April 3rd, 2009


Dessert Recipes

Blackberry Coconut Pie
Caramelized Banana Macadamia Coconut Milk Ice Cream
Cherry Coconut Sorbet with Amaretto
Coconut Butter Thins
Coconut Flour Chocolate Cake
Hapa Coconut Truffles
Mini Snowballs
Okinawan Sweet Potato Cheesecake
Thai Coconut Lime Meringue Pie
Valentine’s Day Heart Blackberry and Strawberry Shortcake

Hapa Coconut Truffles

Recipe by Chef Mark Okumura
Alan Wong’s Restaurant

Preparation Time: 1 hour +

1 cup whipping cream
1/2 cup coconut milk
1 Tbs. corn syrup
1/4 cup shredded coconut
extra coconut for garnish
2 1/2 lbs. Hawaiian Vintage Chocolate
extra chocolate for rolling
1 1/2 sticks unsalted butter
4 tsp. coconut extract
2 Tbs. Malibu Rum (optional)

Place the chocolate in a bowl. Heat cream, coconut milk, coconut and corn syrup. Bring just to a boil and pour over chocolate.
Let stand for two minutes.
Stir in butter, extract and liquor and mix until smooth.
Chill until hard.
Once set, scoop out into 1 Tbs. portions and roll into balls.  Keep cool.
Temper extra chocolate and pour onto a shallow plate.
Roll balls in chocolate to coat evenly, and let sit.
Roll a second time and sprinkle extra coconut on top to garnish.
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Okinawan Sweet Potato Cheesecake

Photo by Ma’Ona
Recipe adapted by Lynn Rodden

3/4 cup macadamia nuts, finely ground
1/4 cup raw almonds, finely ground
3/4 cup graham cracker crumbs
3/4 cup melted sweet butter

Mix ingredients together. Pat mixture into a 9″ cheesecake or springform pan, forming a crust. Bake 10 minutes. Set aside to cool.
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2 large Okinawan sweet potatoes
1 pound (16 oz.) cream cheese
3 eggs
3/4 cup sugar
1 tsp. vanilla

Wash the sweet potatoes and cut into chunks. Cook until very soft; they should be slightly over-cooked. Cool, peel and mash sweet potatoes; measure 1 1/2 cups. Combine with remaining ingredients; mix until smooth. Pour into pan over baked crust.

Bake at 350 degrees for 1 hour or until a toothpick comes out clean. Cool.

Top with Haupia, spreading evenly.

2 cups coconut milk (You can use canned.)
1 cup sugar
1 cup water
1/2 cup cornstarch

Mix coconut milk and sugar. Bring to a boil. Combine cornstarch and water in a separate bowl. Slowly pour cornstarch mixture into coconut milk, stirring constantly. Cook until smooth and glossy, continuing to stir constantly. Spread while still warm over top of the cooled cheesecake.

As a variation, you can melt chocolate chips with butter over a low heat and drizzle over the icing.

Chill and serve.

Lynn has won awards for this incredible confection.

Lynn has won awards for this incredible confection.

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Coconut Butter Thins

Photo by A Whisk and a Spoon
Recipe by Dorie Greenspan Baking: From My Home to Yours

1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
Pinch of ground coriander
2/3 cup sugar
Grated zest of 1 lime
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 teaspoons pure vanilla extract
2/3 cup sweetened shredded coconut
1/2 cup finely chopped macadamia nuts

Whisk together the flour, cornstarch, salt and coriander.

If you want to get a little more flavor out of the lime zest, put the sugar and zest in the mixer bowl and, using your fingertips, work the zest into the sugar until the sugar is moist and the mixture fragrant.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter, sugar and zest on medium speed for about 3 minutes, or until smooth. Beat in the vanilla extract. Reduce the mixer speed to low and add the flour mixture, mixing only until the dry ingredients disappear.  Add the coconut and nuts and pulse to incorporate them. There will probably be some dry ingredients in the bottom of the bowl – don’t work them in with the mixer, just reach into the bowl and knead them in.

Transfer the soft, sticky dough to a gallon-size zipper-lock bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9″ x 10 1/2″ rectangle that’s 1/4 inch thick.  As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours or for up to 2 days.

GETTING READY TO BAKE: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

Put the plastic bag on a cutting board and slit it open. Turn the dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut into 32 squares, each roughly 1 1/2 inches on a side. Transfer the squares to the baking sheets, leaving about 2 inches between them, and carefully prick each one twice with a fork, gently pushing the tines through the cookies to the sheet.

Bake for 18-20 minutes, rotating the sheets from top to bottom and front to back at the midway point. the shortbreads will be very pale – they shouldn’t take on much color. Transfer the cookies to a rack and cool to room temperature.

Makes 32 cookies.
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Mini Snowballs

Mini Snowballs

From 100 Cafe Street

Cake Ingredients:
125g (4 1/2 ounces) butter
2 large eggs
5ml (1 teaspoon) vanilla extract
500ml (2 cups) cake flour, sifted
10ml (1 1/2 teaspoons) baking powder
200ml (7/8 cup) milk

Syrup ingredients:
250ml (1 cup) sugar
pink food colouring
300ml (a bit more than 1 cup) fine dessicated coconut

Heat oven to 180 C.(350°F)
Cream the butter and sugar until light.
Beat in the eggs, one at a time, then beat in the vanilla.
Fold in the flour and baking powder alternately with the milk to form a batter with a dropping consistency.
Spoon into greased mini cupcake trays.
Bake for about 10 mins until skewer comes out clean.
Remove from the oven and cool on a rack.

To make the Syrup:
Add the sugar and 250ml (1 cup) water to a saucepan.
Bring to the boil, then reduce the heat and simmer until the mixture thickens slightly.
Remove from the heat and stir in a few drops of colouring.

Dip the cool cakes into the syrup, then roll in coconut.
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Thai Coconut Lime Meringue Pie

Thai Coconut Lime Meringue Pie

Photo by Carlos Osorio/Toronto Star
Adapted from Thai Kitchen Cookbook: The Essential Guide to Thai Cooking by
The Star

6 oz (170 g) gingersnap cookies, broken (about 2-1/2 cups)
2 tbsp all-purpose flour
1/4 cup cold, unsalted butter, cut in pieces

4 large egg yolks
14 oz (400 mL) can coconut milk
10 oz (300 mL) can sweetened condensed milk
2 tbsp unflavoured gelatin
1/2 cup water
2/3 cup lime juice

4 large egg whites, at room temperature
1/4 cup granulated sugar

For crust: pulse cookies and flour into crumbs in bowl of food processor. Add butter. Process until clumpy and moist.

Press evenly into 10-inch pie plate. Bake 10 minutes in preheated 350F oven. Cool completely.

For filling: whisk yolks in medium pan until smooth. Whisk in coconut milk and condensed milk. Bring to simmer on medium heat, stirring constantly, 10 to 15 minutes. Reduce heat to low. Simmer just until foam disappears and mixture is thick enough to coat back of spoon. Remove from heat.

Sprinkle gelatin over water in microwave-safe measuring cup. Let sit 5 minutes to soften. Microwave on high power 30 seconds or until gelatin has dissolved. Do not boil. Stir.

Whisk gelatin into egg mixture. Whisk in lime juice. Pour filling into crumb crust. Set aside.

For meringue: whip egg whites with electric mixer on medium-high speed until soft peaks form. Add sugar a tablespoon at a time and continue beating until stiff but not dry.

Spread meringue over filling. (If desired, leave an inch of filling peeking out at the edges.) Heat 10 minutes in preheated 350F oven, until meringue is lightly browned.

Cool, then refrigerate until firm.

Makes 10 to 12 servings.
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Cherry Coconut Sorbet with Amaretto

Cherry Coconut Sorbet with Amaretto

From Liz Steinberg

1 can (400 grams/8 ounces) coconut cream
500 grams (1 pound) cherries
1/4 cup sugar
1 tablespoon amaretto

Refrigerate the coconut cream in advance — if you do this, you won’t need to let the mixture chill before making ice cream.

Remove the stems and pits from the cherries. Blend with a bit of the coconut cream until smooth (or slightly chunky — your choice). Mix in the amaretto, sugar and the rest of the coconut cream.

Freeze in your ice cream maker according to the instructions, or about 30 minutes.

Once ice cream is thick and fluffy, put in a container in the freezer to harden for a few hours.
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Blackberry Coconut Pie

Blackberry Coconut Pie

From Just Making Noise

1 pound (about 4 cups) frozen or fresh blackberries
3/4 cup water
1/2 cup honey
2 Tbsp. arrowroot powder
1/4 cup warm water
Handful of whole berries

Coconut crust (see below)

Pre-heat oven to 350 degrees. Add berries and water to a pot on medium heat. Let it warm up for a few minutes. Mix arrowroot and warm water, set aside. Add honey and bring it to a gentle simmer. Lower heat and add arrowroot mixture. The mixture will get thick very quickly. Let it simmer for a few more minutes.

Pour into coconut crust and throw in a handful of whole berries to give it a chunky texture. Bake in oven for 30 minutes or till it gets bubbly. Pull out and let it cool completely before transferring it to the fridge.

Coconut crust:
3 cups coconut flakes
1/2 cup butter and/or coconut oil
1 egg

Let the butter and/or oil sit at room temperature to get it nice and soft, then mix in coconut flakes. In separate bowl, whisk egg and pour it in with the coconut mixture. Mix everything together well.

Press coconut mixture on the bottom and sides of the pie pan. Pre-bake it for 10-15 minutes at 350 degrees. Pull it out of the oven and set it aside.
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Caramelized Banana Macadamia Coconut Milk Ice Cream

Caramelized Banana Macadamia Coconut Milk Ice Cream

From The Blooming Platter

1-14.5 ounce can coconut milk, with 1/4 cup poured into a small cup or bowl
2 tablespoons arrowroot powder
2 tablespoons vegan butter (I like Earth Balance)
3/4 brown sugar
2-3 bananas, sliced about 3/4-1″ thick
1 1/4 cups plain soy creamer
1 cinnamon stick
1 tablespoon vanilla extract
1/2 cup coarsely chopped toasted macadamia nuts (if macadamia nuts would break the bank, your favorite nut will do nicely)

In a small bowl, whisk together the 1/4 cup coconut milk and arrowroot powder until smooth. Set aside.

In a large skillet over medium-high heat, melt butter. Stir in brown sugar and cook until dissolved. Lower heat just slightly if mixture is cooking too fast.

Add banana slices and cook, stirring fairly frequently, for about 3-5 minutes or until bananas soften and begin to caramelize.

Remove from heat and mash right in the skillet with a potato masher. (If you use a non-stick skillet, remove bananas before mashing, or you will scratch the surface.)

Place the remaining coconut milk, soy creamer, cinnamon stick and mashed bananas into a medium saucepan and bring just to a boil over medium-high, stirring occasionally.

Remove from heat and quickly whisk in coconut milk-arrowroot mixture until very smooth, followed by the vanilla extract.

Allow to cool to room temperature, whisk again if lumps remain, and then cover and refrigerate several hours or overnight until thoroughly chilled.

Whisk to remove any remaining lumps and then freeze according to your ice cream maker’s instructions. (I use a Cusinart electric ice cream maker.) When ice cream is almost frozen, pour in chopped nuts and continue freezing so that they are well distributed.

Scrape ice cream into an airtight container and store in freezer.
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Coconut Flour Chocolate Cake

Coconut Flour Chocolate Cake

Recipe by SimplyFree
From: ehow.com


Step 1:
1/2 C. Butter or 3/4 C. coconut oil
1 C. Cocoa Powder

Melt butter or oil in a saucepan over medium heat. Mix in cocoa powder. Remove from heat and set aside.

Step 2:
12 eggs
1/2 C. coconut cream/milk or whole milk
2 1/4 C. sugar
1 tsp. salt
1 tsp. Vanilla

In a bowl, mix together eggs, coconut milk, sugar, salt and vanilla. Stir in cocoa mixture.

Step 3:
Stir cocoa mixture into eggs and cream.

Step 4:
1 C. Organic Coconut Flour
1 tsp Baking Powder

In a bowl combine coconut flour with baking powder, then add to Cocoa mixture slowly beat into batter until there are no lumps.

Step 5:
Pour batter into greased 11x7x2 inch or (2) 9x9x2 inch pan. Bake at 175 Degree C (350F) for 35-40 minutes or until knife inserted into centre comes out clean. Cool.

Step 6:
Fill layers of cake with marshmallow frosting or the frosting of your choice.
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Valentine’s Day Heart Blackberry and Strawberry Shortcake

Valentine’s Day Heart Blackberry and Strawberry Shortcake

Adapted from Book of Yum


*Coconut Flour Vanilla Muffins (heart-shaped – 1 or more per person) (See Recipe below)

Macerated Blackberries: (Fresh or frozen blackberries, defrosted powdered sugar to taste)
Strawberry Sorbet: (Frozen strawberries, half defrosted or still frozen, sugar to taste)
Lemon juice to taste (I used Meyer lemons)
Dairy or Dairy Free Whipped Cream

Macerated Blackberries: Mash at least half of your blackberries with a potato masher or a fork. Add sugar and combine thoroughly. Let rest for 30 minutes or so.

Strawberry sorbet: Combine ingredients in your food processor and blend until you have a lovely, icy mix. Taste and season to your preference. Sugar may not be necessary, especially if you don’t add much lemon juice.

Use slightly warmed muffins, either heated in microwave or fresh from the oven. If you like, you can cut them in half horizontally, or just leave them as is. (I like the second method.)

Layer Strawberry sorbet, Macerated blackberries, and Cream. Garnish with fresh berries and a sprig of mint.

*Coconut Flour Vanilla Muffins

Coconut Flour Vanilla Muffins

1 1/2 cup Bette Hagman Gluten Free flour mix
1/4 cup coconut flour
1/2 cup sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 lg egg, beaten
1 cup lowfat vanilla yogurt (or 1 cup plain yogurt with 1 tsp vanilla and confectioners sugar to taste)
1/4 cup milk
1 tbsp. vanilla
6 tbsp. butter, melted

Preheat oven to 375 degrees F.

Prepare mini muffin tins, muffin tins, mini bundt cake pans, or mini heart shaped baking tins (for a Valentine’s Day treat) by spraying with butter-flavored nonstick cooking spray.

Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl. Mix them together, quickly, combining ingredients thoroughly but not over mixing.

Bake for 15-25 minutes (depending on size of tin, with mini muffin tins baking for 12-15 minutes and larger tins baking longer…)

Notes: After the first day or two, these are best heated briefly in the microwave. It’s best to slice them after you heat them for the moistest muffin, or even to avoid slicing them.
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