Tag Archives: coconut

Coconut Lime Verbena Hot Process Soap with Green Tea Butter

My biggest area of error when I make soap is remembering the fragrance oil and pre-planning what it will look like. I try to have different levels planned for how it should look. I plan an “ideal” and an “it’s too thick for that/I won’t have the time” backup plan, which is scaled back in case of acceleration. My plan for forgetting the fragrance oil is just to not forget the fragrance oil.

So I added the mica into the crockpot and mixed it in three areas with some white in between and started scooping it into the mold… but then I remembered the fragrance oil! So I decided to scoop things back into the crock pot, add the fragrance and try to get it all properly mixed in without mixing all the colors together, which I mostly failed at since this was hot process. The purple and the brown mostly became one. I should have added more color to compensate for what I had done but I had put my mica’s away already and decided to just go with things as they were. So things didn’t quite turn out to plan, I am still pleased with the end result.

This was a fairly standard plant based recipe with coconut, olive, palm, shea and castor. I am using a green tea infused butter to superfat this recipe to make it a little special.

Lemon Coconut Cream Pudding

 

 

I decided to make a pie out of it… just add it to a baked pie crust that has cooled.

I bet it would be amazing layered in a glass with raspberries and banana slices or used in a fruit tart.

Along with starch there is also egg yolk in this recipe so I guess the recipe falls under “cream pudding”, the term used for Custard/Pudding hybrids. It is very thick so it works best as a pie.

I kinda baked my moons and stars too long because I got distracted.

This is a dairy-free recipe, that’s why it has vegan butter yet still uses eggs. You can use regular butter if you are not dairy-free.

Lemon Coconut Cream Pudding

Ingredients:

1 cup sugar

3 tablespoons corn starch

1 cup coconut milk

1/2 cup lemon juice

3 large egg yolks, lightly beaten

1/4 cup vegetable based vegan butter

1 tablespoon grated lemon peel

1 cup coconut cream

Instruction:

In a heavy sauce pan mix the sugar and corn starch, whisk in the coconut milk and lemon juice until smooth. Cook, stirring over medium high heat until thickened and bubbly, reduce heat to low and cook for two minutes. Take the pan off of  the burner and whisk a small amount of the hot mixture into the egg yolks before adding the egg yolks to the pan, while whisking constantly, return pan to heat and bring to a gentile boil, cook stiring for a minute more. It will get pretty thick.

Remove from heat, stir in the butter and lemon peel. Let it cool for a few minutes without stiring.

When cooled a bit stir in coconut cream and you are done. Pour it into serving cups by itself or with fruit, use it as cake, pie or pastry filling.