It's also traditional to make curry pastes and condiments with
fresh flaked coconut, which imparts a freshness and richness to food without heaviness.
Not exact matches
It's Christmas Day here in New Zealand and we are having this for breakfast, absolutely love it and our fave topping is toasted
coconut flakes, pineapple chunks (
fresh or tinned) and a drizzle of maple syrup..
3 tbsp extra virgin
coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm)
fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili
flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml)
coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt
Hi Ella, I've just had this for breakfast today for the first time (I added
fresh raspberries, toasted
coconut flakes & a spoonful of granola for crunch); very moreish & decadent!!!! Next time I would use less chia sedes (maybe just 1 teasp) as I feel overfull (I can almost feel them expanding in my tum!!!)
Top with
fresh berries or pomegranate, bee pollen, cacao nibs,
coconut flakes and nut butter.
1 — 1 1/4 pounds ground dark - meat turkey 2 tablespoons sifted
coconut flour 2 tablespoons dairy - free milk, broth or water 1 egg or flax gel 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon ground marjoram, oregano or basil 1/2 teaspoon ground cumin or dry mustard 1/4 teaspoon ground black pepper 1 clove garlic, minced or pressed 1/4 cup minced
fresh parsley or 1 tablespoon dried parsley
flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze - dried onion or shallot
flakes 2 tablespoons extra-virgin
coconut oil, palm shortening or ghee, divided
One of my favorites is with
fresh or even frozen raspberries and
flaked coconut.
This tropical version of my breakfast oatmeal has
fresh mango and fragrant toasted
coconut flakes, along with filling chia seeds and flavorful agave syrup.
3/4 cup fat - free low - sodium chicken broth 1 1/2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons tomato paste 1/4 teaspoon crushed red pepper
flakes 1/4 teaspoon
fresh ground black pepper 1 (14 ounce) cans light
coconut milk 2 cups butternut squash, 3 / 4 - inch cubes 1 cup red bell peppers, julienned 1 lb large shrimp, peeled, deveined and halved lengthwise 2 cups hot cooked basmati rice 1/4 cup
fresh lime juice 3 tablespoons minced
fresh cilantro
Put in a glass and garnish with sliced banana, strawberries, raw granola (get one at your health food store or make your own by mixing your favorite seeds,
coconut flakes, nuts and sprouted grains), raw cacao nibs, and
fresh mint.
(And I've used a few — you can watch Katiepotamus and I make
coconut milk from
fresh coconut here and
coconut flakes here.)
Creamy truffles combined with
fresh lemon zest,
coconut flakes and a lemon drizzle, they are perfect for the warmer months!
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon
coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced
fresh ginger 2 tablespoons chopped
fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper
flakes 1/8 teaspoon cinnamon Several dashes
fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon
fresh lime juice 2 teaspoons yellow mustard
Simply throw everything into the blender and blend, then pour into your glass and garnish with
fresh pineapple, banana or unsweetened
coconut flakes as desired.
To make these cupcakes even more like the classic tropical cocktail, I topped each one with sweetened
flake coconut, a slice of
fresh pineapple, and a maraschino cherry!
Fresh lime juice and
coconut flakes infuse this mash with a nutty and zesty flavor.
1 cup of raw cashews, soaked overnight in
fresh, purified water 1/4 cup
coconut butter (not oil) or maple syrup 1/4 cup of lemon juice 1 teaspoon of
coconut oil, melted 1 teaspoon of vanilla extract Pinch of pink Himalayan salt Topping: Shredded
coconut flakes
You can really go crazy, I love to add chia seeds,
coconut flakes, frozen /
fresh fruits and in today's recipe, tahini!
Try
coconut flakes, chopped
fresh mint, etc..
Ingredients: 3/4 cup all purpose flour 1/2 cup
coconut flour 1 1/2 tablespoons light brown sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1 egg, lightly beaten 1 1/2 cups milk 2 tablespoons unsalted butter, melted and cooled (plus more for the skillet) 1 teaspoon vanilla extract 1 cup
fresh or frozen blueberries ** 1/3 cup unsweetened and toasted
coconut flakes
1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened
coconut flakes + extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup
fresh lemon zest of 1 lemon + extra for topping pinch himalayan pink salt (optional)
2 Sambazon smoothie packs 1/4 cup unsweetened almond milk 1 banana, divided 1 tablespoon
coconut flakes 1 tablespoon dried and / or
fresh berries 1 tablespoon high - fiber cereal or granola
Topping Berries or
fresh fruit Nut butter (I used hazelnut butter)
Coconut cream or yoghurt Toasted coconut
Coconut cream or yoghurt Toasted
coconutcoconut flakes
Toppings: the rest of the
fresh peach and
fresh nectarine, plus
fresh figs,
coconut flakes, almonds,
fresh thyme
Crumble topping 1 cup (110 g) rolled quinoa
flakes (can be subbed for rolled oats or rolled millet) 1 cup (110 g) rolled buckwheat
flakes (can be subbed for rolled oats or rolled millet) 1 pinch sea salt 6 tbsp cold - pressed
coconut oil (room temperature) + more for greasing the dish 15
fresh soft dates, stoned
1 cup
fresh blueberries 1/2 cup
coconut water 1 frozen banana a big chunk
fresh ginger, minced juice from 1 lime 2 tbsp
coconut flakes a handful of walnuts
2 cups water 1 cup quinoa
flakes, rinsed (or any kind of grain you prefer, like millet, oat or spelt) 3 tbsp
coconut flakes 3 tbsp nettles, dried 1 apple, grated 1 tsp mint leaves, dried or
fresh 1 tsp cinnamon 1/2 tsp vanilla powder
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili
flakes 1/2 teaspoon salt Half a 14 - ounce can light
coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled
fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons
fresh cilantro leaves
A green smoothie base, with
fresh fruit layers and
coconut flakes on top.
for the burgers 2 cups shelled edamame or
fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups
coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper
flakes Large handful
fresh mint leaves — chopped sea salt to taste
Optional toppings: a sprinkle of hemp seeds, unsweetened shredded
coconut,
flaked coconut, or any
fresh fruits you like, such as berries
3 tablespoons canola oil 1 cup onion, chopped 4 garlic cloves, chopped 1 teaspoon red chile
flakes 1/2 cup
fresh basil leaves, chopped 2 tablespoons low sodium soy sauce 1 tablespoon
fresh lime juice 1 1/2 cups shrimp, peeled and deveined, tails removed 2 cups mango, cubed (preferably unripe) 1/4 cup toasted shredded unsweetened
coconut (I omitted... and not on purpose.
Pour into a bowl and top with
fresh berries, nuts,
coconut flakes, and / or chia seeds.
20 g / 1/4 cup desiccated
coconut 20 g / 1/4 cup blanched almond
flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz
fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli
flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
The next time you're in need of a sweet treat, try the one that's replaced my late night cereal fix: plain whole - milk Greek yogurt topped with cocoa nibs, toasted unsweetened
coconut flakes and a tiny bit of
fresh fruit.
I used one small green jalapeno with no seeds, finelly chopped,
coconut cream (the one with no sugar added) instead of the
flakes,
fresh orange juice and the zest of one orange.
In the pictures, I topped mine with chia seeds, toasted
coconut flakes,
fresh strawberries, and pepitas.
Toasted
Coconut Cilantro Rice 1 cup basmati rice 1/4 cup sweetened flaked coconut 1 tsp finely chopped peeled fresh ginger 1 tsp finely chopped fresh jalapeño including seeds 3 tsp vegetable oil, divided 1 1/3 cups water 1/2 tsp salt 2/3 cups packed fresh cilantro sprigs 2 scallions, chopped
Coconut Cilantro Rice 1 cup basmati rice 1/4 cup sweetened
flaked coconut 1 tsp finely chopped peeled fresh ginger 1 tsp finely chopped fresh jalapeño including seeds 3 tsp vegetable oil, divided 1 1/3 cups water 1/2 tsp salt 2/3 cups packed fresh cilantro sprigs 2 scallions, chopped
coconut 1 tsp finely chopped peeled
fresh ginger 1 tsp finely chopped
fresh jalapeño including seeds 3 tsp vegetable oil, divided 1 1/3 cups water 1/2 tsp salt 2/3 cups packed
fresh cilantro sprigs 2 scallions, chopped (1 cup)
WHOLE GRAINS RICE QUICK COOK
Coconut Jasmine Rice With Mint INGREDIENTS 1/2 Cup Water 1 Cup
Coconut Milk 1 Teaspoon salt 1 Cup Village Harvest Jasmine or Organic Jasmine Rice 1/4 Cup
Fresh Mint, chopped fine 1/2 Cup Toasted
Coconut Flakes INSTRUCTIONS In a quart pan, -LSB-...]
I've made versions of the bake with
fresh and frozen berries depending on seasonality, have added bananas, various types of nuts and typically, I like to top it with raw unsweetened
coconut flakes.
1 lb of sea bass, cut into 2 or 3 pieces 2 tbsp of
coconut aminos (soy sauce replacement) 1 tbsp of sesame oil 2 tsp of
fresh ground ginger 3 - 4 lemon slices salt to taste red pepper
flakes to taste (optional)
-LSB-...]
fresh ground ginger 2 tbsp of sesame oil 2 tbsp of
coconut aminos (soy sauce replacement) 2 tbsp of date paste 2 tbsp of lemon juice A pinch of salt Red pepper
flakes to taste -LSB-...]
-LSB-...] pepper 2 tbsp of
coconut aminos (soy sauce replacement) 1/4 cup of chopped
fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper
flakes to taste Salt and pepper to taste 1 head of lettuce (for -LSB-...]
of boneless chicken, diced 1 1/2 tsp of
fresh ground or finely shredded ginger 1 tbsp of
fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of
coconut aminos (soy sauce replacement) 1/4 cup of chopped
fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper
flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)
Possible smoothie bowl toppings include additional banana slices,
fresh strawberries, unsalted almonds, and
coconut flakes.
Serves: 6 Nutrition: 282 calories, 19.2 g fat (3.4 g saturated fat), 5 mg sodium, 27 g carbs, 8.1 g fiber, 12.5 g sugar, 4.8 g protein (calculated with 1/4 cup
fresh berries, 1 tablespoon
coconut flakes, 1 tablespoon chia seeds)
Although, the dried
coconut flakes are also a good addition to your diet, in cereals, oatmeal, porridge etc. but nothing competes with raw and
fresh fruit over dried and processed.
I chose to top this smoothie bowl with
fresh mint, cacao nibs, and raw
coconut flakes.
2 Tablespoons Olive or
Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1 Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons Grated
Fresh Ginger 1 Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut Into 2 - inch Pieces 6 Cups Organic Vegetable Broth 1/3 Cup
Coconut Milk Pinch Red Pepper
Flakes Salt & Pepper To Taste Garnish of Choice (See Notes Above)
This baked oatmeal called for
coconut milk,
coconut flakes and
fresh berries.