coconut cake
Ingredients
dry ingredients
2 cups whole wheat self rise flour
1 cup low fat desiccated coconut flakes (plus more to sprinkle on top)
1 tsp baking powder
1 tsp baking soda
pinch of salt
wet ingredients
1/3 cup coconut oil
1/2 cup light agave nectar (or 3/4 organic sugar)
1 and 3/4 cup light coconut milk (or soy milk)
2 Tbsp apple cider vinegar
for the frosting
1/2 virgin coconut oil
1/4 cup vegan margarine
2 cups organic powdered sugar
1/2 tsp vanilla extract
coconut cake
Mix all wet ingredients in a mixing bowl and set aside. Use a different bowl to mix all the dry ingredients. Add the wet ingredients to the dry ingredients and mix with a rubber spatula until well combined. Grease and flour a baking dish and pour the batter. Bake in preheated oven at 350F/180C for about 30 minutes. Remove from oven and let it cool completely. Prepare your frosting by blending with a hand beater mixer all the frosting ingredients until smooth (about 5 minutes). Slice your cake in two, place the top part on the side, spread half cup of frosting on top of the first layer and place the other cake slice on top. Frost the cake with the remaining frosting and sprinkle with coconut flakes! Enjoy!
These are really tender and moist coconut muffins. You can enjoy them for breakfast with a cup of tea or coffee or as a dessert topped with vegan coconut butter-cream frosting.
coconut muffins
Ingredients
dry ingredients
1 cup plus 1 Tbsp whole wheat self rise flour
1 cup low fat desiccated coconut flakes (plus more to sprinkle on top)
1 tsp baking powder
1 tsp baking soda
pinch of salt
wet ingredients
1/4 cup coconut oil (or 1/3 cup unsweetened applesauce)
1/4 cup light agave nectar
1 cup light coconut milk
2 Tbsp apple cider vinegar
1 tsp coconut extract (or pure vanilla extract)
coconut muffins
Mix all wet ingredients in a mixing bowl and set aside. Use a different bowl to mix all the dry ingredients. Add the wet ingredients to the dry ingredients and mix with a rubber spatula until well combined. Place in muffin liners. Sprinkle a bit of coconut flakes on top of the muffins and bake in preheated oven on 350F/180C for 20 minutes. Let them cool completely before serving, about 30 minutes. Enjoy!
coconut muffins
This stew is so summer flavorful that you will feel like you are in a tropical island while eating it. Mango Pineapple shake on the side is optional but I strongly suggest it 
. It’s also very easy to make, as all ingredients go into the pot together and you don’t really have to pay attention to it while cooking. The smell of it while cooking though it will definitely make you dream.
- coconut red bean summer stew
Ingredients
2 cloves garlic, minced
2 spring onions, thinly sliced (both white and green parts)
5 medium carrots, sliced
6-8 small potatoes
2 1/2 cups red beans
1 cup diced or crushed tomatoes
1 cup vegetable broth
1 cup light coconut milk
1 tsp curry powder
1/4 tsp chili powder
1/2 tsp dry thyme
salt and pepper to taste
1 Tbsp coconut oil
- coconut red bean summer stew
Go on youtube and search for a Bob Marley playlist. Hit Play. Heat the coconut oil in a medium pot over low-medium heat. Add the garlic and let it simmer while you are chopping the other ingredients. Add all ingredients in the pot, bring to a boil, lower the heat to low-medium and cook for about 45 minutes. While cooking, dance. Serve over aromatic rice like jasmine or basmati. Enjoy!
