Coconut Custard with Coconut Crisps

This recipe is adapted from the book,Eat Fat, Lose Fat by the authors of the Nourishing Traditions cookbook, Dr. Mary Enig and Sally Fallon.  In this recipe I'm using coconut milk and coconut sugar, which explains the brown color of the custard.  I've also accompanied the custard with a coconut crisp and fresh Mango.

 Ingredients

makes 4 servings

for the custard...

1 cup real coconut milk, be sure to whisk the liquid and the cream together

   before measuring

1/2 cup coconut sugar

5 large eggs

1 teaspoon pure vanilla extract

for the coconut crisps...

1 cup unsweetened desiccated coconut

1/4 cup pure maple syrup

optional...

1 fresh mango cut into 1/2 inch bits

Preheat the oven to 350 degrees Fahrenheit.

To make the custard, combine the coconut milk and the coconut sugar in a medium sauce pan and whisk together until combined.  Heat over medium flame only until sugar is dissolved.  Remove from heat and cool to room temperature.

In a medium bowl whisk together the eggs until well combined and add to the coconut milk mixture, stir to combine. 

Butter 4 custard cups and divide the mixture evenly in each cup.  Place the cups in a baking pan and fill with hot water, about 1/2 way up the sides of the cups and bake for 30-35 minutes or until custard is set.

Remove from the oven and carefully place on a wire rack to cool. 

To make the coconut crisps (or Coconut Sprinkles as in the Eat Fat, Lose Fat book) set the oven to 200 degrees Fahrenheit.  Mix together the desiccated coconut and the maple syrup.  Pour onto a parchment lined baking sheet and with a spoon spread evenly, patting down to form a thin 10 or 12 inch round sheet of coconut.  

Bake 45 minutes to an hour or until coconut is dried.  Remove from oven and cool on a rack.  Break apart with your hands and save aside some nice pieces to garnish your custard with and adding mangoes if you like .  The remaining crisps will store nicely in a glass jar to be used for crushing over yogurt or ice cream or just plane snacking. Enjoy!

 

 

Coconut Macaroons

We have a favorite bakery in Portland, one of the many establishments we like to frequent when we visit southern Maine.  Standard Baking Company is one of those places you go to buy the best.  Standard is a European style bakery without the fuss, featuring fresh crusty loaves of fragrant breads, buttery flaky croissants and an array of delectable treats that will definitely have you wanting more.  My husband and I always grab a hot cup of coffee and a treat to snack on as we walk down Commercial street on Portland's waterfront.  My favorite is their coconut macaroons, a seriously delicious, moist and chewy delight.  Thankfully they published a cookbook!

 Standard Baking Co. Pastries

Here is their recipe for coconut macaroons.

 Ingredients

Recipe by Alison Pray and Tara Smith

4 3/4 cups unsweetened finely shredded coconut, (macaroon coconut) 

1 3/4 cups sugar

3/4 cup egg whites from 6 eggs

1/2 teaspoon salt

1 teaspoon pure vanilla extract

Makes about 40 macaroons

Preheat oven to 375° F.

Position two oven racks in the upper and lower thirds of the oven

Line 2 baking sheets with parchment paper

1.  In a medium heavy bottomed saucepan, combine all the ingredients and cook stirring constantly until you reach a temperature of 130° on a candy thermometer.  Mixture will be thick at first but will soften a bit and be quite sticky as it gets warmer.  Be careful not to scorch the bottom.  Remove from the heat and let cool slightly.

2.  Scoop the batter into rounded tablespoons and drop onto parchment lined pans, evenly spaced.  At this point with your fingers dipped in water, you may form these mounds into neat little balls or you can form them into little pyramids as they do in the bakery.  Using wet fingers to prevent sticking, use your thumb and first two fingers to form each mound into a pyramid shape.

3.  Bake for 5 minutes, then rotate baking sheets front to back and top to bottom.  Bake an additional 5 to 6 minutes until the edges are browned.  Remove from the oven and cool for 5 minutes, transfer to a wire rack to cool completely.

Enjoy!

Toasted Coconut Date and Nut Bars

I've been searching for a gluten free, sugar free, good for you snack bar that actually tastes delicious and I've finally found one.  This is my new, go to snack bar that I can feel good about.  I found this recipe on Food 52    This recipe is simple to make with ingredients that include toasted coconut, crunchy cashews, sweet medjool dates, which provide just the right amount of sweetness and coconut butter and coconut oil to bind the ingredients together, making these bars a real delight.  Wrap them individually and store them in the refrigerator.  They're a great grab and go bar for anytime of the day.

Ingredients

Makes 8 bars

recipe by Jennifer Farley 

2/3 cup unsweetened shredded coconut

2 cups unsalted cashews

1 cup medjool dates, pitted and roughly chopped

1/4 teaspoon ground cinnamon

1/8 teaspoon sea salt

1/4 cup plus 2 tablespoons coconut butter ++

1 tablespoon coconut oil 

++ It's very easy to make coconut butter at home and it's so much easier on the wallet as well.  To make the amount needed for this recipe, you'll need 1 1/2 cups of unsweetened coconut and a food processor.  Just add the coconut to the food processor and run for about 5 minutes or so or until the coconut breaks down and becomes a smooth puree.  You'll have to scrape down the sides of the bowl occasionally.

To make the bars...

1.  Preheat the oven to 350° F.

2.  Spread the coconut across a parchment lined baking sheet and toast the coconut in the oven for 3 minutes.  Stir and toast for another 2-3 minutes, until light golden in color.  Remove the coconut from the parchment paper and dump into a bowl.  Using the same parchment paper, spread the cashews evenly on the pan and toast for 5 minutes.  Remove from oven and set aside.

3.  Add the toasted coconut and cashews to a food processor along with the dates, cinnamon and salt.  Pulse the ingredients until they are crumb size.

 4.  Add the coconut butter and 1/2 tablespoon coconut oil to the food processor and pulse until the crumbs begin to come together.  If the mixture seems dry, add the remaining 1/2 tablespoon coconut oil and pusle in until mixture is slightly moist and clumpy.

5.  Using an 8X8 inch baking pan, line the bottom and 2 sides of the pan allowing for extra paper to hang over the 2 sides of the pan.  Pour the mixture into the pan and spread evenly.  Press the mixture firmly into the pan, using a piece of plastic wrap or parchment paper laid over the crumbs, to help flatten the mixture evenly.

6.  Place the pan in the freezer for 20 minutes.  Remove from the freezer and using a sharp knife, loosen the unlined sides of the pan by running the knife between the pan and the bars, then lift, grabbing the over hanging parchment paper, out of the pan and onto a cutting board.  Cut into 8 bars, wrap individually and store in the refrigerator or the freezer.  Enjoy!