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KCL Friday Finds

Welcome to KCL Friday Finds! Grab a cup of coffee and get ready for some shopping fun! This weekend I’m all about treating myself to an at-home mani for selfcare Sunday and getting that glow with a new skincare routine.

I’m so happy to be using Oh It’s Natural again! Their products are all-natural with simple ingredients, so they're perfect for sensitive skin or for people like me who have a lot of allergies. This 3-Step Complete Hemp Skincare Regimen includes a cleanser, face oil, and sugar scrub. The Hemp All Over face oil can be used as an oil cleanser and makeup remover as well as a moisturizer.

Made with hemp seed oil, sunflower oil, and Vitamin E oil; it’s such a hydrating and nourishing oil. More so than most facial oils I’ve tried, this one really helps to even my skin tone and gives my skin a healthy glow. Hemp seed oil ranks zero on the comedogenic scale, so it’s perfect for all skin types. If you’ve been wanting to try a face oil but have been hesitant, I high…

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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