Kitchen 307

    Published on February 12th, 2009 | by Greg


    Coconut: The New Soy.

    There are times when I stand in the freezer aisle at my favorite grocery store, and gaze longingly at the ice cream section. The milk and yogurt are shelved in that same aisle, directly across from the ice cream, creating an unfair conundrum. How does one who can’t have lactose survive in a lactose-loving society? The answer, until recently, was soy. For some time, it’s been the only option for ice cream and yogurt. Even if you don’t love soy, you tell yourself that soy isn’t bad, because really, what else are you going to do?

    I was delighted to discover that Turtle Mountain saw the unjustness of it all, and have released a full line of coconut products. Vegans, lactose intolerant folks and those with soy allergies rejoice! (The rest of you can rejoice too!)

    There are honestly far too many flavors and varieties to list everything, but here’s a rundown of what you’ll find in the coconut product line:

    Purely Decadent Ice Cream in flavors like cookie dough, mocha almond fudge, passionate mango, 21 flavors in all. There are five that are completely gluten-free, and six that are sweetened with agave.

    Sandwich Minis, which are quite possibly the perfect size for an ice cream sandwich, these are available in banana split and coconut flavor. These were my personal favorites!

    Ice cream bar minis, vanilla and coconut almond. Again, a really great size when you have a sweet craving, but don’t want a full dessert.

    Coconut milk yogurt, with active cultures. This is available in six flavors, and probably the only part of the whole lineup that I wasn’t crazy about. I’ve yet to find a non-dairy yogurt that I really love though. The texture is pretty close to a non-fat dairy yogurt, but I felt like the taste was a bit tart.

    Plain and vanilla flavored coconut milk by the carton. The plain has a consistency that is very similar to soy milk, but a much milder taste. This would be quite suitable for use on cereal, or as a milk substitute in most cooking and baking. Both work well for coffee, both drip and espresso based. I asked the owner of the coffee shop downstairs to steam some for me, and he said it foams in a way that is similar to rice milk. (If you’re looking for a stiff froth on a cappuccino this probably isn’t the right choice, but it’s great for a latte!)

    All of these products are available in local markets and supermarkets alike, check with your retailer for availability and price.

    About the Author

    Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.

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