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Gluten free Banana-muffins-with-maple-cream-frosting

Gluten-Free Banana muffins with maple cream frosting

Ingredients:
120g CocoPacific Raw Virgin Coconut Oil
160g CocoPacific Coconut Palm Sugar
2 eggs
125ml single cream
2 tablespoons maple syrup
1 tablespoon glycerine
225g gluten-free self-raising flour, sifted
½ teaspoon gluten-free bicarbonate of soda
425g banana, mashed

Frosting:
55g CocoPacific Raw Virgin Coconut Oil, melted
125g cream cheese
275g icing sugar
4 tablespoon maple syrup

Method:
Preheat the oven to 180C. Line a 12-hole muffin tray with paper muffin cases.
In a food processor, process the CocoPacific Raw Virgin Coconut Oil and CocoPacific Coconut Palm Sugar until fluffy. Add the eggs and then slowly mix the cream, maple syrup, glycerine, sifted flour and bicarbonate of soda. Fold in the mashed bananas.
Divide the mixture between the paper cases and bake the muffins in the preheated oven for 25-30 minutes until well-risen and golden. Remove from the oven and place on a wire rack to cool.
To make the frosting, process the CocoPacific Raw Virgin Coconut Oil, cream cheese, icing sugar and maple syrup until fluffy in a food processor.
Place the frosting in a piping bag and pipe the frosting onto each muffin when completely cool.

GLUTEN FREE RASPBERRY & WHITE CHOCOLATE CUPCAKES

Gluten Free Raspberry & White Chocolate Cupcakes

Ingredients:

175g caster sugar
1 teaspoon glycerine
150g gluten-free wheat-free self-raising flour
15g rice flour
½ teaspoon xanthan gum
1 teaspoon gluten free baking powder
20g ground almonds
35g gluten-free white chocolate drops
125ml CocoPacific Virgin Coconut Oil
50ml milk
50ml single cream
½ teaspoon vanilla extract
25-30 raspberries

 

Frosting:

225g icing sugar
60g CocoPacific Virgin Coconut Oil
70g cream cheese
1 tablespoon milk
Raspberries to decorate

 

Method:

Preheat the oven to 180C. Line a 12 hole muffin tray with paper muffin cases. Whisk the eggs, sugar and glycerine in a large bowl until thick and fluffy. Sift the flours, xanthan gum, baking powder and ground almonds into a separate bowl.

Add the dry mixture to the wet mixture and fold in the chocolate drops. Add the CocoPacific Virgin Coconut Oil, milk, cream and vanilla extract and whisk together to form a smooth batter.

Divide the mixture between the muffin cases then press 2 raspberries into the centre of each cupcake.

Bake the cupcakes in the preheated oven for 18-20 minutes until well-risen and golden. Remove from the oven and cool on a wire rack.

To make the frosting, whisk all the ingredients together in a large bowl until thick. Place in a piping bag and decorate each cupcake when completely cool.

 


 

Coconut panna cotta

Coconut panna cotta

Ingredients:

1 Jar TIANA Fair Trade Organics Raw Coconut Goodness, to make the cream – (Cream – 2 parts Coconut Goodness plus 1 part water)
3 tablespoons CocoPacific Coconut Palm Sugar
1 Jar of Honey for drizzling before serving
¾ cup of TIANA Fair Trade Organics Raw Coconut Goodness, to make the cream – (Cream – 2 parts Coconut Goodness plus 1 part water)
¾ cup of milk
1 tablespoon unflavoured gelatine
3 tablespoons water
Desiccated coconut for topping (optional)

 

Method:

In a pan, heat the milk to near boiling, remove from fire and add coconut cream and CocoPacific Coconut Palm Sugar.
Stir to dissolve the CocoPacific Coconut Palm Sugar. Set aside.
In a small bowl, soften the gelatine in the water. Microwave for a few seconds to completely dissolve.
Add the gelatine to the milk mixture and stir well.
Now strain the liquid to remove any gelatine that did not dissolve.
Ladle into glass dessert bowls and refrigerate until set.
Before serving, drizzle with honey and sprinkle with desiccated coconut.

Italian-style-tomato-sauce-with-breaded-chickenpork-or-fish

Italian-style tomato sauce with breaded chicken/pork or fish

(Can also be used as a pasta sauce)

Ingredients:

CocoPacific Virgin Coconut Oil for pan frying
2 medium de-boned pork loin chops – fat removed OR 2 medium boneless breasts of chicken OR 1 large deboned Monk Fish fillet
2 packets of breadcrumbs

 

If using pork or chicken, wrap in cling film and pummel with a meat mallet or rolling pin until ¼ of an inch thick.
Place breadcrumbs onto a large plate and coat the meat/fish fully. Put to one side for approximately 10 minutes to settle.
On a medium heat, gently pan fry the meat/fish for about 5 minutes on each side and breadcrumbs are golden.

 

Sauce

1 tablespoon CocoPacific Virgin Coconut Oil
1 tablespoon Olive Oil
4 gloves garlic, crushed
1 medium onion, very finely chopped
I red pepper, cubed
1 green pepper, cubed
1 cup fresh button mushrooms, sliced
1 can whole tomatoes
1 courgette, cubed
2 tablespoons black olives, sliced
1 ½ tablespoons Italian seasoning
½ teaspoon ground oregano
1 bouillon cube or 1 full teaspoon of bouillon powder
Salt and pepper to taste

Method:

In a pan, heat the oils and fry the garlic, onion and peppers, until soft.

Stir in the mushrooms and cook for a further minute or two.

Add the tomatoes and simmer for two minutes.

Next the courgette, olives, Italian seasoning and oregano go into the pan.

Stir in the bouillon powder or hand-crush the bouillon cube into the mix and simmer until thick, stirring occasionally.

Season as required with salt and pepper; add the cooked meat/fish until heated through.

Grilled-prawns,-mango-salad-and-exotic-dressing

Grilled prawns, mango salad and exotic dressing

Ingredients:

9 Raw Prawns peeled but leave tails on

Marinade

1 tablespoon CocoPacific Virgin Coconut Oil
1 tablespoon lemon juice
Salt and pepper

Place in a bowl and mix thoroughly, add prawns and leave for ½ an hour.
In the meantime oil 3 skewers, (this is so they do not burn during the cooking process).

Salad

Small cos lettuce, shredded
Medium cucumber, cut in half and grated lengthways (stop when you reach the pips)
2 large ripe tomatoes, halved, quartered and thinly sliced
1 large ripe Mango, cut into thin strips

Exotic dressing

2 tablespoons CocoPacific Virgin Coconut Oil
2 teaspoons TIANA Fair Trade Organics Raw Active Honey
¼ cup lemon juice
1 tablespoon ginger juice
1 tablespoon soy sauce
¼ teaspoon crushed garlic

Method:

Place all ingredients into a large bowl and whisk until thoroughly mixed, add the salad and mix together.

Now, grill prawns for a couple of minutes on both sides.

Serve in small bowls with prawns on top.