Friday, November 28, 2014

Dinner and Dessert with @GayLeaFoodsCoop Coconut Whipped Cream #giveaway

Whenever the holidays rolled around at home, you could count on my mom, grandma or I baking up grandpa's favourite pumpkin pie, to be served with lashings of just sweetened whipped cream. Now, I was not a pumpkin lover by any stretch of the imagination, so the more cream I could pile on the better (sorry mom).

As the years went by, I made my peace with the squash, but developed an allergy to dairy products - leaving me "whip-less" when all I really wanted was a tiny dollop on my coffee or hot cocoa. Thankfully, those sad days are long behind me, and dairy substitutes are getting better than ever - even our go-to "butter and sour cream guys" Gay Lea have come out with a fabulous brand new topping option for vegan, cholesterol-free, lactose-intolerant or otherwise milk-avoiding folk - Coconut Whipped Cream.

Gay Lea's Coconut Whipped Cream is made from pure coconut cream, which makes it a delectably flavourful topping for fresh fruit, shortcake, bread pudding, pancakes, drinks and (of course) pumpkin pie! Not only is it a fantastic (and easy to use aerosol) topping for your sweet treats, but it's even great in savoury recipes too - just check out the Island Coconut Sweet Potato Mash featured below! Dollops frozen on a baking sheet make to-die-for "sneak treats" that melt in your mouth better than any ice cream (tip: freeze "topper" sized dollops and add them to a mug of cocoa or coffee - it's a heavenly burst of creaminess that cools the drink to the perfect temperature!). With all that creamy texture and decadent flavour, you would never believe that is healthier than regular whipped cream, being cholesterol free, low in sugar and only 13% fat.

Think you'd like to try this twist on conventional whip yourself? Well all my Canadian readers (sorry US), can enter TODAY through Friday, December 5th for a chance to win a Gay Lea dessert prize pack! You'll get 4 gorgeous dessert plates, 4 dessert forks, 4 napkins, 4 napkin rings, a pie lifter, and two vouchers for Gay Lea Coconut Whipped Cream! The RaffleCopter widget is below the recipe - enjoy, and good luck!

Island Coconut Sweet Potato Mash
(adapted from Gay Lea)
Makes 4 (1/2 cup) servings
2 lbs sweet potatoes, scrubbed
1/4 tsp cinnamon
1/4 tsp allspice
1 tsp cumin
1/4 tsp jalapeno powder (or chili powder)
1/2 tsp sea salt
1 green onion, minced
1 clove garlic, minced
Juice and zest of 1 lime
1 1/2 cups Gay Lea Real Coconut Whipped Cream
  1. Pierce sweet potatoes several times and microwave on HI for 10 to 12 minutes - until very soft. Cool just until easy to handle.
  2. Scrape potato flesh into a bowl, discarding skins, and mash with spices, salt, green onion, garlic and lime. 
  3. Fold in Gay Lea Real Coconut Whipped Cream until combined. Serve immediately.

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