Ooooh, yeah! Fall keeps a’comin!
This stuff is, as the name implies, so delicious. I discovered this delectable delight last year and could not stop raving about it. I would not have ever thought to blend pumpkin with coconut, but it works great, providing rich flavor.
Like the Califia Farms’ Pumpkin Spice Latte, I mostly use this as a coffee creamer. It’s very rich and sweet on it’s own, and a few sips was plenty before the back molars started squealing.
No, here’s what I did for the ultimate coconut coffee experience: I brewed a pot of Royal Kona Toasted Coconut (kona coffee blend), added a swig of our So Delicious Pumpkin Spice Coconut Milk, and then I topped it all with a scoop of Coconut Bliss Naked Coconut (ice cream). Yeah, I did it. AND, I took it with me to work.
Some things to note: this didn’t work well heated to make a warm pumpkin spice beverage. It also had a weird after taste when I used it to make waffles. However, I made a Thai Curry stew over rice, and I used this to substitute half the amount of coconut milk the recipe called for – YUM. The stew includes tons of hearty veggies (I also improvised, adding a few others), and the pumpkin spice blended really well with the sweet potatoes, brussels sprouts, green beans, etc. and the red curry. Who knew?