Virgin Piña Colada

The closest thing to the Caribbean while standing on a Maltese beach in your swimsuit. Frozen pineapple makes this naturally thick and cold, coconut water keeps it refreshing and pure creamed coconut gives it enough richness without turning it into a heavy dessert. 

Ingredients

• 1 cup frozen pineapple chunks
• 1 cup chilled coconut water
• 1/2 cup pineapple juice
• 1/2 cup pure creamed coconut, softened
• 1 tablespoon fresh lime juice
• 1/2 teaspoon rum essence
• pinch of sea salt
• ice cubes, optional

Method

Put all ingredients into a high-speed blender. Blend until completely smooth. Add another splash of coconut water if it is too thick. For a creamier drink, replace 1/4 cup of the coconut water with full-fat coconut milk. It will be richer but slightly less refreshing. Taste and add a little more lime or rum extract if needed. Serve immediately.

Heroic Coconut Snowballs

Macadamias make these especially buttery and soft while almonds give them enough structure to hold their shape. They are sweetened only with honey.

Ingredients

• 1/2 cup unsalted macadamia nuts
• 1.5 cups finely shredded unsweetened coconut
• 1/4 cup ground almonds
• 3 tablespoons or more runny honey
• 2 tablespoons virgin coconut oil, melted
• 1/2 teaspoon vanilla extract
• pinch of salt, optional
• Optional: 1/2 cup finely shredded coconut for rolling

Method

Put the macadamias into a food processor and pulse until finely chopped.

Add the 1.5 cup of coconut, ground almonds, honey, melted coconut oil, vanilla and salt. Process just until the mixture begins to clump together.

If it still feels too crumbly to hold when squeezed, add another teaspoon of honey. If it feels oily or very soft, add 1 tablespoon of shredded coconut.

Keto Coconut Madeleines

Ingredients

• 150 g finely shredded unsweetened coconut
• 65 g allulose
• 2 tablespoons coconut flour
• pinch of fine sea salt
• 90 g egg whites (about 3 large egg whites), at room temperature
• 1 teaspoon vanilla extract
• A little coconut oil for the mould

Method

Heat the oven to 140°C (fan). Lightly grease a 12-hole madeleine mould with coconut oil.

In a mixing bowl, combine the coconut, allulose, coconut flour and salt. In a separate bowl, whisk the egg whites by hand just until frothy. They do not need to form peaks. Whisk in the vanilla.

Stir the egg whites into the dry ingredients. Leave the mixture for 5 minutes so the coconut flour can hydrate. It should be moist and spoonable but not runny.

Divide the mixture between the moulds levelling the surface.
Bake for 15 minutes, until set. Allulose can brown quickly so begin checking at 13 minutes. Leave in the mould for 10 minutes, then loosen carefully and transfer to a wire rack to cool.

Mini Coconut Cream Pies

Proof that healthy and indulgent can happily coexist. These little pies have an oat-and-almond crust, a creamy coconut filling and toasted coconut flakes instead of whipped topping. They are dairy-free, vegan and gluten-free.

This version was adapted into individual pies from a Minimalist Baker recipe.

Ingredients

For the crust

• 1 cup gluten-free rolled oats
• 1 cup raw almonds
• 1/4 teaspoon fine sea salt
• 2 tablespoons coconut sugar
• 5 tablespoons coconut oil, melted

For the filling

• 3 tablespoons cornstarch
• 1/3 cup coconut sugar
• A pinch of fine sea salt
• 1 can (400 ml) light coconut milk
• 1 teaspoon vanilla extract
• 1/2 cup finely shredded unsweetened coconut

For the topping

• about 1/2 cup unsweetened coconut flakes

Method

Heat the fan oven to 160°C. Line 20 holes of a muffin tin with paper cases.

Put the oats, almonds, salt and coconut sugar into a food processor. Process to a coarse meal. Add the melted coconut oil and pulse until the mixture resembles damp crumbs and holds together when squeezed.
Divide between the cases and press firmly to form little pie shells. Bake for 10 minutes, until the edges are golden.

For the filling, whisk the cornflour, coconut sugar and salt together in a saucepan. Gradually whisk in the coconut milk until smooth.
Cook over medium heat, whisking frequently, until the mixture begins to bubble and becomes very thick. Once bubbling, cook for another 1-2 minutes while whisking continuously so the starch cooks fully.
Remove from the heat and stir in the vanilla and shredded coconut. Allow to cool for about 10 minutes covered.
Spoon the filling into the cooled crusts.

Toast the coconut flakes in a dry frying pan over low-to-medium heat, stirring frequently. Remove them as soon as they are golden. Scatter over the pies.

Refrigerate for at least 3 hours or until completely cold and firm.

Coconut & Seed Crackers

Ingredients

• 7 tablespoons finely shredded unsweetened coconut
• 6 tablespoons raw sunflower seeds
• 4 tablespoons whole golden flaxseed
• 2 tablespoons ground golden flaxseed
• 2 tablespoons sesame seeds
• 2 tablespoons fine almond flour
• 2 teaspoons psyllium husk
• 1/2 teaspoon fine sea salt
• 3 tablespoons coconut oil, melted
• 3/4 cup boiling water
• seasoning of choice

Method

Heat the fan oven to 125°C.
Mix the coconut, sunflower seeds, whole and ground flaxseed, sesame, almond flour, psyllium and fine salt in a bowl.

Pour in the melted coconut oil and boiling water. Stir thoroughly, then leave for 5 minutes to thicken.
Roll the mixture between two baking sheets and roll it to an even thickness of about 3 mm. Remove the top paper.

Score into squares or rectangles with a pizza wheel or sharp knife. Bake for 35 minutes. Turn the crackers where possible, then bake for another 15 – 25 minutes until dry and golden. The crackers around the edge may be ready first.