FoodFash

Adventure Begins in the Kitchen

Key Lime & Vanilla Bean Custard Cups

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Key Lime & Vanilla Bean Custard

I’ve been playing around with this recipe for few days and what I’ve ended up with, what’s pictured in the photo above, is one of my favorite desserts of all time. Custard, key lime, vanilla bean, and {what wasn’t able to fit in the title block} salted, toasted coconut flakes – magnificent, I tell ya!

Coconut Milk Custard

I toyed with regular coconut milk {light consistency} and culinary coconut milk {cream consistency} and the culinary coconut milk made all the difference in the world.  If you aren’t able to get your hands on culinary coconut milk, then try your best to find canned coconut cream {I’m not sure about the boxed variety}.

Key Lime & Vanilla Bean

And key limes…  This Florida girl has such a special place in her heart for anything key lime.  They are so adorable and somehow embody parts of childhood for reasons unknown {could it be just a lifetime love of real key lime pie?}.  But if you’re unable to find key limes at your local grocer, a regular lime should suffice.  This recipe calls for zest and juice of two key limes that could simply be replaced with zest and juice of one regular lime.

Key Lime & Vanilla Bean Custard 2

After fully chilled, this custard is a perfect cross between traditional custard, key lime pie, and crème brûlée.  I’ve helped myself to a cup after every dinner since Saturday and… I just can’t foresee when I’ll stop re-stocking my fridge with custard – it is that good!

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Peach & Pecan Chia Seed Pudding

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Vegan Chia Seed Pudding

If I had to choose between ice cream and pudding, it would be pudding all day, every day.  And any kind of {homemade} pudding – chocolate, vanilla, pistachio, tapioca, rice.  I like it all, but rarely have it in the house.

Medjool Dates

Naturally, the discovery of chia seed pudding blew my mind.  How a fiber and protein packed seed could taste so similarly to tapioca was beyond me.  This treat quickly became my new favorite thing to pick up from Snap Kitchen as a mid-afternoon snack.

Chia Seed Pudding

The ingredient label was simple enough that I knew I could recreate at home. Sweetened with dates, seasoned with vanilla and cinnamon, and garnished with peaches and pecans – this chia seed pudding is wonderful for both breakfast and dessert alike.

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Piña Colada Skewers

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Pina Colada Skewers

Earlier this week I had an unexpected dinner party, which meant there was nothing even remotely dessert-ish to serve when our meal finished up.  And even though I rarely eat dessert, dinner with guests just doesn’t feel right without ending on a sweet note.

Vegan Whipped Cream

And then I remembered I had a can of coconut cream in the back of the fridge {for future mousse making}. I whipped it up, added vanilla and sugar, and served with bowl of strawberries.  Dinner was saved!

The next day at work, I described this save to my culinary co-workers.  Ben, lover of veg-friendly food, thought it was great and said, “you could totally make piña colada skewers using pineapple instead of strawberries”.

Pineapple

So I did.  And it was amazing!

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Cookie Butter Mousse

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Vegan Peanut Butter Mousse

As soon as I read this Minimalist Baker post, I knew what I had to do. And it went something like run straight to Trader Joe’s, pick up coconut cream and cookie butter, then make the most addictive peanut butter mousse ever.  Ever, ever. 

Trader Joe's Coconut Cream

Because cookie butter is already pretty sweet, additional sweetener wasn’t necessary.  Eliminating one ingredient turned this already super simple three ingredient mousse into an even more simple two ingredient mousse.

Peanut Butter Mousse

You just put a can of coconut cream in the fridge overnight, scoop the solid cream out of the can and into the bowl of a mixer, beat until smooth, and then add cookie butter {2 tablespoons at a time} until the mousse is as peanut-buttery as you like.