Tag Archives: coconut

Things I have been cooking lately #166: Coconut and raspberry jam squares

Since Little O was born I have had a lot less time to bake. It can be tricky enough to put up essential meals without finding the time for any extra bits. However recently he’s a lot more able to play on his own for periods of time or under Mr O’s supervision so when the urge struck me on Sunday I decided to go for it. I picked this recipe because Mr O particularly likes raspberries and coconut and he’s been raving about them ever since.

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Things I have been cooking lately #94: Instant frozen yoghurt

Fancy a really quick, healthy dessert? I adapted this recipe into two versions from a Jamie Oliver recipe but I’m sure there are loads of other possible flavour combinations you could dream up! You’ll find a selection of frozen fruit in the frozen dessert section of most supermarkets but you can easily freeze and use fresh fruit, especially if you’re worried about not eating it before it spoils.

Instant frozen yoghurt

For berry yoghurt
400g frozen mixed berries (raspberries, blueberries, strawberries)
500ml natural yoghurt
4 tablespoons of honey
The leaves from a sprig of mint

For mango and coconut yoghurt
400g frozen mango
500ml coconut yoghurt
2 tablespoons of honey
The leaves from a sprig of mint
Zest and juice of half a lime

Put the yoghurt, honey, mint and lime juice and zest (if using) into your food processor with the bowl blade in. Process until smooth.

Add the frozen fruit and process again until well combined.

Serves 4 – 6

Just a note that although the yoghurt can be kept in the freezer the texture is best when eaten immediately.

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Berry frozen yoghurt

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Mango and coconut frozen yoghurt

Things I have been cooking lately #88: “Bounty” cupcakes

I am not sure if you get Bounties outside the UK but they are my favourite chocolate bar. They basically consist of a sweet coconut centre covered in either milk or dark chocolate. Mr O also loves them so as a special treat I tried to replicate them in cupcake form. It’s a coconut sponge base with a coconut and chocolate frosting and a little Bounty surprise in the middle.

For the cupcakes

120g plain flour
140g caster sugar
2 teaspoons baking powder
A pinch of salt
40g butter at room temperature
120ml coconut milk
1/2 teaspoon vanilla extract
1 egg
1 1/2 large Bounty bars (the ones that come with two portions to each bar)

For the frosting

200g icing sugar
30g cocoa
65g butter at room temperature
3 tablespoons coconut milk

Extra desiccated coconut to decorate.

Preheat the oven to 180 C. Line a 12 hole muffin tray with paper cases.

Put the flour, sugar, salt, baking powder and butter in a large mixing bowl. Mix to a sandy consistency using the paddle attachment of your standing mixer… or if like me you don’t have one you can rub together with your fingertips because if you try to use a handheld mixer it goes everywhere.

Mix together the coconut milk and vanilla extract. Add to the flour mixture and beat with an electric mixer until well combined. Add the egg and beat well. Scrape down the sides to make sure there is no unmixed batter left behind.

Cut each Bounty segment into 4 pieces and place a piece in the bottom of each cupcake liner. You could also use the Bounty sweets from a packet of Celebrations if you haven’t already eaten all of them. Divide the cupcake mixture between the liners. Bake in the centre of the oven for 15 – 20 minutes until a skewer inserted into the centre of each cake comes out clean. Allow to cool in the tins for a couple of minutes before removing to a cooling rack to cool completely.

To make the frosting cream together the butter, cocoa and icing sugar. I cheat and do this step in the food processor to form a paste. Add the coconut milk and beat at a slow speed to get a creamy consistency. The turn up the mixer and beat well for 5 minutes. When the cakes are completely cooled spread the frosting over the top and then dip each one in desiccated coconut.

Makes 12

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Things I have been cooking lately #82: Herzoggies (Jam and Coconut Tarlets)

These traditional little South African teatime treats were named after General Herzog who was South Africa’s president from 1924 – 1939. Apparently they were his favourite. He was not a very nice man but that is not the fault of the tartlets, which were a big favourite of mine growing up. I could never resist them when my mom made them. They are probably a little bit more challenging than some of my usual recipes since you have to make pastry and meringue but they’re well worth it.

Herzoggies

For the pastry

2/3 cup self-raising flour
50ml caster sugar
1/3 teaspoon baking powder
30g butter
2 large egg yolks
1 teaspoon cold water
Pinch of salt

For the filling

50 – 75ml good quality apricot jam

For the meringue

2 egg whites
1/3 cup caster sugar
2/3 cup dessicated coconut
1/2 teaspoon vanilla essence

Preheat your oven to 180 C and grease a shallow 12 hole muffin tin.

To make the pastry sift together the flour, caster sugar, baking powder and salt. Rub in the butter until it resembles fine breadcrumbs. Mix in the egg yolks and water and knead until it comes together into a ball. Cover and refrigerate for 20 minutes.

Roll out the dough to 5mm thickness and cut out 12 rounds using a cookie cutter. Place each round into the muffin tin and press down. Put a couple of teaspoons of jam into each pastry round. Do not overfill or the jam will cook out.

Beat the egg whites until soft peaks form. Add the sugar a little at a time beating continuously throughout. Fold in the coconut and vanilla essence. Spoon the meringue over the jam on each tarlet and make sure the jam is covered. You may have a little extra meringue so don’t overfill.

Bake for 20 – 25 minutes until the topping has turned golden brown. Allow to cool in the tin for a couple of minutes before turning out to cool completely on a wire rack.

Makes 12 tartlets

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Things I have been cooking lately #37: Vegan Ice-Cream

When I read the recipe for this dairy-free ice-cream it seemed a bit too good to be true but I’ve made it twice now and the texture and flavour are amazing. It’s just as good as “normal” ice-cream. Whether you are vegan, lactose intolerant or just want to try a less indulgent dessert. This is a winner.  I experimented with two different versions and both were great.

Chocolate vegan ice-cream

1 tin full fat coconut milk
¼ cup honey
1/3 cup cocoa

Beat all ingredients together until well combined and fluffy. If you have an ice-cream maker pour into the ice-cream maker and churn for 30 minutes. If like me you do not, pour into a freezer safe container. Remove from the freezer ever half an hour and beat again every half an hour until frozen in order to break up the crystals. It should be set after about 3 hours. I would suggest making this and eating it as needed. If you leave it too long in the freezer it goes a bit solid, although I have had some success with lobbing it all into the blender and whizzing it to softer texture.

Makes about 600ml

Coconut vegan ice-cream

1 tin full fat coconut milk
¼ cup honey
1/3 cup desiccated coconut

Instructions as above.

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