Coconut banoffee pie

Coconut banoffee pie

This post was created in partnership with Bob’s Red Mill.


I’m baaack! Already. With the most delicious way to use that salted coconut caramel cream sauce I shared a couple days ago: COCONUT BANOFFEE PIE.

I originally had my stomach set on making this pie with a gluten-free pretzel crust but then I remembered the surplus of Bob’s Red Mill rolled oats I had sitting in the cupboard and figured I should probably find a way to put them to use in something that isn’t oatmeal. And it was then that the oat + pecan crust option was born. It was also then that I started chronically overthinking this pie.

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Salted coconut caramel cream sauce

Salted coconut caramel cream sauce

This post was created in partnership with Bob’s Red Mill.


If you’ve been around these parts for the past half decade, you’re probably well aware that this is the fourth caramel sauce recipe to appear on this site (previously: how to make caramel sauce, easy caramel sauce, and almondmilk caramel sauce). A part of me feels like I should be embarrassed about that because four caramel sauce recipes is borderline excessive but this new one.. this new one is a game changer. Partly because you can basically just set a timer and let it boil away (unattended) on the stovetop but mostly because it doesn’t require the full fat coconut cream to be separated from the water (low maintenance coconut milk caramel sauce, FTW). The other thing I love about this recipe? The flavor. The flavor is BANGIN’ and that’s all thanks to a delectable granulated sweetener called coconut sugar. But considering I’ve been a little bit of a, uhh, coconut sugar scrooge, I suppose I’ve got some explaining to do.

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Nutty brownies with mocha ganache

Nutty brownies with mocha ganache

This post was created in partnership with OXO.


The morning of Thanksgiving I stumbled upon an article on domino titled Eat This Before You Eat Your Thanksgiving Feast. Did you read it? Did the advice the article was dishing out make you as angry as it made me? Listen, I’m all about eating mindfully and making better food choices but a woman (and registered dietician) featured in the article suggested we eat before the big meal so we’re not as tempted to make poor food choices, wear form-fitting clothing so that we’re physically unable to comfortably overeat (she claims “nothing feels worse than when you eat so much you have to unbutton a button or loosen your belt” but she obviously has no idea what she’s talking about because unbuttoning your pants after a big holiday meal is one of the greatest feelings EVER), and carry a clutch so we have one less hand available for reaching, grabbing, etc. Not surprisingly, I read that article with my mouth wide open thinking how sad it is that someone gave this woman a platform to spew her nonsense. Continue Reading

Canned coconut milk + coconut cream 101

C O C O N U T

Guys! It’s here. The coconut milk + coconut cream post I’ve been talking about for the better half of this year. What started out as a quest to find a can of coconut milk that didn’t completely suck turned into a bunch of late-night experiments – one of which resulted in me figuring out how to salvage a bad can of coconut milk (well, only if that can of coconut milk is one of my go-to brands) – and me realizing the canned coconut stuff isn’t talked about nearly as much as it should be, especially considering how finicky it is. So basically I’m here to divulge more information about coconut milk/cream than anyone ever needed or wanted to know. And in the process I’m going to help ensure shitty cans of coconut milk (and cream) are a thing of the past.
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