I was excited to find out that Tropical Traditions (http://tropicaltraditions.com) now has coconut flour. This is a great way to get your coconut and coconut oil for those on coconut oil diets. It is also a good recipe for those who want to avoid because of gluten intolerance. Go to http://coconut-oil-diet.com for more information on how coconuts help you get healthier and lose weight.
Here is a good recipe from the Tropical Traditions website using coconut flour:
Ingredients:
1 cup Tropical Traditions organic coconut flour
6 eggs
2 ripe bananas (mashed)
2 Tbsp. melted butter
2 Tbsp. Virgin Coconut oil
2 Tbsp. milk
3 Tbsp. honey
1 tsp. aluminum free baking powder
1/2 tsp. vanilla
1/8 tsp. Himalayan salt
Procedure:
Pre-heat oven at 350 F degrees.
Mix coconut flour and baking powder (put it in separate bowl.) In a mixing bowl, beat eggs gradually, and then add milk, honey, coconut oil, butter, vanilla and salt. Continue mixing. Then add the coconut flour with baking powder and mashed bananas. Blend well. Grease 12 muffin cups with coconut oil. Fill greased muffin cups with the batter.
Bake at 350 degrees F for 20 minutes.
Yield: 12 muffins
Coconut Milk and Bananas
Coconut milk gives a sweet flavor to the bananas in this quick and easy recipe. It makes a light dessert for four people.
INGREDIENTS:
* 4 large bananas
* 2 cup coconut milk
* 3 tablespoons of Sucanat or Rapadura
* 1/2 teaspoon ground cinnamon
Peel the bananas and cut into bite-sized pieces.
In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve.
Add the bananas. Bring back to a boil, then turn down the heat and simmer for 3 - 5 minutes, until the bananas are tender but not mushy.
Serve hot. Sprinkle extra cinnamon or grated coconut on top, if desired.
To learn the weight loss diet secrets of coconut oil see our FREE ebook at http://coconut-oil-diet.com now!
INGREDIENTS:
* 4 large bananas
* 2 cup coconut milk
* 3 tablespoons of Sucanat or Rapadura
* 1/2 teaspoon ground cinnamon
Peel the bananas and cut into bite-sized pieces.
In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve.
Add the bananas. Bring back to a boil, then turn down the heat and simmer for 3 - 5 minutes, until the bananas are tender but not mushy.
Serve hot. Sprinkle extra cinnamon or grated coconut on top, if desired.
To learn the weight loss diet secrets of coconut oil see our FREE ebook at http://coconut-oil-diet.com now!
Grenadian Conchee
Here is a recipe I found on the Delicious Living Magazine website at http://deliciouslivingmag.com
Serves 10-12
In Grenada, cornmeal cooked with coconut milk is called "coo coo," a savory polenta. For dessert, these ingredients are transformed into a homey, spiced pudding, which is served during holiday season at Spice Island Beach Resort on Grand Anse Beach. Use a banana-leaf wrapper for an authentic and exotic presentation.
Conchee
1 cup cornmeal
2 tablespoons grated sweet potato
1/4 cup grated or canned pumpkin
1/2 teaspoon cinnamon
Pinch grated nutmeg
1 teaspoon ground ginger
1/2 cup sugar, to taste
2 tablespoons butter, softened
4 tablespoons raisins
1 cup grated unsweetened coconut
1/3-1/2 cup coconut milk
Custard sauce
2 eggs
2 teaspoons confectioners' sugar
1 cup whole milk
3 ounces simple syrup*
3 drops vanilla extract
2 tablespoons brandy
1. For the conchee: Combine cornmeal, potato, pumpkin, spices, sugar, and butter and mix well. Add raisins and grated coconut. Add just enough coconut milk to make a soft dough. Place mixture in the middle of a large sheet of foil. Fold over foil and, using fingers, compress mixture into a long sausage shape. Fold and seal open ends of foil with a double bend to ensure a tight seal. Place foil packet on a steaming basket in a large pot with 2 inches of water (curve foil packet if necessary to fit). Bring water to boil, cover pot, and steam 20 minutes.
2. While conchee is steaming, prepare custard sauce: Beat eggs with sugar and a little of the milk. Put remaining milk into a saucepan and heat gently until lukewarm. Beat warmed milk into egg mixture. Pour mixture and simple syrup into a double boiler and set over simmering water. Stirring constantly, cook custard, not allowing it to boil, until it is thick and creamy, about 15 minutes. Stir in vanilla. Remove from heat and stir in brandy.
3. Once conchee is cooled slightly, open foil and cut into slices with a sharp knife. Coat serving dish with custard sauce; place conchee slices in sauce to absorb. (Do not cover conchee with sauce.) Serve warm.
*Note: To make simple syrup, simmer equal parts water and sugar, stirring, until sugar dissolves.
Check out the weight loss secrets of coconut oil at http://coconut-oil-diet.com now!
Serves 10-12
In Grenada, cornmeal cooked with coconut milk is called "coo coo," a savory polenta. For dessert, these ingredients are transformed into a homey, spiced pudding, which is served during holiday season at Spice Island Beach Resort on Grand Anse Beach. Use a banana-leaf wrapper for an authentic and exotic presentation.
Conchee
1 cup cornmeal
2 tablespoons grated sweet potato
1/4 cup grated or canned pumpkin
1/2 teaspoon cinnamon
Pinch grated nutmeg
1 teaspoon ground ginger
1/2 cup sugar, to taste
2 tablespoons butter, softened
4 tablespoons raisins
1 cup grated unsweetened coconut
1/3-1/2 cup coconut milk
Custard sauce
2 eggs
2 teaspoons confectioners' sugar
1 cup whole milk
3 ounces simple syrup*
3 drops vanilla extract
2 tablespoons brandy
1. For the conchee: Combine cornmeal, potato, pumpkin, spices, sugar, and butter and mix well. Add raisins and grated coconut. Add just enough coconut milk to make a soft dough. Place mixture in the middle of a large sheet of foil. Fold over foil and, using fingers, compress mixture into a long sausage shape. Fold and seal open ends of foil with a double bend to ensure a tight seal. Place foil packet on a steaming basket in a large pot with 2 inches of water (curve foil packet if necessary to fit). Bring water to boil, cover pot, and steam 20 minutes.
2. While conchee is steaming, prepare custard sauce: Beat eggs with sugar and a little of the milk. Put remaining milk into a saucepan and heat gently until lukewarm. Beat warmed milk into egg mixture. Pour mixture and simple syrup into a double boiler and set over simmering water. Stirring constantly, cook custard, not allowing it to boil, until it is thick and creamy, about 15 minutes. Stir in vanilla. Remove from heat and stir in brandy.
3. Once conchee is cooled slightly, open foil and cut into slices with a sharp knife. Coat serving dish with custard sauce; place conchee slices in sauce to absorb. (Do not cover conchee with sauce.) Serve warm.
*Note: To make simple syrup, simmer equal parts water and sugar, stirring, until sugar dissolves.
Check out the weight loss secrets of coconut oil at http://coconut-oil-diet.com now!
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