The Lactose Intolerance Clearinghouse Has Moved.

My old website can be found at www.stevecarper.com/li I am no longer updating the site, so there will be dead links. The static information provided by me is still sound.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on Smashwords.com or Amazon.com or BarnesandNoble.com or a whole lot of other places that Smashwords is suppose to distribute the book to. Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

I suffer the universal malady of spam and adbots, so I moderate comments here. That may mean you'll see a long lag before I remember to check the site and approve them. Despite the gap, you'll always get your say. I read every single one, and every legitimate one gets posted.


Thursday, February 05, 2009

KōV Non-Dairy Frozen Dessert

Who's the hottest person in the entire food business? Some anonymous food chemist who figured out a process for turning coconut milk into a non-dairy base is my guess.

Consider. Within the past year I've posted about Sid Wiggy's Coconut Creations (sweetened with agave), Luna & Larry's Coconut Bliss (sweetened with agave), Turtle Mountain's So Delicious Coconut Milk Yogurt and Purely Decadent coconut milk frozen dessert (sweetened with agave), and Stogo's vegan ice cream alternative (sweetened with agave).

Coincidence? Four in one year? All of them sweetened with agave? I don't think so. I mean, how many people even know what agave is? (It's the juice of a Mexican cactus, a form of fructose sugar called inulin.) I guarantee that some chemist figured out the combination of coconut and agave and has been peddling the rights all over the country.

Four? Let's make that five. My latest find is KōV Non-Dairy Frozen Dessert. It uses a cococut milk base and it's sweetened with agave. That's less coincidental than getting a straight flush in poker.

Our delicious and creamy non-dairy frozen dessert is made from all natural ingredients like coconut milk and agave. Flavored with fresh ginger root, ground vanilla, fair trade cocoa powder and pure peppermint extract, KōV [pronounced cove, and standing for kosher, organic, and vegan] delights the taste buds. Even better, KōV is vegan, kosher, has fewer calories, carbs, and a lower glycemic index than ice cream and other non-dairy frozen desserts.

Like Sid Wiggy's and Stogo's, KōV is another local product, found in stores in and around Philadelphia. They plan to introduce more products in the future.

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2 comments:

Chef Rachel said...

Now there is a cookbook that tells you how to make more than 100 flavors of coconut milk based frozen desserts sweetened w/your choice of honey or agave nectar + stevia. It's called The Ice Dream Cookbook by Rachel Albert Matesz.

http://www.thegardenofeatingdiet.com/PlanetaryPress.htm

Steve Carper said...

Thanks for letting me know. I'm putting up a blog post on this on May 7, 2009.