Tag Archive: coconut

Dec 03 2013

Coconut Lime Sugar Cookies

The days are getting shorter, the darkness much longer, and the nip in the air is hard to ignore. Winter is nearly here. And while my family lives for the winter–my husband and kids have a passion for skiing that eclipses everything else this time of year–I’m not quite ready to give over fully to it yet. I’m grasping at straws here, holding on to anything that reminds me of the sunshine I am sorely missing.

Coconut Lime Sugar Cookies

Coconut Lime Sugar Cookies embody the spirit of a season long past, a whisper of hope for what’s to come… We can make it. We can get through this. And our patience will be rewarded; our bodies will be kissed by the sun again. Someday.

Coconut Lime Sugar Cookies

It was my intention to turn these into a sort of margarita-in-a-cookie, but the tequila and orange liqueur flavors didn’t come through as strongly as I had hoped. Regardless, the flavors meld well with the rest, creating a cookie with a crispy exterior, chewy interior, combining into something really quite addictive. I’d say they’d last 3-4 days at room temperature, but I’m not sure they’d last that long anyway. You won’t be able to put them down. Maybe you should freeze some to ration throughout the winter. Breadcrumbs leading to warmer days ahead.

Coconut Lime Sugar Cookies
Prep time
Cook time
Total time
Recipe type: Cookie
Serves: 60
  • ½ cup sweetened shredded coconut
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup (16 Tablespoons) unsalted butter, softened
  • 1½ cups vanilla sugar
  • 1 large cage free egg
  • 2 teaspoons orange liqueur
  • 1 teaspoon silver tequila
  • Zest of one large lime, finely grated
  • 3 Tablespoons fresh lime juice (from 1 lime)
  • ⅓ cup granulated sugar (for rolling cookies)
  1. Preheat oven to 350 degrees Fahrenheit. Line 2 rimmed cookie sheets with parchment paper and set aside.
  2. Spread the coconut in an even layer on a baking sheet and toast it as the oven preheats, tossing frequently and watching carefully to ensure it does not burn (it can happen quickly!). Transfer to a clean bowl and set aside.
  3. In a large mixing bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy (3-4 minutes).
  5. Beat in the egg until fully incorporated.
  6. Add the orange liqueur, tequila, lime zest, and lime juice and mix until incorporated.
  7. Gradually mix in the flour mixture, beating until just combined. Remove from stand mixer.
  8. Portion out dough with a #60 cookie scoop, rolling balls in sugar before placing on the cookie sheet. Give them plenty of room, as they will spread a bit.
  9. Bake for 9-11 minutes, or until just starting to lightly brown.
  10. Leave on cookie sheet for 2 minutes before transferring to wire racks to cool completely.


Nov 11 2013

Easy Mornings: Coconut Pecan Overnight Oats

Not being a morning person, breakfast can be a whirlwind in our home. Luckily, my kids have been making their own breakfasts for ages. Unluckily, it often consisted of boxed cereal, which is a compromise I make in that I buy organic or non-GMO boxed cereals for them, but I still am not entirely thrilled about it. There is a better way to get nutrition in them! And Coconut Pecan Overnight Oats are it!

Coconut Pecan Overnight Oats

I’m sure you’re thinking that you don’t have enough time for steel cut oats. They take so long to cook, after all! I promise you, you can have your oats and eat them, too! This actually was a weekly ritual for me for a while. Sunday night, make the oats. Flavor and fill Mason jars with them, then line them up in the fridge for my daughter. In the morning, all she had to do was grab a jar, dump the contents into a bowl, then reheat at will. Easy!

Coconut Pecan Overnight Oats

But then we started the “microwave experiment” and the daily dose of oats fell to the wayside. With limited counter space and only one electrical outlet to share, we removed our microwave from the kitchen for 4 months. It was supposed to be a permanent change; a giving up of convenience and gaining an appreciation for the traditional ways things have been done. It didn’t last. I brought my Keurig in to work in order to get the microwave back–and I don’t regret it!

Coconut Pecan Overnight Oats

The jars last long enough for you to line up a week’s worth of school- and work-day breakfasts as you get ready for bed Sunday night. After that, it only takes a little while in the microwave to rejuvenate them. You could probably reheat the oats on the stove top, too, but that seems counter-intuitive. If you’re going to dirty a saucepan, you may as well make them fresh every day instead of working on overnight oats. Maybe it’s just me…?

Coconut Pecan Overnight Oats

Here’s to a wonderful day started with a hearty breakfast!

5.0 from 1 reviews

Coconut Pecan Overnight Oats
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 7
  • 1 Tablespoon coconut oil
  • 1½ cups steel cut oats
  • ⅓ cup ground flax meal
  • 4 cups water
  • 1 13.5-ounce can coconut milk, shaken
  • ½ teaspoon sea salt
  • ½ cup pecans, chopped
  • 1 cup roasted coconut strips, crumbled
  • ½ cup light brown sugar
  1. Set out 7 half-pint Mason jars and remove tops.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. In a large, heavy-bottomed pan, heat the coconut oil over medium-high until it’s melted
  4. Add the oats, stir to evenly coat them, and cook over medium-high heat for a few minutes until they smell a little nutty, stirring frequently.
  5. Add the flax meal, water, coconut milk, and salt.
  6. Once it’s started boiling, turn down the heat and simmer for 20 minutes.
  7. While the oats are simmering, place the chopped pecans in a shallow pan and toast in the oven until fragrant, about 7 minutes. Remove and set aside.
  8. After 20 minutes have passed, remove oats from heat and stir in pecans, coconut, and brown sugar.
  9. Ladle into half-pint jars, cover, and let sit on the counter until cooled.
  10. Store in the refrigerator until ready to reheat.
*Mix-ins: This is where you can go crazy. Maple sugar, maple syrup, chocolate chips, walnuts, bananas, apples… So many wonderful ways to jazz it up! Have fun with it!

**To reheat: remove lid and heat on high in the microwave for 1 minute, remove and stir. Return to the microwave for 30 seconds, if not heated through.


Nov 10 2013

Raspberry Magic Bars

Everyone needs a quick dessert she can whip up at a moment’s notice. Something that shows you made an effort even if you’re short on time. Magic Cookie Bars are just these treats. Just a few ingredients and a half hour in the oven and you’re well on your way to cookie heaven.

Raspberry Magic Cookie Bars

The traditional version is one everybody knows: layers of graham cracker, sweetened condensed milk, chocolate, coconut, and walnuts. In my family, we add butterscotch chips for a little more pizzazz. The formula works well as a base for a multitude of options. As long as you have the graham cracker crust and sweetened condensed milk, you can change it up to suit your mood. Have fun with it!

Raspberry Magic Cookie Bars

I had a jar of fancy raspberry peach champagne jam staring at me for far too long. It was languishing and needed something to add its uniqueness to! Thus, Raspberry Magic Bars were born. Feel free to change out the jam for an infinite number of iterations. A different magic cookie bar for every day of the week!

Raspberry Magic Cookie Bars

With Christmas coming soon, you’ll want to save this beauty! Perfect for the cookie trays you’ll be bringing to parties throughout the season!

Raspberry Magic Bars
Prep time
Cook time
Total time
Recipe type: Cookie
Serves: 24
  • ½ cup (8 Tablespoons) unsalted butter
  • 1½ cups graham cracker crumbs
  • 1 cup raspberry peach champagne jam
  • 1 cup sweetened flaked coconut
  • 1 14-ounce container sweetened condensed milk
  • 1 cup walnuts, chopped
  • 1½ cups white chocolate chips
  1. Preheat oven to 325 degrees Fahrenheit for a glass dish; 350 degrees Fahrenheit for a metal dish.
  2. Drop the butter in the bottom of a 9″x13″ baking dish and pop it in the oven while it’s preheating to melt the butter. Remove when the butter is melted, about 7 minutes.
  3. Sprinkle the graham cracker crumbs over the melted butter. Toss with a fork to evenly coat and then press down evenly over the bottom of the dish to make a crust.
  4. Heat the jam in the microwave or a small sauce pan until it’s thin and fluid. Pour evenly over the crust.
  5. Sprinkle coconut evenly over the jam layer.
  6. Pour sweetened condensed milk evenly over the top.
  7. Sprinkle with walnuts and white chocolate chips, pressing down lightly to embed them in the milk.
  8. Bake 25-30 minutes, or until mostly set and lightly browned around the edges.
  9. Cool completely before cutting and serving.



Aug 15 2013

#IceCreamWeek: Roasted Pineapple Coconut Ice Cream

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!

roasted pineapple coconut ice creamIf at first you don’t succeed, try, try again…

While the concept for this recipe was sound, my initial execution was horrible. Five years ago when I first purchased my ice cream maker, I used to make coconut ice cream using coconut milk and no eggs. It was simple yet tasty and I didn’t have to worry about tempering eggs. But I haven’t made it that way in probably 4 years and I couldn’t remember what my magic ratio was to make it work. Did I add any sugar? What about vanilla? 1 can or 2? It didn’t matter how much I tried, the recipe was no longer there.

roasted pineapple coconut ice cream

I searched the internet for inspiration and found a variety of options on how to proceed. A couple sites even suggested using coconut cream/cream of coconut for better mouth feel. So I tried that. Plus a can of coconut milk. Plus sugar, because it didn’t taste all that sweet when first combined. And found that, once it was churned and frozen, it was pretty awful. Way too sweet with a funky aftertaste (and a not at all appealing odor), there was no way I could share that in good conscience for #IceCreamWeek. With only 1 day left to prepare, I would have to start over.

roasted pineapple coconut ice cream

At 6 PM on Wednesday, that’s exactly what I did. I roasted another pineapple. I altered course and went with a more traditional custard-based coconut ice cream. And I found that sometimes–often–your best successes come from sticking with what works. Take 2 far exceeded my expectations, even if I had to stay up half the night to get it done. It was totally worth it, though. All for you!

roasted pineapple coconut ice cream

Roasted Pineapple Coconut Ice Cream
Prep time
Cook time
Total time
Serves: 6
Roasted Pineapple
  • 3 Tablespoons unsalted butter, melted
  • ⅓ cup organic light brown sugar
  • 1 large pineapple
Ice Cream
  • 1 can (13.66 fluid ounces) full fat coconut milk
  • 1 cup heavy cream
  • ¼ cup organic sugar
  • pinch Himalayan pink salt
  • 6 large cage free egg yolks
  • ½ cup roasted coconut chips (they’re thicker cuts of coconut that come already roasted)
Roasted Pineapple
  1. Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set it aside.
  2. Cut off the top, bottom, and tough skin from the pineapple and cut slices lengthwise, coring the pineapple it the process.
  3. Place pineapple slices on the prepared baking sheet, brush with half the melted butter, and sprinkle with half the brown sugar.
  4. Bake for 15 minutes.
  5. Flip pineapple slices, brush with the remaining butter and sprinkle the remaining brown sugar over them.
  6. Bake for about 15 minutes.
  7. Leave on baking sheet to cool before cutting into chunks.
  8. Store in the refrigerator until ready to churn the ice cream.
  9. Note: You will end up with about 2½ cups of roasted pineapple; you will only need 1 cup of it for this recipe. The rest can be used how you please. Personally, I couldn’t stop myself from stuffing my face with it.
Ice Cream
  1. While the pineapple is roasting, in a medium, heavy-bottomed sauce pan, whisk together the coconut milk, cream, sugar, and salt until the sugar is dissolved.
  2. Heat over medium-low heat until bubbles start to form around the perimeter of the pan.
  3. In a medium bowl, whisk together the egg yolks.
  4. Slowly pour about ⅓ of the heated milk mixture in a steady stream into the yolks, whisking the whole time. Whisk to combine completely.
  5. Slowly pour the egg mixture into the remaining milk mixture in a steady stream, whisking the whole time.
  6. Switch to a silicone spatula and continue heating over medium-low heat, stirring the whole time, scraping the bottom to ensure it doesn’t burn.
  7. Once the mixture has thickened to a custard that coats the back of of your spatula and if you run your finger down it, a line remains, remove from heat.
  8. Fill a large bowl with ice.
  9. Get a bowl that will fit inside the large bowl but will also hold the custard and place a strainer over the top of it. Pour the custard through the strainer into the bowl.
  10. Place the custard bowl in the ice bowl and stir periodically until it reaches room temperature, about 15 minutes.
  11. Cover and refrigerate for 4 hours.
  12. Process in your ice cream machine according to manufacturer’s directions.
  13. Add 1 cup of the roasted pineapple and the coconut chips in the last 2 minutes of churning.
  14. Transfer to an airtight container and freeze for at least 4 hours before serving.

If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:

Make sure you stop by our Pinterest board #IceCreamWeek 2013 to answer today’s question which enters you in our bonus prize draw. Just click the highlighted link and it will take you right there so you can comment on the pin!

And most important of all, don’t forget to get yourself entered for the big prize in my first #IceCreamWeek post: Bacon Maple Ale Ice Cream. (I know, I know, but hear me out on this one!)

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