flowers from Trader Joes. It couldn’t be more simple. I’ve collected all of my plates and bowls primarily from Target and Anthropologie. I like buying mismatched plates, that way, if I fall in love with a plate, I buy one which doesn’t break the bank and add it to my collection.

Next on the menu for the evening was my Coconut Curry Shrimp…

Now this shrimp isn’t your typical deep fried tropical shrimp dish. It has a lovely curry flavor and it covered with dried unsweetened coconut with no frying at all…. It was lovely.

Click HERE for my Coconut Curry Shrimp Recipe

For the main course, I made Coconut Curry Meatballs served over rice. These little goodies were the star of the show…

Forget what you have every thought about meatballs! These scrumptious bites have a totally different flavor profile and they were divine.

Click HERE for the Coconut Curry Meatballs with Rice

Finally, we topped off the night with a creamy and refreshing coconut lime granita…

This is a frozen treat that is a little like lazy man’s ice cream. It’s super simple to make and you don’t need an ice cream maker. The bonus… It’s dairy-free! One of my friends who joined us for the evening has a daughter with a major milk allergy and this little treat will help when everyone else in the family is enjoying a bowl full of ice cream. She won’t feel left out at all!

Click HERE for the Coconut Lime Granita Recipe

My friends were floored when I told them that every single recipe had Silk Coconut Milk in the recipe in some form.

Who knew coconut milk was so versatile. Its not just for drinking or making smoothies, you can make all kinds of dishes. Visit the Silk Coconut Milk site for a $1 off coupon plus a whole bunch of fun recipes to try with your new SECRET INGREDIENT!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Coconut Lime Granita

0 · · Leave a Comment

+ Coconut Lime Granita a creamy yet dairy free refreshing dessert +

coconut-lime-granita-#whipperberry

Looking for a fresh, creamy bowl full of summer? This coconut lime granita served with scrumptious champagne mangos will totally hit the spot. It’s dairy free so for anyone with milk allergies, this creamy dessert will tickle your tastebuds for sure!

Coconut Lime Granita
 
Save Print
Prep time
Cook time
Total time
 
Finish your Indian meal with this cream and refreshing dessert!
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 5-6
Ingredients
  • ½ cup sugar
  • ½ cup Silk Vanilla Coconut Milk
  • 1 14 oz. can of full fat coconut milk
  • zest of one lime
  • juice of a ½ a lime
  • 2 tablespoons of shredded unsweetened coconut
  • 2 mangos, cut into bite sized pieces
Instructions
  1. Place a 8x8 baking sheet or large pie plate into the freezer to chill.
  2. In a medium pot, add the Silk Vanilla Coconut Milk and sugar and place over medium heat. Bring to a simmer and cook until the sugar has completely dissolved.
  3. Remove from the heat and pour into a shallow dish and place in the refrigerator to cool.
  4. In a medium bowl, whisk together the full fat coconut milk, lime zest, lime juice and coconut. Pour in cooled coconut milk sugar mixture.
  5. Place into chilled baking dish and place in the freezer.
  6. Chill for one hour and then remove from freezer and using a fork, break-up the ice crystals that are forming around the edge and pull them into the middle. Smooth mixture and return to the freezer for another hour.
  7. Repeat this process two more times.
  8. When ready to serve remove from freezer and let sit for a few minutes then fluff with a fork. Place into a small serving dish and top with mango.