Tag Archives: coconut

Toasted Coconut Pie

No hardcore hobbit today, but really, what hobbit would say no to pie? We had this tasty pie this weekend and I just had to share. For years I have been buying all sorts of coconut cream pies for my husband. It’s his favourite but I’ve never tried to make one because I just didn’t trust myself to get it right. Each store bought pie I got for him was a store bought disappointment. We just weren’t achieving an acceptable level of coconut flavour. So, it’s time I gave it a go. To us the best kind of coconut is toasted coconut. If making it on our own is the only way we can make this happen, then we are going to bring it! I did…and epic coconut flavour was achieved.

  • 10 reduced fat oreo cookies, crushed (creamy center and all)
  • 1/2 unpacked brown sugar
  • 1/4 cup splenda
  • 2 egg whites
  • 370 ml can evaporated skim milk
  • 1 tbl cornstarch
  • 1 tsp vanilla extract
  • 2 tsp coconut extract
  • 1/4 cup toasted coconut
  1. Press the crushed oreos into a pie pan to from your crust.
  2. Mix together the cornstarch, splenda and brown sugar in a pot. Slowly add the egg whites, vanilla extract, coconut extract and milk while whisking to keep smooth.
  3. Heat the mixture on medium heat, whisking frequently, until it thickens.
  4. Stir in the toasted coconut, reserving some of it to sprinkle on top of the pie.
  5. Pour carefully over the crust. Top with remaining coconut and allow to cool.
  6. Best if left in the fridge overnight.

Serves 8. Each serving contains 147 calories, 2.5 grams fat, 30.4 grams carbs, .5 gram fibre, and 5.8 grams protein. I have figured out where they were hiding all the coconut flavour in all those store bought pies….it was in my cupboard all this time.

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Coconut Chicken Fingers

Oh, what a tasty twist on that plain old chicken finger. You can use a similar method to make those tasty coconut shrimp as well. Sure you could serve these with a plain old plum sauce but my favourite is to get a nice thai style sweet and spicy sauce. Oh my delicious! It doesn’t take much sauce to bring you to flavourtown. Which is what these fingers are all about really. Yum!

  • 1/4 cup sweetened coconut shredded
  • 1/2 cup panko breadcrumbs
  • 1 egg white
  • 2 chicken breasts, skinless and boneless
  1. Cut the chicken breasts into strips. I usually get about 3 or 4 strips per breast. If the chicken is particularly plump you may need to pound it a bit to get some nice thin strips.
  2. Combine the coconut and panko bread crumbs in a medium bowl.
  3. Dip the strips in the egg white.
  4. Coat the strips with the bread crumb mixture in the medium bowl.
  5. Bake the coated strips for 15-20 minutes at 400F. For extra crispy fingers give them a spray of butter flavoured cooking spray.

Makes 2 servings. Each serving contains 185 calories, 4.4 grams of fat and 1 gram of fibre. Don’t forget, that thai sauce is really the way to go for these. Another tasty dipping sauce for these fingers is my Spicy Peanut Sauce.

Chocolate Coconut Madelines

Oh so pretty and light. Madelines are lovely french cookies that are excellent with a bit of tea. Maybe you would enjoy them much like Proust did, dipped in your tea? Or maybe you will devour a bunch of them knowing how nearly guilt free these little delights are. I’ve done both…and it really is good times all around. I’ve been told this recipe is gluten free so extra hurray! I hunted everywhere for a madeline pan, afterall they do need to have that cute little shell look to be just right. I eventually found them in a specialty cooking store in Nanaimo. Nanaimo you help make so many dessert dreams come true. *snuzzles* oh and a big high five for those bars. Those are another story though.

  • 1/2 cup egg white (I use the carton stuff for this)
  • 1/4 cup icing sugar
  • 2 tbl melted light butter
  • 1 tsp coconut liqueur or rum
  • 1 tsp sweetened coconut
  • 1 1/2 tsp cocoa powder, unsweetened
  • 3 tbl coconut flour
  1. Spray 12 madeline shells. Preheat oven to 350F
  2. Whisk the egg whites until they are frothy. Whisk in the sugar, butter, and coconut alcohol.
  3. Add the flour, coconut, and cocoa.
  4. Spoon 1 tbl of batter into each shell.
  5. Bake until solid and cooked, should be a bit spongy, about 11-13 minutes. Cool in the mold for about 1 minute and then remove.

Makes 12 cookies. Each cookie contains 29 calories, 1.3 grams of fat and 1 gram of fibre. These are great with a little glaze brushed on the tops like the ones I took the picture of. That glaze was just a bit of icing sugar mixed with a teaspoon of milk, then brushed on. Very delicious. For those doing weight watchers yes one cookie is about 0 point. Three cookies though is 1 point…total. That is pretty awesome.

Coconut Scones

Every weekend my husband and I try to have a lovely brunch outside in our courtyard. It always involves more effort than the usual cereal or granola bar breakfast. Some folks have sunday dinner, we have brunch. It’s nice to relax out there enjoying a nice treat, getting some real R and R out of our weekends. Our pups love it when we do that too, since they usually get a taste of what treat we are enjoying that day. It has become fun to come up with new and tasty things to enjoy for these brunches of ours. I made these scones the old fashioned way, a round that is cut in wedges. I also made them with a bit of coconut flour. I have been told that if you substitute all the flour in the recipe with coconut flour that you have yourself a nice gluten free scone. I’m not a gluten free expert so double check that before you serve it to your local celiac sufferer.

  • 1/2 cup coconut flour
  • 1/2 cup flour
  • 1 tbl sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup fat free plain yogurt
  • 1 egg
  • 1 tbl margarine, melted
  • 2 tbl sweetened coconut flakes
  1. Preheat the oven to 425F
  2. Combine the flour, coconut flour, sugar, baking powder, baking soda, salt, and 1 tbl of coconut in a bowl. In a separate bowl combine the yogurt, egg, and margarine.
  3. Add the yogurt mixture to the flour mixture, do not over mix.
  4. Roll on a floured surface to 1/4″ thick. Cut into 8 wedges and place on a baking sheet. Sprinkle the remaining coconut flakes on top of each scone and press in slightly so they will stick.
  5. Reduce the oven to 400F, place the sheet in the center of the oven. Bake until golden 12-15 minutes.
  6. Cool 10 minutes. Serve!

This makes eight servings. Each serving is 83 calories, 2.3 grams of fat, and 3.3 grams of fibre. You can thank the coconut flour for that high fibre! It’s great stuff. Instead of the usual cream we find served with these we went with source lemon meringue yogurt. YUM! We also served this with a lovely cut up tropical fruit salad containing papaya, pineapple, guava, and kiwi. Just a spritz of lime juice to keep it’s colour.

Now, isn’t that just an amazing way to start your day? I highly recommend it. In fact I think I’m going to pick up another bunch of fruits for a salad this weekend and think up another scone recipe. Mmmm. I live in a city filled with tea rooms, it just makes sense to have more scones and tea for breakfast!

Uber Fiber Tropical Pancakes

This is actually my husband’s recipe. I not only have his permission but he insisted this be shared with other hungry hobbits. It makes a really tasty, dense, nutty pancake. This is not your fluffy pancake recipe. It is such a perfectly delightful filling breakfast for when you know you are going to have a full day ahead of you. This kept us so full that lunch was just a light snack really. Great before some good hiking I’d say!

  • 1/2 cup coconut flour
  • 1/4 cup flax flour (or just ground up flax seed)
  • 1/2 cup unbleached flour
  • 1 tsp baking soda
  • 4 tsp splenda
  • 1 cup skim milk
  • 1/2 cup egg white (or egg white substitute)
  • 1 tbl vanilla, almond or coconut extract
  1. Blend the dry ingredients in a bowl. In a separate bowl whip the egg whites until they form peaks.
  2. Add the milk and extract to the dry ingredients and stir. Fold in the egg whites.
  3. Drop the batter in the desired amounts onto a hot sprayed pan. Flip when the bottom is browned. When cooked through, serve!

This makes 8 pancakes typically. Each pancake is 81 calories, 2.4 grams of fat, and 1.7 grams of fiber. The topping in the picture is just pineapple cut into tidbits and mixed with a bit of plain fat free yogurt. Delicious! No need for syrup at all and you get one of those fruit servings in!