5 Ways: COCONUT – A Not So Tough Nut To Crack

If you are ever marooned on an island with nothing but a coconut tree, you will be okay as long as you can reach those coconuts and crack them open!

Coconuts are a miracle food and can be used in so many forms.  When you crack one open, be sure not to loose out on the coconut water, which is can be a lifesaving hydrating drink containing electrolytes and sugar.
Coconut milk and cream are a blend of the water and the nutty flesh.  Coconut oil- pressed from the flesh, is the current darling of the health industry due to its  wealth of health benefits. 

 Coconut oil contains lauric acid, which is easily absorbed and turns into energy instead of being stored as fat.  It is a saturated fat, but healthier than lard, butter or other saturated oils because of its unique molecular structure.  Evidence shows that it helps lower cholesterol and improves metabolism.  Adding it to your morning coffee improves energy and cognitive function while keeping your blood sugar levels stable. Cutting down on sugar and carbohydrates and doubling up on good fats like coconut oil and protein- has been recognised as the best way to lose weight and feel better.

It could be worth a crack, especially if it allows one to eat delicious coconut cream treats guilt free.

So let’s give it a crack, here are my top 5 recipes using coconut, what do you think?

Drop me a comment if you’re a coconut lover,

Until next time

Happy styling

Taryne

COCONUT & NUT GRANOLA

AuthorTaryne JakobiCategoryBreakfast, SPECIAL DIET, Paleo, Vegan, Wheat -Free, Gluten Free, BantingDifficultyBeginner

Yields1 Serving
Prep Time-15 minCook Time30 minsTotal Time15 mins
 500 ml mixed seeds, sesame, flax, sunflower, and pumpkin
 500 ml mixed nuts, hazelnuts, whole almonds, macadamia, pecan or walnut
 200 ml desiccated coconut
 100 ml coconut flakes
 15 ml poppyseed
 100 g cocoa nibs ( optional)
 68 tbsp Coconut Oil, melted
 2 tbsp honey, xylitol syrup, maple or agave syrup
 1 tsp good quality vanilla extract
1

Place the first 6 items in a large bowl. Combine the melted coconut oil with the sweetener and vanilla extract , whisk to combine and pour over the the seed mixture.
Preheat oven to 180oC, and spread muesli out onto a large baking tray or divide mixture over two trays. I find it easier to make in smaller batches.
Bake for 20 – 30 minutes, tossing lightly half way through the cooking time. Stir it so that the muesli at the edges of the pan doesn’t burn
Allow to cool and serve with coconut yoghurt.
serve remaining museli in an air tight container, will keep in a cool dry place for 2 - 3 weeks.

Ingredients

 500 ml mixed seeds, sesame, flax, sunflower, and pumpkin
 500 ml mixed nuts, hazelnuts, whole almonds, macadamia, pecan or walnut
 200 ml desiccated coconut
 100 ml coconut flakes
 15 ml poppyseed
 100 g cocoa nibs ( optional)
 68 tbsp Coconut Oil, melted
 2 tbsp honey, xylitol syrup, maple or agave syrup
 1 tsp good quality vanilla extract

Directions

1

Place the first 6 items in a large bowl. Combine the melted coconut oil with the sweetener and vanilla extract , whisk to combine and pour over the the seed mixture.
Preheat oven to 180oC, and spread muesli out onto a large baking tray or divide mixture over two trays. I find it easier to make in smaller batches.
Bake for 20 – 30 minutes, tossing lightly half way through the cooking time. Stir it so that the muesli at the edges of the pan doesn’t burn
Allow to cool and serve with coconut yoghurt.
serve remaining museli in an air tight container, will keep in a cool dry place for 2 - 3 weeks.

COCONUT & NUT GRANOLA
Lactose free Coconut Ranch Dressing

COCONUT RANCH DRESSING

This is a popular dressing given a new twist with coconut milk. I’m enjoying over a platter of crunchy salad greens. It is vegan, and paleo, and will keep in a sealed container in the fridge for a week.

Serve over a crunchy green salad

AuthorTaryne JakobiCategorySalads, SPECIAL DIET, Paleo, Vegan, Lactose FreeDifficultyBeginner

Yields1 Serving
Prep Time-10 minCook Time0 minTotal Time-10 min
 1 tin, 400ml Coconut Milk, can use Lite
 100 ml apple cider vinegar
 50 ml brown sugar or maple syrup
 1 lemon, juice & zest
 100 ml olive oil
 24 cloves garlic, crushed
 6 spring onion, chopped
 5 ml Herbamare salt
1

Place all the ingredients in the jug of a blender and whizz until smooth.
Transfer to a jar and seal until needed.
Will keep in the fridge for 5 days

Ingredients

 1 tin, 400ml Coconut Milk, can use Lite
 100 ml apple cider vinegar
 50 ml brown sugar or maple syrup
 1 lemon, juice & zest
 100 ml olive oil
 24 cloves garlic, crushed
 6 spring onion, chopped
 5 ml Herbamare salt

Directions

1

Place all the ingredients in the jug of a blender and whizz until smooth.
Transfer to a jar and seal until needed.
Will keep in the fridge for 5 days

COCONUT RANCH DRESSING

 

Lactose free Coconut Ranch Dressing

COCONUT NOODLE BROTH

I am admittedly a lazy eater, I love nothing better than a comforting bowl of noodles and broth to slurp. This recipe ticks all the boxes for speed, comfort and of course delicious flavour !

You can increase the heat by adding more child, or leaving the seeds in of the ones you use, you can also add cooked chicken breast or poached prawns if you prefer.

AuthorTaryne JakobiCategoryLight Meals, Paleo, Vegan, Wheat -Free, Gluten Free, Lactose FreeDifficultyBeginner

Yields1 Serving
Prep Time-5 minCook Time-15 minTotal Time-20 min
 1 can, 400g coconut milk, can use Lite
 250 ml good quality vegetable stock
 1 stalk lemon grass, bruised and cut in half
 4 kaffir lime leaves
 4 slices galagal, or substitute fresh ginger
 2 chillis, seeds removed and sliced
 200 g Tofu, cubes
 150 g rice noddles
 200 g assorted mushrooms
 2 tbsp fish sauce, or seaweed sauce for vegans
 30 ml lime juice
 15 g coriander
1

Place the coconut milk, stock, lemon grass, kaffir lime leaves, galangal, and chillis in a medium saucepan over high heat. Bring to a boil.
Add the tofu, noodles, mushrooms, fish sauce or seaweed, and lime juice and simmer for 5- 8 minutes for the flavours to develop.
Garnish with chopped coriander and serve hot!

Ingredients

 1 can, 400g coconut milk, can use Lite
 250 ml good quality vegetable stock
 1 stalk lemon grass, bruised and cut in half
 4 kaffir lime leaves
 4 slices galagal, or substitute fresh ginger
 2 chillis, seeds removed and sliced
 200 g Tofu, cubes
 150 g rice noddles
 200 g assorted mushrooms
 2 tbsp fish sauce, or seaweed sauce for vegans
 30 ml lime juice
 15 g coriander

Directions

1

Place the coconut milk, stock, lemon grass, kaffir lime leaves, galangal, and chillis in a medium saucepan over high heat. Bring to a boil.
Add the tofu, noodles, mushrooms, fish sauce or seaweed, and lime juice and simmer for 5- 8 minutes for the flavours to develop.
Garnish with chopped coriander and serve hot!

Coconut Noodle Bowl

Coconut Noodle Bowl

 

COCONUT & LIME POPSICLES

I think lime is to coconut what balsamic is to tomatoes. The slightly acidic but not to over powering flavours are such a classic combo they risk becoming a cliche. But seriously even if they are, who cares when they are so darn delicious.
These smaller ice popsicles are a perfect size treat for children, or use popsicle moulds for a dairy free dessert for adults.

AuthorTaryne JakobiCategoryDessert, SPECIAL DIET, Paleo, Vegan, Wheat -Free, Gluten Free, Banting, Lactose FreeDifficultyBeginner

Yields1 Serving
Prep Time-5 min
 1 can , 400g coconut cream
 2 limes, juice & zest
 12 tbsp honey, agave or maple syrup
1

Whizz all the ingredients in a blender or with a stick blender
Pour into Popsicle moulds, I use large silicone ice cube trays.
Freeze for 8 hours
Remove and serve.

The coconut yoghurt in the previous blog post also works very well in this recipe, it will have a thinner consistency and be more icy than creamy when frozen.

Ingredients

 1 can , 400g coconut cream
 2 limes, juice & zest
 12 tbsp honey, agave or maple syrup

Directions

1

Whizz all the ingredients in a blender or with a stick blender
Pour into Popsicle moulds, I use large silicone ice cube trays.
Freeze for 8 hours
Remove and serve.

The coconut yoghurt in the previous blog post also works very well in this recipe, it will have a thinner consistency and be more icy than creamy when frozen.

Coconut & Lime Popsicles

 

COCONUT CREAM ICING 

An excellent diary alternative, all that is required is a little planning.

AuthorTaryne JakobiCategoryDessert, Cakes & Tarts, SPECIAL DIET, Paleo, Vegan, Wheat -Free, Gluten Free, Banting, Lactose Free

Yields1 Serving
1

Refrigerate 1 can / 400g tin of coconut cream for a minimum 24 hours. The water and cream will separate. Open the can, and pour off the water (which can be used in sauces and curries) spoon the thick cream into a bowl, and beat with an electric hand beater until fluffy. Can be flavoured with maple syrup, vanilla essence, or honey.
Use as you would icing to decorate cakes and cupcakes.

Ingredients

Directions

1

Refrigerate 1 can / 400g tin of coconut cream for a minimum 24 hours. The water and cream will separate. Open the can, and pour off the water (which can be used in sauces and curries) spoon the thick cream into a bowl, and beat with an electric hand beater until fluffy. Can be flavoured with maple syrup, vanilla essence, or honey.
Use as you would icing to decorate cakes and cupcakes.

COCONUT CREAM ICING

 

Recipes & Styling : Taryne Jakobi Styling

Photography: Roelene Prinsloo

Research: Helena Kingwell.

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5 Ways With Coconut Cover
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