Making the Perfect Coconut Cake — February 16, 2021

Making the Perfect Coconut Cake

Growing up in the Deep South, my mom and both grandmothers and almost every other female at that time took great pride in their cooking—especially their cakes and candies.

My Dad’s absolute favorite of these cakes was the coconut cake—as you all probably know already—a cake with frosted with 7-minute frosting or cream cheese icing or buttercreams, covered in shredded toasted and/or sweetened coconut flakes.

But honestly I don’t have the time or level of commitment that my mom and grandmothers had in order to spend hours and hours in the kitchen. That’s why God invented microwaves and freezer meals and drive-through windows, right?!

But on those rare occasions when I do feel like putting forth the time and effort, one of my favorite desserts is coconut poke cake.

Coconut poke cake so very easy to make—a rectangular one-layer white or yellow cake with holes made into the cake to absorb cream of coconut frosted with whipped topping.

So let’s get cookin’…shall we?!

 

 

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The Cake

For the cake, just grab you a box of white or yellow cake mix the next time you go to the store…(or have greoceries delivered)…and make cake according to instructions on the box for a 9×13 pan.

 

 

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The Filling

  • 1 (14 ounce) can cream of coconut
  • 1 (14 ounce) can sweetened condensed milk

Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake.

 

 

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The Frosting

  • 16oz Cool Whip, thawed
  • 8oz flaked coconut

Spread cake with Cool Whip. Top with coconut.

Making the Perfect coconut Porridge — February 15, 2021

Making the Perfect coconut Porridge

It’s snowed several inches this weekend…a rare thing here in the DFW metroplex (Texas)…and so we’ve switched many of our typical diet staples—such as iced tea, cold cereal, and yogurt—to warmer and more “wholesome” foods such as this hot cereal, or porridge, which is healthy, filling, and stocked with healthy ingredients—such as quinoa, oats, and coconut milk.

So let’s talk about how to make a bowl of this satisfying coconut comfort food that is not only true breakfast bliss, but also a keto delight

 

 

 

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Ingredients

  • 1 egg
  • 2Tbsp coconut flour
  • 2tsp butter 
  • 1/2C coconut milk
  • 1/2C quinoa
  • 1 -1/2C rolled oats
  • 1/4tsp salt
  • 3/4C water
  • Sweetener—coconut sugar, agave, maple syrup, brown sugar,…
  • cinnamon to taste
  • 1/2C unsweetened coconut flakes
  • Optional Toppings—apple slices, peanut butter, honey, fresh chopped fruit, berries, nuts, seeds,…

 

 

 

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Instructions

Combine egg, coconut flour, and salt in a small bowl. Melt the butter and coconut cream over low heat. Slowly whisk in the egg mixture, combining until you achieve a creamy, thick texture. When it begins to simmer, turn it down to medium-low and whisk until it begins to thicken. Add water, quinoa, oats, and salt. Cook for 15 minutes…until the grains are soft to the bite and no longer gritty or hard. Add more water if needed to reach your desired state of thickness/soupiness. Garnish with your favorite toppings. Serve hot with coconut milk or cream.

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    Making the Perfect Coconut Granola — February 11, 2021

    Making the Perfect Coconut Granola

     

    The perfect coconut granola is the perfect combination of oats, nuts, seeds, add-ins, fruit, sweetener—such as honey or maple syrup.

    The perfect coconut granola is not only the perfect simple and fast breakfast…but also the perfect after school snack…the perfect topping for yogurt, ice cream, milk or fresh fruit…the perfect food for camping trips and road trips.

    The perfect coconut granola can be made ahead of time and stored for weeks.

     

     

     

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    Ingredients

    The Oats…4C…Old-fashioned oats will keep their shape during baking, but use certified gluten-free oats if you need gluten-free granola. Do not use instant or quick oats.

     

    The Fruit…1C…Whether or not you actually use fruit is totally up to you, but fruit adds extra sweetness, chewy texture, and more flavor to your finished granola. Any dried fruit will work—dried cherries, dried cranberries, dried apricots, raisins, mixed dried berries

     

    The Coconut…2/3C unsweetened flaked coconut

     

     

    The Sweetener…1/3 cup maple syrup or honey or agave nectar…Use whichever one you like the best or what you have on hand. Another option would be 1/4C brown sugar. Such  sweeteners stick to the oats and give you plenty of sweet chunks in the mix. You can use whatever kind of sweetener and oil that you’d like, but the coating for your granola should be about half sweetener and half oil.

     

     

     

    The Nuts and Seeds…1C…Good option would be any one or a combination of the following…almonds, walnuts, pecans, pistachios, pepitas, sunflower seeds, cashews, peanuts, and macadamia nuts.

     

     

    The Oil…2/3C melted coconut oil…The oil is what makes the granola crispy. Substitutes for coconut oil include extra virgin olive oil or butter.

     

    The Salt…1/2tsp…Salt adds flavor to your granola. Try using fine-grain sea salt instead of regular table salt. 

     

     

    The Spices…1tsp…Spices can give your granola a subtle warming flavor. Good options include ginger, pumpkin pie spice, cinnamon.

     

    The Vanilla…2tsp vanilla…simply because you’re baking something…have you ever noticed that whenever you’re baking anything at all, one of the ingredients is always vanilla…and you start by preheating your oven to 350…

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    Optional Mix-Ins…Feel free to experiment by adding whatever else you want,,,such as 2tsp lemon or orange zest, mini chocolate chips, small candies like M&M’s, chia seeds…you name it…or find it…

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    Instructions
     

    Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Whisk together oil, sweetener, salt, and spices. Add oats and almonds. Stir to coat well. Press the granola into an even layer onto the prepared baking sheet. Bake for 20 minutes, stirring only once halfway through cooking. Remove from the oven. Add the fruit. Press and tamp down the granola before it cools to help the granola stick together. Cool completely before storing. Avoid jostling the granola on the pan any more than you gave to until it cools completely. Once completely cooled, transfer to an airtight container, where it will keep for up to a month.



    Making the Perfect Coconut Tea — February 7, 2021

    Making the Perfect Coconut Tea

    Coconut tea is a caffeinated beverage that is relatively new to America and parts of Europe, but has actually been enjoyed for generations in tropical regions where coconuts commonly grow.

    Coconut tea combines coconut flakes and milk into green or black tea to create both a wonderful flavor and a wealth of health benefits.

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    The Why

    Coconut milk contans a high level of healthy fats, antioxidants, vitamin C, fiber, and many important minerals—such as magnesiumiron, and potassium.

    Coconut has been proven to have many health benefits. Coconut and coconut-related groceries such as coconut oil and shredded coconut can help prevent cancer, improve heart health, boosting the immune system, and protect the skin.

    Green and black tea can give the immune system a major boost.

    Both of these two main ingredients can h ve an effect on the metabolism, boost passive fat-burning. aid weight loss efforts, help protect you from high blood pressure and coronary heart disease…

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    Coconut Tea

    • 2Tbsp heavy milk
    • 1C coconut milk
    • 4 green or black tea bags
    • 4C water
    • 8 cardamom pods
    • cloves
    • 2Tbsp brown sugar
    • 1Tbsp peppercorn

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    Instructions 

    Bring 4 cups of water to boil, At this point you can choose between making chai coconut tea or green tea coconut tea.

    To make chai coconut tea, add 8 cardamom pods, 8 cloves, and 1Tbsp to saucepan. Then add four black tea bags. Remove from heat. Steep for 5min. In a second saucepan, bring 1C coconut milk and 2Tbsp brown sugar to a simmer. Mix the milk into the tea. Heat for 2min. Whisk the entire mixture.

    To make coconut green tea, add three green tea bags. Remove from heat. Let the tea steep 5min. Pour in 1/4 cup of coconut milk and 2 tablespoons of heavy cream. Stir thoroughly. Remove the tea bag. Regardless which tea you are making, you can either serve the tea warm or refrigerate and serve cold.  

    Coconut…The Why — January 29, 2021

    Coconut…The Why

     

    Calories…One half cup coconut…or a piece of fresh coconut meat measuring 2″ x 2″ x 1/2″…contains about 350 calories. Protein…1/2C or a 2″ cube of coconut meat contains 1.5 grams protein. Carbs…1/2C or a 2″ cube of coconut meat contains about fifteen grams carbohydrates. Fiber…1/2C or a 2″ cube of coconut meat contains four grams of fiber.

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    Fat

    One-half cup or a 2″ cube of coconut contains about fifteen grams of total fat—13.4g saturated fat…0.64g monounsaturated fat…and a smaller amount of polyunsaturated fat—meaning that coconut is not one of the healthiest fruits out there.

    The American Heart Association recommends limiting your fat intake to a total of 78 grams per day…of which no more than sixteen of these grams being saturated fat… Which means that coconut is not actually healthy for you if you are concerned about your fat intake.

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    Vitamins

    • Coconut is not a significant source of vitamins, but is also a very good source of B-complex vitamins—vitamins such as folates, riboflavin, niacin, and thiamin.

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    Minerals

    • Manganese…A single serving of coconut meat provides 34% of the daily value for manganese, a mineral that helps your body maintain a healthy brain, nervous system, healthy bones, and immune function.
    • Copper…A single serving of coconut meat provides 10% of the daily value for copper, a mineral that helps form red blood cells.
    • Selenium…A single serving of coconut meat contains 6% of the daily value for selenium, an important antioxidant that protects your cells.
    • Iron…A single serving of coconut meat contains 2mg…11% of the daily value…of iron, a mineral that helps form red blood cells and also helps regulate your heartbeat.
    • Potassium…A single serving of coconut meat contains 356 mg…7.5% of daily value…of potassium.

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    Antioxidants

    Coconut contains antioxidants—including gallic acid, caffeic acid, salicylic acid, and p-coumaric acid—which may help protect cells from damage and death caused by oxidative stress and chemotherapy….and may also reduce your disease risk.
    Cuckoo Over Coconuts — January 22, 2021

    Cuckoo Over Coconuts

     

    When you think of tropical fruit, one of the first things that comes into mind is the coconut…one of the most important crops of the tropics.

     

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    The Tree

    Coconut trees can grow up to almost one hundred feet tall with leaves that can be as long as twenty feet each.

    Coconut trees can typically be found anywhere along the coast…wherever the average daily temperature stays above 55°F and the average annual rainfall is above 40 inches.

    Each tree can yield as many as a hundred actual coconuts, but most trees grow about fifty.

     

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    The Fruit

    Your typical coconut is an oval shape that is about fifteen inches long and seven inches round…weighing about three pounds…with a hard shell containing both coconut meat and liquid.

     

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    More Facts

    The name coconut comes from the Spanish word coco, which means ‘head’ or ‘skull.’ The coconut probably got this name from the fact that the coconut looks like a face…with three indentations on the coconut shell that resemble facaaial features.

    There are several varieties of coconut…which you probably wouldn’t know if you walk into your typical grocery store.

    These include the Maypan coconut, the King coconut, and Macapuno….each varying in such factors as taste of the coconut water, color of the fruit. For more about the different types of coconut, check out this article by Home Stratosphere.