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Recipes with Coconut

Rum Balls (Dairy-Free)

Add to ❤ Favorites An Australian Christmas treat, these traditional rum balls are made using dairy-free alternatives making them the perfect for everyone! Made with just 5 ingredients, these chocolate and coconut balls are the easiest dessert or snack to have on hand in December. Ingredients for 25 servings 250 grams dairy-free plain sweet biscuits such as digestives 1 cup desiccated coconut ¼ cup cocoa powder 320 gram can sweetened condensed coconut milk ¼ cup rum ½ cup desiccated coconut extra for rolling Read the Instructions here

Coconut Pineapple Granola

Add to ❤ Favorites The coconut pineapple granola baked for 30 minutes to crisp up and cook through. It made the whole house smell like a tropical beach with the almond and coconut scent wafting everywhere Ingredients for 8 servings 1 tablespoon coconut oil 3 cups old fashioned oats 2 cups shredded coconut 2 cups almonds roughly chopped 1 teaspoon cinnamon 1 teaspoon ground ginger 1/2 teaspoon coconut extract 3/4 cup pineapple juice 3/4 cup agave syrup Read the Instructions here  

Coconut Cream Cheese Pound Cake

Add to ❤ Favorites Ingredients 3 sticks unsalted butter, room temperature 8-oz. cream cheese, room temperature 3 c. granulated sugar dash salt 1½ tsp. vanilla extract ½ tsp. coconut extract 6 lg. eggs, room temperature 3 c. cake flour 7-oz. bag flaked coconut (or about 2 c.) Read the Instructions here  

Mocha Coconut Bachelor Buttons

Add to ❤ Favorites Ingredients for 36 buttons Mocha Coconut Bachelor Buttons ½ cup butter, softened ½ cup shortening ½ cup brown sugar 1 cup white sugar 2 eggs 2 Tablespoons cold coffee 1½ teaspoons espresso powder 2⅓ cups flour ½ cup unsweetened cocoa powder 2 teaspoons baking powder ½ teaspoon salt Filling 1 can coconut milk that has been refrigerated overnight ½ cup butter, softened 4 cups icing sugar 1 cup shredded coconut (sweetened or unsweetened) Read the Instructions here  

Soft Baked Oat Snack Bars

Add to ❤ Favorites The softest, tastiest baked snack bars ever! {gluten-free & vegan} Ingredients for 10 bars 2 cups (160 g) quick oats ½ cup (40 g) vanilla protein powder ¼ cup (29 g) finely shredded coconut 1 teaspoon ground cinnamon ¼ teaspoon salt ¼ cup (64 g) almond butter (or any nut butter) ¼ cup (80 g) brown rice syrup (or honey) ½ cup (120 ml) unsweetened vanilla almond milk (or other desired milk) 1 teaspoon vanilla or coconut extract ⅓ cup (60 g) mini chocolate chips (dairy-free if vegan) + additional mini chocolate chips for drizzle Read the Instructions here  

Coconut Macaroon Cupcakes

Add to ❤ Favorites These Coconut Macaroon Cupcakes are made with a moist coconut cupcake, a layer of chocolate ganache and a light coconut meringue frosting that is covered with more toasted coconut! Ingredients for 12-14 cupcakes COCONUT MERINGUE FROSTING 4 cups (11 oz) sweetened coconut flakes 1 cup (207g) sugar 1/2 tsp cream of tarter 2 tsp coconut extract 4 large egg whites COCONUT CUPCAKES 6 tbsp (84g) unsalted butter, room temperature 3/4 cups (155g) sugar 6 tbsp (86g) sour cream 3 tbsp coconut extract 3 egg whites 1 1/4 cups (163g) all purpose flour 2 tsp baking powder 1/4 tsp salt 6 tbsp (90ml) milk 2 tbsp (30ml) water CHOCOLATE GANACHE 4 oz (114g) semi-sweet chocolate chips 5 1/2 tbsp (82ml) heavy whipping cream Read the Instructions here  

Coconut and Raspberry Pancakes with Hot Chocolate Sauce

Add to ❤ Favorites Ingredients for 3 servings FOR THE PANCAKES 160g of oats 30g of ground almonds 250ml of brown rice milk 2 tablespoons of chia seeds 1 ripe banana 2 tablespoons of coconut sugar 2 tablespoons of desiccated coconut 150g of raspberries Coconut oil (for cooking) FOR THE HOT CHOCOLATE SAUCE 1 tablespoon of coconut oil 2 tablespoons of cacao powder 2 tablespoons of maple syrup 2 tablespoons of brown rice milk Raspberries and coconut flakes (to decorate) Read the Instructions here  

Coconut Dulce de Leche Brownies

Add to ❤ Favorites Lightly salted coconut and dulce de leche are mixed and dropped by the spoonful into a rich triple chocolate brownie batter! These brownies are a luscious play on texture and maximum gooeyness! Ingredients for 18 servings For Coconut Dulce de Leche Filling 1 cup Sweetened flaked coconut 1/3 cup Dulce de Leche (heaping) pinch salt 1 teaspoons Vanilla bean paste 2 tablespoons All-purpose flour For the brownies 1 1/4 cup All-purpose flour spooned and leveled 1 teaspoon salt 2 tablespoons Unsweetened cocoa powder 11 ounces semi-sweet chocolate chips about 2 cups 1 cup Unsalted butter cut into pieces 1 cup Granulated sugar 1 cup Coconut sugar 5 large eggs room temperature 2 teaspoons Vanilla bean paste 1 cup semi-sweet chocolate chips* Read the Instructions here  

5 Ingredient White Chocolate Truffles

Add to ❤ Favorites Creamy, perfectly sweet, vegan white chocolate truffles made with 5 ingredients! Low sugar, easy to make, and entirely plant-based! Ingredients for 10 servings TRUFFLES 1/2 cup (67 g) raw macadamia nuts 1 1/2 cups (120 g) desiccated (finely shredded) unsweetened coconut 1/4 cup (54 g) finely chopped cocoa butter, melted 2-4 Tbsp (16-32 g) organic powdered sugar (or sub stevia to taste*) 1/2 tsp vanilla extract Pinch sea salt FOR ROLLING 3/4 cup (60 g) desiccated (finely shredded) unsweetened coconut Read the Instructions here  

Paleo Dark Chocolate Orange Fudge

Add to ❤ Favorites Ingredients for a 8×8 pan 2 cups raw cashews (preferably soaked and dehydrated first) 1/4 cup coconut butter or coconut manna or coconut cream concentrate 1/2 cup coconut oil (this is my favourite brand) 1/3 cup honey (or use maple syrup for vegan) 1 tsp organic vanilla extract (this is the brand I use) zest from 1 navel orange (1 packed TBSP) juice from 1 navel orange (1/4 cup) 1/3 cup organic cacao powder or cocoa powder pinch of sea salt Read the Instructions here  

Smoky Lentil Stuffed Sweet Potatoes

Add to ❤ Favorites These smoky lentil stuffed sweet potatoes really hit the spot on a chilly night at the farm and when paired with a good dinner date. Ingredients for 4 servings 4 medium size sweet potatoes 2 tablespoon coconut oil 1 medium sized yellow onion, finely chopped 2 cloves of garlic, minced 1 cup French green lentils, rinsed and picked over 1 teaspoon smoked paprika 1/8 teaspoon cayenne pepper 1 (14.5 ounce) can full fat coconut milk 1 1/2 cups water 2 tablespoons tomato paste 1 (14 ounce can) diced tomatoes salt and pepper to taste fresh lime juice minced parsley for serving Read the Instructions here  

Coconut Basil Chicken Curry

Add to ❤ Favorites Ingredients for 4 servings 1 kilo chicken thighs 2 teaspoons turmeric powder 2 teaspoons garlic powder 2 teaspoons cumin powder 1 teaspoon cinnamon 2 teaspoons salt juice of 1 lime 1 tablespoon rice bran oil 1 large onion, diced 3 cloves garlic, minced 3 cm piece of ginger, minced 1 tablespoon rice bran oil 1 tablespoon butter 2 teaspoons store-bought curry paste 2 cans of coconut cream 1 cup chicken stock 2 medium carrots, sliced 1 bunch basil, chopped 100g baby spinach   Read the Instructions here