I found So Delicious Coconut Milk Yogurt while browsing through the Whole Foods in San Francisco. Unfortunately, it’s not yet available in Canada but it should be within the next couple of months, yippee! It’s always exciting to see more dairy-free/soy-free options available as it’s more common than you might think for these two allergies or sensitivities to come hand in hand. I loved the smooth, rich and creamy flavour of the yogurt and can’t wait to try it with my homemade granola. I’ll be stalking the Whole Foods in Vancouver each week until I see it appear on their refrigerator shelves.

Another great find was So Delicious Coconut Milk Ice Cream which IS available in Canada. I bought the cookie dough flavour which is gluten-free and dairy-free and it was absolutely delicious. Memories of severe stomach aches as a child made the experience of being able to safely eat something so rich and creamy without any ill effects quite memorable. While this particular flavour contains small amounts of soy many of the other flavours do not. (Ensure that you read the labels carefully if you have an adverse reaction to soy.)

You can find Turtle Mountain’s gluten-free and allergen identification table here.

My next challenge … making my OWN coconut milk yogurt and ice cream!

Ingredients:

1 1/2 cups Bob’s Red Mill gluten free pancake mix
1 large egg, beaten
3/4 cup gf brown rice or almond milk
1 tbsp unrefined coconut oil
1/4 cup gf/cf chocolate chips (or 3/4 cup blueberries)
1/2 tsp gf vanilla extract
Pure maple syrup or raw honey to taste

Directions:

Beat egg and then add the remaining liquid ingredients, mixing well. Combine with the pancake mix in a large bowl and whisk vigorously until thoroughly mixed. Fold in the chocolate chips or blueberries. Let batter stand and pre-heat a nonstick griddle to medium-high temperature.

Pour 1/4 cup batter onto the griddle and cook until the top is bubbly or approx 5 min. Turn and cook until golden brown, approx 5 min. If necessary, adjust the batter by adding more pancake mix or rice milk, one tablespoon at a time. Continue with remaining batter.

Makes eight 4-inch pancakes. Serves 4.