Tag Archives: coconut

May 8, 2013

Coconut Butter Cups with Meyer Lemon Curd

Coconut Butter Cups with Meyer Lemon CurdIf I’m being perfectly honest, these are deadly.

Not like the “I filled yours with poison” kind of deadly, but rather the “you probably shouldn’t make three test batches of these if you have to be in your bathing suit on a Mexican beach in a week” kind of deadly.

Oh, the things I use this blog as an excuse for.

My mom is definitely shaking her head at me right now.

Coconut Butter Cups with Meyer Lemon Curd

So yes, this is how I’ve been balancing out my salads lately.

On Monday I advised you to make a double batch of meyer lemon curd. And well, this is the reason! Although the recipe below only uses half a batch of Monday’s lemon curd, doubling this recipe is highly advised. It’s the kind of recipe where you end up sampling a lot, you know?

Coconut Butter Cups with Meyer Lemon Curd

These are made just like my chocolate coconut butter cups, except this time the coconut butter goes on the outside. And that coconut butter is first sweetened with honey and vanilla. It is to diiiiie for, and I’m not sure I can ever eat just plain old coconut butter again.

Coconut Butter Cups with Meyer Lemon Curd

I love the contrast of the rich, sweet coconut outside and the tart and juicy lemon curd inside. But if coconut isn’t for you…

Coconut Butter Cups with Meyer Lemon Curd

Did I mention you can make these with dark chocolate instead?

Yes, that is definitely allowed.

Coconut Butter Cups with Meyer Lemon Curd

And no matter whether coconut or chocolate, these make adorable gifts. I think a little box of them would be absolutely perfect for Mother’s Day!

Coconut Butter Cups with Meyer Lemon Curd

If I weren’t going to be 2,500 miles away from my coconut-loving mom on Mother’s Day, she would definitely be getting a batch of these.

Coconut Butter Cups with Meyer Lemon Curd

They are the perfect treat to satisfy a coconut craving, which I’ve been having a lot of lately.

Enjoy these for today – we’re going back to salad on Friday!

Coconut Butter Cups with Meyer Lemon Curd

5.0 from 1 reviews

Coconut Butter Cups with Meyer Lemon Curd
 
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Serves: 8

Ingredients
  • 3 cups unsweetened shredded coconut OR 1 cup melted coconut butter
  • 1/2 Tbsp coconut oil, melted
  • 1 Tbsp honey, warmed
  • 1 tsp vanilla extract
  • pinch of kosher salt
  • 1/2 cup lemon curd (homemade or store bought)
  • toasted coconut flakes or grated lemon zest, for garnish

Instructions
  1. If starting with shredded coconut, pour into the bowl of a food processor and process until smooth, about 8 minutes. Once smooth, scrape down the sides and bottom well, and process for another minute or so until completely liquid.
  2. If using pre-made melted coconut butter, add this to the bowl of a food processor.
  3. With food processor running, add the melted coconut oil and process for a few seconds. Stream in the warm honey and vanilla extract and sprinkle in the salt. The honey will most likely cause the coconut butter to clump up. Simply continue processing until it has smoothed out again, up to 10 minutes.
  4. Pour coconut butter into a bowl or small container. Place 8 cupcake liners in a cupcake tray or on a baking sheet, and clear a space in your freezer.
  5. Spoon 1 Tbsp of coconut butter into each cupcake liner. Follow with 1 Tbsp of lemon curd. Place in freezer for about 5 minutes to harden. Remove and top with another Tbsp of lemon curd. Garnish immediately with coconut flakes or lemon zest and return to freezer to harden.
  6. Can be enjoyed immediately, or placed in the fridge to set more. Let sit at room temperature 5-10 minutes before serving.

Notes
Adapted from Edible Perspective.

 

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April 26, 2013

Chocolate Coconut Butter Cups

Chocolate Coconut Butter Cups

I am nearly falling asleep at my computer at 9 pm as I type this. I guess that’s what two workouts and a sugar rush will do to a girl. Also, I love my sleep and am 99% certain that my grandpa goes to bed at least 3 hours later than me on most nights.

But I have to hold it together long enough to tell you about these chocolate coconut butter cups. They are the direct result of a little Amazon shopping spree I went on recently. I bought these adorable silicone cupcake liners!

Chocolate Coconut Butter Cups

I had to make something fun with them, and was none too eager to get back on the cupcake train after the cupcake-filled month that was March. So I skipped all that cakey stuff and went straight for the chocolate.

Chocolate Coconut Butter Cups

As it turns out, you can totally make these with paper liners, too.

Chocolate Coconut Butter Cups

I was skeptical that the paper would make those same sharp creases in the chocolate, but they definitely did. My silicone cupcake liners made me happy, though… no regrets on that purchase.

Also, I take really good care of my things, as evidenced by this tray. I’m sure my shiny blue cupcake liners will be about the color of that tray soon.

Chocolate Coconut Butter Cups

Aaaanyway, I’m totally in love with coconut butter lately, and that’s what inspired these guys. If you are a coconut fiend, you’ll love them! The only problem is that these put a serious dent in my jar of coconut butter, and I am now OUT. Sound the alarm! I need some more this weekend… I think I’ll try making my own. Have you made it before, and has it turned out well?

OK, enough about the coconut. Let’s talk about the chocolate: You can use any kind you’d like. I used semi-sweet chocolate chips, but I’ll probably try dark chocolate next time. Because if there’s anything I love even MORE than coconut, it’s gotta be dark chocolate.

Chocolate Coconut Butter Cups

These coconut butter cups seem pretty impressive, but they couldn’t be quicker or easier to make. No baking required – just a couple minutes in the fridge or freezer is all they need. Keep them around for a nice little dessert when friends come over!

Enjoy your weekend!

Chocolate Coconut Butter Cups

5.0 from 2 reviews

Chocolate Coconut Butter Cups
 
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These homemade coconut butter cups look and taste impressive, but couldn’t be quicker or easier to put together. No baking required!
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Serves: 12 (1 cup each)

Ingredients
  • 1 10-oz bag chocolate chips (I used semi-sweet)
  • 1 Tbsp coconut oil
  • 1/2 cup coconut butter
  • shredded coconut for garnish (optional)

Instructions
  1. Set 12 cupcake liners on a plate or tray, and clear a space in your freezer. (You could use mini cupcake liners too! I haven’t tried it, so I’m not sure how many it would make.)
  2. Microwave chocolate chips and coconut oil in 30-second increments until melted, stirring in between. Spoon 1 tablespoon of the chocolate into the bottom of each cupcake liner.
  3. The next step depends on the consistency of your coconut butter. You don’t want it brittle (like mine was in the jar), but you also don’t want it soupy, or it will run together with the chocolate. Microwave until softened but not liquid. About 10-20 seconds did it for me.
  4. Spoon 1 tablespoon of the coconut butter into each cup. Top with another tablespoon of chocolate, making sure the coconut is completely covered. You may want to jiggle them back and forth to smooth out the chocolate.
  5. Sprinkle with shredded coconut, if desired. Place in the freezer for about 5 minutes to harden up. They can be enjoyed immediately, or stored in the fridge for later.
  6. Enjoy!

Notes
Adapted from Edible Perspective.

 

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March 4, 2013

Tropical Oatmeal

tropical oatmeal

Good morning! I know on Friday I laid out my grand plans for a big weekend of cooking. And it happened! But I just can’t get back to the regularly scheduled program until I stop everything and tell you about this oatmeal.

I’m going through a bit of a coconut phase. I blame the rest of the blog world, which is also in love with coconut.

In the last few weeks alone, I’ve posted lentil, banana bread, and salad recipes containing coconut. What I didn’t tell you is that I’ve been starting every morning with coconut, too!

tropical oatmeal

I’m always thinking about posting my breakfasts here, but let’s face it… they’re not too exciting. Oatmeal in the winter, Cheerios in the summer, with the occasional quinoa thrown in.

In the winter months, I go through phases with my oatmeal toppings (like everyone), and I always end up craving them so much. Some favorites lately: Frozen berries and brown sugar; peanut butter, banana, and chocolate chips; and now, coconut butter and mango. And even if it is just oatmeal, let me tell you that I think this coconut + mango combination is blog-worthy.

tropical oatmeal

Have you tried coconut butter yet? I just bought my first jar a few weeks ago and am loving it. Rather than just extracting the oil from the coconut, coconut butter is the entire flesh of the coconut, ground up. It’s very rich and has amazing coconut flavor. This oatmeal is my favorite use for it, but it’s also amazing spread on toast, and I’m excited to find more ways to use it, too. Whatever you do, let it melt before you eat it. YUM.

I’ll be honest: coconut butter breaks the bank a little. Artisana, the brand I bought, is $11.99 for a 16-oz jar. Yikes – that’s more than Justin’s almond butter! I did just see a 15-oz. Maranatha jar for $7.99 at the grocery store, so I’ll probably try that out next time. The good news is that a little goes a long way. In addition to being rich, it’s pretty brittle, so I usually microwave the whole jar for 15-30 seconds before scraping any out. Having to scrape it out, rather than being able to dip in and come out with a big ol’ scoop, stretches that jar quite a bit. If you like using coconut oil in cooking or baking, I definitely recommend trying out a jar of coconut butter.

tropical oatmeal

It’s still very much wintertime in Utah, and when I wake up on a cold and dark morning, this is my new favorite way of denying reality for 5 more minutes. Now it’s obviously not really a “recipe” – you can make your oatmeal any way you’d like or even use these toppings on any other breakfast cereal. No matter how many times I eat this combo, though, it just feels so luxurious! One more way to trick myself into getting through the winter (and the workweek).

tropical oatmeal

Tropical Oatmeal
 
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Serves: 1 serving

Ingredients
  • 1/4 cup old-fashioned rolled oats
  • 3/4 Tbsp ground flax seeds
  • 1/2 cup cold water
  • sprinkle of cinnamon
  • 1 Tbsp coconut butter
  • 1 Tbsp sweetened shredded coconut
  • 1/2 mango, peeled and chopped (or substitute 1/2 orange or 1/2 cup of fresh chopped pineapple)

Instructions
  1. Combine oats and flax in a microwave-safe bowl. Add water, stir to combine, and microwave on high for 3 minutes.
  2. Remove from microwave (careful, the bowl might be hot!), sprinkle with cinnamon, and top with remaining ingredients. Wait a minute or two for coconut butter to melt, then dig in!

 

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