Congratulations to Karen Molinaro of Cooper City, Florida, for winning 1st place in the So Delicious Say Yes to Dairy Free Recipe Contest! Karen created her refreshing and creative recipe for Ultimate Coconut Ice Pops with—and for—her daughters! You’ll find the winning recipe below, along with two of our other favorite entries: Almond Joy Cupcakes and Creamy Butternut Squash Soup. Thank you to everyone who submitted!
Ultimate Coconut Ice Pops
Makes 8 ice pops
2 3/4 cups So Delicious Vanilla Coconut Milk, separated
1 cup organic coconut sugar
1 13.5-oz. can light organic coconut milk, such as Thai Kitchen
1 cup unsweetened shredded coconut flakes
1/4 tsp. vanilla extract
3 Tbs. unrefined virgin coconut oil
1. Combine 2 cups So Delicious Coconut Milk and 1 cup coconut sugar in medium saucepan; heat over medium heat, whisking until well combined and stirring occasionally until mixture is reduced by half. Remove pan from heat, and allow mixture to cool to room temperature.
2. Pour cooled mixture into blender. Add organic light coconut milk to blender along with remaining 3/4 cup So Delicious Coconut Milk; pulse to combine. Add shredded coconut, vanilla, and coconut oil, and pulse a few more times.
3. Pour blended mixture evenly into ice pop molds, and freeze at least 3 hours. Unmold and enjoy!
Almond Joy Cupcakes
Makes 10 cupcakes
1 Tbs. ground flaxseed
1 3/4 cups blanched almond flour
1/2 cup coconut flour
1/4 cup cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 cup sugar
1 Tbs. coconut oil, melted
1 tsp. vanilla
1 tsp. almond extract
2 Tbs. agave nectar
9 Tbs. So Delicious Vanilla Coconut Milk
GLAZE AND TOPPINGS
1/4 cup finely chopped almonds
1/4 cup unsweetened shredded coconut
1/4 cup powdered sugar
1/4 tsp. vanilla extract
2–3 Tbs. So Delicious Vanilla Coconut Milk
1. To make Cupcakes: Preheat oven to 350°F, and line 12-cup muffin pan with paper liners. Place flaxseed in small bowl, whisk in 3 Tbs. water, and transfer to refrigerator to set up.
2. Sift almond and coconut flours, cocoa powder, salt, baking soda, baking powder, and sugar together in large bowl. Add coconut oil, vanilla, almond extract, agave nectar, and flax mixture; mix well. Add coconut milk 1 to 2 tablespoons at a time, mixing well after each addition until batter comes together and is well mixed.
3. Use a tablespoon measure to spoon 2 to 3 Tbs. batter into each cupcake liner. Bake 25 minutes, then transfer muffin pan to wire rack to cool completely.
4. To make Glaze and Toppings: Toast chopped almonds in skillet over medium-low heat, stirring frequently. Once almonds are fragrant and lightly browned, add shredded coconut, stirring mixture to prevent burning. Once coconut turns light brown, transfer mixture to bowl to cool.
5. Whisk powdered sugar, vanilla, and 2 Tbs. coconut milk together in small bowl. For thinner Glaze, add more coconut milk 1 tablespoon at a time; for thicker Glaze, add powdered sugar 1 tablespoon at a time. (Thicker Glaze will hold Toppings better.) Frost Cupcakes with Glaze, and sprinkle with almonds and coconut. Put Cupcakes in refrigerator to allow Glaze to firm up. Keep Cupcakes refrigerated in sealed container to maintain freshness.
Creamy Butternut Squash Soup
Makes 8 1-cup servings
1 Tbs. olive oil
2 leeks, green parts removed, white parts sliced in half lengthwise and sliced into 1/4-inch-wide strips
1 stalk celery, tough strings removed, sliced into 1/8-inch-thick pieces
4 cups vegetable broth or water
1 butternut squash, peeled and cut into 1-inch chunks
1 tsp. sea salt
1/8 tsp. red pepper flakes
1 1-inch knob ginger, peeled and minced
1 lemon, zested and juiced, divided
2 6-oz. containers So Delicious Plain Cultured Coconut Milk, divided
3 green onions, chopped, for garnish
Sliced black olives, for garnish
1. Heat oil in large saucepan; add leeks and celery, and sauté until slightly translucent.
Add broth, squash, salt, and red pepper flakes. Bring to a gentle boil, then add ginger and lemon zest.
2. Simmer soup until squash is soft, then remove from heat. Drain off most of cooking liquid into large Pyrex 2-qt. measuring cup or other heat-safe container. Set aside.
3. Transfer squash mixture to blender, and blend to purée.
4. Return blended mixture to saucepan, and stir in 1 container cultured coconut milk. Add just enough reserved cooking liquid to achieve desired soup consistency. Stir in a bit of lemon juice to taste. Gently heat soup (do not bring to a boil), and serve promptly, garnished with green onions, a dollop of yogurt from remaining container, and some olive slices.