Coconut Chocolate Pudding

Mmmm. You can't beat chocolate and coconut together. Here's a great recipe I found at Heidi Swanson's 101 Cookbooks website. I only altered it a touch.

Ingredients:

• 1 14-ounce can of coconut milk, divided

• 3 tablespoons raw sugar 
  
• scant 1/4 teaspoon salt
• 
1/4 cup arrowroot powder, sifted

• 1 teaspoon raz el hanout spice blend or curry powder, (optional)

• 3 tablespoons alkalized dutch-cocoa powder, sifted

• 1 3.5-ounce bar semi-sweet chocolate, chopped

• 1 teaspoon vanilla extract 

• 1/4 cup coconut flakes, toasted in a dry skillet

Directions:

Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat.

While that is heating, in a seperate bowl whisk together the remaining coconut milk, arrowroot powder, spice blend (or curry powder), and cocoa powder. It should look like a chocolate frosting.

When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting. Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.

Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth. Place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding. Serve dusted with the coconut flakes and a tiny pinch of spices (or curry powder).

* For a more pronounced coconut flavor, you might want to add a small splash of coconut extract.

Serves four.




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Healthy Raw Coconut ChocolateTruffles

Ingredients:

    •    1/2 cup cacao or organic cocoa powder
    •    1/4 cup virgin coconut oil
    •    1/4 cup coconut butter (also called coconut cream or manna)
    •    1/4 cup almond butter (roasted)
    •    1/4 cup honey (or you can substitute stevia if desired)
    •    1/2 cup shredded coconut


Directions:

1. In a large bowl, combine cacao, coconut oil, coconut butter, almond butter, and honey. (You can warm this a bit over hot water if your room temperature is too cold for the ingredients to mix well.)

2. Stir ingredients until well combined.

3. Place bowl in freezer for 10-15 minutes until chocolate reaches cold, firm consistency.

4. Remove from freezer and roll into 1 inch balls.

5. Place nuts or shredded coconut in a bowl and roll each truffle in mixture to coat. (You can also dust them with cocoa powder instead if desired.)

6. Keep in refrigerator or serve immediately. 

For spicier truffles you can add 1 teaspoon chili powder and/or 1 teaspoon cinnamon.


 
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Coconut Custard with Caramel Syrup

3/4 cup dark brown sugar
2 tablespoons water
4 eggs
2 egg yolks
1 cup granulated sugar
1/2 teaspoon sea salt
2 cups coconut milk

Cook the brown sugar and water until a syrup is formed. Pour a little into the bottom of 8 custard cups.

Beat the eggs, egg yolks, sugar and salt until light., then beat in the coconut cream gradually. Pour into the custard cups. Place in a shallow pan of hot water. Bake at 350 degrees  for 45 minutes or until the custard is firm. Run a knife around the sides and turn out.  Serves 8.


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Coconut Lemon Blueberry Cheesecake Bars

 Ingredients:

Crust:
2 cups unbleached all-purpose flour
1 teaspoon baking powder
2 tablespoons coconut flour
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
4 tablespoons water

Filling:
12 ounces cream cheese, (1 1/2 packages) softened
3/4 cup granulated sugar
3 tablespoons fresh lemon juice
2 1/2 teaspoons grated lemon zest
1 teaspoon vanilla extract
2 large eggs
2 cups fresh or frozen blueberries

Topping:
1 cup packed brown sugar
3/4 cup unbleached all-purpose flour
1/2 cup finely shredded unsweetened coconut
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces


Preparation:

Preheat oven to 350 degrees F. Line a 13x9-inch pan with parchment paper.

In a large bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes; reduce mixer speed to low and beat in flour, baking powder and salt.  Mix until just combined and crumbly. Press mixture into bottom of prepared pan. Bake for 15 minutes or until light golden around edges; remove from oven.

To make the filling, in a medium bowl, using a mixer on medium speed, beat together cream cheese and sugar until creamy, about 1 minute. Beat in lemon juice, zest and vanilla extract until combined. Beat in eggs until combined, about 1 minute; pour filling over the top of crust, and evenly sprinkle with blueberries. Return pan to oven and bake for 20 minutes, or until set.

To make the topping, in a medium bowl, combine brown sugar, flour, coconut, cinnamon and salt; cut in butter using pastry blender or fork, until ingredients are well incorporated and start to clump together. Sprinkle the crumbly mixture evenly over the cheesecake filling. Return pan to oven and bake an additional 20 minutes or until golden brown. Cool for an hour before lightly covering and chilling for 2 hours, or until cold. Lift parchment paper out of pan and slice cheesecake into rows, 3x5, to make 15 bars.

Makes 15 bars


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Quick Lemon Coconut Candy (No Bake)

This is a recipe from Tropical Traditions' recipe collection. Be sure to use Coconut Cream Concentrate. It's not coconut milk, but thick whole coconut with the consistency of peanut butter. (I've also seen it called coconut butter.)




* 1 cup coconut cream concentrate
* 1/2 cup raw honey
* 1 teaspoon finely grated lemon zest
* Juice of 1 lemon
* Dried coconut flakes, toasted if desired
* 1/2 teaspoon vanilla extract, optional

Mix the first 4-5 ingredients together until well mixed and smooth. Form into balls, roll them in the coconut flakes and refrigerate or freeze. You can also put them in candy molds without the coconut flakes to get a different look. They will harden when refrigerated.


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