Piña Colada Millet Pudding for the Virtual Vegan Potluck

vvpLOGOWelcome to the Virtual Vegan Potluck!  I have left you my dish to enjoy (ah, the marvels of technology that allows me to schedule a post days in advance), but I won’t be joining you until tonight or tomorrow.  (I’m a Seventh-day Adventist and we spend the day in worship, rest, and family time from sundown on Friday until sundown on Saturday.  While this kind of potluck is hardly work, it is something that I focus on intently when I wade through the marvelous recipes, ignoring everything and everybody else completely.  Therefore, I’ve chosen to wait until later.)  Have a wonderful time!  🙂

Most of my pudding recipes are made from non-dairy milk, flavorings, and cornstarch/arrowroot.  While they are extremely tasty, they aren’t as nutritious as they are just plain old dessert.  I decided to mess around with a millet pudding that has some whole grain goodness along with dessert properties.  Then I don’t feel as guilty when I eat a large helping!  And my hungry, hungry teens get more nutrients for their vast calorie intakes.

That being said, don’t think that this dessert is so healthy that it doesn’t taste like dessert…it is wonderful!  You can adjust the sweetness as you desire as long as you use a dry type of sweetener.  Increase, decrease – it shouldn’t affect the overall performance.

Pina Colada Pudding smallPiña Colada Pudding

  • 1 c. millet, rinsed and drained
  • 4 c. water
  • 1/2 tsp. salt
  • juice from half a small lemon
  • 1 can full fat coconut milk (13.66 oz.)
  • 1 can pineapple in it’s own juice, undrained* (20 oz.)
  • 1 1/2 tsp. vanilla
  • 1/2 c. evaporated cane juice crystals (I have had good success substituting half of this with 1/4 tsp. pure stevia powder ~ and it likely would work with all stevia using 1/2 tsp.)

In a heavy-bottom pan, simmer the millet in the water with the salt for about 30 minutes, turning the heat down as the water begins to be absorbed by the millet.  Cover it with the lid askew to keep it from boiling over.  Keep a close eye on this, because it can all of a sudden scorch – or boil over – if you aren’t turning the heat down soon enough.  If there is any water left after 30 minutes, you will need to continue cooking it for a while.  A lot depends on how hot your simmer is and how heavy your pot is.  If it begins to stick to the bottom, but still seems a bit damp, remove from the heat and cover completely with the lid.  Let it rest for 5-10 minutes and it will loosen from the bottom and finish cooking, absorbing the rest of the water.  Let cool with lid on for about 15 minutes so that you aren’t trying to blend super hot ingredients.  (Another option is to cook your millet in the oven, covered, overnight at 200°.  It will be perfectly fluffy in the morning and can be blended after a 15 minute cooling period.)

While the millet is cooking, blend the rest of the ingredients in a large capacity blender (56 oz.)  Add the warm millet and blend until the pudding is smooth.  (This makes for a VERY full blender.  If you have a smaller blender or just want to make sure you have enough room in a large blender, you will need to do this in batches with half of the pineapple/coconut mixture and half of the millet.)  Pour into a serving bowl or individual bowls and cover with plastic wrap touching the surface of the pudding.  Chill thoroughly.

*This makes a soft pudding.  If you like a thicker pudding that is closer to sliceable, drain the pineapple first, but it may take longer to blend this way.

vvp Thanks for coming To visit the blog ~ Healthy Slow Cooking ~ that precedes mine in the Potluck, click here!
~!To visit the blog ~ Kelli’s Vegan Kitchen ~ that follows mine in the Potluck, click here!
To start at the beginning of the Potluck (there are about 170 of us this time!), click here!

IF there are folks who did NOT post for the vegan potluck like they were supposed to, and you cannot find links to the next blog in line, please, please, please, go to the beginning of the potluck (link is just above this paragraph) and you can click on missing links from there so that you don’t miss any of the marvelous recipes of those bloggers who DID post correctly.

Non-Alcoholic Pina Colada Fizz

While I was trying to make a pina colada pudding of some sort, I was doing some tasting as I went.  (Hey, I had to make sure everything was good, right?)  At one point, the creamy stuff in the blender began to taste so yummy that I kept tasting and knew I needed to stop!  Finally, a light bulb went off and I poured a smidge into a small cup and started to play with that, too, in order to make a virgin pina colada.  (I figured at least one recipe was bound to turn out well.)  Just in case it was all in my imagination that my creation tasted amazing, I fixed a similar smidge for one of my willing taste-testers.  When he gave it the thumbs-up, I was content.

Later that evening, my son-in-law was over who likes all things “fancy non-alcoholic drink” and I told him about it.  He burst my bubble.  He told me that pina coladas don’t have anything fizzy in them.  Well…bummer!

It was late that night when I got my next light-bulb moment.  Why not just change the name?  Who cares what it is “supposed” to be ~ this was good and I wanted to share it!  😀  So, here you have it….although, if you don’t want the fizz, just leave it out.  It is decadent and delicious without the sparkling water, too!

Pina Colada Fizz (non-alcoholic)

  • juice from 1 small organic lemon
  • 2 cans Thai organic coconut milk (I used the full-fat version), chilled
  • 1-2 cans pineapple chunks*, undrained, preferably chilled
  • 1/2 tsp. pure stevia
  • 2 1/2 tsp. vanilla
  • Canada Dry sparkling seltzer water, raspberry flavor, chilled, optional

In a 56-oz blender, whiz the first 5 ingredients together until very smooth.  Serve in glasses mixed with the sparkling seltzer water to taste. You should probably run a taste test to see what proportion you like best.  Garnish with fresh pineapple wedges and little umbrellas, if desired.  (Unfortunately, I didn’t have any of these pretties on hand.)

The cream in the blender makes about 7 cups if you use 1 can of pineapple.

*If you wish to use fresh or frozen pineapple, you probably will want to decrease or omit the lemon juice, because it will be tangy enough without it.  In making a half recipe, I threw in 1 1/2 c. of fresh pineapple.  It was very good this way.

Vegan Ice Cream

Memorial Day ~ can you believe it?  Summer is upon us.  And the thought pops into your head unbidden….ice cream!!!  But can vegans have ice cream?  Of course they can ~ of the non-dairy variety!  Not only are there some marvelous ones available on the market these days, but recipes abound on the internet, too.

Unfortunately, a lot of the recipes I’ve found online use a teeny tiny ice cream maker ~ about 1-1 1/2 quart-sized.  Well, honey, let me tell you…that is not going to cut it with my family!  When all the kids lived at home we had 6 of us standing around the ice cream maker with bowls and spoons in hand waiting for it to hurry and finish.  And we didn’t want any 1/2 c. serving, either.  (Yes, I know…there may be a good reason I’m not a svelte vegan.  But if you saw my kids and hubby and how lean they are….well, it probably doesn’t have much to do with the ice cream.)  Even though this recipe will be for a 1/2 gallon/4 quart sized churn, my personal one is now a 6 quart!  😀  Any extras can be frozen in individual-serving-sized Tupperware for later.  (Note:  it must be thawed a while, as it comes out like a brick due to no weird additives or gums added to keep it from freezing solid.)  Depending on the churn you own/buy this can be made quickly, or take a bit longer.  If you like a soft-serve ice cream, you can churn this and open it immediately to eat it.  Follow your manufacturer’s user manual for proper churning and ice/salt ratio.  (Right now I’d love to get a new churn, because mine isn’t very efficient and leaves the center rather runny while the outer edges are frozen solid enough that the dasher won’t turn any more ~ it didn’t do this when I first bought it.  While my hubby doesn’t like to eat any fruited ice creams much to our chagrin, he does love ice cream the consistency of a milkshake.  So, he gets all the middle stuff and we scrape the outside edges for the rest of us!  I guess we’ll be forgiving then with his other ice cream foibles!  ;))

Because I can control the ingredients, this ice cream has fewer calories than the packaged store-bought variety.  I unscientifically figured out the approximate calories of a cup of vanilla (using the nutrition labels on the ingredients I put into it) and came up with about 143 calories.  This was using full sweetener (rather than substituting any stevia for part of it) and the tofu option.  Not too shabby if you can keep yourself down to 1-2 cups!  Most desserts are more caloric than this.

I am going to lay out my basic vanilla soy recipe for you ~ and I’ll give you other options for different flavors (the really fun part!), ways to substitute for allergies (to soy and nuts specifically**), and sweetener options.  There is a lot of leeway for adjustments in this particular ice cream.  It makes it very easy on you.

*Again, ice cream churns vary ~ so it would be a good thing if you have extra non-dairy milk on hand in case your church is actually bigger than it says it is.  My last 1/2-gallon Rival-brand churn made about 12 cups of ice cream measured out!

Vegan Ice Cream

  • 1/2 gallon non-dairy milk (soy, almond, coconut-not the canned+)
  • 1/2 c. raw cashews (can be more for a richer product – see tofu comment)
  • 1 pkg. Morinu tofu, drained (you may omit this and use a total of 1 c. cashews instead for a richer product.)
  • 1 1/2 c. sweetener (this can be sugar, evaporated cane juice crystals, honey, maple syrup, etc.  You can also substitute 1/2-1 tsp. pure stevia extract powder for 1/2-1 c. of the sweetener.  You may mix and match these sweeteners.  If you make a fruit ice cream, use a can of frozen juice concentrate in a matching flavor, or use white grape for a non-descript flavor to meld well with any fruit in place of the other sugars.  Because the fruit is so sweet, you don’t need the heavier sweeteners, although you could add a little bit of stevia or other choice to boost the sweetness if you have a sweet tooth.)
  • 1/8 tsp. salt
  • vanilla to taste.

Place cashews in blender and add just enough non-dairy milk to blend nuts until very creamy and smooth.  You don’t want any graininess left from tiny cashew pieces.  Add other ingredients with enough milk to blend them.  Pour into a 1/2 gallon freezer container/churn.  Add extra milk until you reach the “fill to this mark” line.  Freeze according to manufacturer’s directions.

**For soy allergies, omit the tofu and increase cashews to 1 c. total; use almond or coconut milk.  For nut allergies, omit cashews and double tofu; use soy or coconut milk+.

+Newsflash!  You might not want to use coconut milk for this unless your ice cream maker is very cooperative in it’s freezing nature.  With my wonky freezer I tried using Silk vanilla coconut milk last night after I already had this typed up and ready to post.  I had to laugh ~ some of the coconut fat from the milk was separated from the chocolatey coconut mix and frozen to the side all by itself!  It was tasty, but it wasn’t what I was going for!

Variations:  (The fun part!)

  • Chocolate:  Add 6-8 T. cocoa powder and a bit of almond extract along with the vanilla.  Or you can just use chocolate non-dairy milk instead of vanilla or plain.
  • Strawberry:  Pour part of the blended mix into the ice cream freezer container if you have a small blender.  Use the remaining mix (or all of the mix if you have a large, strong blender) to blend 1-2 c. of fresh or frozen strawberries (if you use frozen, the ice cream will finish faster); pour into the freezer container.  Add more milk to the blender and whiz another 1-2 c. of berries.  You want a total of 3-4 c. of berries.  Almond extract is good here, too ~ just a little.  I find that juice concentrate can work fairly well with this variation, since the berries are sweet, too.
  • Maple Walnut:  Add 1/4-1/2 c. walnuts when you blend the cashews.  Increase salt to 3/8 tsp.  The sweetener should be at least half maple syrup and the other half whatever other sweetener you choose since maple syrup is pricey.  You may add a touch of maple extract with the vanilla if you wish.
  • Pina Colada:  Add 1 1/2 c. pineapple juice, 1 can coconut milk, and a dash of coconut extract to the blender.  Or you may blend up some canned pineapple, too, but that tends to leave a couple of harsh clumps of fibers that aren’t much fun to come across while you are eating.  Another option would be to serve chilled crushed pineapple and shredded coconut on each serving.
  • Mint Chocolate Chip:  In a dry blender, or food processor, briefly whiz 1 c. of chocolate chips until tinier pieces.  Add to the freezer container after the milk mixture.  Add 1/2-1 tsp. mint extract or a few drops of peppermint oil to the blender.
  • Chocolate Chip:  As above, only omit the mint extract/oil.
  • Orange Cream:  (This one I haven’t perfected, but I’ll give you the idea so you can play with it.)  Add orange juice concentrate to the vanilla recipe.  Sometimes it comes out very strong ~ be careful how much you add.
  • Cookies and Cream:  After vanilla ice cream is done churning, remove the dasher and add in crushed chocolate sandwich cookies.  Stir well.  Put lid on and allow to harden according to manufacturer’s instructions.
  • Pumpkin:  (This is a strong pumpkin-flavored ice cream.  Decrease pumpkin for a milder version.)  Add a 15-oz can of pumpkin puree and 1 tsp. pumpkin pie spice to the blender.
  • Black Cherry:  Use 1 c. apple cherry juice concentrate and 1/2 c. of another sweetener and plenty of vanilla.  Slice/halve 2 c. frozen cherries (to make sure there are no pits) or pit fresh cherries.  Whiz half of them with the blender mixture until fine; pour into freezer container.  Chop remaining cherries with more milk in the blender until in small pieces.  Add to freezer container.
  • Chocolate Cherry:  Combine the chocolate ice cream version with the chopped cherries in the Black Cherry version.  Use full sweetener or the cocoa will be too bitter.
  • Coconut:  Add a can of lite coconut milk to replace some of the milk.  Sprinkle shredded coconut on top of each serving if desired.
  • Chocolate Coconut:  Make chocolate ice cream using Silk vanilla coconut milk for the non-dairy milk.+
  • Rocky Road:  Make chocolate ice cream.  When finished churning, remove the dasher and stir in 1 c. small chocolate chips (or chop regular ones in a dry blender/food processor) and 1/2 c. chopped nuts.

If you think of any other variation ideas, please let me know!  Happy churning!  😀