Krystyn Strother


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Coconut Whipped Cream

I mage via  Gimme Some Oven . She has her own tasty recipe you can check out as well!

Image via Gimme Some Oven. She has her own tasty recipe you can check out as well!



  • 1 can full fat coconut milk OR 1 can coconut cream (Trader Joe's)
  • 2-3 teaspoons maple syrup
  • 1 teaspoon vanilla extract


1 Grab a can of full-fat can coconut milk (without guar gum listed as an ingredient) – guar gum causes the cream and water to blend and we really want the two to stay separated. Also, do not use light coconut milk. You need the fat content in the cream so you have something solid to whip.

2 Place can in the fridge overnight. This is another crucial step. You need to chill the coconut cream until it’s very firm. Just before you make your whipped cream, place a mixing bowl in the freezer for 5 minutes or so

3 Remove the chilled can from fridge and FLIP it upside down. The liquid coconut milk (the part that doesn’t harden) will now be at the top of the can!

4 Open the can and pour the coconut liquid into another bowl. You should have just under 1 cup of liquid, but this yield will vary a bit by brand and even by can. I like to use it in smoothies, baking and cooking.

5 Scoop the coconut cream into your chilled bowl. 

6 Whip the cream. Grab a hand mixer (alternatively, you can do this in a stand mixer – just chill the bowl first) and whip the cream until fluffy.

7 Add in a touch of sweetener and vanilla extract and whip it again.

Raw Macadamia Nut Fudge

Loaded with healthy monounsaturated fats, B vitamins, and iron, macadamia nuts may actually help lower cholesterol and improve your metabolism.



  • 1 cup raw macadamia nuts, or ½ cup macadamia nut butter
  • 1 tablespoon coconut oil
  • 1 tablespoon raw honey
  • ½ teaspoon vanilla extract
  • ¼ teaspoon sea salt


Toss the raw macadamia nuts* into a high-powered blender or food processor, and grind into a nut butter consistency.

Add the rest of the ingredients, and process again until smooth and creamy.

Transfer the batter to a plate lined with parchment paper, and smooth with a spatula. Place in the freezer for 30 minutes to an hour, or until firm.

Slice off the edges, then cut into bite-sized squares and serve immediately! These squares will melt quickly at room temperature, so it's best to serve them directly from the freezer.

*For best flavor, use raw macadamia nuts, rather than roasted.

Basic Cashew Cream w/ Variations



  • 1 cup raw cashews or macadamia nuts (120g)
  • 1/3 cup to 3/4 cup water, depending on how thick you want your cream


1. In a bowl, cover the cashews with water and let sit at least 3 hours (no longer than 8).

2. Drain completely, then combine the drained cashews with the water and blend until very smooth (a full minute in a Vita-Mix, or much longer in a food processor, making sure to scrape down the sides occasionally).

3. For a sweet cream, add pure vanilla extract, salt, and sweetener (if using 3/4c water, add 1/8 tsp salt and 1/2 tsp vanilla. Also add 1-2 tbsp maple syrup. or a few pitted dates.) For a savory cream, add a little salt and perhaps some lemon juice, miso, fresh or dried herbs, etc.

This recipe lasts 3-4 days in the fridge, or it can be frozen. Makes up to 1 1/2 cups cashew cream.

Banana Ice Cream + Tasty Flavors



  • 2 bananas, sliced and then frozen


1. Place the frozen banana slices in the bowl of a food processor fitted with the "S" blade. Process until the bananas turn into smooth soft serve. Serve immediately or transfer to a freezer safe container and freeze until ready to serve.

To make vanilla banana ice cream:

  • 1 batch of banana ice cream base - directions above
  • ½ of 1 vanilla bean, scraped and pod reserved for another use or 1 teaspoon pure vanilla extract

For chocolate banana ice cream:

  • 1 batch of banana ice cream base
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons almond or cashew milk
  • ¾ teaspoon pure vanilla extract

For strawberry banana ice cream:

  • 1 batch of banana ice cream base
  • ½ cup roughly chopped, frozen strawberries
  • 2 tablespoons almond or cashew milk


For all 3 flavors

1. Make the banana ice cream base according to the directions. Once the bananas are the consistency of soft serve ice cream add the additional ingredients for whichever flavor you choose and blend until combined.

Coconut Plantain Macaroons



  • 1 yellow plantain

  • 1¼ cup organic, unsweetened coconut chips

  • 1 tbsp. virgin coconut oil

  • ¼ cup organic maple syrup or honey

  • 3 tsp. ceylon cinnamon... 


1 Preheat oven to 375.

In a blender or food processor, combine peeled plantain, coconut oil, cinnamon, and maple syrup. Puree completely.

3 In a large mixing bowl, combine puree plantain mixture and shredded coconut. Use a fork to mash the ingredients together

4 Once combined, scoop out 3-4 tablespoons of the mixture and form a round macaroon. I used a an ice-cream scoop for this step.

Bake for 25-30 minutes, or until macaroons begin to brown around edges

Vegan Black Bean Brownies



  • 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
  • 2 large flax eggs (2.5 T flaxseed meal + 6 T water)
  • 3 T coconut oil, melted (or sub other oil of choice)
  • 3/4 cup cocoa powder (the higher quality the better)
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • heaping 1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
  • 1 1/2 tsp baking powder
  • Optional toppings: crush walnuts, pecans or semisweet chocolate chips


Preheat oven to 350 degrees.

Lightly grease a 12-slot standard size muffin pan (not mini).

Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.

Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.

If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.

Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.

*Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.

Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.

Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.

Store in an airtight container for up to  a few days. Refrigerate to keep longer.

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