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Posts tagged ‘coconut’

Jan 15

59 Comments

A Green Smoothie-Fiesta Friday Healthy Recipe Challenge

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Every Friday Angie, you all know Angie right, hosts the virtual party Fiesta Friday.  We all link our recipes on her site and you can bring whatever you want,  well this is a little different, she gave all of us that participate in Fiesta Friday a challenge. She listed two ingredients, leafy greens and pineapple and asked us to make something using them. This recipe has never posted on the blog before only a photo. I found this on Williams Sonoma website and searching it’s no longer there but luckily I had posted it on Instagram,  I put my own spin on it, adding some different ingredients and it turned out great, it’s delicious and healthful and uses both leafy greens and pineapple. I am so glad that Angie gave us this challenge because this smoothie hadn’t been on my radar and I am happy to have rediscovered it because it’s delicious, easy to make, nutritious and such a pretty color green.  There will most likely be dozens of green smoothies and they will be very similar but thats ok, here is mine and I love it. You can use whatever leafy green you like. I actually mixed kale and spinach. You get great results when you freeze your pineapple and banana, the smoothie is cold and thick and creamy. Oh I also should add that there are GREAT prizes for the winners of this challenge, yes first, second and third place winners will be chosen by a panel of judges. How exciting is this! You can submit as many recipes as you like. Hope you all enter.

A Healthy Green Smoothie

adapted from a recipe on Williams-Sonoma

makes 2 generous portions

1 cup cleaned baby spinach

1 cup kale, leaves only and tender stems – discard the tough ones

1/2 ripe avocado

1 cup frozen cubed nicely ripe pineapple

1 ripe banana cut into chunks and frozen

1-1 1/2 cups coconut water (freeze your coconut water in ice cube trays for a colder creamier smoothie) start with one cup and add more if you like a thinner smoothie

1/2 cup full fat coconut milk or 1/4 cup of the coconut cream scooped off the top of cold canned coconut milk

1 tsp fresh ginger grated or finely chopped

1 tbs fresh mint leaves chopped (or just throw in a few mint leaves)

juice of half a lemon

1 tsp matcha powder (optional)

Put all of the ingredients into your blender and blend on high until smooth and creamy. Enjoy immediately.

 

 

fiestafriday-healthy-recipe-challenge

 

 

 

 

 

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Jul 3

77 Comments

Coconut Lime Slushy Happy 4th Of July

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This is one of my favorite summer drinks, I posted it a few years ago and decided to resurrect it for the 4th of July Holiday as part of my frozen treat series.  This drink is reminiscent of a pina colada but it’s not one exactly. I make it with more lime than pineapple and use unsweetened coconut milk and lime simple syrup so that I can control the sweetness. Rather than use crushed ice which I feel waters the drink down,  I freeze the coconut lime mixture in an ice cube tray. The cubes are solid but easy to break up in the blender. You can add as much rum as you like or make it virgin, it’s equally as delicious. One other cool thing about this drink is that because the drink base is frozen into cubes you can make 1 or more and leave the rest in the freezer for use later on. Remove the cubes place in freezer bag and store in the freezer. I love making multiple batches so I always have some of the cubes on hand. I double and triple this recipe so I always have some of the drink base on hand. It’s so easy to make and very convenient to have on hand.

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This recipe won a whole foods recipe contest, as a matter of fact it was the last contest sponsored by Whole Foods. I miss them, it was a lot of fun.  I am celebrating the 4th of July, Independance Day with my good friends at a backyard BBQ! Have a wonderful Day Everyone.

Coconut Lime Slushy

Lime Simple Syrup:

1 Lime peel removed (Use the peeled lime for the drink base)

1/2 cup sugar

1/2 cup water
In saucepan add sugar and water, bring to a boil let boil for approximately 2 minutes until sugar is completely dissolved take off heat, add lime peel. Cover and let sit until cool. Remove the lime peel. Store in jar in refrigerator. You can easily double this to make more simple syrup.

Remove all the pith

Remove all the pith

The Drink Base:

1 13.5 oz can unsweetened coconut milk

1 Lime peeled and all of the pith removed and quartered (Use the lime you used for the simple syrup)

4-6 tablespoons lime simple syrup (Make it as sweet as you like)

2 -3 ounces Pineapple juice (unsweetened) Start with two and if you need a little more liquid to break up cubes in blender add another ounce.

1 ounce Rum (Add more if you like it stronger)

To your food processor add the quartered lime and coconut milk. Process until lime is pulverized. Strain into measuring cup. Add 4-6 tbs of the lime simple syrup. (Adjust the sweetness to suite your taste. Pour into ice cube tray and freeze.
When the coconut lime is frozen, remove from ice cube tray, place in blender,  add pineapple juice and rum and blend until the cubes are broken up and it’s a slushy consistency. Pour and serve. Garnish with lime and pineapple.

Creamy thick and ice cold

Creamy thick and ice cold

Image from Google

Image from Google Happy 4th of July

Feb 10

26 Comments

Re-Blog Blueberry And Coconut Loaf From Bonheurcuisine

Blueberry coconut loaf

Blueberry coconut loaf

One of the blogs I love and follow is Bonheurcuisine, Viviana is an architect and Mom to 2 pre teens, she has some amazing and delicious recipes and her blog is written in both English and Spanish. When I saw this post today it made me happy, it was like Spring had come. It sounds incredible, blueberries and coconut  baked into a light and flavorful loaf, look at that lovely crumb. Check out the recipe here.  I love the recipes and photo’s and I know you will too. This loaf is made without oil, I had to read it twice but this really moist loaf has no oil or butter. It also contains almond flour and coconut milk. I think I would love this as muffins also. Visit bonheurcuisine, I know you will enjoy!!

coco8

Jun 4

12 Comments

Coco-Lime Slushy

Coco-Lime Slushy

Next to the the Lemon,Lime, Campari Sorbet this is my second favorite summer drink. It’s cold and refreshing, creamy and delicious. I made this drink with more lime than pineapple and used unsweetened coconut milk and lime simple syrup so that I can control the sweetness. I also did not use crushed ice I find it waters it down so instead I froze the coconut lime mixture in an ice cube tray. The cubes are solid but easy to break up in the blender. The result is a slushy coconut lime and pineapple drink that is so refreshing. You can add as much rum as you like or make it virgin, it’s equally as delicious. One other cool thing about this drink is that because the drink base is frozen in ice cube trays you can make 1 or more and leave the rest in the freezer for use later on. Remove the cubes place in freezer bag and store in the freezer.

Lime Simple Syrup:

1 Lime peel removed (Use the peeled lime for the drink base)

1/2 cup sugar

1/2 cup water

  1. In saucepan add sugar and water, bring to a boil let boil for approximately 2 minutes until sugar is completely dissolved take off heat, add lime peel. Cover and let sit until cool. Remove the lime peel. Store in jar in refrigerator. You can easily double this to make more simple syrup.

The Slush:

1 13.5 oz can unsweetened coconut milk

1 Lime peeled and all of the pith removed and quartered (Use the lime you used for the simple syrup)

4-6 tablespoons lime simple syrup (Make it as sweet as you like)

2 -3 ounces Pineapple juice (unsweetened) Start with two and if you need a little more liquid to break up cubes in blender add another ounce.

1 ounce Rum (Add more if you like it stronger)

  1. To your food processor add the quartered lime and coconut milk. Process until lime is pulverized. Strain into measuring cup.Add 4-6 tbs of the lime simple syrup. (Adjust the sweetness to suite your taste. Pour into ice cube tray and freeze.
  2. When coconut lime is frozen remove from ice cube tray, place in blender (depending on the proficiency of your blender you may want to break up the cubes) add pineapple juice and rum and blend until the cubes are broken up and it’s a slushy consistency. Pour and serve. Garnish with lime and pineapple.

Ready to Freeze

Apr 19

32 Comments

Bake Together- Thai Inspired Angel Food Cake With Coconut Lime Whipped Cream

This months Bake Together with the always fabulous Abby Dodge is angel food cake. This cake is inspired by the flavors of Thailand using thai basil, coconut, lemongrass and lime. I used Abby’s cake recipe as the base and added my own touches. For the cake I infused the sugar with lemon grass,  and add the lime zest and thai basil to the batter,  the cake has lovely green flecks from the basil and lime and a subtle lemongrass flavor. The whipped cream is also inspired by many of the same flavors, in the food processor I ground confectioners sugar and coconut flakes and let the sugar infuse with the coconut, I then sifted it before adding to the whipped cream so it would be smooth and creamy  (you don’t have to sift if you want a little texture) and whipped in some coconut cream and a little lime zest. I put the can of coconut milk in the refrigerator the night before making the cake, when you open the can use the thick coconut cream on the top don’t mix it with the liquid beneath.
The Cake:

1 cup  (4 ounces)cake flour

1 1/4 cup (5 ounces) confectioners’sugar

1/4  teaspoon table salt

11 large (1 1/3 cups) egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1 cup (7 ounces) sugar
1 1/2 tsp lime zest
2 tsp tender inner stalk of lemongrass (chopped)
4 stalks thai basil, leaves removed and very finely chopped
  • Heat oven to 350 degrees. Add 1 cup sugar to food processor with the lemongrass, process until fully combined and there are no large pieces of the lemongrass. Sift before adding to the egg whites.
  • Sift flour, confectioners sugar and salt three times and set aside.
  • Using either a stand or hand held mixer fitted with whisk attachment beat egg whites on med/low until they become foamy. Add the cream of tartar and increase speed to medium speed. Beat until the egg whites form soft peaks, now sift (to remove any pieces of the lemongrass) and add the infused sugar a tbs at a time, add the lime zest and increase speed to med/high and beat until the whites are thick and shiny and form medium firm peaks (Be careful not to over beat)

  • Sift 1/4 of the flour mixture over the beaten whites. Using a large rubber spatula, gently fold the dry ingredients into the whites. Repeat with remaining flour mixture, one quarter at a time. With the last installment of flour add the chopped basil.
  • Using the spatula to gently coax the batter, pour evenly into the prepared pan.  Smooth the top. Bake until the cake is light golden brown and the cake is springy when touched, about 40 minutes. Immediately invert the pan onto the counter if the pan has feet or if it doesn’t, invert the pan sliding the center tube onto the neck of the bottle. Let cool completely.
  • To remove the cake, rotate the pan, gently tapping the bottom edge of the cake pan on the counter as you turn it until the cake loosens from the pan. If necessary, run a long, thin knife between the cake and the pan and around the inside of the tube to loosen the cake. Slip the cake from the pan and gently lift it up from the center of the pan and arrange on a flat serving plate.
Coconut Lime Whipped Cream
1/2 tsp lime zest
1/4 cup sweetened or unsweetened (your choice) coconut flakes
1/2 cup confectioners sugar
1 1/2 cups very cold heavy cream
3 tbs full fat cold coconut cream (skimmed from the can of milk)
Chilled bowl and beaters
  • While the cake is cooling infuse the sugar with the coconut. Add 1/2 cup confectioners sugar to bowl of food processor,  and 1/4 cup coconut flakes and pulse until combined and very fine. Place in covered container and let sit until you are ready to whip the cream.
  • Sift the confectioners sugar to removed any pieces of coconut. In mixing bowl pour the very cold heavy cream into a chilled bowl, Using either hand held mixer or stand mixer whip until it starts to thicken, add the cold coconut milk (NOTE: Scoop the cream from the top don’t mix it up), lime zest and infused confectioners sugar (taste to test for sweetness you may not need to use all of the infused sugar) and whip until billowy and soft peaks form. Serve with the cake.

Mar 14

20 Comments

Tarts With Coconut,Almond Sweet Pastry Crust-For Pi Day

Fruit Tarts

In honor of “Pi” Day I am posting a recipe for fruit tarts, the pastry crust has toasted almond flour and coconut, filled with pastry cream and topped with fresh berries. The pastry and pastry cream are adapted from Martha Stewarts recipes from her website.

Pate Sucree: (Sweet Pastry Crust)

Serves 6

2 1/4 cups all purpose flour

1/4 cup Toasted almond flour ( I get it from King Arthur)

1/4 cup flaked coconut

2 tablespoons sugar

8 ounces Unsalted cold butter cut into pieces (I like to use butter with a high fat content like Plugra)

1/4 teaspoon salt

3 egg yolks

2-3 tablespoons heavy cream

Put flour, almond flour, coconut, sugar and salt in the food processor and pulse just to combine. Add your butter and pulse until it resembles crumbs. Add the egg yolks and 2 TBS cream pulse until the dough comes together. If too dry add the other TBS of cream if you find it still has not come together add cream a tsp at a time, Be careful not to over process.

Remove dough from processor and form into two disks wrap in plastic wrap and refrigerate for at least an hour.

You can roll your dough or press into tart or tartlet pans I found the dough to be a little temperamental when it was cold and pressing was so much easier. Prick with fork and put on sheet pan and place in freezer. Pre-heat your oven to 375 degrees. When your dough is well chilled take out of freezer and put a parchment round in each and fill with pie weights or beans. Bake for approx 20 minutes. Take out of the oven and remove the parchment and pie weights or beans and put back in the oven for another 15 minutes or until lightly brown

Remove from the oven and let cool, before you fill the tart refrigerate for at least 30 minutes preferably an hour. Remove tart rim and bottom and fill with your favorite filling

If you want to make a plain pate sucree increase flour to 2 1/2 cups omit the almond flour and coconut and increase the sugar to 1/4 cup.

Pastry Cream:

2 cups half and half or whole milk

1 vanilla bean split or 2 tsp pure vanilla extraxt see note in step 1.and step 3

1/2 cup sugar

4 large egg yolks at room temperature

1/4 cup Corn starch or flour

1 tablespoon butter

Place half and half or milk (I used half and half), vanilla bean in medium saucepan. (NOTE: If you are using vanilla extract do not add your vanilla now) Cook on high heat scalding the milk Remove from heat. In medium bowl whisk eggs and sugar until thickened sift in cornstarch or flour and beat until combined.

Pour half of the hot milk into egg mixture whisking as you pour. Pour back into saucepan and cook on medium high heat whisking constantly until mixture thickens takes approximately 2 minutes and if you are using a thermometer then take it off the stove when the temperature reaches 170-175. It will be thick. Remove vanilla bean.

Transfer to bowl. Add vanilla extract now if you did not use a vanilla bean and add the butter stir and cover with plastic wrap pressing it directly onto the surface of the cream. Refrigerate until completely cooled.