Tag Archives: Coconut

Mango Coconut Popsicles

I was visiting my sister and my beautiful nieces (2 and 5 years old) and they wanted to make popsicles so I pulled out the overripe mangoes and we made this together. I used whatever we had on hand, which truthfully wasn’t much and to my surprise, it tasted beyond amazing! The girls gulped them down and these things were bigger than them! As you can see from the pictures, there were no complaints from the crowd and this earned me 15 minutes of precious silence!
Older Baby Younger Baby
Ingredients
2 fresh, ripe mangoes (or 1 lb frozen diced mangoes) You can substitute any fruit for mangoes such as peaches, blueberries, raspberries, cherries, nectarines or anything else.
3/4 cup coconut milk (I use heavy cream as well)
1/4 cup sugar, honey, agave or equivalence of stevia

Directions
Peel the skin off of the mangoes, cut the flesh off of the large center seed and place directly into the blender.

Taste the mango to see the sweetness and add sugar as necessary. When they are over-ripen, they really don’t need any sugar added. Add the remaining ingredients into the mixer and set to high until it is fluffy and has expanded in size.

Distribute the puree equally among the Popsicle mold and freeze overnight.

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Coconut Lace Cookies with Berries

Lace Cookies with BerriesThis cookie is so simple to make, it is so elegant and has a great crisp and light flavor. I have to say, it is pretty amazing.

Cookie Ingredients
1/2 cup sifted almond flour
1/2 cup coconut flour
1/4 cup unsweetened coconut flakes
1/2 teaspoon cinnamon
1/8 tsp nutmeg
1/4 teaspoon baking powder
Pinch of salt
1/4 cup coconut oil
2 tablespoons heavy cream
2 tablespoons butter, room temperature
1/2 cup equivalence of stevia
1 teaspoon vanilla extract
Cookie Directions
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.In a bowl combine together the dry ingredients (almond flour, coconut flour, coconut flakes, cinnamon, nutmeg, baking powder and salt.) I like a smooth cookie so I will run the dry mixture through my food processor, you don’t have to do this.

In another bowl combine together the wet ingredients (coconut oil, cream, butter, stevia and vanilla. Mix with a hand-mixer until everything has been incorporated together.

Add the dry mixture in three installments and blend into the wet mixture.
Using a 3/4 teaspoon measuring spoon, drop the batter onto the baking sheet. Try to go for consistency in shape, do not overcrowd the sheets. There should only be 12 per sheet. Keep in mind that the batter will spread as it bakes making a thin cookie, so keep this in mind.
Bake for 8-10 minutes.Check frequently because they burn quickly!!!
Allow them to cool for 2-3 minutes so they harden enough so you can transfer them to a wire rack to finish cooling.
Dessert Ingredients
14 cookies
2 cups of mixed berries
1 cup whipped cream
Dessert Directions
This makes 4 desserts.Place a cookie on the bottom of the plate, cover with a little whip cream and place berries on top, continue this with 3 more layers.

Low-Carb Heavenly Coconut Bites

I love desserts. Especially ones that do not require long hours of work. This simple recipe looks amazing and tastes just as good!Heavenly Coconut Bites
Ingredients
1/2 cup butter
2/3 cup whey protein powder or coconut flour
4 cups unsweetened coconut flakes
2/3 cup coconut butter or coconut oil
1/4 cup sugar substitute (I prefer liquid stevia)
1 teaspoon vanilla or coconut extract
Directions
Melt the butter in a saucepan over low heat or you can use the microwave (use the defrost setting, this has a lower heat level and won’t cause the butter to explode in your microwave.) Remove from heat.
Stir the coconut flakes, sugar substitute and coconut butter into the butter mixture. Stir to incorporate everything. Add the vanilla or coconut flavoring if desired. If there is not enough butter, feel free to melt more to make the mixture work.
Shape the mixture into 1-inch balls, and then place the balls onto ungreased baking sheets.
Chill the balls in the refrigerator for 30 minutes before serving.
This makes anywhere from 20-25 balls of deliciousness.

Low-Carb Coconut Madeleines

I was experimenting with my madeleine recipe and made coconut madeleines. Yes, these have been perfected!Madeleine Cookies I started experimenting further and made a low-carb version that takes the coconut flavor to a new level!

This recipe makes 24 light and delicious madeleine cookies.

Ingredients
2 tablespoons melted butter to grease the pans
3 large eggs
2/3 cup sugar substitute (I love liquid stevia)
1 1/2 teaspoons coconut extract
1/2 teaspoon lemon zest, grated
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup coconut flour, put this through the food processor to get it as fine as possible
1/2 cup shredded coconut
10 tablespoons unsalted butter, melted and cooled

Directions
Preheat oven to 375°F Generously butter and flour the madeleine pans with some extra coconut flour.

Beat together the eggs and sugar in a large bowl with a handheld mixer. Once incorporated, add in the coconut extract, lemon zest, baking powder and salt.

Slowly add in the flour and then the coconut, once incorporated add the melted butter slowly. Add a quarter of the butter, beat the mixture and continue to add another quarter of the mixture, continue this until fully incorporated.

Spoon the batter into the pan leaving a little room from the top for the batter to rise.

Bake for 16-20 minutes or until the center has puffed up and the madeleine are a beautiful golden brown. Allow the cookies to cool in the pans and remove gently.

Store in a air-tight container but they won’t last long.

To make them extra special, melt 16 ounces of chocolate in the microwave and dip the cookies in them.

Coconut Madeleine Cookies

Madeleine CookiesI was experimenting with my madeleine recipe and made coconut madeleines. Yes, these have been perfected!

This recipe makes 24 light and delicious madeleine cookies.

Ingredients
2 tablespoons melted butter to grease the pans
3 large eggs
2/3 cup sugar
1 1/2 teaspoons coconut extract
1/2 teaspoon lemon zest, grated
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup shredded coconut
10 tablespoons unsalted butter, melted and cooled
powdered sugar for decorating

Directions
Preheat oven to 375°F Generously butter and flour the madeleine pans.

Beat together the eggs and sugar in a large bowl with a handheld mixer. Once incorporated, add in the coconut extract, lemon zest, baking powder and salt.

Slowly add in the flour and then the coconut, once incorporated add the melted butter slowly. Add a quarter of the butter, beat the mixture and continue to add another quarter of the mixture, continue this until fully incorporated.

Spoon the batter into the pan leaving a little room from the top for the batter to rise.

Bake for 13-17 minutes or until the center has puffed up and the madeleine are a beautiful golden brown. Allow the cookies to cool in the pans and remove gently.

Dust cookies with powdered sugar and store in a air-tight container but they won’t last long.

To make them extra special, melt 16 ounces of chocolate in the microwave and dip the cookies in them.

Almond Joy Muffins

Almond Joy MuffinsWho doesn’t love the delicious nutty and chocolaty flavors found in the famous Almond Joy? I decided to turn my candy inspiration into a muffin. this recipe makes 2 dozen delicious treats.

Ingredients
1 cup butter
2 cups granulated sugar
4 eggs
4 cups all-purpose flour
1 tablespoon and 1 teaspoon baking powder
1 teaspoon salt
1 cup coconut milk
1 tablespoon vanilla extract
4 cups semi-sweet chocolate chips
1/4 cup slivered almonds
1/4 cup coconut flakes

Instructions
Preheat oven to 350°F. Lightly grease a two 12 cup muffin pan or line with paper liners.

In a large mixing bowl cream together the butter and sugar until it is very fluffy and opaque. Beat the eggs in, one at a time.

In another bowl, sift together the flour, baking powder and salt.

Mix the dry ingredients and the coconut milk in batches starting and ending with the milk. Mix the ingredients together between the additions and scrape the side of the bowl to ensure everything has been incorporated properly.

Add the vanilla, chocolate chips, almond slivers and coconut flakes. Mix thoroughly.

Divide the batter evenly among the muffin cups and bake the muffins for 30-35 minutes, or until a toothpick inserted into the center of one comes out clean.

Allow the muffins to cool on before removing from the pan.

Slow Cooker South Indian Lamb Curry

Many people are fearful of making Indian food, with the complex spice profile, they are intimated and think that it requires complicated procedures. Nothing can be South Indian Lamb Curry, Indian Carrot Saladsimpler than this recipe. You chop everything up and throw it into one pot.

You are probably wondering what South Indian style means. As far as you are concerned, India is one country and they use tons of spices regardless of where you are from. True and not true, all at once.

I was born in South India (Southside!!), where the weather is very very hot and the monsoon season hits. We prefer spicy foods, coconut in everything and creamy foods. South India is filled with vegetarians and thanks to that, I was brought up loving vegetables. I couldn’t have asked for a better culinary childhood. Northerners also eat flavorful foods but it is not as spicy. Each region of India is known for different things. There is even a region that adds sugar to everything, even savory recipes. That will be saved for another day, back to my delicious recipe from my motherland.

TIP: It is an Indian tradition to cook your spices first to release their full potential. We usually cook the spices in ghee (clarified butter) and the spices are added at the beginning of cooking to infuse every ingredient with flavor. Give it a try, you won’t be disappointed.

Ingredients
2 tablespoons ghee or clarified butter (feel free to use regular butter)
2 tablespoons vegetable oil
2 large onions in ¼ inch wedges
2.5 lbs of lamb meat, cubed into 1 inch portions
2 tablespoons coriander seeds or powder
2 tablespoons cumin seeds or powder
2 teaspoons fennel seeds or powder
6 cardamom pods or 1 teaspoon cardamom powder
1 cinnamon stick or 1 teaspoon cinnamon powder
2 teaspoons garam masala powder
2 bay leaves
6 whole dried red chili peppers
8 curry leaves
2 teaspoons turmeric powder
5 cloves garlic, minced
2 teaspoons garlic powder or fresh garlic paste
1 tablespoon salt
1 can of coconut milk (make sure there are no additional additives or sugars)
½ cup coconut flurries(shredded coconut), unsweetened

Directions
Brown the lamb for the best flavor. If you don’t have the time, skip this step.

Place all of the ingredients in the crock pot and allow it cook on high for 6 hours. Add water or chicken/beef broth to the top of the food to ensure it does not burn.

Remove the cinnamon stick, cardamom pods and bay leaves before serving. Serve over jasmine rice or with naan. Yeah, it really is that easy!