Tag Archive: Coconut

Tropical Greek Yogurt Parfait

tropical-greek-yogurt-parfait

It’s been a long time since I posted a dairy-heavy recipe. A long time. I stopped eating dairy for a while after watching foodie documentaries and getting all the info; I don’t think that was a bad choice, but recently my snacking choices have been less-than-healthy, and the idea of something tasty, high in protein, and–most importantly–tasty was too appealing to pass up.

I can’t believe how much I forgot I missed greek yogurt. Between pineapple and pomegranate Chobani and cherry Fage, I go through those 6oz containers like nobodies business. It’s becoming an expensive habit. It ends up being so much cheaper to buy the plain yogurt and flavor it myself. I don’t mind because it makes the flavor combinations almost endless.

tropical-greek-yogurt-parfait-spoon

Look for crushed pineapple—not diced or sliced—and one that has no added sugars in it to keep this naturally sweetened.

Tropical Greek Yogurt Parfait

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 serving):

  • 2 Tablespoons canned crushed pineapple
  • 6 oz plain Greek yogurt
  • 1 Tablespoon honey
  • 1 Tablespoon unsweetened shredded coconut

tropical-greek-yogurt-parfait-2

Method:

  1. First spoon the pineapple into the bottom of a medium sized bowl.
  2. Then pile the yogurt on top.
  3. Drizzle on the honey and finish with coconut. Eat immediately or put back in the refrigerator for later.

tropical-greek-yogurt-parfait-spoonful

Honey-Pineapple-Coconut. I’m telling you, Chobani needs to get on that flavor.

Paleo Vanilla Cupcakes

Last week was my parents’ anniversary. To celebrate I got them a cheesy present and made dessert; it’s what I do. I figured a cake would be a bit much for 3 people so I went with cupcakes using a secret ingredient I picked up last month at the store.

I’ve had coconut flour before but didn’t bake much with it. It’s really high in fiber so it makes a great cake batter. In most paleo recipes I’ve seen using it, the main structure comes from coconut flour and eggs so that’s what I copied.

The texture of these was perfect—very similar to angel food cake. Surprisingly there wasn’t much coconut flavor to them at all. You could swap any extract for vanilla and have a tasty cupcake I would bet. If you wanted to make these strictly paleo, substitute a low-glycemic sweetener like palm sugar in for the cane sugar.

Paleo Vanilla Cupcakes

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients(Makes a dozen cupcakes):

  • 1/2 cup plus 2 Tablespoons coconut flour
  • 4 eggs
  • 2 egg whites
  • 1/2 cup cane sugar
  • 1 cup coconut milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda

Method:

  1. Preheat your oven to 350 degrees and line a dozen cupcake holders.
  2. Combine all of the ingredients together in a large bowl and mix until it forms an even batter.
  3. Scoop equal amounts of the batter into each cupcake well.
  4. Bake for 25-30 minutes or until the tops are firm to the touch.
  5. Remove from the oven. Let the cupcakes cool completely before frosting them.

I cut the recipe in half when I made these and got 6 cupcakes, which was perfect because we’re only 3 people. It’s a really easy recipe that anyone starting out gluten-free baking could do without problem.

If you like this recipe, you might also like paleo chocolate cupcakes.

Peanut Butter Chocolate Chip Macaroons

July 2nd 004

Have I made it obvious that I love peanut butter and chocolate yet? I love it in cakes, I love it in cupcakes, I love it from the jar and off a spoon, and now I love it in macaroon form.

Sometimes I miss walking in to a bakery and picking out the most absurd, delicious, and oversized baked good they have. Wildflour is good for that but far away and expensive, so I try now and again to bring the bakery into my kitchen.

July 2nd 013

These cookies are as easy as they are impressive. There are only 5 ingredients and yet have a rich and sophisticated flavor. And who wouldn’t love being handed a macaroon the size of there fists?

Peanut Butter Chocolate Chip Macaroons

Ingredients(Makes 9 large macaroons or 20 regular-sized):

  • 3 cups shredded, unsweetened coconut
  • 1/2 cup natural salted peanut butter
  • 1/2 cup maple syrup
  • 3oz bittersweet chocolate chunks OR 6 Tablespoons chocolate chips
  • 1/4-1/3 cup water

Preheat your oven to 275 degrees.

In a large bowl, mix together the coconut, peanut butter, maple syrup, and chocolate chunks. Slowly add in water just enough so that the dough holds itself together.

July 2nd 031

For large macaroons, press the dough into an ice cream scoop and drop it onto a baking tray lined with parchment paper. Bake for 80-90 minutes until you can lift the macaroons up without cracking or denting the surface.

For small macaroons, do the same method with a melon baller and bake for 50-60 minutes until set.

July 2nd 016

Mmm, I would suggest eating one when it comes out of the oven and the chocolate is melted and messy. Using a good brand of chocolate in these makes all the difference since the ingredients are so simple.

Semi-Homemade Coconut Cupcakes With Lemon Buttercream

April 24th 014

Lord help me.

I’m posting a Sandra Lee-esque recipe.

April 23rd 004

It’s not that I don’t love baking from scratch; I do. But there are only so many hours in a weekend, especially Easter weekend. Somewhere between spending Saturday at the mall and egg-painting and Sunday at home with family sifting together flour, sugar, and baking soda didn’t seem so important. So I phoned it in. But I made the frosting from scratch, and everyone knows that’s the part that counts.

Coconut Cupcakes

Ingredients(Makes around 16 cupcakes):

  • 1 box yellow cake mix
  • 2 or 3 eggs*
  • 1 cup coconut milk

*Use however many the instructions for the cake mix calls for.

Preheat an oven to 325 degrees.

Mix together the mix, eggs, and coconut milk in a large bowl until well-beaten.

April 23rd 048

Evenly scoop the batter into lined cupcake tins making sure each paper liner is about 2/3rds full. Bake for 22-25 minutes or until the tops are firm to the touch. Let cool completely before frosting.

April 24th 003

Lemon Buttercream

Ingredients:

  • 4oz room-temperature butter
  • 2 cups powdered sugar
  • Zest from one lemon
  • 2 teaspoons lemon juice

Beat together the butter and 1 cup of powdered sugar. Slowly incorporate the rest of the sugar while beating until all of it is mixed in. Add in the lemon zest and juice and mix until the frosting reaches a uniform consistency.

April 24th 008

Spread on cupcakes or over cake. Optional: Roll the tops of the cupcakes in a bowl of shredded coconut.

April 24th 010

Like I said, it’s the frosting thought that counts.

Coconut Blondies

March 2nd 022

These are about as rich and decadent as a cup of coconut milk can make anything to be. When these first came out of the oven, I weren’t sure if they were technically a cake or a blondie. It turns out the difference(very unscientifically) lies in the ratio of fat and sugar to flour. Since these are full of fat and sugar(and taste delicious in case that’s not a clue), I feel pretty comfortable calling them blondies. Also, a cake needs frosting I feel and these just melt in your mouth all their own.

March 2nd 012

Coconut Blondies

Ingredients:

  • 1 cup coconut milk
  • 1/4 cup safflower/canola oil
  • 2 eggs
  • 1 cup sugar
  • 1/2 Tablespoon vanilla extract
  • 1 cup all-purpose flour(I used Bob’s Red Mill gluten-free flour)
  • 1/2 coconut shreds
  • 1/3 cup white chocolate chips(optional)
  • 3/4 teaspoon baking powder

Preheat your oven to 350 degrees. Grease an 8×8 pan.

March 2nd 001

Mix together the coconut milk, oil, eggs, sugar, and extract until the eggs are just beaten in.

Sift in the flour and baking soda and mix until it has just come together. The batter should be pretty loose.

March 2nd 005

Pour the batter into the pan and bake for 40-45 minutes or until the center of the cake has cooked through.

March 2nd 021

I would definitely make this again in a heartbeat, except I might have to double the recipe next time and add toasted hazelnuts. The coconut flavor is just strong enough to notice but the vanilla keeps it from taking over.

March 2nd 016

Did I mention I really love them? I think I’ll have another.

Coconut-Crusted Tempeh

January 30th 104

Tempeh is one of those foods I never thought I’d be eating just two years ago. Just the thought of fermented soy isn’t exactly appetizing. Thoughts aside, it’s nutritionally great and easy to prepare and eat. You don’t even have to cook it, but this recipe adds some sweet and saltiness to it. The coconut coating reminds me of coconut shrimp. And it couldn’t be easier to make.

Coconut-Crusted Tempeh

Ingredients(For 2 servings):

  • 1 block of tempeh
  • 1/4 cup shredded, unsweetened coconut
  • 2 tablespoons agave nectar
  • a pinch of salt

January 30th 082

Preheat an oven to 350 degrees. Cube a block of tempeh into bite-sized pieces and combine in a bowl with the coconut, salt, and agave nectar.

January 30th 083

Toss the tempeh to coat it in coconut. Next, line a baking pan and lay out the tempeh in a single layer.

January 30th 086

Bake for 30 minutes or until the coconut begins to toast.

January 30th 110

The flavor is really nutty and a little sweet. The texture doesn’t really change from raw tempeh which is good because it has a “meaty” bite to it. It goes good on its own or with a salad.

January 30th 112

And don’t forget today’s the last day to enter the giveaway!

Copycat: Blueberry Muffin Larabar Recipe

January 30th 098

When I first heard of Larabar’s new flavor I was excited. Slap the word “muffin” onto anything and you’ll grab my attention. You might even get me to watch C-Span if they named a show “Nancy Pelosi Discusses The Debt With Muffins”. The reviews I’ve read of the flavor have been mixed; I haven’t tried them because I don’t think they’re in stores yet. Rather than waiting, I decided to make my own and I have to admit that these are amazing. They taste better than any Larabar I’ve had; maybe because they’re fresher or maybe they just rock. If you need a muffin and don’t want a muffin top, these are a great, healthy, raw alternative.

Blueberry Muffin “Larabars®

Ingredients(Makes 6 bars):

  • 1 cup(about 20) pitted dates
  • 1 cup almonds
  • 2 tablespoons shredded, unsweetened coconut
  • 1/2 cup dried blueberries
  • 1/2 tablespoon pumpkin pie spice(or cinnamon)

January 30th 030

Combine all of the ingredients in a food processer. Blend for 2-3 minutes until the mixture starts clumping. If your ingredients are dry, add water one tablespoon at a time until it starts sticking to itself.

January 30th 088

Line a pan with parchment paper and press the mixture in firmly towards one side of the pan. Cut out the bars with a knife and gently tear them apart. Alternatively, you could roll these into balls and eat them that way. Keep in the refrigerator for the best freshness.

January 30th 094

Like I said, these tasted amazing. They reminded me of blueberry munchkins from Dunkin’ Donuts if anybody knows what I’m talking about. At a time when companies are getting condemned(and rightly so) for using artificial blueberry flavoring without any actual blueberries, this has a refreshingly pure flavor to it. These have created high expectations for the real blueberry muffin Larabars in my mind.

Candy Recipe Round-Up

Valentine’s Day is only 2 weeks away.

Scared you a little, didn’t I?

Valentine’s Day is full of expectations. If you’re in a relationship, you’re expected to do nice things for each other and be all lovey-dovey. If you’re not in a relationship, well, you’ve probably thrown your expectations out the window by February 14th and are ready with a pint of ice cream.

At the end of the day, nothing says “I love you” like “Here, eat all of this sugar and for this one day I won’t judge you,” so here are some suggestions for what sweet treats you can make to surprise your sweetheart.

Jenna’s Oh Baby Bars:

January 113th 089

These are a must for anyone who loves chocolate and peanut butter. And who doesn’t love chocolate and peanut butter? Well, unless your date’s allergic… And they’re even easier to make than peanut butter cups. I recommend using a small loaf pan so that the layers are nice and thick.

Peppermint Patties:

December 31st 041

Peppermint patties are the perfect dessert for a date because they’re also a breath mint. These were surprisingly easy to make, too.

Mound Bars:

Nov 1st 021

Coconut is one of those love or hate flavors. But if you know someone who loves it, then chances are they’ll love you for making these for them. They taste much fresher and lively than the ones you buy from the store.

Vegan Truffles:

This is probably the most tedious recipe but also the most impressive. Make your own truffles with pure chocolate, no refined sugar, and all fresh flavor. These are a must-eat for any true chocolate lover.

Espresso Bark:

January 16th 063

If you think you’ll need a pick-me-up after dinner to stay awake, espresso bark is the perfect combination of chocolate and caffeine. Of course, if you want to spend your night making inappropriate jokes you could always make Nut Lovers Bark, because who doesn’t love salty nuts?

Now that I’ve reminded you, you have no excuse to forget this year and put things off until the last minute, so get candy crafting!

Homemade Mounds Bar

I love candy. A lot. So when I spotted a recipe for chocolate-covered coconut bars(AKA Mounds Bars) in the last Rachael Ray magazine, it was only a matter of time before they’d end up on my counter.

I made these the day before Halloween, which made them perfect for gobbling up the next day. Honestly, these aren’t too sweet, which is exactly what I like about them. I don’t love a candy that’s pure sugar because it’s so unsatisfying and I’m bouncing up a wall for the next hour; instead, these get their flavor from rich dark chocolate and nutty coconut.

Homemade Mounds Bars

Prep time: 20 minutes

Cook time: 0 minutes

Ingredients(makes about 16 bars):

  • 2 cups(160g) unsweetened coconut flakes
  • 1/3 cup liquid sweetener(agave, maple syrup, corn syrup, etc.)
  • 1/4 cup powdered sugar
  • 2 tablespoons coconut oil(could substitute butter, shortening, or coconut butter)
  • 1/4 teaspoon salt
  • 7.5oz bittersweet chocolate, melted(a little under 1 cup if using baking chips)

Method:

  1. Mix together the unsweetened coconut, liquid sweetener, and salt. Toss until it’s entirely and evenly coated.
  2. Add in the powdered sugar and mix again.
  3. Melt the coconut oil or butter if it’s not already in a soft state and add that in and mix.
  4. Using the area between your 4 fingers and palm, mold the coconut mixture into a cylinder about 2 inches long and 1 inch thick.
  5. Put these onto a lined baking tray and freeze for 10 minutes or so until they harden.
  6. While the middles are freezing, melt the chocolate over a double boiler or in the microwave to a soft and smooth consistency.
  7. One at a time, roll the coconut fillings in the chocolate until they’re completely covered and put them on a wire rack to dry. Repeat for all of the coconut centers.
  8. Store in a container in the refrigerator for up to 2 weeks.

These really were just like the real thing once they’ve dried, only better; they tasted freshly made and not at all stale. The real question is whether anything wouldn’t taste good covered in chocolate…