Tag: coconut

Pumpkin Coconut Mousse (Vegan and Paleo)

Melissa King 41 Comments

Pumpkin Coconut Mousse.  Pumpkin and coconut.  The two flavors are very different, but they go so well together.  I whipped up this light and healthy pumpkin mousse in practically no time at all.

It would be great for Thanksgiving.  A new twist on your typical pumpkin desserts and mousse recipe.  I used a mousse recipe very similar to my Grain Free Pumpkin Tart filling.

 

pumpkin coconut mousse

If you don’t care for the taste of coconut, you can certainly try this recipe using heavy whipping cream as well.

I also already have an Almond Butter Mousse recipe on my blog that is equally delish!  It’s like pumpkin pie without the crust.

Pumpkin Coconut Mousse

Pumpkin Coconut Mousse

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Prep Time 20 min Serves 4 - 6 servings     adjust servings

Ingredients

Instructions

  1. The night before you go to make this, place an unopened can of coconut milk in the fridge.
  2. The next morning, pull out the can and open it.
  3. Scoop out the solid white part and place it in the mixture. You can save the leftover liquid for smoothies.
  4. Using the whipping attachment, whip the coconut into a cream. I did this with my KitchenAid mixer .
  5. While that is whipping, make the pumpkin mixture. In another bowl, combine the pumpkin, spices and maple syrup and mix well.
  6. Once the “cream” is done, gently fold it into the pumpkin mixture.
  7. Chill in the fridge until it is ready to be eaten. Enjoy!

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Pecan Coconut Truffles

Melissa King 15 Comments

So yesterday I had this great idea.  I was going to make a sweet spread out of pepitas and pecans.  You know, with a little spice for the season?  Well my idea was a fail because my spread never got to the right consistency.  So instead of scrapping the whole thing, I turned them into delicious truffles!  If you like my Coconut Truffles, you will love these!

pecan pumpkin truffles watermark

I added the coconut to hide the not so appealing color of the truffles.  You could also coat them in chocolate if you like.  These are a cinch to make and taste so good!  They would be great for holiday parties along with my Pistachio Truffles.

Pecan Coconut Truffles

Pecan Coconut Truffles

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Prep Time 10 min Serves 10 balls     adjust servings

Ingredients

Instructions

  1. In the food processor , combine the pepitas and pecans.  Grind them into a course consistency. 
  2. Then add in the spices, oil and maple syrup and continue to pulse until a loose dough starts to form. 
  3. Roll the dough into balls and place them in the fridge to firm up. 
  4. Once firm, roll the balls into a small amount of water and then roll them into the coconut. 
  5. Once all are done, place them back into the fridge for a few minutes.

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Recipe Notes

I got 10 balls out of my batch. Enjoy!

Pumpkin Coconut Fudge (Vegan and Paleo)

Melissa King 56 Comments

This Pumpkin Coconut Fudge is good.  So good that I had to keep it away from my family before they ate it all.  I still needed pictures!

It’s been raining for days here in Dallas, but today was clear enough for me to shoot them.  It’s very easy to make too.  If you love coconut and pumpkin, you will love this pumpkin coconut vegan fudge recipe!

 

Pumpkin Coconut Fudge

 

Vegan, gluten free and grain free.  I do have to mention that the consistency of these is a little softer than my other fudge recipes.  It still does give you that melt in your mouth feel, but it’s softer, almost giving it a light texture as well.

 

Pumpkin Coconut Fudge

 

Want to make this recipe? Watch the video below.  For more videos, please subscribe to my You Tube Channel.

 

Looking for more pumpkin recipes?

Pumpkin Coconut Fudge

Pumpkin Coconut Fudge

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Prep Time 15 min Serves 6 cups     adjust servings

Ingredients

Instructions

  1. In a saucepan , on med heat, mix all the ingredients together and stir until combined.
  2. Pour the mixture into lined muffin pans . I used standard size, but mini muffin pans would work great too.
  3. Put them in the fridge to set. I gave them a few hours to fully set. I got 6 out of my batch. Should last a couple weeks in the fridge. Enjoy!

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Pumpkin Coconut Fudge

Coconut Vanilla Overnight Oats

Melissa King 123 Comments

Coconut Vanilla Overnight Oats.  Oh. My. Gosh.  This overnight oats recipe may be my most favorite so far.  If you love my Coconut Cream Larabars, you will love these overnight oats too!

 

coconut vanilla overnight oats

 

Coconut butter just makes everything a little better.  It is so rich and delicious!  I actually didn’t use cranberries in my recipe, I just thought the color was great for the photo. I may try adding them to the recipe next time. Raspberries would be a nice addition too.

I love using steel cut oats in my overnight oats, because I like the crunch.  If you like a smoother oatmeal, feel free to use rolled oats instead.  Both will work out fine in this easy overnight oats recipe.

Coconut Vanilla Overnight Oats

Coconut Vanilla Overnight Oats

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Prep Time 5 min

Ingredients

Instructions

  1. Throw all ingredients in a jar and mix very well.
  2. Store in the fridge overnight and enjoy the next morning.

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Recipe Notes

I make 5 of these at a time and they hold up well. However, if you want to add fresh fruit, add it in right before you eat it. Everything else is fine to sit in the fridge. Enjoy!

Homemade Coconut Butter (Vegan)

Melissa King 186 Comments

Homemade Coconut Butter is amazing!If you have been following this blog for a while, you know that I LOVE coconut and coconut butter.

Funny thing is, I used to hate it.  Now my body craves it.  I guess it knows what is healthy. 🙂  I had an obsession with coconut butter ever since my first taste of Nutiva Organic Coconut Manna.

That stuff is the bomb and it melts in your mouth.  It can get quite pricey, so I thought I would make my own coconut butter.  It’s super easy!

 

homemade coconut butter

So easy that I feel kind of funny calling it a recipe.  Kind of like my Homemade Peanut Butter.  Coconut butter just takes a bit longer than peanut butter, so be patient.

Coconut butter can be used a spread or a dip.  If you use it in baking it can add a richer flavor.  Coconut butter is naturally gluten free, grain free and vegan.

Homemade Coconut Butter

Homemade Coconut Butter

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Prep Time 20 min Serves 1 cup     adjust servings

Ingredients

Instructions

  1. In the food processor , blend up the shredded coconut, scraping the sides down every few minutes. Be prepared to be patient. It takes about 20 minutes.

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Recipe Notes

If you use a blender , it takes about half the time, but you have to scrape down the sides more often and it is harder to manage. I liked making it in the food processor much better. I mixed it for a minute or two and walked away. Came back to mix some more a few minutes later. I just kept repeating those steps until I saw a creamy mixture. It took about 20 minutes for me. Super easy! I store mine in a small mason jar . I love mason jars. You can never have enough. I think it should keep for a couple of weeks. I keep mine on the counter top. You can store it in the fridge, but it will harden slightly. That’s it! Enjoy!

Healthy Key Lime Tarts (Vegan and Paleo)

Melissa King 62 Comments

Healthy Key Lime Tarts.  One of the things I think of during summer is healthy key lime tarts.  I knew I had to find a way to make a healthy key lime vegan tart recipe.

My father-in-law loves all things key lime and he loved this key lime tart recipe!  I had him come over and taste test them.  If you like my Key Lime Larabars, you will love these key lime tarts!

 

Healthy Key Lime Tarts

 

I had soaked some cashews because I was making some Smoky Sweet Potato Tacos and the recipe called for a maple cream.

I thought they were plenty sweet and didn’t end up making the cream part.  The tacos were bomb though!

I used the extra cashew cream in this recipe. These little tarts are vegan, grain free, gluten free and raw.  I hope you enjoy them as much as we did.

Healthy Key Lime Tarts

Healthy Key Lime Tarts

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Prep Time 2 hr Serves 5 - 6 servings     adjust servings

Ingredients

    For the crust

    For the filling

    Instructions

      For the crust

      1. Soak the cashews overnight and then drain and rinse.
      2. In the food processor , grind up the salt, almonds and pecans until they are a course/crumbly texture.
      3. Add the dates and pulse until a dough starts to form. You may need to add a couple tablespoons of water or oil if the dough is not holding well.
      4. Press the dough into individual greased tart pans . I have the kind with the removable bottoms. Makes it real easy to remove them afterward. I got five out of my batch. It helps to use wet hands while forming the dough into place.
      5. Once all the dough is formed in the cups, place in the fridge for 30 minutes to firm the dough back up.

      For the filling

      1. While the dough is firming back up, you can start on the filling. Throw the cashews, coconut milk, sweetener and lime juice in a blender and blend until smooth. I used my Vitamix . Take a taste. If you like it a little more tart, add some more lime juice.
      2. Pour the contents into the tart shells and let chill in the fridge for a couple hours. That’s it!

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