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KCL Friday Finds

Welcome to another Friday Finds! And happy Fall!! This Saturday marks the Autumn Equinox, and the first official day of Fall. Though the temps might still be quite high in some places, we can officially celebrate all things pumpkin spice. From home decor and body care products to fall beauty and fashion, you can find several ways to get started on seasonal shopping this weekend. Enjoy!

One of my favorite things to switch up with each new season is my makeup. This Fall I find myself really attracted to a mix of traditional warm tones and shimmery jewel tones as well. At Lip Love, there is no shortage of either in their beautiful new Fall collection! From their "Sierra" shade - a warm red lip gloss with gold and brown tones, to "Reign" - a stunning deep purple lip gloss with berry hues, the collection has every shade you need for the upcoming holiday season. If you can't make up your mind (who could blame you), you can purchase a lip duo like this Bronze Beauty …

Creamy Coconut Tropical Fruit Salad


I love to use canned coconut milk for cooking, especially whenever I need to make something dairy-free. I use both the regular coconut milk in a carton as well as the canned coconut milk. Canned coconut milk is perfect for desserts, because you can scoop the creamy layer off the top and just use that in a recipe. While it's great as a fruit salad, this is also a great dessert replacement. If you let it sit in the fridge overnight, the sweetness from the fresh pineapple mixes with the semi-sweet coconut cream, and it's absolutely perfect without any added sugars. It's the perfect go-to if you're craving ice cream. In fact, you could use this same recipe in a popsicle mold for a guilt-free frozen treat. Use what you have on hand. If you don't have mangoes, add in two more bananas instead, or try it with other tropical fruits like papaya.

INGREDIENTS
  • one 14 oz. can unsweetened coconut milk
  • one fresh pineapple
  • two fresh mangos
  • 3 bananas 
  • 1 cup organic unsweetened coconut flakes (optional)


INSTRUCTIONS
  1. Peel and chop the fruit into bite-size pieces.
  2. Add the coconut milk (just the thick cream part off the top. Don't use the liquid in the bottom of the can.) *You may want to buy a few cans just in case. Sometimes during handling, the coconut milk blends together. If it isn't still separated, you won't be able to scoop the cream off the top.
  3. Combine in a medium size bowl, cover and refrigerate at least an hour. (Will thicken.)

Other Recipes Using Canned Coconut Milk

How to Make Dairy-Free Whipped Cream with Coconut Milk

No-Bake Banana Cream Pie in a Jar

Dairy-Free Banana Creme Tart


Comments

  1. Ooooh, this just sounds like a burst of sunshine!

    I get the winter blues and often eat mood foods like pineapple and mango during the winter months. This looks like a great recipe for me to incorporate into my winter menu!

    Thanks for sharing.
    xoxo

    ReplyDelete

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