Coconut Desserts

Coconut Macaroons

Ingredients:

3    cups shredded coconut

1 teaspoon almond or vanilla extract

1\8 teaspoon salt

2\3 cup honey, melted slightly if solid

4    egg whites

1    teaspoon cream of tartar Preheat oven to 355°F (180°C).

In a medium bowl, combine coconut, extract, and salt. Stir in honey until well combined. Beat egg whites until stiff peaks form. Fold into coconut mixture along with cream of tartar. Roll the mixture between your hands to make balls. Mixture should make twenty-two balls. Drop each ball onto the greased and lined baking tray and press it with your fingers. Bake for ten to fifteen minutes, or until browned.

Cool cookies on cookie sheet and dip into chocolate glaze.

Chocolate and Coconut Oil Pudding

Serves 4

Ingredients:

2    ripe avocados, sliced

1/2 cup raw cacao

7 dates (soaked in water for at least one hour, and water reserved)

1/2 cup raw honey

1 1/2 teaspoons vanilla

3    tablespoons melted coconut oil

Pinch of Himalayan sea salt

Place everything in a blender or food processor and blend until smooth and fluffy. (You may need to add a little of the date-soaking water to create a creamy consistency.) Enjoy with fresh mango, peach, or apple slices for a great treat!

Coconut Pudding

Serves 2-4

Ingredients:

2 egg whites

1/3 cup rapadura

1 1 /2 cups coconut milk

1 tablespoon corn starch

1    teaspoon salt

1\4 cup coconut oil

1\4 cup coconut shavings

Place a shallow pot on the stovetop and add in egg whites. Turn the head about % of the way up. Whisk the egg mixture, gradually adding the rapadura and coconut milk. Don't be generous with the milk, be sure to add it slowly so the whole batch doesn't turn into hot milk. Keep it as thick as possible.

Add corn starch and salt about a minute or two after the previous step. If the mixture starts to boil, turn the heat down. There should still be milk left at this point.

Wait between five and ten minutes before adding the coconut oil. We want the flavor to be introduced to the dish as late as possible. Continue adding the milk slowly. There should be roughly a half cup left, depending on how accepting the mixture is.

Add the coconut oil 1 tablespoons at a time in addition to the remainder of the coconut milk. If all else fails, add a touch of regular milk.

When the ingredients are completely mixed and there are no visible traces of raw eggs, turn the stove down a notch. Wait two minutes just to be sure.

Let the mixture cool and place it in the refrigerator for up to an hour. When the mixture is cold, add coconut shavings if desired.

Coconut Tapioca Rice

Serves 6

Ingredients:

2    tablespoons butter or butter substitute

1\4 cup tapioca pearls

1/2 cup rice

1 cup coconut milk

1 cup almond milk (any flavor)

1/2 cup rapadura

1\4 cup coconut oil

1\4 cup raisins

1\4 cup coconut shavings

1/2 cup diced apples

1/2 cup long grain rice

Place the coconut milk in a large pot and put the stove on low heat. As soon as the milk begins to foam, add the tapioca pearls. It is incumbent that these cook while the rice portion is prepared. Be sure to stir this constantly.

Put the pan on medium-low heat, only slightly higher than the pot. Add the butter, followed by the rice. Slowly add the milk as the butter-rice mixture adapts. At this point, add 1-2 tablespoons coconut oil in addition to the rapadura. This will take at least five minutes to cook. Move the ingredients around in the pan as much as possible. After five minutes, add 1 tablespoon coconut oil to the pan and the remaining oil to the large pot. Stir thoroughly.

he pan mixture will be visibly finished when the rice begins to lose its shape. This is a tricky step, as you do not want it to lose its texture completely. Try to turn off the burner as soon as it appears to be sofening. At this point, check the status of the tapioca coconut mixture.

The pearls in the tapioca mixture should be soft and tender. The total cooking time for the pot should be roughly twenty minutes.

This is the most complex step and is therefore the most vulnerable to mistakes. Any excess milk from either pan/pot should be drained before attempting this. Add the rice mixture into the pot. Do not add heat. It is important that the mixtures are cooked to similar textures, otherwise one will immediately invade the other.

Assuming the transfer went well, the coconut tapioca and rice pudding should be mixed in a large pan with a minimal amount of liquid. Place this back on the stove on extremely low heat. Stir slowly for about fifteen minutes, carefully allowing the mixtures to take a liking to each other. If all goes well, it is time to add toppings and celebrate.

Leaving the heat as low as possible, add the raisins, followed by the shredded coconut, and finally the diced apples. Mix these toppings completely and serve the dish warm. While cold tapioca can be tasty, the cold rice pudding will not complement it at all.

Coconut Oil and Cocoa Fudge

Ingredients:

1\2 cup of virgin coconut oil

1\2 cup of coconut sugar paste

1\2 cup of organic cocoa powder

Pinch sea salt

1\2 teaspoon vanilla extract

In a heat-resistant glass measuring cup, add the coconut oil. Fill a small saucepan with a few inches of water and place the glass measuring cup in it. Heat on the stove top until the coconut oil is mostly melted (the coconut oil should be room temperature, not hot).

In a food processor using the regular blade, add the melted coconut oil and the rest of the ingredients and mix until well combined.

Place parchment paper in a loaf pan to cover the bottom and sides of the pan. Scrape your fudge

mix into the loaf pan and fold the parchment paper over the top of the fudge. Gently press down to even out the thickness of the fudge (you want it to be about half an inch thick, and it will cover probably about half of the bottom of your loaf pan). Take out the fudge and place in the freezer or refrigerator until it has set. In the freezer it only takes about twenty to thirty minutes. Cut into small squares—enjoy!

Chocolate Apricot Bites

Ingredients:

1\3cup brown rice syrup

2 tablespoons coconut oil, melted

1 tablespoon almond butter

1 teaspoon vanilla extract

1 1/2 cups oats

1    tablespoon cocoa powder

1\4 cup almonds, chopped

1\4 cup dried apricots, chopped 1\4 cup chocolate chips

Preheat oven to 330°F (165°C). Combine the brown rice syrup, oil, almond butter, and vanilla in a large bowl in the oats and add the rest of the ingredients, stirring to coat.

Once the mixture is well combined, pour onto a lined baking sheet and bake in a preheated oven, stirring once.

Chocolate Avocado Pudding

Ingredients:

2    ripe avocados

1/2 cup raw honey

1/2 cup organic cocoa powder

2 tablespoons coconut oil, melted

1 teaspoon organic vanilla extract

Puree the mashed avocados in a blender. Add remaining ingredients and blend until smooth and glossy.

Chocolate Maple Brownies

Ingredients:

1 cup coconut butter

2-3 eggs

1/2 cup honey

1/2 teaspoon baking soda

1\4 teaspoon Himalayan salt

1 1/2 teaspoons organic vanilla extract

1\4 cup cocoa powder

1\3 cup chocolate chips 1\4cup chopped walnuts

Preheat oven to 355°F (180°C). Grease a 9 x 9 or 12 x 8-inch pan.

In a large bowl, measure out all ingredients and mix until combined. Pour into a prepared pan and bake twenty to twenty-five minutes until the top is slightly crisp and the middle is soft.

Icy Almond Fudge

Ingredients:

2    cups raw creamy almond butter (unsalted)

1/2 cup coconut oil, softened

3    tablespoons raw honey

1 teaspoon fine sea salt

Bring all ingredients to room temperature for an hour before preparation. Mix all the ingredients together in a medium bowl, until smooth and creamy.

Transfer the mixture to a square baking dish lined with baking paper, and smooth the top with a spatula. Freeze until solid (about an hour). Remove the fudge by lifting the paper out of the pan, then cut into squares and serve immediately. Store in the freezer to maintain texture.