Hi there and happy humpday! Is there a better way to kick off Wednesday- and the day before New Year’s Eve!- with ice cream talk? I don’t think so!
A week or so ago, the lovely Kiley from Luna & Larry’s Organic Coconut Bliss was kind enough to send me coupons for pints of their coconut milk-based ice cream to review for the blog. If I know you guys- and I think I do!- you’ll go bananas (or coconutty!) for their products. From their website:
People are continually asking us how we came up with Luna & Larry’s Coconut Bliss. We’d like to say we are entrepreneurial geniuses, but the truth is much humbler—we just wanted a tasty frozen dessert that we could enjoy eating without feeling bad afterwards. We had both given up dairy for health and ethical reasons, and tried all the soy- and rice-based alternatives, but weren’t satisfied with any of them. They either didn’t taste good, or we felt sick after eating them, or they had a long list of ingredients that didn’t really sound like food. One day Luna said ‘what about coconut milk?’ We’d used it a lot in Thai-style cooking and it seemed ideal. It was naturally rich and creamy and had great nutritional properties. So with the aid of a two-dollar hand-cranked ice cream maker from Goodwill we made our first batch. As soon as we tried it, we knew we were on to something special. As time went by and we shared it with our friends, who also loved it, it became apparent to us that we should focus our energy on this and make it available to more people.
Our company, Bliss Unlimited, LLC, is dedicated to creating unique and exquisitely delicious desserts, consciously prepared from the most nutritious and wholesome organic ingredients available, and bringing them to market in ways that express our reverence for both people and the planet. We are located in Eugene, Oregon (the home of many wonderful natural food companies), where we make Luna & Larry’s Coconut Bliss with care and love.
I took my coupons to Whole Foods and picked out three flavors: Mint Galactica, Naked Coconut & Chocolate Hazelnut Fudge. If their ice cream was anything as unique as their packaging, I knew I was in for a treat!
Chocolate Hazelnut Fudge
Verdict: Chocolate-hazelnut is one of my all-time favorite flavor combinations. I love the deep, rich cocoa taste, the swirls of fudge and the chunks of hazelnuts. The first bite has a little pre-taste of alcohol, but after the first bite it goes right away and tastes creamy and delicious!
Verdict: Has a very strong peppermint flavor; also a little “alcoholic” upon first bite. I love the mint chips. I’m not usually a “mint person”. but I really enjoyed this! Each bite got better and better, and d the initial strong flavor dissapeared. This would be GREAT in hot chocolate! (This was also Ari’s favorite.)
Verdict: I LOVE this… it’s easily my favorite flavor. It tastes like the freshly made coconut ice cream ladies sell from a wooden ice bucket on the streets in Guadeloupe, and I had almost a Proustian experience eating it!
Bottom line: These rich, creamy desserts illustrate that you don’t need butter, eggs or heavy cream for a delicious taste.
It’s also a wonderful alternative for people who don’t eat soy products. I felt good about putting these organic ingredients into my body. And did I mention that the chocolate they use is fair trade certified?
I will definitely be buying this once my stash runs out. I can’t wait to try the other flavors!
Thanks again, Kiley!
Want to try Coconut Bliss for yourself? Two lucky winners will win one coupon each for a free pint of ice cream! Contest open to US and Canadian residents only.
Here are three ways to enter:
1) Leave a comment telling me about your favorite ice cream and how you like to eat it.
2) If you have a blog, link back to this page on a post, then leave me a comment to tell me you did so.
3) If you don’t have a blog, go to the Coconut Bliss website and tell me one thing you learned about coconuts!
4) Tweet this: I want to win Coconut Bliss ice cream! http://bit.ly/8iEMpD @ lilveggiepatch
Good luck! I will choose two winners on Sunday, January 3.