Tag Archives: coconut

Coconut Cream and Berry Parfait

This is an easy, quick dessert recipe that is perfect for summer BBQs and the 4th of July. Prepare it in a decorative glass for dessert at home, or layer the ingredients in a mason/bell jar for traveling BBQs! And this time of year, you can get all three fruit ingredients locally!

1 can coconut milk (full fat, refrigerated for best consistency)
1-2 tsp vanilla extract
2 cups organic blueberries, cold
1 cup organic raspberries, cold
1-2  cups organic strawberries, cold

*Colder ingredients will keep the layers best

Keep the can of coconut milk in the refrigerator overnight, or at least for a few hours
Open the can and scrape off the cream at the top; do not use the separated “water” at the bottom
Whip the coconut milk with the vanilla; put back in the refrigerator for at least an hour

Rinse and dry all berries
Slice the strawberries so they layer easily
Begin to layer your fruit and whipped coconut, in any order desired

*topped with coconut cream from recipe and fresh mint

Coconut Crusted Chicken

Chicken thighs
Unsweetened, dry coconut flakes (Approx 3/4 cup for every lb of chicken)
1 egg, beaten

Beat egg and place in a shallow bowl or on a plate
Coat the chicken in the beaten egg

Put coconut flakes in a shallow bowl or on a plate
Take the egg-coated chicken and coat with coconut flakes

*Tip: Repeat this process twice for extra crispy chicken

Bake on a lined or greased baking sheet at 450 for approximately 18-22 minutes

Remove from oven, cool, and enjoy! )

*Tip: For added flavor, try mixing 1/2 Tbsp of curry powder with the beaten egg!

Cookie Dough Balls

4-5 fresh black figs, well-ripened
4 Tablespoons butter
1 scoop raw almond butter (approx 1/2 cup)
1 cup raw hazelnuts, chopped in food processor
1/2 cup dried, unsweetened coconut flakes
1/4 cup maple syrup
1/4 cup coconut flour
1/2 cup almond meal
1 1/2 Tablespoon vanilla extract

Melt the butter in a saucepan
Add figs, mash into melted butter

Mix all other ingredients in a large bowl
Add figs and melted butter

Mix all ingredients well
Mixture should form a cookie-dough texture
If too dry, add Tablespoons of water, 1 Tbsp at a time while mixing well

Roll into small, bite-sized balls

Can keep in refrigerator; balls will be more dough-like if brought to room temperature before eating

Enjoy! : )

Coconut Pancakes

1 cup coconut milk
1 cup coconut flour
2 tsp vanilla extract
3 eggs
1 tsp baking powder
Coconut oil for cooking

Mix all dry ingredients in one bowl
Mix all liquid ingredients in another bowl

Mix all ingredients. If batter is too thick, add 1-2 Tablespoons of water
(batter should look like pancake batter!)

Heat coconut oil in frying pan

Use a tablespoon to scoop batter onto the frying pan

Cook for approximately 3 minutes over medium heat, or until the pancakes begin show air bubbles while cooking

Flip, cook for another 2-3 minutes, then remove from heat and place on a napkin or paper towel to absorb excess oil

Optional:  Add 1 Tablespoon of cocoa powder to make chocolate pancakes!

Want to make it Paleo-ish? Add honey or raw maple syrup!

Enjoy! : )

Mint Chocolate Ice Cream

2 cups (full fat) coconut milk
3 Tbsp cocoa powder
1 Tbsp raw honey
1 tsp peppermint oil

Blend all ingredients in a food processor

Place food processor container in the freezer for approximately 1 hour
(A tall blender will NOT work for this- it will not mix properly once the mixture begins to freeze)
Remove from freezer and continue to blend

Repeat this process for a couple of hours, or until your ice cream is soft-serve texture

*If you do not have a food processor with a removable container to go into the freezer, you can pour the mixture into a shallow dish and place it in the freezer. You will want to take it out every 30 minutes or so and stir or blend. This method will give you a more “icy” ice cream*

Or better yet- make it into a banana split! Pictured: Ice cream with banana and hazelnuts



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