Ok, so the Holidays are ca-ray-zay for most people. Either your making something or avoiding making something. Or, maybe you’re lucky like my spouse who just sits by while I hand feed him…
Well, if you’re of the former camp, then I have the solution for you!
1. Frozen yogurt.
2. Gluten-free cookies.
3. Coconut Oil.
We are so lucky to have an amazing frozen yogurt shop nearby that has a rotating array of 6 flavors. They’re gluten-free (96% of the flavors), non- or low-fat and deeeeelicious. They have the most scrumptious Caramel Crust Pumpkin Pie flavor right now. Here’s what you do, take some gluten-free cookies and put them in a food processor, blender or crush with a device of some kind. Then melt some coconut oil (no coconut flavor is imparted in the cookie) and pour into your crushed cookies until you get a pie crust consistency. Maybe 1-1 1/2 cups of crumbs? Press into pie pan and bake at 350° for 10-12 minutes. Watch it so it doesn’t burn. A recipe I used (while not gluten-free but oh so good) was 17 Biscoff cookies and about 4 T coconut oil. Once the crust cools pour in some slightly melty froyo. Freeze. Done. Voila. It does tend to melt a little quicker than a pie made with cool whip, and I am going to experiment by adding some of the whip from below. But it still tastes fantastic!
If you really want/need some “cool whip” you can refrigerate a can of coconut milk (Thai Kitchen lines their cans with BPA, FYI), scoop out the cream and discard or save the water, and blend the cream with agave and vanilla. It’s the standard vegan soy-free cool whip substitute and it’s pretty creamy and delicious. You could flavor it as well. It’s not coconutty, but try it and see for yourself. Here’s a recipe with pictures, and she uses sugar which you can probably omit.
In the spirit of lazy gluten-free, there are no pictures, just crumbs in my keyboard.