Hello Beautiful
I love to cook with coconuts and coconut oil too so I've included exclusive recipes that are packed with goodness.
Don't forget to share your coconut creations using #GlowCoNuts.
Love Madeleine x
This gluten-free cake has a tropical taste, thanks to the lovely lime and coconut combo. It’s so easy to make but looks like a real showstopper – my kind of cake! I love the delicious drizzle and the contrast between this tangy cake and the creamy coconut yogurt.
INGREDIENTS
FOR THE CAKE
• 200g coconut sugar
• 200g coconut oil
• 150g polenta
• 150g ground almonds
• 1 tsp baking powder
• ¼ tsp bicarbonate of soda
• 3 eggs
• zest of 1 lime
• 2 tbsp lime juice
• 1 tsp vanilla extract
FOR THE DRIZZLE
• 3 tbsp honey
• juice of 2 limes
TO SERVE
• 1 big handful coconut flakes
• 1 dollop of coconut yogurt per person
• 1 lime slice per person
DIRECTIONS
Preheat the oven to 190°C / 170°C fan / 375°F / gas mark 5.
Cream the sugar and coconut oil in your food processor, then add the polenta, ground almonds, baking powder and bicarbonate of soda. Mix again. Break in the eggs one at a time, mixing between each addition. Finally, add the lime zest, lime juice and vanilla extract.
Grease a 22cm cake tin and pour in the mixture. Bake for 40-45 minutes until the cake is golden on top and starting to shrink away from the sides. Try the knife test: if it pulls out clean, your cake is ready.
In a small saucepan warm the drizzle ingredients together. Pour over the cake when it’s fresh out of the oven.
Top with coconut flakes, coconut yogurt and slices of lime.
Coconut is one of those extraordinarily versatile ingredients that works brilliantly with both sweet and savoury. I know you’re going to love my take on this classic Thai curry, bursting with coconut-plumped prawns. Serves 4.
INGREDIENTS
• 1 tbsp coconut oil
• 6 shallots, finely diced
• 6 garlic cloves, crushed
• 1 red chilli, deseeded and finely sliced
• 1 tbsp ground coriander
• 2 tbsp freshly grated ginger
• 1 pinch sea salt
• 1 squash, peeled, deseeded and cubed
• 1 litre vegetable or chicken stock
• 400ml can coconut milk
• 1 tbsp peanut butter
• 30g peanuts, toasted
• 500g prawns
• 200g mangetout, sliced into matchsticks
• 200g beansprouts
• juice of 2 limes
• 1 tbsp tamari, to taste
DIRECTIONS
Heat the coconut oil in a pan on a medium heat. Throw in the shallots and sauté for a minute, then add the garlic, chilli, coriander and ginger with a generous pinch of sea salt. Cook for 5 minutes until the onions have softened.
Throw in the squash cubes and sauté, stirring well, for a few minutes. Then pour in the stock, coconut milk and peanut butter and bring to the boil. Pop the lid on and cook at a low simmer for 30 minutes, until the squash is lovely and soft.
Heat a dry pan on the hob and toast your peanuts, stirring frequently for a few minutes so they don’t burn. You know they’re done when your peanuts turn golden brown and smell amazing.
Throw in the prawns, mangetout and beansprouts and cook for a further 3 minutes. Stir in the lime juice and tamari. Serve in bowls sprinkled with peanuts.
INGREDIENTS
• 2 tbsp coconut oil
• 100g dried apricots
• 1 pinch cinnamon
• 1 tsp vanilla extract
• 1 tsp dried lime
• 100g rolled oats
• 2 tbsp of desiccated coconut
DIRECTIONS
Blend the coconut oil, apricots, cinnamon, vanilla and lime together for 30 seconds. Add the oats and desiccated coconut and pulse a few times until combined – but be careful not to blitz so long that the oats lose their texture.
Grease a baking tray with coconut oil and fill it with the oaty mixture, pressing it down with your fingers. Pop it in the freezer for 30 mins, then cut into bars. These yummy snacks should last up to five days in an airtight tin, but they’re so moreish you may find they disappear quicker than that!
A smoothie bowl is one of life’s simple luxuries! I love to enjoy this as a dessert when I want a sweet treat, or I make it for breakfast because it gives me a zingy start to my day. It’s super-quick to make and full of healthy ingredients to help you glow. Serves 2.
INGREDIENTS
FOR THE SMOOTHIE BOWL
• 150g frozen pineapple
• ½ frozen banana
• 150ml coconut milk
• 1 tsp vanilla extract
FOR YOUR TOPPINGS
• 1 pinch fresh mint leaves
• 1 pinch coconut flakes
• 1 tsp almond butter
DIRECTIONS
Could this recipe be any easier? Simply blend the smoothie bowl ingredients together, pour into a bowl and add your toppings. Enjoy cold.
