Tis the season where everything is flavored with pumpkin. M&Ms, pop-tarts, pringles - yes pringles - and of course ice cream. Unfortunately most of these snacks are just awful for you and contain no pumpkin at all.
If you're like me and have already jumped on the pumpkin love bandwagon, try your hand at our pumpkin spiced coconut milk. In just three steps you can create a wonderful treat that is light, refreshing and made from 100% whole foods.
Have a small glass chilled or add it to your morning smoothies or oatmeal. The kids will love it and so will you.
4 cups hot water
1 1/2 cups unsweetened shredded coconut
1/2 cup naked roasted pumpkin or other pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon cardamom
1/8 teaspoon nutmeg
Pinch of salt
Note: For a lighter version, reduced fat shredded coconut can be used. Let's Do...Organic makes a version that uses a steaming process to extract the extra oils and it contains no sulfites.
Place the ingredients in a high powered blender and mix for 1 -2 minutes.
Lay a thin kitchen towel or napkin over a bowl and slowly pour in the coconut milk mixture. Take your time, allowing the milk to separate from the coconut particles that remain.
Carefully pull together the ends of the towel or napkin and begin to twist it from the top down. Continue to twist, carefully ringing out any milk that remains.
Place the milk in the fridge immediate and enjoy anytime. Coconut milk will keep in the fridge for five days.
Tip: Use the coconut fibers that remain in pancakes, baked goods or smoothies for an added fiber kick.