Tag Archives: Coconut

Coconut Banana Pancakes

I only make pancakes on the weekends… when else do you have the time?!  I always use my trusty homemade pancake recipe which I sometimes vary by adding blueberries, chopped strawberries or bananas.  Mariano’s favorite are Banana Pancakes, and it had been a while since I made him some, only this time I added shredded coconut to the mix. Don’t you think bananas and coconut are a perfect combo?   I would definitely suggest that you do not skip browning the coconut before adding it to your batter.  This intensifies the nutty flavor of the coconut, and makes your kitchen smell great.

I used regular maple honey to go with these, but I bet they would rise to another level if you try our orange maple syrup recipe.  Find the recipe below. (The recipe serves 1… it was for me!  But you can easily multiply it to serve more people)

Enjoy!

Helga

Coconut Banana Pancakes

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German Chocolate Cookies

I saw a photograph of this recipe and when I followed the link and found it came from the Disney Family page, I had my doubts.  I decided to try them out anyway, the recipe made sense. I went to the store to get all my baking supplies, and was about to grab the bag of pecans, when I checked for the price – Enter car break sound here -  Expensive!

Ok, so no pecans for this recipe.  I have a long list of ingredients for a lot of different goodies and meals I’ll be preparing for this season, and I need to keep my budget in check, so I just substituted almonds.  If you can find pecans at a reasonable price then by all means, use them.  This cookie recipe is a take on the German Chocolate Cake recipe, which contrary to popular belief, did not originate in Germany. Its roots can be traced back to 1852 when American Sam German developed a type of dark baking chocolate for the American Baker’s Chocolate Company. The cake is a layered chocolate cake filled and topped with a coconut-pecan frosting.

I used a tablespoon to scoop the dough into my baking sheet.  It is important that you press down on them to help their shape.  These do not spread out, or grow a lot as other cookies would, they just puff up a little bit.  As for the flavor: Fantastic!  They are chewy, coconutty and chocolatey.  They ended up being one of my favorites.

German Chocolate Cookies

German Chocolate Cookies

Yield: About 30 cookies
Disney Family

Ingredients
2 cups sweetened, shredded coconut
1 1/2 cups chopped pecans (or almonds)
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup packed brown sugar
3/4 cup (1 1/2 sticks) salted butter, softened
1 large egg
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon almond extract
4 ounces of semi-sweet chocolate, finely chopped or grated

Procedure

  1. Heat the oven to 350 and grease 2 baking sheets or cover them with parchment paper.
  2. Spread the coconut and pecans (or almonds) on a rimmed baking sheet and toast in the oven, stirring occasionally, for 7 to 10 minutes, or until they are lightly browned. Set them aside to cool.
  3. Meanwhile, in a bowl, whisk together the flour, baking powder, and salt and set it aside.
  4. In the bowl of a standing mixer, on medium speed, beat together the brown sugar and the butter until light and fluffy, then beat in the egg, corn syrup, vanilla and almond extracts. Beat in the flour mixture, then use a rubber spatula to fold in the coconut, pecans (or almonds), and chocolate.
  5. Drop the dough onto the baking sheets by the heaping tablespoonful, spacing them a few inches apart, and use a table knife to flatten them slightly.
  6. Bake one sheet at a time, in the upper third of the oven, for 7 to 10 minutes, until golden all over and lightly browned at the edges (you may want to reverse the sheet from front to back during baking to ensure even browning). Transfer the sheet to a wire rack and let stand a minute or two to let the cookies firm up, then transfer the cookies to the rack to cool

German Chocolate Cookies

German Chocolate Cookies

Papaya Coconut Bread

My husband’s grandmother sometimes sends us fruit, which we love, but sometimes I already have a few varieties in my refrigerator and end up with two watermelons, or in this case with two papayas.  With only three of us, including my three year old (as you can guess… she’s no wild about papayas), I had to think of something to make with the extra fruit.  All I knew is I didn’t want to make a beverage out of it.  Then, it occurred to me: Papaya Bread! Can it be done?  I searched and searched for a recipe but none of them “spoke” to me.  Finally, I found a great one from Eat the Love. The original Papaya Bread recipe calls for crystallized ginger and white chocolate, which I decided to omit and I added cinnamon, shredded coconut and nutmeg to the mix.

Now I need to figure out what to do with the 15 oranges I have in my basket!   We’ll probably eat half of them with salt and pepitoria (powdered squash seed)… yum!  Now, what to do with the rest?  No juice, no jam… I’m thinking something baked. I’ll let you know what I come up with!

Papaya-Coconut Bread

Papaya-Coconut Bread

Adapted from Eat the Love recipe
Makes 1 loaf

Ingredients Cooked Papaya:
1 medium papaya (about 1 lbs)
6 tablespoons brown sugar
1 tablespoon butter
Zest from 1 medium lemon
Juice from 1 medium lemon (~2 tablespoons)
1 teaspoon vanilla extract

Ingredients Bread Batter:
2 ½ cup all-purpose flour
1 tablespoon fresh papaya seeds, ground
3 teaspoons baking powder
Pinch of salt
½ cup + 2 tablespoons or 1 ¼ stick unsalted butter at room temperature
1 cup dark brown sugar
3 large eggs
½ cup whole milk yogurt
1 teaspoon vanilla extract
1 teaspoon grated fresh ginger
1 cup natural flavor shredded coconut
2 teaspoons cinnamon
Pinch of nutmeg

Procedure:

  1. Split the papaya in half and scoop out the seeds. Save the 1 tablespoon of the seeds for the bread batter and reserve the rest for another use. Dice the papaya into 1/2” chunks.
  2. Place the papaya chunks, brown sugar, butter, lemon zest, and juice in a pan. Cook on medium heat until the papaya chunks start to fall apart, about 8 to 10 minutes. Add vanilla extract. Remove from heat and puree. (Wait until it has cooled to use your blender.)
  3. Preheat the oven to 350˚F and generously spray and flour a 9 inch x 5 inch loaf pan.
  4. Place the flours, papaya seeds, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl. Using a balloon whisk, vigorously stir until uniform in color.
  5. Place the butter and brown sugar in the bowl of a standing mixer fitted with the paddle attachment. Beat the butter until light and creamy, about two to three minutes on medium speed. Add the eggs one at a time, scraping down the sides with a spatula between additions. Add the yogurt and vanilla extract and beat to incorporate.
  6. Add half the dry ingredients to the batter and beat until incorporated. Add the papaya puree and beat until incorporated. Add the remaining dry ingredients and beat until incorporated. Finally, fold in the shredded coconut.
  7. Scrape the batter into the prepared pan and bake for 60 to 70 minutes or until a toothpick or skewer placed in the center of the loaf comes out clean. Be sure to test several areas, as the toothpick may hit a wet papaya chunk area and look not done yet. You don’t want to over bake the loaf.
  8. Let cool in the pan for 15 minutes on a wire rack, before removing from pan to cool further.

Papaya-Coconut Bread

Papaya-Coconut Bread

Papaya-Coconut Bread

Papaya-Coconut Bread

Papaya-Coconut Bread

Papaya-Coconut Bread

Coconut Bread

Coconut bread is native to the northern part of Guatemala: Izabal.  Located in the Atlantic coast, Izabal with its Caribbean flair and Garifuna culture offer many types of dishes with African-Caribbean background.  Ingredients such as coconut, plantains, bananas and seafood are staples of this region.

Coconut Bread

Coconut Bread

Yield: 12 servings

Ingredients:

3 cups flour
3/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/3 cups shredded coconut
1 1/2 cups coconut milk
1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Procedure:

1.Preheat oven to 350 degrees

2.Combine flour, sugar, baking powder, salt, cinnamon, nutmeg and coconut in large bowl.

3.In separate bowl, beat milk, egg, oil and vanilla extract together until well blended.

4.Add liquid ingredients to dry ones and stir to blend. Do not over-mix. You will find you have to mix it with your hands because the batter will be very thick.  Once all the dry ingredients have been incorporated,  pur the batter into a 9x5x3 inch loaf pan. Bake for 1 hour until a cake tester inserted into the center of the cake comes out clean.

5.Cool 10 minutes in the pan, then invert the bread onto a cake rack to cool completely.

Coconut Bread

Coconut Bread

Coconut Bread

Coconut Bread

Coconut Bread

Coconut Bread