Butterscotch Pudding with Coconut Palm Sugar

Butterscotch Pudding (with vanilla bean)

Several years ago, I bought a bag of something I had never seen before from the proprietors of Coracao Confections; it was coconut palm sugar, and they were using it in their amazing line of organic, raw, low-glycemic chocolates.  Well, coconut palm sugar is now all the rage.  Dr. Oz did a segment on it on his program, promoting it as part of a weight-loss strategy (the idea being that if you evened out the highs and lows of sugar, you wouldn't get so many cravings.)

I've been using this delicious, caramel-noted sweetener in a lot of my almost sugar-free recipes; just a few spoonfuls can bring wonderful flavor and texture to the mix, boosting the flavors and texture of my sweetener trio; erythritol, xylitol, and stevia.  I was inspired in the last few weeks to invent two new pudding recipes using coconut palm sugar.  Both of them are so delicious that, frankly, I blew my own mind.

The first one uses whole cow's milk.  The second one is vegan, and uses whole coconut milk.  Either way - me-OW, that's good eats!  Just be aware that once you get started, it's very hard to stop eating this yummy stuff.  But hey, milk is full of protein and calcium, and coconut milk is very good for your immune system, and either way, it's low carb and low glycemic!


Butterscotch Pudding with Coconut Palm Sugar

Version One:  Dairy
I.
1/2 cup coconut palm sugar
1/4 tsp salt
2 TB plus 1 tsp corn starch (or tapioca starch)

II.
1 1/2 cups whole milk
1/2 cup heavy cream

III.
2 TB unsalted butter
1 tsp vanilla extract

1. In a heavy, medium-sized sauce pan, whisk the sugar, salt and starch.

2. Whisk in the milk and heavy cream. Over medium heat, whisking/stirring constantly, bring the mixture to a full boil, and then cook for one minute.

3.  Add the butter and vanilla, and stir well to combine.  Cool, pour into a heat-proof container, and chill. If you wish to prevent a "skin" from forming, you can cover the pudding with a buttered round of wax or parchment paper.

Version Two: Coconut Milk (Vegan)

I.
1/2 cup coconut palm sugar
1/4 tsp salt
2 TB plus 1 tsp corn starch (or tapioca starch)

II.
1 can of full-fat coconut milk (14 ounces)

III.

1 tsp vanilla extract


1. In a heavy, medium-sized sauce pan, whisk the sugar, salt and starch.

2. Whisk in the coconut milk. Over medium heat, whisking/stirring constantly, bring the mixture to a full boil, and then cook for one minute.

3.  Add the vanilla, and stir well to combine.  Cool, pour into a heat-proof container, and chill. If you wish to prevent a "skin" from forming, you can cover the pudding with a greased round of wax or parchment paper.

Notes:  the pudding will thicken as it cools, so don't panic if it seems thin when you have finished cooking it.   If you are really feeling expansive, you can use half of a fresh vanilla bean instead of the vanilla extract.

Maple Almond Granola with Flax

When Johanna (now 11) was a little tiny slip of a girl, we went on a road trip with "Poppa Joel" to Stratford, Ontario, where we saw a few shows, and stayed in this very cool B&B that was a converted caboose. When the local railroad pulled up spikes in the 1960's, they sold off the old cars for a song, and the B&B proprietors had purchased one for use as a playhouse for their boys. When the boys grew up and moved on, there they were with a caboose in the backyard..... So they outfitted the old car with a shower, toilet, and narrow beds, and made it into a B&B for the theatre-going set. You could climb up a ladder into the little parapet on the top, and look out at the flat, green fields of soybeans all the way around. Breakfast was served on the patio of the main house, where the proprietors lived. On the table that morning was a jar of the best granola I'd ever had, and the folks were nice enough to share the recipe with me. Of course, once I had a look at the recipe, I blanched, and promptly altered it again and again, tinkering with it until it was much more healthful.

My mother recently visited me, and she enjoyed my granola so much that she ate it every day, and then asked me repeatedly for the recipe to take home. Let me repeat that for emphasis: my Mom asked me for a recipe. I can assure you that does not happen very often!

I think you will enjoy this as much as we do.

Maple Almond Granola with Flax

Preheat oven to 350 F.

In a large bowl, combine the following ingredients:

8 cups rolled oats (not instant)
1 heaping cup unsweetened coconut curls (the broad flakes, not the little ones)
1 heaping cup toasted almonds (you can substitute walnuts, hazelnuts, or pecans)
½ cup hulled pumpkin seeds
½ cup hulled sunflower seeds
1 cup flax seeds
¼ cup sesame seeds

Stir until well combined. If ingredients are not in a harmonious balance, add some more of whatever item you like.

In a 2 cup, microwave-proof measuring cup, put:

¼ cup flax oil
¼ cup organic, expeller pressed, neutral oil, such as canola or sunflower oil
¾ cup + 2TB maple syrup

Heat these in a microwave until just bubbling. (In my microwave, this is 3 minutes, but most microwaves run hotter.) Pour wet ingredients over dry ingredients, stir until well coated. Pour mixture into a roasting pan and spread it out evenly. (The pan should be big enough to stir easily.)

Toast in pre-heated oven for about 20 minutes, then stir well. Toast for another 12-15 minutes, until top surface is golden, stir well. Toast for 8-10 minutes, stir well. If granola is evenly toasted and golden, it is done. If not, put it in for another 5 minutes. (A dark roasting pan will toast faster an darker than a light one, so act accordingly.)

Notes: You can substitute other rolled grains for the oats in any combination; rye, spelt, etc. I have called for the minimum amount of oil and sweetener I’ve ever seen in any recipe. You can increase them if you like, but I do not recommend increasing the amount of flax oil, as its strong flavor can easily overpower the more pleasing flavors. (I tried it – yuck!)

This is utterly delicious sprinkled over the top of a good plain yoghurt..... Sigh. If only I weren't all low-carbified.....

Mocha Coconut Milk Ice Cream

Ice cream. Ahhh. What is more delicious on a sunny afternoon? I can't think of anything off the top of my head, frankly.

This chocolate coconut milk ice cream, featuring the gorgeous caramel notes of coconut palm sugar, is rich, creamy, smooth, just sweet enough.... oh, baby! Then come its hidden virtues: low-carb, low-glycemic, vegan, and lactose-free. This recipe can be enjoyed by just about anyone. Your mouth will have trouble believing that this is a healthy treat!













Mocha Coconut Milk Ice Cream
makes approximately 1 quart

2 cans full fat coconut milk (14 oz each)
1/2 cup unsweetened cocoa powder
2 pinches salt
1 cup plus 2 tsp Coconut Palm Sugar
1 cup fresh brewed espresso; decaf or caffeinated (2 double espressos) or best quality, fresh brewed, VERY strong coffee

Toppings: Toasted unsweetened coconut curls, and/or toasted almond pieces

Tools: a blender, immersion blender or food processor
an ice cream maker

Combine all of the ingredients, and using either an immersion blender, blender, or food processor, process briefly to combine and emulsify the ingredients. (I swear by my immersion blender.) Place the mixture in the refrigerator and chill until completely cold.

Following your ice cream maker's instructions, pour the mix into the bowl of the ice cream maker and churn until it reaches the consistency of soft-serve ice cream. (If you have too much ice cream mix to fit in the maker, set it aside to freeze as a second batch. The ice cream freezes so fast that even a low-tech ice cream maker like my ancient Donvier stays cold enough to freeze the extra mix.)

Unlike ice cream made with dairy products, coconut milk freezes VERY fast and VERY hard, and is at its most luscious creamy state of goodness when it is softer than dairy ice cream. Therefore, it is best to serve it right away, rather than freeze it and serve it later. Since it comes together so fast, you can have everything ready and then make it just before serving. Or, if you wish to freeze it, be sure to allow ample time for it to soften; far more than you would for dairy ice cream. This is one ice cream that could probably make it safely to a party in a hot car!

The ice cream is delicious on its own, but topping it with toasted coconut curls and/or almond slices makes it even more divine.

Notes: if you don't have a blending tool, this can be made with a whisk. The coconut palm sugar dissolves very quickly, but the cocoa powder tends to clump. You may wish to put the cocoa through a sieve if you are using this method.

Coconut Milk: you can use light coconut milk, but it just won't be as good.