Tag: coconut

Coconut Lime Cupcakes with Cream Cheese Frosting

 Main Image

I wanted to make a dessert recipe that screamed “Summer!” without a ton of sugar and processed ingredients. I love all things coconut and lime pairs very well, adding a juicy burst of flavor.

Instead of traditional flour, I used a combination of coconut and tapioca flours. Coconut flour is great for baking gluten free dishes with a nice coconut aroma and tapioca starch keeps the cupcake batter light while remaining allergy-friendly. I really enjoy desserts with a cream cheese based icing. It helps cut through the richness of a dessert and doesn’t add heaps of unnecessary sugar. Instead of buying store bought cupcakes, try this crowd pleasing cupcake recipe full of summertime goodness.

Coconut Lime Cupcakes with Cream Cheese Frosting

Coconut Lime Cupcakes with Cream Cheese Frosting

Ingredients

  • 1 cup coconut flour
  • 1 cup tapioca starch
  • 1 tbsp baking powder
  • 2 eggs
  • 1/3 c coconut oil, melted
  • 1.5 cups unsweetened almond milk
  • 1/2 cup coconut sugar
  • 1 cup unsweetened shredded Coconut
  • 1/3 cup lime juice
  • 2 tbsp lime zest
  • FOR FROSTING
  • 8 oz cream cheese
  • 1 tsp vanilla extract
  • 2 tbsp raw honey (the thick kind)
  • 1 tbsp milk

Instructions

  1. Preheat oven to 350 and line a muffin tin with paper liners. Cream together coconut sugar and eggs using a hand mixer. Add melted coconut oil and almond milk, beat once more until combined.
  2. Gradually mix in coconut flour, tapioca starch and baking powder. Add lime juice, lime zest and coconut. Stir. Use a 1/4 cup measuring scoop to add cupcake batter to muffin tin. Bake 30 minutes.
  3. In the meantime, beat cream cheese, vanilla extract, and raw honey. Add milk and beat once more. Pour frosting into a piping bag. Refrigerate.
  4. Allow cupcakes to cool 20 minutes. Frost and refrigerate until serving.
Recipe Management Powered by Zip Recipes Plugin
http://freshandfit.org/coconut-lime-cupcakes-with-cream-cheese-frosting/

Image 1

Lavender Coconut Yogurt Bark with White Chocolate

Lavender Coconut Yogurt Bark 1 With Spring approaching, I want to share this yummy and aromatic Lavender Coconut Yogurt Bark. Bark candies are traditionally made with just chocolate, but I created a frozen yogurt bar this past summer and I thought, why not combine these two for one delicious dessert?!

Lavender Coconut Bark Image 2

This bark is lower in sugar than traditional bark from the use of the Greek yogurt, but still has that decadent flavor using melted white chocolate. Lavender is such a beautiful herb to use in dessert recipes. It is aromatic and adds a freshness to dishes, perfect for springtime recipes.

Lavender Coconut Bark with White Chocolate

The bark is finished with fresh lemon zest, extra coconut and white chocolate chips. Pop these babies in the freezer and you will have a springtime treat in no time.This chilled treat melts quickly, so enjoy it like you would ice cream.

 

Coconut Lavender Yogurt Bark with White Chocolate

 Coconut Lavender Yogurt Bark with White Chocolate

Ingredients

  • 2 cups Greek yogurt
  • 1 cup unsweetened coconut flakes, divided
  • 1/2 c + 1/4c mini white chocolate chips
  • 2 tsp lavender buds, divided
  • 1 tbsp lemon zest
  • 2 tbsp coconut oil

Instructions

  1. Melt coconut oil in microwave until melted.
  2. Add 1 tsp lavender, stir.
  3. In a mixing bowl add Greek yogurt. Stir in half of coconut flakes to combine.
  4. In a small bowl melt 1/2 cup of white chocolate chips until melted working in 30 second increments. Stir coconut oil/lavender in with melted white chocolate chips.
  5. Pour white chocolate mixture in with Greek yogurt stirring quickly as you pour.
  6. Pour into an 8x13 pan. Scatter the rest of the coconut top. Sprinkle the rest of lavender buds and the lemon zest. Gently press toppings into yogurt.
  7. Freeze 2 hours. Use a butter knife to break up into pieces of bark. Store in an airtight container in freezer.
Recipe Management Powered by Zip Recipes Plugin
http://freshandfit.org/lavender-coconut-yogurt-bark-with-white-chocolate/

Strawberry Banana Protein Ice Cream with Toasted Coconut

strawberry banana ice cream with coconut

What would summer be without an ice cream recipe? And since this is Fresh and Fit, it has to be a healthy yummy frozen dream. Something with fresh fruit, toasty goodness and a light creaminess. That is what you will find in this strawberry banana protein ice cream with toasted coconut. That’s right, protein! You will be adding a scoop of your favorite vanilla protein powder to this recipe. The end result is a light and frosty not heavy ice cream, or icy cream if you will, that you can eat in a cone or right out of a bowl. It satisfies the sweet and creamy craving with a little toasty crunch from the coconut. You aren’t regretting eating ice cream and you are satisfied; a win win if you ask me!

Strawberry Banana Protein Ice Cream with Toasted Coconut

Yield: 4-6 servings

Strawberry Banana Protein Ice Cream with Toasted Coconut

Ingredients

  • 5 ripe frozen strawberries (freeze strawberries 2 hours or overnight)
  • 1/2 a ripe frozen banana (freeze 2 hours or overnight)
  • 2 c unsweetened almond milk
  • 1 scoop vanilla protein powder
  • 4 tbsp unsweetened coconut flakes

Instructions

  1. In a blender, combine all ingredients. Blend until smooth.
  2. Pour into small glass tupperware. Cover and freeze for 1 hour.
  3. Remove from freezer and stir, scraping sides. Return to freezer for 3 more hours.
  4. Heat a small pan over medium heat. Add coconut flakes and toast for 3-5 minutes, until just lightly golden brown.
  5. Once frozen, use an ice cream scoop to scoop out ice cream. Top with toasted coconut.
Recipe Management Powered by Zip Recipes Plugin
http://freshandfit.org/strawberry-banana-protein-ice-cream-with-toasted-coconut/

Strawberry Banana Protein Ice Cream

Strawberry-Kiwi Mojito and Pina Colada Popsicles

strawberry kiwi and pina colada popsicles

It’s that time of year again; the days are getting longer and the weather is heating up. We’re all reaching for something refreshing to cool us off. What is more reminiscent of summer vacation than Popsicles? These two delicious recipes for strawberry-kiwi mojito and piña colada popsicles have no added sugar and are much healthier than the store bought ones I grew up eating. Get the kids involved and make them together. They are named after tropical cocktails, but there is no liquor – feel free to add some though!

 

Strawberry-Kiwi Mojito and Piña Colada Popcicles

Ingredients

  • Strawberry-Kiwi Mojito Popsicle
  • Makes 2 pops
  • 1/2 c strawberries
  • 1 kiwi, skin removed
  • 3 mint leaves
  • 1 tbsp lime juice
  • 1/2 c coconut water
  • Pina Colada Popsicle
  • Makes 2 pops
  • 1/2 cup unsweetened cashew or almond milk
  • 1/2 c shredded unsweetened coconut
  • 1/2 c pineapple chunks

Instructions

  1. Add ingredients to blender. Blend until smooth
  2. Pour into Popsicle mold.
  3. Freeze at least 3 hours
Recipe Management Powered by Zip Recipes Plugin
http://freshandfit.org/strawberry-kiwi-mojito-and-pina-colada-popsicles/