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With my birthday mere days away, I had to write one more recipe to cross #7 off my 31 before 32. This weekend’s trip to the VegFest inspired me to create a vegan dessert. I did some research, cobbled together bits and pieces of some things that I found interesting, and came up with this recipe.
- 2 cans of full fat unsweetened coconut milk
- 2/3 cup of sugar
- 1/2 cup cornstarch
- 2 tbsp vanilla extract
- 2-3 bananas
- 1 box vanilla wafers
- 1/3 cup melted vegan butter (I used Earth Balance)
- Pre-heat over to 350 F and spray pie tin with nonstick spray.
- Crush all the cookies into crumbs and mix with the vegan butter.
- Pat the crumb mixture into the prepared tin and bake for 10 minutes.
- While your crust cools, pour the coconut milk into the pan and heat, ultimately to a boil.
- As your coconut milk heats, combine cornstarch with 1/4 cup of the heating milk.
- After the cornstarch has completely dissolved, add the sugar and stir.
- Right as your coconut milk beings to bubble, whisk in the cornstarch mixture.
- Once the mixture again reaches a boil, remove from heat and whisk for 2 minutes while it thickens. Set aside to cool slightly.
- While your “custard” cools, slice your bananas and layer them on your cooled crust.
- Pour the custard over your sliced bananas and place the entire pie in the fridge for at least an hour to set.
* To take your pie to the next level, sprinkle with toasted coconut when you serve it 😉
All in all, not bad for my first vegan custard.
Ever since conquering the Gateau aux Fraises, I’ve been tackling some more complex recipes. There have been some spectacular failures, the cinnamon ganache cake that leaked filling EVERYWHERE, but there has also been so equally spectacular successes as well. The most recent being Coconut Lime Cupcakes. The recipe comes from the husband and wife cooking blog Two Peas and Their Pod. Supposedly, this is the recipe that made Josh fall in love with Maria (you can read the full story and recipe here). While I still think I prefer chocolate, these tangy little morsels are a big hit with everyone that’s tried them.
Coconut Lime Cupcakes:
2 cups granulated sugar
Zest of 1 large lime
3/4 pound (3 sticks) unsalted butter, room temperature
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 tablespoon fresh lime juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
3/4 cup shredded coconut
For the Coconut Lime Buttercream Frosting:
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
6 cups powdered sugar
4 tablespoons fresh lime juice
3/4 cup coconut, for sprinkling on top of cupcakes
1. Preheat the oven to 325 degrees F. Line a muffin pan with paper liners. Set aside.
2. In a small bowl, combine sugar and lime zest. Rub together with your fingers, until fragrant. In the bowl of an stand mixer, cream the butter and sugar mixture together on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla, coconut extract, lime juice, and mix well.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Stir in coconut.
4. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to wire cooling rack and cool completely.
5. While the cupcakes are cooling, make the frosting. In the bowl of a stand mixer, beat butter, vanilla, and coconut extract until creamy. Add powdered sugar 1 cup at a time, alternating with lime juice, beating until combined.
6. Frost the cupcakes and sprinkle with coconut.
*I added a little green food coloring to the frosting and coconut topping. I think lime frosting should be green, just saying.
Well guys, it’s only a few more hours until the end of the work week and my mom is on the road to Tallahassee at this very moment. My brother had to bow out of the trip because he started a new job yesterday (mad props little bro!) but he and my mom had a breakfast date this morning before she got on the road. Happy Friday!