A chocolate mousse adds a touch of class to any home-cooked meal, and if you are dairy-free, this coconut cream version is worthy stand-in for the classic. Before adding the cocoa, separate some of the whipped coconut cream to top your mousse for a two-toned, sweeter presentation. If you can’t get enough of whipped coconut cream, check out these vegan recipes for strawberry coconut cream parfait and banana coconut ice cream. Vegan Chocolate Coconut Mousse From Leta Shy, POPSUGAR Fitness Notes To whip coconut cream, you’ll need one can of chilled coconut milk, a few teaspoons of your favorite sweetener (like powdered sugar), and a teaspoon of vanilla extract. Learn how to whip coconut cream here. Ingredients 1 can coconut[…]

Servings: 4Prep: 10Total: 3 hours Ingredients 2 cups coconut water1/3 cup granulated sugar2 tablespoons vanilla extract1 vanilla bean, seeds scraped1/2 lime, zested, plus 3 tablespoons fresh lime juice1/4 cup white rum Directions 1. In a medium saucepan over medium-high, combine the coconut water, sugar, vanilla extract and seeds, and lime zest. Cook, stirring, until the sugar has dissolved. Remove from the heat and stir in the lime juice and rum. 2. Pour into a small baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours. 3. To serve,[…]

The Best Healthy Pie Recipes | POPSUGAR Fitness Skip Nav Subscribe to the Must Have Box 9 Healthy Recipes to Celebrate Pi Day the Right Way HIIT Strong Abs Start With This 7-Minute Workout Health News What You Should Be Eating If You Want to Lose Weight Healthy Recipes Want a Flat Belly? This Smoothie Will Help Get You There Photo 1 of 10   ← Use Arrows Keys → 1 9 Healthy Recipes to Celebrate Pi Day the Right Way Cookies, cakes, and brownies have their place when a dessert craving hits, but sometimes nothing beats a piece of pie — especially when served à la mode! If you think pie is always a butter- or lard-filled affair, you’re thankfully[…]

There’s plenty of shit in the world to feel guilty about. There’s our massive destruction of the world’s ocean ecosystem, the Endless Shrimp dinner that comes to our plates courtesy of Indonesian slaves, the havoc wreaked by our love of cheeseburgers, etc. Can we get a break already, a moment of tranquil self-satisfaction about anything we eat? Answer: yes. Feast your eyes (and mouths) on Coco Kislinger of Coco Bakes LA’s vegan brownies. Don’t let the vegan part scare you away. We’ve all had the dry, miserable, loathsome versions of vegan pastries that come plastic-wrapped next to the checkout aisle of your favorite overpriced health-food store. These are something else. The secret to the unapologetic fudginess of these bad boys[…]

Servings: 6-8Prep: 15 minutesTotal:1 hour Ingredients 1 large cantaloupe1 1/4 cups|300ml fresh pink grapefruit juice2/3 cup|150ml fresh blood orange juice¾ cup|149 grams granulated sugar1/2 cup|125 ml coconut water1/4 cup|60ml fresh lemon juice1/4 cup|60ml fresh lime juice1 tablespoon|15 ml coconut milk8-10 cups ice1/2 cup|35 grams salt Directions 1. Peel the cantaloupe and roughly chop it. Place it in a blender along with 2 cups water and purée until smooth. Pass through a fine-mesh strainer. Reserve 2 cups of the pulp and ½ cup of the juice. 2. Transfer the cantaloupe pulp and juice to the blender along with the sugar, the juices, coconut water, and milk. Purée until smooth. 3. Add the ice and salt to a large zip-lock bag. In a separate[…]

There are certain desserts that some pastry chefs fall back on at a typical modern Asian restaurant. We all know them: the lychee sorbets, tropical fruit tarts, and matcha cheesecakes of the world. If I never see another chocolate spring roll it will still be far too soon. There are usually two pitfalls for such dessert menus. If you’re lucky, you might find a few watered-down versions of more traditional desserts, the chef likely hoping to temper some of the flavor profiles some diners may be unfamiliar with, like mung bean, anko (red bean paste), ube (purple yams), and the like. Otherwise you’re likely to see desserts that incorporate Asian flavors pushed through the sieve of French technique, a formula[…]

There’s plenty of shit in the world to feel guilty about. There’s our massive destruction of the world’s ocean ecosystem, the Endless Shrimp dinner that comes to our plates courtesy of Indonesian slaves, the havoc wreaked by our love of cheeseburgers, etc. Can we get a break already, a moment of tranquil self-satisfaction about anything we eat? Answer: yes. Feast your eyes (and mouths) on Coco Kislinger of Coco Bakes LA’s vegan brownies. Don’t let the vegan part scare you away. We’ve all had the dry, miserable, loathsome versions of vegan pastries that come plastic-wrapped next to the checkout aisle of your favorite overpriced health-food store. These are something else. The secret to the unapologetic fudginess of these bad boys is in the addition of[…]