Give Yourself a Dairy-Free Treat This Summer with DIY Coconut Milk Ice Cream
Fancy Food Show Trends and Slideshow
Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class
New Year's Day Sweet Potato-Coconut Soup
Homemade Coconut Cream Tart
Key Lime Coconut Cheesecake
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Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. 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I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. 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Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-82940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes recipe testing just doesn’t work out. Sometimes, it’s my fault—culinary errors or forgotten ingredients are common occurrences for even those of us who cook on a daily basis. Other times, the problem lies with equipment. Namely, my freezer. It always seems to work just fine until I need it to be properly cold for a recipe. As soon as I need to churn ice cream, the freezer door mysteriously pops open or the temperature won’t get quite cold enough to freeze anything other than water.\u003c/p>\n\u003cp>This was my weekend. My plan to develop a pair of coconut milk ice creams for those of us who cannot or chose not to eat dairy was seemed destined not to happen. I wanted to demonstrate that it’s possible to churn creamy, smooth, coconuty ice cream with or without eggs with little more effort than turning on the ice cream machine itself. It wasn’t until after the first batch was churned and chilling that the freezer stopped cooperating. So instead of a duo of frozen treats, one vegan and one definitely not, I have just one, egg-filled ice cream to show for myself. But it is darn good.\u003c/p>\n\u003cfigure id=\"attachment_82939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ingredients.jpg\" alt=\"To combat iciness in my coconut milk ice cream, use full-fat coconut milk, liquid sugar (honey), and egg yolks. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-82939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To combat iciness in my coconut milk ice cream, use full-fat coconut milk, liquid sugar (honey), and egg yolks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Many of the coconut milk ice creams on the internet call for little more than coconut milk, sugar, and maybe a little vanilla. I’ve tried making ice cream this way and it unfortunately doesn’t work very well. The coconut milk needs a little more help to keep from forming a solid block of ice in the freezer. While this creamy milk is certainly rich enough to take the place of heavy cream, it doesn’t behave in the same way. However, there are a couple easy tricks to help prevent icy woes. \u003c/p>\n\u003cp>First, substitute some of the granulated sugar with a liquid sweetener, such as honey, agave, or corn syrup. I am partial to the flavor of honey, so that’s my sweetener of choice. These particular sweeteners all contain relatively high amounts of glucose, which helps to interfere with water flowing through the ice cream base. If the water can’t move around, it can’t meet up with more freezing water molecules to form large ice crystals. Large ice crystals are the enemy, so it’s best to avoid them as much as possible. An ice cream flavored entirely with honey would lose any distinctive coconut or vanilla flavor, so I use half honey and half regular granulated cane sugar. \u003c/p>\n\u003cp>The second trick is to use egg yolks. The rich yellow yolks help give the ice cream a silky texture and their extra protein also helps to prevent ice crystals. This style of ice cream is often referred to as French style ice cream or custard ice cream. For flavoring, I like to use vanilla bean, but you could also use a vanilla extract, or go crazy by infusing herbs or spices into the coconut milk. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But before you start anything, be sure to get your ice cream maker ready for use. I use a canister-style ice cream maker, which requires at least 24 hours of freezing time before churning. If you love homemade ice cream, consider storing the canister in the freezer so that it will always be ready to use. You’ll also want to set up an ice bath before beginning to cook the custard. To do so, fill a large bowl with ice and add enough cold water so that the ice just begins to slosh around. Fit a smaller bowl in the ice and set a fine mesh strainer over the smaller bowl.\u003c/p>\n\u003cfigure id=\"attachment_82942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/vanilla-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/vanilla-2.jpg\" alt=\"To get the most out of the vanilla beans, use both the seeds and the pods themselves, adding them both to the coconut milk and honey mixture. Photo: Kate Williams\" width=\"1000\" height=\"617\" class=\"size-full wp-image-82942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To get the most out of the vanilla beans, use both the seeds and the pods themselves, adding them both to the coconut milk and honey mixture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now combine two cans of full-fat coconut milk (you need the fat for texture and flavor), the honey, and kosher salt in a medium saucepan. Slice the vanilla bean in half lengthwise and use a paring knife to scrape out the seeds from inside the pod. Add both the seeds and the empty pods to the saucepan with the coconut milk. The pods will help amp up the vanilla flavor; you’ll remove them before churning.\u003c/p>\n\u003cp>Heat the coconut milk mixture over medium heat until it begins to simmer. Stir frequently with a rubber spatula to dissolve the honey and evenly distribute the vanilla beans. You don’t want to bring the mixture to a full boil, though, because the coconut milk can easily scorch. Once the mixture is hot, lower the heat as low as it will go.\u003c/p>\n\u003cp>While the coconut mixture is heating, whisk the egg yolks with the granulated sugar until the sugar dissolves. You’ll have to whisk pretty aggressively. \u003c/p>\n\u003cfigure id=\"attachment_82941\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tempering-egg-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tempering-egg-yolks.jpg\" alt=\"To temper egg yolks, whisk about 1/2 cup of the hot coconut mixture into the egg yolks and sugar. Whisk constantly to avoid curdling while heating the eggs. Photos: Kate Williams\" width=\"700\" height=\"933\" class=\"size-full wp-image-82941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To temper egg yolks, whisk about 1/2 cup of the hot coconut mixture into the egg yolks and sugar. Whisk constantly to avoid curdling while heating the eggs. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To add the yolk mixture to the coconut mixture without curdling the eggs, you’ll need to first temper the egg yolks. This means that you’ll gradually whisk in some of the hot coconut mixture into the eggs to warm them up. Once the eggs are warm, you should safely be able to whisk them into the rest of the coconut mixture without ending up with bits of scrambled egg in the custard. It’s easiest to do this if you support the bowl containing the egg yolks with a towel wrapped around the bottom in a ring. The towel will keep the bowl from spinning around as you whisk in the hot coconut milk.\u003c/p>\n\u003cfigure id=\"attachment_82935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coating-the-back-of-the-spoon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coating-the-back-of-the-spoon.jpg\" alt=\"You’ll know the custard is ready when it reaches 180 degrees and evenly coats the back of a spoon. Photo: Kate Williams\" width=\"1000\" height=\"723\" class=\"size-full wp-image-82935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll know the custard is ready when it reaches 180 degrees and evenly coats the back of a spoon. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the tempered eggs to the saucepan, whisking constantly. Raise the temperature under the pot to about medium low, and cook the mixture until it thickens. You’ll want to continue to whisk the mixture as it cooks, making sure to get the whisk in all of the corners of the pot. The target temperature for the custard is 180 degrees, but you can also check to see if it is ready by dipping in a spoon. Once the custard has sufficiently thickened, it will smoothly coat the back of the spoon. \u003c/p>\n\u003cp>Immediately remove the custard from the heat and pour it through the fine mesh strainer into the small bowl in the ice bath. Use a spatula to press the custard through the strainer. Any rouge bits of egg will be left behind, as will the vanilla bean pods. \u003c/p>\n\u003cfigure id=\"attachment_82936\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cooling-custard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cooling-custard.jpg\" alt=\"Rapidly cool the strained custard in an ice bath to halt cooking before transferring it to the fridge to chill completely. Photo: Kate Williams\" width=\"1000\" height=\"695\" class=\"size-full wp-image-82936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rapidly cool the strained custard in an ice bath to halt cooking before transferring it to the fridge to chill completely. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now let the custard chill in the ice bath until it has cooled to room temperature. Transfer it to a 4-cup storage container and move it to the refrigerator. You’ll need to let the custard continue to chill for a few hours until it is very cold. The colder the custard is when it goes into the ice cream maker, the faster it will churn, and the less icy its final texture will be. You can also refrigerate the custard overnight if you’d like.\u003c/p>\n\u003cp>Once the custard is chilled, it’s time to churn. Most canister style ice cream makers take 25-30 minutes to churn ice cream; compressor and self-refrigerating models are faster. No matter what type of ice cream maker you use, you’ll know the ice cream is fully churned when it has thickened to the consistency of soft serve ice cream.\u003c/p>\n\u003cfigure id=\"attachment_82937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/covering-with-parchment.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/covering-with-parchment.jpg\" alt=\"Freeze the churned ice cream in a metal container to drop its temperature quickly. Cover the top of the ice cream with parchment paper to seal out any unwanted flavors from the freezer. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-82937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freeze the churned ice cream in a metal container to drop its temperature quickly. Cover the top of the ice cream with parchment paper to seal out any unwanted flavors from the freezer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Transfer the churned ice cream to a metal container. Metal containers work better than glass or plastic because they freeze very quickly and help keep the ice cream as cold as possible. I like to use a metal bread pan. Cover the ice cream with a layer of parchment paper, pressing it down flush with the surface of the ice cream. Wrap the container with plastic wrap and place the whole thing in the freezer. Let the ice cream freeze until solid, another 4 to 6 hours.\u003c/p>\n\u003cp>Finally after all that waiting, it’s ice cream time.\u003c/p>\n\u003cfigure id=\"attachment_82938\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-ice-cream-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-ice-cream-2.jpg\" alt=\"Coconut Milk Ice Cream. Photo: Kate Williams\" width=\"700\" height=\"970\" class=\"size-full wp-image-82938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Milk Ice Cream. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Coconut Milk Ice Cream\u003c/h3>\n\u003cp>\u003cem>Makes about 4 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you are using a frozen canister-style ice cream maker, be sure to freeze the canister at least 24 hours in advance to ensure that it is cold enough to churn the ice cream.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 (13.5 ounce) cans full-fat coconut milk\u003c/li>\n\u003cli>1/4 cup honey\u003c/li>\n\u003cli>1/4 teaspoon kosher salt\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>3 egg yolks\u003c/li>\n\u003cli>1/4 cup organic granulated cane sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Mixing bowls\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003cli>Saucepan\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003cli>Rubber spatula\u003c/li>\n\u003cli>Instant-read thermometer (optional)\u003c/li>\n\u003cli>Ice cream maker\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare an ice bath by filling a large bowl with ice. Add cold water to cover the ice. Nestle a smaller bowl inside the ice water and place a fine mesh strainer over the smaller bowl.\u003c/li>\n\u003cli>Combine coconut milk, honey, and salt in a heavy-bottomed medium saucepan. Split the vanilla bean in half using a pairing knife and scrape seeds into the saucepan. Place both halves of the vanilla bean into the saucepan. Bring the mixture to a simmer over medium heat and cook, stirring frequently, until the honey has dissolved.\u003c/li>\n\u003cli>Meanwhile, whisk egg yolks and sugar together in a medium bowl. Once the coconut milk mixture has come to a simmer, ladle about 1/2 of the hot milk into the yolk mixture while whisking constantly. Continue to whisk until the egg mixture is uniform.\u003c/li>\n\u003cli>Reduce the heat under the coconut milk mixture to medium-low. Whisk the hot egg yolks into the remaining coconut milk mixture on the stove and return the mixture to a simmer. Continue to cook until the mixture reaches 180 degrees and is thick enough to coat the back of a spoon, 2 to 3 minutes. Immediately pour the custard through the prepared fine mesh strainer into the bowl set in the ice bath. Press custard through the strainer using a spatula.\u003c/li>\n\u003cli>Let the custard cool to room temperature in the ice bath before transferring it to a storage container. Refrigerate until the custard is chilled, at least 4 to 6 hours.\u003c/li>\n\u003cli>Once the custard is chilled, freeze the mixture in an ice cream maker following the manufacturer’s directions. Transfer the churned ice cream to a metal pan, cover with parchment paper and plastic wrap, and freeze until solid, 4 to 6 hours. Serve.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Homemade coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Kate Williams will show you how. ","status":"publish","parent":0,"modified":1449086999,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1890},"headData":{"title":"Give Yourself a Dairy-Free Treat This Summer with DIY Coconut Milk Ice Cream | KQED","description":"Homemade coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Kate Williams will show you how. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Give Yourself a Dairy-Free Treat This Summer with DIY Coconut Milk Ice Cream","datePublished":"2014-06-09T20:04:24.000Z","dateModified":"2015-12-02T20:09:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82933 http://blogs.kqed.org/bayareabites/?p=82933","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/09/give-yourself-a-dairy-free-treat-this-summer-with-diy-coconut-milk-ice-cream/","disqusTitle":"Give Yourself a Dairy-Free Treat This Summer with DIY Coconut Milk Ice Cream","path":"/bayareabites/82933/give-yourself-a-dairy-free-treat-this-summer-with-diy-coconut-milk-ice-cream","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/scooping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/scooping.jpg\" alt=\"Coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-82940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes recipe testing just doesn’t work out. Sometimes, it’s my fault—culinary errors or forgotten ingredients are common occurrences for even those of us who cook on a daily basis. Other times, the problem lies with equipment. Namely, my freezer. It always seems to work just fine until I need it to be properly cold for a recipe. As soon as I need to churn ice cream, the freezer door mysteriously pops open or the temperature won’t get quite cold enough to freeze anything other than water.\u003c/p>\n\u003cp>This was my weekend. My plan to develop a pair of coconut milk ice creams for those of us who cannot or chose not to eat dairy was seemed destined not to happen. I wanted to demonstrate that it’s possible to churn creamy, smooth, coconuty ice cream with or without eggs with little more effort than turning on the ice cream machine itself. It wasn’t until after the first batch was churned and chilling that the freezer stopped cooperating. So instead of a duo of frozen treats, one vegan and one definitely not, I have just one, egg-filled ice cream to show for myself. But it is darn good.\u003c/p>\n\u003cfigure id=\"attachment_82939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ingredients.jpg\" alt=\"To combat iciness in my coconut milk ice cream, use full-fat coconut milk, liquid sugar (honey), and egg yolks. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-82939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To combat iciness in my coconut milk ice cream, use full-fat coconut milk, liquid sugar (honey), and egg yolks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Many of the coconut milk ice creams on the internet call for little more than coconut milk, sugar, and maybe a little vanilla. I’ve tried making ice cream this way and it unfortunately doesn’t work very well. The coconut milk needs a little more help to keep from forming a solid block of ice in the freezer. While this creamy milk is certainly rich enough to take the place of heavy cream, it doesn’t behave in the same way. However, there are a couple easy tricks to help prevent icy woes. \u003c/p>\n\u003cp>First, substitute some of the granulated sugar with a liquid sweetener, such as honey, agave, or corn syrup. I am partial to the flavor of honey, so that’s my sweetener of choice. These particular sweeteners all contain relatively high amounts of glucose, which helps to interfere with water flowing through the ice cream base. If the water can’t move around, it can’t meet up with more freezing water molecules to form large ice crystals. Large ice crystals are the enemy, so it’s best to avoid them as much as possible. An ice cream flavored entirely with honey would lose any distinctive coconut or vanilla flavor, so I use half honey and half regular granulated cane sugar. \u003c/p>\n\u003cp>The second trick is to use egg yolks. The rich yellow yolks help give the ice cream a silky texture and their extra protein also helps to prevent ice crystals. This style of ice cream is often referred to as French style ice cream or custard ice cream. For flavoring, I like to use vanilla bean, but you could also use a vanilla extract, or go crazy by infusing herbs or spices into the coconut milk. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But before you start anything, be sure to get your ice cream maker ready for use. I use a canister-style ice cream maker, which requires at least 24 hours of freezing time before churning. If you love homemade ice cream, consider storing the canister in the freezer so that it will always be ready to use. You’ll also want to set up an ice bath before beginning to cook the custard. To do so, fill a large bowl with ice and add enough cold water so that the ice just begins to slosh around. Fit a smaller bowl in the ice and set a fine mesh strainer over the smaller bowl.\u003c/p>\n\u003cfigure id=\"attachment_82942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/vanilla-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/vanilla-2.jpg\" alt=\"To get the most out of the vanilla beans, use both the seeds and the pods themselves, adding them both to the coconut milk and honey mixture. Photo: Kate Williams\" width=\"1000\" height=\"617\" class=\"size-full wp-image-82942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To get the most out of the vanilla beans, use both the seeds and the pods themselves, adding them both to the coconut milk and honey mixture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now combine two cans of full-fat coconut milk (you need the fat for texture and flavor), the honey, and kosher salt in a medium saucepan. Slice the vanilla bean in half lengthwise and use a paring knife to scrape out the seeds from inside the pod. Add both the seeds and the empty pods to the saucepan with the coconut milk. The pods will help amp up the vanilla flavor; you’ll remove them before churning.\u003c/p>\n\u003cp>Heat the coconut milk mixture over medium heat until it begins to simmer. Stir frequently with a rubber spatula to dissolve the honey and evenly distribute the vanilla beans. You don’t want to bring the mixture to a full boil, though, because the coconut milk can easily scorch. Once the mixture is hot, lower the heat as low as it will go.\u003c/p>\n\u003cp>While the coconut mixture is heating, whisk the egg yolks with the granulated sugar until the sugar dissolves. You’ll have to whisk pretty aggressively. \u003c/p>\n\u003cfigure id=\"attachment_82941\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tempering-egg-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tempering-egg-yolks.jpg\" alt=\"To temper egg yolks, whisk about 1/2 cup of the hot coconut mixture into the egg yolks and sugar. Whisk constantly to avoid curdling while heating the eggs. Photos: Kate Williams\" width=\"700\" height=\"933\" class=\"size-full wp-image-82941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To temper egg yolks, whisk about 1/2 cup of the hot coconut mixture into the egg yolks and sugar. Whisk constantly to avoid curdling while heating the eggs. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To add the yolk mixture to the coconut mixture without curdling the eggs, you’ll need to first temper the egg yolks. This means that you’ll gradually whisk in some of the hot coconut mixture into the eggs to warm them up. Once the eggs are warm, you should safely be able to whisk them into the rest of the coconut mixture without ending up with bits of scrambled egg in the custard. It’s easiest to do this if you support the bowl containing the egg yolks with a towel wrapped around the bottom in a ring. The towel will keep the bowl from spinning around as you whisk in the hot coconut milk.\u003c/p>\n\u003cfigure id=\"attachment_82935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coating-the-back-of-the-spoon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coating-the-back-of-the-spoon.jpg\" alt=\"You’ll know the custard is ready when it reaches 180 degrees and evenly coats the back of a spoon. Photo: Kate Williams\" width=\"1000\" height=\"723\" class=\"size-full wp-image-82935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll know the custard is ready when it reaches 180 degrees and evenly coats the back of a spoon. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the tempered eggs to the saucepan, whisking constantly. Raise the temperature under the pot to about medium low, and cook the mixture until it thickens. You’ll want to continue to whisk the mixture as it cooks, making sure to get the whisk in all of the corners of the pot. The target temperature for the custard is 180 degrees, but you can also check to see if it is ready by dipping in a spoon. Once the custard has sufficiently thickened, it will smoothly coat the back of the spoon. \u003c/p>\n\u003cp>Immediately remove the custard from the heat and pour it through the fine mesh strainer into the small bowl in the ice bath. Use a spatula to press the custard through the strainer. Any rouge bits of egg will be left behind, as will the vanilla bean pods. \u003c/p>\n\u003cfigure id=\"attachment_82936\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cooling-custard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cooling-custard.jpg\" alt=\"Rapidly cool the strained custard in an ice bath to halt cooking before transferring it to the fridge to chill completely. Photo: Kate Williams\" width=\"1000\" height=\"695\" class=\"size-full wp-image-82936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rapidly cool the strained custard in an ice bath to halt cooking before transferring it to the fridge to chill completely. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now let the custard chill in the ice bath until it has cooled to room temperature. Transfer it to a 4-cup storage container and move it to the refrigerator. You’ll need to let the custard continue to chill for a few hours until it is very cold. The colder the custard is when it goes into the ice cream maker, the faster it will churn, and the less icy its final texture will be. You can also refrigerate the custard overnight if you’d like.\u003c/p>\n\u003cp>Once the custard is chilled, it’s time to churn. Most canister style ice cream makers take 25-30 minutes to churn ice cream; compressor and self-refrigerating models are faster. No matter what type of ice cream maker you use, you’ll know the ice cream is fully churned when it has thickened to the consistency of soft serve ice cream.\u003c/p>\n\u003cfigure id=\"attachment_82937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/covering-with-parchment.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/covering-with-parchment.jpg\" alt=\"Freeze the churned ice cream in a metal container to drop its temperature quickly. Cover the top of the ice cream with parchment paper to seal out any unwanted flavors from the freezer. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-82937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freeze the churned ice cream in a metal container to drop its temperature quickly. Cover the top of the ice cream with parchment paper to seal out any unwanted flavors from the freezer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Transfer the churned ice cream to a metal container. Metal containers work better than glass or plastic because they freeze very quickly and help keep the ice cream as cold as possible. I like to use a metal bread pan. Cover the ice cream with a layer of parchment paper, pressing it down flush with the surface of the ice cream. Wrap the container with plastic wrap and place the whole thing in the freezer. Let the ice cream freeze until solid, another 4 to 6 hours.\u003c/p>\n\u003cp>Finally after all that waiting, it’s ice cream time.\u003c/p>\n\u003cfigure id=\"attachment_82938\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-ice-cream-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-ice-cream-2.jpg\" alt=\"Coconut Milk Ice Cream. Photo: Kate Williams\" width=\"700\" height=\"970\" class=\"size-full wp-image-82938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Milk Ice Cream. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Coconut Milk Ice Cream\u003c/h3>\n\u003cp>\u003cem>Makes about 4 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you are using a frozen canister-style ice cream maker, be sure to freeze the canister at least 24 hours in advance to ensure that it is cold enough to churn the ice cream.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 (13.5 ounce) cans full-fat coconut milk\u003c/li>\n\u003cli>1/4 cup honey\u003c/li>\n\u003cli>1/4 teaspoon kosher salt\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>3 egg yolks\u003c/li>\n\u003cli>1/4 cup organic granulated cane sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Mixing bowls\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003cli>Saucepan\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003cli>Rubber spatula\u003c/li>\n\u003cli>Instant-read thermometer (optional)\u003c/li>\n\u003cli>Ice cream maker\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare an ice bath by filling a large bowl with ice. Add cold water to cover the ice. Nestle a smaller bowl inside the ice water and place a fine mesh strainer over the smaller bowl.\u003c/li>\n\u003cli>Combine coconut milk, honey, and salt in a heavy-bottomed medium saucepan. Split the vanilla bean in half using a pairing knife and scrape seeds into the saucepan. Place both halves of the vanilla bean into the saucepan. Bring the mixture to a simmer over medium heat and cook, stirring frequently, until the honey has dissolved.\u003c/li>\n\u003cli>Meanwhile, whisk egg yolks and sugar together in a medium bowl. Once the coconut milk mixture has come to a simmer, ladle about 1/2 of the hot milk into the yolk mixture while whisking constantly. Continue to whisk until the egg mixture is uniform.\u003c/li>\n\u003cli>Reduce the heat under the coconut milk mixture to medium-low. Whisk the hot egg yolks into the remaining coconut milk mixture on the stove and return the mixture to a simmer. Continue to cook until the mixture reaches 180 degrees and is thick enough to coat the back of a spoon, 2 to 3 minutes. Immediately pour the custard through the prepared fine mesh strainer into the bowl set in the ice bath. Press custard through the strainer using a spatula.\u003c/li>\n\u003cli>Let the custard cool to room temperature in the ice bath before transferring it to a storage container. Refrigerate until the custard is chilled, at least 4 to 6 hours.\u003c/li>\n\u003cli>Once the custard is chilled, freeze the mixture in an ice cream maker following the manufacturer’s directions. Transfer the churned ice cream to a metal pan, cover with parchment paper and plastic wrap, and freeze until solid, 4 to 6 hours. Serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82933/give-yourself-a-dairy-free-treat-this-summer-with-diy-coconut-milk-ice-cream","authors":["5485"],"categories":["bayareabites_1653","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_2700","bayareabites_13441","bayareabites_2397","bayareabites_312"],"featImg":"bayareabites_82944","label":"bayareabites"},"bayareabites_54928":{"type":"posts","id":"bayareabites_54928","meta":{"index":"posts_1591205157","site":"bayareabites","id":"54928","score":null,"sort":[1358879791000]},"guestAuthors":[],"slug":"fancy-food-show-trends-and-slideshow","title":"Fancy Food Show Trends and Slideshow","publishDate":1358879791,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\" title=\"Chris Cosentino doing a demo at Fermin's booth\" alt=\"Chris Cosentino doing a demo at Fermin's booth\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54931\">\u003c/a>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a> hit Moscone on Sunday for its annual massive three-day schmooze fest of specialty and gourmet goods. With 80,000 products shown from 35+ countries and regions, it is the largest marketplace devoted exclusively to specialty foods and beverages on the West Coast. \u003c/p>\n\u003cp>Strategically avoiding the crowds that formed around every booth with a TV tuned in to the Niners game, we were able to taste an impressive amount of samples from this year’s exhibitors. Here are some trends we picked up on:\u003c/p>\n\u003cp>\u003cstrong>1. Superfood Mania \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Raw Superfruit Mix from Extreme Health USA\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54950\">\u003c/a>\u003c/p>\n\u003cp>We saw proclaimed superfoods like goji, quinoa, and chia seeds in everything from snack mixes to breakfast cereals, pastas, and energy drinks. Despite some unfortunate branding for a few of these products (I’m looking at you, \u003ca href=\"http://holycrap.com/\">Holy Crap Breakfast Cereal\u003c/a>), most of it tasted surprisingly good. In particular, we were fans of the \u003cstrong>Raw Superfruit Mix\u003c/strong> from \u003ca href=\"http://www.extremehealthusa.com/\">Extreme Health USA\u003c/a>. It was a hefty, chewy mix of organic goji berries, mulberries, golden berries, and blueberries. The golden berries were a first for me. Also called Incan Berry, they have a sweet, tart, grapefruit-like flavor that play well with their other super friends in the mix. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>2. Coconut Everything\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Dang Coconut Chips\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54952\">\u003c/a> \u003c/p>\n\u003cp>It was virtually impossible to go a few steps without running into a coconut something or other. There were coconut oils, coconut beverages, coconut ice cream, coconut chips, even coconut cheese. The most addictive iteration of these coconutty goods was \u003ca href=\"http://www.dangfoods.com/\">Dang Coconut Chips\u003c/a>. Before the branding police raises an eyebrow, let it be known that Dang is named after the company founder’s mother. The chips are made from ripe coconut meat, toasted with a touch of sugar and salt until the intense, golden coconut flavor is baked in. Mixed with granola, sprinkled over yogurt, a salad, or eaten by the handful, it would be easy to demolish an entire bag of these coconut chips. \u003c/p>\n\u003cp>\u003cstrong>3. The Anti-Potato Chip\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\" alt=\"Brad's Raw Leafy Kale\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54951\">\u003c/a> \u003c/p>\n\u003cp>The whole healthy snacks thing was really prominent this year. Between all the kale chips, and lentil chips, and fruit chips, and seaweed snacks I saw, I was beginning to wonder what a girl had to do to get an old-fashioned potato chip around here. Before I had time to mourn the spud for long, the “Kale is Kool” Kids had me surrounded. I was powerless against their enthusiasm and vitamin-charged perkiness. \u003ca href=\"http://www.bradsrawchips.com/products/vampire-killer\">Brad’s Raw Leafy Kale\u003c/a> in the \u003cstrong>Vampire Killer\u003c/strong> flavor (a savory, garlicky delight) had me chanting “Kale is Kool” for a good minute or two. \u003c/p>\n\u003cp>\u003cstrong>4. Gluten-Free Goods\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\" alt=\"Béquet Caramel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54953\">\u003c/a> \u003c/p>\n\u003cp>Gluten-free friends were not short-changed at the Fancy Food Show. Pretzels and shortbread cookies from \u003ca href=\"http://gratifyfoods.com/\">Gratify Foods\u003c/a> could have fooled me. \u003ca href=\"http://bixbyco.com/\">Bixby & Co\u003c/a>’s \u003cstrong>To The Nines\u003c/strong> white chocolate bar was fragrant with cardamom and had crunch factor from pistachios, almonds, and puffed rice. And if it is decadence you’re looking for, turn to \u003ca href=\"http://www.bequetconfections.com/\">Béquet Caramel\u003c/a>. Hand crafted in small batches in Montana, these soft buttery caramels are sinfully rich and utterly delicious. All their flavors were fantastic (I did my due diligence and tried about six of them…see how committed I am to you), but the sleeper hit was the \u003cstrong>Cinnamon Swirl\u003c/strong>. The cinnamon flavor was deep, with an almost baked-in flavor to it, perfectly complementing the buttery vanilla caramel. For gluten-free folks, if you’ve ever craved a hot cinnamon roll, this may just do the trick. \u003cstrong>Béquet’s Cinnamon Swirl Caramel\u003c/strong> has captured the essence of warm cinnamon roll indulgence. \u003c/p>\n\u003cp>\u003cstrong>5. Untraditional Sodas\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\" alt=\"The Fizzary Craft and Vintage Sodas\" width=\"1000\" height=\"916\" class=\"alignnone size-full wp-image-54954\">\u003c/a>\u003c/p>\n\u003cp>Fizzy drinks had a comeback this year with a large selection of interestingly flavored carbonated beverages. \u003ca href=\"http://www.winecountrysoda.com/home.html\">Vignette\u003c/a> cornered the wine soda market, with flavors deriving from varietal wine grapes. \u003ca href=\"http://www.qdrinks.com/\">Q Drinks\u003c/a> has expanded from their hallmark tonic to ginger ale and kola. And \u003ca href=\"http://www.joialife.com/\">Joia\u003c/a> uses creative combinations of fruit, herbs, and spices (think Grapefruit Chamomile & Cardamom) to bring life to their lightly carbonated drinks. If you’re a soda aficionado in SF, check out \u003ca href=\"http://thefizzary.com/\">The Fizzary\u003c/a>, experts in acquiring and distributing craft and vintage sodas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86-150x150.jpg\" alt=\"Iberico ham from Fermin\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54932\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89-150x150.jpg\" alt=\"Petite Sweets\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54933\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128-150x150.jpg\" alt=\"Hudson Valley Foie Gras\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54966\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95-150x150.jpg\" alt=\"Black Truffles \" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54934\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69-150x150.jpg\" alt=\"Why yes, that is a goat cheese sculpture (Redwood Hill Farm)\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54968\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54-150x150.jpg\" alt=\"PSY now hawking instant ramen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54930\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125-150x150.jpg\" alt=\"Fra'Mani Salumi\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54940\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121-150x150.jpg\" alt=\"Afghan Saffron\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54939\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-114.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-114-150x150.jpg\" alt=\"Plaza de Caviar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54938\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-113-150x150.jpg\" alt=\"Pecorino Filiano DOP\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54937\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-52-150x150.jpg\" alt=\"USA Water Polo Women's Team, Olympic gold medalists fueled by American pistachios\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54929\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-105-150x150.jpg\" alt=\"Woodland Foods Spice Display\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54936\">\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Highlights, trends and fun photos from the 2013 Fancy Food Show. Superfood Mania, Coconut Everything, The Anti-Potato Chip, Gluten-Free Goods, Untraditional Sodas, Foie Gras, Black Truffles!","status":"publish","parent":0,"modified":1359510586,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":694},"headData":{"title":"Fancy Food Show Trends and Slideshow | KQED","description":"Highlights, trends and fun photos from the 2013 Fancy Food Show. Superfood Mania, Coconut Everything, The Anti-Potato Chip, Gluten-Free Goods, Untraditional Sodas, Foie Gras, Black Truffles!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fancy Food Show Trends and Slideshow","datePublished":"2013-01-22T18:36:31.000Z","dateModified":"2013-01-30T01:49:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"54928 http://blogs.kqed.org/bayareabites/?p=54928","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/22/fancy-food-show-trends-and-slideshow/","disqusTitle":"Fancy Food Show Trends and Slideshow","path":"/bayareabites/54928/fancy-food-show-trends-and-slideshow","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\" title=\"Chris Cosentino doing a demo at Fermin's booth\" alt=\"Chris Cosentino doing a demo at Fermin's booth\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54931\">\u003c/a>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a> hit Moscone on Sunday for its annual massive three-day schmooze fest of specialty and gourmet goods. With 80,000 products shown from 35+ countries and regions, it is the largest marketplace devoted exclusively to specialty foods and beverages on the West Coast. \u003c/p>\n\u003cp>Strategically avoiding the crowds that formed around every booth with a TV tuned in to the Niners game, we were able to taste an impressive amount of samples from this year’s exhibitors. Here are some trends we picked up on:\u003c/p>\n\u003cp>\u003cstrong>1. Superfood Mania \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Raw Superfruit Mix from Extreme Health USA\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54950\">\u003c/a>\u003c/p>\n\u003cp>We saw proclaimed superfoods like goji, quinoa, and chia seeds in everything from snack mixes to breakfast cereals, pastas, and energy drinks. Despite some unfortunate branding for a few of these products (I’m looking at you, \u003ca href=\"http://holycrap.com/\">Holy Crap Breakfast Cereal\u003c/a>), most of it tasted surprisingly good. In particular, we were fans of the \u003cstrong>Raw Superfruit Mix\u003c/strong> from \u003ca href=\"http://www.extremehealthusa.com/\">Extreme Health USA\u003c/a>. It was a hefty, chewy mix of organic goji berries, mulberries, golden berries, and blueberries. The golden berries were a first for me. Also called Incan Berry, they have a sweet, tart, grapefruit-like flavor that play well with their other super friends in the mix. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2. Coconut Everything\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Dang Coconut Chips\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54952\">\u003c/a> \u003c/p>\n\u003cp>It was virtually impossible to go a few steps without running into a coconut something or other. There were coconut oils, coconut beverages, coconut ice cream, coconut chips, even coconut cheese. The most addictive iteration of these coconutty goods was \u003ca href=\"http://www.dangfoods.com/\">Dang Coconut Chips\u003c/a>. Before the branding police raises an eyebrow, let it be known that Dang is named after the company founder’s mother. The chips are made from ripe coconut meat, toasted with a touch of sugar and salt until the intense, golden coconut flavor is baked in. Mixed with granola, sprinkled over yogurt, a salad, or eaten by the handful, it would be easy to demolish an entire bag of these coconut chips. \u003c/p>\n\u003cp>\u003cstrong>3. The Anti-Potato Chip\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\" alt=\"Brad's Raw Leafy Kale\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54951\">\u003c/a> \u003c/p>\n\u003cp>The whole healthy snacks thing was really prominent this year. Between all the kale chips, and lentil chips, and fruit chips, and seaweed snacks I saw, I was beginning to wonder what a girl had to do to get an old-fashioned potato chip around here. Before I had time to mourn the spud for long, the “Kale is Kool” Kids had me surrounded. I was powerless against their enthusiasm and vitamin-charged perkiness. \u003ca href=\"http://www.bradsrawchips.com/products/vampire-killer\">Brad’s Raw Leafy Kale\u003c/a> in the \u003cstrong>Vampire Killer\u003c/strong> flavor (a savory, garlicky delight) had me chanting “Kale is Kool” for a good minute or two. \u003c/p>\n\u003cp>\u003cstrong>4. Gluten-Free Goods\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\" alt=\"Béquet Caramel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54953\">\u003c/a> \u003c/p>\n\u003cp>Gluten-free friends were not short-changed at the Fancy Food Show. Pretzels and shortbread cookies from \u003ca href=\"http://gratifyfoods.com/\">Gratify Foods\u003c/a> could have fooled me. \u003ca href=\"http://bixbyco.com/\">Bixby & Co\u003c/a>’s \u003cstrong>To The Nines\u003c/strong> white chocolate bar was fragrant with cardamom and had crunch factor from pistachios, almonds, and puffed rice. And if it is decadence you’re looking for, turn to \u003ca href=\"http://www.bequetconfections.com/\">Béquet Caramel\u003c/a>. Hand crafted in small batches in Montana, these soft buttery caramels are sinfully rich and utterly delicious. All their flavors were fantastic (I did my due diligence and tried about six of them…see how committed I am to you), but the sleeper hit was the \u003cstrong>Cinnamon Swirl\u003c/strong>. The cinnamon flavor was deep, with an almost baked-in flavor to it, perfectly complementing the buttery vanilla caramel. For gluten-free folks, if you’ve ever craved a hot cinnamon roll, this may just do the trick. \u003cstrong>Béquet’s Cinnamon Swirl Caramel\u003c/strong> has captured the essence of warm cinnamon roll indulgence. \u003c/p>\n\u003cp>\u003cstrong>5. Untraditional Sodas\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\" alt=\"The Fizzary Craft and Vintage Sodas\" width=\"1000\" height=\"916\" class=\"alignnone size-full wp-image-54954\">\u003c/a>\u003c/p>\n\u003cp>Fizzy drinks had a comeback this year with a large selection of interestingly flavored carbonated beverages. \u003ca href=\"http://www.winecountrysoda.com/home.html\">Vignette\u003c/a> cornered the wine soda market, with flavors deriving from varietal wine grapes. \u003ca href=\"http://www.qdrinks.com/\">Q Drinks\u003c/a> has expanded from their hallmark tonic to ginger ale and kola. And \u003ca href=\"http://www.joialife.com/\">Joia\u003c/a> uses creative combinations of fruit, herbs, and spices (think Grapefruit Chamomile & Cardamom) to bring life to their lightly carbonated drinks. If you’re a soda aficionado in SF, check out \u003ca href=\"http://thefizzary.com/\">The Fizzary\u003c/a>, experts in acquiring and distributing craft and vintage sodas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86-150x150.jpg\" alt=\"Iberico ham from Fermin\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54932\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89-150x150.jpg\" alt=\"Petite Sweets\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54933\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128-150x150.jpg\" alt=\"Hudson Valley Foie Gras\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54966\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95-150x150.jpg\" alt=\"Black Truffles \" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54934\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69-150x150.jpg\" alt=\"Why yes, that is a goat cheese sculpture (Redwood Hill Farm)\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54968\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54-150x150.jpg\" alt=\"PSY now hawking instant ramen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54930\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125-150x150.jpg\" alt=\"Fra'Mani Salumi\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54940\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121-150x150.jpg\" alt=\"Afghan Saffron\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54939\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-114.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-114-150x150.jpg\" alt=\"Plaza de Caviar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54938\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-113-150x150.jpg\" alt=\"Pecorino Filiano DOP\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54937\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-52-150x150.jpg\" alt=\"USA Water Polo Women's Team, Olympic gold medalists fueled by American pistachios\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54929\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-105-150x150.jpg\" alt=\"Woodland Foods Spice Display\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54936\">\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/54928/fancy-food-show-trends-and-slideshow","authors":["5037"],"categories":["bayareabites_109","bayareabites_50","bayareabites_4084","bayareabites_1875","bayareabites_1927","bayareabites_10851"],"tags":["bayareabites_11071","bayareabites_2700","bayareabites_53","bayareabites_1786","bayareabites_138","bayareabites_9565","bayareabites_14781","bayareabites_11069"],"featImg":"bayareabites_54976","label":"bayareabites"},"bayareabites_48819":{"type":"posts","id":"bayareabites_48819","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48819","score":null,"sort":[1348239551000]},"guestAuthors":[],"slug":"aileen-suzara-cracks-open-filipino-cuisine-in-coconut-cooking-class","title":"Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class","publishDate":1348239551,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\">\u003cimg class=\"alignnone size-full wp-image-48820\" title=\"Aileen Suzara\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\" alt=\"Aileen Suzara\" width=\"400\" height=\"513\">\u003c/a>\u003c/p>\n\u003cp>Coconut is the new pomegranate. Touted for \u003ca href=\"http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html\">its health benefits\u003c/a>, it’s popping up everywhere. Electrolyte-rich coconut water has replaced Gatorade as the new sports drink and claims abound that coconut oil boosts the immune system, thyroid and heart. But the reason I took the Cooking with Coconut class at \u003ca href=\"http://www.oacc.cc/\">Oakland’s Asian Cultural Cente\u003c/a>r (OACC) was less about health and more about taste. I’m cuckoo for coconuts (the unsweetened natural stuff). I also wanted to broaden my knowledge of Filipino cuisine, beyond adobo and lumpia.\u003c/p>\n\u003cp>I know it’s risky to spread the word on the insider \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">cooking classes at OACC\u003c/a>, because they may all sell out before I get a ticket, but this is an amazing hidden pearl for DIY ethnic food fans: intimate hands-on workshops, most priced under $50 for a three-hour class that includes lunch. (A few months ago, I savored \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/22/thy-tran%E2%80%99s-asian-themed-classes-empower-cooks-on-both-sides-of-bay/\">Thy Tran’s Steamed Asian Sweets class\u003c/a> at OACC.)\u003c/p>\n\u003cp>When I arrived in OACC’s kitchen on a recent Sunday and surveyed the ingredients for Cooking with Coconut arranged on tables around the room, I was puzzled by the absence of the familiar brown hairy globes. Turned out we were using young or immature coconuts, which take the form of squat white cylinders with pointed tops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48821\" title=\"young coconuts Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\" alt=\"young coconuts Collage\" width=\"560\" height=\"434\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Aileen Suzara, a 2nd generation Filipina American, guided eight of us through three coconut-centric recipes from her culture:\u003c/p>\n\u003cp>\u003cem>Binakol\u003c/em>: a chicken soup, featuring fresh coconut water, shallot, garlic, ginger, mushrooms and young coconut slices.\u003c/p>\n\u003cp>\u003cem>Laing\u003c/em>: a green vegetable dish traditionally made with taro leaves, coconut milk and chilis. Suzara opted for fresh kale leaves instead of taro and upped the ante with coconut cream, plus plenty of garlic and ginger.\u003c/p>\n\u003cp>And for dessert, \u003cem>Palitaw\u003c/em>: simple rice flour dumplings rolled in sesame seeds and chopped coconut.\u003c/p>\n\u003cp>To round out the meal, she shared some precious heirloom black rice a friend had brought back from the Philippines.\u003c/p>\n\u003cp>Against a background of resounding drumbeats from OACC’s Lion Dance class next door, Suzara demonstrated the ease of cracking open the stocky, young coconuts. A few decisive whacks of a cleaver, and coconut water came gushing forth. Then she showed how easy it is to scoop out the soft, slimy white flesh with just a spoon. While some of us scraped out coconut meat, others chopped ginger, as directed by Suzara, “in pieces big enough to slap you in the face with a burst of ginger.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\">\u003cimg class=\"alignnone size-full wp-image-48830\" title=\"busy hands\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\" alt=\"busy hands\" width=\"560\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>As soon as Suzara spooned a dollop of coconut oil into the hot wok, followed by the chopped shallots, ginger and garlic, a symphony of aromas filled the room. Chicken thighs browned and then slowly simmered in the coconut water collected from the half-dozen young coconuts. Black peppercorns, and lemongrass were added to the soup and finally oyster mushrooms and the white coconut meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48822\" title=\"adding coconut Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\" alt=\"adding coconut Collage\" width=\"560\" height=\"353\">\u003c/a>\u003cbr>\n\u003cem>Adding coconut cream to the laing and young coconut meat to the binakol\u003c/em>\u003c/p>\n\u003cp>Suzara, who encouraged us to cook with our senses instead of relying exclusively on recipes, modeled how to cheerfully roll with the punches of a few kitchen mishaps. These “teaching moments” -- as she referred to the pop-up surprises -- included: a little cut here, a minor burnt wooden board there and a rice flour mixture that was too liquid, so she changed desserts mid-course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\">\u003cimg class=\"alignnone size-full wp-image-48831\" title=\"serving time\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\" alt=\"serving time\" width=\"560\" height=\"450\">\u003c/a>\u003cbr>\n\u003cem>Our lunch of binakol, laing and palitaw\u003c/em>\u003c/p>\n\u003cp>While we enjoyed our collectively created lunch, Suzara shared a little about herself. After studying environmental science, she worked with non-profits on environmental re-education, catered Filipino cooking and completed a program at UC Santa Cruz in \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">ecological horticulture\u003c/a>.\u003c/p>\n\u003cp>She is active in social justice and agricultural education and wants to help her community make wise food choices. She cites the impact that 400 years of Spanish and US colonization has had on the traditional Filipino diet, resulting in, for example, a switch to refined flour and convenience foods and fried dishes which were traditionally enjoyed for just for special celebrations (like lumpia) that have become defining dishes of the cuisine.\u003c/p>\n\u003cp>(This reminded me of a similar struggle in African American food culture portrayed in the film, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/25/film-soul-food-junkies-examines-african-american-cuisine-and-culture/\">Soul Food Junkies\u003c/a>.)\u003c/p>\n\u003cp>As we cleaned up the kitchen, I interviewed Suzara about how she learned to cook Filipino food, her involvement in agricultural education and her future plans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48826\" title=\"aileen Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\" alt=\"aileen Collage\" width=\"560\" height=\"348\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you pick coconut as the focus of this class?\u003c/strong>\u003c/p>\n\u003cp>Coconut is close to my heart. My father is from Bicol, a region of the Philippines famous for its coconut dishes, so cooking with coconut is in my blood. In the Philippines, coconut is called the “Tree of Life” because you can use every part of it. Its trunk and leaves provide building materials and home décor, its oil is used in beauty products and is very healthy for cooking, coconut sugar is better for diabetics and coconut milk is used all over South East Asia, the Philippines and the Pacific Islands.\u003c/p>\n\u003cp>I grew up in five different states but spent my adolescence on The Big Island Hawaii, so I ate the local coconuts there. When I was a freshman, they held a school “Olympics” with running and swimming events but somehow even though I was the scrawniest 14-year old, they put me in the coconut cracking and husking competition. Of course, I was slower and lost to a bunch of big boys, but I got the process down.\u003c/p>\n\u003cp>\u003cstrong>Did you learn to cook Filipino specialties from your parents?\u003c/strong>\u003c/p>\n\u003cp>Yes and no, I’m somewhat self-taught. My hardworking parents worked long hours as a nurse and doctor. When I was about eight, they gave me free reign in the kitchen and I started cooking for the family. At first I did scrambled eggs but later moved on to soups and stews. Then I found some old Filipino cookbooks, including one that my mom brought when she immigrated at 23. It was in English but there were all these words for ingredients that I had never seen before. I wanted to learn what it all meant.\u003c/p>\n\u003cp>Growing up, meals were flavored by my parents’ ‘post-WWII diet’ of American imports -- things like Spam, Vienna sausage, corned beef -- and of course, fish and rice. So that’s the kind of thing they cooked. But when I was eight, we took a trip back to the Philippines and I met my grandparents and extended family. They took me to these huge markets. I tasted everything and fell in love.\u003c/p>\n\u003cp>\u003cstrong>Didn’t you just come back from living and working on a farm?\u003c/strong>\u003c/p>\n\u003cp>Yes, first, I spent six months in an \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">apprenticeship program\u003c/a> at UC Santa Cruz in ecological horticulture. \u003cem>(Here’s a video from the Filipino channel interviewing Aileen about her experience working on the organic farm.)\u003c/em>\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/36876509\" frameborder=\"0\" width=\"500\" height=\"281\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/36876509\">ADOBO NATION. Sustainable Farming.\u003c/a> from \u003ca href=\"http://vimeo.com/jeremiahysip\">Jeremiah Ysip\u003c/a>.\u003c/p>\n\u003cp>And I just returned from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, an educational farm in Pescadero with a youth program that teaches young people to learn where their food comes from. I helped care for their 250 chickens, goats and 15+ acres of wheat, squash and other crops.\u003c/p>\n\u003cp>\u003cstrong>What are some of your future plans?\u003c/strong>\u003c/p>\n\u003cp>If there’s anything I learned from experiences in the food world, it’s that we need more culturally relevant models. I hope to be part of developing new programs to engage Asian-Pacific youth. Filipinos have a long history of leadership in the food movement that unfortunately, not enough people are aware of. In the early 1900s thousands came and worked on California farms. And while many people have heard of the \u003ca href=\"http://en.wikipedia.org/wiki/United_Farm_Workers\">United Farm Workers\u003c/a>, they may not know of Filipino organizers like \u003ca href=\"http://truth-out.org/opinion/item/8211-the-farm-workers-filipino-american-champion\">Larry Itliong\u003c/a>, who worked alongside Cesar Chavez and co-founded the movement.\u003c/p>\n\u003cp>I’d like to grow traditional ingredients used in Filipino cuisine and work with my community for more access to healthy fresh food and on health issues linked to food. It’s the immigrant paradox, as what we may now think of as a typical Filipino diet has steered away from plant-based foods, which have always been part of our traditions, one reason why heart disease, type 2 diabetes and hypertension have all become so common.\u003c/p>\n\u003cp>I just moved back to Oakland. This week, I start my new job as Garden Coordinator for a green school program at a San Francisco elementary school.\u003c/p>\n\u003cp>\u003cem>Watch for Aileen Suzara to teach more classes at OACC and share her cooking in a pop-up sponsored by Oakland’s People's Kitchen to celebrate Filipino American History Month in October. And on \u003ca href=\"http://http://pawablog.wordpress.com/2012/08/31/10132012-pawa-and-irmas-present-for-litcrawl-sf/\">October 13, catch her at a Litcrawl Reading\u003c/a> at Irma's (one of San Francisco's oldest Filipino restaurants), sponsored by PAWA (Philippine American Writers and Artists).\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Aileen Suzara's website: \u003ca href=\"http://www.kitchenkwento.com/\">Kitchen Kwento\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kitchenkwento\">@kitchenkwento\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Coconut is the new pomegranate, prized not only for it's flavor and versatility, but its health benefits as well. Coconut is also plays an important role in traditional Filipino cuisine. Second generation Filipina American, Aileen Suzara recently taught Cooking with Coconut class at the Oakland Asian Cultural Center, featuring binakol, laing and palitaw.","status":"publish","parent":0,"modified":1348631614,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://player.vimeo.com/video/36876509"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":1484},"headData":{"title":"Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class | KQED","description":"Coconut is the new pomegranate, prized not only for it's flavor and versatility, but its health benefits as well. Coconut is also plays an important role in traditional Filipino cuisine. Second generation Filipina American, Aileen Suzara recently taught Cooking with Coconut class at the Oakland Asian Cultural Center, featuring binakol, laing and palitaw.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class","datePublished":"2012-09-21T14:59:11.000Z","dateModified":"2012-09-26T03:53:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"48819 http://blogs.kqed.org/bayareabites/?p=48819","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/21/aileen-suzara-cracks-open-filipino-cuisine-in-coconut-cooking-class/","disqusTitle":"Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class","path":"/bayareabites/48819/aileen-suzara-cracks-open-filipino-cuisine-in-coconut-cooking-class","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\">\u003cimg class=\"alignnone size-full wp-image-48820\" title=\"Aileen Suzara\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\" alt=\"Aileen Suzara\" width=\"400\" height=\"513\">\u003c/a>\u003c/p>\n\u003cp>Coconut is the new pomegranate. Touted for \u003ca href=\"http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html\">its health benefits\u003c/a>, it’s popping up everywhere. Electrolyte-rich coconut water has replaced Gatorade as the new sports drink and claims abound that coconut oil boosts the immune system, thyroid and heart. But the reason I took the Cooking with Coconut class at \u003ca href=\"http://www.oacc.cc/\">Oakland’s Asian Cultural Cente\u003c/a>r (OACC) was less about health and more about taste. I’m cuckoo for coconuts (the unsweetened natural stuff). I also wanted to broaden my knowledge of Filipino cuisine, beyond adobo and lumpia.\u003c/p>\n\u003cp>I know it’s risky to spread the word on the insider \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">cooking classes at OACC\u003c/a>, because they may all sell out before I get a ticket, but this is an amazing hidden pearl for DIY ethnic food fans: intimate hands-on workshops, most priced under $50 for a three-hour class that includes lunch. (A few months ago, I savored \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/22/thy-tran%E2%80%99s-asian-themed-classes-empower-cooks-on-both-sides-of-bay/\">Thy Tran’s Steamed Asian Sweets class\u003c/a> at OACC.)\u003c/p>\n\u003cp>When I arrived in OACC’s kitchen on a recent Sunday and surveyed the ingredients for Cooking with Coconut arranged on tables around the room, I was puzzled by the absence of the familiar brown hairy globes. Turned out we were using young or immature coconuts, which take the form of squat white cylinders with pointed tops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48821\" title=\"young coconuts Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\" alt=\"young coconuts Collage\" width=\"560\" height=\"434\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aileen Suzara, a 2nd generation Filipina American, guided eight of us through three coconut-centric recipes from her culture:\u003c/p>\n\u003cp>\u003cem>Binakol\u003c/em>: a chicken soup, featuring fresh coconut water, shallot, garlic, ginger, mushrooms and young coconut slices.\u003c/p>\n\u003cp>\u003cem>Laing\u003c/em>: a green vegetable dish traditionally made with taro leaves, coconut milk and chilis. Suzara opted for fresh kale leaves instead of taro and upped the ante with coconut cream, plus plenty of garlic and ginger.\u003c/p>\n\u003cp>And for dessert, \u003cem>Palitaw\u003c/em>: simple rice flour dumplings rolled in sesame seeds and chopped coconut.\u003c/p>\n\u003cp>To round out the meal, she shared some precious heirloom black rice a friend had brought back from the Philippines.\u003c/p>\n\u003cp>Against a background of resounding drumbeats from OACC’s Lion Dance class next door, Suzara demonstrated the ease of cracking open the stocky, young coconuts. A few decisive whacks of a cleaver, and coconut water came gushing forth. Then she showed how easy it is to scoop out the soft, slimy white flesh with just a spoon. While some of us scraped out coconut meat, others chopped ginger, as directed by Suzara, “in pieces big enough to slap you in the face with a burst of ginger.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\">\u003cimg class=\"alignnone size-full wp-image-48830\" title=\"busy hands\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\" alt=\"busy hands\" width=\"560\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>As soon as Suzara spooned a dollop of coconut oil into the hot wok, followed by the chopped shallots, ginger and garlic, a symphony of aromas filled the room. Chicken thighs browned and then slowly simmered in the coconut water collected from the half-dozen young coconuts. Black peppercorns, and lemongrass were added to the soup and finally oyster mushrooms and the white coconut meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48822\" title=\"adding coconut Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\" alt=\"adding coconut Collage\" width=\"560\" height=\"353\">\u003c/a>\u003cbr>\n\u003cem>Adding coconut cream to the laing and young coconut meat to the binakol\u003c/em>\u003c/p>\n\u003cp>Suzara, who encouraged us to cook with our senses instead of relying exclusively on recipes, modeled how to cheerfully roll with the punches of a few kitchen mishaps. These “teaching moments” -- as she referred to the pop-up surprises -- included: a little cut here, a minor burnt wooden board there and a rice flour mixture that was too liquid, so she changed desserts mid-course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\">\u003cimg class=\"alignnone size-full wp-image-48831\" title=\"serving time\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\" alt=\"serving time\" width=\"560\" height=\"450\">\u003c/a>\u003cbr>\n\u003cem>Our lunch of binakol, laing and palitaw\u003c/em>\u003c/p>\n\u003cp>While we enjoyed our collectively created lunch, Suzara shared a little about herself. After studying environmental science, she worked with non-profits on environmental re-education, catered Filipino cooking and completed a program at UC Santa Cruz in \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">ecological horticulture\u003c/a>.\u003c/p>\n\u003cp>She is active in social justice and agricultural education and wants to help her community make wise food choices. She cites the impact that 400 years of Spanish and US colonization has had on the traditional Filipino diet, resulting in, for example, a switch to refined flour and convenience foods and fried dishes which were traditionally enjoyed for just for special celebrations (like lumpia) that have become defining dishes of the cuisine.\u003c/p>\n\u003cp>(This reminded me of a similar struggle in African American food culture portrayed in the film, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/25/film-soul-food-junkies-examines-african-american-cuisine-and-culture/\">Soul Food Junkies\u003c/a>.)\u003c/p>\n\u003cp>As we cleaned up the kitchen, I interviewed Suzara about how she learned to cook Filipino food, her involvement in agricultural education and her future plans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48826\" title=\"aileen Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\" alt=\"aileen Collage\" width=\"560\" height=\"348\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you pick coconut as the focus of this class?\u003c/strong>\u003c/p>\n\u003cp>Coconut is close to my heart. My father is from Bicol, a region of the Philippines famous for its coconut dishes, so cooking with coconut is in my blood. In the Philippines, coconut is called the “Tree of Life” because you can use every part of it. Its trunk and leaves provide building materials and home décor, its oil is used in beauty products and is very healthy for cooking, coconut sugar is better for diabetics and coconut milk is used all over South East Asia, the Philippines and the Pacific Islands.\u003c/p>\n\u003cp>I grew up in five different states but spent my adolescence on The Big Island Hawaii, so I ate the local coconuts there. When I was a freshman, they held a school “Olympics” with running and swimming events but somehow even though I was the scrawniest 14-year old, they put me in the coconut cracking and husking competition. Of course, I was slower and lost to a bunch of big boys, but I got the process down.\u003c/p>\n\u003cp>\u003cstrong>Did you learn to cook Filipino specialties from your parents?\u003c/strong>\u003c/p>\n\u003cp>Yes and no, I’m somewhat self-taught. My hardworking parents worked long hours as a nurse and doctor. When I was about eight, they gave me free reign in the kitchen and I started cooking for the family. At first I did scrambled eggs but later moved on to soups and stews. Then I found some old Filipino cookbooks, including one that my mom brought when she immigrated at 23. It was in English but there were all these words for ingredients that I had never seen before. I wanted to learn what it all meant.\u003c/p>\n\u003cp>Growing up, meals were flavored by my parents’ ‘post-WWII diet’ of American imports -- things like Spam, Vienna sausage, corned beef -- and of course, fish and rice. So that’s the kind of thing they cooked. But when I was eight, we took a trip back to the Philippines and I met my grandparents and extended family. They took me to these huge markets. I tasted everything and fell in love.\u003c/p>\n\u003cp>\u003cstrong>Didn’t you just come back from living and working on a farm?\u003c/strong>\u003c/p>\n\u003cp>Yes, first, I spent six months in an \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">apprenticeship program\u003c/a> at UC Santa Cruz in ecological horticulture. \u003cem>(Here’s a video from the Filipino channel interviewing Aileen about her experience working on the organic farm.)\u003c/em>\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/36876509\" frameborder=\"0\" width=\"500\" height=\"281\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/36876509\">ADOBO NATION. Sustainable Farming.\u003c/a> from \u003ca href=\"http://vimeo.com/jeremiahysip\">Jeremiah Ysip\u003c/a>.\u003c/p>\n\u003cp>And I just returned from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, an educational farm in Pescadero with a youth program that teaches young people to learn where their food comes from. I helped care for their 250 chickens, goats and 15+ acres of wheat, squash and other crops.\u003c/p>\n\u003cp>\u003cstrong>What are some of your future plans?\u003c/strong>\u003c/p>\n\u003cp>If there’s anything I learned from experiences in the food world, it’s that we need more culturally relevant models. I hope to be part of developing new programs to engage Asian-Pacific youth. Filipinos have a long history of leadership in the food movement that unfortunately, not enough people are aware of. In the early 1900s thousands came and worked on California farms. And while many people have heard of the \u003ca href=\"http://en.wikipedia.org/wiki/United_Farm_Workers\">United Farm Workers\u003c/a>, they may not know of Filipino organizers like \u003ca href=\"http://truth-out.org/opinion/item/8211-the-farm-workers-filipino-american-champion\">Larry Itliong\u003c/a>, who worked alongside Cesar Chavez and co-founded the movement.\u003c/p>\n\u003cp>I’d like to grow traditional ingredients used in Filipino cuisine and work with my community for more access to healthy fresh food and on health issues linked to food. It’s the immigrant paradox, as what we may now think of as a typical Filipino diet has steered away from plant-based foods, which have always been part of our traditions, one reason why heart disease, type 2 diabetes and hypertension have all become so common.\u003c/p>\n\u003cp>I just moved back to Oakland. This week, I start my new job as Garden Coordinator for a green school program at a San Francisco elementary school.\u003c/p>\n\u003cp>\u003cem>Watch for Aileen Suzara to teach more classes at OACC and share her cooking in a pop-up sponsored by Oakland’s People's Kitchen to celebrate Filipino American History Month in October. And on \u003ca href=\"http://http://pawablog.wordpress.com/2012/08/31/10132012-pawa-and-irmas-present-for-litcrawl-sf/\">October 13, catch her at a Litcrawl Reading\u003c/a> at Irma's (one of San Francisco's oldest Filipino restaurants), sponsored by PAWA (Philippine American Writers and Artists).\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aileen Suzara's website: \u003ca href=\"http://www.kitchenkwento.com/\">Kitchen Kwento\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kitchenkwento\">@kitchenkwento\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48819/aileen-suzara-cracks-open-filipino-cuisine-in-coconut-cooking-class","authors":["5283"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2695","bayareabites_64","bayareabites_1874","bayareabites_2554","bayareabites_1245"],"tags":["bayareabites_10737","bayareabites_2700","bayareabites_9067","bayareabites_10208","bayareabites_10738","bayareabites_3435","bayareabites_10739","bayareabites_10543","bayareabites_10518"],"featImg":"bayareabites_48834","label":"bayareabites"},"bayareabites_36843":{"type":"posts","id":"bayareabites_36843","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36843","score":null,"sort":[1325430052000]},"guestAuthors":[],"slug":"new-years-day-sweet-potato-coconut-soup","title":"New Year's Day Sweet Potato-Coconut Soup","publishDate":1325430052,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\" alt=\"Sweet Potato-Coconut Soup\" title=\"Sweet Potato-Coconut Soup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37039\">\u003c/a>\u003c/p>\n\u003cp>Where does inspiration come from? I don't know what Beethoven would say, but for me, inspiration pops up out of the blue when I'm writing recipes. Of course, during recipe creation, like for any creative work, the brain is always humming away, rummaging through sense memories, taste memories, old cookbooks, dishes tasted a dozen years ago and filed away under \"try to reproduce,\" descriptions from novels, bits of poetry, mental snapshots, things learned in first-job kitchens 20 years ago. \u003c/p>\n\u003cp>One morning, I was gathering the ingredients to cater a lunch for a women's leadership seminar at the \u003ca href=\"http://www.oaklandcsl.org\">Oakland Center for Spiritual Living\u003c/a>. Some of the attendees were vegetarian, others dairy-free. I'd planned some nice ladies'-lunch items--the chicken salad with curry and mango chutney I'd made by the bucketful at a fancy deli in the mid-80s, a vegan quinoa-adzuki bean salad I'd created for this column last year--when the sunny day suddenly turned chilly and overcast. Soup weather, my mother would call it, and so tomato soup, with its cozy, home-from-school associations, seemed like a natural fit. But it wasn't summer, and the fresh tomatoes available were mealy, Mexican, and overpriced. How could I make a canned-tomato soup that didn't taste like marinara sauce, or worse, have that unmistakable tinny flavor to it? \u003c/p>\n\u003cp>Roasting the tomatoes in plenty of olive oil concentrated their flavor, and warming, India-meets-North African spices like coriander, mustard seed, and cumin took them out of the pizza-sauce realm. Instead of cream, a rich slug of coconut milk would balance out the tomatoes' acidity, as would a drizzle of honey at the end. But what wintery thing would give the soup some heft? Some sweetness and ballast? I was driving around Lakeshore, looking for parking, when the solution suddenly turned on in my head, just like the proverbial light bulb: sweet potatoes! Perfect color, perfect earthy sweetness, and the starch, once pureed, would turn the soup to velvet. \u003c/p>\n\u003cp>These roadside bursts of brilliance don't always pan out, but thankfully, this one did, and the soup turned out to be the star of the luncheon. In fact, I could have skipped both salads, left behind the fruit and cookies and just ladled out big bowls of soup, breadsticks on the side, to make everyone very, very happy. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, why this soup for New Year's Day? Well, it's a good pantry soup. Canned tomatoes, chicken stock, sweet potatoes...you probably have all these around from the holidays' cooking sprees. The spices can be rearranged depending on your taste and what's in the pantry. It's good for you, a welcome, spice-bright visitation of veggies after all those rich and indulgent holiday meals. You can easily make it vegan by using vegetable stock and leaving out the honey (or substituting agave or brown-rice syrup). \u003c/p>\n\u003cp>It's easy to throw together, and it doesn't take long, and the recipe's easily doubled or tripled, should you have a lot of friends and family on the couch. And it's good for sipping any time of day, whether as a warm-up after a brisk walk or while wallowing in that all-day \u003ca href=\"http://www.kqed.org/tv/programs/downtonabbey.jsp\">Downton Abbey\u003c/a> marathon. Plus, what better way to start the New Year than with a burst of inspiration? \u003c/p>\n\u003cp>\u003cstrong>Sweet Potato-Coconut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-8 servings\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 25 minutes, plus 45 minutes roasting time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 10 minutes, plus 45 minutes roasting time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 28-oz can plum tomatoes, preferably organic\u003cbr>\n5 tbsp olive oil, divided\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1 large yellow onion, peeled and chopped\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 1/2 tsp mustard seeds\u003cbr>\n1 1/2 tsp coriander seeds\u003cbr>\n1/2 tsp cumin seeds\u003cbr>\npinch cayenne, or to taste\u003cbr>\npinch cinnamon or 1 cinnamon stick\u003cbr>\n1 tbsp grated fresh ginger\u003cbr>\ngrated rind and juice of 1 small orange or tangerine\u003cbr>\n2 medium sweet potatoes, chopped\u003cbr>\n4 cups chicken or vegetable broth\u003cbr>\n1 13.5 oz can coconut milk\u003cbr>\n1 tbsp honey, or to taste (agave syrup can be substituted for a vegan version)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees F. Drain tomatoes, saving liquid. Halve tomatoes and spread out in a single layer in a non-reactive baking pan. Drizzle with 2 tablespoons olive oil and sprinkle generously with salt and pepper. Roast for 45 minutes, until tomatoes have shrunk slightly and begun to brown. Remove from oven and set aside.\u003c/p>\n\u003cp>2. In a small, heavy pan (cast iron is ideal) over medium heat, toast mustard, coriander, and cumin seeds until mustard seeds start to pop and spices smell fragrant. \u003c/p>\n\u003cp>3. In a deep, heavy-bottomed soup pot, heat remaining 3 tablespoon olive oil. Add onions and saute, stirring frequently, until onions are softened and translucent. Add garlic and toasted spices, and cook, stirring, for another minute. \u003c/p>\n\u003cp>4. Add cayenne, cinnamon, ginger, rind and juice, sweet potato chunks, and roasted tomatoes. Add reserved tomato liquid and broth. Bring to a gentle simmer, reduce heat, and partially cover. Cook for 45 minutes, or until potatoes are very soft. \u003c/p>\n\u003cp>5. Add coconut milk and honey to taste. Taste for seasoning; add salt if needed. Remove cinnamon stick, if using. Let cool for a few minutes, then puree until smooth using an immersion (stick) blender. If using a regular blender, let cool for another 10 minutes before pureeing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Taste for seasoning, and add honey or salt as needed. Serve hot. \u003c/p>\n\n","blocks":[],"excerpt":"Inspiration strikes, and an easy, warming Sweet Potato-Coconut Soup (with vegan option) is the result.","status":"publish","parent":0,"modified":1449093403,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":932},"headData":{"title":"New Year's Day Sweet Potato-Coconut Soup | KQED","description":"Inspiration strikes, and an easy, warming Sweet Potato-Coconut Soup (with vegan option) is the result.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Year's Day Sweet Potato-Coconut Soup","datePublished":"2012-01-01T15:00:52.000Z","dateModified":"2015-12-02T21:56:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"36843 http://blogs.kqed.org/bayareabites/?p=36843","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/01/new-years-day-sweet-potato-coconut-soup/","disqusTitle":"New Year's Day Sweet Potato-Coconut Soup","path":"/bayareabites/36843/new-years-day-sweet-potato-coconut-soup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\" alt=\"Sweet Potato-Coconut Soup\" title=\"Sweet Potato-Coconut Soup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37039\">\u003c/a>\u003c/p>\n\u003cp>Where does inspiration come from? I don't know what Beethoven would say, but for me, inspiration pops up out of the blue when I'm writing recipes. Of course, during recipe creation, like for any creative work, the brain is always humming away, rummaging through sense memories, taste memories, old cookbooks, dishes tasted a dozen years ago and filed away under \"try to reproduce,\" descriptions from novels, bits of poetry, mental snapshots, things learned in first-job kitchens 20 years ago. \u003c/p>\n\u003cp>One morning, I was gathering the ingredients to cater a lunch for a women's leadership seminar at the \u003ca href=\"http://www.oaklandcsl.org\">Oakland Center for Spiritual Living\u003c/a>. Some of the attendees were vegetarian, others dairy-free. I'd planned some nice ladies'-lunch items--the chicken salad with curry and mango chutney I'd made by the bucketful at a fancy deli in the mid-80s, a vegan quinoa-adzuki bean salad I'd created for this column last year--when the sunny day suddenly turned chilly and overcast. Soup weather, my mother would call it, and so tomato soup, with its cozy, home-from-school associations, seemed like a natural fit. But it wasn't summer, and the fresh tomatoes available were mealy, Mexican, and overpriced. How could I make a canned-tomato soup that didn't taste like marinara sauce, or worse, have that unmistakable tinny flavor to it? \u003c/p>\n\u003cp>Roasting the tomatoes in plenty of olive oil concentrated their flavor, and warming, India-meets-North African spices like coriander, mustard seed, and cumin took them out of the pizza-sauce realm. Instead of cream, a rich slug of coconut milk would balance out the tomatoes' acidity, as would a drizzle of honey at the end. But what wintery thing would give the soup some heft? Some sweetness and ballast? I was driving around Lakeshore, looking for parking, when the solution suddenly turned on in my head, just like the proverbial light bulb: sweet potatoes! Perfect color, perfect earthy sweetness, and the starch, once pureed, would turn the soup to velvet. \u003c/p>\n\u003cp>These roadside bursts of brilliance don't always pan out, but thankfully, this one did, and the soup turned out to be the star of the luncheon. In fact, I could have skipped both salads, left behind the fruit and cookies and just ladled out big bowls of soup, breadsticks on the side, to make everyone very, very happy. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, why this soup for New Year's Day? Well, it's a good pantry soup. Canned tomatoes, chicken stock, sweet potatoes...you probably have all these around from the holidays' cooking sprees. The spices can be rearranged depending on your taste and what's in the pantry. It's good for you, a welcome, spice-bright visitation of veggies after all those rich and indulgent holiday meals. You can easily make it vegan by using vegetable stock and leaving out the honey (or substituting agave or brown-rice syrup). \u003c/p>\n\u003cp>It's easy to throw together, and it doesn't take long, and the recipe's easily doubled or tripled, should you have a lot of friends and family on the couch. And it's good for sipping any time of day, whether as a warm-up after a brisk walk or while wallowing in that all-day \u003ca href=\"http://www.kqed.org/tv/programs/downtonabbey.jsp\">Downton Abbey\u003c/a> marathon. Plus, what better way to start the New Year than with a burst of inspiration? \u003c/p>\n\u003cp>\u003cstrong>Sweet Potato-Coconut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-8 servings\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 25 minutes, plus 45 minutes roasting time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 10 minutes, plus 45 minutes roasting time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 28-oz can plum tomatoes, preferably organic\u003cbr>\n5 tbsp olive oil, divided\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1 large yellow onion, peeled and chopped\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 1/2 tsp mustard seeds\u003cbr>\n1 1/2 tsp coriander seeds\u003cbr>\n1/2 tsp cumin seeds\u003cbr>\npinch cayenne, or to taste\u003cbr>\npinch cinnamon or 1 cinnamon stick\u003cbr>\n1 tbsp grated fresh ginger\u003cbr>\ngrated rind and juice of 1 small orange or tangerine\u003cbr>\n2 medium sweet potatoes, chopped\u003cbr>\n4 cups chicken or vegetable broth\u003cbr>\n1 13.5 oz can coconut milk\u003cbr>\n1 tbsp honey, or to taste (agave syrup can be substituted for a vegan version)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees F. Drain tomatoes, saving liquid. Halve tomatoes and spread out in a single layer in a non-reactive baking pan. Drizzle with 2 tablespoons olive oil and sprinkle generously with salt and pepper. Roast for 45 minutes, until tomatoes have shrunk slightly and begun to brown. Remove from oven and set aside.\u003c/p>\n\u003cp>2. In a small, heavy pan (cast iron is ideal) over medium heat, toast mustard, coriander, and cumin seeds until mustard seeds start to pop and spices smell fragrant. \u003c/p>\n\u003cp>3. In a deep, heavy-bottomed soup pot, heat remaining 3 tablespoon olive oil. Add onions and saute, stirring frequently, until onions are softened and translucent. Add garlic and toasted spices, and cook, stirring, for another minute. \u003c/p>\n\u003cp>4. Add cayenne, cinnamon, ginger, rind and juice, sweet potato chunks, and roasted tomatoes. Add reserved tomato liquid and broth. Bring to a gentle simmer, reduce heat, and partially cover. Cook for 45 minutes, or until potatoes are very soft. \u003c/p>\n\u003cp>5. Add coconut milk and honey to taste. Taste for seasoning; add salt if needed. Remove cinnamon stick, if using. Let cool for a few minutes, then puree until smooth using an immersion (stick) blender. If using a regular blender, let cool for another 10 minutes before pureeing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Taste for seasoning, and add honey or salt as needed. Serve hot. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36843/new-years-day-sweet-potato-coconut-soup","authors":["5038"],"series":["bayareabites_15124"],"categories":["bayareabites_752","bayareabites_1763","bayareabites_34","bayareabites_12"],"tags":["bayareabites_8553","bayareabites_10042","bayareabites_2700","bayareabites_3211","bayareabites_10008","bayareabites_1686","bayareabites_439","bayareabites_2961"],"featImg":"bayareabites_37039","label":"bayareabites_15124"},"bayareabites_12232":{"type":"posts","id":"bayareabites_12232","meta":{"index":"posts_1591205157","site":"bayareabites","id":"12232","score":null,"sort":[1270738810000]},"guestAuthors":[],"slug":"homemade-coconut-cream-tart","title":"Homemade Coconut Cream Tart","publishDate":1270738810,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/coconut-cream-tart3-new.jpg\" alt=\"coconut cream tart\" title=\"coconut cream tart\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12273\">\u003cbr>\nI haven't made a coconut cream pie or tart in years. After discovering \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>'s velvety indulgence, I figured what was the point. How could I replicate their flaky crust topped with a layer of dark chocolate and caramel (and, I think, a few flecks of fleur de sel?) and then crowned with a rich coconut pastry cream? And then something happened. I began to crave coconut cream but was too busy and lazy to drive across the bridge to purchase one from Tartine. So, with Easter only a few days away and a holiday dessert in order, I decided I would create my own coconut concoction -- something that reminded me of the sweet perfection available across the bay, but different enough that I wouldn't constantly compare my tart to it.\u003c/p>\n\u003cp>While deciding how to make my tart, I mentally ran through a possible list of ingredients. More than anything I knew what I DIDN'T want to use. Sweetened coconut flakes -- which are essentially coconut that has been shriveled under the weight of excess sugar and preservatives --was out. Although Americans have become used to the flavor of this ingredient in coconut desserts, I wanted my tart to have a purer coconut flavor which meant avoiding a saccharine sweetness. I also had no interest in using coconut extract. Although I couldn't live without my bottles of vanilla, orange and almond extracts, in this case, I felt this type of addition would perfume the pie with a coconut flavor while I wanted it to be imbued with the taste of real coconut.\u003c/p>\n\u003cp>So what did I use? I started by making a simple pastry cream, but instead of using only milk and eggs, I added in a little coconut milk for a burst of tropical flavor. I then chose unsweetened coconut flakes, which are, and therefore taste like, real coconut to add in some texture. All this helped to make a lush and thick coconut cream that tasted like the real deal. I also wanted to add a whisper of chocolate and caramel into the mix to mimic the flavors in Tartine's dessert, but wasn't sure how to go about doing this. Although melting chocolate and making homemade caramel seemed like the right path, I eventually rejected this plan as I feared creating a thick layer of candy that would detract from the tart and its flavors. So, with my microplane in hand, I simply shaved some \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a> onto my just-baked pie crust and then sprinkled on some sugar before I set the shell under the broiler for about a minute. When I removed the crust from the oven the chocolate was perfectly melted and the sugar had caramelized\u003c/p>\n\u003cp>After assembling my tart, I had a dessert I was proud of. The cream filling, which was rich and silky, was infused with a genuine coconut flavor that was authentic without being overbearing. The subtle additions of chocolate and caramelized sugar to the crust then added nuance and helped to balance the flavors in the tart. Was it Tartine? No. Was it worth making? Definitely.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/whole-coconut-cream-tart-new.jpg\" alt=\"whole coconut cream tart\" title=\"whole coconut cream tart\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12271\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Coconut Cream Tart\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 9-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pastry crust (see recipe below)\u003cbr>\nCoconut pastry cream (see recipe below)\u003cbr>\n1 oz good bittersweet chocolate\u003cbr>\n1-2 Tbsp sugar\u003cbr>\n1 cup heavy whipping cream whipped with 1/4 cup sugar and 1/2 tsp vanilla\u003cbr>\n1/4 cup unsweetened coconut flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees.\u003cbr>\n2. Roll out chilled pastry dough and set in a tart pan. Line with foil and then either enough pie weights or dried beans to cover the bottom. Bake for 15 minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/baking-tart-crust-new.jpg\" alt=\"baking tart crust\" title=\"baking tart crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12272\">\u003c/p>\n\u003cp>3. Remove beans or pie weights along with the foil and then poke holes along the bottom of the crust with a fork. Continue to bake for 10-15 minutes or until the tart crust is golden brown.\u003cbr>\n4. Remove crust and then set oven to broil.\u003cbr>\n5. Shave enough chocolate to cover the entire bottom of the tart and then sprinkle on enough sugar to thinly cover the chocolate. Set the tart pan under the broiler for 1-3 minutes or until the chocolate melts and the sugar caramelizes. Be careful not to burn the pastry.\u003cbr>\n6. Let crust cool for at least an hour or until room temperature. When ready to serve, spread the cooled coconut pastry cream into the prepared tart shell and then top with the whipped cream. Sprinkle the coconut flakes on top as well as some microplaned chocolate if desired. Serve.\u003c/p>\n\u003cp>\u003cstrong>Coconut Pastry Cream\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for One Tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup light or regular coconut milk (either is fine)\u003cbr>\n3 egg yolks\u003cbr>\n2/3 cup sugar\u003cbr>\n4 Tbsp flour\u003cbr>\n1 Tbsp unsalted butter\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1 cup unsweetened coconut flakes\u003c/p>\n\u003cp>1. Heat milk and coconut milk on medium heat in a sauce pan until liquid simmers and starts to rise in the pot.\u003cbr>\n2. Beat egg yolks in a medium bowl with sugar until fully mixed and light yellow. Add in the flour until fully incorporated.\u003cbr>\n3. Temper the egg mixture with some of the warmed milk by adding about a half cup milk to the egg mixture and quickly mixing. Then add the entire egg mixture to the pot of warmed milk and mix quickly and thoroughly.\u003cbr>\n4. Add in the coconut and then heat on medium for 2-3 minutes, continually mixing and scraping the sides with a heat proof spatula or wooden spoon to prevent burning.\u003cbr>\n5. When the mixture is thick and resembles the consistency of pudding (which is basically what it is), turn heat off and add in butter and vanilla. Stir until butter melts.\u003cbr>\n6. Place custard in a medium-sized bowl and cover with plastic wrap (laying the wrap directly on the custard to prevent a skin from forming). Set in the refrigerator for two hours or up to one day.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/tart-crust-new.jpg\" alt=\"tart crust \" title=\"tart crust \" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12275\">\u003c/p>\n\u003cp>\u003cstrong>Tart Dough\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one 9-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4+ cup ice water \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003cbr>\n2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n","blocks":[],"excerpt":"I haven't made a coconut cream pie or tart in years. After discovering Tartine's velvety indulgence, I figured what was the point. How could I replicate their flaky crust topped with a layer of dark chocolate and caramel (and, I think, a few flecks of fleur de sel?) and then crowned with a rich coconut pastry cream? And then something happened. I began to crave coconut cream but was too busy and lazy to drive across the bridge to purchase one from Tartine. So, with Easter only a few days away and a holiday dessert in order, I decided I would create my own coconut concoction -- something that reminded me of the sweet perfection available across the bay, but different enough that I wouldn't constantly compare my tart to it.","status":"publish","parent":0,"modified":1270742658,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1153},"headData":{"title":"Homemade Coconut Cream Tart | KQED","description":"I haven't made a coconut cream pie or tart in years. After discovering Tartine's velvety indulgence, I figured what was the point. How could I replicate their flaky crust topped with a layer of dark chocolate and caramel (and, I think, a few flecks of fleur de sel?) and then crowned with a rich coconut pastry cream? And then something happened. I began to crave coconut cream but was too busy and lazy to drive across the bridge to purchase one from Tartine. So, with Easter only a few days away and a holiday dessert in order, I decided I would create my own coconut concoction -- something that reminded me of the sweet perfection available across the bay, but different enough that I wouldn't constantly compare my tart to it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Homemade Coconut Cream Tart","datePublished":"2010-04-08T15:00:10.000Z","dateModified":"2010-04-08T16:04:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"12232 http://blogs.kqed.org/bayareabites/?p=12232","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/04/08/homemade-coconut-cream-tart/","disqusTitle":"Homemade Coconut Cream Tart","path":"/bayareabites/12232/homemade-coconut-cream-tart","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/coconut-cream-tart3-new.jpg\" alt=\"coconut cream tart\" title=\"coconut cream tart\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12273\">\u003cbr>\nI haven't made a coconut cream pie or tart in years. After discovering \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>'s velvety indulgence, I figured what was the point. How could I replicate their flaky crust topped with a layer of dark chocolate and caramel (and, I think, a few flecks of fleur de sel?) and then crowned with a rich coconut pastry cream? And then something happened. I began to crave coconut cream but was too busy and lazy to drive across the bridge to purchase one from Tartine. So, with Easter only a few days away and a holiday dessert in order, I decided I would create my own coconut concoction -- something that reminded me of the sweet perfection available across the bay, but different enough that I wouldn't constantly compare my tart to it.\u003c/p>\n\u003cp>While deciding how to make my tart, I mentally ran through a possible list of ingredients. More than anything I knew what I DIDN'T want to use. Sweetened coconut flakes -- which are essentially coconut that has been shriveled under the weight of excess sugar and preservatives --was out. Although Americans have become used to the flavor of this ingredient in coconut desserts, I wanted my tart to have a purer coconut flavor which meant avoiding a saccharine sweetness. I also had no interest in using coconut extract. Although I couldn't live without my bottles of vanilla, orange and almond extracts, in this case, I felt this type of addition would perfume the pie with a coconut flavor while I wanted it to be imbued with the taste of real coconut.\u003c/p>\n\u003cp>So what did I use? I started by making a simple pastry cream, but instead of using only milk and eggs, I added in a little coconut milk for a burst of tropical flavor. I then chose unsweetened coconut flakes, which are, and therefore taste like, real coconut to add in some texture. All this helped to make a lush and thick coconut cream that tasted like the real deal. I also wanted to add a whisper of chocolate and caramel into the mix to mimic the flavors in Tartine's dessert, but wasn't sure how to go about doing this. Although melting chocolate and making homemade caramel seemed like the right path, I eventually rejected this plan as I feared creating a thick layer of candy that would detract from the tart and its flavors. So, with my microplane in hand, I simply shaved some \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a> onto my just-baked pie crust and then sprinkled on some sugar before I set the shell under the broiler for about a minute. When I removed the crust from the oven the chocolate was perfectly melted and the sugar had caramelized\u003c/p>\n\u003cp>After assembling my tart, I had a dessert I was proud of. The cream filling, which was rich and silky, was infused with a genuine coconut flavor that was authentic without being overbearing. The subtle additions of chocolate and caramelized sugar to the crust then added nuance and helped to balance the flavors in the tart. Was it Tartine? No. Was it worth making? Definitely.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/whole-coconut-cream-tart-new.jpg\" alt=\"whole coconut cream tart\" title=\"whole coconut cream tart\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12271\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Coconut Cream Tart\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 9-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pastry crust (see recipe below)\u003cbr>\nCoconut pastry cream (see recipe below)\u003cbr>\n1 oz good bittersweet chocolate\u003cbr>\n1-2 Tbsp sugar\u003cbr>\n1 cup heavy whipping cream whipped with 1/4 cup sugar and 1/2 tsp vanilla\u003cbr>\n1/4 cup unsweetened coconut flakes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees.\u003cbr>\n2. Roll out chilled pastry dough and set in a tart pan. Line with foil and then either enough pie weights or dried beans to cover the bottom. Bake for 15 minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/baking-tart-crust-new.jpg\" alt=\"baking tart crust\" title=\"baking tart crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12272\">\u003c/p>\n\u003cp>3. Remove beans or pie weights along with the foil and then poke holes along the bottom of the crust with a fork. Continue to bake for 10-15 minutes or until the tart crust is golden brown.\u003cbr>\n4. Remove crust and then set oven to broil.\u003cbr>\n5. Shave enough chocolate to cover the entire bottom of the tart and then sprinkle on enough sugar to thinly cover the chocolate. Set the tart pan under the broiler for 1-3 minutes or until the chocolate melts and the sugar caramelizes. Be careful not to burn the pastry.\u003cbr>\n6. Let crust cool for at least an hour or until room temperature. When ready to serve, spread the cooled coconut pastry cream into the prepared tart shell and then top with the whipped cream. Sprinkle the coconut flakes on top as well as some microplaned chocolate if desired. Serve.\u003c/p>\n\u003cp>\u003cstrong>Coconut Pastry Cream\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for One Tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup light or regular coconut milk (either is fine)\u003cbr>\n3 egg yolks\u003cbr>\n2/3 cup sugar\u003cbr>\n4 Tbsp flour\u003cbr>\n1 Tbsp unsalted butter\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1 cup unsweetened coconut flakes\u003c/p>\n\u003cp>1. Heat milk and coconut milk on medium heat in a sauce pan until liquid simmers and starts to rise in the pot.\u003cbr>\n2. Beat egg yolks in a medium bowl with sugar until fully mixed and light yellow. Add in the flour until fully incorporated.\u003cbr>\n3. Temper the egg mixture with some of the warmed milk by adding about a half cup milk to the egg mixture and quickly mixing. Then add the entire egg mixture to the pot of warmed milk and mix quickly and thoroughly.\u003cbr>\n4. Add in the coconut and then heat on medium for 2-3 minutes, continually mixing and scraping the sides with a heat proof spatula or wooden spoon to prevent burning.\u003cbr>\n5. When the mixture is thick and resembles the consistency of pudding (which is basically what it is), turn heat off and add in butter and vanilla. Stir until butter melts.\u003cbr>\n6. Place custard in a medium-sized bowl and cover with plastic wrap (laying the wrap directly on the custard to prevent a skin from forming). Set in the refrigerator for two hours or up to one day.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/tart-crust-new.jpg\" alt=\"tart crust \" title=\"tart crust \" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12275\">\u003c/p>\n\u003cp>\u003cstrong>Tart Dough\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one 9-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4+ cup ice water \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003cbr>\n2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/12232/homemade-coconut-cream-tart","authors":["5016"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_2700","bayareabites_3718","bayareabites_3717","bayareabites_3719","bayareabites_3720","bayareabites_3147"],"label":"bayareabites"},"bayareabites_6828":{"type":"posts","id":"bayareabites_6828","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6828","score":null,"sort":[1253114418000]},"guestAuthors":[],"slug":"key-lime-coconut-cheesecake","title":"Key Lime Coconut Cheesecake","publishDate":1253114418,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/coconut-lime-cheesecake.jpg\" alt=\"key lime coconut cheesecake\" title=\"key lime coconut cheesecake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6829\">\u003cbr>\n\u003cem>Key Lime Coconut Cheesecake\u003c/em>\u003c/p>\n\u003cp>I once created a dessert inspired by a body lotion I fell in love with one summer. It was a creamy Coconut Lime Verbena lotion, and as I slathered it over my body, with the seductively warm coconut scent mingling with the sweet floral citrus notes of the lime verbena, my mind wandered to dessert.\u003c/p>\n\u003cp>Surely, such a match made in heaven could come together in flavor as well as aroma. \u003c/p>\n\u003cp>And indeed it could...in what I call my \u003cstrong>Key Lime Coconut Cheesecake\u003c/strong>. This decadent treat is like the tropical love child of a refreshing, tart, key lime pie and a rich cheesecake…with a coconut cream pie floozie thrown into the mix. \u003c/p>\n\u003cp>The citrus cuts through the richness, giving this dessert a surprisingly light feel to it. The addition of sour cream also gives it a sense of airiness, unlike some other cheesecakes that end up feeling like a brick in your stomach. I love adding nuts to my dessert crusts whenever possible, and this is no exception. I chose cashews here for their subtle, buttery flavor. And then there is the crowning shower of toasted coconut flakes. The coconut brings out the nuttiness of the crust, and the extra texture adds interest. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It takes some forethought to make, since it's best served after chilling in the fridge overnight, but the wait is well worth it! Whip this up for your next BBQ or party and wait for the oohs and ahhs to rain down, you domestic goddess, you.\u003c/p>\n\u003cp>\u003cstrong>Key Lime Coconut Cheesecake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One (10 inch) cheesecake, serves 8-10\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Crust\u003c/em>\u003cbr>\n1 package graham crackers (approx. 1 cup)\u003cbr>\n1 cup cashews\u003cbr>\n6 tablespoons unsalted butter, melted\u003cbr>\n1 tablespoon grated lemon zest\u003c/p>\n\u003cp>\u003cem>Filling\u003c/em>\u003cbr>\n1 (12 oz.) container sour cream\u003cbr>\n2 (8 oz.) packages cream cheese, at room temperature\u003cbr>\n1 ¼ cup sugar\u003cbr>\n2 tablespoons grated lime zest\u003cbr>\n½ cup lime juice (if you can’t find key limes, substitute with regular limes)\u003cbr>\n¼ cup Malibu (optional)\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n4 large eggs, at room temperature\u003c/p>\n\u003cp>\u003cem>Topping\u003c/em>\u003cbr>\n½ cup sweetened coconut flakes, toasted\u003cbr>\nSlices of lime for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degrees F. \u003c/p>\n\u003cp>2.\tButter or spray the bottom of a 10 inch springform pan with nonstick cooking spray. Cover the outside of the pan in foil. Finely grind the graham crackers and cashews in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool completely. \u003c/p>\n\u003cp>3.\tMix together the sour cream, cream cheese, and sugar. Blend in the lime zest, lime juice, Malibu, and vanilla. Add eggs in one at a time.\u003c/p>\n\u003cp>4.\tPour the cheese mixture over the crust in the pan. Place the pan in a large roasting pan. Create a hot water bath by pouring enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour.\u003c/p>\n\u003cp>5.\tSprinkle the toasted coconut on top. I just toast the coconut in a dry skillet over medium heat. Keep stirring it so it doesn't burn; it will toast up quickly. Garnish with lime slices.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6.\tTransfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold and firm, at least 8 hours (best overnight). \u003c/p>\n\n","blocks":[],"excerpt":"This decadent treat is like the tropical love child of a refreshing, tart, key lime pie and a rich cheesecake...with a coconut cream pie floozie thrown into the mix. ","status":"publish","parent":0,"modified":1253115013,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":595},"headData":{"title":"Key Lime Coconut Cheesecake | KQED","description":"This decadent treat is like the tropical love child of a refreshing, tart, key lime pie and a rich cheesecake...with a coconut cream pie floozie thrown into the mix. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Key Lime Coconut Cheesecake","datePublished":"2009-09-16T15:20:18.000Z","dateModified":"2009-09-16T15:30:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"6828 http://blogs.kqed.org/bayareabites/?p=6828","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/09/16/key-lime-coconut-cheesecake/","disqusTitle":"Key Lime Coconut Cheesecake","path":"/bayareabites/6828/key-lime-coconut-cheesecake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/coconut-lime-cheesecake.jpg\" alt=\"key lime coconut cheesecake\" title=\"key lime coconut cheesecake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6829\">\u003cbr>\n\u003cem>Key Lime Coconut Cheesecake\u003c/em>\u003c/p>\n\u003cp>I once created a dessert inspired by a body lotion I fell in love with one summer. It was a creamy Coconut Lime Verbena lotion, and as I slathered it over my body, with the seductively warm coconut scent mingling with the sweet floral citrus notes of the lime verbena, my mind wandered to dessert.\u003c/p>\n\u003cp>Surely, such a match made in heaven could come together in flavor as well as aroma. \u003c/p>\n\u003cp>And indeed it could...in what I call my \u003cstrong>Key Lime Coconut Cheesecake\u003c/strong>. This decadent treat is like the tropical love child of a refreshing, tart, key lime pie and a rich cheesecake…with a coconut cream pie floozie thrown into the mix. \u003c/p>\n\u003cp>The citrus cuts through the richness, giving this dessert a surprisingly light feel to it. The addition of sour cream also gives it a sense of airiness, unlike some other cheesecakes that end up feeling like a brick in your stomach. I love adding nuts to my dessert crusts whenever possible, and this is no exception. I chose cashews here for their subtle, buttery flavor. And then there is the crowning shower of toasted coconut flakes. The coconut brings out the nuttiness of the crust, and the extra texture adds interest. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It takes some forethought to make, since it's best served after chilling in the fridge overnight, but the wait is well worth it! Whip this up for your next BBQ or party and wait for the oohs and ahhs to rain down, you domestic goddess, you.\u003c/p>\n\u003cp>\u003cstrong>Key Lime Coconut Cheesecake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One (10 inch) cheesecake, serves 8-10\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Crust\u003c/em>\u003cbr>\n1 package graham crackers (approx. 1 cup)\u003cbr>\n1 cup cashews\u003cbr>\n6 tablespoons unsalted butter, melted\u003cbr>\n1 tablespoon grated lemon zest\u003c/p>\n\u003cp>\u003cem>Filling\u003c/em>\u003cbr>\n1 (12 oz.) container sour cream\u003cbr>\n2 (8 oz.) packages cream cheese, at room temperature\u003cbr>\n1 ¼ cup sugar\u003cbr>\n2 tablespoons grated lime zest\u003cbr>\n½ cup lime juice (if you can’t find key limes, substitute with regular limes)\u003cbr>\n¼ cup Malibu (optional)\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n4 large eggs, at room temperature\u003c/p>\n\u003cp>\u003cem>Topping\u003c/em>\u003cbr>\n½ cup sweetened coconut flakes, toasted\u003cbr>\nSlices of lime for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degrees F. \u003c/p>\n\u003cp>2.\tButter or spray the bottom of a 10 inch springform pan with nonstick cooking spray. Cover the outside of the pan in foil. Finely grind the graham crackers and cashews in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool completely. \u003c/p>\n\u003cp>3.\tMix together the sour cream, cream cheese, and sugar. Blend in the lime zest, lime juice, Malibu, and vanilla. Add eggs in one at a time.\u003c/p>\n\u003cp>4.\tPour the cheese mixture over the crust in the pan. Place the pan in a large roasting pan. Create a hot water bath by pouring enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour.\u003c/p>\n\u003cp>5.\tSprinkle the toasted coconut on top. I just toast the coconut in a dry skillet over medium heat. Keep stirring it so it doesn't burn; it will toast up quickly. Garnish with lime slices.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6.\tTransfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold and firm, at least 8 hours (best overnight). \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6828/key-lime-coconut-cheesecake","authors":["5037"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_2702","bayareabites_2700","bayareabites_1820","bayareabites_2701"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. 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Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. 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Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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