That’s quite a title. Today it’s two recipes for the price of one!
Coconut everything. That pretty much sums up this post. Coconut milk. Coconut Cream. Coconut Blossom Granulated Nectar. Candied Coconut Peanuts. All of the coconut! What started out as a simple granola recipe with ingredients I had on hand, quickly spiraled into two separate recipes that eventually came together in delicious harmony!
Let’s start with first things first shall we? The granola. I received some Granulated Nectar from Sweet Revenge. It’s made from coconut blossoms and is an amazing sugar substitute, rich and flavorful in taste. Plus it’s an easy substitute for refined sugar in your recipes!
That day my kitchen cupboards boasted space and skimpy ingredients—but I wanted to make something. Anything, really, to try out these intriguing granules.
I had rolled oats, some maple syrup, ok perfect! Granola! It should be easy enough but I didn’t have any fun add-ins. In fact all I had were some coconut-candied peanuts (which I found randomly at the dollar store and fell in love). But then some sesame seeds caught my eye. Peanuts. Sesame. That’s a thing right?
I got to work. This recipe didn’t come out as clustery (is that a word?) as I would have preferred but I think using honey as a binder would have been better. I was worried about using a candied nut in the mix and in fact they were soft when they first came out of the oven and I thought I’d failed. But within a few minutes they’d hardened back up nicely. Crunchy, sweet and a little savory, this granola is perfect on its own or with cold milk as a cereal or sitting atop a bowl of yogurt!
But now I had all this granola on my hands and as I’m not a big breakfast person I needed another way to speed up consumption. I like themes so I carried on with this one…
It’s definitely ice cream season and I’ve been wanted to start mixing some fun summer flavors. I love making coconut ice cream because it’s not as unhealthy and it’s fairly inexpensive to make. I like to use a mix of coconut milk and cream to get a thick, creamy texture. I also used a cornstarch slurry to help the thickening process.
From there all that’s left is adding in your preferred sweeteners and flavorings. If I’d had any more of those coconut granules I would have absolutely used those but alas I was out. So I used a blend of honey and brown sugar. I also like to heat the mixture on the stove—I think this is especially important when not suing a liquid sweetener so that everything blends together well. Then I added in a splash of coconut extract and some Brown Sugar Bourbon (aka the magic happiness elixir) from Heritage Distilling and viola!
Subtly sweet this simple vegan (well depends on your feelings about honey but it could be vegan) ice cream was the perfect vehicle for all that crunchy granola. A match smiled upon by the gods. If you get up early enough you could easily make both of these wonderful and easy recipes in the same day and enjoy ice cream after dinner! But one or the other can easily stand-alone! And I mean, when you’re throwing around words like “vegan” and “granola” it sounds basically like health food. So there you have it. Brown Sugar Bourbon Coconut Ice Cream and Candied Peanut Granola—health food for those with loose interpretations.
- For the Granola
- Makes about 4 cups
- 3 cups rolled oats
- 1 cup candied peanuts
- 1/3 cup Sweet Revenge Coconut Nectar Granules
- ½ cup maple syrup (or honey)
- 1-2 Tbsp. black sesame seeds
- 2 Tbsp. coconut oil
- pinch of sea salt
- pinch of nutmeg
- ¼ tsp. ground ginger
- For the Ice Cream
- Make about 5 cups
- I cooled my ice cream mixture in ice bath so be sure to have some ice cubes on hand! Also, be sure your ice cream maker’s mixing bowl is frozen and ready to go!
- 14 oz. coconut milk
- 14 oz. coconut cream
- ¼ cup honey
- ½ cup brown sugar
- ½ tsp. coconut or vanilla extract
- pinch of sea salt
- 1 Tbsp. Cornstarch + 2 Tbsp. coconut milk
- 3-4 Tbsp. Heritage Distilling Brown Sugar Bourbon
- Make the Granola
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking liner.
- Mix all the ingredients in a large bowl until well combined.
- Lay out in a large rectangle about 1 inch high.
- Bake for about 30 minutes (or until golden and crispy) flipping once with a spatula about halfway through to ensue even cooking.
- Remove from oven and allow to cool before breaking apart and storing in an air-tight container.
- Make the Ice Cream
- In a medium saucepan combine coconut milk, cream, honey, and sugar and bring to a boil, stirring occasionally.
- Add in salt and whisk in cornstarch mixed in coconut milk.
- Bring to a gentle boil, cooking for a few minutes more until the mixture thickens.
- Turn off the heat and add in coconut or vanilla extract and bourbon. Stir and allow to cool to room-temperature.
- Pour mixture into a large zip lock bag and place in an ice bath in the fridge for 4-5 hours.
- Add mixture to your ice cream maker and mix according to your machine’s instructions.
- Pour ice cream into an airtight container and freeze for several hours before serving!
- Serve with granola!
- While I could taste the bourbon in this recipe...I really like bourbon. Haha so I think next time I might add a little more but please, taste as you go!