Eton Mess: Berries, Whipped Coconut Cream, and Meringue Magicfeatured
A lovely mess of marinated berries, softly whipped cream, and crunchy airy vanilla meringues, Eton Mess is my go-to summer dessert. I’ve been making Eton Mess long before I knew it was called Eton Mess! Apparently this is a traditional English dessert named after Eton College, where the dessert is always served at this big annual cricket game against their rivals. The story goes that the Eton Mess was first created when a meringue dessert was accidentally crushed by a dog while travelling to a picnic at Eton College, and all that could be salvaged was a crushed meringue with strawberries and cream. Big thanks to that dog, because this is one wonderful dessert!
Easy breezy and versatile, this dessert is made for summer living. Sometimes, I’ll make it with blueberries zinged with lemon zest, and pistachios. Today, I wanted to take a dairy-free spin on the recipe – remember that whipped coconut cream I showed you a few weeks ago? That’s getting layered into our strawberries and blueberries for a patriotic red, white, and blue treat this July 4th!
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High Five Fridays: Easy Livin’featured
It’s summertime and the livin is easy. This week’s recipes are all about big flavors with little effort so you can spend less time in the kitchen and more time playing outside! Low effort, high reward, that’s what I’m talking about. Have a great weekend, friends!
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Kahlúa Vietnamese Iced Coffeefeatured
If you know me, you know that I love my morning coffee. It’s a little luxury that just makes me happy…and keeps me from turning into a cranky zombie monster. Don’t deny me my coffee. It’s not pretty. I try to limit it to one a day, but sometimes that afternoon slump hits and the work is piled high, and it just has to be a two-cupper. That’s when iced coffee is my savior, especially during the summertime.
Kahlúa invited me to take part in their Summer Shake-Up campaign, inspiring fans of the classic rum and coffee liqueur to shake things up this season. We entertain a lot over here at Lick My Spoon HQ and I love to surprise guests with fun twists on classics. I’ve always reserved Kahlúa for warm winter holiday cocktails, but why pigeonhole this versatile liqueur? Over the next few months, I’ll be sharing some fun entertaining and cocktailing inspiration, using Kahlúa in unexpected ways.
First up in the cocktail arena is this Kahlúa-spiked Vietnamese iced coffee! Your new summer bestie.
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Whipped Coconut Creamfeatured
This Whipped Coconut Cream is a game changer! The idea first caught my eye ages ago on Angela’s vegan blog and I don’t know what took me so long to finally try it, but now that I have, I’m making up for lost time. It is absolute perfection over fresh berries and some crumbled meringues on top. It’s amazing with my favorite Coconut Cashew Granola. I’ve even been adding a spoonful to my morning coffee! I’m telling you, obsessed.
This whipped coconut cream is so creamy and decadent, you’d never guess it’s dairy-free. It is so downright delicious I think I even prefer it to regular whipped cream. It’s actually much more convenient to whip up on the fly too. I don’t always have heavy whipping cream in the fridge, but I always try to keep a few cans of coconut cream in stock.
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