Coconut flowers and a sprouting coconut |
Look, a baby coconut! |
Cooking down coconut syrup |
Nearly finished coconut sugar |
Palm sugar, cooling into their traditional shape |
The bees like palm sugar too! |
The first morning of being back in our house we woke up at the completely unnatural hour of four o'clock am. The rest of the week we kept falling asleep at 9:00 and waking up at 5:00. I was so proud of us when we stayed up until the evening news on Friday night. Yup, we're party animals.
Getting the meat out of the coconut |
The finished product, coconut oil! |
The pictures you see throughout this post were from the coconut farm, where they made everything from coconut oil, coconut (or palm) sugar, coconut milk and items made from the coconut shell. The farm smelled wonderful and was full of bees. At least the bees weren't interested in stinging us, they just wanted to eat the palm sugar. When I returned home and opened up the Kelapo virgin coconut oil I was transported back to the coconut farm. Thank you Kelapo, for bringing me back to vacation.
Coconut-Cherry Muffins
A Wilde Original
I think that nothing pairs better with coconut than cherries. I decided that the perfect use of the Kelapo virgin coconut oil was in a breakfast muffin. Coconut oil is full of heart healthy fats and can be substituted for butter in almost any recipe. These muffins are sweet and moist, I like to eat two for breakfast in the morning!
1 3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
4 tbsp coconut oil
1/2 cup granulated sugar
1 egg plus 1 egg yolk
1 tsp vanilla extract
4 ounces greek yogurt
1/2 cup shredded coconut
1/2 cup dark, sweet cherries (I used canned), chopped
Line a 12-cup muffin tin with paper liners and heat the oven to 400 F.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream together coconut oil and sugar until fluffy and smooth. Add egg, then egg yolk, beating to combine well. Add Greek yogurt and vanilla extract, followed by coconut.
Slowly add flour mixture to the wet ingredients. Once everything is combined, add cherries and fold together. The muffin batter will be thick like cookie dough.
Using a medium ice cream scoop (about 1/4 cup/4 tbsp), fill each muffin cup about 3/4 full. Bake in the middle of the oven for 18-20 minutes.
Remove from the oven and allow to cool in the pan for 4-5 minutes. Remove and allow muffins to cool completely on a wire rack. Enjoy that coconut smell and eat!
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