Tag Archives: coconut milk

Coconut Orange Cake

The beauty of a simple cake sweet and infused with grated orange peels and coconut. This recipe is perfect for a sunny weekend afternoon which I spent making this with my teenage daughter.

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This cake speaks to you with its simplicity and yet complex flavors. Use a organic whole fat coconut milk, really good grass fed butter and home dried orange peel and it will amplify the flavors. Butter can be softened at room temperature or a few seconds in the microwave. I much prefer the room temperature approach

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I personally don’t have much of a sweet tooth ( and therefore less sugary recipes on my blog :() but making this for my family is always a labor of pure love.

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You can frost this cake with whipped cream or coconut cream cheese frosting. I kept it simple and naked to its own glory. A dollop of fresh cream on the side will add the minimal right touch.

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Coconut Orange Cake

  • Servings: many
  • Difficulty: moderate
  • Print

The beauty of a simple cake sweet and infused with grated orange peels and coconute

Ingredients

  • 2 cups organic cake flour ( Trader Joes)
  • 1 cup shredded coconut flakes ( unsweetened)
  • 1 tablespoon baking powder
  •  ½ teaspoons kosher salt1 cup
  • 1 cup/1 can whole coconut milk
  • 1 stick of organic grass fed butter ( softened)
  • 1 1/2 cups organic granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 tsp orange extract
  • 3/4 tsp ground orange peel
  • 3 large eggs

Directions

  • In a large bowl, use an electric hand mixer to beat sugar and butter on medium-high speed until mixture is light and fluffy, about 3 minutes. Scrape down sides and bottom of bowl. Add eggs, one at a time, beating each egg until well incorporated before adding the next one.
  • Add coconut milk, vanilla and orange extracts and beat for 2 more minutes.
  • The mixture should be pale and fluffy
  • Mix flour, baking powder, salt and coconut  in a bowl.
  • Add the dry ingredient in small increments to the wet ingredient and continue to blend with the mixer.
  • Using a 9 inch cake pan, grease with butter and dust with flour.
  • Pour the cake batter in the pan and bake at 350 for 45-50 mins until a toothpick inserted in the center comes out clean.
  • Dust some fine sugar on the cake and serve with coconut flakes, whipped cream and berries or with orange slices.

https://foodforthesoul00.files.wordpress.com/2017/04/coconutorangecake-5861.jpg

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This cake is at the  Fiesta Friday #166 table withAngie and co-hosted by Mollie and Ginger.

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Chia Seed Mango Dessert

A cool dessert for cold winter days….simple, healthy and full of energy from Chia seeds, coconut and fruit. 

ChiaPudding
Chia Seed, coconut and Mango

This version is vegan, dairy free and gluten free. You could use honey instead of coconut nectar and real grass fed creamy milk if you like. The gelatin is also a vegetarian brand.

I use Chia seeds in smoothies, oatmeal and desserts abundantly. In the category of superfoods  now these are rich in omega-3 fatty acids, protein, dietary fiber, and other nutrients.

I added a layer of saffron which happen to be my favorite spice purchased directly from the saffron fields of Kashmir.

The pudding consistency can be managed by adding extra milk or reducing chia seeds. You can adjust both ingredients based on the thickness and consistency you want. Mine got too thick at first so I had to add more coconut milk to soften. You want to stir the pudding a couple of times while it refrigerates to get the creaminess.

Fresh sweet mangoes would be delightful but frozen are fine too. I also found the canned mango pulp to work really well. Just ensure that there is no added sugar.

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Chia Seed Mango Dessert

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

For the Chia Pudding:

  • 2 cups unsweetened coconut milk
  • 1/2 cup chia seedsDSC_1956-close
  • 1-2 tablespoons of coconut nectar

For the Mango Layer

  • Fresh or forzen mango chunks
  • 1 tbsp gelatin ( you can use the vegetarian version)
  • 1 tbsp coconut nectar
  • Pinch of saffron flakes

For topping

  • Coconut Flakes
  • Slivered Almonds
  • Berries ( or you could use Mango slices)

 

Putting it together:

  1. Whisk the coconut milk, chia seeds, and nectar together in a large bowl. Let sit for 5-10 minutes and then whisk again . Cover and chill in the fridge for 2.5-3 hours until nice and thick.
  2. Puree the Mango and heat in a pan with 1/4 cup water. Turn off the heat and add the gelatin. Mix well and refrigerate along with the pudding for 2-3 hours until set. You could also use the pureed mango that is readily available and sweeten to taste. I just had some mango chunks in the freezer that I used.
  3.  Portion the pudding into bowls, top with a layer of mango and then the toppings . You can add another layer of syrup over the topping if you desire more sweetness.
  4. Enjoy

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The party  Angie is hosting at Fiesta Friday is waiting for this dessert 🙂 Thanks to the  Lily @ Little Sweet Baker and Julianna @ Foodie On Board for Co-Hosting

Coconut Kheer ( coconut rice pudding)

This turned out so good that I had to write this blog. Something about kheer is so comforting, this is a twist on the traditional recipe making it a little healthier with all natural ingredients.

1-IMG_2109 2-IMG_2112 3-IMG_21182 cups or whole milk

2 cup coconut or almond milk

1/2 cup rice, soaked overnight

coconut palm sugar ( 1 cup or to taste)

1 tablespoon butter

1 tablespoon psyllium husk

1/2 cup shredded coconut ( i used the frozen kind)

1/4 cup almond slices

6-7 pods of green cardamon (crushed), pinch of saffron strands

Fry the rice for a few minutes in the butter, add milk and let it cook for a hour until the milk is reduced. I used a hand blended for a few seconds to crush the rice.

Add the coconut, sugar and cardamon and cook another 10 mins

Add psyllium, saffron and almonds and remove from heat.

Let it set for a few hours and top with berries.