On a Budget (and coconut whipped cream)
I’m a huge proponent of eating clean (when you can) and staying on a budget. Let’s face it, eating healthy can be expensive. Produce isn’t always cheap and because it can go bad, you are always stocking up your fridge for the week. The key to saving money is finding the produce that is on sale and buying that for the week. I used to just buy whatever I wanted for each week but when my grocery bills were exceeding $100 (for just 2 people), I was thinking my spending was getting out of hand. PLUS, I was throwing some stuff away because I just couldn’t eat it fast enough. Now that I’ve eliminated a bunch of things from my nutrition like dairy, legumes, and gluten (not for the trend but for health reasons), I find I’m able to eat more produce because I don’t have as many choices to choose from.
Anyway – Kroger was having this great sale on produce: Pineapples – $1.00, Strawberry Papayas – 2 for $5.00, 5-lb. bag Blood Oranges – $2.99, and Raspberries 2 pints – $5.00. I also picked up a package of pre-sliced mangos for $4.99 (that wasn’t really bargain shopping but I LOVE mangoes and they were really ripe this week so I couldn’t pass it up). So I picked up all of these things, took them home, chopped them up into bit-sized pieces and made myself this super delicious tropical fruit salad. To take this fruit salad to the next level, I whipped up some super easy coconut whipped cream. Yes – you really can make whipped cream from canned coconut milk. It just takes a little bit of planning and a few minutes and you are all set.
1 can coconut milk (I use Thai Kitchen)
1 tsp vanilla extract
1 tablespoon powdered sugar (optional – if you like it to be a tad sweeter)
1. Place a metal mixing bowl in the freezer for at least 1 hour. Place your coconut milk in the fridge for 2 hours or overnight if you really like to plan ahead. This ensures that the cream separates from the liquid.
2. Separate the solid cream from the liquid. Save the liquid for later or pour over your fruit salad to act as a liquid. In your metal mixing bowl, add the solid coconut cream and vanilla extract (and powdered sugar if you are using it). Mix with an electric mixer on high for 1-2 minutes or until thoroughly mixed through and it has a creamy consistency.
3. Add a huge dollop to your fruit salad and enjoy!
The actual fruit salad ingredients with their prices
1 small pineapple – $1.00
2 strawberry papayas – $5.00
1 container pre-sliced mangos – $4.99
1 pint raspberries – $2.50
2 blood oranges – $.74 (8 oranges for $2.99 = $0.37 an orange)
1 can coconut milk – $2.89
Total – $17.12
Makes about 10 servings (perfect for breakfast and lunch sides) = $1.71 per serving