Tag Archives: coconut

Cottage Cheese Chocolate Truffle Protein Bites

Dinner Ideas April 27, 2026 Leave a comment
Rows of chocolate truffles coated with shredded coconut, chopped nuts, and pink raspberry powder on a slate board.
An assortment of cottage cheese chocolate truffles coated in coconut, nuts, and raspberry powder.

Ingredients

  • 1 cup cottage cheese (low-fat or full-fat)
  • 2 tbsp honey
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 scoop protein powder (optional, chocolate or vanilla)
  • 1 cup toasted coconut (see below)

Optional Add Ins

  • ¼ cup mini chocolate chips
  • 1 tablespoon of PB+ powder
  • 1 tablespoon of Peanut Butter or Almond Butter
  • 1 tablespoon of chopped nuts
  • ¼ cup coconut, toasted or plain

Instructions

  1. In a blender or food processor, combine cottage cheese, honey, and vanilla. Blend until smooth.
  2. Transfer mixture to a bowl. Stir in cocoa powder and protein powder until thick and smooth.
  3. Using a small cookie scoop, scoop 1-inch balls. Roll the ball in the coating of your choice.
  4. Roll bites in toasted coconut, crushed nuts, cocoa, or Freeze-Dried Strawberry or raspberry powder for a gourmet look and taste.
  5. Place on parchment-lined tray.
  6. Refrigerate for 1 hour (or freeze for 30 minutes).
  7. Store in an airtight container in the fridge for up to 5 days.

Makes 16 1-inch balls

Toasted Coconut

  • 1 cup of coconut flakes
  • 1 ceramic dish (do not use plastic)
  • microwave
  1. Spread the coconut flakes evenly on a plate. Microwave for 30 seconds, then stir.
  2. Do not leave the coconut unattended, as it can burn quickly. Continue stirring the coconut on the plate every 20 seconds until it turns golden brown and toasted.

Notes

  • For a thicker batter, add more cocoa or protein powder.
  • For a softer texture, mix in a teaspoon of almond or toasted coconut milk.

Coconut Cream Vanilla Bean Whipped Cream

Dinner Ideas April 19, 2026 Leave a comment
Two-layer strawberry shortcake with whipped cream and fresh strawberries on a plate

Creating vegan-friendly vanilla bean coconut cream whipped cream is a delightful process that combines plant-based ingredients to produce a rich, creamy topping suitable for a variety of desserts. This alternative to traditional whipped cream is not only dairy-free but also offers a unique flavor profile enhanced by the natural sweetness of coconut and the aromatic essence of vanilla beans.

Ingredients

  • 1 14oz can of full-fat coconut milk
  • 2 tablespoons powdered sugar
  • 1 vanilla bean pod

Process

  1. Refrigerate the unopened can of coconut milk in the refrigerator for 24 – 48 hours. This separates the cream from the liquid.
  2. Chill your mixing bowl and beater in the refrigerator or freezer for 10 – 15 minutes.
  3. Slice the vanilla bean lengthwise and scrape the seeds out of the pod and set aside.
  4. Open the can and carefully scoop out the thickened cream into the chilled bowl, leaving the liquid in the can (can be used for other food purposes)
  5. Using a mixer, beat the coconut cream on medium-high speed for 2 – 3 minutes until it becomes fluffy. 
  6. Add the scraped vanilla beans and powdered sugar into the cream and mix until incorporated for another 1 – 2 minutes. Stop once soft peaks form. Use a tablespoon of liquid from can to lighten the whipped cream if it is too thick.

Tips for Success

  • Use Full-Fat Coconut Cream milk. Light or low-fat coconut milk will not whip properly due to insufficient fat content.
  • Avoid liquid sweeteners, stick to powdered sugar to prevent the cream from becoming runny.
  • Be sure your tools are cold. Chilled cream, bowl and beaters help achieve the best volume and texture.
  • Store in an airtight glass container in the refrigerator for up to 5 days. Re-whip if it separates or hardens.
  • Coconut Milk recommendations include Savoy Coconut Cream, Aroy-D Coconut Milk, and Nature’s Charm Coco Whipping Cream. These are suggested for the best results.

Oven-fried Coconut Chicken

Chicken, Dinner Ideas January 9, 2013 Leave a comment

OVEN-FRIED COCONUT CHICKENCoconut Chicken
*This recipe could be used for chicken wings as well*

  • 1-1/2 cups (loosely packed) flaked coconut
  • 1 cup seasoned bread crumbs
  • 2 eggs
  • 4 tablespoons butter melted
  • 1 lb of chicken pieces

 Preheat oven to 400 degrees

  1. Melt butter in oven in a rimmed cookie sheet (line cookie sheet with aluminum foil & spray with cooking spray.
  2. Mix coconut and bread crumbs in a shallow dish
  3. Beat eggs until foamy in a separate dish
  4. Dip chicken in egg one piece at a time
  5. Roll in coconut mixture
  6. Arrange chicken skin side down in pan
  7. Bake for 25 minutes
  8. Turn chicken and bake for 20 minutes longer or until tender and lightly browned outside.