COCONUT CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (300 g) (11oz) flour

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

2 tbsp coconut

1 tsp vanilla extract

6.75 ounces (200 g) water

2⁄3 cup (150 g) (5.3oz) sunflower oil

FOR THE BALLS

1⁄2 cup shredded coconut

1⁄2 cup almond flour

1⁄4 cup agave syrup

1⁄4 cup coconut oil

grated coconut for the coating

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese

grated coconut

12 coconut balls

NUTRITIONAL VALUES

Calories: 183kcal
Fat: 12.4g (4.5g S.Fat)
Carbs: 12.9g
Protein: 5.2g
Sugar: 6.6g
Sodium: 144mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, coconut, and baking powder). Combine the vanilla extract, water, and sunflower oil in a mixing bowl. To combine, stir everything together. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 25 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

To make the balls, melt the coconut oil in a double boiler. In a mixing bowl, combine the shredded coconut, almond flour, agave syrup, and coconut oil until a smooth and compact dough forms. Form the dough into small balls and roll them in grated coconut. Before using, place them in the refrigerator for a couple of hours.

Refrigerate each cupcake after decorating with creamy cheese. Roast the grated coconut in a hot pan before placing it on a long plate. Top each cupcake with a toasted coconut ball and a handful of toasted coconut.

COCONUT WHIPPED CREAM

SERVES 2 CUPS

2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)

1⁄2 tsp vanilla powder

Few drops stevia (or other sweetener)

NUTRITIONAL VALUES

Calories: 227kcal
Fat: 6.6g (13g S.Fat)
Carbs: 49.9g
Protein: 46.4g
Sugar: 23.4g
Sodium: 210mg

METHOD

Open the cans of coconut milk and scoop the thick white cream into a mixing bowl. Beat until fluffy.

Combine the vanilla and stevia in a mixing bowl. Use right away. (If the mixture is too runny, refrigerate it for about 15 minutes.) Refrigerate any leftovers, covered, for up to 3 days.

COCONUT WATER COOLERS

SERVES 6 ICE POPS

1 to 2 kiwifruit, peeled and chopped into small pieces

1⁄2 cup (120 ml) fresh watermelon, cut into small pieces

1 1⁄2 cups (360 ml) coconut water

NUTRITIONAL VALUES

Calories: 54kcal
Fat: 0.5g (0.4g S.Fat)
Carbs: 11.1g
Protein: 1.8g
Sugar: 7.9g
Sodium: 231mg

METHOD

In a mixing bowl, combine the kiwi and berries. Fill the ice pop moulds halfway with coconut water after dividing the melon mixture among them. Freeze for 4 to 6 hours, or until the ice pop sticks are firm. Remove the moulds by briefly immersing them in hot water. Serve and have fun!

COCONUT STRACCIATELLA ICE CREAM

SERVES 4 PORTIONS

3⁄4 cup (180 ml) cashew nuts (soaked overnight or for at least 4 hours)

1 (14-ounce/400-ml) (397g) can full-fat coconut milk

3 to 4 tbsp maple syrup or another sweetener

1 tsp vanilla extract

1⁄3 cup (70 g/2.5 ounces) raw chocolate or very dark chocolate

NUTRITIONAL VALUES

Calories: 670kcal
Fat: 56g (43.6g S.Fat)
Carbs: 44.8g
Protein: 10.4g
Sugar: 27.2g
Sodium: 203mg

METHOD

Drain and rinse the cashews before combining them with the coconut milk, maple syrup, and vanilla in a blender. Blend until the mixture is creamy and smooth.

Taste and adjust with more vanilla or sweetener if necessary.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Melt the chocolate in a small saucepan over low heat while the ice cream is churning. Pour in the melted chocolate just before the ice cream is done. It will shatter into small pieces.

Transfer to a freezer-safe container, cover, and freeze until ready to use. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Chocolate should be broken up into small pieces. Pour the ice cream mixture into a freezer-safe bowl, fold in the crushed chocolate, and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!

CLASSIC COCONUT LAYER CAKE

SERVES 2 9-INCH ROUND LAYERS

FOR THE CAKE

3 cups all-purpose flour

2 cups sugar

2 tsp baking soda

1 tsp salt

2 cups soy, almond, or rice milk

1 cup canola oil

1⁄4 cup white or apple-cider vinegar

2 tbsp pure vanilla extract

1 1⁄2 cups shredded coconut

Vanilla Frosting

2 cups shredded coconut

NUTRITIONAL VALUES

Calories: 184kcal
Fat: 13.1g (1.8g S.Fat)
Carbs: 15.5g
Protein: 6.4g
Sugar: 10.2g
Sodium: 237mg

METHOD

To make the cake:
Preheat the oven to 180°C/350°F. Lightly grease two 9- inch round cake pans and line the bottoms with parchment paper.

In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk together the non-dairy milk, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the coconut gently.

Fill each prepared cake pan with batter in an even layer. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Halfway through the baking time, rotate the cakes. Allow the cakes to cool completely before assembling them.

To assemble the cake:
After the cakes have completely cooled, run a knife around the inside edge of each cake pan to loosen and gently unmould them. If desired, peel off the parchment paper and slice the dome of the top of each cake for even assembly. Place one cake on a serving plate or cardboard cake circle, and slide strips of parchment paper under the bottom edges of the cake to keep the frosting from getting on the plate. Spread a thick layer of frosting over the top of the cake. Place the second cake on top of the first and cover with a thick layer of frosting. Frost the sides of the cake and sprinkle coconut on top. Before serving, remove the parchment paper.

RECIPE NOTES

Cake layers can be prepared ahead of time and frozen unfrosted for up to 1 month. Before serving, allow to thaw and de-frost.

COCONUT CHOCOLATE PECAN BARS

SERVES 24 BARS

FOR THE ALMOND CRUST

1 3⁄4 cups (165 g/5.8 oz) almond flour

1⁄3 cup (41 g/1.4 oz) organic whole wheat spelt flour

Pinch of kosher salt

1⁄3 cup (98 g/3.5 oz) maple syrup

1⁄3 cup (74 g/2.6 oz) liquid coconut oil

FOR THE COCONUT FILLING

One 14-ounce (397-g) can coconut milk (regular or lite)

2⁄3 cup (102 g/3.6 oz) Sucanat

1 tbsp (12 g/0.42 oz) vanilla extract

1 1⁄2 cups (255 g/9 oz) vegan semisweet chocolate morsels

2 cups (180 g/6.3 oz) unsweetened desiccated coconut

1 cup (100 g/3.5 oz) pecans, chopped

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 11.2g (2.1g S.Fat)
Carbs: 19g
Protein: 5.7g
Sugar: 8g Sodium: 69mg

METHOD

MAKE THE CRUST:
Preheat the oven to 180°C/350°F. Coat the bottom and sides of a 9-by-13-inch baking pan with non-stick cooking spray.

In a medium mixing bowl, combine the almond flour, spelt flour, and salt. In a small bowl or glass measuring cup, combine the maple syrup and coconut oil, then fold the liquids into the flour mixture until combined. Press the almond mixture into the bottom of the prepared pan, completely covering it. 8 to 10 minutes, or until lightly browned While you make the filling, cool the crust in the pan on a wire rack. Keep the oven on.

MAKE THE FILLING:
In a medium saucepan over medium heat, combine the coconut milk and Sucanat and bring to a simmer. Reduce the heat to medium-low and continue to whisk occasionally for about 10 minutes, or until slightly thickened. Remove the pan from the heat and set aside for 5 minutes to cool.

Incorporate the vanilla extract into the coconut milk mixture. Sprinkle the chocolate morsels over the crust, followed by the coconut and pecans. Pour the coconut milk mixture on top slowly. Bake for 20 to 25 minutes, or until the bars are golden brown and bubbly. Allow the bars to cool completely in the pan on a wire rack. Refrigerate the bars for at least 3 hours, preferably overnight, before cutting into squares and serving.

RECIPE NOTES

Unsweetened desiccated coconut is not the same as shredded coconut. Desiccated coconut is shredded, dried, and ground into a fine flake. It is widely available online, as well as in many health food stores and supermarkets.

REDCURRANT & COCONUT TURNOVER

SERVES 5 POCKETS

FOR THE POCKETS

2 1/2 cups (300 g) white spelt flour, plus, extra for dusting

1/2 cup (100 g) granulated sugar

1 tsp. baking powder

3/4 tsp. baking soda

1/3 cup (30 g) dried coconut

Pinch of sea salt

1/2 cup (100ml) soy milk, or other plant-based milk

1 tsp. lemon juice

1 1/3 cups (150 g) redcurrants

Finely grated zest of 1 unwaxed lemon

4 tbsp. soft vegan margarine

FOR THE GLAZE (OPTIONAL)

1/2 cup (50 g) redcurrants

1 1/4 cups (150 g) powdered sugar

Dried coconut or coconut flakes, for sprinkling

NUTRITIONAL VALUES

Calories: 429kcal
Fat: 15.8g (7g S.Fat)
Carbs: 72.1g
Protein: 3.7g
Sugar: 56.4g
Sodium: 399mg

METHOD

Preheat the oven to 220°C/425°F. Line a baking sheet with parchment paper. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, desiccated coconut, and salt. Allow the soy milk and lemon juice to stand for 5 minutes. In the meantime, remove the redcurrant stalks. Stir the lemon zest into the milk and juice mixture, then combine it with the flour and margarine. Knead everything together until the dough is smooth.

Roll out the dough on a floured surface to make a large rectangle about 12 11in (30 28cm). Spread the redcurrants evenly across half of the dough sheet, then fold the other half over and press the edges together. Make 5 equal-sized triangles out of the filled pastry slab. Press the dough firmly together at the edges once more. Place the turnovers on a baking sheet and bake for about 15 minutes, or until they are light brown on top. Allow to cool on a wire rack.

To make the glaze (if using), heat the redcurrants in a small saucepan with 1 tablespoon water until the berries pop open. Put them through a strainer to remove the seeds. In a mixing bowl, sift the powdered sugar and stir in the redcurrant juice until smooth. Brush the glaze over the pockets and top with desiccated coconut or coconut flakes.