Coconut recipe ideas

Ingredients

¼ cup puffed quinoa

1/3 cup buckinis

1/3 cup dessicated coconut

2 tbsp Jimalie coconut nectar

1 tbsp Jimalie Virgin Coconut Oil 1 tbsp peanut butter (we used almond butter) ¼ tsp Celtic sea salt

 

Salted Caramel Filling

¼ cup peanut butter (we used almond butter)

1½ cup cashew, soaked 3-6 hours

½ cup filtered water 1 tbsp mesquite powder (we left this out because I didn’t have any!)

1 tbsp tahini

1 cup medjool dates

½ Celtic sea salt

1 ½ tbsp Jimalie Virgin Coconut Oil

1 tsp pure vanilla extract

 

Chocolate top

150g dark chocolate (dairy free) 

Procedure

Place all the ingredients of the wafer crunch mix in a mixing bowl, mix until well combined. Drain and rinse cashews and place in high-power blender with remaining caramel peanut (almond) filling ingredient. Blend until smooth (this will take a few minutes).

 

Add in the wafer crunch mix to the caramel filling bowl and mix until well combined. Place into a lined baking tin and place in freezer for 3 hours.

 

Once set, cut into rectangles and return to freezer. In the meantime, melt the chocolate. Press a handful of peanuts (I used crushed almonds) into the bars and place on a rack with a lined tray underneath and pour chocolate over the bars. Or dip the rectangles into the chocolate. Return to freezer to set before enjoying!

 

Store in freezer or fridge.

Ingredients

• 1.5 cups of dry red lentils
• 1 400g tin of diced tomatoes
• 4 garlic cloves
• 1 onion
• 1 tbsp garlic
• 1 tbsp cumin seeds
• 1 tbsp turmeric powder
• 3 tbsp coco oil
• 1 tbsp mustard seeds
• 1/2 tbsp chilli flakes
• 1 tsp coco sugar Water Sea salt for seasoning
• 2 cups of spinach or chopped up chard leaves
• Fresh coriander

Procedure

Rinse wash the dry lentils in water then add to a saucepan and simmer in a pot with enough water for 5 minutes. Drain lentils after 5 minutes. In a frying pan over medium heat, add the spices to a dry pan for 1 minute before adding in the coconut oil, garlic, onion and ginger. Stir until the onions have softened then reduce heat to low and add the lentils and tomatoes and simmer for 15 minutes. Season with salt to your taste and add two tablespoons of water at a time if the dalh starts to become dry. (May need to do this several times) Stir through the leafy greens and garnish with as much or as little fresh coriander as you please. We love coriander in this house so we used half a bunch! Served with basmati rice and a side of salad

Ingredients

• 150g Cacao Butter
• 60g Cacao Powder
• 1-2 Tbsp Jimalie Coconut Nectar with Turmeric or Jimalie Coconut Nectar
• 1 Tbsp Jimalie Coconut Oil
• 10g Tahini
• 1 Tsp Vanilla Extract

Procedure

Melt butter, cacao powder, nectar and coconut oil together. Mix in other ingredients until well combined.

Pour onto a lined baking tray and sprinkle with goji berries, shredded coconut and pumpkin seeds for a cheery christmas theme. (Can also be poured into chocolate moulds).

Leave in fridge for an hour or two to set. If on a baking tray, break up chocolate into pieces and store in an air-tight container in the fridge.

Ingredients

Serves 2

4 Jimalie coconut wraps
1/2 serve rhubarb and apple compote

Procedure

1. Prepare rhubarb and apple compote (refer to basics)
2. Preheat oven to 170 degrees Celsius
3. Lay coconut wraps on a flat surface and place compote down the centre, leaving approx. 2cm on both sides
4. Gently roll the wraps and fold the sides in towards the middle
5. Place roll ups in a square, oven-proof ramekin and bake for approx. 5 minutes or until slightly golden on the sides
6. Serve with cinnamon and coconut yoghurt

Ingredients

• Unsalted Almond Butter
• Banana
• Coconut Milk
• Ice cubes
• Kiwi fruit
• Rice puffs
• Acai
• Coconut Wraps

 

Procedure

1. First layer is an unsalted almond butter.
2. Second layer banana smoothie (one banana, half cup of coconut milk, handful of ice cubes)
3. Third layer is sliced kiwi fruit
4. Fourth layer is homemade granola (see recipe – used rice puffs instead of rolled oats)
5. Fifth layer is acai smoothie (one acai sachet from Amazonia and one banana)
Topped with crispy coconut wraps cut into wafer like triangles and made crispy by heating on a hot pan

 

Ingredients

• 100g Sunflower seeds
• 1 tbls Jimalie Coconut Amino Sauce

Procedure

On a hot pan, add sunflower seeds and continuously stir to avoid burning. Once brown remove from heat and place in a dry bowl. Stir in one table spoon of Jimalie Coconut Amino Sauce. Allow to cool. Store in a glass jar in a pantry, store for up to 3 days. Please note these are quite sticky, so you will have to separate them with your fingers if sprinkling over salads. Enjoy!

Ingredients

Makes a 20-22cm pie

Chocolate Almond Base
1 cup almonds
1 cup pitted dates
1 1/2 tbsp cacao powder
1 tbsp rice malt syrup
pinch of himalayan salt

Date Caramel Layer
13 pitted medjool dates
1/2 cup rice malt syrup
1/4 cup tahini/peanut butter/nut butter of choice
4 tbsp melted Jimalie virgin coconut oil
1/8 tsp sea salt
1 tbsp water

Chocolate topping
80g vegan chocolate, melted
1/4 cup peanut butter

Procedure

To make the base, process the almonds into fine pieces. Add the remaining ingredients and process again to combine. Press into a lined baking sheet or container.

To make the caramel, soak the dates for 10-15 minutes in boiling water. Peel off the skins (as this makes a smoother caramel), and place in a high powered blender or food processor along with all the other ingredients. Blend until completely smooth. Spread over the pie base.

Mix together the melted chocolate and peanut butter until fully combined. Pour over the caramel and smooth out evenly.

Place the pie in the freezer for an hour firm up before slicing. Best kept refrigerated.
 

Ingredients

• 2/3 cup banana flour resistant starch
• 1.5 cups almond milk
• 4 organic eggs
• 3 tbsp hemp seed oil
• 1/2 tsp of Himalayan pink salt
• 2 tsp of lemon juice
• 2 tbsp of coconut sugar

Toppings: Drizzle Jimalie coconut nectar and turmeric or fresh lemon juice with a  sprinkle of Jimalie coconut sugar

 

Procedure

1. Blend all ingredients together in a blender or Nutribullet.

2. Leave in fridge for 20 minutes.

3. Use a non stick medium hot pan and pour small amount of mixture in the pan. Evenly spread mixture so that it is thin. (Tip: you can do this by picking up the pan and swirling it around to evenly thin out mixture)

4. As the mixture starts to brown, use a spatula (I use a rubber one on a non stick pan) to scrape down around the edges. Gently flip and allow it to cook for a few more seconds before transferring it to a plate.

5. Repeat with the remaining mixture.

Ingredients

• 1 bunch asparagus
• 2 tbsp cashew butter
• 1 tbsp Jimalie Coconut Amino Sauce
• 1/2 tbsp apple cider vinegar
• 1/4 tsp Jimalie Coconut Nectar with Turmeric 2 tbsp hot water

Procedure

Mix to combine dressing ingredients and set aside until needed. Bring a large pot of water to the boil and while waiting trim woody ends off asparagus. When water comes to a boil add asparagus, bring back to the boil and boil for 1 min. Drain asparagus in a colander and refresh in cold running water. Place asparagus onto a serving plate and top with dressing and garnish with crushed or silvered almonds.

Ingredients

• 1.5 cups of quinoa
• 1.5 cups of basmati rice
• 2 teaspoons of organic turmeric powder
• 4 teaspoons of Jimalie virgin coconut oil
• 2 pinches of cracked black pepper

Procedure

1. Wash rice and quinoa and drain water

2. Put rice/quinoa in rice cooker with 3.5 cups of water

3. Add turmeric powder, Jimalie virgin coconut oil and cracked pepper into the water.

4. Cook rice as per normal

5. Once finished cooking, stir rice and let it rest for 10 minutes.

Ingredients

• ½ cup quinoa (ground into flour) 
• ½ almonds (ground into flour)
• 2 tbsp ground flaxseeds
• 1 tbsp nutritional yeast
• 1 tsp turmeric powder
• ½ teaspoon sea salt
• pinch of cracked pepper
• 2 tbsp sesame seeds
• ¼ teaspoon of bicarb powder
• ½ tsp of melted Jimalie Virgin Coconut Oil
• ¼ cup water

Procedure

Combine all dry ingredients into a bowl. 
Add in the water and oil. 
Knead dough and then roll dough on baking paper as thin as possible without it cracking/ripping (approx. 3mm).
Using a knife or pizza cutter, etc. cut into squares. 
Bake at 180 degrees for about 15-20mins. 

Store in airtight container 

Ingredients

• 3 cups shredded coconut
• ¼ cup melted Jimalie Vitrgin Coconut Oil
• 1 cup coconut milk
• 1 tbsp Jimalie Coconut Nectar with Turmeric
• 1 tsp pure vanilla extract
• ¼ tsp sea salt

 

Chocoloate coating

• ¼ cup Jimalie Virgin Coconut Oil
• ¼ cup Jimalie Coconut Nectar or Jimalie Coconut Nectar with Turmeric
• ¼ cup raw cacao powder

Procedure

Starting with the coconut filling, combine melted coconut oil and coconut milk together and whisk together. Add the coconut nectar with turmeric, vanilla and salt and mix together. Add in the shredded coconut and combine altogether.

 

Use your hands to make balls with the coconut filling mixture and place on a lined tray/plate and place in the freezer for one hour.

 

For the chocolate coating, melt the coconut oil over low heat in a saucepan. Once melted, add in the nectar and raw cacao powder and mix until it is well combined.  

 

Take the coconut filling out of the freezer and dip the balls in the chocolate coating (I used a toothpick for each ball!) and place on wire rack on top of a lined baking tray/plate. Freeze until chocolate coating is set. If you want double coating of chocolate recoat the balls once the first coating has set and make a second batch of chocolate coating to use.

 

I packed these in the kids lunch box (considering it was just Winter) for a healhty fat filling sweet treat!