View this post on Instagram

A post shared by Tom Douglas and Company (@tomdouglasco)

Ingredients:

For the crust:

• 1 ½ cups of graham cracker crumbs
• ¼ cup of melted butter
• ¼ cup of granulated sugar

For the filling:

• 1 ½ cups of coconut milk
• 1 ½ cups of whole milk
• ¾ cup of granulated sugar
• ½ cup of cornstarch
• 4 large egg yolks
• 1 teaspoon of vanilla extract
• 1 ½ cups of sweetened shredded coconut

For the topping:

• 1 ½ cups of heavy cream
• 2 tablespoons of powdered sugar
• ½ teaspoon of vanilla extract
• Toasted coconut flakes for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix well until the crumbs are evenly coated. Press the mixture into a 9-inch pie dish, forming a firm and even crust. Bake in the preheated oven for about 8-10 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely.
2. In a medium saucepan, whisk together the coconut milk, whole milk, granulated sugar, cornstarch, and egg yolks for the filling. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. Continue cooking for another minute to ensure the cornstarch is fully cooked. Remove from heat and stir in the vanilla extract and shredded coconut.
3. Pour the filling into the cooled crust, spreading it evenly. Cover the pie with plastic wrap, ensuring the wrap is in direct contact with the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until the filling is set and chilled.
4. Just before serving, prepare the whipped cream topping. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie, covering the filling entirely. Sprinkle toasted coconut flakes on top for an extra touch of flavor and presentation.
5. Slice the pie into wedges and serve chilled. Each bite will transport you to a tropical paradise with its creamy coconut goodness and delightful texture.

View this post on Instagram

A post shared by What’s Your Food Story? (@whatsyourfoodstory)

The post Classic Coconut Cream Pie appeared first on falafelandcaviar.com.

Step 1

Get a bag of shredded or flaked coconut. Put parchment paper on your sheet pan and preheat the oven to 325°F. Don’t put too much coconut in the pan, only a thin layer. Place it on the oven’s middle rack.

Step 2

Bake for 3-4 minutes, then stir with a wooden spoon. Make sure the coconut is spread in an even layer again before returning it to the oven. Bake for another 3-4 minutes.

Step 3

Take the pan out and leave it on the counter until it’s completely cooled. Once it’s cooled, you can transfer it to a container with a lid and store until you need it.

The post Here’s How to Toast Coconut appeared first on falafelandcaviar.com.

The recipe is so simple to follow, and you can add small tweaks and changes to your taste. Once you try it you’ll be having it all autumn and winter long.

Ingredients:

• 2 cups of water
• 1 teaspoon fennel seeds
• 1 cinnamon quill
• 1 tablespoon chopped fresh ginger
• 10 black whole peppercorns
• 3 clove buds
• 2 tablespoons black tea
• 8 green cardamom pods
• 2 cups of coconut milk
• 2 tablespoons coconut sugar

Instructions:

• For this coconut chai tea recipe, you will need a mortar and pestle. Start by crushing the ginger.
• Next, include the fennel seeds, cardamom pods, clove buds, peppercorns. Crush all the spices together, breaking all the pods to get the most out of the ingredients.
• Use a pan to combine the sugar, water, cinnamon quill, and spices. Wait for the mixture to start boiling.
• When it’s boiling, pour 1 tablespoon of water in the mix.
• Next, add the coconut milk together with the black tea.
• Let the coconut chai tea simmer for 5 to 7 minutes. Strain it and serve it immediately.

The post Coconut Chai Tea is the Coolest Drink This Fall appeared first on falafelandcaviar.com.

Ingredients

• 2 eggs
• 1 teaspoon baking powder
• 1/2 cup butter
• 1 cup flour
• 2 cups light brown sugar
• 1 1/2 cup sweetened flaked coconut
• 1/2 teaspoon kosher salt
• 2 teaspoons vanilla

Instructions

Start by setting the oven to 350 F degrees. Prepare a 9 x 9 baking dish with a cooking spray.

Get a pan and add the butter. Turn the stove to medium-low heat and wait for the butter to melt.

You can now leave it on and wait for it to start boiling. Make sure that you move the pan all the time so that the butter doesn’t burn.

When it gets a golden brown color you can include the brown sugar. Remove the pan from the heat and mix the two ingredients together.

Add in the vanilla, eggs, baking powder, and salt. Mix again.

Now, pour in the flour and stir the mixture. Finish off with the coconut.

You will get a batter that you should add to the baking dish. Leave it in the oven for 20 minutes.

When it’s done get a knife and cut it into pieces. The coconut squares are done.

The post Coconut Squares Are A Fast, Easy Sweet Recipe appeared first on falafelandcaviar.com.

Ingredients

The crust for the coconut cheesecake is made with:
1/2 cup unsweetened shredded coconut
1/8 teaspoon salt
6 tablespoons melted unsalted butter
1 cup graham cracker crumbs
1/4 cup confectioners’ sugar

To make the filling you need:
2 large eggs
3/4 cup sugar
2 cups cream cheese at room temperature
1/4 teaspoon coconut flavor
1/2 cup coconut milk powder

For the topping, get 1/4 cup unsweetened shredded coconut.

Instructions

Set the oven to 350 F degrees and prepare a pie pan with height of more than 1 1/4” diameter 9”.

The first step is to make the crust. Mix together all the ingredients and combine them well. Once you’re done, you can place it on the bottom of the pan and on the sides as well.

Grab a bowl and combine the coconut milk powder with the cream cheese and sugar. Add in the coconut flavor, eggs and stir. To prevent lumps you can do this with a mixer. Add the filling over the crust.

Bake the coconut cheesecake in the oven for 20 minutes. Then, cover the crust with aluminum foil, and continue baking for 10 more minutes. Take it out of the oven and let it cool.

In the meantime, bake the coconut flakes for 5 minutes. When they’re done, add them on top of the filling.

The post There’s Nothing As Good As This Coconut Cheesecake appeared first on falafelandcaviar.com.

Ingredients

You will need:
4 cups sweetened shredded coconut
4 egg whites
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup granulated sugar
a dash of salt

Instructions

Before you start making the coconut macaroons you need to prepare a baking sheet with paper and set the oven to 350 F degrees.

Combine the almond extract, egg whites, salt, sugar, and vanilla extract in a bowl. Use a hand mixer to combine everything together. After 2 to 3 minutes you will get a thick mixture.

You can now add the shredded coconut and stir it together with the beaten egg mixture.

Now, create small balls and place them on the baking paper. Leave them in the oven for 20 to 25 minutes.

You will notice the coconut flakes becoming a little brown. That’s when the macaroons are done!

If you are a fan of chocolate you can also drizzle melted chocolate over your dessert, or even dip them in it.

The post Make These Coconut Macaroons In Only 30 Minutes appeared first on falafelandcaviar.com.

This coconut margarita will become the best flavor of this drink you’ve ever tried. It’s just the right amount of sweet and very easy to make. Mix it up and call all of your friends.

Ingredients

The ingredients for the cocktail are:
2-3 cups tequila
10-11 lime wedges
flaked coconut
1 15-oz can cream of coconut
3 cups Triple Sec
1 1/2 cups freshly squeezed lime juice
ice cubes

Instead of the Triple Sec you can also use other orange liqueurs. The coconut flakes should be ground and toasted.

Instructions

This coconut margarita recipe is meant for 16 servings.

Prepare your margarita glasses, and you can also cover the rime with coconut. Grab a slice of lime, and go over the rim with it. On a plate, place the coconut flakes. Dip the glasses with the rim in the flakes.

Grab a big pitcher and fill it with the cream of coconut, Triple Sec, tequila, and lime juice. Leave it in the fridge to cool down.

Fill the glasses with ice cubes, then pour the cocktail in. Decorate with lime wedges.

The post Celebrate Summer With Coconut Margarita Cocktail appeared first on falafelandcaviar.com.

Ingredients

The base of this yogurt is only two ingredients: full fat coconut milk and probiotic capsules. Probiotic capsules are pills full of the probiotic microorganisms. This is what gives the yogurt is taste, texture, and health benefits. They can be a bit pricey, but worth the investment as they can be taken orally and is great for gut health.

Method

1. Shake your coconut milk and pour into a glass bowl. Do not use metal as it will react negatively with the probiotics.
2. Whisk it together so it is fully incorporated, then, add the contents of the capsules. Stir together with a wooden spoon.
3. Cover the bowl with a cheesecloth or a light dish towel and secure with a rubber band.
4. Let the probiotics activate for 24-48 hours and you’re ready to go!
5. Use this yogurt as you would regular yogurt, for breakfasts, snacks, and dips!

The post Easy Homemade Vegan Yogurt appeared first on falafelandcaviar.com.

To make this vegan butter, you will need several cups of unsweetened shredded coconut. It’s important that it’s unsweetened or the butter will come out tasting funny. All you need to do is pour the coconut flakes into a food processor and processor for 8-10 minutes. Make sure to scrape down the sides of the food processor every so often so that all the flakes are getting processed. You also need to use a food processor and not a blender because a blender will send the flakes flying up instead of around the blade. Once the butter has become creamy and slightly more liquidy, you can add things like salt, vanilla extract, honey, or herbs. Use this butter as you would normal butter.

The post Make Vegan Butter At Home In A Snap! appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Tom Douglas and Company (@tomdouglasco)

Ingredients:

For the crust:

• 1 ½ cups of graham cracker crumbs
• ¼ cup of melted butter
• ¼ cup of granulated sugar

For the filling:

• 1 ½ cups of coconut milk
• 1 ½ cups of whole milk
• ¾ cup of granulated sugar
• ½ cup of cornstarch
• 4 large egg yolks
• 1 teaspoon of vanilla extract
• 1 ½ cups of sweetened shredded coconut

For the topping:

• 1 ½ cups of heavy cream
• 2 tablespoons of powdered sugar
• ½ teaspoon of vanilla extract
• Toasted coconut flakes for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix well until the crumbs are evenly coated. Press the mixture into a 9-inch pie dish, forming a firm and even crust. Bake in the preheated oven for about 8-10 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely.
2. In a medium saucepan, whisk together the coconut milk, whole milk, granulated sugar, cornstarch, and egg yolks for the filling. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. Continue cooking for another minute to ensure the cornstarch is fully cooked. Remove from heat and stir in the vanilla extract and shredded coconut.
3. Pour the filling into the cooled crust, spreading it evenly. Cover the pie with plastic wrap, ensuring the wrap is in direct contact with the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until the filling is set and chilled.
4. Just before serving, prepare the whipped cream topping. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie, covering the filling entirely. Sprinkle toasted coconut flakes on top for an extra touch of flavor and presentation.
5. Slice the pie into wedges and serve chilled. Each bite will transport you to a tropical paradise with its creamy coconut goodness and delightful texture.

View this post on Instagram

A post shared by What’s Your Food Story? (@whatsyourfoodstory)

The post Classic Coconut Cream Pie appeared first on falafelandcaviar.com.

Step 1

Get a bag of shredded or flaked coconut. Put parchment paper on your sheet pan and preheat the oven to 325°F. Don’t put too much coconut in the pan, only a thin layer. Place it on the oven’s middle rack.

Step 2

Bake for 3-4 minutes, then stir with a wooden spoon. Make sure the coconut is spread in an even layer again before returning it to the oven. Bake for another 3-4 minutes.

Step 3

Take the pan out and leave it on the counter until it’s completely cooled. Once it’s cooled, you can transfer it to a container with a lid and store until you need it.

The post Here’s How to Toast Coconut appeared first on falafelandcaviar.com.

The recipe is so simple to follow, and you can add small tweaks and changes to your taste. Once you try it you’ll be having it all autumn and winter long.

Ingredients:

• 2 cups of water
• 1 teaspoon fennel seeds
• 1 cinnamon quill
• 1 tablespoon chopped fresh ginger
• 10 black whole peppercorns
• 3 clove buds
• 2 tablespoons black tea
• 8 green cardamom pods
• 2 cups of coconut milk
• 2 tablespoons coconut sugar

Instructions:

• For this coconut chai tea recipe, you will need a mortar and pestle. Start by crushing the ginger.
• Next, include the fennel seeds, cardamom pods, clove buds, peppercorns. Crush all the spices together, breaking all the pods to get the most out of the ingredients.
• Use a pan to combine the sugar, water, cinnamon quill, and spices. Wait for the mixture to start boiling.
• When it’s boiling, pour 1 tablespoon of water in the mix.
• Next, add the coconut milk together with the black tea.
• Let the coconut chai tea simmer for 5 to 7 minutes. Strain it and serve it immediately.

The post Coconut Chai Tea is the Coolest Drink This Fall appeared first on falafelandcaviar.com.

Ingredients

• 2 eggs
• 1 teaspoon baking powder
• 1/2 cup butter
• 1 cup flour
• 2 cups light brown sugar
• 1 1/2 cup sweetened flaked coconut
• 1/2 teaspoon kosher salt
• 2 teaspoons vanilla

Instructions

Start by setting the oven to 350 F degrees. Prepare a 9 x 9 baking dish with a cooking spray.

Get a pan and add the butter. Turn the stove to medium-low heat and wait for the butter to melt.

You can now leave it on and wait for it to start boiling. Make sure that you move the pan all the time so that the butter doesn’t burn.

When it gets a golden brown color you can include the brown sugar. Remove the pan from the heat and mix the two ingredients together.

Add in the vanilla, eggs, baking powder, and salt. Mix again.

Now, pour in the flour and stir the mixture. Finish off with the coconut.

You will get a batter that you should add to the baking dish. Leave it in the oven for 20 minutes.

When it’s done get a knife and cut it into pieces. The coconut squares are done.

The post Coconut Squares Are A Fast, Easy Sweet Recipe appeared first on falafelandcaviar.com.

Ingredients

The crust for the coconut cheesecake is made with:
1/2 cup unsweetened shredded coconut
1/8 teaspoon salt
6 tablespoons melted unsalted butter
1 cup graham cracker crumbs
1/4 cup confectioners’ sugar

To make the filling you need:
2 large eggs
3/4 cup sugar
2 cups cream cheese at room temperature
1/4 teaspoon coconut flavor
1/2 cup coconut milk powder

For the topping, get 1/4 cup unsweetened shredded coconut.

Instructions

Set the oven to 350 F degrees and prepare a pie pan with height of more than 1 1/4” diameter 9”.

The first step is to make the crust. Mix together all the ingredients and combine them well. Once you’re done, you can place it on the bottom of the pan and on the sides as well.

Grab a bowl and combine the coconut milk powder with the cream cheese and sugar. Add in the coconut flavor, eggs and stir. To prevent lumps you can do this with a mixer. Add the filling over the crust.

Bake the coconut cheesecake in the oven for 20 minutes. Then, cover the crust with aluminum foil, and continue baking for 10 more minutes. Take it out of the oven and let it cool.

In the meantime, bake the coconut flakes for 5 minutes. When they’re done, add them on top of the filling.

The post There’s Nothing As Good As This Coconut Cheesecake appeared first on falafelandcaviar.com.

Ingredients

You will need:
4 cups sweetened shredded coconut
4 egg whites
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup granulated sugar
a dash of salt

Instructions

Before you start making the coconut macaroons you need to prepare a baking sheet with paper and set the oven to 350 F degrees.

Combine the almond extract, egg whites, salt, sugar, and vanilla extract in a bowl. Use a hand mixer to combine everything together. After 2 to 3 minutes you will get a thick mixture.

You can now add the shredded coconut and stir it together with the beaten egg mixture.

Now, create small balls and place them on the baking paper. Leave them in the oven for 20 to 25 minutes.

You will notice the coconut flakes becoming a little brown. That’s when the macaroons are done!

If you are a fan of chocolate you can also drizzle melted chocolate over your dessert, or even dip them in it.

The post Make These Coconut Macaroons In Only 30 Minutes appeared first on falafelandcaviar.com.

This coconut margarita will become the best flavor of this drink you’ve ever tried. It’s just the right amount of sweet and very easy to make. Mix it up and call all of your friends.

Ingredients

The ingredients for the cocktail are:
2-3 cups tequila
10-11 lime wedges
flaked coconut
1 15-oz can cream of coconut
3 cups Triple Sec
1 1/2 cups freshly squeezed lime juice
ice cubes

Instead of the Triple Sec you can also use other orange liqueurs. The coconut flakes should be ground and toasted.

Instructions

This coconut margarita recipe is meant for 16 servings.

Prepare your margarita glasses, and you can also cover the rime with coconut. Grab a slice of lime, and go over the rim with it. On a plate, place the coconut flakes. Dip the glasses with the rim in the flakes.

Grab a big pitcher and fill it with the cream of coconut, Triple Sec, tequila, and lime juice. Leave it in the fridge to cool down.

Fill the glasses with ice cubes, then pour the cocktail in. Decorate with lime wedges.

The post Celebrate Summer With Coconut Margarita Cocktail appeared first on falafelandcaviar.com.

Ingredients

The base of this yogurt is only two ingredients: full fat coconut milk and probiotic capsules. Probiotic capsules are pills full of the probiotic microorganisms. This is what gives the yogurt is taste, texture, and health benefits. They can be a bit pricey, but worth the investment as they can be taken orally and is great for gut health.

Method

1. Shake your coconut milk and pour into a glass bowl. Do not use metal as it will react negatively with the probiotics.
2. Whisk it together so it is fully incorporated, then, add the contents of the capsules. Stir together with a wooden spoon.
3. Cover the bowl with a cheesecloth or a light dish towel and secure with a rubber band.
4. Let the probiotics activate for 24-48 hours and you’re ready to go!
5. Use this yogurt as you would regular yogurt, for breakfasts, snacks, and dips!

The post Easy Homemade Vegan Yogurt appeared first on falafelandcaviar.com.

To make this vegan butter, you will need several cups of unsweetened shredded coconut. It’s important that it’s unsweetened or the butter will come out tasting funny. All you need to do is pour the coconut flakes into a food processor and processor for 8-10 minutes. Make sure to scrape down the sides of the food processor every so often so that all the flakes are getting processed. You also need to use a food processor and not a blender because a blender will send the flakes flying up instead of around the blade. Once the butter has become creamy and slightly more liquidy, you can add things like salt, vanilla extract, honey, or herbs. Use this butter as you would normal butter.

The post Make Vegan Butter At Home In A Snap! appeared first on falafelandcaviar.com.