Tag Archives: coconut

Piña Colada Ice Cream (V, GF)

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My dear colleagues left me alone this week… They exchanged our tea time for some cheap tropical cocktails. Christoph is off to the Seychelles and Nicole is doing a crazy wedding-marathon in Mexico. And me??! How do I survive until they’re back?

I prepare  my favourite tropical ice cream, of course.


 PIÑA COLADA ICE CREAM

Ingredients: 

  • 1/2 of a big ripe pineapple, mashed
  • 1 tin (400 g) of creamy coconut milk
  • agave syrup, according to taste
  • 1-2 tbsp of coconut flakes
  • 1 tbsp of rum (optional)

Preparation time: 10 minutes + freezing time

Mix all the ingredients in a mixer until you get a smooth, creamy liquid. If you have the luxury, put it into the ice cream machine, wait until it does the job and enjoy! :P Alternatively, pour the mix into a bowl, put it into the freezer and mix it every 20-30 minutes. Like this it will remain creamy, too.

piña colada ice cream

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Coconut barley (a.k.a. milk rice without milk and rice)

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Coconut barley (a.k.a. milk rice without milk and rice)

Did you know that barley is not only the main ingredient of beers, but it’s also a valuable and tasty grain? It’s a quite versatile cereal grain, you can serve it as a garnish or make a delicious dessert. Furthermore, it’s a rich source of fiber and minerals like manganese, selenium, copper, chromium, phosphorus, magnesium, niacin and vitamin B1. That means it’s good to control your cholesterol levels and protects your intestines.

The idea of milk rice without rice comes from my father. He’s not a very good cook – not sure if you would laugh or cry if you knew what I had to suffer as a child. I guess behind every good cook there is a story, well, this is mine. My parents could not cook very well. But my dad adores barley. I altered his recipe slightly to make a healthy, vegan and well, a quite good-looking dessert.


 BARLEY PUDDING with STRAWBERRY CHIA JAM

Ingredients:

  • 1 cup of barley
  • 2 cups of water
  • 2 cups of coconut milk
  • about 1/2 cup of coconut flower sugar  ( or regular sugar)

Preparation time: 1.5 hours (cooking)

Barley takes a long time to cook properly. I start cooking it in water first. Two cups are enough to make the grains softer. When the water is finished, I add coconut milk. One cup at the time. Cook it until the grains are soft and the coconut milk gets a creamy consistence. Pour it into small glasses and chill it in the fridge. Or on the balcony, if it’s as cold as we have it in Germany right now.

Barley Glass

Strawberry, chia and barley locked up in a glass.

 

To pep it up a bit, I made a jam out of strawberries, brown sugar and chia seeds. (2.5 cups of chopped strawberries, 2-3 tbsp of sugar and 2 tbsp of chia). Layer barley pudding and jam until the glass is full, and pour chocolate sauce on the top. It’s ok to be served warm, but it’s even better after a few hours in the fridge.
It’s really a taste out of this world, I find hardly any words to describe it.

Please go ahead and try!!

Hot Coconut – an alternative to mulled wine

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We’ve been getting tired of the mulled wine-tea-hot chocolate trinity… Fortunately, we discovered something called ‘Burning Coconut’ in one of the Christmas Markets of Munich. ¡¡A heavenly taste, really!! To enjoy it at home  (beneath a blanket & with a good movie) – and to spare the 4€/cup – we came up with a recipe that will keep you warm in the coldest winter months!


HOT COCONUT

Coconut Reinterpreted

Coconut Reinterpreted

Ingredients for 2: 

  • 2 cups of coconut milk
  • 3 tbsp of sugar (coconut flower)
  • 2 shots (about 1/4 cup) of rum

Preparation time: 10 minutes

Caramellize the sugar. (We used the newly discovered coconut flower sugar, as it has a creamier, smokey taste). Add coconut milk and stir it until the sugar melts again. Add one shot of rum (or according to taste) to each cup. Note, we’ve tried it also without alcohol, but it doesn’t taste good.

Tip: If you ever buy a fresh coconuts, keep the shell, you can make lovely cups out of it.