Ah, the coconut. Such a good friend to the low-carber. We've got coconut oil, coconut butter, and coconut flour. It seems like there isn't one thing a coconut can't do. On top of being versatile, it's high in good fats and thankfully low in carbohydrates. Which is why I was surprised to not have found canned coconut milk sooner. You see, when coconut milk comes to mind, I always envision this sickeningly sweet goop that Thai restaurants pile on top of my food. I never thought of it as a low-carb item. However, for the first time ever; I've come across this delicious, un-sweetened, coconut treat.
Best part? Ounce for ounce, it has less carbohydrates than heavy cream. Granted, not by much, but coconut milk lends so much more flavor and nutrients to recipes than its dairy counterpart. It's thick, creamy, subtly sweet, and slightly floral in flavor. This may be slightly disturbing, but I had to actually stop myself from eating it straight from the can.
So what can we use it for? Well, when I tasted it I just knew it was destined for ice cream. And this ain't gonna be the sugary crap you order after a meal of peanut-sauced noodles; it'll be low-carb approved. Stay tuned for the recipe tomorrow.
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