Coconut Cream Pie

Say hello to our Easter pie. It came a few weeks late but we were still happy to dig right in.  After the success of the banana cream pie I wanted to make a coconut version. I <3 coconut.="" font="" nbsp="">

We had a rough week the last few days as Miss Olivia came down with a cold.  Sick babies are the most awful thing ever.  You want to help them so much but you cannot make it go away. I know this feeling won't get easier as she grows but oh my. I am not sure if my heart can take it.  

We had stuffy nose galore and both mommy and daddy spent the night staring at her to see if she was still breathing.   I now only refer to myself in the third person as mommy. Mr. J is officially daddy.  Is this going to continue till she is in college? Not that I mind too much.

Any how this pie got us through. Lots of pie.  I might have single-handily eaten 3/4 of the pie. 

I think the cure for parents during times of sickness is pie.  The grab a big spoon and throw it in a bowl kind of serving.

For all others this pie is still good. Add it to the list for Easter next year but you will want to make it sooner. 

Coconut Cream Pie

by Emily Morris

Prep Time: 30 minutes

Cook Time: 15 minutes

Keywords: bake dessert coconut pie

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Ingredients (serves 6-8)

For the Graham Cracker Crust:

• 1 1/2 cup crushed graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted

For the Coconut Filling:

• 5.1 ounce box instant vanilla or coconut pudding
• 15 ounce can cream of coconut
• 1/2 cup coconut milk
• 12 ounces cream cheese, softened
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 3 tablespoons sugar
• 1 cup toasted coconut

Instructions

For the graham cracker crust:

In a small bowl, combine the crumbs and sugar; add butter and blend well.

Press onto the bottom and up the sides of an ungreased 9-in. pie plate.

Bake at 375° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.

For the pie:

Spread the coconut out onto a baking sheet. Toast for 3-5 minutes, until just golden. Then remove and cool. The coconut cooks extreme fast in a matter of seconds it will go from white to burnt black.

Place the instant pudding mix in a medium bowl. Add the cream of coconut and milk. Whisk for 1-2 minutes until well combined. Refrigerate until ready to use.

Using an electric mixer, whip the heavy cream with 1 tsp vanilla and 3 Tbsp sugar. Be sure the cream is whipped till stiff peaks. Transfer to another bowl, cover and refrigerate.

Beat the cream cheese until light and fluffy. Slowly, beat in the pudding mixture. Add a little at a time and scrape the bowl regularly, to ensure there are no clumps.

Finally fold in half the whipped cream. Carefully mix until smooth.

Scoop the filling into the cooled pie crust. Top with the remaining whipped cream and sprinkle generously with toasted coconut. Chill for at least 4 hour or overnight.

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Dairy Free Banana Almond Butter Milkshake #SecretRecipeClub

This month for the Secret Recipe Club, I had the joy of looking at Without Adornment. Bean's recipes are gluten free and it was interesting to see all of the baked goodies she is still able to create. 

After looking at all of the recipes I chose the Dairy Free Banana Almond Milkshake.  This one was the one for one reason. The coconut ice cream. I have been wanting to try coconut milk ice cream for forever. I love coconut milk so I figured the ice cream would be fantastic. The only thing that has stopped me is the price. The little containers are well over $5.  Since I look the Secret Recipe Post as a little blog assignment each month I granted myself a little leniency with the food budget. 

I haven't had too many cravings with this pregnancy. In fact 26 weeks in and I still don't have much of an appetite.  The one thing that does hit me every once in a while is ice cream. Sure enough not long after I saw this recipe I had a hankering one night for some ice cream. I whipped up this little shake and it was so good. 

I have made it several other times since. I figure it is pretty nutritious given the almond butter and banana.  Almost like a smoothie right?  The only problem is not that I have tried the coconut milk ice cream I know it is good.  I have to find a way not to make that pricey purchase a common occurrence. 

Dairy Free Banana Almond Butter Milkshake

by Emily Morris

Prep Time: 5 minutes

Keywords: blender almond butter coconut

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Ingredients (serves 1)

• 1 banana
• 1 Tbsp almond butter
• 1 large scoop of vanilla coconut ice cream
• 2 large ice cubes
• Almond Milk, enough to make the consistency you want

Instructions

Add all ingredients to blender.

Blend until smooth, about 3 minutes.

Add more or less ice cream, ice or almond milk to get the desired consistency.

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Macaroon Blossoms

A combination of chocolate, coconut, and almond these cookies are all of the flavor of Almond Joy candy bars.

This week was full of ups and downs and I am so happy Friday is finally here.  I am happy for the weekend and happy for these cookies.  Typically I am pretty strict about no Christmas until after Thanksgiving but this year I am all about getting the shopping down early. I am about 1/3 of the way done and plan to finish it all come December 1st. All of the planning for Christmas got me in the mood for cookies. 

There are certain cookies I make every year. They are a must. But it seems each year I find more and more cookies to add to that list. I saw these cookies not too long ago on Pinterest and knew they were a must.  

Chocolate, coconut and a hint of almond.  Think Almond Joys. 

Is it just me or does coconut seem Christmas - y?

So these are the first Christmas cookies of the year. I do feel a bit guilty sneaking them in before Thanksgiving but I will have to say I was super happy to come home to a container full of these cookies each night after work.

Macaroon Blossoms

by Emily Morris

Prep Time: 15 minutes, plus 1 hour of fri

Cook Time: 15 minutes

Keywords: bake dessert chocolate coconut cookie

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Ingredients (24 cookies)

• ⅓ cup butter, softened
• 3 oz. cream cheese, softened
• ¾ cup sugar
• 1 egg yolk
• 2 tsp almond extract
• 1½ cups all-purpose flour
• 2 tsp. baking powder
• ½ tsp salt
• 5 cups flaked coconut, divided
• 24 milk chocolate kisses

Instructions

In a bowl of a stand mixer cream the butter, cream cheese and sugar together on medium.

Add in egg yolk and almond extract until well combined.

In a separate bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the creamed mixture and mix well on low.

Stir in 3 cups coconut.

Cover and refrigerate for 1 hour or until dough is easier to work with.

Roll into 1-inch balls and roll in remaining coconut. Place 2 inches apart on lined baking sheets.

Bake at 350 degrees F for 10-12 minutes or until lightly browned.

After removing from oven, immediately press a chocolate kiss into the center of each cookie.

Let cookies cool on pan for 2-3 minutes or until chocolate is softened, then transfer cookies to wire racks to cool completely

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Crispy Almond Butter Bites

Crispy almond butter bites are packed full of good for you grains and protein. Perfect for a back to school or work energy boost. 

Happy Monday!! 

This week is going to be super busy for me. I will be jumping from one place to the next, having all sorts of meetings and hopefully checking a bunch of the to do list.   In order to brace myself for what is to come I thought I would make some little snacks to give me an extra burst of energy. We can all use a some help in that area once in a while right?

These crispy almond butter bites came together so easy. You throw everything in a bowl and mix.  There is a bit of wait time while the mixture chills in the fridge before you make the balls but they were ready in no time. Three cheers for no bake.

 I thought these would be all mine but Mr. J had a few right after they were done and loved them.  He liked the extra crunch of the rice cereal.

I made these to get me through the work week but they would be great for all those kiddos going back to school. 

Crispy Almond Butter Bites

by Emily Morris

Prep Time: 15 minutes

Cook Time: 1 hour chill time

Keywords: snack coconut oatmeal Almond Butter

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Ingredients (Makes 12-15 balls)

• 1 cup (dry) oatmeal
• 2/3 cup coconut flakes
• 1/2 cup almond butter
• 1 cup rice cereal
• 1/3 cup agave nectar
• 1 Tbsp chia seeds (optional)
• 1 tsp vanilla extract

Instructions

Place all of the ingredients in a medium bowl. Stir until thoroughly mixed.

Cover and set in the refrigerator for half an hour until chilled.

Remove from the refrigerator and roll into balls about 1" in diameter pressing firmly so the balls form. Store in an airtight container and keep refrigerated. They last for up to 1 week.

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Double Chocolate Pudding Coconut Cookies

After a few months off the Chocolate Party is back in full swing with our gracious host Roxana. April was all about chocolate and coconut. Almond Joys are probably my favorite candy bar and I love chocolate and coconut. I knew the only problem I would have would be narrowing down my choice to just one.

I was really in the mood for cookies the last few weeks. OK that is probably the case for most weeks but what can I say? I love cookies. In the past I have made all sorts of cookies with coconut and chocolate but never one with a chocolate base.  Chocolate cookies are tricky because it is hard to tell when they are done. If you over bake them they are no good.  I have learned over the years that you shouldn't second guess the timer. It digs and you take them out. No question.

I ramped up the chocolate goodness in these cookies by adding chocolate instant pudding. It adds additional flavor and keeps things moist.  I try to make cookies only once a week.  My husband and I were eating these two at a time.  They disappeared way too quickly and we were left cookie-less by Wednesday.

If you are interested in joining the chocolate fun see below on how to participate.
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page.  Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
4.) Add the linky code at the bottom of your post.

Double Chocolate Pudding Coconut Cookies

by Emily Morris

Prep Time: 10 minutes

Cook Time: 12 minutes

Keywords: bake dessert coconut chocolate cookie

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Ingredients (18 cookies)

• 1 cup butter, softened
• 3/4 cup brown sugar
• 3/4 cup sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp salt
• 1 tsp baking soda
• 2 1/2 cups all purpose flour
• 3.75 oz Jell-O instant pudding mix, chocolate
• 1 cup semi-sweet chocolate chips
• 1 1/2 cup shredded coconut, separated

Instructions

Preheat oven to 350 degrees F.

Using a stand mixer, beat the butter, the brown sugar and sugar together until combined, about 1-2 minutes, until nearly creamy.

Add the eggs, one at a time and mixing in between additions. Then add the vanilla and combine.

Add the flour, salt, baking soda, and pudding mix, and mix until dough forms.

Mix in the chocolate chips and 1 cup of the coconut using a spatula.

Scoop dough into 2 Tbsp size balls and dip into the remaining coconut. Place onto a parchment lined or silicon lined baking sheet, 2 inches apart.

Bake for 10-12 minutes until the dough looks just done and the coconut is toasted. Be careful not to over bake. Let cool on the baking sheet for a few minutes before removing to wire rack to cool completely.

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White Chocolate Coconut Cookies

Happy Friday!! Long time no post.  I had a bunch of half posts set up last weekend hoping that I would have enough time each day to finish them off and keep them fresh. Silly me.

Days were long and jammed packed with meeting. Even when I didn't have something scheduled, people migrated to my office. I guess I should feel loved.  To apologize for my absence I made cookies.

I am not typically a white chocolate gal but these cookies totally work with the coconut. They are thick, hearty cookies.  When you take a bite you really feel like you are getting your cookie fill. Mr. J ate them right yup almost in the same breath of saying he doesn't like coconut or white chocolate.  They are that good. 

Coconut White Chocolate Chip Cookies

by Emily Morris

Prep Time: 15 minutes

Cook Time: 15 minutes

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Ingredients (24 cookies)

• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup white sugar
• ½ cup brown sugar, firmly packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups sweetened dried coconut flakes
• 1½ white chocolate chips

Instructions

Preheat the oven to 325 F. Line a baking sheet.

Sift the flour, baking powder, baking soda, and salt together into a small bowl.

In a large bowl, cream the butter with an electric mixer on high speed until fluffy, about 3 minutes. Add the white and brown sugars and continue beating until smooth. Add the egg and vanilla and beat on low speed until blended.

Add the flour mixture to the butter mixture and stir until just blended.Add the coconut and white chocolate butterscotch chips, stirring just until blended.

Using a rounded tablespoon, drop the dough onto the baking sheet, spacing the cookies about 2 inches apart.

Bake the cookies for about 12-15 minutes, or until golden brown around the edges. Let the cookies cool briefly on the baking sheet before transferring them to a wire rack to cool completely. Repeat the process with the remaining dough.

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Happy Birthday to Me! {Coconut Cake}

Today is my birthday.  My favorite day of the year. Minus maybe Thanksgiving. I really do love Thanksgiving.  But I digress. 

Every year for my birthday I ask for four things from Mr. J.

1. I want a cake
2. I want a birthday card with something written in it from him.
3. I don't want to make dinner.
4. I don't want to do any dishes, laundry, chores, etc. 

Easy enough right. Well this year, we are busy with the house, packing, and work.  My birthday is probably not going to be the most relaxing of days. So instead of Mr. J going out and buying me a cake...he always gets a really good one from bakery right next door. I thought I would make one myself. After all I do love to bake. What could be a better present to myself? And yes, I buy myself lots of presents in September. Hello Sephora!

As soon as I had the idea to make myself a cake I knew I wanted coconut.  After spending hours (yes, hours) on Pinterest I had a list of about twenty coconut cakes to pick from. Piecing a bit from most of the recipes I came up with this....

Happy Birthday to me!

Coconut Cake

by Emily Morris

Prep Time: 15 minutes

Cook Time: 60 minutes

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Ingredients (serves 12)

For the Cake

• 2 cups all-purpose flour
• 1½ tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter (at room temperature)
• 2 cups sugar
• 5 eggs (at room temperature)
• 1 cup coconut milk
• 1 tsp coconut extract
• 3½ oz sweetened, shredded coconut

For the Glaze

• 2 tbsp unsweetened coconut milk
• 1/2 tsp coconut extract
• 1/2 – 1 cup confectioners sugar

Instructions

Preheat oven to 325°F. Grease and lightly flour a 9X13 inch cake pan. 

In a large bowl, whisk together flour, baking powder and salt.

In a separate bowl, use an electric mixer to cream the butter and sugar until fluffy (about 3 minutes). Add in eggs, one at a time, and mix well.

Stir in the milk, coconut extract and shredded coconut. Finally, add the flour, baking powder and salt mixture, and stir to combine.

Pour batter into prepared pan and bake until golden brown, about 1 hour.

Meanwhile, prepare the glaze. Whisk together the coconut milk, coconut extract and confectioner’s sugar until smooth, adding more sugar as needed to thicken.

Cool cake in pan for 5-10 minutes before removing. Drizzle with glaze while cake is still warm.

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Toasted Coconut Ice Cream {Vegan}

I have been wanting to make ice cream with coconut milk for like for.ever.   Coconut ice cream is a must order whenever it is on the ice cream menu. 

Having a whole bunch in my freezer just waiting for me is a dream come true.

The ice cream comes together so easily with two cans of coconut milk, sugar, and vanilla.  The toasted coconut only adds to the coconut flavor. Plus I like the little crunch in each bite.

As an ice cream this is one solid recipe. A bit more sophisticated than vanilla or chocolate.  But also a great base for chocolate pieces or any other add ins.  

A bowl of this each night keeps me one happy gal.

Toasted Coconut Ice Cream

by Emily Morris

Prep Time: 10 minutes

Cook Time: 4-6 hours chill time, more for

Keywords: coconut ice-cream

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Ingredients (serves 8)

• 1 (13.5 ounce) can light coconut milk
• 1 (13.5 ounce) can regular coconut milk
• 1/2 tsp vanilla extract
• 1/2 cup granulated sugar
• 1/2 cup toasted, shredded coconut

Instructions

Place the coconut milk, sugar and vanilla in a blender and blend until smooth. Transfer to a bowl and refrigerate until chilled, about two hours.

Place shredded coconut on a cookie sheet and toast in a preheated 350 degree oven for about 5 minutes. Be sure to watch closely, coconut toasts quickly. Cool and set aside.

When ready to make the ice cream. Combine the toasted coconut with the coconut milk mixture.

Process mixture in an ice cream maker according to manufacturer's instructions then transfer to a container with a lid and freeze until firm, about 2 hours more.

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Coconut Hot Chocolate

The words to "Let it snow" are singing in my head.  Wednesday night a wintery storm blew through and cut our Maine Christmas stay short.  We didn't want to brave the roads on Thursday in the wind, ice, snow, and rain they were expecting. We sadly wished everyone a Merry Christmas and drove back to Connecticut.

We made it about one hour before the snow started coming down.  The time Thursday morning came it was just rain but very, very windy.  I stayed in pajamas, played with Christmas presents and made hot chocolate.

This hot chocolate was made with coconut milk and was delicious!  Just what I needed to keep me company on a cold, wet day.

Coconut Hot Chocolate

by Emily Morris

Prep Time: 10 minutes

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Ingredients (serves 2)

• 1 cup coconut milk
• 1 cup whole milk
• 10 ounces good-quality milk chocolate, coarsely chopped

Instructions

Combine coconut milk and milk in a small saucepan over medium heat and cook until simmering, about 4 minutes.

Add chocolate and whisk until completely melted and well incorporated, about 2 minutes. Serve immediately.

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One Bowl Coconut Macaroons

I have decided that holiday baking should continue right through New Year's Day.  I plan to keep on baking and cooking for as long as I can before work gets all hectic again.  Good thing too since it looks like the weather today is going to keep me inside.

One of my favorites and my mom's favorites are coconut macaroons.  No one else gets excited about these cookies but for some reason they always disappear very quickly.  Even when my mom and I are not eating them.

This is a super simple, one bowl recipe that is sure to please even those non-coconut lovers.  Don't listen if they say they won't eat them. Trust me, they will.

One Bowl Coconut Macaroons

by Emily Morris

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: bake dessert coconut cookie

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Ingredients (12 cookies)

• 1 pkg. (14 oz.) flake Coconut (5-1/3 cups)
• 2/3 cup sugar
• 6 Tbsp. flour
• 1/4 tsp salt
• 4 egg whites
• 1 tsp vanilla extract

Instructions

Heat oven to 325°F.

Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and extract until blended.

Drop coconut mixture into 36 mounds, 2 inches apart, onto greased and lightly floured baking sheets, using about 1 Tbsp. coconut mixture for each.

Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks; cool completely.

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Coconut Zucchini Bread

I was recently given Tropical Tradition coconut oil to try out. I have used coconut oil many times but I find depending on the brand consistency and textures can change a lot. 

I have also found that depending on the recipe, the addition of coconut oil can make the dish really stand out and add another layer of flavor.

Even with all of the zucchini this year I haven't made a zucchini bread.  It is kind of my arch enemy and I stay away.  Let's just say wet zucchini and baked goods do not get along.

For the love all humanity, please soak up the liquid after shredding zucchini.

When I saw this recipe on Two Peas and Their Pod, I couldn't NOT make it. 

Coconut zucchini bread made with coconut oil.  Perfection. I knew it was going to be a recipe I had to make. Tropical Tradition coconut oil was easy to work with, incredibly smooth, and tasted fantastic in this bread.

I have also used it to make several cookies recipes all with great results.

Now is your shot to try out Tropical Traditions Gold Label Virgin Coconut Oil.

 

Win 1 quart of Gold Label Virgin Coconut Oil!

Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil? 

You can also watch the video they produced about Gold Label Virgin Coconut Oil:

Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

If you would like to enter please leave a comment telling me your favorite zucchini or coconut oil recipe.

Additional entries:

Subscribe to the Life on Food RSS email feed (sign up on side bar)

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Please leave a separate comment for each entry.  Winners will be announced September 14th.  Open to US residence only.

Coconut Zucchini Bread

by Emily Morris, Two Peas and Their Pod

Prep Time: 20 minutes

Cook Time: 60 minutes

Keywords: bake breakfast bread coconut zucchini

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Ingredients (serves 8)

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 1/2 cups shredded zucchini (squeezed and drained in a paper towel)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup coconut oil, melted
• 1/2 cup plain yogurt
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 cup shredded sweetened coconut

Instructions

Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside.

In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.

Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing.

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