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Hi folks,

Did you have a wonderful weekend of play, rest and connection? I sure did…but more to come on that in a future post. For now I want to share two recipes I had a lot of fun creating last week with a star ingredient: organic raw dried dessicated coconut. Let me first preface these recipes by saying that your dried coconut must be organic. Unfortunately, the non-organic dessicated coconut (or flakes or shredded) in your local supermarket will typically also contain a good amount of the preservative sulphur dioxide, which can be extremely allergenic and aggravating to our bodies. Read: best avoided at all costs!

With that said, organic dried coconut in flakes, shredded or dessicated can be an incredibly versatile and delicious addition to many raw or cooked recipes. It’s heartiness, depth and ability to morph beautifully into sweet or savoury dishes makes it a winning ingredient in my books. Here is two recipes I loved recently, with the coconut running the show. 

 Asian Inspired Coconut Noodles 

1 packet of kelp noodles, rinsed well
1 cup finely shredded cabbage
1/2 cucumber (or zucchini), julienned
1 carrot, julienned
Juice of 1.5 lemons
3 tablespoons organic dessicated coconut
1/3 teaspoon cayenne pepper
1 tablespoon of your favourite high quality mustard (I love Eden Foods Stoneground Brown Mustard)
2 teaspoons olive tapenade (optional)
5 drops of stevia
Sea salt to taste

Place all the ingredients in a large bowl and toss or massage with your hands. I find the flavours distribute more evenly when I get my hands dirty by massaging all the ingredients together rather than just turning with a spoon.

Raw Chocolate Coconut Macaroons

2 cups organic raw dessicated coconut (or flakes or shredded coconut)
1/2 cup raw cacao powder
1/3 cup coconut oil
1/2 cup pure maple syrup (or raw honey or agave. I like maple syrup or honey best)
1 teaspoon pure vanilla extract
6 drops stevia (I used less of high sugar sweeteners and added some stevia but you could just use the high sugar sweeteners
1/2 teaspoon of cinnamon
Pinch of sea salt

Mix all the dry ingredients with a spoon in a large bowl until combined. Add the coconut oil (warm until liquid by placing the coconut oil jar in a bowl of hot water) and sweetener of choice and stir through.

Form the mixture into small balls and place on a plate or in a container lined with baking paper. Freeze for 30 mins and then enjoy. These are great left in the freezer even for a long time. Just take them out 30 mins before you want to enjoy them.

Unfortunately there is no photo of the finished product because I got them quickly into the freezer and then quickly into…errr…my mouth and my family’s mouths! So instead of enjoying my photos of these delicious treats, make some for yourself soon and enjoy the real thing!

With coconut love,

Casey