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Coconut Lime Mint Paletas

Coconut-Lime-Mint-Paletas_Yes,-more-please!

Summer is here, and that Strawberry Moon was driving everybody crazy!… Like this crazy refreshing Coconut Lime Mint Paletas will drive you crazy too. Creamy, light and tangy, not overly sweet, the addition of mint make them light and fresh.

They are a breeze to make and sooooo E A S Y!…

As Cliché as it sounds: “put the lime and the Coconut…Yes, you call me in the morning, you call me in the morning
I’ll tell you what to do if you call me in the morning… Doctor!
Woo-oo-ooh, ooh-ooh-ooh
Woo-oo-ooh, ooh-ooh-ooh
Woo-oo-ooh, ooh-ooh-ooh, ooh-ooh-ooh

Enjoy the Summer, stay cool.

Coconut Lime Mint Paletas

Makes 12-14 Paletas about 2-2.5 oz each or upon how large your paleta molds are…

2 – 13.5oz cans of unsweetened Coconut Milk*
2/3 of a can “La Lechera” Condensed Milk**
1/2 cup shredded organic coconut plus a bit more to sprinkle some on the top.
8 large leaves of Mexican Hierbabuena or Spearmint.
the juice of two large limes, about 1/4 cup of juice
The zest of 1 lime
1 pinch of salt

One 12 Paleta Mold and 12-14 wood paleta sticks.

Directions:

1. Place all ingredients on a blender, blend until mint leaves are little speckles and the concoction is creamy and homogenous.

2. Poor into each paleta mold and freeze for 20 minutes, then insert wood sticks and continue freezing for about 3-4 hours.

3. Unmold, sprinkle some extra shredded coconut, lick, bite, repeatEnjoy!

*I used Chaokoh Coconut milk brand, I like it’s  fresh and creamy taste. You can usually find this brand at any Asian Market, it is worth to look for it!
** La Lechera condensed milk by Nestle,  is one of the few brands that do not use corn syrup so I like it!

Coconut-Lime-Mint-Paletas_Put-the-lime-and-the-coconut_Yes,-more-please!

Stay cool!

Music Pairing: Put the Lime and the Coconut – Harry Nilsson

 

 

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Coconut Lime Mint Paletas

www.yes-more please.com

This pzletas keep about 2-3 months on the refrigerator, you can make them ahead of time, unmoldem and freeze them on a bigger container with a piece of wax paper in-between for easy separation. If you are making paletas for adults you can add 2 oz of your favorite rum, or vodka to the mix! ...Stay fresh!

Course Dessert, Drinks
Cuisine Mexican
Prep Time 25 minutes
Total Time 25 minutes

Ingredients

  • 2 13.5 oz/ Cans Unsweetened Coconut Milk*
  • 2/3 of a 14 oz can "La Lechera" Condensed Milk**
  • 1/2 cup shredded organic coconut
  • 8 large leaves Mexican hierbabuena or Spearmint
  • The zest of one large lime
  • 2 large limes, the juice, about 1/4 cup of juice
  • 1 pinch sea salt

Instructions

  1. 1. Place all ingredients on a blender, blend until mint leaves are little speckles and the concoction is creamy and homogenous.

    2. Poor into each paleta mold and freeze for 20 minutes, then insert wood sticks and continue freezing for about 3-4 hours.

    3. Unmold, sprinkle some extra shredded coconut, lick, bite, repeat… Enjoy!

Recipe Notes

 

*I used Chaokoh Coconut milk brand, I like it’s  fresh and creamy taste. You can usually find this brand at any Asian Market, it is worth to look for it!

** La Lechera condensed milk by Nestle,  is one of the few brands that do not use corn syrup so I like it!

www.yes-moreplease.com

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Chocolate Avocado Coconut Mousse

Chocolate-Avodado-Coconut-Mousse_Vegan-dessert_Merry-Christmas_Svetia_Yes,-more-please!

Chocolate, who can’t resist chocolate specially at this time of the year?…Dreaming of luscious chocolate desserts, this Chocolate Avocado Coconut Mousse recipe it’s the ticket for a simple crowd pleaser dessert. You would not believe how free of everything this mousse is. It should be called “Chocolate Freedom”. The truth is, If you want to make a dessert suited for all guests, taste good for all palates, and diverse diets you are at the right place.

For me, Chocolate Mousse is the perfect ending dessert for a dinner party. You can prepare it ahead, its no fuss, looks gorgeous, and suits all crowds. This recipe, especially suits guests with diverse diets: dairy-free, gluten-free,  sugar-free, nut-free, grain-free, egg-free, all free diet situations. I feel people with food sensitivities are often neglected, or end up with fruit as a dessert, why not go the extra mile? On the other hand for the cooks at home its always a little stressful to think or trying to cook or bake with un-familiar ingredients, well I got you covered, this recipe is also easy on the Cook. Simple ingredients, a few simple steps and your guests will appreciate you going the extra mile. Its is always nice to make the effort to make a happy ending dessert for everyone especially during the holiday season.

Read the recipe very carefully, and please, do not make faces; yes I can see you from here frowning about avocado and chocolate. I was one of those people as well. Now I’m converted. To be honest, once you try this combination I know you’ll be converted too. Let’s talk a little about it.

Avocado is a natural source of creaminess and good oils in combination with the coconut cream and the chocolate gives this dessert all the lusciousness by mimicking the texture that cream, butter, and eggs give to a more traditional mousse recipe.

Avocados only mission in this recipe is to give a light body and creamy texture to the mousse. It imparts no discernible flavor. Next ingredient: the coconut cream, which adds that velvety silky soft texture that is characteristic of any mousse. And of course the main ingredient: Chocolate. Almost all the success on this recipe will depend on the chocolate quality you choose. That is what shines: Dark, rich, chocolate. Be splendid and generous when buying your chocolate, choose at least a good 70% cacao bittersweet chocolate. I have some suggestions for you at the end of the recipe.

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In other recipes you could place almost all recipe ingredients into a food processor and be done but I went ahead and added just a few steps that make this recipe dreamy.  Like, sieving the avocado to make it creamier and remove any fibrous treads. Also by folding some whipped coconut cream at the end, which for me makes a huge difference, giving this mousse a cloudy silky texture.

And last but not least, another great “free” quality about his mousse, is that I used Svetia. Svetia it’s a Natural sweetener made with the Stevia plant. An all natural sweetener. A little of this powerful Svetia Sweetener goes a long way, I like my mousse lightly sweetened and using this calorie free sweetener completes the dreamy dessert, for those guest with sugar sensitivity.

If you are ready to try something new this season, and make your special guests happy! Give this Chocolate Avocado Mousse a chance and surprise all your guests, by revealing the ingredient at the end of the dinner. I bet you they would not even believe that an avocado was incorporated. And on the other side of the table your vegan, dairy free, gluten-free and sugar-free guests will be really happy and gratefully ask for the recipe.
Enjoy
Happy Holidays!

Chocolate-Avodado-Coconut-Mousse_Vegan-Dessert-Yes,-more-please!

Chocolate Avocado Coconut Mousse

Serves 4- 8 servings depending on scoop size.

10 oz fresh ripe Avocado Hass flesh*
1 can coconut cream unsweetened,** I used Chaokoh Thailand brand
2 teaspoons Walnut oil or coconut oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pinch kosher salt
2 Svetia sweetener envelopes or 2 tablespoon of any other alternative sugar option like coconut sugar, date sugar, or maple syrup.

8 oz of at least 70% Cacao Bittersweet chocolate bar, roughly chopped, melted and slightly cooled. I used Green and Blacks Organic Dark Chocolate.***

1 can coconut cream to make whipped coconut cream

3-4 Sugar free-gluten free Candy Canes to crush and garnish.
You can use fresh berries to garnish, cacao nibs, toasted coconut or toasted nuts in case of no nut allergies.

Important Notes:

*Since avocados differ in size and amount of flesh depending on avocado types, please weigh the avocado flesh, and make sure you buy avocado Hass which are the most creamy and less fibrous.

**When buying coconut cream, I prefer any brand from Thailand, whole foods or Traders Joe’s, because they have the best richness and creaminess. check and read the labels.

***Other vegan bars:Theo 82%, Madecasse 80%, Scharffen Berger 82%
I found an article on line about Green and Blacks Organic Dark Chocolate label in which I read that it does not have any milk powder or solids on the formula, but it is made adjacent to a facility that makes milk chocolate. So by regulation, they had to specify that on the label.

Preparation Method:

1. Cut avocados in half, remove pits, and place flesh on a scale, you need 10oz of avocado flesh. Then on a bowl and holding a fine sieve, mashed the fresh avocado fresh through the sieve until smooth.
2. With a hand blender or on a food processor add the sieved avocado, and purée until smooth and frothy. You should have a silky and lump free avocado purée.
3. To this avocado pure add 1 can of unsweetened cream of coconut, salt, cinnamon, walnut oil and vanilla. Whip until smooth, frothy, and pale green using a hand mixer. Set aside.

Chocolate-Avodado-Coconut-Mousse_sieve,puree,-sweeten-and-puree 4. Melt all the chocolate on a double boiler until warm and smooth. Set aside to cool down.
5. Once chocolate has cooled down a little, add melted chocolate to the avocado coconut mixture. Mix well until smooth and room temp. Cover with plastic wrap and refrigerate for at least 45 minutes to an hour, or until firm to the touch. It should feel like cold frosting on a cake.
6. Meantime, place the second can of coconut cream on the freezer for at least 30-45 minutes. Make sure the can is standing up. After 45 minutes, Open the can carefully and by now the coconut solids have separated. The coconut fat will rise to the top, leaving the coconut water on the bottom. With a spoon collect all coconut fat and place on a small bowl. Save the coconut water for another preparation, or discard.
7. If coconut solids are to frozen wait until they are soft and cold enough to whip them. When ready to whip Add some Stevia or any other sweetener of your preference and using a hand mixer whip until soft picks form. Reserve some of this Whipped Coconut Cream to garnish.
8. Remove Chocolate mixture from the refrigerator. Whip mixture with hand mixer until smooth and fluffy. Using a spatula, gently fold in the coconut whipped cream into chocolate mixture using up and down folding movements until all the whipped coconut cream is incorporated, and the mousse looks light and fluffy.

Chocolate-Avodado-Coconut-Mousse_Mix,-Refrigerate-whipChocolate-Avodado-Coconut-Mousse-Coconut-Whipped-Cream_fold

9. Chill some glasses, and using an ice cream scooper, scoop one or two servings on each glass or ramekins. Keep mousse refrigerated until time to serve.
When time to serve, add a dollop of whipped cream and garnish with crushed sugar-free candy canes. Enjoy!

Chocolate-Avodado-Coconut-Mousse_Crushed-Sugarfree-Candy-CanesChocolate-Avodado-Coconut-Mousse_Yes,-more-please!Chocolate-Avodado-Coconut-Mousse_Sugarfree_Yes,-more-please!

This post was sponsored by SVETIA.US
The opinions are completely my own based on my experience.*

Thank you SVETIA! for providing the product and sponsorship.

Music Pairing: Love Actually- Christmas its all Around Us.

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Chocolate Coconut Pecan Susuwataris

Chocolate-Coconut-Pecan-Susuwataris_Homemade-candy_Halloween!-booh!

 

Susuwataris are my favorite creatures from the Japanese film creator, producer, screenwriter, animator, author, and Magna artist Hayao Miyasaki. He is one of my favorite people in the world (area); his imagination, and ability to create amazing stories from common daily situations always amazes me.  If you have not seen his movies please do yourself a favor and watch them all. To name a few of my favorite movies from Hayao Miyasaki-Studio Ghilbli: Castle in the sky, My Neighbor Totoro, Poco Rosso, Spirited away, Howl’s Moving Castle, Ponyo, Princess Mononoke, to name a few.

Now, what are Black soots, Dust bunnies aka Susuwataris? In the first movie, Spirited Away, they appeared as lil workers in a boiler room. They have arms, legs and inquisitive eyes. They make a squeaky murmuring sounds when excited, and dissolve into powder (soot) if crushed. They are the cleansers of evil spirits.

They also appeared in the movie My Neighbor Totoro playing the role of dust balls in an abandoned house, where the main characters were moving. Susuwataris in this movie are mainly an optical illusion caused by moving quickly from light into darkness. Like the same effect at night when you turn the lights on your bedroom to go to sleep, if you quickly look into the corners, you might me able to see them. Despite their appearance, Susuwataris are good creatures in the movie, mainly they make sure that the family that is moving into the new house is composed of good people. And everybody knows that good people makes their own candy for Halloween… heheheSusuwataris_Yes,-more-please!

I must warn you, if you decide to watch any of Hayao Miyasaki movies you will get addicted to them, just like you will with these Chocolate Coconut Pecan balls. These lil chocolate creatures are not only cute, they taste ridiculously good. Collect a very few ingredients and you will be in homemade candy making land for this Halloween, or any chocolatey weekend. Making these creatures is as easy as 1-2-3; mix dry ingredients in a bowl along with the infamous “Dulce de leche” or Cajeta. Wet your hands and press some of this mixture into small balls, cover in melted dark chocolate, toss into dark chocolate vermicelli sprinkles, add a pair of crazy white chocolate eyeballs…Refrigerate… Bite. Eat. Repeat. What is not to like?

Susuwataris_Ingredients_Yes,-more-please!

Here is what you need to make them:

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Hatch Piña Colada

Hatch-Pina-Colada_-Fresh-Pineapple,-Creamy-Organic-Coconut-Cream,-Hatch-Peppers-Syrup,-Yes,-more-please!

The kitschy Sassy, forgotten drink “the Piña Colada” what happened to it?

I think it was forgotten after the caloric curfew of the 90’s… I do not know why people stopped drinking this creamy refreshing and delicious pineapple concoction? Was it the calories or the bad infamous song?…

These days everything about coconut its “chic and healthy”. Coconut oil, coconut flakes, coconut sugar, coconut cream, coconut beauty products, everything coconut can make you more shiny, fragrant, moisturized, and not to mention, those coconut based bronzers can give you a hell of a good tan!. The only forgotten situation related to coconut it’s on the music department; that, has not shown improvements at all. Well, who would attempt right? hehehe!

With this in mind, why not bring a healthier, kitschier, “Sassier” Piña Colada back?

My mission this time was to revamp this cocktail using great fresh ingredients, fresh pineapple, real pineapple juice, spiced rum instead of white rum, thick coconut cream no sugar added, and a coconut sugar simple syrup infused with Hatch peppers that adds high levels of Sass on my revamped version of this refreshing, tangy, creamy spicy cocktail.

An umbrella? Oh yes! a kitschy must!. Maraschino cherries, those I leave up to you, to tell you the truth I forgot to buy them at the super market, boomer!. Instead we used a dash of maraschino liquor. Go figure! some times accidents happen for a great reason, and in this case serendipity was on our side.

Because you love coconut, I love coconut, and every body loves coconut, This weekend, Let’s Piña Colada it!

Hatch-Piña-Colada-Yes,-more-please!

Hatch Piña Colada

Makes 4 / 8oz cocktails or 2 Sassy ones.

1 cup fresh Pineapple juice
1 cup fresh pineapple chunks
1/2 cup thick coconut cream*
4 Oz. Coconut sugar-Hatch Simple Syrup, recipe follows.
1 hatch chile from the syrup, no seeds.
6oz. Spiced Rum… more, less,  upon how tipsy you want them, your call.
1 generous splash-ah-roo of Maraschino liquor, or a little splash of Maraschino juice from the cherries, if you wanna cherry it up!
3-4 Cups Ice cubes

Preparation Method:

1. Chill your glasses.
2. On a Blender place all the ingredients, blend the heck out of it until smooth and frothy.
3.Serve on chilled Glasses, pull out the umbrellas and straws.Enjoy!

Notes: I used Trader’s Joe’s Coconut cream, it is amazing, has no sugar added is thick, creamy and rich coconut flavor.

Coconut Sugar-Hatch Simple Syrup

1/2 cup organic coconut sugar
1/2 cup  Turbinado sugar
1-1/2 cup water
2-3 Hatch Peppers, cut with a knife into strips, with out detaching the steam. see photo below.

In a small pot bring water and chiles to a boil simmer for 3 -4 minutes. Add the sugars, stir until dissolved. Bring to a simmer remove the chiles and transfer them into a 2 cup mason jar. Reduce the syrup until a lose glossy and glistening consistency. Set aside and cool for a few minutes. While still a bit warm add the syrup to the mason jar with the hatch chiles in it. Let it cool off completely before use. Best if made one day in advance for greater concentration of flavor. But If not, no biggy it taste delicious any way! Leftover syrup, Pancakes and Bacon any one?…ehem.

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Hatch-Piña-Colada-everything-on-the-blender

Hatch-Pina-Colada--Fresh-Organic-Coconut-cream-and-fresh-pineapple-Yes,-more-please!

Music pairing: Guardians of the Galaxy:

Awesome Mix, Vol.1 Full Soundtrack

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