Category: Coconut

Coconut Milke Panna Cotta

4/5/2020

This is a great dairy-free option for the lactose intolerant, and was incredibly easy to make. It set beautifully, and everyone in the family called for more afterward! You could make this sweeter by adding more honey, or making some macerated berries to garnish on top.

2 tsp powdered gelatin
1.5 tbsp water
13.5 oz full-fat coconut milk (preferred: Aroy-D)
1.5 tbsp honey or maple syrup
(optional) 1 tsp vanilla extract

Add the water to a small bowl and sprinkle the gelatin on top. Allow to bloom for 5 mins.
Heat the coconut milk, honey, and vanilla if using, in a small pot on medium heat. Whisk together and bring to a low simmer. Take pot off the burner and whisk in the gelatin until it is fully dissolved.
Pour the panna cotta mixture into the ramekins (I like to pour it into a measuring cup first to make it easy for pouring) and refrigerate until set (at least 4 hours).

Note: To remove the panna cotta from the ramekin for presentation, place the ramekin in a small bowl of hot water for 10-15 seconds to warm the outside of the ramekin. Then invert onto a plate. Repeat the warming step is necessary so that the panna cotta slides out easily.

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Paleo Banana Nut Muffins

8/22/2018

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Adapted from this recipe, don't let the "paleo" part fool you - this was a super-moist fluffy muffin that had none of the meal-like texture that I usually associate with nut or coconut-based flours. Granted, there's very little "flour" associated with it at all - just enough to hold everything together, which is why I love it since I'm highly sensitive to refined carbs. Even with all the bananas, it didn't taste over-sweet - in fact, some might find it not sweet enough, though I found it perfectly to my taste, especially with the walnuts to help add texture and the addition of some dark chocolate chips. I think this is a fabulous breakfast muffin, where you don't feel like you just ate a cup of sugar, can spread a little bit of butter and salt atop it if you'd rather have some savory than sweet, and feel like you ate something reasonably healthy with all the fruit and nut bases in it (not to mention a nice shot of chocolate)!

3 - 4 large ripe bananas (1_2/3 cups mashed or 380 grams)
3 eggs room temperature
3 tablespoons coconut oil melted
1 teaspoon vanilla extract
1/3 cup almond butter
1/3 cup (50g) coconut flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup toasted walnuts chopped
1/2 - 3/4 cup chocolate chips (optional)

Preheat the oven to 350ºF. Line a 12 pan muffin tin with paper liners or grease with coconut oil.
In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and almond butter until fully combined.
Sift the coconut flour, cinnamon, baking soda, baking powder, and salt and add to the wet ingredients and mix well. Fold in the walnuts and chocolate chips.
Divide the batter between the prepared muffin tins.
Bake in the preheated oven for about 17-19 minutes. A toothpick inserted into the center of a muffin should come out clean.
Remove from oven and allow to cool on a wire rack for about 10 minutes. Flip out onto a cooling rack to finish cooling.

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ARCHIVE: Coconut Panna Cotta

1/1/2015

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1 oz gelatin
4 cups milk
1/2 cup sugar
1/2 teaspoon salt
27 ounces coconut milk

Sprinkle the gelatin on top of the milk and let sit for 10 minutes.
Add sugar and salt and heat to a simmer.
Add coconut milk and then strain into oiled molds. Chill overnight and serve.

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ARCHIVE: Coconut Date Bars

1/1/2015

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1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
2/3 cup plain flour
1 cup rolled oats
1 cup flaked coconut
1 cup chopped dates (or try adding a little more)
1 cup walnuts, chopped (2/3 in mix, 1/3 used for topping)

Yield: 9" square

Preheat oven to 350 degrees F. Grease a 9 by 9 square baking dish or tin with nonstick spray or butter.
In mixing bowl, cream butter and sugar; beat in egg and vanilla.
Mix in vanilla, salt, baking powder, and flour.
Mix in remaining ingredients, leaving walnuts for last so that they do not become soggy.
Spread in pan and sprinkle some walnuts onto the top, pressing them in a little.
Bake for 30 minutes (or a little longer for crispier edges), or until toothpick inserted in center comes out clean. Cool and cut into bars. Makes 16-24, depending on the size of bars you want.

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ARCHIVE: Coconut Ice Cream

11/1/2014

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Coconut milk (coconut, water, guar gum)
agave syrup
dried coconut
coconut extract
vanilla extract

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Coconut Milke Panna Cotta

Paleo Banana Nut Muffins

ARCHIVE: Coconut Panna Cotta

ARCHIVE: Coconut Date Bars

ARCHIVE: Coconut Ice Cream

Sweet Enough

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