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Baked Whole Pineapple

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Based on the video below, I veganized the recipe for baked pineapple. Instead of egg whites, I used 1/4 cup tapioca starch and moistened the salt and spice mixture with vegan cognac. You really need to watch the video to understand the rest of the recipe and procedure.

My pineapple was a much larger one so I used about 20 cloves and baked it a full hour at 350°. It came out just right. I quartered it and used two of the sections as suggested. Instead of the marscarpone and basil, I used 1/2 cup Luna & Larry’s Coconut Bliss and mint.

The other sections I chilled and served with salad the next day. The cloves and spiced salt gave the whole pineapple a great infusion of flavor. It was worth the effort and a lot of fun. The only thing I would change would be to wrap the leaves in foil while baking so they might not get as dry and would perhaps look more attractive when serving.

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Coconut Ginger Floats!

Jim, Amy, Arron and I shared an amazing combination of treats last night. We took some scoops of Luna & Larry’s Naked Coconut Coconut Bliss and put them into tall glasses. Upon that we gently poured our favorite Ginger Brew by Main Root.

“So what,” you might think, “Vegan ice cream sodas, big deal.” It was so much more than that. Using organic, fair trade ingredients made it feel good to the soul but the flavors were so intensely complimentary it was as if I had never known good before this. The company was a factor, of course, but this was the best float I have ever had!

A photo will never do it justice. It was the best float ever.

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