Baked Peaches with Coconut Streusel
Coconut Strawberry “Ice Cream”
Makes one 9-inch double-layer cake
This could easily elbow out my 25-year-old daughter’s all-time favourite chocolate mocha cake to become her birthday cake tradition. The tropical flavours of banana and mango sent her over the moon when I tested this recipe. Her dad loves it, too, so it’s likely going to be a twice-annual celebration cake.
1-1/2 cups mashed ripe bananas
1 tsp pure vanilla extract
1/4 cup coconut cream or coconut milk
1-1/4 cups all-purpose flour
1 cup coconut flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
1/4 cup softened coconut oil
1/4 cup unsalted butter, at room temperature
1-1/2 cups coconut sugar crystals
2 large eggs
2 cups Mango Icing (page 174)
1. Preheat oven to 350°F. Line the bottom of two 9-inch round cake pans with parchment paper.
2. In a bowl, combine bananas, vanilla and cream. Set aside.
3. In a separate bowl, whisk together all-purpose flour, coconut flour, baking powder, baking soda and salt. Set aside.
4. In a mixing bowl or the bowl of a stand mixer, beat together the oil and butter until light and creamy. Add sugar crystals slowly, beating until well blended. Add eggs, one at a time, and continue to beat until fluffy.
5. In alternating batches, add one-third of the dry ingredients and one-third of the banana mixture, mixing well after each addition, until a smooth batter has formed.
6. Pour equal amounts of the batter into prepared cake pans, tapping the sides of the pans so that the batter is evenly distributed. Bake in preheated oven for 30 minutes or until a toothpick inserted into the centre of the cake layers comes out clean and the layers begin to pull away slightly from the sides of the pans. Invert cake layers onto wire racks and set aside to cool completely.
7. Meanwhile, prepare Mango Icing.
8. Transfer 1 cake layer to a plate. Spread reserved mango purée overtop (see Mango Icing, Step 2, page 174). Top with the remaining cake layer. Spread icing evenly over the top and sides of the cake.
You will need 4 to 5 very ripe bananas for this cake. You can mash them using a fork or potato masher, but for this cake, I prefer a smooth purée, so I process them in a blender or food processor.
For both the cake batter and icing, be sure not to liquefy the coconut oil. This means you will have to watch the oil as it softens in the pan of hot water and remove it as soon as it softens to the consistency of room-temperature butter.
Coconut sugar crystals replace granulated sugar in the cake batter. Look for raw, enzymatically active, organic coconut sugar crystals—they are low glycemic and contain amino acids, minerals, vitamin C and broad-spectrum B vitamins.
Makes 2 cups
If you make just the mango purée (to the end of Step 2), it is great as a creamy fruit layer in fruit parfait or as an accompaniment to fresh fruit. With the addition of cream cheese and icing sugar to the purée, this recipe becomes a cool twist on traditional cream cheese icing.
1/3 cup coconut water or plain water
1/3 cup granulated sugar
2 tbsp freshly squeezed lemon juice
3 mangoes, chopped
1/4 cup spreadable cream cheese
1/4 cup softened coconut oil
3 to 4 cups icing sugar
1. In a saucepan, combine water, granulated sugar and lemon juice. Bring to a boil over medium heat. Reduce heat and simmer, stirring constantly, for 2 minutes. Add mangoes and cook, stirring occasionally, for 12 minutes or until soft. Set aside to cool completely.
2. Using a blender or potato masher, combine the mango mixture with the cream cheese to make a smooth purée. Reserve one-third of the mango purée for cake filling.
3. Add oil to the remaining mango purée and mix well. In 1-cup batches, add icing sugar, stirring well after each addition to make a soft, spreadable icing.
Makes 4 servings
Coconut stars in every part of this exceptional dessert. The streusel topping gives a nutty, crunchy finish to the baked peaches.
1/3 cup softened coconut oil
1/2 cup coconut sugar crystals
1/3 cup coconut flour
1/4 cup large-flake rolled oats
1/4 cup coarsely chopped almonds
1/2 tsp ground cinnamon
1/8 tsp sea salt
4 peaches
1/2 cup coconut cream or Whipped Coconut Cream Topping (optional; page 192)
1/3 cup toasted shredded coconut, fresh or dried
1. Preheat oven to 375°F. Lightly oil a 9- × 13-inch baking dish.
2. In a bowl, using a wooden spoon, cream oil and sugar crystals. Add flour, oats, almonds, cinnamon and salt and beat until well combined. Mixture will be crumbly and coarse in texture. Set aside.
3. Cut peaches in half and remove pits. Arrange peaches, cut side up, in a single layer in prepared baking dish. Divide streusel into 8 equal portions and press evenly on top of each peach half. Bake for 15 minutes or until streusel has browned. (Be careful not to overcook or peaches will fall apart.)
4. Serve warm. Arrange 2 peach halves on each of 4 dessert plates. Drizzle with cream or top with a dollop of whipped topping (if using). Garnish with toasted coconut.
For this recipe, large just-ripe freestone peaches or nectarines are best. Freestone varieties are firm and less juicy than clingstone varieties, so it is easier to remove the pit and keep the peach halves in one piece. My favourite freestone varieties are Red Haven and Redstone; other varieties include Glowhaven and Cresthaven (at left).
To toast coconut: Preheat oven to 350°F. Arrange coconut in an even layer on a rimmed baking sheet and toast, stirring once or twice, in preheated oven for 5 to 7 minutes or until lightly brown.
Makes 12 quindins
A popular Brazilian dessert, these little cakes or puddings are called quindins. My version uses more egg white, which makes them slightly lighter than those typically found in Brazil. The coconut floats to the top while cooking and leaves a jelly-like layer of custardy sugar and egg at the bottom. Remove cooked cakes from the pan and turn upside down so the coconut acts as a crust for the custard, which should be on the top when served.
5 large eggs
1/2 cup coconut sugar crystals
1/4 cup lightly packed brown sugar
1 tbsp softened coconut oil or butter
2 cups sweetened coconut flakes, fresh or dried
1. Preheat oven to 350°F. Lightly grease a 12-cup muffin pan.
2. Separate eggs, placing 5 yolks in a bowl and 3 whites in a separate bowl. Discard or reserve remaining 2 egg whites for another use. Using a hand-held or electric mixer, beat egg whites until stiff peaks form. Set aside.
3. In a bowl, blend sugar crystals, brown sugar and oil. Beat in the egg yolks. Stir in coconut flakes. Fold in the beaten egg whites. Spoon into prepared muffin pan (at left).
4. Prepare a bain-marie: Place muffin pan in a larger baking pan filled with 1-inch boiling water. Bake for 35 minutes or until firm and golden. Remove pan from bain-marie and set aside to cool until the sides of the cakes begin to pull away from the sides of the pan. Transfer to a cooling rack, flipping the quindins so the coconut is on the bottom and the egg custard is on the top.
A bain-marie (hot-water bath) is used to gently cook the egg and sugar mixture into a “custard” and prevents the eggs from cooking too fast and hardening like scrambled eggs.
Makes 20 squares
Coconut flour is gluten-free and high in protein as well as fibre, but it does take some time to adjust to the way it performs in baked goods. It absorbs liquids; therefore, recipes featuring coconut flour require more eggs and other liquids. Baked goods made with coconut flour are also more crumbly than those made from wheat flour (due to the lack of gluten).
6 large eggs
3 cups coconut sugar crystals
1 tbsp pure vanilla extract
3 cups sweetened shredded coconut, fresh or dried
1/2 cup dried cherries
1/2 cup large-flake rolled oats
6 tbsp coconut flour
1 tsp sea salt
1. Preheat oven to 350°F. Lightly oil a 9- × 13-inch baking pan.
2. In a bowl, using a hand-held or electric mixer, beat eggs. Add sugar crystals and vanilla and beat until smooth. Stir in shredded coconut, cherries, oats, flour and salt. Press into the prepared pan and bake for 15 to 20 minutes or until set and golden.
3. Transfer to a wire rack to cool for 10 minutes. Cut into 2-inch squares and transfer to a plate to cool completely. Squares keep in an airtight container for 3 days at room temperature and up to 5 days in the refrigerator.
Makes 1 pie
What can I say? It’s richly flavoured with coconut, it’s silky smooth and it melts in your mouth. It’s also easy to make. I think you’ll agree that this is a blue-ribbon dessert.
1/2 cup coconut sugar crystals
1/4 cup cornstarch
2 cups coconut milk
1 tsp pure vanilla extract
1/2 cup sweetened shredded coconut, fresh or dried
1 Coconut Pie Crust (page 182), baked and cooled
2-1/2 cups Whipped Coconut Cream Topping (page 192)
1/4 cup toasted shredded coconut, fresh or dried
1. In a saucepan, combine sugar crystals and cornstarch. Whisk in milk and vanilla. Bring to a boil, add shredded coconut and cook, stirring constantly, for 2 to 5 minutes or until thickened. Set aside to cool.
2. Scrape into prepared pie crust and spread evenly. Cover and refrigerate until ready to serve. Spread whipped topping evenly over pie and sprinkle with toasted coconut.
To toast coconut: Preheat oven to 350°F. Arrange coconut in an even layer on a rimmed baking sheet and toast, stirring once or twice, in preheated oven for 5 to 7 minutes or until lightly brown.
VARIATION: Turn this into a Banana Cream Pie by slicing 2 ripe bananas into the bottom of the baked coconut pie crust just before adding the filling in Step 2.
Makes 1 pie crust
Try using this coconut pie crust in place of the traditional pie crust in all of your favourite pie recipes—it adds a lightly sweet and nutty flavour that’s just brilliant. (Some recipes in this chapter, such as Chocolate Coconut Cheesecakes on page 183, call for this crust unbaked.)
2-1/2 cups sweetened shredded coconut, fresh or dried
1 cup finely chopped pecans
2/3 cup coconut sugar crystals
2 large egg whites
3 tbsp melted coconut oil
1/2 tsp sea salt
1. Preheat oven to 300°F.
2. In a bowl, combine shredded coconut, pecans, sugar crystals, egg whites, oil and salt.
3. Press into a 9-inch pie plate and bake in preheated oven for 15 to 20 minutes or until lightly golden. Set aside to cool.
TO MELT CHOCOLATE: Coarsely chop the chocolate and place in the top of a double boiler or heatproof bowl (not plastic) set over a pan of simmering water. (The bottom of the bowl should be about an inch above the water so that only the steam heats it. Make sure the bowl is dry inside and be careful not to splash any water into the chocolate—even the smallest amount of water will cause chocolate to lose its smooth and creamy texture and cause it to seize and clump.) Stir frequently and remove the bowl from the heat when the chocolate has melted. Dry the bottom of the bowl and transfer it to a wire rack to cool. Do not add hot chocolate to the cheese mixture—it will cook the eggs and affect the texture of the cheesecakes. Once melted, chocolate will stay liquid for about an hour, but it will harden if left in a cool place or left overnight, so melt the chocolate before starting the recipe in order to allow time for it to cool.
Makes 6 individual cheesecakes
The nice thing about these sensational cheesecakes is that you can make them in custard cups of any size to suit the occasion. If you bake them in wide-mouth canning jars, you can put the lids on, tie bows around them and take them to a special event as an exceptional dessert contribution.
6 oz dark chocolate
1 Coconut Pie Crust (page 182), unbaked
170 g cream cheese, softened
113 g ricotta cheese
1/2 cup coconut sugar crystals, ground until fine
2 large eggs
1 tsp pure vanilla extract
1/2 cup Coconut Fudge Sauce (page 184)
1 cup Whipped Coconut Cream Topping (optional; page 192)
1. Preheat oven to 300°F.
2. Melt and cool chocolate (see facing page).
3. Arrange 6 custard cups or ramekins (3-1/2 to 4-inch diameter) on a baking sheet. Divide pie crust into 6 equal portions and, using the back of a spoon, press each portion into the bottom of a custard cup. Bake in preheated oven for 15 to 20 minutes or until light golden. Transfer to a cooling rack and set aside to cool. Leave oven on.
4. In a food processor, combine cream cheese, ricotta cheese, sugar crystals, chocolate, eggs and vanilla and process for 1 minute or until smooth. Spoon filling into shells and bake for 20 to 25 minutes or until set (a knife inserted into the centre comes out clean). Let cool. Cover and refrigerate for at least 1 hour or overnight.
5. Serve chilled or at room temperature. Drizzle with fudge sauce and top with a dollop of whipped topping (if using).
You can bake the crust in the custard cups and refrigerate up to 48 hours in advance. Bring to room temperature before filling and baking the cheesecakes.
For the antioxidant benefit, use dark chocolate with 70% or more cocoa solids.
To grind coconut sugar crystals: Using a spice grinder or clean coffee grinder, process coconut sugar until fine.
Makes 1-1/2 cups
It’s coconut, it’s fudgy—it’s good. Very good.
2 cans (5.4 oz/160 mL each) coconut cream
1 cup coconut sugar crystals
1 cup brown sugar
1 tsp sea salt
1. In a saucepan, combine cream, sugar crystals, brown sugar and salt. Bring to a boil over medium-high heat, stirring constantly, until sugars are melted. Reduce heat and simmer, without stirring, for 7 minutes.
2. Remove from heat, stir and pour into a buttered 9-inch pie plate or 9- × 9-inch baking dish. Set aside to cool. Transfer to a sauceboat or bowl and cover tightly. Store in refrigerator for up to 5 days. Serve as a topping for ice cream, cake, custard and other desserts.
The sauce will thicken on cooling but may separate as the coconut oil solidifies. If it separates, warm it (by partially immersing the container in hot water, not boiling) and stir with a fork before using.
Makes 4 to 6 servings
This recipe is adapted from a recipe by Sidra Forman that appeared in Edible DC magazine. I love it because it’s a delicious vegan alternative to ice cream. You’ll need an ice-cream maker to make this recipe.
2-1/2 cups coconut milk
1/2 cup fresh coconut water and immature coconut meat (optional)
1-1/2 cups halved fresh strawberries or 1 cup puréed strawberries
1/4 cup + 2 tbsp softened coconut oil
1/2 cup coconut nectar
1 tsp sea salt
1. In a blender, combine milk, coconut water and immature coconut meat (if using), strawberries, oil, nectar and salt. Secure lid and blend until smooth. Taste and add more nectar if needed.
2. Freeze, following manufacturer’s instructions for your ice-cream maker.
You can substitute raw coconut water for the coconut meat if a fresh, immature coconut is not available.
VARIATION: You can substitute 1 cup of any puréed fruit for the strawberries.
Makes 24 tarts
Of course, for lemon lovers, no recipe collection would be complete without a tart lemon dessert. This is an uncooked version that sets thanks to the coconut. The texture is definitely not silky smooth: the coconut adds significant bite to the filling.
1/2 recipe Coconut Pie Crust (page 182), unbaked
1/2 cup coconut milk
4 tbsp melted coconut oil
3 tbsp coconut nectar
2 cups sweetened shredded coconut, fresh or dried
1 packet (7 oz/200 g) creamed coconut, cut into chunks
Grated rind from 2 lemons
1/2 cup freshly squeezed lemon juice
1/2 tsp sea salt
1 cup Whipped Coconut Cream Topping (optional; page 192)
1. Preheat oven to 300°F.
2. Fill each well of two 12-cup tart pans with about 1 tablespoon of coconut pie crust, pressing crust evenly up the sides. Bake in preheated oven for 15 to 20 minutes or until lightly golden. Set aside to cool.
3. In a blender or food processor, combine milk, oil, nectar, shredded coconut, creamed coconut, lemon rind, lemon juice and salt. Secure lid and process until combined.
4. Scoop about 1 tablespoon of the filling into prepared tart shells. Cover and refrigerate for at least 1 hour or overnight. Serve chilled or at room temperature with a dollop of whipped topping (if using).
Makes 18 macaroons
The egg whites are not beaten to stiff peaks in this recipe. One bowl, a fork, a tablespoon and a baking tray are all the equipment you need to prepare these classic coconut cookies. Be sure that the oven is preheated before you bake them.
2 large egg whites
1/2 cup coconut sugar crystals
2 cups medium grated coconut, fresh or dried
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, using a fork, beat the egg whites for about 20 seconds or until frothy. Beat in sugar crystals. Stir in grated coconut, 1 cup at a time, mixing with the fork in between batches to make sure there are no dry spots in the mixture.
3. Using a tablespoon and pressing each scoop against the side of the bowl to compact it, drop mounds of coconut batter onto prepared baking sheet. Flatten slightly with the fork. Bake for 10 to 15 minutes or until the base of the macaroons is golden. Transfer to a cooling rack and let cool. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.
Using sweetened coconut in this recipe makes the macaroons almost like candy, so I prefer to use unsweetened coconut.
Prepare these delicious treats as large or as small as you wish. To make 18 macaroons, I use a standard measuring tablespoon.
Because they are coconut-dense, macaroons do not spread out as they bake, so you can arrange them fairly close together on the baking sheet.
VARIATION: For something different, try pressing a whole almond (I prefer salted toasted almonds) into the centre of each macaroon before baking. You can also dip one half of each cooled macaroon in melted dark chocolate.
Makes 18 tarts
I’m not a dessert person. While I did have a heck of a sweet tooth growing up, I don’t usually eat pie or cake after a meal. But I do like to serve dessert when people come for dinner, and this is such an easy one to make, especially because you can freeze the leftovers.
1/2 recipe Coconut Pie Crust (page 182), unbaked
2 cans (5.4 oz/160 mL each) coconut cream
10 oz dark chocolate, chopped
1 cup Whipped Coconut Cream Topping (optional; page 192)
1. Preheat oven to 300°F.
2. Fill each well of a 12-cup tart pan and six wells of a second tart pan with about 1 tablespoon of coconut pie crust, pressing crust evenly up the sides. Bake in preheated oven for 15 to 20 minutes or until lightly golden. Set aside to cool.
3. In a saucepan, bring cream to a simmer over medium heat. Add chocolate and cook, stirring constantly, for 2 minutes or until chocolate has melted. Set aside to cool.
4. Pour chocolate coconut cream filling into prepared tart shells. Freeze for 10 minutes or until the filling is set. Serve chilled or at room temperature with a dollop of whipped topping (if using).
This is a rich dessert and a tiny tart is ample for most people, so use a tart tin (not a muffin tin) with 1- × 1-inch wells.
For the antioxidant benefit of chocolate, use dark chocolate with 70% or more cocoa solids.
Makes 12 cookies
The mango and coconut chips take this cookie from an ordinary, healthy oatmeal treat to a soft and chewy dessert experience. Make the cookies small or large, but make them often for kids and adults alike.
1/2 cup coconut flour
1/2 cup all-purpose flour
1-1/2 cups large-flake rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp Polynesian Spice Blend (page 140) or ground cinnamon
1/2 cup coconut milk or coconut water
1 large egg
1 ripe banana
1/4 cup coconut nectar or pure maple syrup
1/4 cup melted coconut oil
1 tsp pure vanilla extract
1 mango, diced
1/4 cup sweetened coconut chips or flakes, fresh or dried
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine coconut flour, all-purpose flour, oats, baking powder, baking soda, salt and spice blend.
3. In a separate bowl, using a fork, beat milk and egg until combined. Mash banana into milk mixture. Add nectar, oil and vanilla and mix well.
4. Make a well in the dry ingredients. Add the wet ingredients to the dry ingredients and stir until well combined. Gently fold in the mango and coconut chips until evenly distributed. Cover and refrigerate for 5 to 10 minutes.
5. Using a 4-ounce cookie scoop or 2 heaping tablespoons, drop dough on prepared baking sheet, spacing each about 1 to 2 inches apart. Flatten slightly with a fork. Bake in preheated oven for 15 minutes or until golden on the bottom and firm on top. Let cool on baking sheet for 2 to 3 minutes or until set and transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Makes 2-1/2 cups
The calories in this whipped topping are high—about 200 per serving—but the fat from the coconut is more desirable than the additives from non-dairy toppings. For best results, chill cans of coconut cream for at least 3 hours or overnight.
2 tbsp coconut sugar crystals
1 tbsp coconut flour
2 cans (5.4 oz/160 mL each) coconut cream, chilled
1 tsp pure vanilla extract
1. In a blender or small food processor, process sugar crystals to a fine powder. Transfer to a bowl and stir in flour.
2. In a deep bowl, combine coconut cream and vanilla. Using an electric mixer, beat until thick and fluffy. Fold in powdered sugar and flour mixture, a little at a time, until well blended and thick. Use immediately or cover and refrigerate for up to 3 days.
The quality of the coconut cream is important in this recipe. There may be other brands that work, but I have used Native Forest with great success. If you can’t find a good-quality coconut cream, use the following substitution.
To substitute for 2 cans of coconut cream: Chill 2 cans (14 oz/398 mL each) coconut milk for at least 30 minutes. Flip the cans upside down and open the bottom of 1 can. Scoop out the solid “cream” and measure 3/4 cup (you may need to open the second can). Store the remaining liquid in an airtight container in the refrigerator for up to 3 days and use in recipes that call for coconut milk.
