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coconut fat vegetarian recipes

No Bake Blueberry Coconut Bars

September 6 2017 Golubka Kitchen 

No Bake Blueberry Coconut Bars It’s been difficult for me to contain my excitement about these Blueberry Coconut Bars ever since I nailed the recipe a few weeks ago. They check all the boxes: easy/­­no-bake, gluten-free, vegan, refined sugar-free/­­not too sweet, fun to put together, and so so delicious. It’s the perfect recipe for those wanting to hold on to summer with all their might. These bars are made up of three complementary layers: there’s a crumbly, no-bake ‘shortbread’ crust, followed by a rich coconut creme layer, which is then topped with a juicy, no-cook blueberry chia jam. The combination is truly heavenly, especially since this is a lighter dessert that won’t weigh you down. You can see all the steps of the cooking process in the video we made above (P.S. We have a Youtube channel with lots of cooking videos, you can subscribe here). These bars are a definite, universal crowd pleaser – absolutely all the friends and family that have tasted them genuinely loved them. They would be the perfect, easy yet impressive dessert to bring to a gathering. Or just make the bars for yourself/­­your family for the week ahead, they’ll keep well in the refrigerator. Hope you’ll give these a try :) No Bake Blueberry Coconut Bars   Print Serves: 16 square bars Ingredients for the blueberry chia jam 3 cups frozen blueberries - thawed (do not use fresh, non-frozen blueberries for this recipe) juice of 1 small lemon 3 tablespoons maple syrup 3 tablespoons chia seeds 3 tablespoons chia meal (ground chia seeds) for the shortbread ¾ cup gluten-free rolled oats 12 Medjool dates - pitted and soaked in hot water for 10 minutes ¾ cup coconut flour ¼ cup melted coconut oil 1 tablespoon lemon juice pinch of sea salt for the coconut creme 1 can full fat Thai coconut milk - refrigerated overnight to separate fat from water ½ cup unsweetened dried shredded coconut 2 tablespoons maple syrup splash of vanilla extract Instructions to make the blueberry chia jam Thoroughly mix all the ingredients in a medium bowl. Cover and refrigerate for a few hours or overnight, until the chia seeds have bloomed and the mixture resembles a jam-like consistency. Mash the berries partially with a potato masher, leaving plenty of them whole. to make the shortbread Put the oats in a food processor and grind them into a flour. Drain the dates and add them to the food processor, along with the rest of the ingredients. Process until you have a well-combined dough that sticks together when pressed between your fingers. Prepare an 8 x 8 baking dish by lining it with parchment paper, extending the paper up the sides of the dish. Press the shortbread into the bottom of the dish in an even layer. Set aside. to make the coconut creme Scoop the separated coconut fat from the top of the can of coconut milk into a food processor (use the leftover coconut water in smoothies, soups, porridges or lattes). Add the shredded coconut, maple syrup and vanilla extract to the food processor and process until well combined. Be careful not to over-process, as the coconut fat can separate and curdle. to assemble the bars Spread the coconut creme over the shortbread in a thin, even layer. Take the blueberry jam our of the refrigerator and spread it on top of the coconut creme in another even layer. Place the dish into the refrigerator for a few hours or overnight, for the shortbread and coconut layer to set. Once the shortbread and the coconut layer have set, lift out the bar from the dish onto a cutting board, using the extended edges of the parchment paper. Cut into 16 squares or any size/­­shape of choice. Keep refrigerated. 3.5.3226 You might also like... Raw Multigrain Pear Ginger Cakes with Macadamia Whipped Cream Lavender Ice Cream with Chocolate Tahini Bits -- Ice Cream Sunday Peach and Avocado Overnight Oats with Moringa Powder Rose and Lavender Parfait and a Breakfast with Friends .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post No Bake Blueberry Coconut Bars appeared first on Golubka Kitchen.

Strawberry Coconut Cream Pie

April 26 2017 Golubka Kitchen 

Strawberry Coconut Cream Pie Strawberry season happens much earlier in Florida than in most places, and it’s already come and gone. Thankfully, I have a friend who shares my enthusiasm for getting my paws on some really good local berries, and is always willing to come along on the hour plus drive to an organic strawberry farm in the area. Something aligned this year, and the strawberry harvest was like nothing we’ve ever seen before. The berries were small, but absolutely explosive in taste – almost unnaturally sweet and as though artificial from the intensity of their strawberry flavor. It was hard to believe that something like that could be produced by the earth and sun alone. We were so astounded by the radioactive berries that we took the journey to the farm twice, since we underestimated the rarity of the situation and didn’t gather enough the first time around. I froze a bunch of the berries, but also went wild with strawberry recipes for the blog. I’m going to spread them out a bit throughout the spring/­­summer, since I know the season happens later for most of you, but hope you guys won’t mind the impending strawberry recipe series. I’ve been wanting to make a coconut cream pie for a long time, but held off until I could figure out a way to make it a bit more noteworthy than just a veganized version of the traditional. Crowning the pie with these beautiful strawberries seemed like the perfect special touch, so I went for it. This pie is nothing short of heavenly. The juiciness of the macerated berries marries so well with the rich, creamy pie base. Think of the perfection that is berries and cream. It’s also worth mentioning that this is an entirely no-bake affair, so if you make this pie in the summer, you won’t need to worry about any oven heat. If you don’t feel like following the recipe for the strawberry topping, you can just top the pie with really good fresh strawberries, or combine your strawberries with a bit of sugar and let them sit to quickly macerate, then proceed to top. I’ll leave you with some wishes for a warm spring and an abundant strawberry season :) Strawberry Coconut Cream Pie   Print Serves: one 9-inch pie Ingredients for the crust 1⅓ cups macadamia nuts 1⅓ cups unsweetened dried coconut flakes 2 tablespoons maple syrup 3 tablespoons coconut oil, plus for oiling the pie dish 1 tablespoon coconut water (from the can used in the coconut cream) pinch of sea salt for the coconut cream two 13.5 oz cans full fat coconut milk - refrigerated overnight 2 teaspoons arrowroot powder 1⅓ cups cashews - soaked for 2-4 hours ½ cup unsweetened dried coconut flakes 1/­­4 cup plus 2 tablespoons maple syrup 2 teaspoons vanilla extract pinch of sea salt 2 tablespoons neutral coconut oil for the strawberry topping (adapted from At Home in The Whole Food Kitchen) ½ cup plus 1 teaspoon apple juice 1½ teaspoons agar-agar flakes ½ teaspoon arrowroot powder about 3 cups small to medium strawberries - hulled and halved for medium sz 1 teaspoon coconut sugar 1 teaspoon vanilla extract coconut flakes - for garnish (optional) Instructions to make the crust Place the macadamia nuts in the freezer 30 minutes prior to making the crust. Put the chilled macadamia nuts and coconut flakes into the bowl of a food processor and pulse to achieve rice-sized pieces. To the food processor, add the maple syrup, coconut oil, coconut water (from the separated can of coconut milk to be used for the coconut cream) and salt, and pulse until the mixture is well-combined and sticking together. Prepare a 9-inch pie pan by oiling it thoroughly. Spoon the crust into the dish and press it against the bottom and sides to create an even crust. Place in the freezer while making the filling, or at least 30 minutes. to make the coconut cream Remove the cans of coconut milk from the refrigerator and open them, the coconut fat should be accumulated at the top of the cans. Scoop out the fat from one can and half of the fat from the second can into a small saucepan. Melt and bring to a simmer over medium low heat. Meanwhile, combine the arrowroot powder with 3 teaspoons of the remaining coconut water from one of the cans in a small bowl and stir to combine. Pour the arrowroot mixture into the simmering coconut fat and stir until the mixture thickens slightly. Remove from the heat and set aside. Combine the cashews, dried coconut, 1⅓ cups of the coconut water remaining in one of the cans, maple syrup, vanilla and salt in an upright blender and blend until smooth. Add the thickened coconut fat, followed by the coconut oil and blend to incorporate. Take the crust out of the freezer and pour the coconut filling into the crust. Put the pie in the refrigerator while preparing the strawberries. to make the strawberry topping Combine ½ cup apple juice and agar-agar in a small sauce pan. Bring to a boil over high heat, lower the heat to a simmer and cook for 5 minutes, or until all the agar flakes are dissolved. In the meantime, combine the arrowroot with the remaining apple juice in a small bowl and slowly drizzle it over the simmering apple juice, whisking until the mixture thickens slightly. Remove from the stove and cover. Combine the strawberries with coconut sugar and vanilla in a medium bowl and toss to combine. Pour the warm agar juice mixture over the strawberries and toss gently but quickly to coat. Remove the coconut cream pie from the refrigerator and top it with the strawberries. Refrigerate until the pie sets, preferably overnight. Serve sprinkled with coconut flakes, if using, slice and serve. Store covered and refrigerated. Notes If you dont feel like following the recipe for the strawberry topping, you can make a simpler one. Either mix the strawberries with a bit of sugar and let them sit to macerate, then top, or just top with really good fresh strawberries if you can find them. 3.5.3226 You might also like... Sweet Potato Toast, Two Ways Raw Lady Apple and Cranberry Cookies Hydrating Fennel, Mango and Avocado Smoothie Raw Strawberry Shortcake .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Strawberry Coconut Cream Pie appeared first on Golubka Kitchen.

No Bake Coconut Lemon Bars

April 5 2017 Golubka Kitchen 

No Bake Coconut Lemon Bars I’ve been dreaming about making no-bake lemon bars for a while now and finally got around to the idea a few weeks ago. The goal was to have absolutely no oven time required for both the crust and the lemon filling, while having solid bars that stay together nicely and, of course, taste delicious. The idea to include coconut in the mix came about naturally, since I knew that I would have to use coconut milk for the creamy lemon mousse anyway. I decided to take it one step further and incorporate dried coconut flakes into the crust, and I loved the way all of the flavors came together. I’ve made these bars three times within the past couple of weeks, and each time they disappeared before I knew it. Definitely a universal crowd pleaser. We’ve got another step-by-step video for you today, which shows the fairly simple and very fun process of making these lemon bars. We are kind of addicted to the whole video-making thing now, so there are many more to come. The no-bake crust here is very simple, consisting of macadamia nuts, coconut flakes, lemon juice/­­zest and a bit of sweetener. The yellow mousse mixture gets its lemony flavor from plenty of lemon juice, while a pinch of turmeric helps bring out that beautiful yellow color. The mousse comes together in the blender and hardens in the refrigerator overnight to a perfectly sliceable consistency, made possible by coconut milk and oil, as well as a bit of arrowroot powder. The whole package is just sweet enough, creamy and rich. I like to shape the bars into small squares, since they are quite satisfying and a few bites go a long way. Enjoy! No Bake Coconut Lemon Bars   Print Serves: about 16 small bars Ingredients for the crust 1⅓ cups macadamia nuts 1⅓ cups dried coconut flakes, plus more for garnish 3 tablespoons maple syrup or honey 3 tablespoons neutral coconut oil zest from 1 lemon - preferably organic 2 tablespoons freshly squeezed lemon juice pinch sea salt for the mousse 1 13.5 oz can full fat coconut milk - refrigerated overnight 1½ teaspoons arrowroot powder 1¼ cups cashews - soaked for 2-4 hours ⅓ cup plus 1 tablespoon freshly squeezed lemon juice ¼ cup maple syrup or honey ¼ teaspoon turmeric pinch sea salt 1 teaspoon vanilla extract 1 tablespoon neutral coconut oil Instructions to make the crust Place macadamia nuts in the freezer 30 minutes prior to making the crust. Put the chilled macadamia nuts and dried coconut flakes into the bowl of a food processor and pulse to achieve rice-sized pieces. To the food processor, add the maple syrup/­­honey, coconut oil, lemon zest, lemon juice and salt, and pulse until mixture is well-combined and sticking together. Prepare an 8 x 8 baking dish and cover it with parchment paper - parchment paper should extend up the sides for lifting the bars out of the dish later. Spoon the crust into the dish and smooth it out into an even layer. Place in the freezer while making the mousse. to make the lemon mousse Remove the can of coconut milk from the refrigerator and open it. The coconut fat should be accumulated at the top of the can. Scoop out the fat into a small saucepan. Measure 2 tablespoons of the remaining coconut water from the can and add it to the saucepan. Melt and bring to a simmer over medium low heat. Meanwhile, combine the arrowroot powder with 2 teaspoons of the remaining coconut water from the can in a small bowl and stir to combine. Pour the arrowroot mixture into the simmering coconut fat and stir until the mixture thickens slightly. Remove from the heat and set aside. Combine the cashews, lemon juice, maple syrup/­­honey, turmeric, salt and vanilla in an upright blender and blend until smooth. Add the thickened coconut fat and coconut oil and blend to incorporate. to assemble and serve Take the crust out of the freezer and pour the lemon mousse over the top, distributing it evenly and smoothing out with a spoon if needed. Place the dish in refrigerator until set, preferably overnight. Remove the bar out of the baking dish, lifting it up by the extended parchment paper. Place on a cutting board and slice into 16 square bars or bars of any shape of choice. Sprinkle with coconut flakes and serve. Store refrigerated in an air-tight container. Notes 1. Make sure to place the can of coconut milk in the refrigerator overnight so that the fat separates from the water. Also a reminder to place the macadamia nuts in the freezer 30 minutes prior to making the bars. 2. If you can get them, Meyer lemons work really well in this recipe. 3.5.3226 You might also like... Ant Hill Forest Cake Spice-Roasted Carrots with Lentils from Modern Potluck (& a Givea... Spiced Amaranth Porridge with Ginger Stewed Apples and Raisins Raw Strawberry Shortcake .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post No Bake Coconut Lemon Bars appeared first on Golubka Kitchen.

Homemade Coconut Milk

May 4 2016 VegKitchen 

Homemade Coconut Milk Though you can buy pre-made coconut milk beverages in stores, I love making my own, and it only takes a few minutes. Plus, this doesnt have carrageenan and other questionable thickeners and emulsifiers. Instead, I use sunflower lecithin powder to keep the coconut fat from separating and hardening.

Punch-praline

December 2 2012 Veganpassion 

Punch-praline A happy first Advent to you all! The Advent wreath is on the table, the Christmassy tablecloth out of the cupboard and outside it's snowing - like ordered. Christmas is great, everyone is baking like crazy and I can keep a low profile ;-) Freddy (my new oven) goes off like a rocket and so I cannot wait to get up in the morning to switch him on. I just baked Christmas-Brownies and now I am preparing dinner (pumpkin dumplings with vegan schnitzel and redwine sauce). Yesterday I made these pralines. Finest dark chocolate filled with a cream of punch and white chocolate...hmmmm. For 20 pcs.: For the punch-essence: 8 fl. oz vegan redwine (250ml) 4 pinks Cinnamon, cardamom, coriander Grated rind of half a lemon Juice and rind of a orange 5 tablespoons gelling sugar (or Pektin with raw cane sugar) Boil up the redwine with spicery, orange juice and citrus zest. Stir in the gelling sugar and cook it like mentioned on the packing. Take it of the cooker and let it chill over nigth. You need about 4-6 tablespoons (about the half) of the punch essence for the praline filling. The rest fits quite well into some cups of hibernal fruit tea. For the punch-cream: 7 oz vegan cream (200g) 3-4 vegan white chocolate (100g) 1-2 oz coconut fat (25-50g) Cool the cream well, then whip it. Melt and add the chocolate and coconut fat. The more fat you add, the stiffer gets the filling. Take 1 oz (25g) for the punch cream, if you prefer a mousse, take 2 oz (50g). At last stir in 4-6 tablespoons of previously made punch essence. Let the finished punch cream chill for 2-3 hours. In the meantime you can prepare the chocolate mould: 8 oz dark chocolate (250g) Temper the choclate. The lighter the choclate is, the less sensitve it is regarding heat and doesn't form unlovely streaks. Melt 5 oz of dark chocolate at 108°F (42°C), then add the remaining chocolate and cool it down too a bit below 86°F (30°C). Now it can be used. Pour the chocolate into moulds and strip off the excessive mass, then let it drip off. Cool the moulds for half an hour, then fill in the mousse/­­cream and let it chill for another half an hour. At last seal the bottom of the pralines with the remaining chocloate and let it cool of for at least one hour. Now you know why I didn't manage to do anything else yesterday ;-). The permanent cooling, tempering and cooling again took the whole day. But the result was worth the effort. The chocolate cracks nicely and glazes terrifically!

Black Sesame Matcha Rolls with Miso Lemon Glaze

February 10 2015 Golubka Kitchen 

Black Sesame Matcha Rolls with Miso Lemon Glaze Call me crazy, but I’ve never been attracted to sticky cinnamon buns. I blame the fact that I didn’t grow up eating them, and that I enjoy cinnamon only in moderation. The dreamy combination of matcha and black sesame has long been haunting me, and I’ve been searching for the right shape in which to marry them. After seeing yet another beautiful photo of glazed cinnamon rolls somewhere in the social media sea, I was inspired to join my two key ingredients in this green and black treat. I went with a spelt dough and a very simple toasted black sesame filling. For the glaze, I utilized miso, following the logic that ingredients from the same part of the world go well together. Turns out that matcha, sesame and miso are the perfect trio from the East. The buns came out to be satisfying on so many levels – soft, moist dough with the subtle notes of matcha, followed by a chewy, fragrant filling, and complete with the sweet and sour, slightly salty glaze – it’s a heavenly combination. And just for fun, I’ve included a timelapse iPhone video of the whole process, I think that somehow these rolls seem less daunting after you see how they are made. P.S. I finally made a Pinterest account (late bloomer, I know) – see it here. Click here to view the embedded video. Black Sesame Matcha Rolls with Miso-Lemon Glaze Note: It’s important to refrigerate full-fat coconut milk the night before for the miso glaze. I found that organic Thai coconut milk is the most reliable type for separating fat from water after overnight refrigeration. for the matcha dough (adapted from Laura and here) 1 1/­­2 teaspoon active dry yeast 3/­­4 cup unsweetened plant based milk – almond, hemp, coconut, etc. 4 tablespoons coconut oil – divided, plus more for oiling the bowl 2 tablespoons cane sugar 2 cups light spelt flour 1/­­2 teaspoon sea salt 2-3 tablespoons matcha powder to make the dough 1. Line 8-10 inch baking dish with parchment paper, extending it to the sides (a cast iron pan would work well here). 2. Warm up milk with coconut oil and sugar in a small saucepan over medium heat. Stir until coconut oil is melted and incorporated into the milk and sugar is dissolved. The mixture should be warm to the touch, about 105F. Let it cool if it feels hot. Add yeast and leave it to foam for about 5 minutes. 3. Meanwhile, mix flour, salt and matcha in a medium mixing bowl. Add foamy milk to the flour and stir to incorporate. Knead on a floured surface for about 5 minutes. Leave to rise in warm place in an oiled bowl covered with plastic wrap. The dough should double in size in a about 40 minutes. for the sesame filling (adapted from Cynthia) 1 1/­­2 cup black sesame seeds 1/­­3 cup honey Preheat oven to 350 F. Spread sesame seeds on a baking sheet and toast for 7 minutes. Place them in a food processor and grind into a paste. Add honey and continue to mix until smooth. to assemble and bake the rolls 1. Roll the dough on a floured surface into a rectangle roughly 11 by 14 inches in size. Brush the entire surface with remaining 2 tablespoons melted coconut oil. Evenly spread sesame filling over the dough. 2. Roll up the dough from the longer side of the rectangle. Seal the sides. Cut into 8-10 even pieces. Arrange them in the prepared parchment covered baking dish/­­pan. Cover with plastic wrap, let rise for 1 hour. 3. Preheat oven to 375F. Bake for 20 minutes or until slightly golden. Let cool before glazing. for the miso-lemon glaze 4 tablespoons coconut fat (see below) 1 tablespoon plus 1 teaspoon sweet or light miso paste 2 tablespoons plus 1 teaspoon honey zest of 1 lemon 2 teaspoons lemon juice 2 teaspoons coconut water from the can – plus or minus (see below) 1. Place a can of full fat Thai coconut milk into the refrigerator the night before. The coconut fat should separate from the water and accumulate on top. 2. Make the glaze right before you’re ready to glaze the rolls, which should be at room temperature. Scoop 4 tablespoons of fat into a small mixing bowl, add miso paste and honey and mix until smooth. 3. Add lemon zest and juice, mix and add coconut water from the same can of coconut milk. The amount of coconut water will differ depending on the types of milk, honey and miso paste, so add 1/­­2 to 1 teaspoon at a time and watch for consistency. The glaze should be thick but pourable. 4. Pour the glaze over the rolls and enjoy!


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