The Whole Coconut Cookbook(Ten Speed Press, 2016), by Nathalie Fraise, offers a primer on the different parts of the fruit and a guide for using fresh coconuts at home, this book is perfect for anyone looking to incorporate this nutritional powerhouse into their every day home cooking. The following excerpt is from the “Breakfast Dishes” section.
These are a rare and beautiful thing: very satisfying grain-free muffins that taste perfectly balanced and achieve a bready texture without the use of any unhealthy gums. Once you try them, these babies will become a breakfast favorite in your house.
• 3 tablespoons chia seeds
• 3/4 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup arrowroot starch
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon sea salt
• 3/4 teaspoon ground cinnamon
• 3 large eggs, lightly beaten
• 1/4 cup coconut oil, melted
• 1/3 cup coconut nectar
• 1/2 cup coconut milk
• 1 tablespoon vanilla extract
• 1/2 cup unsweetened apple sauce
• 3/4 cup raspberries, coarsely chopped
• Nut butter or coconut butter (below), for serving
• Honey or jam, for serving
• 5 cups unsweetened shredded coconut
• Pinch of sea salt
1. Preheat the oven to 350 degrees. Line a muffin tin with unbleached paper cups.
2. Grind the chia seeds in a dedicated nut-and-seed coffee grinder. In a large mixing bowl, whisk together the chia seeds, almond flour, coconut flour, arrowroot, baking powder, baking soda, salt, and cinnamon; set aside.
3. In a medium bowl, whisk together the eggs, coconut oil, coconut nectar, coconut milk, vanilla, and apple sauce. Add the wet ingredients to the dry ingredients and mix well. Gently fold in the raspberries.
4. Pour about 1/4 cup of the batter into each muffin cup. Bake in the oven until well browned on top, and a toothpick inserted in the middle comes out clean, 50 to 55 minutes. Allow the muffins to cool for about 5 minutes.
5. Serve warm with the nut butter and honey. Top with more raspberries, if desired. Store in an airtight container in the refrigerator for 3 to 4 days. Reheat in a 350 degrees oven for about 10 minutes.
1. Combine the coconut and salt in a high-speed blender. Blend on low, slowly increasing the speed to high and scraping the sides as you go, until completely smooth, 3 to 4 minutes.
2. Store the butter in a glass jar at room temperature for up to 2 weeks. Storing it in the refrigerator will give it a longer shelf life, about 2 months, but let it come to room temperature before using.
Note: Coconut butter can also be made in a food processor, but it takes much longer — about 10 to 15 minutes — and the sides need to be scraped several times with a spatula.
Makes about 1 1/2 cups
More from The Whole Coconut Cookbook:
• Shredded Kale, Jicama and Apple Salad with Toasted Coconut Recipe
• Lemony Mushroom Risotto Recipe
Reprinted with permission from The Whole Coconut Cookbook,by Nathalie Fraise, copyright © 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright 2016 by Eric Scott.