If you are struggling to find something to do to entertain your children at the end of this half term week then why not have some great fun baking with this easy to follow recipe for Zesty Coconut Cupcakes with Lime Icing, using CocoPacific Raw Virgin Coconut Oil for cooking your fun Coconut Cupcakes!
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!
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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.
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
Serves 2
For those that don’t mind a bit more preparation time then here is a beautiful fish dish to savour.
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You can BUY CocoPacific Raw Virgin Coconut Oil here, just click the picture below:
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:
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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
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.
Bake for 50 minutes. Remove the tin from the oven. Once cooled down remove the loaf from the tin.
Serves 6
You can BUY CocoPacific Raw Virgin Coconut Oil here, just click the picture below:
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!
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You can BUY CocoPacific Raw Virgin Coconut Oil here, just click the picture below: