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Tag Archives: coconut

Gluten-Free Coconut Cornbread Trifles w/ Fresh Starwberries, Lemon Curd and Coconut Whip Cream

09 Friday May 2014

Posted by cosmohippiechef in cake, dessert, gluten-free

≈ 4 Comments

Tags

coconut, coconut milk, gluten free, honey, lemon, mint, seasonal, strawberries

Processed with VSCOcam with f2 presetFood:

Gluten-Free Coconut Cornbread Trifles w/ Fresh Strawberries, Lemon Curd and Coconut Whip Cream serves 16

Coconut Cornbread muffins:

1 ½ c. corn flour

½ c. coconut flour

1/3 c. unsweetened coconut flakes

½ c. local honey

½ tsp. xantham gum (not vital)

1 T. baking powder

½ tsp. salt

1/3 c. coconut oil

¼ c. ghee (clarified butter)

2 local eggs

½ c. creamed coconut

7 oz. canned coconut milk, placed in fridge overnight (plus two cans of coconut milk, placed in the fridge as well= 3 cans total)

½ tsp. coconut extract

Directions:

Side note: When removing the coconut milk from the can place the coconut fat that has surfaces to the top in a separate bowl and just use the liquid. Place the unused solid coconut fat back into the fridge for making vanilla the coconut cream for this dessert.

1.  Pre-heat the oven to 350 degrees, line sixteen cupcake tins. In a large bowl sift together the corn flour, coconut flour, xantham gum, baking powder, and salt. Next add coconut flakes. Set aside.
2. In a medium saucepan over low heat mix together honey, coconut oil, ghee, creamed coconut and coconut milk until smooth, DO NOT LET MIXTURE BOIL. Take mixture off the heat and let cool. Next whisk in the 2 eggs and coconut extract. Combine the wet and dry mixture, stirring just to combine. Fill each cupcake tin with an even amount of the batter. Bake for 8-12 mins or until a toothpick inserted in the middle of one of the cupcakes comes out clean. Let cool.

Lemon Curd:
Adapted from Alton Brown

5 local egg yolks
1 cup sugar (I used local honey)
4 organic lemons, zest and juiced
1 stick butter, cut into pats and chilled (I used ghee)

Directions:

1. Add enough water to a medium saucepan to come up about 1-inch on the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.)
2. Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Fresh strawberries:

4 lbs fresh strawberries, hulled and sliced
1 c. fresh mint, chopped
2-4 T. raw sugar
2-4 T. honey wine vinegar local, use any sweet vinegar you have)
Pinch of salt

Directions:

1. Place the slices strawberries and mint in a medium-sized bowl. Sprinkle over 2 T. sugar and 2 T. honey wine vinegar to start. Toss. Let sit until juice has started to form on the bottom of the bowl. If you want more juice use the other 2 T. of the sugar and vinegar. Set aside.

Vanilla Coconut Cream:

Reserved coconut fat from 3 cans of coconut milk
1 fresh vanilla bean, scraped (or 1 tsp. vanilla extract)
2- 4 T. pure maple syrup or honey
Pinch of salt

Directions:

Whip all the ingredients together using a standing mixer or hand mixer. Taste for desired sweetness. Place back in the fridge until ready to use.

Putting it all together:

1. In a half pint mason jar, start by cutting a muffin in halves length wise, crumble one half into the bottom of the jar. Next add a spoonful of the strawberries and a little juice, next add a spoonful of the lemon curd, next a layer of coconut cream. Then crumble the rest of the muffin over the already layered ingredients and layer one more time ending with the coconut cream. Garnish with a slice of strawberry. EAT!

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888Love:

This recipe was the star of the show last month, I made it three times! The first attempt was to test my idea and have my husband and girlfriends try it and give me some honest feedback, trust me they were happy to lend their taste buds and gave me really good info going forward. The second time making this was for a Welcoming Dinner at a photography retreat hosted by the lovely Brooke Davis of Blush Photography, it was a total hit. The third and final making of this dessert was at my seasonal cooking class for Slow Food Utah and Wasatch Community Gardens at Harmon’s City Creek, my students loved it! Phew, I’m tired just typing all of this! My students added that blueberries would be a great swap for the strawberries and would pair nicely with the lemon curd (why didn’t I think of this?!). You would think I would have had time to photograph the whole process, but sadly I didn’t. Between my day job, teaching classes and personal chef work it was all business last month, so I am hoping you give me a pass and just enjoy this recipe!

This dessert is more involved than most of my recipes but TOTALLY worth it, I worked really hard to get this just right!

Here are some tips and tricks:

1. The lemon curd can be made up to two weeks ahead.

2. The coconut cornbread muffins can be made a day ahead.

3. Make sure to buy FULL FAT canned coconut milk, and don’t forget to store it in the fridge.

4. Buy organic strawberries and let that be the last step before putting these trifles together.

5. Rhubarb curd would also be delicious and swapping blueberries for strawberries would be genius. Thanks Deb Mace for the idea!

I had so much making this dessert (three times!), but even more fun watching everyone else enjoy it. Good luck, and let me know if you attempt to make this, ENJOY!

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Coconut Banana Caramel Cream Pie

27 Wednesday Mar 2013

Posted by cosmohippiechef in dessert, gluten-free, vegan

≈ 5 Comments

Tags

bananas, coconut, coconut milk, dates, gluten free, oats, walnuts

DSCN2816

Love:

Last fall my sister came for a visit and I wanted to make her a special meal and an even more special dessert. I made a version of this pie with a traditional graham cracker crust and caramel that I made by boiling a can of sweetened condensed milk (still in its sealed can mind you) for 2 1/2 hours! Plus heavy whipping cream for a topping. I knew this would be a hit with my sis, the last pie I made her was a chocolate tofu pie and she ain’t down with no tofu pie. I can’t wait till she visits again so I can make her this new version, don’t tell her but it’s vegan and gluten-free and if you ask me better than the one we had last fall. I have been working out this recipe in my head for the last six months and then one Monday morning in yoga during savasana (corpse pose for those of you who aren’t into yoga) it all fell into place. I couldn’t be happier to share this recipe and hopefully some new ideas (caramel sauce made from dates, and coconut whip cream) with you, and most of all I can’t wait to make it for my non tofu eating sis! Enjoy!

Food:

Coconut Banana Caramel Cream Pie serves 8

Crust-

3/4 c. organic thick rolled oats (gluten-free)

3/4 c. unsweetened shredded coconut (I buy mine in the bulk section)

3/4 c. walnuts

6 T. coconut oil, melted

3 banana’s, sliced (for filling)

Directions:

1. Pre-heat oven to 350 degrees. Place the oats, walnuts and shredded coconut in the food processor, pulse until you get a nice crumble.

2. Pour the crumble into the pie pan, add the melted coconut and with a fork mix until well combined. Smooth out and press up the sides.

3. Bake for 22 min. Take out of oven (the center of the crust might puff up, don’t worry) and let cool 15 min. With the bottom of a measuring cup smooth out the crust again, press lightly up the sides and then place the crust in the fridge for at least one hour (I think mine was in there for 2), it will firm up and be ready for the rest of the ingredients.

DSCN2791DSCN2794DSCN2798

Salted Caramel Dip/Sauce- politely borrowed from My New Roots

2 cups pitted Medjool dates

¼ cup raw nut or seed butter (almond, cashew, sesame tahini, sunflower) (I prefer almond butter)

4 tsp. fresh lemon juice

½ tsp. sea salt (or more to taste)

1 vanilla bean, seeds scraped (I use organic vanilla extract)

soaking water as needed

Directions:

1. Soak dates for at least 4 hours in water.

2. Drain dates, reserving the soak water.

3. Add dates to a food processor along with all other ingredients, except for soaking water. Blend on high until dates are smooth. Add soaking water, 1 tablespoon at a time until the desired consistency is reached (for a sauce to pour or drizzle, add more water).

4. Store in an airtight glass container in the fridge for up to a week.

DSCN2773

Coconut Whip Cream-

1 c. canned coconut milk, chilled (save the leftovers for a smoothie OR if you really like whip cream use all of it and adjust sweetness)

1 T. pure maple syrup

1 tsp. vanilla extract

Directions:

1. Pour the canned chilled coconut milk into a bowl (I used my kitchen aid mixer with the whip attachment). Start to whip. When it starts to firm up stop machine and add maple syrup and vanilla. Whip again until you’ve reached desired consistency. (I like mine firm but still light and fluffy, use your best judgement it will firm up more in the fridge).

DSCN2727

Toasted Coconut for topping-

1/4 c. unsweetened shredded coconut

1. Place the coconut in a dry saute pan over medium low heat, lightly toast stirring often. Careful not to burn, set aside.

Assemble-

1. Prepared crust

2. Sliced bananas

3. Salted Caramel Sauce

4. Coconut Whip Cream

5. Toasted Coconut

Place in the fridge for at least an hour for all the flavors to meld together, cut with a very sharp knife and serve immediately.

DSCN2802DSCN2804DSCN2807DSCN2810DSCN2793Nutrition:

Coconut oil- Coconut oils medium-chain fats are easily absorbed and preferentially used as an energy source, their burning actually increases the body’s metabolic rate. Coconut oil contains a fat called lauric acid also found in breast milk, lauric acid is converted into a highly beneficial compound called monolaurin, an antiviral, antibacterial destroyer of disease-causing organisms.(Canned coconut milk- buy whole, not low-fat. Low fat coconut milk has most of the medium-chain fats removed. Choose a brand that has no additives.)

Dates- Dates are rich in antioxidants  and anti-cancer compounds. An alkaline food and an excellent source of easily digested carbohydrates.(Eating local is key in a holistic diet, but eating regionally is also important depending on where you live. In Utah we don’t have a year round growing season so eating within our region fills in those gaps. Dates are in season in California during this time of year and I was lucky enough to be gifted 2 lbs of them. This was the perfect recipe to use some of them on.)

Oats- Oats provide and abundance of antioxidants and lignans which help protect against cancer and help stabilize blood sugar levels. Rolled oats, which are minimally processed are slightly less beneficial than steel-cut or whole oat groats.

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