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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.

Moussaka; coconut oil; CocoPacific

Moussaka – CocoPacific Way!

Moussaka – A Greek hearty supper

 

Ingredients:

1 Aubergine, sliced
4 tbsp of CocoPacific Virgin Coconut Oil
1 Onion, chopped
2 Cloves Garlic, crushed
350g Lean Minced Lamb
225g Can Tomatoes
3 tbsp Tomato Purée
5 tbsp Dry Red Wine
1 tsp Fresh Thyme, chopped
Salt and Pepper, to taste
300ml Natural Yoghurt
2 eggs, Lightly Beaten
75g Parmesan Cheese, grated
Method:

Sprinkle aubergine with salt and leave for 30 minutes.
Heat 1 tbsp CocoPacific Virgin Coconut Oil in a pan, add onion and garlic and fry until soft.
Add lamb, cook for 5 mins. Drain off fat. Add tomatoes, tomato puree, wine, thyme and seasoning. Simmer for 10 mins.
Mix together the yoghurt, eggs, half the cheese and seasoning,
Preheat oven. Rinse aubergine and pat dry. Heat remaining CocoPacific Virgin Coconut Oil and fry aubergine in batches, until golden on both sides.
Layer aubergine and mince in an oven-proof dish, finishing with a layer of aubergine. Pour yogurt mixture over aubergines and top with remaining cheese.
Bake for 40-45 mins or until cheese topping is golden.

dark chocolate apricot cake

Dark Chocolate & Apricot Cake

This luscious gluten free Dark Chocolate and Apricot Cake will be very hard to beat.

 

For this Dark Chocolate and Apricot Cake we will use ground almond which offers moist and a nutty flavour to our cake. When cooling, the cake might sink and create cracks on the surface. Worry not! This will be covered by the apricot jam and chocolate topping.

Dark chocolate and apricot are a simply divine combination which offers an incredible, sweet and tangy flavour.  Combined with the nutty almond flavour this cake might become your favourite treat.

 

Ingredients:
• 250g Dark Chocolate
• 175g CocoPacific Virgin Coconut Oil
• 125g CocoPacific Coconut Palm Sugar
• 200g Ground Almonds
• 4 eggs, separated
• 5 tablespoons of apricot compote
• Raspberries to decorate (optional)

 

Method:

Preheat the oven to 180C and grease 22cm spring-form cake tin.

Melt 175g dark chocolate in a bowl, over pan of simmering water. Remove from heat.

In a pan, heat 125g of CocoPacific Virgin Coconut Oil with CocoPacific Coconut Palm Sugar. Stir in ground almonds, eggs yolks and dark chocolate. Beat together.

Whisk eggs whites until stiff and fold in to dark chocolate mixture. Pour into tin and bake for 50 min until firm to touch.

Leave for a few minutes then turn on to wire rack and leave to cool. Coat top cake with apricot compote.

Melt remaining CocoPacific Virgin Coconut Oil with 75g dark chocolate. Stir and spread over top of cake, allowing mixture to run down the sides. Add the raspberries on top.