Mango Rosewater Nice Cream

Mango Rosewater Nice Cream

Guys, I’m officially in love with Nice Cream!  It’s refreshing, healthy and super easy and quick to make.  It requires frozen fruits, mostly banana and all other ingredients such as nuts, nut butters, chocolate blended up into a soft serve consistency. 

National Ice Cream Day just passed and I wanted to make ice cream but not deal with the laborious task of making homemade ice cream.  Enter Nice Cream.  Mango Rosewater Nice Cream at that!  If you have never used rosewater in your food prep, I’d highly recommend it.  It is a fragrant water flavored by steeping rose petals in water.  It is used in a lot of Middle Eastern cooking, particularly desserts.  

To make this nice cream, you need fresh, ripe mango (frozen preferably), frozen bananas, coconut cream, and rosewater.  Blend the ingredients, stopping the blender 2-3 times to mash down the ingredients until you get a creamy consistency. Transfer to a bowl and garnish with extra mango if you’d like. I used pistachios and edible rose petals.


Mango Rosewater Nice Cream//serves 2

nice cream
2 fresh or frozen(preferably) ripe mangoes
2 frozen ripe bananas
1 can coconut milk, refrigerated overnight, top layer only
2 tablespoons rose water

Edible rose petals
Diced mango

Blend the ingredients in a blender, stopping 2-3 times to mash down until a smooth and creamy consistency.  Transfer to bowl and top with diced mango, pistachios and/or edible rose petals. 

Matcha Mint Chocolate Chip "Shake"

Today’s recipe, my Matcha Mint Chocolate Chip Shake is sponsored by my new friends at DōMatcha.

I have been consuming matcha tea almost every day for the last six years.  The benefits of matcha tea are endless.  Matcha is packed with antioxidants, is rich in fiber, chlorophyll and vitamins.  It does contain caffeine (Woo Hoo!) so if you’re not a coffee drinker like me, matcha is the way to go.  As a matter of fact, the caffeine boost that you receive is gradual and steady producing a sense of calm throughout your day.  You won’t experience the ups and downs, then eventual crash that coffee brings.

I first learned about matcha tea while taking an Art in Non-Western Societies class in college.  It was in this class that I learned that this tea is used in the Japanese tea ceremony called Chanoyu or Sado.  It is a well-choreographed ceremony that was reserved for Samurai’s and royalty, but is enjoyed today by everyone that visits Japan and wants the experience (raises hand).  The equipment in the ceremony consists of the chakin (small white cloth to wipe the tea bowl), chawan (tea bowl), chashaku (tea scoop), and chasen (tea whisk) to create the frothiness of the tea.  Matcha was born during the 8th century by travelling Zen monks from Japan that brought the tea and tea seeds from China and began their tradition of cultivating, processing and preparing powdered green tea.  The ceremony was also born from the Zen monks, where they based the ceremony on the four principles of harmony, purity, tranquility and respect.

In addition to drinking the tea daily, I use it in my smoothies and other recipes.  This smoothie contains coconut milk (chilled), spinach, mint, bananas and matcha tea powder.  I finished it off with some coco whip and cacao nibs. Delicious, nutritious and refreshing.



Matcha Mint Chocolate Chip Shake//serves 2

2 frozen bananas
2 cans (14-oz) coconut milk, chilled
1 cup spinach
1 handful mint
2 teaspoons Matcha

Coconut Whipped cream (recipe here)
Cacao Nibs
Mint sprig

Blend all ingredients on high speed until smooth. Top with coconut whipped cream and cacao nibs

Banana Pudding w/ Coco Whip & Dark Chocolate Sauce

There are few things more satisfying I think, than Banana Pudding.  Those canary yellow layers coupled with the absolute star of the show, the creamy whip.  It is heaven in a glass, trifle bowl, baking dish, etc.  Whichever way you serve it, it is a crowd pleaser.

This Banana Pudding uses coconut whipped cream to get those creamy, cloud fluffed layers and coconut milk for the pudding.  I always seek to make my desserts dairy free as I feel less weighed down and usually, my tummy thanks me for it.  To get the canary yellow layers reminiscent of traditional banana pudding, I used a pinch of ground turmeric.  Although it is a minute amount of turmeric, I can’t praise the benefits of this powerhouse spice enough.  Turmeric contains both anti-inflammatory and antioxidant benefits and can be added to your morning smoothies, oatmeal, granola and so on. 

For the coconut whipped cream, I’ve learned through much trial and error, that to create perfect coconut whipped cream, much like regular whipped cream, all your items must be chilled.  This includes the can of coconut milk (must be refrigerated overnight), the bowl and the beaters.  As I said, the same applies when making regular whipped cream, but due to the fat content of heavy cream, creating regular whipped cream is more resilient and forgiving.  Coconut whipped cream requires finding the right brand of coconut milk or coconut cream to get those fluffy layers.  After going through numerous brands of coconut milk, the best result for me was Thai Kitchen organic full fat coconut milk (never use lite coconut milk for this task). 

Making this Banana Pudding was a labor of love. I realize I don't make enough desserts.  You can pretty much set your watch to my almost nightly dark chocolate and graham cracker fixation.  Marshmallows not needed.   Starting this blog has made me realize Corynne cannot live by dark chocolate and graham crackers alone.

I can't wait for you to make this! Bye for now.

Banana Pudding w/ Coco Whip & Dark Chocolate Sauce
Loosely Adapted from Savvy Vegetarian

pudding//serves 4
1 can full fat coconut milk
1 1/3 cup unsweetened almond milk or other non-dairy milk
½ cup sugar
¼ cup cornstarch
1/8 teaspoon salt
2 teaspoons vanilla extract
4 ripe bananas
8 oz. vanilla wafers
½ cup dark chocolate chips, melted
Pinch of turmeric (to get the traditional yellow color of the pudding)
Additional banana slices and vanilla wafers for garnishing

coconut whipped cream//4 servings
1 cans full fat coconut milk (refrigerated overnight)
1 teaspoon pure vanilla extract
2 tablespoons powdered sugar or 1 tablespoon maple syrup

Mix the cornstarch, sugar and salt in a heavy-bottom saucepan.  Add ½ cup of non-dairy milk and whisk to make a smooth paste.  Whisk in the remaining non-dairy milk and coconut milk.  Cook on medium high, whisking constantly, until the mixture thickens and begins to bubble. Turn down the heat and simmer for one minute.  Remove from the heat and stir in vanilla and the pinch of turmeric.  Let cool down. Pour the pudding into a bowl and cover the top with plastic wrap so it touches the pudding to avoid a film.  Refrigerate for two hours. 

Once your pudding is chilled, start making your coconut whipped cream.  Place the bowl you will use to whip the coconut and the beaters into the refrigerator for about 10-15 minutes.  Once chilled, open the can of chilled coconut milk and remove the solid cream from the top.  Beat the thick coconut cream in the chilled bowl with your mixer until soft peaks form.  Add the powdered sugar and beat for another 2 minutes. 

In individual glasses, start with the vanilla wafers, then layer pudding and coconut whipped cream.  Continue this pattern until you’ve reached the top of the glass.  Garnish with banana slices, crumbled vanilla wafers, and melted dark chocolate.