She has loved ice cream since childhood. Even in college, she would celebrate the completion of final exams by eating ice cream. Unfortunately, she became lactose intolerant later in life—a common issue that affects 30 million American adults to some degree, especially among those with Asian, African, or Native American heritage. It forced her to make big lifestyle changes and give up dairy ice cream and dairy products. She was dissatisfied with all the non-dairy ice creams on the market because they were icy, bland, and made with synthetic chemicals, highly processed sugars, and artificial flavors. To her and a lot of others, none of them were satisfying. Despite this, she wanted to enjoy clean, creamy, and luxurious ice cream again. So she started to work on her own product. “I was inspired to create the truth,” she says. “I decided it was important for me to make vibrant, real, clean, full-fat coconut ice cream with high- quality ingredients that allowed folks to enjoy ice cream again.”
So in 2014, she started her journey in her kitchen. With her background in biology, experience in creating plant-based recipes, and added luck as a supertaster (who can taste more nuanced flavors than the average person), she realized that the product created from fresh coconut cream does not have an overwhelming flavor like other brands sold on the market.
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