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Perfectly cooked and seasoned blackened salmon, served over coconut rice with a fresh pineapple salsa! This delicious dinner recipe is surprisingly easy to make, and comes together in about 30 minutes. It’s full of flavor, super healthy, and will quickly become a family favorite!

close-up image of three blackened salmon fillets on a plate.

What You’ll Need to Make Blackened Salmon with Coconut Rice and Pineapple Salsa

Salmon – I prefer either atlantic or king salmon fillets for this recipe! Those varieties are thicker, and cook up perfectly flaky and tender. Another common type of salmon you’ll find at most grocery stores is sockeye salmon. However, sockeye is very lean, and doesn’t have nearly as much flavor as atlantic or king salmon.

Fresh Pineapple – Peel, core, and finely dice fresh pineapple for your pineapple salsa! Pineapple is perfectly tangy and sweet, which helps to balance out the savory and spicy components of the rest of this dish. Not a pineapple fan? Try one cup of fresh diced mango instead.

White Rice – Make sure you use a long grain white rice for this coconut rice recipe. Any other type of rice won’t cook the same. I love this organic long grain white rice – it’s delicious! Though if you’re looking for a grain free option, sauté up some cauliflower rice in about a tablespoon of coconut oil, instead.

Blackened Seasoning – Sure, you can buy blackened seasoning from the store, but it’s just as easy to make yourself at home! It’s a simple blend of six spices, which you likely already have on-hand. And this way, when you make this blackened salmon seasoning blend yourself, you have complete control over the flavors. Feel free to add in as much or as little of each spice as you’d like!

close-up image of blackened salmon served over coconut rice with pineapple salsa on top.

Tips and Tricks

  • Not sure if your salmon is cooked through? Check by inserting a meat thermometer into the thickest part of one of the salmon fillets. If the thermometer reads a minimum of 120° Fahrenheit, then your salmon is fully cooked and ready to eat!
  • Avoid heating your skillet to too high a temperature before cooking the salmon. I know this recipe is for blackened salmon, but we mostly achieve that blackened look through the seasonings we use. Not by cooking at a high temperature, which could easily burn and overcook our salmon fillets.
  • Switch up this recipe anyway you’d like! If you don’t like salmon, you can replace it with whatever fish you prefer. Blackened mahi mahi, halibut, or even red snapper would all taste delicious!
overhead image of a blackened salmon bowl with pineapple salsa and coconut rice on the side.

This Blackened Salmon Recipe is…

Blackened Salmon with Coconut Rice and Pineapple Salsa

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Perfectly cooked and seasoned blackened salmon, served over coconut rice with a fresh pineapple salsa! This delicious dinner recipe is surprisingly easy to make, and comes together in about 30 minutes. It’s full of flavor, super healthy, and will quickly become a family favorite!

Ingredients

  • For the pineapple salsa:
  • 1 cup finely diced fresh pineapple

  • 1/2 red bell pepper, finely diced

  • 1/4 cup finely diced red onion

  • 1 jalapeño, seeded and finely diced

  • 3 tablespoons fresh cilantro, finely chopped

  • 1 tablespoon lime juice

  • 1/4 teaspoon salt

  • For the coconut rice:
  • 2 cups long grain white rice

  • 1 (13.5 ounce) can coconut milk

  • 1 1/4 cup coconut water, or plain water

  • pinch of salt

  • For the blackened seasoning:
  • 3 tablespoons smoked paprika

  • 1 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried oregano

  • pinch of cayenne pepper, optional

  • For the salmon:
  • 4 (6 ounce) salmon fillets

  • 2 tablespoons avocado oil

Directions

  • Start by making the pineapple salsa by adding all salsa ingredients to a bowl and mixing to combine. Set aside, leaving the flavors to develop and intensify while you prepare the rest of this dish.
  • Now, make the coconut rice by adding all coconut rice ingredients to a small saucepan over medium heat. Bring rice to a boil, then reduce to a simmer and cover. Simmer for 15 minutes, then remove from heat and fluff with a fork.
  • While the rice cooks, prepare the blackened seasoning by adding all seasoning ingredients to a small bowl and mixing to combine.
  • Pat salmon fillets dry with a paper towel, then sprinkle flesh side with blackened seasoning.
  • Heat oil in a large skillet over medium heat. Once oil is hot, place salmon fillets in skillet, flesh side down, and cook 2-3 minutes. Then, flip salmon and cook 6-7 minutes, or until internal temperate of salmon reaches 120° Fahrenheit.
  • Divide the coconut rice between four bowls, place a salmon fillet into each bowl, then top the bowls with pineapple salsa.

Recipe Video

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Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!

hand holding a cone of vegan ice cream

What You’ll Need To Make No-Churn Vegan Ice Cream

Full-Fat Coconut Milk – Two cans (must be canned!) of full-fat coconut milk are the base of this creamy vegan ice cream recipe. I use and love the Native Forest Coconut Milk, but any unsweetened full-fat coconut milk should work. Other brands I recommend are Thai Kitchen and A Taste of Thai Coconut Milk.

Sweetened Condensed Coconut Milk – I used Nature’s Charm Sweetened Condensed Coconut Milk in my ice cream and it turned out perfect! However, I’m sure any brand of sweetened condensed coconut milk will work. And it doesn’t have to be coconut milk either, your sweetened condensed milk can be made of any non-dairy milk!

Vanilla Extract – A touch of vanilla extract for that deliciously sweet vanilla flavor! For an extra fancy ice cream, you can add a touch of vanilla bean paste as well.

Pinch of Salt – While not totally necessary, a pinch of salt helps to bring out the sweetness of this recipe! You’re gonna have to trust me on this one, a tiny pinch of salt goes a long way here. I highly recommend giving it a try!

vegan vanilla ice cream inside a loaf pan

Adjust The Flavors

Make it Vegan Chocolate Ice Cream: For a chocolate version, add 1/2 cup cocoa powder into the blender. And, for double chocolate (because why the heck not?!) swirl in some mini chocolate chips before freezing.

Add Cookie Dough: If you’re a cookie dough ice cream lover like me, sprinkle small scoops of this Healthy Cookie Dough into the coconut milk mixture right before freezing.

Make it Vegan Coffee Ice Cream: Blend a quarter cup of instant coffee powder in with the rest of the ingredients for a caffeinated twist!

No-Churn Vegan Vanilla Ice Cream

0 from 0 votes
Recipe by Samantha Course: UncategorizedDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Freezing Time

6

hours

Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!

Ingredients

  • 2 (14-ounce) cans full-fat coconut milk

  • 1 (11.2-ounce) can sweetened condensed coconut milk

  • 1 teaspoon vanilla extract

  • small pinch of salt

Directions

  • Add all vegan vanilla ice cream ingredients to a blender and blend until smooth.
  • Transfer to a lined loaf pan or large container, then freeze for 6 hours. Thaw for at least 10 minutes before serving.

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Fresh, creamy, and irresistibly delicious pineapple ice cream! Made with just two ingredients, and in under 5 minutes. This non-dairy frozen dessert is the BEST healthy summertime treat.

hand holding a cone of pineapple ice cream

What You’ll Need To Make Pineapple Ice Cream

Frozen Pineapple Chunks – Either cut, then freeze a fresh pineapple yourself, or buy already frozen pineapple chunks. For tips on how to cut a pineapple, check out my step-by-step blog post here. But if you’re looking to save some time, buy two bags of frozen pineapple chunks from the frozen aisle at your local grocery store.

Coconut Milk – Thick and creamy full-fat coconut milk tastes best in this pineapple ice cream! However, you can certainly use a light coconut milk instead, or really any kind of milk you’d like. And if you don’t have milk, use a couple tablespoons of water. The liquid is introduced at the very end of this recipe and should be used sparingly, just until you achieve a thick and creamy consistency.

Food Processor or High-Speed Blender – While food processors work best to make this non-dairy frozen dessert, a high-speed blender will work as well. I made my pineapple ice cream with this (super cheap!) Hamilton Beach food processor. But I’ve also tried this recipe in my Vitamix, and it worked as well – just required more stopping to scrape down the sides of the blender.

overhead image of pineapple ice cream in a loaf pan

Tips and Tricks

  • Start with 1/4 cup of coconut milk, then slowly add in more to blend. The frozen pineapple mixture will start out icy and crumbly, but slowly turn smooth and creamy as more liquid is introduced. It’s important to start small here, as to not risk “watering down” your ice cream!
  • Swirl in some toasted coconut or fresh pineapple chunks! Right after blending, transfer the pineapple ice cream to an airtight container and stir in any mix-ins you’d like. Or, serve this healthy dessert with your favorite ice cream toppings!
  • Depending on how solid you’d like your ice cream, either serve it right away or freeze for a few hours before eating. How solid it is may also depend on how warm it is outside. During the summer months, I certainly have to freeze this for at least an hour before scooping and serving!

This Pineapple Ice Cream Is…

2-Ingredient Pineapple Ice Cream

1 from 1 vote
Recipe by Samantha Course: Dessert, SnacksDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

Fresh, creamy, and irresistibly delicious pineapple ice cream! Made with just two ingredients, and in under 5 minutes. This pineapple ice cream is the BEST healthy summertime treat.

Ingredients

  • 4-5 cups frozen pineapple chunks, about 2 10-ounce bags

  • 1/4-1/2 cup coconut milk

Directions

  • Add frozen pineapple chunks to food processor and pulse until crumbly.
  • Slowly add in coconut milk, starting with ¼ cup and adding more as necessary, and pulse until smooth.
  • Either serve immediately, or transfer pineapple ice cream to a parchment-lined loaf pan and freeze for 2-3 hours.
  • To serve, remove from freezer and let sit at room temperature for 5 minutes before scooping and enjoying.

Recipe Video

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This homemade vegan caramel sauce is perfectly sweet and super easy to make! It comes together in one saucepan, with just 3 ingredients, and in under 5 minutes. This vegan caramel is delicious drizzled over ice cream, apples, cake, or cookies!

vegan caramel sauce being spooned out of a jar

What You’ll Need

Coconut Cream – Coconut cream is the thick, white cream found at the top of a can of full-fat coconut milk. It’s important to note that coconut cream can only be obtained by a can of full-fat coconut milk, not low-fat or boxed coconut milk. Native Organics also sells a great canned coconut cream, which is what I used in this recipe. Also, remember to only use the coconut cream and not any of the liquid found at the bottom of the can. To do this, open your can of full-fat coconut milk or cream, then scrape and remove the cream from the top. Fill a one-cup measurer with this coconut cream, then save the liquid for use in smoothies later on!

Maple Syrup – This natural sweetener is the only sweetener in this vegan dessert recipe! Our vegan caramel is so much healthier than your standard caramel because it contains only natural ingredients, and has a lot less sugar. However, healthier doesn’t mean any less delicious. Maple syrup gives this sauce an irresistibly rich flavor.

Peanut Butter – Peanut butter is the finishing touch to this recipe, adding the perfect texture and flavor. Though if you’re not a fan of peanut butter, you can use almond butter, cashew butter, pecan butter, or sunflower seed butter in its place!

vegan caramel sauce being whisked in a saucepan

This Vegan Caramel Is….

  • Healthy
  • Plant-Based
  • Gluten-Free
  • Refined Sugar-Free
  • Paleo
  • & Delicious!

Adjust This Recipe to Your Dietary Needs

Make it Nut-Free: Replace the peanut butter in this recipe with 1/4 cup of sunflower seed butter!

Make it Paleo: Use almond butter instead of peanut butter for a delicious paleo caramel recipe.

3-Ingredient Vegan Caramel Sauce

0 from 0 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

8

servings
Prep time

2

minutes
Cooking time

3

minutes
Total time

5

minutes

This homemade vegan caramel sauce is perfectly sweet and super easy to make! It comes together in one saucepan, with just 3 ingredients, and in under 5 minutes. This vegan caramel is delicious drizzled over ice cream, apples, cake, or cookies!

Ingredients

  • 1 cup coconut cream, see Notes

  • 1/2 cup maple syrup

  • 1/4 cup almond butter or peanut butter

Directions

  • Add coconut cream and maple syrup to a small saucepan over medium-high heat. Stir constantly until bubbling, then reduce to low heat and continue stirring for 3 minutes.
  • Remove pan from heat and stir in almond or peanut butter. Let cool, it’ll continue to thicken as it cools.

Notes

  • Coconut Cream: Coconut cream is the thick, white creamy part at the top of a can of full-fat coconut milk. You can only obtain coconut cream from either a can of full-fat coconut milk, or a can of coconut cream.

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My homemade Vegan Chocolate Chip Pecan Pie recipe is simple, sweet, and soo delicious. Made with simple ingredients, and infused with unsalted pecans and chocolate chips, this pecan pie will be a huge hit during holiday dinners!

I don’t know about you, but I think pecan pie is a must-have Thanksgiving dessert! This pecan pie is made with chocolate chips (technically optional but highly recommended) and it’s vegan-friendly, so everyone – no matter their allergies – can enjoy it. It’s also the slightly healthier version since it’s made with ingredients like coconut sugar and coconut milk, instead of corn syrup and eggs.

Main Ingredients Needed to Make This Chocolate Chip Pecan Pie

  • Prepared pie crust – I used gluten-free

  • Pecans (chopped)- I used raw & unsalted pecans

  • Chocolate chips – Up to you, but dark or semi-sweet would probably taste best

  • Butter – dairy-free (Earth Balance is a good option)

  • Coconut milk (full-fat)

  • Coconut sugar – you can sub for brown sugar if you’d like

  • Cornstarch

  • Vanilla Extract

  • Salt

Tips to Consider When Making This Vegan Chocolate Chip Pecan Pie Recipe

  • I personally love the pecan-chocolate chip combination, but if you want to make more of a traditional pecan pie, you can use 1 cup whole and 1 cup chopped pecans instead, and omit the chocolate chips.

  • Since this recipe is vegan, that means no eggs! Cornstarch is going to help bind this pie together. Just make sure to let it cool completely before slicing so it has time to firm up.

  • Want to up the sweetness even more? Serve it with your favorite dairy free vanilla ice cream!

Vegan Chocolate Chip Pecan Pie

5 from 1 vote
Recipe by Samantha Course: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 
Total time

1

hour 

30

minutes

My homemade Vegan Chocolate Pecan Pie recipe is simple, sweet, and soo delicious. Made with simple ingredients, and infused with unsalted pecans and chocolate chips, this pecan pie will be a huge hit during holiday dinners!

Ingredients

  • 1 (9-inch) Whole Prepared Pie Crust (gluten-free)

  • 3 Tablespoons Dairy-Free Butter

  • 1/2 Cup Coconut Sugar

  • 1 Cup Unsweetened Full-Fat Coconut Milk

  • 1 Teaspoon Vanilla Extract

  • 3 Tablespoons Corn Starch

  • 1/4 Teaspoon Salt

  • 1 Cup Raw Unsalted Pecans

  • 1/2 Cup Chocolate Chips

Directions

  • Preheat your oven to 350° Fahrenheit and par-bake the pie crust for 25 minutes.
  • Add all pie filling ingredients except pecans and chocolate chips to a bowl and whisk together.
  • Once smooth, add in chopped pecans and chocolate chips.
  • Transfer filling to par-baked pie crust, then bake for 1 hour.
  • Cover pie with aluminum foil about halfway through to prevent crust from burning.
  • Remove pie from oven, let cool completely before slicing.

Recipe Video

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