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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.

Mediterranean Tuna Pasta - CocoPacific Way!

Mediterranean tuna pasta

Ingredients:
2 tablespoons CocoPacific Virgin Coconut Oil
2 tablespoons Extra Virgin Olive Oil
4 gloves garlic, crushed
1 can Tuna in brine, drained
¼ cup chopped black olives
3 tablespoons finely chopped red bell peppers
3 tablespoons chopped capers
1 tablespoon Italian seasoning or dried basil leaves
Salt and pepper to taste
1 (400 gram) pack spaghetti noodles, cooked al dente
1 cup chopped fresh white cheese (ricotta or feta)

Method:

In a pan, heat both the oils. Fry the garlic until lightly browned.  Add the tuna, peppers and capers.

Stir-fry for a few minutes.

Season with salt, pepper and Italian seasoning.   Put in the pasta and toss to coat with the tuna mixture.

You may add more CocoPacific Virgin Coconut Oil if pasta looks dry.

Transfer to a platter and top with the cheese.

Profiteroles

Profiteroles

Ingredients:
75g CocoPacific Virgin Coconut Oil
200ml cold water
100g TIANA FairTrade Organics All Purpose Cassava Flour (gluten free)
3 eggs, lightly beaten
300ml double cream

Sauce:
500g CocoPacific Coconut Palm Sugar
175g plain chocolate
300ml cold water
1 tsp CocoPacific Virgin Coconut Oil

Method:

Preheat oven.
Put the CocoPacific Virgin Coconut Oil in a saucepan with water and bring to boil.
Remove from heat and immediately tip in all of TIANA FairTrade Organics All Purpose Cassava Flour (gluten free). Beat thoroughly with wooden spoon until smooth.
Gradually beat in eggs. Cover 3 baking trays with baking parchment. With medium nozzle, pipe walnut sized balls on to trays.
Bake for 25-30 mins until crisp. Make slit in side of each profiterole to release steam. Leave to cool on wire rack.
To make sauce, put CocoPacific Coconut Palm Sugar, chocolate and water in a saucepan. Heat gently, stirring occasionally, until dissolved.
Bring to boil and simmer for 10-15 mins, stirring occasionally, until a thick pouring consistency.
Stir in CocoPacific Virgin Coconut Oil, remove from heat and leave to cool.
Whip cream until stiff and fill profiteroles. Arrange on serving dish, pour over a little sauce and serve remaining sauce separately.