Tasty Coconut Milk and Coconut Flour Recipes
For those going gluten and grain free, here are some recipes to aid your transition.
Ingredients: 5 eggs, 1/4-1/2 c of honey, 1/2 c coconut oil (warmed to liquid state), 3/4 tsp orange extract, just shy of 1/2 c of sifted coconut flour (or half of 3/4 cup), 20+ fresh blueberries or blackberries, 1/2 tsp sea salt, and 1/2 tsp. Use Stevia drops to sweeten and use less honey. *You can find coconut oil and coconut flour at your local health food store or Whole Foods and you may also be able to find them at Fresh Market.
Preheat oven to 325 degrees F. Use non-stick muffin pain. Add dry ingredients to small bowl and combine with whisk. Mix wet ingredients in large bowl using electric mixer to blend thoroughly. Add dry to wet ingredients and mix 2 more minutes to achieve an airy product. Scoop batter into pain using tablespoon. Place 1 berry on top of each muffin batter. Bake for 10-15 minutes or until an inserted toothpick comes out clean. Let muffins cool slightly in pan before removing. Makes about 20 mini muffins. This is a recipe that I modified from a chocolate cake coconut flour recipe.
Ingredients: 5 eggs, 1 c of pure pumpkin puree, 1/4 c coconut oil or butter (liquid form), 1/2 c sifted coconut flour, 1 tsp baking soda, 1 tsp vanilla, 1-2 tbsp. of pumpkin spice or cinnamon, and 1/4 c honey. *Add 4 tbsp of Vanilla Pudding (recipe below) for extra moistness.
Preheat oven to 400 degrees. Put all ingredients in medium sized bowl. Use an electric mixer to blend well. Batter will be semi-thick…use coconut milk or water to thin if needed. I take part of the batter to make 2-inch high pumpkin bread and use the other half to bake mini muffins. Bake in bread pan for 20-25 minutes and bake muffins for 15-18 minutes. Recipe from wellnessmama.com
Vanilla or Chocolate Pudding
Ingredients: 14 oz of full fat coconut milk, 1 tbsp vanilla, 2 egg yolks, 3 tbsp honey, 2 tbsp unsalted butter, and 1/4 c of unsweetened cocoa powder if you are making chocolate pudding.
Heat the coconut milk, butter, cocoa powder (if cooking chocolate pudding) and honey over medium heat for 4-5 minutes or until barely simmering. In a bowl whisk the egg yolks until pale and fluffy. Temper the eggs (to prevent scrambling) by adding 1/4 c of the hot coconut mixture, whisking continuously, until well combined…ADD THE VANILLA here. Return the coconut custard to the pot and cook over low heat for 3-6 minutes, or until the mixture is thick enough to coat the back of a spoon. The longer you cook the thicker the pudding…just don’t burn it. Next place in a bowl, cover and refrigerate for several hours before serving. Recipe from cookiemonster1988.wordpress.com.