Take your childhood favorite banana pudding up a notch with rich and creamy coconut milk, nourishing chia seeds and a probiotic kick! Healthy enough to eat for breakfast and delicious enough to enjoy for dessert, this banana pudding is packed with fiber, is rich in potassium and is super-easy to make ahead of time for a grab-and-go meal or snack on a busy day.
In the world of starches, rice always proves to be a reliable side; but for something more seductive, let risotto be the star of the meal. Hearty from plump Arborio rice and creamy from a combination of butter and cheese, a good risotto will melt on the plate and complement a range of ingredients, from crab to asparagus.
Although these whole-grain pancakes are free of gluten and dairy, they are still decadent in the best way and definitely worthy of a special weekend breakfast. The batter is made up of four different forms of coconut: coconut flour, coconut milk, coconut oil and dried coconut. Since coconut has a naturally sweet flavor, you don’t need much in the way of additional sweeteners for a delicious pancake. Plus, the dried coconut flakes, added to the batter as they cook, result in a delightfully crunchy top. A cherry compote offers a quick and easy way to dress the pancakes up, but they are just a good with lots of fresh berries, summer fruit or even just a smear of jam. Read more
Refreshing, ice-cold and perfectly sweet, this drink is actually more like a shake than a smoothie. Made with nut milk and coconut ice cream, it has all of the components of a classic shake but without the dairy — although the coconut ice cream is so rich and creamy, you would never know.
People often confuse coconut butter with coconut oil. Coconut oil contains only the oil from the coconut, whereas coconut butter is made from coconut flesh, so it retains more nutrients. Coconut butter is made by blending dried coconut into a paste-like consistency that is similar in texture to nut butter.
Chilled coconut water is a tasty beverage (and keeps gaining popularity), but I’ve been coming up with all kinds of ways to use it.
What is Coconut Milk?
Coconut milk is made from the pulverized flesh of coconut, blended with water. Shoppers can most commonly find it in the Asian, Indian or international section of the grocery store, packaged in 13.5 ounce cans.
A restaurant favorite, coconut shrimp is sweet, crunchy and almost always deep-fried—hence its deliciousness. Next time you’re tempted to order it, consider this: ONE coconut shrimp contains 126 calories and over 7 grams of fat. Mathematically speaking, that means more than 50% of the calories come from fat. And when was the last time you ate just one shrimp? Here’s the deal: ALL of the fat comes from the batter and frying process because shrimp is virtually fat-free by nature.
Since I realize people adore the dish, I developed a fabulous coconut shrimp recipe with only four ingredients (plus salt and pepper). You’ll be amazed at the amount of flavor you get from just four ingredients. Tangy buttermilk tenderizes succulent shrimp while acting as the “glue” for the coconut crust. I also add whole-wheat Saltine crackers for that “fried”, crispy exterior. As the little crustaceans bake in the oven, the coconut becomes golden brown and develops a subtle nuttiness, the perfect contrast for the buttermilk. The best part? You can enjoy eight of these gems for just 196 calories and 5 grams of fat.
This popular diet has a die-hard following. We’ll tell you if coconut oil is the ultimate superfood that’ll help you shed pounds or just another fad diet making waves.
The theory behind this diet is that when coconut oil is combined with a low-carb diet, it’ll help melt the pounds away. This is due to the fact that coconut oil is made from medium-chained triglycerides which are more easily absorbed by the body (as opposed to long chained triglycerides found in most other oils).
The alleged secret ingredient to this weight loss plan is eating 2 to 3 tablespoons of coconut oil every day. The diet discourages high-carb foods like refined grains, potatoes, sugars, desserts and alcohol while encouraging antioxidant-rich veggies and lean protein. After following this plan, it promises that you’ll lose weight — a staggering 10 pounds or more in the first 3 weeks, which then slows to 1-2 pounds a week — and your food cravings.
For many people, coconuts conjure up an image of a tropical island vacation but this versatile fruit has far more benefits and applications than flavoring a piña coladas. Coconuts have been studied for their antimicrobial, antiviral and immune boosting properties due to the medium chain fatty acids, lauric acid and capric acid, found in them. Fresh coconuts can be found whole in many grocery stores and ethnic markets. Coconut has been getting quite a bit of buzz lately and you may have seen a wide variety of coconut products available at your grocery store. Have you been wondering what are they and if they’re good for you? Well I did too, and here is the scoop.
Coconut water is the thin, slightly opaque liquid found inside freshly cracked coconuts. One cup of coconut water has 46 calories and is a good source of fiber, potassium, magnesium and vitamin C. Opt for an unsweetened version; the added sugars and flavors make a good thing less healthy really quickly.
Coconut milk is a creamy, non-dairy alternative made by processing coconut meat with water. Again, unsweetened is best. Coconut milk is used in many non-dairy ice creams as well and let me tell you, it is tasty!