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Re-inventing your holiday recipes with Silk Coconut Milk

Most of you know by now that I have gone Paleo when it comes to eating. While it’s been challenging, it’s been rewarding to see the health benefits.

But it seemed like as soon as the calendar flipped to November 1st, I started freaking out about what I would do for the next two months…what would we eat at Thanksgiving? How can we go without Christmas cookies? And most importantly, how will we make our famous Cone Cranberry Salad?

Yes, the Cone Cranberry salad. It’s that good.

It’s actually the only recipe I’ve picked up from my husband’s side of the family that I actually make better than the original (his words, not mine!) and we look forward to it every year. In fact, we make batches upon batches of it from the first time we see cranberries in the grocery store until the last bag of frozen cranberries is gone well into the New Year.

But the key ingredient to the Cone Cranberry Salad is heavy cream that is whipped to perfection. So when we started thinking about how we could still make this favorite family recipe but keep it in line with a Paleo diet, we came up with a simple, yet brilliant, solution: Silk Coconut Milk!

To truly make the recipe below Paleo (& a bit healthier), omit the marshmallows and replace the sugar with Xylitol natural sweetener.

I hope your family enjoys it as much as we have!

Cone Cranberry Salad

1 bag fresh cranberries (12 oz)
1 1/2 cups sugar (or Xylitol)
1 pint Silk Coconut Milk
15 oz (2 good handfuls) of seedless red grapes, halved
5 oz (half a bag) of regular marshmallows, pulled into quarters (can omit)
3 oz of pecan halves, broken up into small pieces

1. Wash the cranberries and spread them out to dry on a dishtowel (preferably overnight, but not necessary).

2. Put the cranberries into a food processor and pulse until fully chopped, but not pureed.

3. Transfer chopped cranberries to a medium size mixing bowl and add the sugar.

4. Incorporate fully and set in the fridge overnight (again, not necessary, but optimal).

5. Beat the Silk Coconut Milk with an electric mixer on medium speed until it forms stiff peaks (stands on its own and becomes the consistency of whip cream); this should take about seven minutes.

6. Gently fold the Silk Coconut “Cream” into the cranberry/sugar mixture.

7. Incorporate the grape halves, nut pieces and marshmallow pieces into the cream/cranberry mixture.

8.Chill to allow to set up and enjoy!

Have your own Silk Holiday Recipe to share? If you do, you could WIN BIG!

Enter Silk’s Facebook Recipe Contest for a chance to win a KitchenAid Mixer and Silk for a year (exactly what you need to make the Cone Cranberry Salad!!!).

Entries will be judged in one of three categories:
-Best Drink
-Best Entree/Side
-Best Dessert

So what are you waiting for? Go share your Silk Holiday recipe and add flavor and health to your family’s favorites this season!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.