Luna enoying Coconut Bliss, Coconutbliss.com
Who doesn't enjoy a good bowl of ice cream? If only you could get rid of those belly aches and guilt over your indulgence. Well, I'm glad to let you know, genius has bestowed us. And it's in the form of coconuts. Here I talk to co-creator of Coconut Bliss ice cream meanwhile kissing my lucky stars that we all get to reap the benefits of his creativity.
Kristen Acesta: So, why coconuts? They're not exactly growing on the trees down in Oregon. Have you always carried a fondness for them?
Larry (of Luna and Larry, creators of Coconut Bliss): Aside from being delicious, coconuts have been a staple food for people throughout the tropical regions and have tremendous nutritional properties. Coconut milk is ideal for ice cream because it is naturally rich and does not need to be "enhanced" with lots of starches and texturizers to make a delicious and creamy frozen dessert, as rice, soy, and hemp milk do. Luna and I have always loved coconuts, and Luna has had a long love affair with Thai and Indian cooking, which often feature coconut milk. Unfortunately, coconut do not grow in Oregon, but they grow abundantly in Thailand, and without the need for fertilizer, pesticides, or herbicides.
LL: We have played around a little with hemp, but it just didn't taste nearly as good as coconut milk.
LL: Coconut milk is made from the meat of mature coconuts. The meat is ground along with water and pressed into the milk.
LL: No, but we have thought about compiling a selection of ways that wev'e heard from people that they like to enjoy Coconut Bliss (e.g., with fresh slices of mango and toased peanuts over sticky rice).
Check out my VEGAN Blackberry Vanilla Malt Milkshake recipe made with Coconut Bliss Vanilla Island.
LL: We wish we could make a raw version, but, as coconut milk is highly perishable and comes from far away, it is just not practical on a large scale.
LL: I probably eat at least one spoonful just about every day. Some days lots more!
LL: Depends on the weather, my mood, and the time of day.
KA: Do you take customer suggestions for flavors?
LL: If they're good ones!
LL: Everywhere.
LL: Absolutely!!!!
KA: Did Coconut Bliss start more as a hobby gone wild, or did you adamitly want to see a non-soy dessert out on the market?
LL: We started it simply to please ourselves and our own ice cream cravings. We wanted an ice cream that we could eat without feeling bad afterwards.
LL: We tend to avoid soy, except for tempeh, tamari and miso. We generally use hemp milk for cereal and smoothies. When we want something meaty, we generally eat mushrooms--usually shitake or portabello, but we now have some local growers producing fresh oyster, maitake, lions mane, and other mushrooms too that are very tasty. We also love Artisana coconut butter.
LL: Playing with our baby.
LL: There have been many wonderful and exquisite moments, but the one that most stands out for me was when Luna and I had the opportunity to visit the beautiful organic coconut farm in Thailand, hang out with the owners and farm workers, and cut down a bunch of coconuts myself. That connection with the source was powerful and magical.
So what are you waiting for? Share the good Pacific Northwest local vibes and get your ice cream on!! You can find Coconut Bliss at all PCC locations, Madison Market downtown Seattle and at select Whole Foods locations.
Want to learn more about Coconut Bliss? Check out their website (where you can coo over pictures of their adorable baby!)
Comments
Best vegan ice cream, ever.
Why wouldn't she use So Delicious Coconut Milk instead of Hemp Milk? Seems weird
I'm a believer in coconut milk/oil/ etc. I have heart disease and the benefits from drinking it or in this articles case, eating it is amazing for your health. I even use it to wash with, I found www.adksoap.com through the website www.coconutmilksoap.com I found this soap amazing for your skin also.
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