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Today I have a delicious vegan recipe everyone will enjoy; Coconut Creamed Corn.
I was inspired to make this from a recipe I saw on Healthyish, part of Bon Apetite. In their version they use quinoa or farrow as a grain, I use rice. Among other tweaks I made to the recipe I feel comfortable enough sharing my version of their recipe.
The great thing about it is it’s vegan so everyone can enjoy the dish! It would be a great thing to make and bring to your family meals and cookouts. And is the perfect dish to use the bounteous fresh corn at the markets right now.
When I told my husband I was making coconut creamed corn he was not looking forward to it. But upon tasting it he was hooked and messaging his family in Ecuador about it. My 4 year old also loved it! So I think these testimonies speak for themselves as to the delicious nature of the recipe.
So will you be giving it a try? Let us know in the comments below!
This post contains affiliate links and I will be compensated if you purchase through them. This does not cause any additional cost to you! Thank you for your support!
Back in the mid-70s, Jello put out a dessert kit that my dad just loved. It was called Spoon Candy. It was pudding treat in candy flavors, like peanut butter cup, that had a chocolate topping that hardened like the outer chocolate of a candy bar. Unfortunately, after about 3 years this delectable dessert was taken off the market for some unknown reason. I guess not everyone liked it as much as my dad did. (Well, the rest of our family liked it, too.)
Fast forward to this decade and an ice cream topping called Magic Shell is sold in grocery stores. It has the magical ability to pour as a liquid out of the bottle and then harden quickly when it gets cold. There are versions of this product put out by Smucker's and by Hershey. As soon as I became acquainted with this stuff I flashed back to Spoon Candy. I thought to myself, "Surely I can remake that magical, retro dessert."
I found the recipe for peanut butter pudding on tasteofhome.com. Then, I wanted to make a vegan version, so I substituted coconut milk and coconut cream for the milk and cream in the recipe. Maddy loved it! It did have a little hint of coconut flavor mixed with the peanut butter flavor, which was not a bad thing at all. When the pudding is slightly cooled and setting, pour Magic Shell on the top and cool the rest of the way. Hershey even has a Reese's Peanut Butter flavor shell which made this dessert even better!
After the peanut butter experiment was a success, it started to be fun to come up with more flavors and add ins that would give the delicious Spoon Candy experience. I thought, this would be a fun family activity! Have some flavors of pudding available and various add ins and see who can come up with the most creative combinations. Here are some of the ideas that we have tried:
I've also thought of :
I prefer cooked puddings. But, if you use instant, like we did for some flavors, don't use soy or almond milk in instant pudding or it won't set. Coconut milk works great!
I must confess that this version is not exactly the way I remember Spoon Candy to be, but it is pretty good. Besides, that was 40 years ago, so my memory is probably fading! This is still a great way to have some fun and deliciousness on a weekend!
Happy Fun Friday!
PS: The Smucker's Magic Shell comes in lots of flavors!
This post contains affiliate links. We will be compensated for purchases made through those links at no additional cost to you. All views expressed are our own. Thank you for your support.
Last Christmas my son and DIL gave me an Instant Pot. I was excited to use it, but I have to admit that it has been a real learning curve for me. But, at last, I have come up with a recipe that I know I will go back to again and again because it cooked up this delicious side dish so quickly and easily. The addition of butter and brown sugar to a mixture of carrots and butternut squash with a bit of cinnamon almost makes these healthy veggies seem more like a dessert than a side vegetable.
I used baby carrots in this version of the recipe. Sliced large carrots will work equally well. I was worried that the squash might night cook as quickly as the carrots, or visa versa, but they came out beautifully in just 4 minutes! It was so easy to make, just throw everything into the Instant Pot, put on the lid, push manual and set the timer for 4 minutes. Voila!
Here is the recipe:
This recipe of glazed carrots and squash would be a terrific side dish at Thanksgiving. But, because it doesn't heat up the house during the summer, it is great any time of year!
You can also vary this recipe for only butternut squash or only carrots, but I love the mixture of the two. I hope you love it, too!
You don't have an Instant Pot yet? Here is a link to get you started!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to ten and counting! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, and my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!
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