Coconut And Chocolate Squares

Another sweet treat was required this weekend for cricket morning tea so, introducing one of the easiest sweet treats to make with no baking required.

Makes 30-50 pieces depending on how you cut them up.

Ingredients

600g desiccated coconut

420g icing sugar, sieved

2 x 395g condensed milk

2 teaspoons vanilla extract

1/2 teaspoon apple cider vinegar

50g plain chocolate, I use 70% cocoa 

Method
Line the base and sides of  a large roasting tin with baking parchment.

In a very large bowl, weigh out the coconut and sifted sugar, stir to combine.

Now add the condensed milk, vanilla extract and cider vinegar.

Using your hands, mix really well.

Pour the coconut mixture into the prepared tin and push down with the back of a silicone spatula to flatten it out evenly.

Melt the chocolate carefully in the microwave and drizzle over the coconut base.

Pop the roasting tin into the fridge for three hours and then remove the paper and cut into squares.

I keep this in the fridge here as we are in summer but if you are in a cooler climate, in the cupboard is fine.

Brazilian Chocolate Orange Balls

These are a rather dangerous treat to have in the house!

I get the boys involved in rolling the balls out as they are often for their social events or cricket club morning teas.

Makes 28 balls.

Ingredients

30g butter

395g tin condensed milk

100g dark chocolate, 70% cocoa

Zest of one orange

150g desiccated coconut

Method

In a large heavy based pan, heat the butter and condensed milk over a low heat, slowly bring it up to the simmer and simmer, stirring all the time, until it thickens, around ten minutes.

Take the pan off the heat and beat in the chocolate.

Once the chocolate has melted add the orange zest and 100g of coconut. Stir well and set aside to cool.

Once the chocolate mixture has cooled, pour the remaining coconut onto a plate and roll walnut sized balls of the chocolate mixture in the coconut. Repeat until all of the chocolate mixture has been used up.

Keep in a cool place.

Date And Coconut Bliss Balls

Perfect for the lunch boxes or to give you a wee boost with no added sugar and wonderfully gluten, dairy and egg free too!

Makes 36.

Ingredients

300g pitted dates

210g sultanas

200g desiccated coconut

3 tablespoons coconut oil

Method

Process the dates, sultanas, 150g coconut and oil in a food processor and pulse until finely chopped and coming together a little.

Tip the remaining coconut into a bowl.

Roll the date mix into walnut sized balls and then roll in the coconut.

Store in an airtight container.

Coconut and Lime Chicken Strips

Coconut and lime go so well together!

These are one of my homemade takes on chicken nuggets. Fast food Friday is a challenge the boys set to make healthier, non processed fast food to start the weekend off.

When I say use only one hand to coat the strips I really do mean it, I can guarantee the phone will go or the door bell as soon as both hands are covered in crumbs!

Serves 8.

Ingredients

1.2kg chicken breasts, cut into thin strips

zest of 3 limes

250g unsweetened desiccated coconut

a pinch of chipotle chilli powder

salt and pepper

150g rice flour

3 eggs, beaten

Method

Process the lime zest, coconut, chipotle chilli, salt and pepper to make a light crumb.

Measure the crumb, eggs and rice flour into separate bowls.

Using one hand, dip each strip into the rice flour, followed by the egg and finishing with the coconut, set aside until finished.

If baking, preheat the oven to 190 degrees Centigrade. Bake the strips for 25-30 minutes until golden.

If deep frying, heat the oil until a sprinkle of coconut sizzles, deep fry in batches until golden brown.

Chocolate Brazilian Coconut Kisses

We seem to be going through a South American phase in the kitchen just now and I’m not complaining!

I have made Brazilian coconut kisses or Beijinhos de coco before and they were lovely but I just wondered if a wee bit of chocolate might improve them even more.

Don’t  be tempted to use regular chocolate, due to the sweetness of the condensed milk you need dark chocolate to balance it!

Makes 26-28. Do not store them in the fridge, you won’t be able to bit them!

Ingredients

395mls condensed milk

30g butter

100g dark chocolate, 70% cocoa solids

150g desiccated coconut

Method

In a heavy based pan, warm condensed milk and butter to just below simmering.

Stir continuously until the milk thickens to the point where you can draw a spoon through it and it doesn’t immediately run back in on itself. It will probably take 15-20 mins.

Add the chocolate and beat vigorously until the chocolate is completely melted and combined.

Add 100g coconut and beat to combine.

Set aside to cool.

Once cool enough to handle, pour the remaining 50g of coconut onto a plate.

Take small quantities of mix and roll into balls, around 2cm diameter.

Roll the balls in the coconut and then set aside, repeat with the remaining mixture.

Banana and Coconut Muffins

The boys are all back at school now after the long summer holidays so I am back to baking for the lunch boxes.

These are gluten and dairy free and I  just top them off with a little brown sugar and cinnamon.

Makes 12 muffins.

Ingredients

3 large bananas

1 egg

100g buckwheat flour

50g desiccated coconut

60g tapioca/arrowroot flour

1 teaspoon gluten free baking powder

1 teaspoon bicarbonate of soda

75g icing sugar

100mls sunflower oil

50g brown sugar

1/2 teaspoon ground cinnamon

Method

Preheat the oven to 180degrees Centigrade. Line a 12 hole muffin tin with paper cases.

Combine the brown sugar and cinnamon in a small bowl, set aside.

In a food processor, process the bananas and eggs.

Add the buckwheat, tapioca, coconut, baking powder, bicarb, icing sugar and oil, process again.

Pour the batter into the prepared paper cases, around 2/3 full.

Top with the brown sugar mix.

Bake for 18-20 mins, allow to cool on a wire rack.

Gluten Free Chocolate and Coconut Muffins

Light gluten free muffins with a little coconut to help them keep their shape!

The boys love them as a school lunch treat!

This recipe makes 12 muffins.

Ingredients

80g tapioca/arrowroot flour

80g glutinous rice flour

3 tablespoons cocoa powder

150g brown sugar

100g desiccated coconut

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

2 eggs, beaten

140mls milk

140mls vegetable oil

Method

Preheat the oven to 170degrees Centigrade.

Line a twelve hole muffin tin with paper cases.

In a food processor, measure in the flours, cocoa, sugar, coconut, baking powder and bicarbonate of soda.

Give it a whizz to get some air into it.

Add the eggs and then with the motor running, add the milk and oil.

You will have quite a runny batter! Don’t panic!

Now pour into the prepared cases.

Bake for 20mins until risen.

Allow to cool on a wire rack.