This long weekend has been great. The weather has been amazing and this weekend has been ridiculously productive.
Starting out on Friday my fiancé and I began to pull down the hideous shed in our backyard. The thing has been an eye sore for the past almost five years. Judging the shed only on its shotty workmanship we didn’t think it would be much of a challenge to rip it apart. Shortly after getting started we noticed that the only thing holding the shed together was an excessive use of nails.
After tearing down the shed and filling up two dumpster bags of materials it was time to get started with construction. We headed to Home Depot and spent a small fortune on wood.
Lucky for us some friends had volunteered their time for the day. The actual construction of the fence and the deck took much more effort than the four of us had previously assumed, with work spilling into Sunday.
But after two days of work we got to sit down and enjoy the fruits of our labour.
Now all I have left to do is plant some pretty flowers and plants along the edge of the deck along the fence and the whole picture will be complete.
In exchange for the crazy amounts of help from our friends we decided to make some delicious BBQ’ed meals followed by my first attempt at dairy free “ice cream”. I favour coconut milk as my liquid dairy substitute so I decided to make a coconut “milk” desert. It turn out completely delicious, much more solid than regular ice cream and I will probably sub out at least 1.5 cups of coconut milk for condensed coconut milk next time. But it turned out great, just more of a sorbet than an ice cream.
Pina Colada Sorbet
4 cups Coconut Milk (unsweetened)
1/2 cup pureed pineapple
1/2 cup and 1tsp sugar
1/4 cup unsweetened shredded coconut
1 tsp coconut extract
1 oz. malibu rum (optional)
1. In a food processor puree pineapple, transfer to a Tupperware and mix in 1 tsp of sugar, store in fridge for one hour.
2. Combine coconut milk with 1/2cup of sugar, mix until sugar is totally dissolved. Stir in 1 tsp coconut extract, rum and shredded coconut.
3. Transfer to ice cream maker and freeze according to manual instructions. This is normally about 30minutes in the ice cream maker. 5-10minutes before the end of the process mix in the crushed pineapple which has been sitting in the fridge for the past hour.
4. Transfer to a freezer friendly container and let it harden up. If you want something more slushy the “ice cream” is perfect for serving fresh from the ice cream maker, if you want something a little harder, let it sit in the freezer for 2-3hours.