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coconut

Caramel and Toasted Coconut Popcorn

This Toasted Coconut Caramel Popcorn is the bomb. It’s crunchy, caramelly, salty and delicious and it pairs well with afternoon or late night cocktails.

In all fairness, I’m going to very upfront and tell you this recipe is a slightly tricky. Rather than dirty two separate pans to cook caramel and the popcorn in, this recipe takes a step out and cooks them together.

The key is to shake the pan well and work quickly when you add the coconut and salt. Don’t allow the cooked popcorn to sit in the pan or the bottom will burn, so again work quickly by pouring it out of the pan fast.

Always pour a small bowl for yourself before sharing so you that make sure you get some.

Happy Eats

~Monique

Caramel and Toasted Coconut Popcorn

1/2 cup coconut flakes, toasted
2 tbls extra virgin coconut oil
1/4 cup popcorn kernels
2 tbls coconut sugar
1/2 cup coconut flakes, toasted
1/2 tsp flaky maldon salt
Optional: 2 tbls candied ginger, finely chopped

Have all the ingredients out, measured and ready.

Place a heavy bottom pan over medium heat. Melt the coconut oil. Add 3-5 corn kernels to the oil and cover the pan until they pop.

Now add the remaining popcorn and the coconut sugar. Place the cover on and shake the pan really, really well. Set the pan back on the heat and gently shake the pan until the kernels start to pop. Slightly vent the cover to allow some steam to escape but not enough to allow the kernels to pop out.

Every 30 – 60 seconds, hold the cover on the pan and shake it the pan really well. Once the popping slows down to 3-5 seconds between pops very quickly add the coconut flakes and salt and shake to incorporate.

Pour into a bowl and enjoy.

 

Strawberry Coconut Popsicle

These Strawberry Coconut Popsicles are the simplest thing to blend together. I made a batch (using little paper cups and toothpicks because I don’t have popsicle molds) and now I have a great, simple and healthy frozen treat anytime I need one.

1 can full fat coconut milk

1 pint fresh strawberries

2 tbls maple syrup (or sweetener of choice)

1 tsp vanilla extract

 

Set out little paper cups or popsicle molds. I used pretty small cups and make about 20 popsicles; the amount you make will depend on your mold size.

Rinse strawberries (if the they are organic, leave the leaves on them.) Place into a blender and pulse until relatively smooth depending on your preference; any berry chunks will be a frozen little berry in the popsicle. Pour into a container and set aside.

Add the coconut milk, maple syrup and vanilla to the blender, blend to combine. Pour the coconut milk into the bottom of each cup, just a few tablespoons, using about 1/2 of the coconut milk.

Add half of the blended strawberries the the coconut milk in the blender and blend to combine. Now fill each cup with about 1/4 cup of the coconut strawberry mixture.

Top each cup with the remaining blended strawberries. Set the cups in the freezer. Set a timer for 20 to 30 minutes (so the popsicles are formed enough to hold up the sticks) and push a toothpick or popsicle stick into the cups.  Enjoy when fully frozen.

 

Variations: mix these easy homemade coconut popsicles up by using different berries like blueberry, blackberries or cherries.

Baked Carrot Chips – Savory and Sweet

savory carrot chips

Ingredients
1 large carrot

1 tsp melted coconut oil

1/4 tsp Himalayan pink salt

Directions
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

Use a carrot peeler to make thin carrot slices. Toss all the carrots with the coconut oil and lay each carrot slice on the parchment paper in a single layer. Sprinkle the salt over the top.

Bake until crispy. This will take about an hour (see note below). Remove from oven and let cool, they will crisp some as they cool. Test one by taking it off the pan and letting it sit for 30 -60 seconds to see if it crisps up.  You may need to take some pieces out sooner than others, keep a close on on them.

sweet carrot chips

Ingredients
1 large carrot

1 tsp melted coconut oil

1 tsp maple syrup

1/4 tsp cinnamon

1/4 tsp Himalayan pink salt

1/2 tsp coconut sugar

Directions
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

Use a carrot peeler to make thin carrot slices. Melt the coconut oil, maple syrup and cinnamon together and toss with the carrot slices coating each well. Lay slices in a single layer on the parchment lined pan. Sprinkle with coconut sugar and salt. Bake until crispy.  Test one by taking it off the pan and letting it sit for 30 -60 seconds to see if it crisps up.

Notes
Slower, lower baking will ensure a more even cooking with less burning. You can bake these faster at 400 degrees in about 15-20 minutes but you’ll need to keep a close eye on them after about 10 minutes (see my photo below.)

~The savory is great for regular ol’snacking! 

~The sweet is fun to crumble on desserts like ice cream or anywhere you need a little extra crunch!

Carrot chips when cooked too quickly at high heat

Coconut Bacon

Ingredients
1 ½ cups unsweetened coconut flakes

1 tsp apple cider vinegar

2 tsp maple syrup

2 Tbls tamari

1 tsp smoky paprika

Pinch of sea salt

Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Toss all the ingredient, except the salt, in bowl; be sure to coat all the coconut. Spread in a single layer on the baking sheet.

Bake for about 7 minutes, flip and bake until crispy, about another 7 minutes. Remove from oven and let cool, they will crisp some as they cool. You may need to take some pieces out sooner than others, keep a close on on them.

Notes
These super fun coconut bacon pieces are so similar to little bacon bits- toss them on your salad, in a wrap or just pop them into your mouth!

Dreamy Coconut Whipped Cream

Prep Time
Overnight

Prep Notes
Place a can of full fat coconut milk in the refrigerator overnight.

Cooking Time
5 mintues

Ingredients
1 can coconut milk, full fat
2 tbls raw honey (or maple syrup)
dash of vanilla
dash of cinnamon

Directions

Step 1: Refrigerate can of coconut milk overnight.

Step 2: Open the refrigerated can (don’t shake it or turn it upside down). Scoop out the thick cream at the top of the can and place is a large bowl to be whipped

Step 3: The bottom half of the can will be coconut water that has separated from the cream. Pour this into a glass container, refrigerate and use for your smoothies, baked goods or in a Thai dish.

Step 4: Whip the coconut cream with sweetener and optional vanilla and cinnamon. Just a minute or two will do.

Step 5: Lose yourself in that ultra dreamy bowl of whipped coconut cream.

Cardamom Honey Coconut Milk (it’s an Aphrodisiac!)

Prep Time: 30 minutes (for steeping)

Cook Time: 0

Yields: 2 cups  

Ingredients

2 cups water

1/2 cup unsweetened coconut flakes

4 cardamom pods

2 tbls raw honey

Directions

Place the water, coconut flakes and cardamom pods in a pan; bring to a simmer. Turn off heat, cover and steep 15 – 30 minutes.

Pour ingredients in a blender, add the honey and blend until smooth. Strain through a fine mesh strainer. Enjoy warm or cool.

Store in refrigerator; coconut milk will separate, just shake to recombine.

Notes
It is believed that raw honey should not be heated so in this recipe we add the honey during blender, after steeping the milk.

Almond Coconut Dipping Sauce

Ingredients
3/4 cup almonds

1/2 cup coconut milk

1 thumb fresh ginger

1 tsp maple syrup

1.5 tsp sesame oil

1 tsp tamari or coconut aminos

pinch salt

squeeze of lime (optional)

Directions
Place all the ingredients in a blender and blend until smooth.

Store in the fridge.

Notes
This little power-packed dip is a protein filled, inflammation fighting and good fat delicious dip.

Use with a grilled chicken, as a dip for fresh veggies or a spread for a sandwich.

Pumpkin Hot Chocolate with Whipped Coconut Cream

Prep Time
Overnight if making the Whipped Coconut Cream

Prep Notes
To make the Coconut Whipped Cream, place one can of full fat coconut milk in the refrigerator overnight.

Cooking Time
5 minutes

Yields
4 small cups

Ingredients
1/2 cup pumpkin (roasted or pureed)

1/2 cup water

1 cup coconut milk (I prefer to use the leftover liquid from when I make Whipped Coconut Cream- see notes below; otherwise any milk will do)

2 heaping tbls raw cocao powder

3 tbls maple syrup

scant 1 tsp cinnamon

2 dashes ground clove

1 tsp vanilla

Optional:

1/4 cup amaretto

Whipped Coconut Cream

Directions
Place all the ingredients except the whipped coconut cream and the amaretto in a blender, blend for 30 seconds or until smooth. Pour into a saucepan and heat to desired temperature.

If using, add in the amaretto, pour into small mugs and top with the Coconut Whipped Cream; wrap your hands around the mug, breathe deep and enjoy.

A note about the coconut milk and whipped coconut cream:

Coconut cream makes the most amazing whipped cream – it’s luscious, thick and dreamy! And it’s a good fat so there is no feeling guilty. I keep a can in my fridge at all times just in case.

Follow my recipe for how to make the Whipped Coconut Cream here. Use the remaining liquid in the can for the recipe above.