Tag: coconut

Last week I came across How Sweet Eat’s homemade condensed coconut milk and my mind was blown. I’ve adapted the recipe a little here, swapping out the regular sugar for light brown soft sugar which adds a lovely caramel note to to the milk. I’ve also added in 2 vanilla beans because I’m a total vanilla freak.

Afterwards I fancied a treat so I’ve whipped up a Superfood version of one of my favourites – hot chocolate!

I find with the condensed milk you don’t need any other sweetener but if you have a sweet tooth feel free to add in some extra maple syrup to the hot chocolate!


For the vanilla condensed coconut milk
(Slightly adapted from How Sweet Eats)

  • 600ml full fat coconut milk
  • 2 tbsp light soft brown sugar
  • 2 vanilla bean pods, split

For the Superfood hot chocolate

  • 3/4 cup of unsweetened almond milk
  • 1/4 cup vanilla condensed coconut milk
  • 2 tsps raw cacao powder
  • 1 tsp maca root powder (I use Organic Burst)
  • 1/4 tsp ground cinnamon
  • Pinch of salt

To make the condensed milk

  1. In a medium saucepan add the coconut milk, sugar and vanilla bean pods. Whisk together. Bring to the boil, boil for 3 minutes and then reduce to a simmer. (The milk will be a brown colour from the sugar, if you want a white milk, sub the brown for white sugar – however, you will lose the caramel notes.)
  2. Simmer the mixture for up to one hour, whisking every 5-7 minutes or whenever a skin forms on top. The milk is ready when it thickens or reduces by half. Mine only took around 30 minutes but I have an oven that runs very hot.
  3. Discard the vanilla bean pods. Transfer the condensed milk to a container and store in the fridge to cool.

To make the Superfood hot chocolate (makes 1 serving)

  1. Add the almond milk, vanilla condensed coconut milk, raw cacao, maca, cinnamon and salt to a saucepan. Whisk together.
  2. Bring to the boil, whisking constantly for 3 minutes or until all the cacao is incorporated.
  3. Remove from the heat and pour into your mug! Enjoy!

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At first these were going to be a granola bar..but things change. I’ve drizzled these with chocolate because I’m a horrible person but if you want to keep it healthier you can leave it off.


  • 1 1/2 cups of dried apricots
  • 1 cup raw unsalted cashews
  • 1/2 cup smooth cashew butter (I used Meridian)
  • 1/4 cup desiccated coconut
  • 2 tbsp coconut oil, slightly warmed
  • 1/3 cup/80g  dark chocolate

  1. In a food processor add the cashews and blitz on high until they resemble a coarse soil. Then add the apricots and blitz again until they are broken into small pieces.
  2. Add the coconut, coconut oil and cashew butter. Process on high until the mixture starts to come together. It will form into a sort of sticky dough.
  3. Using a teaspoon, scoop out the mixture and then using your hands roll them into a ball.
  4. Place on a parchment lined baking tray and then chill in the fridge for 30 minutes.
  5. Whilst the balls are chilling, prepare the chocolate drizzle. Melt the chocolate to a heat proof bowl over a saucepan of boiling water.
  6. Using a spoon drizzle the chocolate over the balls and then put them back into the fridge to set for around 30 minutes.
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When I’m working I need a breakfast that I can make in ten minutes. Usually that’s an almond milk, banana, raw vegan protein, maca and baobab smoothie. However, sometimes in the winter I’m looking for something a bit more substantial and comforting.

One of my work colleagues told me last week how she loves to make a spread for toast made of steamed sweet potato mashed with coconut milk. I couldn’t stop thinking about it all week. Here I’ve roasted the sweet potato as I think it gives it a richer flavour but feel free to steam if you wish.

I envisioned this as an “on-the-go” kind of breakfast so I’ve chosen to make it in 1/2 liter jars. The recipe makes approximately two jars worth. I’m calling it breakfast but there’s no reason why it couldn’t be dessert or lunch!


For the overnight oats:

  • 1 cup/90g oats
  • 1 cup/250ml  full fat coconut milk
  • 1 vanilla bean pod, scraped or 3 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 2 tbsp maple syrup

For the sweet potato

  • 1 medium-large sweet potato
  • Coconut oil
  • 4 tbsp full fat coconut milk

For the candied walnuts

  • 1 handful of walnuts, broken into pieces
  • 1 tbsp maple syrup
  • Pinch of salt

  1. Start by preheating the oven to 400f/200c. Grease a baking tray with coconut oil and then rub coconut oil over the skin of the sweet potato.
  2. Roast the sweet potato for 45 mins to 1 hour, turning it occasionally until it is soft inside. The skin should peel away easily when it is ready.
  3. Meanwhile, prepare the oats. In a large bowl add the oats, 1 cup of coconut milk, vanilla, cinnamon and maple syrup. Stir thoroughly to combine. Spoon half of the mixture into each jar. Set aside in the fridge.
  4. To make the candied walnuts combine the walnuts with the maple syrup on a parchment paper lined baking tray and sprinkle with salt. Roast for approximately 3-5 minutes or until just starting to turn golden brown. Be careful as they can burn very quickly. Remove from the oven and set aside to cool.
  5. Once the sweet potato is ready, remove it from the oven and carefully peel off the skin. In a large bowl, mash the roast potato flesh with 4 tbsp of coconut milk. Set aside to cool completely.
  6. When cooled, spoon the mashed sweet potato on top of the overnight oats and top with the candied walnuts. Screw on the lids of the jars and leave overnight in the fridge to enjoy for breakfast the following morning!
  7. If you wish save the remaining coconut milk to pour over the oats in the morning.
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It’s been hot hasn’t it? Recently my mum found the popsicle molds that we used to use when I was a kid! The obviously solution was to make popsicles!


  • 1 can of full fat coconut milk
  • 125g/1 cup blueberries
  • 1 tbsp coconut oil
  • 2 tbsp date syrup or other vegan liquid sweetener
  • 2 tbsp desiccated coconut


  1. Preheat the oven to 350f/180c
  2. Lay the blueberries out on a baking tray and then bake them in the oven for 10 minutes until the blueberries are soft and blistered.
  3. Whilst the blueberries are roasting heat the coconut milk, coconut oil and date syrup in a pan on a low heat. Stir the mixture until all the coconut oil is combined.
  4. Pour the coconut milk mixture into a blender and add the roasted blueberries.
  5. Blend the mixture on high until smooth.
  6. Sprinkle a little desiccated coconut in the bottom of each popsicle mold.
  7. Pour the mixture into popsicle molds and place in the freezer until frozen.


Sarah xxx

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Apologies for the lack of posts – exercising has replaced food for the most part. That’s going well but I was desperate to make something good to eat but that was still nutritious!
This is a “oh god we have too many bananas” sort of cake.

Adapted from here

  •  1 cup/220g light brown soft sugar (the kind you can sort of press with your fingers, it’s squishy)
  • 1/2 cup/209g solid coconut oil at room temp
  • 3 bananas with black spots or entirely black, mashed
  • 1 1/2 cups/192g plain flour
  • 1/2 cup/45.6g  dessicated coconut
  • 1/2 tsp baking powder
  • 1/4 cup/59ml soy milk mixed with 1 tsp apple cinedar vinegar + 1/4 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 teaspoon mixed spice
  • pinch of salt
  • 7 apricots, halved with the stone removed
  • oil for greasing


  1. Preheat the oven to 350f and grease your skillet – mine is 10.25 inches. If you don’t have a skillet you can use a 10 inch cake pan.
  2. Mix your vanilla, soy milk and vinegar together in a small jug and set aside to curdle – around ten minutes.
  3. Cream together the coconut oil and brown sugar using an electric mixer or by hand until smooth.
  4. Mash your bananas (I used a pestle and mortar) and add them to the coconut oil and sugar.
  5. Add the extra vanilla and the soy milk mixture and stir to combine.
  6. Sift together the flour, baking powder, salt and spices. Stir in the dessicated coconut.
  7. Add the dry mixture to the wet and mix well until fully incorporated.
  8. Pour your mixture into your skillet and smooth out with a spatula.
  9. Push your apricot halves (you should have 14) into the batter in whatever pattern you like! I went for simple circles.
  10. Bake the cake in the oven for 20-25 minutes or until a toothpick pushed into the middle of the cake comes out clean.


Sarah xxx


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A curry is not complete with a Naan and at least 3 sides with onion bajis as compulsory. Once you’ve made your first Naan trust me, you’ll never buy shop brought again!

If you’re terrified of the bread/yeast world like I used to be, there’s no need to with this. They puff up beautifully once cooked. This is a Muma thoroughly trailed and tested passed on treat.

250g Strong white bread flour
5g salt
5g dried yeast
80ml coconut milk
80ml tepid water
1 tablespoon mango chutney
60g sultanas
Olive oil (for frying)

1. Put the flour into a large bowl and add the salt to one side. Add the yeast to the other side so they do not touch. _G102786
2. In a jug, mix the water and coconut milk together. Pour about 140ml of the mixture into the flour bowl and combine with hands. Add the remaining 20ml if you feel the mixture is too dry!
3. On a lightly oiled surface pour out the dough and knead for ten minutes until smooth and glossy. Shape into a smooth ball and transfer back into the bowl and cover with a tea towel, leave to prove for an hour in a warm place.
4. When your hour is up, tip the dough out onto your oiled surface and knock out the air in the dough. Flatten slightly and add the sultanas and mango chutney like pizza toppings!
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5. Knead the fillings into the dough – fold the dough over the ingredients pressing firmly as you go. Don’t over knead, you’ll want marbling mango!
6. Cut the dough into 4 and shape piece into a ball shape. Flatten each round with you fingertips and roll with a rolling pin further until they are about 5mm thick.
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7. Leave to prove again for half an hour under a dry tea towel.
8. Fry! Add a teaspoon of olive oil to a hot pan and place the naans in one at a time. Fry for 2 minutes each side until they are patched with brown.
9. Place onto kitchen paper to absorb the excess oil. Enjoy!


Becky xxx

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Peanut butter is the solid basis of my veganism. I have it on toast for breakfast, in my rice for lunch and in curry for satay dinner. I’m a believer that it makes every meal better.

Since I discovered silken tofu last year being the best cream filling substance, I wanted to make something over the top with my 2 favourite things- peanut butter and chocolate!

I’ve added banana to this recipe but take it out if your like Sarah who is not a Banana lover!

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For the base

  • 50g Dairy Free Butter
  • 1 packet bourbons – disect the cream from the middle – we only need the biscuit bit!

For the peanut butter cream

  • 1 pack firm silken tofu
  • 160g smooth peanut butter
  • 2 tablespoons golden syrup
  • 1 teaspoon xanthan gum

For the Chocolate cream

  • 1 pack firm silken tofu
  • 60g dairy free/dark chocolate
  • 2 tablespoons cocoa powder
  • 2 tablespoons golden syrup
  • 1 teaspoon xanthan gum

For the Coconut whip

  • 2 cans of full fat coconut milk – chilled so the cream and water separates, you only need the cream!
  • 1 teaspoon xanthan gum

+2 bananas if you like them!

1. Make your base. Preheat your oven to gas mark 5.
Break your bourbon biscuits excluding the cream into crumbs in any means possible. Any means necessary- food processor or an old fashioned rolling pin will do the trick!
Melt 50g of butter and combine with the crumbs.
Transfer to a 8 inch circular tin (Make sure the tin has a pop out base so you can present the layers!) ensuring you add greaseproof paper to the side of the tin and press.
Put in oven for apprx 10 minutes so the base binds nicely. Cool on a wire rack.

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2. Make the Peanut butter Cream filling.
Put the silken tofu, golden syrup and peanut butter into a bowl and blend with a hand blender/food processor to get rid of the lumps. Mixture will turn smooth and creamy.
Add the xanthan gum and mix by hand. It is a miracle thickening transformation, the more you mix, the thicker it becomes!

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3. Transfer the peanut butter cream filling onto the cooled biscuit base and chill in the fridge for half an hour.

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4. If you want the bananas, I added a layer to the outer edge of decoration. Place the cut bananas on top, try not to squash them down too much!

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5. Make the Chocolate Cream filling, same as the peanut butter process.
Melt the chocolate. Put the silken tofu, golden syrup, cocoa powder and the melted chocolate into a bowl and blend with a hand blender/food processor to get rid of the lumps. Mixture will turn smooth and creamy.
Add the xanthan gum and mix by hand to thicken.
Add mixture to the top of the peanut butter and banana mixture and smooth over the top.

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6. Place in fridge for an hour just to cool and settle, once you’re ready remove from the fridge and pop out of the tin. Smooth round the edges with a palette knife for presentation.

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7. Make the Coconut whip.
Open the coconut milk cans – DO NOT SHAKE THE CANS. The ‘fatty’ part of the coconut milk will be sat on top. This is the part we want! Spoon off into a bowl, add the xanthan gum and whisk until light and thicker. Add to the top of your finished piece or individual cut pieces like I have and serve!

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Becky xxx

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For Valentine’s Day my mum bought me a heart shaped chocolate mould. Her original intention was to make me some chocolates with it but she ran out of time.

So here I am showing you a recipe I came up with today. A bit late for Valentine’s Day but there’s always next year.


For the chocolate truffles/bark

  • 4¾ oz/134g 70% dark chocolate
  • Chopped apricots
  • Almonds
  • Any other topping of choice

For the coconut butter truffles

  • 4 tbsps Coconut butter, divided
  • 1/2 teaspoon of maple syrup, divided (optional)
  • 1 teaspoon cacao powder
  • Cacao nibs

If you’re like me, your coconut butter is completely solid. If it is, fill up a heat proof bowl with hot water and leave the jar in it until the coconut butter is soft enough to stir with a spoon.

For the coconut butter truffles

  1. Start by making sure your coconut butter is throughly mixed and then divide your 4 tablespoons of coconut butter between two ramekin dishes.
  2. In one dish mix the cacao powder and the optional maple syrup. If your coconut butter is sweet, leave it out. In the other mix the rest of the maple syrup and however many cacao nibs you desire!
  3. Press the coconut butters into your mould.

For the chocolate truffles/bark

I ended up making chocolate bark as well as chocolate truffles because I had too much chocolate left over. If your mould is big enough you can choose to either make multiple truffles or just make bark.

  1. Break your chocolate into chunks and then put it in a heat proof bowl on top of a saucepan of boiling water. Keep stirring until all the chocolate is melted
  2. At this point you can pour the chocolate into your moulds and add whatever you like. I sprinkled in some cacao nibs.
  3. If you are making chocolate bark as well, line a baking tray with some grease proof paper. Pour the chocolate out onto the tray and smooth it out with a spatula.
  4. Sprinkle the chocolate with the almonds and chopped apricots.
  5. Place the chocolate bark and your chocolate mould into the fridge until they are set!

Sarah xxx

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