coconut Archives - America's Table

Coconut Pancakes with Blueberries

America's Table — Mon, 01 Jul 2019 09:00:20 +0000

Here is a great 4th of July breakfast idea! You know the feeling when you need a meal that is more than fuel, something that hits a spot in your soul that changes your whole outlook for the rest of the day? Pancakes. Blueberries. Fresh coconut. The blueberries are not in the pancakes, as you might expect, but in a lovely not-too-sweet compote poured on top, and coconut milk in the batter is the subtle reminder that coconut is part of the goodness here.

This is a recipe to be saved and savored. And don’t just think of it as breakfast. You know you’re loved if you come home after a long, hard day and someone’s got coconut blueberry pancakes waiting for you. This is true love.

Coconut Pancakes with Blueberries
Serves: Makes 24 medium pancakes
Prep time: 25 minutes – tops

Ingredients

For the blueberry compote:

2 pints blueberries
6 tablespoons cold water
1 tablespoon arrowroot
½ cup sugar
½ teaspoon cinnamon
Juice of 1 ½ lemons, and their zest

For the pancakes:

1 ¾ cup flour
1/8 cup coconut flour
2 beaten eggs
½ teaspoon salt
1 ½ cups coconut milk
4 tablespoons cooking oil

Directions

Mix arrowroot in water in a medium saucepan. Add sugar, cinnamon, lemon zest and juice, and blueberries. Simmer for several minutes on low heat until sauce thickens. Set aside.
Mix flours and salt in a bowl. Create a well in the center and stir in eggs, followed by coconut milk to make a nice smooth batter. If it seems too thick, add a little water.
Put a heavy frying pan on medium heat and add a tablespoon of oil. When it’s hot spoon some batter into the pan and allow to cook until golden brown. Flip and repeat until you have four pancakes finished, and cover them as you make the rest.
Serve with blueberry compote and fresh coconut flakes on the top.

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Chocolate Coconut Pound Cake

America's Table — Mon, 29 Oct 2018 09:05:04 +0000

There’s something about the rich texture of a pound cake that is unmistakably wonderful. Whatever the flavor, it’s so appealing you just want to eat the whole piece immediately, washed down with a glass of milk, so you can get to the second piece right away.

The combination of buttermilk and chocolate in this pound cake makes it so smooothhh. It’s like a Swiss milk chocolate candy bar in cake form. It’s a Halloween dessert for adults, luscious and deceptively satisfying. (And if you’re starting to think about holiday gift baking, what great gifts these little pound cakes would be!)

Chocolate Coconut Pound Cake
Adapted from Bon Appetit
Serves: 8
Prep time: 1 hour and 15 minutes

Ingredients

1 ½ cups flour
½ cup unsweetened cocoa powder
¼ cup unsalted butter, and a little more for buttering the pan
1 teaspoon salt
¾ teaspoon baking powder
½ cup virgin coconut oil, at room temperature
1 ½ cups plus one tablespoon sugar
3 eggs
1 teaspoon vanilla extract
2/3 cup buttermilk
¼ cup unsweetened coconut flakes

Directions

Preheat oven to 325 degrees. Butter a loaf pan (I used 5 ½ by 3 ½-inch pans but any size is fine as long as you adjust the baking time accordingly.) Line pan with parchment paper, leaving paper to hang over the edge to ease in removing the cake from the pan later.
Mix together cocoa powder, flour, salt and baking powder and set aside.
With a mixer set on medium high, beat oil, ¼ cup butter and 1 ½ cups sugar until mixture is pale and fluffy (5-7 minutes.) Add eggs, one at a time, blending after each, and beat until mixture doubles in volume. Add vanilla.
Turn mixer speed to low and add dry ingredients a third at a time, alternating with buttermilk. Do not overmix. Scrape batter into pan and make a canal down the middle of the pan with a spatula.
Sprinkle with coconut flakes and rest of sugar and bake 70 minutes for a standard 8” by 4” loaf pan. Let cake cool before turning it out of the pan.

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Coconut and Fresh Fruit Oatmeal

America's Table — Mon, 05 Mar 2018 09:30:43 +0000

This isn’t a recipe, so much as an assemblage of ingredients for a truly delicious breakfast. If you think of oatmeal as a gunky, glutinous mess, this will change your view forever — this oatmeal is soft, creamy, and coconutty, with lots of crunch from the seeds and coconut chips and little pillows of fresh fruit flavor explosions all in one bite. And it couldn’t be easier — just make sure you have a can of coconut cream in the kitchen and some toasted coconut chips (which are an excellent snack to have around anyway when you need to nibble on something sweet but don’t want to overdo it.) You’re going to love this!

Coconut Oatmeal
Serves: 4
Prep time: 7 minutes

Ingredients

2 cups rolled oats
2 1/3 cups coconut cream, canned
2 cups water
½ cup honey
2 thinly sliced bananas
1 cup red raspberries
1 cup blueberries
1 cup blackberries
½ cup toasted coconut (like Bare, toasted organic coconut chips)
sprinkling of pumpkin seeds

Directions

In a medium saucepan, add water, oats, and 2 cups coconut cream and simmer until oats are soft and creamy.
Pour into bowls and top with bananas, berries, coconut and pumpkin seeds.
Drizzle with honey and remaining coconut cream and serve immediately.

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