Phone: +44 (0) 20 8427 1695

Monthly Archives: October 2015

Zesty Coconut Cupcakes with Lime Icing

Zesty Coconut Cupcakes with Lime Icing

Have a Zesty Fun Friday cooking Coconut Cupcakes with CocoPacific!

Servings: 8-10 cupcakes
Preparation Time: 15-20 minutes

Ingredients

1/3 cup CocoPacific Raw Virgin Coconut Oil

3 Large Organic eggs

1/2 cup Maple Syrup

1/2 cup TIANA Fair Trade Organics Coconut Flour

a pinch of Salt

1/2 teaspoon baking soda

1/2 cup Unsweetened Coconut

  

Key Lime Icing

1 tablespoon CocoPacific Raw Virgin Coconut Oil

1/4 cup TIANA Fair Trade Organics Raw Active Honey (Wild Flower)

1/2 cup Coconut Cream Concentrate

1 teaspoon finely grated lime zest

Juice of 1/2 lime (about 2 tablespoons)

1/2 teaspoon vanilla extract, optional

2-4 tablespoons coconut milk*

Cupcakes:

Preheat oven to 340° degrees.

In a small bowl blend eggs, coconut oil and maple syrup with a hand blender. Stir in coconut flour, salt, baking soda and shredded coconut, beating 1 minute.

Line a cupcake tin with unbleached baking cups. Spoon the batter into each cupcake liner, making 8 large Cupcakes (about 1/4 cup per cupcake or 10 medium.)

Bake at 180°C for 20 minutes on the middle oven rack.

Remove the cupcakes from oven and allow 20 minutes cooling time. Frost with Key Lime Icing and serve.

Icing:

If needed, soften coconut cream jar in warm water. Mix all the ingredients together until well mixed and smooth. Add coconut milk 1 tablespoon at a time, beating well. Ice the cupcakes. Top with Lime zest or toasted coconut.

 

If you liked this recipe you might also like THIS RECIPE!

very berry coconut oil waffles

 

 

 

 

 

WISH TO BE THE FIRST GETTING OUR NEW AMAZING RECIPES? Sign up HERE!!

Where to Buy CocoPacific Raw Virgin Coconut Oil for all your cooking needs?

You can BUY CocoPacific Raw Virgin Coconut Oil here, just click the picture below:
Buy CocoPacific Coconut Oil Now

 

Spicy Coconut Soup with Glazed Beef

TV Dinner Recipes from CocoPacific

TV Dinner Recipes from CocoPacific

As the weather is changing and autumn is setting in there’s nothing better than to switch on your TV, snuggle up and enjoy delicious tasting recipes made with CocoPacific Raw Virgin Coconut Oil.

Whether you’re viewing preferences are Strictly Come Dancing or X-Factor we have the perfect choice of recipes to satisfy your TV dinner cravings.

First recipe to tempt your taste buds is a winter warming delicious tasting soup.

Spicy Coconut Soup with Glazed Beef

Spicy Coconut Soup with Glazed Beef

Ingredients

For the spicy coconut soup

1 tbsp CocoPacific Raw Virgin Coconut Oil

2 spring onions, chopped

1 garlic clove, chopped

¼ chilli, chopped

1 tsp curry powder

300 ml/½ pint coconut milk (Dilute 1 part to 3 parts TIANA Fair Trade Organics Raw Coconut Goodness)

1 vegetable stock cube, crumbled

150 g/5½oz egg noodles, cooked

For the glazed beef

1 tbsp TIANA Fair Trade Organics Raw Active Honey (Wildflower or Cherry Blossom flavour)

½ lemon, juiced

2 tbsp sesame oil

2 tbsp soy sauce

Salt and freshly ground black pepper

100 g/3½oz sirloin steak

Preparation method

  1. To make the soup, heat the CocoPacific Raw Virgin Coconut Oil in a saucepan, add the spring onions and sauté until soft. Add the garlic, chilli and curry powder and cook for 1-2 minutes. Add the coconut milk, stock cube and egg noodles and cook gently for four minutes.
  2. To make the glazed beef, mix the honey, lemon juice, sesame oil and soy sauce in a small bowl and marinate the beef in the sauce for five minutes. Heat a griddle pan until smoking hot, add the beef and cook for 2-3 minutes on each side. Remove from the heat and slice thinly.
  3. To serve, pour the soup into a bowl and top with the glazed beef.

Serves 2

For those that don’t mind a bit more preparation time then here is a beautiful fish dish to savour.

WISH TO BE THE FIRST GETTING OUR NEW AMAZING RECIPES? Sign up HERE!!

Where to Buy CocoPacific Raw Virgin Coconut Oil for all your cooking needs?

You can BUY CocoPacific Raw Virgin Coconut Oil here, just click the picture below:
Buy CocoPacific Coconut Oil Now

 

Smooth Salmon Steaks with Coconut Sauce

Smooth Salmon Steaks with Coconut Sauce

Ingredients

4 tablespoons CocoPacific Raw Virgin Coconut Oil

1 tablespoon fresh grated ginger

1/2 cup diced tomatoes

1 cup coconut milk*Made from TIANA Fair Trade Organics Raw Coconut Goodness,  dilute 1 part  TIANA Fair Trade Organics Raw Coconut Goodness to 3 parts water.

1 teaspoon Coriander Spice

Salt and Pepper to season

4 Medium to large Salmon Steaks

In a large pot, over medium heat, add 2 tablespoons of CocoPacific Raw Virgin Coconut oil and fresh ginger. Stir for a minute as the pan warms up. Add diced tomatoes to pot and cook while stirring for 3-4 minutes. Add 1 cup coconut milk*, lower the heat, cover the pot and let simmer 12-15 minutes.

Rub coriander spice, salt and pepper into salmon steaks.

In a grill pan, over medium-high heat, add 2 tablespoons of CocoPacific Raw Virgin Coconut Oil. Pour coconut sauce into the grill pan. Place all four salmon steaks in the pan, in the sauce. Cook salmon steaks for 8 minutes on each side (depending on thickness).

Place salmon steaks on a bed of vegetable rice and spoon the coconut sauce over top. Serve hot!

Serves 2-4

Preparation Time: 40 minutes

For these and even more tempting recipes please visit CocoPacific Recipes and enjoy cooking with CocoPacific Coconut Oil!

Click on the picture below to buy a jar of CocoPacific Raw Virgin Coconut Oil:

jar wide

 

 

 

 

 

WISH TO BE THE FIRST GETTING OUR NEW AMAZING RECIPES? Sign up HERE!!

halloween pumpkin and coconut cake

Pumpkin and Coconut loaf cake

How about this delicious Pumpkin and Coconut Loaf Cake from CocoPacific?

 

Ingredients

600g/1lb 5oz pumpkin, peeled, seeds removed, cubed

1 tbsp CocoPacific Raw Virgin Coconut Oil (Melted)

300g/10½oz CocoPacific Organic Coconut Palm Sugar

100g/3½oz unsalted butter

2 free-range eggs

500g/1lb 2oz self-raising flour

½ tsp bicarbonate of soda

1 tsp ground cinnamon

½ tsp each ground ginger, cloves and nutmeg

50g/2oz desiccated coconut

 

To serve

Greek-style yoghurt

Icing sugar, for dusting

Ground cinnamon, for dusting

 

Preparation method

  1. Preheat the oven to 100C/210F/Gas ¼. Grease and line a 900g/2lb loaf tin.
  2. Place the pumpkin in a roasting tray and drizzle with the melted CocoPacific Raw Virgin Coconut Oil.

Cover with foil and roast for 25 minutes. Remove from the roasting tray and set aside to cool. Blend the pumpkin in a food processor until smooth.

  1. Increase the oven to 180C/350F/Gas mark 4.
  2. Cream the butter and CocoPacific Organic Coconut Palm Sugar until light and fluffy. Add the eggs and pumpkin and stir until well combined.
  3. Stir in all the dry ingredients and place the mixture into the loaf tin.

Bake for 50 minutes. Remove the tin from the oven. Once cooled down remove the loaf from the tin.

  1. Sprinkle with icing sugar and cinnamon, slice and serve with Greek-style yoghurt.

 Serves 6

Want to WIN CocoPacific Coconut Oil for this recipe and to BE THE FIRST GETTING OUR NEW AMAZING RECIPES? Sign up HERE!!

Where to Buy CocoPacific Raw Virgin Coconut Oil for all your cooking needs?

You can BUY CocoPacific Raw Virgin Coconut Oil here, just click the picture below:
Buy CocoPacific Coconut Oil Now

 

chicken cashew nuts stir fry with coconut oil

Chicken Cashew Nut and Broccoli Stir Fry with a hint of Coconut

How would you make Chicken, Cashew Nut & Broccoli Stir Fry? Here’s the CocoPacific Way, with a hint of Coconut!

Ingredients (for 2-3 servings):

2 tbsp of CocoPacific Raw Virgin Coconut oil

1 tsp of TIANA Fair Trade Organics Raw Active Honey

2 Large chicken breasts

Hand full of small broccoli florets

Hand full of Raw Cashew Nuts (Optional if any Nut Allergy Sufferers)

2 tbsp of sesame oil

2 tbsp of light soya sauce

1 tsp of ground fresh ginger

Salt + Pepper

Method:

–Cut the chicken breasts into thin strips (1/2 of an inch) and lightly season with salt and pepper (avoid salting them too much as the soy sauce we will add later is already salty enough).

–Melt a tbsp of coconut oil and 1 tbsp of sesame oil in a Wok or stir-fry pan. Add the chicken strips in batches of 10 pieces and stir-fry for a couple of minutes on each side or until they are cooked but still most. Transfer them to a serving dish and set aside.

–Heat the oils (coconut and sesame oil) and stir fry the broccoli florets for 2-3 minutes until they have softened a bit but haven’t totally lost their crunchiness. Add the optional Cashew nuts

–Prepare the stir fry sauce: In a bowl, mix the soya sauce, the honey, and the ginger.

–Return the chicken strips back to the Wok with the broccoli and pour the sauce over them, shaking the pan at the same time without stirring for a minute.

 

If you liked this recipe you might also like THIS RECIPE!

tropical island pineapple chicken with coconut oil

 

 

 

 

 

 

WISH TO BE THE FIRST GETTING OUR NEW AMAZING RECIPES? Sign up HERE!!

Where to Buy CocoPacific Raw Virgin Coconut Oil for all your cooking needs?

You can BUY CocoPacific Raw Virgin Coconut Oil here, just click the picture below:
Buy CocoPacific Coconut Oil Now