Coconut and potato curry

• 1 tbsp Essential Vegetable Oil
• 1 onion, finely sliced
• 2 clove/s garlic, finely chopped
• 700g Waitrose British Maris Piper Potaoes, peeled and cut into 2-3 chunks
• 1 medium cauliflower (about 800g), in small florets
• 1 tablespoon garam masala, 1 teaspoon coriander, 1 teaspoon turmeric, 1 tablespoon cumin seed
• ½ tsp fine salt
• 200g frozen Essential Garden Peas
• 160ml can Essential Coconut Cream
• Coriander leaves, sliced green chilli and lime wedges, to serve (optional)

 

• Heat the oil in a large saucepan over a medium-high heat. Add the onion and garlic then fry for 2-3 minutes until starting to soften. Meanwhile, rinse the cut potatoes well, shuffling them in a bowl of cold water to release as much starch as possible; set aside.
• Add the spices and salt to the onions and fry for 1 minute more, then add the potatoes, turning to coat in the spices. Add 250ml cold water, bring to the boil then lower to a brisk simmer for 20 minutes, stirring regularly to make sure the potatoes cook evenly.
• Stir in the peas and coconut cream then simmer for 3-4 minutes more. Serve with the coriander, green chilli and lime wedges, if using. Some flatbreads or steamed rice would go nicely, too.

 

 

Coconut macaroons

 

Ingredients

• 2 eggs, whites only
• 80g caster sugar  (try less)
• 150g desiccated coconut
• 90g dark chocolate

Method

• STEP 1

  Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved - meringue-like. 

• Add the coconut, and a pinch of salt then stir until combined. Leave to stand for 10 mins.

• STEP 2

  Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop tablespoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet and flatten slightly. Bake for 10-12 mins until golden.

• STEP 3

  Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.

Pumpkin curry

• about 600 g pumpkin or butternut squash, cut into equal size cubes, roasted or microwaved until quite soft

• 1 tsp black mustard or cumin seeds - dry fry for 1 minute
• Fry 1 small red onion, finely chopped in2 tbsp  oil

Add:

• 2 garlic cloves, finely chopped
• 4 tsp finely grated ginger OR 1 small piece, grated, plus 2 tsps ground giner
• 1 tsp ground cumin
• 1 tsp hot chilli powder
• 2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp cinnamon

Cook together for a couple of minutes

Add 1 cup coconut milk or cream, or 1 sachet creamed coconut dissolved in 1 cup hot water, adjust liquid as necessary.

Add cooked pumpkin, stir well until combined/coated, season with salt and pepper to taste,

Serve with:

• a handful of coriander chopped
• lime wedges, to serve
• handful of cashews, lightly toasted (to serve)

White chocolate lemon and coconut truffles

Recipe from Make Do and Mend.

• 200g Fairtrade White Chocolate-I get 200g bars from Waitrose-they are fairtrade, and come in just paper and foil packaging, rather than plastic. And it’s pretty good value too.
• 60ml double cream
• 15g butter
• 35g dessicated coconut + extra for coating
• zest of one unwaxed lemon

Method:

• Break the chocolate up into squares and place in a heatproof bowl with the cream
• Place the bowl on top of a saucepan of boiling water, ensuring that the bottom of the bowl does not touch the water
• Stir the chocolate and cream to combine as the chocolate melts
• Once the chocolate has melted and is all mixed in with the cream, carefully remove the bowl from the top of the saucepan, and stir the butter into the chocolate mix
• Add the lemon zest and coconut and stir well
• Place in the fridge for about 30mins to set a bit
• Remove from the fridge and scoop out teaspoons of mix. Roll into balls, and then roll the balls in dessicated coconut to coat the outside
• Plop them into a clean empty jam jar, and store in the fridge ready for gifting (or devouring yourself…!)

No Bake Coconut Pecan Praline Cookies

Ingredients

• 2 1/2 cups granulated sugar
• 1/2 cup evaporated milk
• 1/2 cup corn syrup
• 1 stick (1/2 cup) salted butter
• 1 tsp vanilla extract
• 2 1/2 cups chopped pecans
• 2 cups sweetened shredded coconut

Instructions

1. In a medium sized bowl, combine coconut and pecans; set aside.
2. In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir until mixture comes to a full rolling boil -- let boil and stir for 3 minutes.
3. Remove pan from heat and stir in vanilla and coconut and pecan mixture. Stir off the heat for about 4 minutes, until mixture starts to cool and thicken.
4. Drop by large spoonfuls on wax paper. Let harden completely -- about an hour to an hour and a half -- before serving.

Coconut macaroons

Toasted Coconut-Pistachio Macaroons

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins

Serves: 24

Some of you may prefer smaller pieces of coconut - you can grind the flakes in your food processor first. I found these taste better the day after they're made. They'll last for two weeks.
Ingredients
2½ cups unsweetened coconut flakes
1 cup shelled pistachios
4 egg whites
¾ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract

Instructions
Preheat the oven to 325°F. On separate baking sheets, toast the coconut flakes and the pistachios, watching carefully to catch them when they're golden brown. Cool, then coarsely chop the pistachios.
In a large bowl, whisk together together egg whites, sugar, salt, and vanilla until foamy. Add coconut and pistachios. Transfer to a heavy-bottomed saucepan. Cook over low heat for 15 minutes, stirring frequently, until mixture is very thick. It will smell rich and nutty, almost like chocolate. Remove from the heat and cool for 15 minutes. Using wet hands, shape into balls about 1½ inches in diameter and place an inch apart on parchment-lined sheet. (These won't spread.)
Bake at 325°F for about 25 minutes, until just golden brown. Cool on sheets for a minute, then transfer to a rack. Cool completely. These are even better made a few days ahead of time.
Coconut balls

CHOCOLATE COCONUT BALLS



PREP TIME
15 mins
TOTAL TIME
15 mins

These chocolate coconut balls are just like little bite-sized pieces of the Bounty bar: delightfully sweet and addictive. Minus the bad stuff of course.
Author: WIN-WIN FOOD
Recipe type: Dessert, Snack
Cuisine: Healthy, Vegan, Gluten-Free, Dairy-Free, Soy-Free, Paleo Friendly, Sugar-Free
Serves: 12-16
INGREDIENTS
For the coconut filling
1 cup (100g) shredded coconut, unsweetened
¼ cup - 6 tablespoons (50-75g) erythritol, xylitol or cane sugar* (I used the ¼ cup but go for the 6 tablespoons if you prefer the sweetness to come close to that of Bounty bars)
6 tablespoons (90g) creamed coconut
3 tablespoons (45g) applesauce (or more creamed coconut)
optional: pinch of salt (it helps bring out the sweetness)


For the coating
3-4 ounces (85-110g) high quality chocolate (use naturally sweetened if you can)
2 tablespoons (30g) creamed coconut (or coconut oil)

INSTRUCTIONS
Melt the 6 tablespoons of creamed coconut and mix with the remaining filling ingredients. You can do this by hand in a bowl or in a food processor (I'd vote for the latter because it's easier and you get a more compact mixture).
Form the mixture into bit-sized balls (if it's too soft, add more coconut, if too dry, add more creamed coconut or applesauce).
Pop in the freezer while you make the coating (this makes the dipping easier but you can also just leave the balls out on the counter if you want).
Melt the chocolate with the creamed coconut or coconut oil.
Take the chilled coconut balls out of the freezer, dip each in the chocolate coating (I like to do this using two forks) and set on a piece of parchment or wax paper.
Repeat until all of the balls are covered in chocolate and let harden (if you can wait that long :) ).
Enjoy!

NOTES
* Other granulated sweeteners such as coconut sugar will also work but add a bit of caramel flavor into the mix and alter the color slightly. If you prefer liquid sweeteners like maple syrup, you can try using ¼ cup of that instead but cut down on the applesauce and/or creamed coconut to make up for the added liquid. Alternatively, you can use the recipe for my healthy Raffaello (minus the almonds), which uses a liquid sweetener, for the coconut base.

Caramel Fudge Chocolate Bar

Prep time: 1 Hour

Cook time: 30 Minutes

Total time: 1 Hour 30 Minutes

Yield: 18 squares


A delicious dairy-free homemade caramel fudge chocolate bar.

Ingredients
Fudge Layer
½ cup cashew butter
⅓ cup honey or maple syrup
½ cup dark chocolate chunks
pinch of salt
Nougat Layer
½ cup ground almonds
⅓ cup tahini
2 Tbsp honey
Caramel Layer
8 medjool dates, pitted
2 Tbsp cashew butter
1 tsp vanilla extract
2 Tbsp coconut oil
pinch of salt
Chocolate Coating
1⅓ cup dark chocolate chunks (about 70-80% dark chocolate)

Fudge
In a double boiler or over low heat, melt the chocolate together.
Transfer to a mixing bowl and stir in cashew butter and honey.
Transfer to a parchment lined glass dish (about 8" x 10"- slight smaller than your standard 9 x12 Pyrex. You can also use a square dish). Press flat. You may want to lay a layer of parchment over top to really press out evenly.
Place in freezer to chill for 10 minutes.
Nougat Layer
In your food processor, combine ground almonds, tahini and honey until evenly mixed.
Remove tray from freezer and layer the nougat over top of the fudge. Return the tray to the freezer.
Caramel Layer
Place all ingredients in your high speed blender or food processor and mix until smooth.
Remove tray from freezer and layer the caramel over the nougat. Place back in the freezer for one hour.
Chocolate coating
Remove dish from freezer and let sit for 5 minutes to soften slightly.
Over a double boiler or low heat, melt chocolate chunks. Set aside.
Using a sharp knife, cut chocolate filling into even squares, or whatever shape you desire.
One by one, dip and roll in the melted chocolate and set on parchment paper. Repeat with each square.
Once complete, set in freezer for 30 minutes to harden.
Serve chilled.

Coconut almond macaroons

• 2 egg whites
• 115g (4 oz) icing sugar or caster sugar.  
• I do 1oz only for Richard
• 115g (4 oz) ground almonds.  
• 1/4 teaspoon vanilla extract
• 115g (4 oz) dessicated coconut

---

Method
Prep:20min  ›  Cook:25min  ›  Ready in:45min 

1. Preheat the oven to 150 degrees C (Gas 2). Grease two baking trays.
2. Use an electric beater to whisk the egg whites until stiff but moist. Sift in the icing sugar and gently fold into the egg whites. Gently fold in the almonds, vanilla extract and dessicated coconut until the mixture is combined, forming a sticky dough.
3. Spoon walnut-sized pieces of the mixture onto the baking trays.
4. Bake in the oven for 20-25 minutes, until the macaroons are crisp and golden on the outside.
5. Transfer to a cooling rack.

Microwave coconut macaroons

Ingredients

• 1 Egg White
• 3/4 Cup Unsweetened Coconut
• 1 Tsp. Cocoa
• 1 Cup Icing Sugar

Method

1. Add egg white to a small bowl and beat until foamy on top.


2. In another bowl mix together icing sugar and cocoa; then add egg white mixture and stir thoroughly;




3. Add coconut and mix together.


4. Line a microwaveable plate with a piece of parchment paper and add 4 spoonfuls of the mixture to the plate

5. Microwave on high for 90 seconds.
6. Let cool and move to rack.
7. Repeat as this mixture should make 8.
8. ENJOY!