Vegetarian, Gluten free, Paleo · 16 servings
Coconut Pudding - rich, creamy and luscious dessert made with coconut milk. This dairy-free and eggless coconut pudding is super simple to make in one pan with minimal ingredients and whips up quickly.
Coconut burfi is tasty traditional Indian sweet that can be made in minutes. Traditionally coconut burfi..
One of my favorite ways to consume coconut oil daily is in a cup of hot coffee or tea each morning. The trick is to blend the mixture enough for the oil to emulsify,
It’s easy to hide the taste and texture of coconut oil in a smoothie, though sometimes it can leave clumps. I actually like the little crunchy pieces of coconut oil,
These bars come together really quickly with minimal dishes. To make the mixture chocolatey I use a combination of cocoa butter and cocoa powder.
Vegetarian, Gluten free, Paleo · 16 servings
Chocolate Pumpkin Bread lovers, this healthy fall recipe is for you! Combing dark chocolate chunks with pumpkin and cinnamon creates a soft, moist texture to this bread recipe that is sure to be a family favorite. This chocolate pumpkin bread recipe is gluten free, grain free, dairy free and both keto and paleo friendly. A delicious option to this recipe is to add some chopped pecans to give it a wonderful texture to go along with the soft and chewiness.
#pumpkin #bread #fallrecipes #baking
Coconut Pudding - rich, creamy and luscious dessert made with coconut milk. This dairy-free and eggless coconut pudding is super simple to make in one pan with minimal ingredients and whips up quickly. One of the delicious vegan coconut desserts perfect to serve as a dessert or snack
3 cups + ¼ cup 800ml Coconut Milk
¾ cup (180 gms) Sugar
⅓ cup (50gms) Corn Flour/Corn Starch
1 teaspoon Vanilla Extract
½ tablespoon Coconut Oil
4 Walnuts Chopped
1 tablespoon Desiccated Coconut
Before you get started, scroll up a little and watch a quick recipe video.
Check the notes and tips at the bottom of the
recipe for extra info and help.
½ tablespoon Coconut Oil
In a saucepan, combine cornflour, little coconut
milk and whisk until you get a smooth lump-free
mixture.
⅓ cup (50gms) Corn Flour/Corn Starch, 3 cups + ¼
cup 800ml Coconut Milk
Now add sugar, vanilla extract.
¾ cup (180 gms) Sugar, 1 teaspoon Vanilla
Extract
Add remaining coconut milk and whisk well.
3 cups + ¼ cup 800ml Coconut Milk
Keep the saucepan on a burner and cook over medium-low heat for 12-15 minutes or until sauce thickens. Keep stirring constantly to avoid sauce sticking to the bottom of the pan.
Let the sauce cool down and then transfer to the greased container. Keep it in the fridge to set for at least 2-3 hours.
Once set, cut into squares, garnish with chopped
walnuts and desiccated coconut serve immediately
or store them in an air tight container to serve
later.
4 Walnuts, 1 tablespoon Desiccated Coconut
Pudding keeps good for 3-4 days in the refrigerator.
Adjust sugar to suit your taste preference.
I've used two full fat coconut milk tins, each 400ml. You can use homemade coconut milk.
Ensure to mix the contents well before turning the heat on to avoid forming lumps.
Always cook at low flame stirring constantly to avoid burning at the bottom of the pan.
Pudding thickens further and sets when chilled. So ensure to allow it to set in the fridge for at least a couple of hours.
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Calories: 168kcal | Carbohydrates: 4g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Sodium: 3mg |
Potassium: 35mg | Fiber: 1g | Sugar: 2g | Iron: 1mg
Coconut burfi is tasty traditional Indian sweet that can be made in minutes. Traditionally coconut burfi is made with milk but this is burfi recipe with Milk powder, desiccated coconut, and sugar.
¼ cup ghee
¾ cup milk
1 cup Milk powder
1 cup Desiccated coconut
¼ cup sugar
1 teaspoon Green cardamom powder
1 tablespoon pistachio chopped
Heat the ghee in a thick bottomed non stick pan. Allow it to melt completely and add milk.
Warm the milk for 1-2 minutes and add sugar. Mix it well and stir to dissolve completely.
Now add milk powder to the milk and keep it stirring continuously on a very low heat till it starts to thicken.
Add desiccated coconut and mix it in the mixture and cook it till whole mix starts to come together and form a thick mass.
Now grease a plate/dish with ghee and spread the hot coconut burfi mixture with a spatula while flattening it on the surface.
Garnish with chopped pistachios and almonds and place it to set in the refrigerator for 30 minutes.
Cut the milk powder coconut burfi into desired shapes and enjoy.
Calories: 158kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 49mg | Potassium: 209mg | Fiber: 1g | Sugar: 10g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg
One of my favorite ways to consume coconut oil daily is in a cup of hot coffee or tea each morning. The trick is to blend the mixture enough for the oil to emulsify, which creates a creamy and rich consistency and not an oily consistency (which I personally don’t like). Here is my recipe for healthy coconut oil coffee, and check out the unusual ingredient I add to make it even more creamy (and healthy).
It’s easy to hide the taste and texture of coconut oil in a smoothie, though sometimes it can leave clumps. I actually like the little crunchy pieces of coconut oil, but for those trying to hide the texture, the trick is to melt the coconut oil until it is just barely melted an add slowly as the smoothie is already being blended so it emulsifies in and doesn’t clump.
We often add 1-2 tablespoons to a smoothie this way and the taste and texture aren’t noticeable.
These bars come together really quickly with minimal dishes. To make the mixture chocolatey I use a combination of cocoa butter and cocoa powder.
If you aren’t familiar with cocoa butter, don’t be intimidated! Both cocoa butter and powder come from cacao seeds and are used to make chocolate. Cocoa butter is the fat of the cacao seeds and comes in a block or sometimes thin wafers
½ cup Vrigin coconut oil
½ cup cocoa butter (or additional coconut oil)
¼ cup honey (or to taste)
½ cup cocoa powder
1½ cups shredded coconut (unsweetened)
½ cup chia seeds (or additional coconut)
1 tsp vanilla extract (optional)
stevia extract (for extra sweetness, optional)
Line a 9×13 baking dish with parchment paper.
Melt the coconut oil and cocoa butter in a small pan over low heat.
Add the honey and stir well.
Whisk in the cocoa powder, shredded coconunt, and chia seeds.
Add the vanilla and stevia tincture, if using.
Pour the mixture into the prepared baking dish and refrigerate for 1 hour or until hardened (you can also freeze it to speed up the process).
Cut into bars and enjoy!
Nutrition Facts : Chocolate Coconut Energy Bars Recipe - Amount Per Serving (1 bar)Calories: 272 | Calories from Fat | % Daily Value* Fat: 25g | Saturated Fat: 20g | Sodium: 32mg | Potassium: 121mg | Carbohydrates: 15g | Fiber: 4g | Sugar: 9g | Protein : 2g | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
* Percent Daily Values are based on a 2000 calorie diet.These energy bars tend to melt at a fairly low temperature, so keep them refrigerated if your house is warm.
I don’t recommend eating these in the evening! They tend to give a little too much energy!
