Coconut Cereal Muffins

A delicious muffin mix for breakfast or a snack
Servings: 12
    3/4 cup wheat flour + 1/4 cup coconut flour
    1/2 cup ground flax seeds
    1/4 cup coconut palm sugar
    2 eggs, lightly beaten
    1 cup cereal flakes
    1 cup coconut milk
    32 g dark chocolate
    handful sliced almonds
    1/4 cup virgin coconut oil
    2 tablespoons cinnamon
Directions: Heat oven to 180 degrees. Mix dry ingredients and add in coconut oil, coconut milk and egg. Grease and add to muffin tray that fills 12. Put in oven 18-20 minutes.

Coconutty Banana Muffins 

Open a fresh coconut in two halves using a cleaver. Use a coconut grater to grate the coconut meat for use in the muffins. Mmmm, coconut!

Preheated the oven to 180F and place 1 cup wheat flour, 1/4 cup coconut flour, 1/3 cup coconut palm sugar , and 1 tsp baking soda in a mixing bowl. Set aside. In a blender, blend 2 ripe bananas, 1/3 cup virgin coconut oil, 1 egg, and a dash of vanila extract. Combine the two and mix, adding 1/2 cup of the freshly grated coconut near the end.

After dividing the batter into paper cups, place the remaining fresh coconut on top of the muffins and bake for 25 mins.

The taste of the freshly grated coconut really makes this dish!

Coconut Shells with Chicken Recipe (A tribute to Keith Floyd) -

"Its true, even in paradise it rains and it doesn't matter on a Floyd cooking program cause rain, hail, sleet or snow we will cook wherever we go!"

Ingredients:

    Chunks of chicken
    Young coconut shell blanched in salted boiling water
    Coconut water (as a stock)
    Plum suger (or coconut palm sugar )
    Light soy sauce
    Green fresh chili paste
    Green beans
    Chopped lemon grass
    Selenbat
    Kaffir lime leaves
    Red and green chillies
    Cumin leaves
    Little eggplants chopped into little pieces
    Holy basil
    Thai parsley
    Coconut oil

Put the oil in the pot, add the green chili paste and fry for few minutes, until the paste release its flavours.

Then in with the coconut water, the pieces of chicken and the coconuts shells.

When it comes to a boil add the cumin leaves, the basil, eggplants, lots of green beans, handful of lemongrass, the selenbat, the chillies, kaffir leaves ripped out.

Stir all of it around and then finally add the sugar, the soy sauce and some thai parsley.

Let it bubble for 5 minutes and garnish with the holy basil.

Coconut Curried Fish

"Think, for a moment, my dear friends, of the coconut, I mean, he's done so much for us, hasn't he? In fact he's done so much I need a little walk around the island to think about the coconuts."

Ingredients:

    Young Green coconut
    Fillet of fish (any you like) - Floyd used red snaper
    Fresh ginger
    Shallots
    Lime juice
    Chillies
    Fresh turmeric
    Salt and pepper
    Fish paste
    Turmeric powder
    Coconut palm sugar
    Coconut Milk
    3-4 freshly squeezed lemon juice

First the fresh coconut juice goes into the pan, second some fillet of fish into the coconut milk. Put on the fire and let it simmer for a while, take them out and put a side.

In a pan fry the shallots until they crispy golden brown, next add the chillies,chopped ginger, fresh turmeric and the fish paste and mix it around. Add little ground turmeric and stir around well, add the pepper, sugar and the most important thing - the coconut cream. Since we want it not only sweet and hot but sour as well lets add the lemon juice.

It is very important to keep stirring all the time to melt the fish paste into the sauce!

Pop in the fillet into the sauce, let it simmer for 10-15 minutes until the fish has absorbed all the flavours.

Recipe to share? Please email us info@coconutty.co.uk