coconut

No-Bake Lime Coconut Truffles

Eating My Way Through the Holidays. Festive Food Gifts: No-Bake Lime Coconut Truffles! Here’s a festive treat that satisfies the desire for something sweet enough without the overkill. This time white chocolate becomes the confectionery of choice. Instead of nuts, candied ginger and lime zest become key ingredients to complement the tropical tones of coconut. One might suggest these truffles resemble tiny snowballs, if not for the lime zest. To serve, simply place each truffle in a fluted foil or paper candy cup and arrange on a decorative platter. It promises to bring “Oohs” and “Ahhs” as a crowd-pleaser. 

NO-BAKE LIME COCONUT TRUFFLES

Ingredients:

1 cup white chocolate chips

2 cups sweetened coconut, shredded 

1/2 cup crystallized ginger, chopped

1 1/2 teaspoon lime zest, grated

1 1/2 teaspoon lime juice

Lime zest, for garnish 

Instructions:

Melt white chocolate chips in a microwave-safe bowl on 50% for 30 seconds. Stir and repeat until completely smooth. Mix in sweetened shredded coconut. Fold in crystallized ginger and lime zest. Add lime juice to the mixture. Form into 16 small mounds. Garnish with more lime zest. Chill until set. 

Island Green Tropical Smoothie

What’s Cooking in Gail’s Kitchen? Food Plating: Island Green Tropical Smoothie! Remember those dashboard Hula Girls that sashayed with every turn you made while driving? I always thought they were cute and made me dream about going to Hawaii someday. My childhood wish came true later on when my husband and I visited the island of Kauai for eight straight years, spending 3 months each trip. That is, until Covid hit and the island shut down tourism due to its vulnerability. At that time we moved permanently to SW Florida, without regrets. Since I still love exploring antique shoppes with vintage collectibles, imagine my surprise when I recently came across this mid-century Hula Dancer cast iron bottle opener. Its natural patina and rustic appearance reminded me that life can be topsy-turvy leaving battle scars in its wake. Everyone has ups and downs; yet happiness can still be found in smaller things. Enjoy the journey. 

ISLAND GREEN TROPICAL SMOOTHIE

Ingredients:

I cup frozen banana slices

1/2 cup pineapple chunks, frozen

1/2 cup mango chunks, frozen

1 avocado, peeled and pit removed

1 cup coconut water

Mint, for garnish

Instructions:

In a blender, combine frozen banana slices, frozen pineapple chunks, frozen mango chunks, and fresh avocado. Blend on High setting for one minute, or until smooth. While blender is running, add the coconut water to mix well. The texture will be creamy and thick. Pour into a tall glass or dessert dish. Garnish with fresh mint leaves. Serve immediately. 

Xylocarp Coconut Bars

What’s Cooking in Gail’s Kitchen? The Daily Special: Xylocarp Coconut Bars!  Although it’s not typically a word in my vocabulary, I discovered the word xylocarp means “a fruit, such as a coconut, having a hard woody pericarp.”  Bingo! It’s the answer to my alphabet challenge when I get to this letter. Everyone is already aware coconut has health benefits. Some even classify it as a superfood. Personally, I just like the taste of it. It can magically transport me to a tropical island with swaying palm trees and hypnotic reggae music. Ahhhhh. 

XYLOCARP COCONUT BARS

Ingredients:

1/2 cup butter, melted

1 1/2 cups graham cracker crumbs

1 14-ounce can of sweetened condensed milk

1 cup semi-sweet chocolate morsels

1 1/3 cups of coconut, flaked

1 cup pecans, chopped

Instructions:

Preheat oven to 350°. Spray a 9″x13″ baking pan lightly with nonstick oil. Pour butter in pan to cover the bottom. Sprinkle graham cracker crumbs evenly over butter. Slowly pour the sweetened condensed milk to form another layer. Top evenly with chocolate morsels, coconut, and pecans. Press down firmly. Bake 25-30 minutes or until lightly browned. Cool thoroughly before cutting. 

X-tra Thick Mango Crush

What’s Cooking in Gail’s Kitchen? Home Cooking: X-tra Thick Mango Crush! Is it fresh fruit? Is it ice cream? Or is it a sparkling Italian beverage?  Surprise!  It’s all three. The intensity of this mid-day treat is so refreshing and thirst quenching, you’ll find yourself asking, “Is it a delightful dessert or a tangy beverage?” My thoughts? I don’t need a reason to enjoy the citrusy intense flavors. After all, it’s Yumolicious and anything is possible!

X-TRA THICK MANGO CRUSH

Ingredients:

2 medium mangoes, peeled and sliced

1/4 cup powdered sugar 

1/2 cup heavy cream, very icy cold

1 11.15-ounce can of San Pellegrino Aranciata Rossa Blood Orange Sparkling Beverage

Directions:

Combine the ripe fresh fruit and sugar in a food processor or blender. Process on “Pulse” until the fruit is roughly chopped. With the processor running, slowly add the heavy cream until fully mixed. Transfer fruit ice cream to a plastic storage container with lid. Place in the freezer for 2-3 hours or until firm. To serve, use a melon ball scoop to fill a tall glass. Slowly pour the sparkling blood orange beverage over all, being careful not to foam over. Garnish with toasted coconut. 

No-Bake Hazelnut Bars

What’s Cooking in Gail’s Kitchen? Home Cooking: No-Bake Hazelnut Bars! Here you go. A delicious nutty chocolate treat that can be a dessert or a snack. And there is no need to heat up the oven. This combination of dietary coconut fiber and heart-healthy hazelnuts are sure to become your personal favorite. One bar may provide the nutritious energy boost you need to keep going strong. But the question is…..can you stop at just one?

NO-BAKE HAZELNUT BARS

Ingredients:

1/2 cup butter

1/3 milk

1 cup brown sugar, packed

1 cup coconut, flaked

1 cup graham cracker crumbs

1 teaspoon vanilla

1 13-ounce jar of Nutella Chocolate-Hazelnut Spread

Instructions:

Boil butter, milk, brown sugar, coconut, and cracker crumbs in a medium saucepan for 7 minutes, stirring constantly. Mix in vanilla extract.  Line a 9″x13″ pan with club crackers. Pour the filling over crackers. Top another layer of crackers. Warm Nutella in microwave for 20 seconds. Spread over all. Garnish with nut meats. Cool in refrigerator until firm. Cut into squares.

Yogurt Cups

What’s Cooking in Gail’s Kitchen? Simple Sensations: Yogurt Cups!  Talk about healthy, nutritious, calcium-rich, and yummy! The best part is you create the parfait of flavors bursting in every spoonful. Will you make it Raspberry-White Chocolate? Strawberry-Kiwi? Banana-Chocolate Chip? Or Pineapple-Macadamia Nut? I chose four different combinations. The possibilities are endless. 

YOGURT CUPS

Ingredients:

1 16-ounce carton of Greek yogurt 

Assorted Fruit (blueberries, peaches, mandarin oranges, and Rainier cherries)

Mini marshmallows 

Dried cranberries

Toasted Coconut Flakes

Almond Slivers

Cinnamon Powder

Instructions:

Divide yogurt into individual servings. (If you like fruit on the bottom, layer some first.) Then assemble combined flavors together. Shown in photo from the top and going clockwise are:

Blueberries & Dried Cranberries

Toasted Coconut Flakes & Cinnamon Peach

Rainier Cherries & Almond Slivers

Mandarin Orange-Mini Marshmallow Puffs

See what I mean?  What combination will you create?  Please share your ideas with me!  I’d love to hear from you. I’ll see you next time in Gail’s Kitchen!

Pina Colada Pie

What’s Cooking in Gail’s Kitchen? Simple Sensations: Pina Colada Pie! Sometimes it’s necessary to serve your guests a dessert low in sugar. This one is perfect because it boasts tropical flavor with enough fruity sweetness to satisfy that sugar craving which follows at the end of a meal. Please note you may substitute a sugar-free graham cracker crust for the homemade cookie crust. 

PINA COLADA PIE

Ingredients for Homemade Cookie Crust:

2 cups Macadamia Nut Shortbread Cookies, crushed

1/4 cup butter, melted

Instructions:

Preheat oven to 350°. Mix crushed shortbread cookies and melted butter. Press crumb mixture into a pie plate sprayed with nonstick oil. Bake 10 minutes. Cool before filling. 

Ingredients for Filling:

2 8-ounce blocks of Neufchâtel cheese

1 small box Sugar Free/Fat Free Lemon Jello

1 small box Sugar Free/Fat Free Vanilla Instant Pudding 

4-ounce of Lite Cool Whip

1 8-ounce can crushed Pineapple in Natural Juices, do not drain

1 teaspoon Coconut flavor

Instructions:

Soften Neufchâtel cheese and add other ingredients. Stir until well blended. Pour into pie crust and chill for several hours or overnight. 

*Garnish: Toast 1/2 cup flake coconut in 350° oven for 4 minutes. Watch! Set aside to cool. Fresh strawberries also make an appealing garnish. 

Orange-Pineapple-Banana Ice Cream

What’s Cooking in Gail’s Kitchen? Orange, Pineapple, Banana Ice Cream!  And, before you ask…..No, you do not need an ice cream maker. What I love the most about this refreshing recipe is that any fresh fruit can be used for a mélange of flavor choices, depending on the season.

ORANGE-PINEAPPLE-BANANA ICE CREAM

Ingredients:

1/3 cup mandarin oranges, frozen

1/3 cup pineapple chunks, frozen

1 banana, frozen

1/4 cup powdered sugar 

1/2 cup heavy cream, very icy cold

Directions:

Combine the frozen fruit and sugar in a food processor or blender. Process on “Pulse” until the fruit is roughly chopped. With the processor running, slowly add the heavy cream until fully mixed. Transfer fruit ice cream to a plastic storage container with lid. Place in the freezer for 2-3 hours or until firm. To serve, use a melon ball scoop to form bite-size portions. Garnish with dried fruit and shredded coconut. 

Magic Treasure Cookies

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Magic Treasure Cookies! Anyone can justify having dessert whenever cookies are around. But that’s not the only reason we bake them. Sure, cookies satisfy that craving our sweet tooth demands, but they also provide an afternoon pick-me-up because of the dough made from scratch. We know what’s in them. No preservatives or artificial stuff, that’s for sure. Setting that aside, cookies smell ah-mazing fresh from the oven. They have this magical way of bringing families together, which often brings smiles and laughter. Who can argue with that?

MAGIC TREASURE COOKIES

Ingredients:

1 1/2 cups graham cracker crumbs

1/2 cup flour

2 teaspoons baking powder

14-ounce can sweetened condensed milk

1/2 cup butter, room temperature 

1 1/3 cups flaked coconut 

12-ounce package semi-sweet chocolate chips 

1 cup walnuts, chopped

Instructions:

Preheat oven to 375°. In a small bowl, mix graham cracker crumbs, flour, and baking powder. In a large mixer bowl, beat sweetened condensed milk and butter until smooth. Add graham cracker crumb mixture; mix well. Stir in flaked coconut, chocolate chips, and chopped walnuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9-10 minutes, or until lightly browned. Enjoy!