For the demo, we made Gluten Free Pina Colada Pancakes. The ingredients were a bit expensive, but the blow was softened by buying everything but the coconut sugar at the commissary. I found the price literally doubled out in town for the specialty ingredients. Yikes. I had two of them and couldn't believe how long I stayed full. I didn't have any pineapple crunchies so I subbed dried mango, papaya and pineapple instead.
I had some leftover coconut milk after the class, so I cooked it with some strawberries that we picked from Dempsey's Farm, water and fresh lime juice. I pureed it and let it cool. I noticed it doesn't separate like most smoothies I make after it sits for a while, so I really liked that. Very, very filling. Perfect texture for Olivia to drink as well, without worrying about spilling because it is moving too fast.
Here is the approximate recipe:
Coconut Strawberry Smoothie
8 - 12 cups quartered fresh strawberries
1.5 cans of coconut milk, canned
1.5 cans water
1 lime juiced
1 tbsp brown sugar
- Simmer in Le Creuset or other heavy bottomed pan till berries are cooked. Puree, chill.
I think this might have been really good with some of the roasted saigon cinnamon I have. I'm guessing on the amount of water because I actually added it to cover the strawberries.