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Coconut mon amour: Two sweets, one tangy, all yummy coconut recipes

November 14, 2020 by Ivy Chan

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This post has a few keywords: Simple, easy, and healthy. You will only need a few ingredients. You won’t have to have tons of experience in the kitchen. More importantly, you won’t have to sacrifice your holiday resolution (I don’t know, is this even a thing?), because they are all healthy. They share one other quality: Coconut.

Coconut is one of the most versatile plants. From coconut oil to coconut butter, from shredded coconut to coconut four, it has become a staple in our kitchen. It has antibacterial and immune-strengthening properties. It helps fight yeast, parasites, or bacterial overgrowth. Not only does it provide healthy fats (which I love for hormone health), especially the fresh coconut meat is also rich in fiber and vitamins, amino acids, and anti-oxidants. Another bonus of cracking into a fresh young coconut is the coconut water. I use coconut water in my favourite beet-berry smoothie. It is packed with electrolytes, which are important for the optimal health of our cardio-vascular, nervous, and immune systems. Plus, it tastes delicious!

fresh coconut, halved

Chocolate-coconut “Truffles”

We don’t have truffles in my culture. But my grandma once took me to a pastry shop (sorry, it was a French “patisserie”) for my 9th birthday, where I had my first éclair AND chocolate truffles. I love the truffles so much that she asked for the recipe and made them for me on special occasions. Of course, those truffles were made with butter, heavy cream, and dark chocolate. These ones are my grandma’s truffles’ healthier second cousin that is also slightly on the lazy side. Remember: Simple, easy, healthy.

Ingredients:

  • 1 cup shredded coconut, (and a little more to cover the truffles later).
  • 2 tbsp Yoursuper Chocolate Lover Mix (you can use raw cacao but I highly recommend checking this mix out).
  • 6-7 pitted dates (6, if you are using Medjool, as they tend to be larger).
  • 1/3 cup chopped walnuts.
  1. Put all your ingredients in a high-speed blender and blend until you have one sticky, messy mass of sweetness.
  2.  Sprinkle a baking plate/pyrex with more shredded coconut.
  3. Form little truffle-like balls, and cover them completely with the extra shredded coconut. Place each truffle on the plate/pyrex.
  4. Leave the plate in the fridge for around half an hour, so that the truffles can solidify.
  5. Enjoy!

You can keep the truffles on the countertop for around 3 days. If you keep them in the fridge, they will last longer, I’d say around 5-6 days.

***Coconut might make the truffles solid because the coconut oil will harden in the cold. So if you are keeping them in the fridge, you might want to leave them outside at room temperature before enjoying them.

author's toddler, with three popsicles in his hands.

Berry-coconut popsicles

Full disclosure: I don’t like this one that much. I’m not a popsicle person (unless, maaaaybe it’s a chocolate popsicle). But my husband and our toddler both love popsicles. If you are a parent with a “picky” (I prefer to say “particular” 😀 ) baby/toddler, you might like to have a look at this post. My kid has been consuming a variety of vegetables, thanks to these popsicles- beets (see the pink popsicles he has in his hands?); spinach (green); even cauliflower and potatoes!

If you’re not that parent, you might still want to have a look at that post, because of cute baby pictures:)

For adults, I can recommend these popsicle molds, and for the little one, we have been happy with these.

Ingredients:

  • 1 cup of frozen berries (I use blueberries, only because they both love those the most)
  • 1 tsp vanilla extract.
  • 3 tbsp maple syrup.
  • 1 can coconut milk.
  1. Blend fruits and 1,5 tbsp maple syrup and pour into popsicle molds, filling half- way.
  2. Clean the blender and this time mix the coconut milk with vanilla the rest of the maple syrup.
  3. Fill up popsicle molds and put them in the freezer.
  4. Wait at least two hours before serving them.

yoghurt in a glass jar with a lid

Coconut yogurt

Most coconut yogurt recipes I see online use canned coconut milk. For this one, we will use young Thai coconut meat.

Ingredients

  • 2 cups fresh young Thai coconut meat (or frozen young Thai Coconut Meat)
  • ½ cup (120 ml) coconut water
  • 1 tablespoon fresh lime juice (or less, if you don’t like tart flavour)
  • ½ teaspoon probiotic powder
  1. In a blender, combine the coconut meat, coconut water, lime juice, and blend on low, gradually increasing the speed to high, until smooth.
  2. Transfer the mixture to a glass jar or bowl.
  3. Pour the probiotic powder into the yogurt and use a wooden spoon to stir until the powder is blended equally.
  4. Cover the mixture with a clean kitchen towel and leave the yogurt at room temperature for up to 2 days. The longer it rests, the thicker and tangier your yogurt will get.
  5. Sample the yogurt occasionally to see if it’s to your liking. Once it’s satisfactory, feel free to flavor it, serve with granola, with fruits, or enjoy it alone.
  6. Cover and store the yogurt in the fridge where it can stay up to 1 week.

 

 

 

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Editor’s note: The information in this article is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health providers with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health programme.

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Filed Under: Recipes Tagged With: clean eating, coconut recipes, dairy free, gluten free recipes, recipes, yoghurt

Recent Comments

  • Ivy Chan on Warm, tummy-friendly smoothies for when you can’t do frozen bananas anymore
  • Ashley McEldowney on Warm, tummy-friendly smoothies for when you can’t do frozen bananas anymore
  • Ivy Chan on Coconut mon amour: Two sweets, one tangy, all yummy coconut recipes
  • Ivy Chan on Coconut mon amour: Two sweets, one tangy, all yummy coconut recipes
  • Ashley McEldowney on Coconut mon amour: Two sweets, one tangy, all yummy coconut recipes
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Reader Interactions

Comments

  1. Lana

    November 15, 2020 at 3:53 pm

    Love these!!! What probiotic powder do you like to use?

    • Ivy Chan

      November 16, 2020 at 6:47 pm

      Hi, Lana! I hope you like them <3 I am actually emptying Sakara probiotic capsules because I have been using it for close to a decade and been happy with it. For this recipe, it's like 2-3 capsules. You can use the discount code XOIVY if you'd like to make a purchase from their site.

  2. Ashley McEldowney

    November 15, 2020 at 4:48 pm

    These sound sooooo delicious Ivy! Can’t wait to try them all! 😍

    • Ivy Chan

      November 16, 2020 at 6:48 pm

      I hope you like them, Ashley! (Always a pleasure to see a message from you!) <3

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HELLO REAL LIFE!

Welcome! My name is Ivy. I am an academic by training and a foodie at heart, in a small but mighty body. Classical with a twist, married to the love of my life, a proud mum of two little lions, and one little human. We have recently moved to the gorgeous state of Washington. I am back to a 4-year school to study Ayurvedic nutrition and Traditional Chinese Medicine. When I have time from school and our two-year-old, I like to read, write, bake, and consume more Medjool dates and dried figs than anyone I know.

Shakingmytofu aims to make plant-based life convenient, affordable, and adaptable for everyone. I will be happy if I can bring a little more light, health, and peace to the daily life. Feel free to spend time, have a look at the recipes, lists of plant-based sources (from snacks to clothing), images and articles. Contact me anytime with queries, suggestions, and collaboration ideas at shakingmytofu@gmail.com or simply by filling out the form below. Look forward to hearing from you!

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