If there was some kind of stamp you could add to my eating habits the last 6 month is must be: COCONUT! Finally after 26 years I realized how much I love coconut and more importantly how healthy it is. I have previously talked about benefits of coconut fat (read it here) and I keep on praising how amazing these particular chains of fatty acids deriving from coconut are. But coconut also has an impressive amount of dietary fibers, around 14 g pr 100 g of fresh coconut meat. Since dietary fibers are important for optimal bowel function and health it should be a priority to get a sufficient amount, especially if you are eating a diet low in or without any grains, which is where coconut comes in quite handy. And do we need to mention how incredible the taste of coconut are – yummy!!
So far my stable coconut products have included: Shredded coconut, roasted flakes, coconut milk, coconut fibres (for baking and really boosting the finer content of e.g. egg porridge) and of course coconut oil. I deliberately does not count in coconut sugar since it iiiis a bit of topic here. But a few weeks ago I finally got to experiment with a to me new coconut product; Creamed coconut also known to some as coconut butter. First time I played with it I completely burned it off, literally, a spin in the microwave and one large black whole later I had destroyed my block of delicate creamed coconut. I had assumed that it would behave almost as coconut oil (it is called butter, duh) but that was a huge mistake. After reading the label I discovered that creamed coconut is dehydrated coconut meat turned into a creamy paste, which becomes obvious once you slowlyí? ?í? heat it.
Creamed coconut is something you could eat out of a jar. It is so delicious and sweet on its own and I bet it makes the most awesome frosting to spread on almost any baked goods. This time around I have chosen to use it as a snack or sweet treat that I call coconut bombs. You can barely call it a recipe, since it is so damn easy, but still the directions are great to follow if you are experimenting with creamed coconut for the very first time.
One of the reasons I am so in love with these little bombs are that they are totally packed with all the nutrients from coconut, here we are talking magnesium, selenium, calium, zinc, iron, phosphorus and vitamin C and E. And lets not forget the incredible fiber and fat content that helps stabilise your blood sugar. Furthermore you can boost them with any kind of flavour you want. Try different kinds of berries, coffee, honey, cocoa nibs, dried fruit and even coat them with chocolate. They can be enjoyed as a sweet treat, as a part of a snack meal or even crumbled on top of your breakfast bowl.
And the best part is that creamed coconut is a ridiculously cheap product. I buy it at my local asian store where I pay around 7 kr (1 euro) pr 200 g. So if you like me have a coconut-crush and are intrigued to expand your coconut scale, you should definitely make a play date with a block of creamed coconut, and I can assure you many more will follow.
As a little blog-info I can tell you that I have now added a search function to the site. It is not perfect, but after testing many times I think come up with the recipes or post your are searching for, as long as you use simple search terms.
Creamed Coconut Bombs
Makes around 20í? ?í? pieces
Coconut vanilla base
200 g creamed coconut (coconut butter)
1 Tbsp coconut sugar or 3-4 stevia drops
1/4 tsp ground vanilla, or beans from 1/2 pod
1/3 portion of the base
1 tsp raw cocoa powder
1 tsp coconut sugar
1/3 portion of the base
6-8 raspberries, mashed (you can use frozen as well)
Melt the creamed coconut in a pot on very low heat while stirring. It has a texture like a paste when melted and tend to become golden or even burned very quickly so here patient is worth your while. When melted add vanilla and sugar and make sure that all the sugar crystals melt into the coconut cream. Divide your portion into three. Mix the ingredients for chocolate and raspberry í? ?í? into each portion of coconut base, and keep one portion clean for vanilla flavour.
Use a teaspoon to scoop up coconut cream into a chocolate mold or small cupcake molds – whatever you have on hands (an ice cube tray might work perfectly as well). Place the mold in the freezer for at least 30 min, check if the coconut has firmed up before you remove the small bombs from the mold. You can choose to further coat the bombs with chocolate – this is really delicious as well. Or just enjoy them straight away. Store in fridge or freezer.