So I’m not sure what it is but lately I can’t seem to get enough coconut! There is something about the flavor that has me holding onto the idea of summer for dear life rather than jumping onto the pumpkin train as enthusiastically as I did last year. I’m in denial about warmish weather ending completely – last night was the first night of the season to dip below zero degrees Celsius here, which resulted in shocking white puffs of breath this morning while running from the car to the front door at work. It didn’t help when rain turned into snow – sleet? – on the drive home today. I’d rather be on a beach sipping Pina Coladas. Needless to say, coconut has me wrapped around it’s pinkie this week for wistful reasons.
First up on the menu – coconut greek yogurt! Interesting side note: I’ve hated yogurt for years (until now) but a friend at work recently recommended coconut GREEK yogurt, and I thought I’d try it. Turns out I can’t spoon it into my mouth fast enough! I bought Liberté Méditérranée in coconut flavor, and the irrational stigma I’ve had regarding yogurt for the last 5 years has disappeared. It’s thicker than normal yogurt and the flecks of coconut found throughout are like little sprinkle surprises. I’d eat an entire 500g container in one sitting if I didn’t have any form of willpower. Is there such thing as a dairy overdose?
If that doesn’t sound delicious enough, last night husbie and I had an impromptu baking session to satisfy a sweets craving and ended up creating homemade ice cream sandwiches, with chocolate chip cookies and toasted coconut ice cream. We are definitely getting good use out of our ice cream machine (hooray for random and unexpected but awesome wedding gifts)! For the chocolate chip cookies, I used the good ol’ Hershey’s Chipits recipe from the back of the semi-sweet chocolate chips bag. You can find the recipe here. For the toasted coconut ice cream, we used a recipe found online, which you can find here. You’ll also need an ice cream machine, or you can come over and use mine!