Tag: coconut

  • Blood orange & coconut chia pudding

    Delicious and simple.

    (You can make this recipe with plant-based milk and coconut ‘yoghurt’ OR use 1 can of organic fairtrade coconut cream without emulsifier. Use the coconut water from the can for the pudding and the thick cream from the same can for the topping.)

    Ingredients:

    For the chia pudding

    2 tbs chia seeds
    120 ml plant based milk of choice (oat, coconut, soy, rice etc all work well) OR coconut water
    1 blood orange (normal orange works as well)
    1 large ts sweetener (agave syrup, honey, sugar etc)

    For the topping

    Coconut yoghurt OR thick coconut cream
    Piece of blood orange
    Mint leaves

    Equipment:

    Blender or immersion blender (Dutch: staafmixer)

     

    Preparation:

    Use a sharp knife to cut first the top cap, then the bottom cap off the orange and then around the flesh, removing only the peel. Scrape orange leftovers from the peel with a teaspoon if you’ve cut too much off.

    Take the pieces apart, remove the white thingy in the middle and add the orange pieces together with the milk or coconut water and sweetener in your mixing glass or blender.

    Roughly blend those three ingredients together using a blender or immersion blender (Dutch: staafmixer).

    Now add the mixture to the chia seeds, stir well and put in the refrigerator. The seeds will soak up the moisture and swell, thickening and gelatinizing the mixture to a delicious pudding. After 1 hour, stir again. After another 30 minutes or more (you could also keep them overnight) take out of the fridge, add coconut yoghurt or thick cream, top with orange and mint… Yummy!

    Delicious!

  • Coconut cookies: 2 ingredients, 20 minutes no-fail recipe

    Coconut cookies: 2 ingredients, 20 minutes no-fail recipe

    Who would have thought I could make my own favorite cookies at home within a few minutes, in a vegan variety with no additives and it easily wins from the supermarket variety?

    Add 100ml condensed coconut milk to 100gr of dried coconut. Mix well, then use a measurement tablespoon (or whatever) to make small cookies.

    Put in the oven on a baking sheet on 160 degrees Celsius for 15 minutes. Keep an eye on them.

    When they have the perfect golden color, take them out and let cool down for a couple of minutes.

    That’s it, I kid you not!

    * I found that the measurement tablespoon makes the perfect size for me, with perfectly crunchy outside and soft creamy inside.

    * Condensed coconut milk can be found close to the condensed cow milk in the supermarket.

  • Frozen fruit, blender… ice cream deluxe

    Frozen fruit, blender… ice cream deluxe

    This is just incredible. So easy, delicious and dare I say… healthy! Definitely a winner.

    It started when I wanted to recreate vanilla ice from frozen banana slices. I simply put the banana slices in the blender, added cream and vanilla flavor and.. wow! It worked!

    For this variety, I used frozen mango, blueberries and raspberries but really you could use anything your freezer (or the one at the supermarket) has to offer.

    I put them in the blender together with some thick coconut cream. For the cream, use santen (creamed coconut) and add some hot water so it becomes thick but fluid, like cream.

    The trick is to use the ice cube function or simply pulse your blender and to work quickly. Use a wooden or plastic spoon (metal will damage the blender blade) to quickly stir the fruit in the blender after every few pulses, creating a rather homogenous blend. So pulse-stir, pulse-stir, work quickly before the ice cream melts.

    Any leftover coconut cream can be used as topping alongside some beautiful berries and mint leaves.

    I really, really love this ice cream and am amazed that it takes nothing more than real fruits, a spoonful of coconut cream and 5 minutes of my time.

  • Blueberry banana overnight oats

    Blueberry banana overnight oats

    A new craze: overnight oats with topping. Dear friend Eva (check her out here: evennaareva.com) served it last week when we had breakfast together.

    The basics: soak oats overnight in water or some ‘milk’ (almond, rice, coconut). When using water, you may find that adding a bit of honey and salt or vanilla sugar may improve the taste. I like to add dried coconut and chia seeds as well and leave that in the fridge overnight.

    Good to know: oats contain phytic acid (fytinezuur), which inhibits the uptake of nutrients in your body. So phytic acid is not something we want. Actually, the whole idea of overnight oats is to pre-digest them, making them more beneficial for the body. Adding acids such as fresh fruits, a squeeze of lemon juice or apple cider vinegar to your oats before soaking overnight will aid this pre-digestion and hence help you benefit more from the other foods you eat! Many overnight oat recipes skip this, but it is actually pretty essential to the whole thing ;).

    Next morning, add toppings to your liking. My favorites from this recipe: apple, banana, blueberries, nuts, raisins, flaxseed and pumpkin seeds. Super nice bonus: thick coconut milk. But I keep that one for extra special mornings :).

    Recipe for blueberry banana overnight oats:

    In the evening, mix together:

    • Oats
    • Chia seeds
    • Coconut
    • Water or veggie ‘milk’
    • Optional: salt/honey/vanilla/sugar/some syrup/cinnamon
    • Something acidic (I use lemon juice)

    Next morning, add:

    • Freshly cut fruits (apple, banana, blueberries)
    • Raisins
    • Seeds and nuts
    • Cinnamon
    • Cacao

    There are no measurements here as I truly don’t measure often. Just play around and you’ll be fine!

    When in doubt about the amount of fluid, here’s a hint: you can always add but it’s hard to discard (well and just a pity).

    Hmmmm ?

  • Fresh Apple, Lime & Mint Smoothie

    Fresh Apple, Lime & Mint Smoothie

    Fruit is such a delight for both body and spirit. I have never eaten this much fruit in my life (have always been a big fan of veggies, though) and i feel great. Pure, connected, clear, energetic, open. Really i wish this upon everybody.

    Smoothie Wonderland
    The main way i eat fruits nowadays, is through smoothies. I’m still in Thailand as i’m writing this, and that obviously means i am in Smoothie Wonderland. If you have never tasted tropical fruits, let me tell you: you’re missing out. Your average fruit tastes twice as rich, sweet and juicy over here. Just saying.

    Exotic apples
    What’s truly ‘exotic’ here though, is apples. Yes, really! Apples, the fruits that are so normal to those of us who live in moderate climates, are imported into Asia and are therefore quite expensive, especially on this island (we’re in Koh Phangan in the Thai Gulf).

    So my appreciation for our super-healthy, crunchy, refreshing apple has skyrocketed. This smoothie recipe really does it justice: it’s simple yet delicious. I use green, mildly sour apples for this one, they’re probably Granny Smiths.

    Young, fresh coconuts… if available
    So there is a luxury here that not all of you get all the time: easy access to young, fresh coconuts. While i can, i like to use a coconut shake as the basis for most of my smoothies, including this one. If you can’t, please find some substitute ideas below the recipe.

    Recipe: Apple Lime Mint Smoothie (with young, fresh coconut)

    1 green apple
    1 young fresh coconut
    2 limes
    4-5 stalks of fresh mint
    raw organic honey
    handful of ice cubes

    First, chop the coconut, catch the fluid (coconut water or juice) and scrape the meat from the shell. Blend the coconut water and meat to make a coconut shake (really fresh coconut milk: the best!!).

    Then, cut the apple in small chunks and squeeze the limes. You can use both the stalks and leaves of the fresh mint. Only discard the sturdier bottom part of the stalk.

    Add the honey and icecubes. Go slow on the honey; you can always add more.

    Blend everything together until smooth. Taste to add more honey if desired. It’s nicest when the sweet and sour experience are about equal, if that makes sense.

    To substitute the coconut
    While we don’t get young, fresh coconut everywhere, in some places we can still get ‘older’ coconut (how to open one). You can use coconut water from this thing and still blend some of its meat, too, although it will be more fibrous. Add a few extra ice cubes.

    Many stores sell coconut water in glass or carton nowadays. Not the same, but still close. Probably the best substitute even, but… can be pricy.

    Add a small cup of coconut cream from a carton or can plus a few extra ice cubes. Very different taste from fresh coconut shake, but probably still nice. Although i think it may take away from the deliciously fresh and tangy apple taste. Let me know if you try this one!

    Finally, you can also just add ice cubes (or water). You want to use an extra lime and spoonful of honey in this case.

    That’s it for today, enjoy!

  • Fruit smoothie with coconut, mint & lime

    Fruit smoothie with coconut, mint & lime

    The market streets here on Koh Pha Ngan are full of colorful fruits, leafs, seeds and roots. One of the first things we bought after settling on the island was a blender, because although restaurants offer a wide range of juices or shakes, i was quite inspired to make my own.

    Juices, shakes & smoothies in Thailand
    Order a fruit juice in Thailand and you’ll get blended fruit or fruit juice with added water/ice and sugar, unless your vendor explicitly says the juice is pure. Shakes and smoothies: the same. It’s just the usual way to drink fruits here.

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    Vegan/raw/health food on Koh Pha Ngan

    There are plenty of health bars and yoga centers on the island that provide a full menu for vegans, raw foodies, health freaks and normal people who like to drink pure fruits with no additions.

    I noticed that some of the guys at such places are easily as smooth as the drinks… Beware what you’re taking in, sisters. Just sayin’ ;D.

    Back to the vegan food places: they’re a bit more expensive but honestly, the food is amazing.

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    [fusion_builder_column type=”1_2″ last=”yes”]However it is often possible to ask for no ice, no sugar and/or fresh coconut water instead of iced ‘normal’ water. This may cost you around 20 Baht extra (50 eurocents, roughly).

    Home is where the blender is
    Still, i dare say… the best smoothies (until now) are the ones i make at home, from fruits that i get at the open shops in Thong Sala. That’s probably because i just love to create my own food. Even if that only means tossing it in a blender ;).

    Tropical smoothie
    This morning we enjoyed a smoothie of mango and dragon fruit with coconut cream, mint and lime. Delicious, refreshing, full of life. Marco took a beautiful picture and i’ll share the recipe, so that you may share a bit in this tropical bliss.
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    Tropical? I know that for many of you it’s cold and rainy right now. But there’s a remedy! Try the combination of coconut and lime, close your eyes and you’ll be in sunny paradise for a little while, i promise. If there’s no mango where you are, try using bottled mango juice from a good brand or use local seasonal fruits like kiwifruit or pear:

    Recipe: Fruit smoothie with coconut, mint & lime

    • Local ripe fruits, preferably a bit starchy such as: mango, kiwifruit, papaya, banana, pear or
    • Juice of 1 or 2 limes
    • 1-2 handfuls of mint (stalks too except for the woody ends)
    • gulp of coconut cream (i love the white & blue Kara brand; it’s thick and full of flavor)

    Just blend everything up nicely, add some ice if you wish, garnish with mint and enjoy.

    And lastly… stay tuned because i’m planning on recreating the PERFECT holiday smoothie. If it’s cold where you are, this will get you all warm and cozy.[/fusion_builder_row][/fusion_builder_container]

  • Carrot coconut cashew soup

    Carrot coconut cashew soup

    Enjoy this one raw or cooked. The cashews and coconut cream (santen) make for a delicious creaminess. I’d advise to prepare the soup a few hours or up to a day before serving. The ingredients need some time to get settled before they start being all aromatic.

    A high speed blender would come in very handy now that i’m enjoying raw soups more and more, but alas… the universe has yet to supply me with one ;). A normal blender works fine, too, but then the raw soup will be a bit grainy. Although of course passing it through a sieve always helps, i didn’t make that effort this time.

    Recipe for Carrot Coconut Cashew Soup
    Blend a handful of cashews with a cup of water until you have a nice velvety cream.Then add in the blender:

    • one big carrot, in blender-friendly chunks
    • a slice of pumpkin (5 cm in width)
    • a tiny garlic clove
    • a piece of ginger
    • grated rind of one lemon or a stalk of lemongrass
    • 3 tablespoons of santen (coconut cream)
    • a piece of apple, or two dates, or honey to taste, for sweetness
    • a teaspoon or tablespoon of curry paste
    • salt & pepper
    • for hot soup: a few dried kaffer lime leafs
    • Water as needed for a smooth blend

    Kaffer lime leafs is one of those things that make your dishes taste like ‘the real thing’. It’s one of those ‘secret’ ingredients and does the trick every time. You get them at Asian food stores. Buy dried leafs; the frozen ones have lost all their taste in my experience.

    This is nice with a spoonful of turmeric cream (check it out!), if you have it. Also, try adding some acai or raw cacao powder, it gives a nice little extra layer that lifts up all ingredients.

    I just realized this…
    By the way! Using the same ingredients, you can make a very nice curry. Cut up the carrot and pumpkin and combine the other ingredients except the cashews into a sauce. Fry the veggies in coconut oil, add the sauce and simmer everything for some time with the cashews.

    Next day you can blend the leftovers into this soup.

    Wow, now i feel like doing it all over again ;).

  • Raw Avocado Lemon Pie

    Raw Avocado Lemon Pie

    Alive
    Last week i found myself dancing, swimming and chilling out in Portugal, at the bi-annual Boom Festival. It was like a fairy tale, a soothing and hope inspiring experience of what life on earth will be like if we all just respect and love each other and find our space to play and relax into the wonder and abundance of nature’s gifts.

    I felt so alive, brimming with energy and joyful jumpiness while all my senses were heightened – pure natural bliss induced by this environment that brings out the best in people.

    It’s in this place that i had the avocado lemon pie. It was so delicious. I got another piece and shared it with friends. Next day, i got yet another piece to share again. Everybody must know how good this tastes.

    Raw pie
    I loooooove raw pies. Although they’re just as packed with calories as the oven baked butter-flour cakes i grew up with, raw pies also carry an amazing taste and feeling of nutrient-rich freshness. Now, usually, i don’t let any opportunity pass to add copious amounts of raw cacao powder, but this time… i’m giving space to the taste of summer pleasures featuring fruits and flowers!

    This pie holds fresh coconut*, slices of peach, avocado and lemon, and is kept in shape using coconut fat, which is solid at room temperature.

    * not the super-young fresh green coconut but the type that we find in western stores, where you need to break the brown fibery shell open with a hammer or axe to find the 1-2 cm thick white coconut coating inside.

    Back home
    Yesterday i had a go at creating my own version of this tangy, creamy, crispy pie. It turned out blissfully tasty, especially if you’re like me and you like the combo of sweet, sour and a hint of salt combined with all kinds of fruity tones. I had kept the avocado-lemon filling quite zesty, so it could use some extra honey dripped on top just before serving or, as my half-indonesian brother-in-law suggested, some gula jawa (palm sugar) flakes – and indeed this goes perfectly with the coconut that is also inside!

    Recipe for Raw (Vegan) Avocado Lemon Pie

    Don’t worry if you don’t have a cake form; a soup bowl will work just as well. These measurements are for a cake of about 12 cm wide and 6 cm high and serve 8.

    Crust

    • 1 handful of coconut (semi-fresh is best, bust desiccated will also work)
    • 1 handful of unsalted cashews
    • 2 tablespoons of coconut oil (liquid so gently heat to just above room temperature)
    • 2 soft dates or figs, or use one tablespoon of marmelade
    • pinch of salt
    • pinch of vanilla or some drops of vanilla essence

    Soak a handful of raw, unsalted cashews in water.
    Open the coconut (here’s how – for Dutchies), take out some flesh and cut in small pieces until you have a handful. I left the brown skin on, it was fine like that but for a more delicate/pure taste you could peel the coconut pieces until purely white.

    In a food processor, combine the cashews and coconut and chop until fine and crumbly. Now add coconut oil, vanilla, salt and dates or marmelade and combine into a dough.

    Spread it out in the middle of a plate into a cake bottom layer. Make sure the soup bowl (if using) fits tightly around it. Put in fridge to cool and harden.

    Fruit layer & filling

    • 1 peach or other fruit
    • 1.5 large avocado
    • 1.5-2 lemons, juice and rind (use grater to grate yellow lemon rind)
    • 0.5 cup of extra virgin coconut oil (not the unscented kind)
    • 0.5 cup honey or agave syrup
    • tiny pinch of salt

    In a clean food processor or blender, combine the avocado, lemon juice and rind, honey or agave syrup, coconut oil and pinch of salt until smooth. Taste and adjust the ingredients to taste. Make it just a bit sweeter than you might feel like as cooling will make the sweetness less prominent.

    Take crust from the fridge, add a single layer of fruit slices and spoon all the avocado mixture on top. Cover with the soup bowl again and put back in the fridge for an hour or two or longer if you want.

    Decoration

    Take the pie from the fridge, gently lift the soup bowl and top the pie and plate with fresh fruit slices, chocolate flakes or (as shown in picture) colorful dried and/or fresh flower buds. I used lavender and dried calendula (marigold). Drip with honey, agave syrup or gula jawa (palm sugar) flakes for added sweetness.

    And… enjoy <3

  • How to open a coconut

    How to open a coconut

    Dear people, let me present to you: the easiest way to open a coconut and get the juice out and flesh out. It’s safe (no axes, no nails) and clean.

    1. Pour out the coconut juice (water)
    2. Break the coconut open
    3. Take the flesh out
    4. Doe something nice with the shell

    Here’s how:

    1. Pour out the cocojuice

    Every coconut has three dents, one of which is always softer than the rest. Using a chinese chopstick or screwdriver or anything else long and thin, push through the softest dent. Shake out the coconut water. It’s delicious and healthy. Drink it pure of mix with fruit juice.

    2. Break the coconut open

    Using a hammer, hold the coconut and start hitting, gently and steadily, around the coconut, following its ‘equator’. Take care: the goal is NOT to break the whole coconut in pieces with three hits. By hitting gently and steadily, you’ll create a weak zone in the coconut’s wall. After a number of hits, the coconut will break open following this line.

    3. Take the coconut flesh out

    Hold half a coconut and a small sharp knife. Carf in the white coconut flesh, starting in the middle (the bottom) and carfing straight up towards the edge. Repeat until you have around eight lines going up from the center. You now have eight triagular pieces of coconut flesh. Now use the knife to break each triangle loose from the wall. They may come off easily, or it may require some effort and they will be in pieces. The older and drier the coconut, the easier it will be. So in this way, hard is good ;). The white coconut pieces will have a brown skin, you can eat this or shave it off.

    4. Do something nice with the shells

    Use them for growing sprouts,  fill with potpourri, use in a treehouse. In the tropics, they are used to make ‘stands’ for your feet when climbing a palm tree.

    Coconut recipes

    What tot do with your freshly cut coconut? Well, this:

    Grate/chop: great in pies and desserts and with Indian or Asian dishes (with peanut and/or fried onions, for example).

    Roll: make blissballs by chopping and combining dried fruits, raw cacao and nuts or muesli and roll the in coconut flakes.

    In pieces, for dipping: serve with marmelade or pureed fruits (banana, mango, pineapple). That’s a healthy snack!