The Sunday Recipe: Chocolate Coconut Cake

May 16, 2021 at 6:00 am (Recipes)
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Chocolate Coconut Cake

Ingredients

  • ¾ cup maple syrup
  • ¾ cup plus 2 tablespoons coconut flour (105 grams)
  • 6 tablespoons or 30 grams cocoa powder (I used Hershey’s)
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 large eggs (I used 1 jumbo and 1 small from our hens)
  • ½ cup coconut milk (I used full fat but the fat had congealed and I didn’t blend it so it would be the equivalent of light, I imagine)
  • ¼ cup coconut oil, in it’s liquid state
  • 1 teaspoon vanilla extract
  • ½ cup boiling coffee (Hot water works fine too.)

Directions

  1. Preheat the oven to 350 degrees and prep a 9 by 9 baking pan. (I prefer a glass dish.)
  2. When working with coconut, it seems to be particularly important to make sure everything is warmed up to room temp. This is easy enough to do with the aid of a little tap water and the microwave. Put the eggs in hot tap water for just 10 minutes. Warm the coconut oil on 30% power for 2 minutes. If you keep your maple syrup in the fridge, as we do, you can also warm that on 30% power for 2 minutes.
  3. Sift together the coconut flour, cocoa powder, baking powder, baking soda, and salt.
  4. Whisk the eggs in a bowl.
  5. Beat in the coconut milk.
  6. Mix in the maple syrup.
  7. Mix in the coconut oil.
  8. Add the vanilla extract.
  9. Mix in the dry ingredients. (This will get very thick, very quickly.)
  10. Stir in the hot coffee or water.
  11. Pour into the prepared baking pan.
  12. Bake for 30 minutes or until a sharp knife or tooth pick inserted in the center comes out clean.
  13. Cool and enjoy. (Some whipped coconut cream is perfect with this.)

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The Sunday Recipe: Vanilla Coconut Milk Ice Cream

May 9, 2021 at 6:00 am (Recipes)
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Vanilla Coconut Milk Ice Cream

Last summer I made coconut milk ice cream but the recipe called for using raw eggs. Well, my daughter and I both got very sick with what seemed like Salmonella poisoning. I decided to try again but follow the directions for a cooked custard vanilla ice cream.

Ingredients

  • 2 cans coconut milk
  • 4 egg yolks
  • ½ cup maple syrup
  • 4 teaspoons vanilla extract
  • 1/8 teaspoon salt

Directions

  1. In a medium saucepan, on medium heat, stir the coconut milk gently but continuously until all solids have dissolved and the mixture is steaming, but not boiling.
  2. Remove from heat and set aside.
  3. Separate the eggs and refrigerate the egg whites for another recipe.
  4. Whisk or stir the egg yolks and maple syrup together.
  5. Drizzle the warm coconut milk into the egg yolk and maple mixture while stirring vigorously to temper the eggs.
  6. Return the mixture to the saucepan and heat over medium heat, stirring continuously, until steaming.
  7. Continue to heat for another five minutes, stirring to prevent scorching on the bottom. (If you start to seeing boiling, remove from heat immediately.)
  8. (If you have a candy thermometer, you can check to make sure the mixture reaches 160, but if you keep stirring for five minutes after it starts to steam, you’re pretty safe.)
  9. Remove from heat and mix in the vanilla and salt.
  10. Cool then refrigerate for about 8 hours.
  11. Freeze according to ice cream freezer directions or place into a shallow dish and into the freezer for several hours, stirring once an hour until it firms up.
  12. I found two containers from take out food worked pretty well for this and were easy to scoop out of when the ice cream was frozen.

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The Sunday Recipe: Coconut Custard with Berries

July 5, 2020 at 5:00 am (Recipes)
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Coconut Custard with Berries

I’ve made this with peaches, blueberries, raspberries, and even rhubarb. (Warning: Even though I LOVE rhubarb, the flavor just didn’t go with the coconut for me. Try that at your own risk.) Pictured above are raspberries in the top two and blueberries in the bottom two. It can be made, at the same time and temp, in a deep-dish pie plate instead of individual ramekins by simply doubling the recipe. I made a double batch because it uses a full can of coconut milk then just refrigerated half overnight and made the other half the next day. That way I could bake it in my toaster oven on the front porch to keep from heating the kitchen up. I highly recommend the blueberries, preferably fresh but frozen works too.

Ingredients

  • 1/2 can of coconut milk (cans are usually 13.33 to 15 ounce)
  • 2 eggs
  • 2 tablespoons maple syrup (sugar will work)
  • 2 tablespoons coconut flour (Almond flour, tapioca flour, and even cocoa powder have worked. If using cocoa powder, add a half tablespoon of tapioca starch or a teaspoon of cornstarch.)
  • ½ teaspoon vanilla extract
  • ½ cup berries, fresh or frozen.

Directions

  1. Preheat oven to 375 degrees.
  2. Place the four ramekins in a square baking dish, metal or glass work.
  3. Put one layer of berries in the bottom of the dishes.
  4. Heat 1 ½ cups of water for a water bath.
  5. Place the rest of the ingredients in a blender or bowl and mix thoroughly. (I used a stick blender.)
  6. Pour batter slowly over fruit.
  7. Pour hot water into pan around ramekins. (Be careful, the pan can now become quite hot.)
  8. Bake for 40 minutes.
  9. Remove from oven and drain water. I do this by either removing the removing the ramekins to a towel using rubber covered tongs, or by using a turkey baster to suction the water out of the pan.
  10. Allow to cool then refrigerate for several hours.
  11. Serve as is or with whipped cream, or whipped coconut cream.
  12. Enjoy!

*Last Edited 7/8/2020

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