coconut

Strawberry-Granola Crisp recipe | Epicurious.com

Tbsp. raw sugar

lemon juice

cornstarch

Kosher salt

olive oil

Tbsp. maple syrup

oats

almonds

unsweetened shreddedcoconut

all-purpose flour

yogurt,

Butternut Squash, Coconut, and Ginger Muffins recipe | Epicurious.com

eggs

unsalted butter, melted

buttermilk

tsp. grated peeled ginger (from one 2" piece)

baking powder

baking soda

cinnamon

kosher salt

pecans

Hazelnut Granola and Chia Pudding Bowls recipe | Epicurious.com

hazelnuts

unsweetened coconut flakes

raw pumpkin seeds (pepitas)

raw sunflower seeds

Tbsp. cinnamon

honey

virgin coconut oil

vanilla extract

flaky sea salt

brewed rooibos tea, cooled

chia seeds

plain Greek yogurt

apricot jam

Chia seeds (for serving; optional)

This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. The very best recipe I&#039;ve ever made or tried. Whole30, paleo, and vegan options offered.

Best Ever Tom Kha Gai - Thai Coconut Soup

coconut oil

onion (sliced)

garlic

red jalapeno pepper (sliced,

quarter-inch slices slices galangal or ginger

lemongrass (pounded

red Thai curry paste

chicken broth

coconut cream or coconut milk

chicken breasts

white mushroom caps (sliced)

coconut sugar (if on Whole30, see Note 3)

fish sauce (plus more to taste, see Note 4 if on Whole30

lime juice

green onions (sliced thin)

cilantro (chopped, for garnish)

2019 Gallivant Sauvignon Blanc (click to buy)

2018 L'Original Sparkling Rosé (click to buy)

In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce head and simmer uncovered for 30 minutes.

Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos, and lime juice, plus more of each to taste. 

Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

https://content.jwplatform.com/videos/iWxt5O38.mp4

This tom kha soup recipe (or Thai coconut chicken soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai coconut chicken soup recipe is filling but light and positively bursting with flavor. The very best recipe I've ever made or tried. With Whole30, paleo, and vegan options, too.

The Best Tom Kha Soup

Coconut Cod Chowder With Seasoned Oyster Crackers recipe | Epicurious.com

1½ lb. skinless, boneless cod or halibut fillets

2½ tsp. kosher salt, divided,

Tbsp. ghee

leeks,

garlic cloves, thinly sliced

(3") piece ginger, peeled,

turmeric

coriander

cardamom

serrano chile, thinly sliced

baby Yukon Gold

coconut milk

celery stalks, thinly sliced, plus leaves

oyster crackers

paprika

limes, divided

German chocolate cake is an American classic, named after a chocolatier called Samuel German (as opposed to the European nation). Milder than devil’s food cake, this chocolate cake has layers that are subtle and sweet, chocolatey but not excessively so. They create a lovely, velvet-textured vehicle for the heaps of gooey, toasted coconut and pecan custard. For more chocolate appeal, rich ganache can be slathered on the sides. This not only adds another blissful layer of chocolate, but also neatens up the look and makes for a party-worthy presentation.

German Chocolate Cake

unsalted butter

cocoa powder

salt

granulated sugar

eggs,

semisweet chocolate, melted and cooled slightly

120 milliliters brewed coffee, cooled to room temperature

plain whole milk yogurt

sweetened shredded coconut

pecan halves

evaporated milk

egg yolks,

150 grams light brown sugar

unsalted butter,

heavy cream

semisweet chocolate, chopped

Bake the cake: Heat oven to 350 degrees. Butter three 8-inch round cake pans. Line the pans with parchment and butter the parchment. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt, and whisk to combine well. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Scrape down the sides and bottom of bowl. Turn the mixer down to medium and add the eggs, one at a time, beating well after each addition, again scraping down the bowl as necessary. Beat in vanilla and melted chocolate until smooth. In a small bowl, combine coffee and yogurt.

With the mixer on low, add half the flour mixture to the butter mixture, and mix to combine. Add the coffee mixture and mix to combine. Then add the remaining flour mixture, scraping the bowl one more time to make sure everything has been combined. Divide the batter between the prepared pans, smooth the tops and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer cakes in the pans to a rack to cool for 5 minutes. Run a knife around the edges to loosen the cakes and invert them onto racks to cool completely.

Meanwhile, prepare the filling: On two separate trays lined with parchment paper, toast coconut and pecans at 325 degrees, stirring occasionally, until coconut is deep golden brown and nuts are fragrant, about 5 to 10 minutes. Watch carefully — coconut and nuts can quickly turn from golden to burned. Remove from oven, roughly chop the pecans, and transfer both coconut and pecans to a large bowl.

In a medium saucepan, cook evaporated milk, egg yolks, brown sugar and salt over medium heat, whisking at first and then stirring constantly, until the mixture has thickened enough to leave a line on the back of a wooden spoon, 5 to 7 minutes. Be careful not to let the mixture curdle. Lower the heat as necessary.

Remove from heat and add the butter, stirring until it has melted. Add vanilla and stir to combine. Add the milk mixture to the coconut and pecans, stirring to combine. This mixture will thicken slightly as it cools.

To assemble the cake, set one layer on a serving plate. Top with 1/3 of the coconut mixture. Repeat two more times, so the top of the cake is covered in coconut.

If desired, finish with ganache: Heat heavy cream over medium heat until very hot. Place the chocolate in a medium bowl, and pour the hot cream over the chocolate. Let stand 5 minutes. Add salt and whisk until smooth. Let this mixture stand at room temperature, stirring occasionally, until it is thick enough to spread around the sides of the cake.

A dairy free low carb keto ice cream recipe everyone can enjoy, even if you&#039;re not on a keto diet.

Keto Ice Cream Recipe

xylitol (erythritol,

tsp pure vanilla extract

ingredients

Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. If desired, you can use the seeds from a vanilla bean instead of the extract. To make the keto ice cream: Stir together the milk, sweetener, salt, and vanilla extract. If you have an ice cream machine, simply churn according to manufacturer’s directions. Or to make it without an ice cream machine, freeze the mixture in ice cube trays, then blend the frozen cubes in a high-speed blender such as a Vitamix OR thaw them enough to then blend in a food processor or regular blender. Eat as-is, or freeze an hour or so for a firmer texture. Due to not having any preservatives or stabilizers, the keto ice cream is best the day it’s made, but you can technically freeze leftovers up to a month and thaw before serving.View Nutrition Facts

https://www.youtube.com/watch?v=NHwmXJOP7Lc&feature=emb_title

The best low carb, sugar free, and keto ice cream recipe that can be made with just FOUR ingredients! https://chocolatecoveredkatie.com/2018/06/11/keto-ice-cream-recipe-low-carb/
Completely vegan - no eggs required! 

For more healthy desserts, be sure to follow us on Instagram: https://www.instagram.com/chocolatecoveredkatie/

Made with sweet white chocolate and flecks of chewy shredded coconut, these White Chocolate Coconut Brownies are absolutely packed with flavour.

White Chocolate Coconut Brownies

(1 cup) chocolate

(3/4 cup) unsalted butter

(3/4 cup) caster sugar

(1/4 cup) brown sugar

(1 cup) plain flour

(1/2 cup) shredded coconut

Grease and line a square 8-inch cake tin with baking or parchment paper, ensuring two sides of the paper overhang. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.

In a large bowl, add the white chocolate and butter and pop in the microwave, stirring every 20 seconds, until completely melted.

Next, add the sugars and vanilla and stir until combined. Add the eggs, one at a time and mix again. Then add the flour, coconut and salt and mix until smooth. Pour brownie batter into prepared pan and smooth the top.

Bake the brownie for about 30-35 minutes or until cooked through. Insert a skewer into the middle to see if comes out clean, or remove once the edges of the brownies are golden brown. Leave to cool completely before serving.

I couldn't resist the eager to try out this.. Yes where were me for all these time.. the white brownies.. Lots of love ♥️♥️ thanks Jess. ..

These easy chocolate coconut cookies are completely delicious!

Chocolate Coconut Cookies

flour

coconut ((must be unsweetened, full fat))

To make the chocolate coconut cookies: Preheat oven to 350 F. Stir ingredients together, then either microwave or heat on the stove until thick enough to scoop balls onto a cookie tray. (I used a melon baller, but a cookie scoop or spoon also work.) Bake on the center rack 15 minutes. Let cool completely before taking off the tray. If desired, dip in melted chocolate or melted sugar free chocolate chips.View Nutrition Facts

https://www.youtube.com/watch?v=8z40zUZQuRo&feature=emb_title

Vegan chocolate macaroons, so easy to make... and impossible to resist! Full recipe: https://chocolatecoveredkatie.com/2013/10/11/chocolate-dipped-mocha-coconut-cookies/

Chocolate Macaroons

These homemade chocolate peanut butter fat bombs taste like biting into a Reeses peanut butter cup.

Peanut Butter Cup Fat Bombs

peanut butter

chocolate chocolate chips

peanut butter, coconut oil, or chocolate chips

Grease or line a mini muffin tray, candy molds, an ice cube tray, or a plastic container. If not easily stir-able, gently heat the nut butter and oil. Stir first three ingredients until smooth, then portion into the container. Stir together remaining ingredients, then smooth on top. Freeze to set.

Here's what you need: medium butternut squash, medium yellow onion, garlic, olive oil, vegetable broth, ground ginger, ground cumin, ground coriander, paprika, cayenne pepper, sea salt, black pepper, fresh thyme, coconut milk, pumpkin seed, fresh chive

Slow Cooker Butternut Squash Soup Recipe by Tasty

lb medium butternut squash, peeled, seeded, roughly chopped

medium yellow onion, roughly chopped

olive oil,

vegetable broth

ginger

cumin

cayenne pepper

sea salt

black pepper

thyme

pumpkin seed

fresh chive, chopped

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.

Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.

Add the thyme and coconut milk and blend to incorporate.

Garnish with pumpkin seeds and chives, if desired.

https://vid.tasty.co/output/13849/mp4_640x640/1478278815

While a big slice of German chocolate cake may appeal to many, baking one from scratch may not. That’s where these cookies come in. They satisfy the craving for deep, dark pools of warm chocolate, sweet pecans and fragrant coconut with only a fraction of the work. To toast the coconut, spread it out on a baking sheet and bake at 350 degrees for 5 to 10 minutes. Take it out of the oven when the edges and some of the coconut in the center are deep golden brown. It’s fine if some of the coconut is still pale.

German Chocolate Cookies

unsalted butter (1 stick), at room temperature

dark brown sugar

170 grams chopped bittersweet chocolate

119 grams chopped pecans

Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.

Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.

Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.

This velvety red lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan. Either way, it's done in less than 30 minutes.

Coconut-Apple-Ginger Dal

Tbsp. virgin coconut oil

½ large onion, finely chopped

garlic cloves, finely chopped

3" piece ginger, peeled, finely chopped

apple

red lentils

Kosher salt, freshly ground pepper

Plain yogurt, cilantro leaves, and toasted unsweetened coconut flakes (for serving)

This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan. We love using red lentils because they finish cooking in 20 minutes and break down quickly.

Bon Appétit

Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20–25 minutes. Add lime juice and season with salt and pepper.

Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.

Hands down this is one scrumptious cake! The coconut milk in the cake adds extra coconut flavor, but it's not overwhelming. If you're a fan of coconut, you'll DEFINITELY be a fan of this cake.

Coconut Topped / Cream Cheese Sheet Cake

c butter, softened (2 sticks)

oz cream cheese, softened

c sugar

vanilla extract or for more of a coconut flavor, add coconut extract

c cake flour

c coconut milk

I DOUBLE THIS

c butter, softened

vanilla

confectioners' sugar

c coconut-

add a few tablespoons milk, cream or coconut milk

https://i.ytimg.com/vi/PPxD3a2FtpQ/hqdefault.jpg

This is my daughters favorite cake of all cakes. The first time I made it she said I never had to make any other type cakes...this one suited her just fine...

I like the dense texture, together with the creaminess of the cream cheese frosting, and the crunchiness of the toasted coconut. 

I hope you enjoy this delicious cake! 

IF YOU DON'T LIKE DENSE CAKES, THIS IS NOT THE CAKE FOR YOU.

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