Thai Basil Shrimp Lettuce Cups with Coconut Basil Rice

Ingredients:

1/4 c. lime juice, plus lime wedges for serving
1/4 c. veggie oil
3 Tbs. Thai Red Curry paste
3 cloves garlic, minced
1 lb. large shrimp, peeled and deveined

Whisk the lime juice, veggie oil, curry paste and garlic together. Add the shrimp, stir together and marinade for at least half an hour in the refrigerator. Meanwhile, put the rice together.

Rice ingredients:

1 (13.5 oz) can coconut milk, light
2 (.25 oz) containers fresh basil, chopped
1/2 Jalapeno, seeded and chopped
1 tsp. salt
4 green onions, thinly sliced, separated
2 Tbs. salted butter
3/4 c. brown rice
1/2 c. basmati rice
1/2 c. chopped roasted peanuts
Butter Lettuce Cups

Puree the coconut milk, 3/4 of the fresh basil, jalapeno and salt in a food processor and set aside. Melt the butter in a medium saucepan over medium heat. Add the  white part of the green onions and cook for approximately 2 minutes. Add the rice, 1/2 c. water, the coconut basil puree and bring to a simmer, scraping the bottom of the pot with a wooden spoon to stir. Reduce the heat to low and continue to cook for approximately 15 more minutes, until the liquid is absorbed and the rice is tender. Remove from the heat and keep covered.

Meanwhile, heat a grill pan to medium heat and spray with non stick cooking spray. Skewer the shrimp and place on the grill pan. Cook the shrimp for about two minutes, and flip to cook the other side for two more minutes. Fluff the rice with a fork.

Remove the shrimp from the skewers. To assemble the lettuce cups, add a few of the cooked shrimp. Top with chopped fresh basil, peanuts and the greens of the green onion. Serve with a cup of the coconut basil rice, and lime wedges.

French Coconut Pie

If you are a lover of coconut and want a gooey and very sweet slice of pie, than this is a pie for you! A small slice topped with whipped cream will definitely cure that sweet tooth craving that you are having. You can always substitute the store-bought crust for homemade, but regardless, this is one easy pie to put together.

Ingredients:

3 eggs, beaten
1 1/2 c. sugar
1 c. unsweetened coconut flakes
1/2 c. toasted coconut
1 stick unsalted butter, melted
1 Tbs. white wine vinegar
1 tsp. vanilla
1 store-bought pie shell

Preheat the oven to 350 degrees. Place the pie crust into the pie dish and crimp the edges using a fork. In a large bowl, combine the eggs, sugar, unsweetened coconut, melted butter, vinegar and vanilla together until everything is well combined. Pour the filling into the prepared pie crust. Line the "edges" with the toasted coconut. Bake in the oven for 1 hour. Let cool completely before trying to cut into slices.

Lime Kissed Coconut White Chocolate Cookies

Although the weather so far this winter has been unusually warm for us, my mind is still thinking of Spring and warmer weather. I want to go stick my feet in the water and squish them in the sand and just feel the sun on my face again! Hopefully just a few more months. But in the meantime, these cookies, for a brief moment that is, brought me to that sunshine and paradise that everyone around here is craving!

Ingredients:

2 1/4 c. flour
1 1/2 tsp. baking soda
1 tsp. cornstarch
1 tsp. salt
1 1/2 sticks margarine, softened
1 1/4 c. brown sugar
1 egg
1 tsp. lime extract
1 1/4 c. white chocolate chips
1 c. organic unsweetened coconut chips (plus extra)
4 tsp. white chia seeds

Preheat the oven to 375 degrees. In an electric mixer, beat the margarine and sugar together until a paste forms. Add in the egg and lime extract, and mix just until the ingredients are combined. Slowly add in the flour, baking soda, cornstarch and salt and mix on medium speed until the dough starts pulling away from the mixing bowl. On low speed, add the white chocolate, coconut and chia seeds until just incorporated. Using a batter scoop, place heaping tablespoons of batter onto a parchment lined baking sheet and put in the freezer for at least a half an hour. Line a large cookie sheet with parchment paper. Place staggered frozen cookie dough balls at least an inch apart on the lined sheet. Top with a few more flakes of coconut and bake in the oven for 12 minutes. Even if they look not fully done to you, remove them from the oven! They continue to cook for a few minute when out. Remove from the baking sheet and let cool fully on a wire rack.

Vanilla Coconut Crumble Cake, Dairy Free!

My cousins just found out they are having another baby, and I wanted to make them a special cake. In their household however, there is a peanut and dairy allergy so the cake definitely gave me a slight challenge. I somehow happened to still have coconut flour left in my pantry so I gave it a try! The cake turned out VERY soft, to make sure you refrigerate it for at least an hour before trying to frost!

Ingredients:

1 3/4 c. coconut flour
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vinegar
2 tsp. vanilla
1/3 c. vegetable oil
1 c. cold water

Preheat the oven to 350 degrees. In a medium size bowl, whisk all of the ingredients together until you reach a fairly smooth consistency. Spray a 8 or 9 inch round baking pan with non stick cooking spray. Pour the batter into the pan (it will be a thick consistency) and spread out into an even layer. Bake in the oven for 25-28 minutes. Let cool for at least 15 minutes before transferring to your serving platter. The cake is very fragile and very soft, so make sure when you transfer the cake, it is on the serving platter that you plan on serving from.

Dairy Free Vanilla Frosting:

1 tsp. salt

2/3 c. coconut milk, light

1 Tbs. vanilla

2/3 c. Crisco vegetable shortening

1 (2 lb.) bag powdered sugar

With the electric mixer, beat the frosting starting out slow, and gradually getting faster. When the frosting is fully combined and mixed together, add in whatever coloring that you wish to turn it to. 

White Chia Coconut Pineapple Pudding

Ingredients:

2/3 c. white chia seeds (can use regular)
1 1/3 c. coconut milk, light
1 1/2 c. chopped pineapple
1/4 c. toasted coconut flakes (unsweetened)

Combine the chia seeds and the coconut milk in a small bowl and stir together. Let sit for 5 minutes and stir together again (should be a pudding consistency). Divide into two serving dishes. Top with 1 c. chopped pineapple and approximately 2 Tbs. of toasted coconut. Refrigerate until ready to serve.

(Makes 2 decent sized mason jar servings, 12 WW points per serving. It seems like a LOT of points, but this recipe is VERY filling.)

Banana Colada Smoothie

Ingredients:

1 medium banana, sliced and frozen
12 oz. Coconut Milk, light
1 c. fresh pineapple
1 1/2 c. ice cubes
Chia seeds and sweetened coconut for garnish

Combine the banana, coconut milk, pineapple and ice cubes in a blender together until you reach a fairly smooth consistency. Pour into mugs or serving glasses, and top with chia seeds and coconut.

(Makes 2 smoothies, 6 WW points per smoothie.)

Skinny Hawaiian Cake

Ingredients:

1 box yellow cake mix, (and ingredients listed on box)
20 oz. crushed pineapple, drained
1 box instant sugar free, fat free, vanilla pudding
2 1/2 c. milk, 1%
8 oz. low fat cream cheese
8 oz. Cool Whip, Lite, thawed
3/4 c. coconut (I used raw, large flakes and toasted them)

Preheat the oven to 350 degrees. Prepare the cake mix as directed on the box. Bake for the baking time listed on the box for a 9x13 pan. Let cool fully. Evenly spread the pineapple out in an even layer on top of the cooled cake. In a medium size bowl, combine the pudding mix and milk with a whisk until smooth. Refrigerate for at least 5-10 minutes.

In an electric mixer, beat the cream cheese until smooth. Add the pudding and mix until well incorporated. Fold in the Cool Whip and spread evenly on top of the cake. Refrigerate. Meanwhile, toast the coconut in a small pan on medium heat, stirring frequently, until golden brown.

(Makes 24 servings, 5 WW points per serving.)

Pumpkin 7-layer Bars

Ingredients:

2 c. graham cracker crust
1 stick butter, melted
14 oz. can sweetened condensed milk
1 c. pumpkin puree
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1 1/4 c. chopped dates
1 1/2 c. shredded coconut
1 c. Pepita's
1 c. chocolate chips

Preheat the oven to 350 degrees. Spray a 13x9 pan with non stick cooking spray. In a medium size bowl, combine the graham cracker and melted butter and press into the bottom of the prepared pan. In the same bowl (who cares if a few crumbs get in the filling), mix the condensed milk, pumpkin, and three spices together. Pour on top of the crust. Sprinkle the dates, Pepita's, and chocolate chips on top, ending with the coconut. Bake for 35-40 minutes until the coconut is golden brown on top.

 

Gluten Free Chocolate Mug Cake

Ingredients:

2 Tbs. coconut flour
1 1/2 Tbs. cocoa powder (you could use dark cocoa powder also)
1/4 tsp. baking powder
1 Tbs. honey
1/4 c. almond milk, original or vanilla
1 egg
1 Tbs. chocolate chips, give or take

Mix all of the ingredients together minus the chocolate chips. Pour into a coffee mug. Sprinkle the top with chocolate chips. Microwave for 2 1/2 minutes. The cake looks like it is going to spill over, but if you use a standard coffee mug size, you will be fine. Add a few more chocolate chips, or serve as is. Be careful to let cool slightly!

(Makes 1 serving, 7 WW points per serving. *If you omit the chocolate chips, it becomes 5 WW points)

Gluten Free Coconut Vanilla Bean Cupcakes

Sorry that this was not the greatest picture. I was in a mad rush to get all of them done and frosted!

Ingredients:

1/2 c. coconut flour
1/4 tsp. baking soda
1/2 tsp. salt
4 eggs
1/3 c. coconut oil, melted
1/2 c. maple syrup
2 Tbs. coconut milk
1 Tbs. vanilla
Seeds from one vanilla bean

Preheat your oven to 350 degrees. Mix the above ingredients together in a mixer until well combined. Immediately pour into a cupcake tin with paper liners and bake for 20-22 minutes. Let cool fully on a wire rack.

For the vanilla frosting:

2 c. powdered sugar
1/4 c. melted margarine (or butter substitute)
2 Tbs. almond milk
1/2 tsp. corn syrup
1 tsp. vanilla
1/4 tsp. salt

Mix the above ingredients in an electric mixer until fully combined. After the cupcakes are cooled, pipe the frosting on top or spread with a spatula. 

Almond Flour Strawberry Yogurt Cookies

 

Ingredients:

1/2 c. margarine, softened
1/4 c. coconut oil, melted (refined)
3/4 c. coconut palm sugar
2 tsp. vanilla
2 eggs
1/2 tsp. baking soda
3 c. almond flour
1/2 c. yogurt chips
1/2 c. dehydrated strawberries, chopped

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, combine the first 7 ingredients together. Stir in the yogurt chips and strawberries.

 Drop on the baking sheet by tablespoons, about 2 1/2 inches apart (they grow as they bake). Bake for 10-12 minutes until golden brown (they will look darker because of the coconut sugar that already makes the batter a really dark brown). Let cool fully on a wire rack.

Coconut Chocolate Hearts

Ingredients:

6 oz. semi-sweet chocolate chips
4 Tbs. coconut oil (unrefined or refined), divided
3 Tbs. shredded coconut, divided
2 packets Splenda

In a small saucepan, melt the chocolate chips and 2 Tbs. coconut oil on medium-low heat, stirring frequently. In another small bowl, microwave the remaining 2 Tbs. coconut oil for 25 seconds. Stir in the shredded coconut and Splenda. In a silicone mini heart shaped mold, fill each with 1 tsp. of chocolate. Add 1/2 tsp. coconut mixture to the middle, and then cover the coconut until the chocolate reaches the top of the molds. Sprinkle with extra coconut on top. Refrigerate for at least 30 minutes for the chocolate to set (or freeze and it will take about 10 minutes).

(Makes 12 hearts, 3 WW points each)

Candy Log Roll

This recipe is adapted from my husband's side of the family. They used to eat this around Christmas growing up, so I thought I would try my take at re-creating it. (Don't mind the mustache's....it was for a mustache themed birthday party!)



Ingredients:

1 large container of green candied cherries, cut in half
1 large container of candied pineapple, cut in half
1 box of chopped dates
1 box of graham crackers, crushed
1 bag of mini marshmallows (I used about 3/4 of a bag)
2 cans, give or take, of sweetened condensed milk
1 large bag of sweetened coconut

Mix the above ingredients together, using just enough of the sweetened condensed milk to hold everything together. If you use too much, the logs will be falling apart and harder to attempt to roll in coconut. Divide the batter into 5-6 portions, depending on how big you want the logs to be. Form into a log shape on top of parchment paper or tinfoil and roll up tightly, twisting the ends to hold the logs together. Place them on a plate and into the refrigerator for a few hours until they are fully set. Slice the logs, as you need them, and serve. Make sure to store these in the refrigerator. They last anywhere from a few weeks up to two months in the fridge. (They are literally pure sugar candy logs). And, like most things, the longer it sits in the refrigerator, the dryer it will be as time goes by.

Mango Coconut Pineapple Cupcakes

Ingredients:

1 box sugar free classic yellow cake mix
1 c. mango coconut water
1/3 c. applesauce, natural
3 eggs
24 pineapple chunks, drained

Preheat oven to 350 degrees. Line 24 cupcake tins with paper liners. Whisk the cake mix, coconut water, applesauce and eggs together. Fill the cupcake tins 1/2 way full. Place 1 pineapple, sliced, in the center of each cupcake tin. Pour more of the batter on top of the pineapple so that the cups are 3/4 of the way full. Bake for 20-21 minutes. Cool on a wire rack. I frosted them with homemade diabetic vanilla frosting, that instead of adding milk to, I substituted with pineapple juice so that it tasted like pineapple frosting.

Hawaiian Carrot Cake with Coconut Frosting

Ingredients:

1 c. chopped canned pineapple, drained
3 large grated carrots
2 1/2 c. flour
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. nutmeg
1 c. butter, softened
1 1/4 c. brown sugar
4 eggs, room temperature
2 tsp. vanilla
1/2 c. milk, 1%

Preheat oven to 350 degrees. Spray two 9-inch round cake pans with non stick cooking spray. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Stir until mixed together. In an electric mixer, beat the butter until creamy. Add the sugar and beat for 3 minutes. Add the eggs and vanilla and continue to beat until well combined. On low speed, add 1/3 of the flour mixture, followed by half of the milk, then flour, milk, and ending with the flour mixture. Gradually mix in the pineapple and carrots. Divide the batter between two pans and spread out evenly. Bake for about 40 minutes or until the center is fully cooked. Transfer the cakes onto a wire rack and cool fully. Cut each cake in half to make four layers and set aside.

Coconut Frosting:

2 pkg. cream cheese, room temperature
1 c. butter, room temerature
1/4 c. sour cream
1 tsp. vanilla
2 1/2 c. powdered sugar
1 c. sweetened coconut

Beat the cream cheese and butter in an electric mixer. Beat in the sour cream and vanilla. Add about 1/3 of the powdered sugar and beat on low. Scrape the sides of the bowl and continue to add the sugar until the frosting is the consistency that you want it. Stir in the coconut.
(* I added the coconut on the outside of the frosting, and did not add any to the frosting itself.)

To assemble,

I had one layer of cake, a layer of coconut cream, cake, pineapple filling, cake, coconut cream, and cake. I then frosted the outside with the cream cheese frosting, and added coconut around the frosting. I decorated the cake with Hibiscus gumpaste flowers and sugar leaves. Very rich, but so good!

Choco-Coconut Cookie Balls

Ingredients:

30 Mocha Chocolate Chip Cookies
2/3 c. cinnamon applesauce
3 Tbs. Rich and Creamy Coconut Pecan Betty Crocker frosting
green chocolate coating
2 Tbs. vegetable oil
1 1/2 tsp. rum extract

In a large bowl, crumble the cookies into fine crumbs. Mix in the applesauce and frosting with your hands (or mash with a spatula). Roll the dough into about 50 balls, and place on a baking sheet lined with parchment paper. Refrigerate for at least 1-2 hours until they are firm. Meanwhile, melt the green chocolate coating and rum extract in a double boiler. When about half of the chocolate is melted, add the vegetable oil and stir a few times until the chocolate is completely melted and is a smooth and creamy consistency (you may need to add more of the vegetable oil if the consistency is too thick). Dip each of the chocolate balls into the chocolate and coat fully, using a fork to scoop them up with, drain the excess chocolate. Place back onto the parchment paper, decorate, and let cool fully. Stick back into the refrigerator before serving, or freeze and pull out 15 minutes before serving. (Makes 50 chocolate balls, 3 WW points each.)

Coconut Shrimp with Pineapple Sauce

Ingredients:
24 large cooked shrimp, tail removed
3/4 c. shredded sweetened coconut
3/4 c. Panko bread crumbs
2 Tbs. flour
1 egg
1 Tbs. Parrot Bay Coconut Rum

For the Sauce:
6 oz. Greek Yogurt, plain
1 c. chopped pineapple
1/2 tsp. lemon juice
3 Tbs. shredded sweetened coconut
2 Tbs. Parrot Bay Coconut Rum
2 Tbs. Splenda sweetener

Preheat the oven to 425 degrees. Spray a non stick baking sheet with Pam. Stir together the coconut and Panko and set aside. Whisk the egg and Parrot Bay with a fork and set aside. Add flour to a small bowl and also set aside. Dip the shrimp into the flour, shaking off the excess flour. Then dip into the egg, and then the breading mixture. Place the shrimp on the baking sheet and bake for 10 minutes. Flip the shrimp over and bake for another 6 minutes. Remove from the oven and let cool slightly on your serving plate. Meanwhile, combine the sauce ingredients together and place in a small bowl on your serving plate! The sauce has a very similar taste to the coconut shrimp sauce at Red Lobster. Delicious! (Serves 8, each serving is 3 shrimp, and 1 Tbs. of the sauce. 3 WW points).