Tag: shredded coconut

Coconut Lime Raspberry Chia Pudding

Chia pudding is the ultimate guiltless dessert, you can even have this for breakfast – if you’re into that sort of thing! 

Me, I’m a huge fan of chia seeds. They have no taste so it basically takes on the flavor of anything you mix up, and those tiny seeds expand to more than triple in size when soaked in any liquid and did I mention they have a satiating quality to them? Win! It’s also gluten-free, dairy free and vegetarian.

One of my go to chia puddings has always been my Mango Coconut Chia Pudding[1], but I thought let’s put the lime in the coconut and this was born! Enjoy this while those summer berries are still in the farmer’s stands.

Coconut Lime Raspberry Chia Pudding
gordon-ramsay-recipe.com
Servings: 2 • Size: 1 cup • Old Pts: 3 pts • Points+: 4 pts
Calories: 157 • Fat: 10 g • Carb: 15 g • Fiber: 10 g • Protein: 4 g • Sugar: 1 g
Sodium: 31 mg • Cholesterol: 0 mg

Ingredients:

  • 1 cup raspberries
  • 1/2 cup canned lite coconut milk
  • 1/2 cup unsweetened Almond Breeze almond coconut milk[2]
  • 2 tbsp chia seeds
  • 1 tbsp sweetened shredded coconut
  • 6 to 8 drops Nu-Naturals liquid stevia (or sugar/honey to taste)
  • 1 tsp lime juice
  • 1 tsp lime zest

Directions:

Combine half the raspberries and the remaining ingredients in a large container. Mix well and close container. Refrigerate overnight or at least 5-6 hours.

Divide into 2 bowls or glass dishes, top with remaining berries and serve. Enjoy!

Disclosure: This post is sponsored by Blue Diamond Almond Breeze[3].
I only share products I am passionate about and use in my own kitchen
on a daily basis. I created this recipe and received compensation to do
so.

References

  1. ^ Mango Coconut Chia Pudding (www.gordon-ramsay-recipe.com)
  2. ^ Almond Breeze almond coconut milk (almondbreeze.com)
  3. ^ Blue Diamond Almond Breeze (almondbreeze.com)

Tropical Smoothie with Pineapple, Coconut, and Banana

Tropical Smoothie with Pineapple, Coconut, and Banana

by Pam on July 10, 2014

It’s been so hot here in Oregon this week so I decided to cool my kids down with these smoothies. They took minutes to make and my kids were thrilled! They said they were the best smoothies ever! They loved the bits of shredded coconut in each sip. I happen to have enough ingredients for another batch tomorrow and my kids are so excited when I told them. This recipe is a keeper!

Combine the ice, coconut milk, coconut yogurt, banana, pineapple, shredded coconut, lime, vanilla, and honey together in a blender. Click the smoothie button and blend until smooth. Serve garnished with pineapple. Enjoy.



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Tropical Smoothie with Pineapple, Coconut, and Banana




Yield: 2

Total Time: 5 min.



Ingredients:

1 cup of ice cubes
1/2 cup of light coconut milk
1/2 cup of Greek coconut yogurt
1 cup of fresh pineapple, chopped
1 ripe banana
1/3 cup shredded coconut
Juice of 1 lime
2 tsp honey, more if desired
1 tsp vanilla

Directions:

Combine the ice, coconut milk, coconut yogurt, banana, pineapple, shredded coconut, lime, vanilla, and honey together in a blender. Click the smoothie button and blend until smooth. Serve garnished with pineapple. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Coconut Banana Bread

Coconut Banana Bread

by Pam on April 24, 2014

I wish you could have smelled my house while this bread baked – it smelled so amazing! I found this recipe on Tasty Kitchen and knew it would be the perfect recipe for my ripe bananas I needed to use up. I also knew my kids would be THRILLED! It was fun and simple to put together and it looked beautiful when it was done baking. I adapted it a bit by using coconut oil but other than that kept it the same. My loaf took longer to bake than the recipe stated but ended up being perfectly delicious. My kids loved this afterschool snack and asked if they could have a slice in their lunchbox tomorrow. I don’t think this bread will last more than a couple of days in my house. [1]

Preheat the oven to 350 degrees. Coat a large loaf pan with cooking spray.

Combine the whole wheat flour, white flour, baking powder, baking soda, and salt together in a bowl then mix well.

In a large bowl beat bananas, brown sugar,  and white sugar with a beater until creamy. Add the eggs, one at a time, mixing well after each addition. Add the melted coconut oil, vanilla, and cinnamon then mix until completely combined. Slowly add the flour mixture into the banana mixture making sure to mix well. Add the shredded coconut and stir until well combined.

For the topping, mix the remaining coconut, brown sugar, and cinnamon together until well combined in a small bowl.

Pour batter into the prepared pan then top with the topping mixture. Place into oven and bake for about 60-65 minutes, or until a tester inserted into the center comes out clean.

Remove from oven and let cool. Slice and serve plain or slathered in butter. Enjoy. 



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Coconut Banana Bread




Yield: 1 loaf

Prep Time: 10 min.

Cook Time: 60-65 min.



Ingredients:

Bread:

1 cup whole wheat flour
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 whole ripe bananas
1/2 cup white sugar
1/2 cup brown sugar
3 eggs
1/2 cup coconut oil, melted
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup sweetened shredded coconut

Topping:

1/4 cup sweetened shredded coconut
1 tbsp brown sugar
1/2 tsp cinnamon

Directions:

Preheat the oven to 350 degrees. Coat a large loaf pan with cooking spray.

Combine the whole wheat flour, white flour, baking powder, baking soda, and salt together in a bowl then mix well.

In a large bowl beat bananas, brown sugar, and white sugar with a beater until creamy. Add the eggs, one at a time, mixing well after each addition. Add the melted coconut oil, vanilla, and cinnamon then mix until completely combined.

Slowly add the flour mixture into the banana mixture making sure to mix well. Add the shredded coconut and stir until well combined.

For the topping, mix the remaining coconut, brown sugar, and cinnamon together until well combined in a small bowl.

Pour batter into the prepared pan then top with the topping mixture. Place into oven and bake for about 60-65 minutes, or until a tester inserted into the center comes out clean.

Remove from oven and let cool. Slice and serve plain or slathered in butter. Enjoy.



Adapted recipe by For the Love of Cooking.net
Original recipe by Tasty Kitchen

References

  1. ^ Tasty Kitchen (tastykitchen.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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