coconut

Kiwi Dessert Pizza

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Kiwi Dessert Pizza! What do you get when you cross a bakery crust with a sweet and creamy fruit topping? At first glance, it appears as though frosting is smeared over the mini flatbread crust. It kinda is. The secret is cream cheese with a hint of sweetened coconut. The rest is simply fresh fruit…until you detect the toasted coconut flakes. Now it’s tough to decide if this dessert is a cookie or a fruit tart. Either way, it’s a delightful change from traditional pies or standard cakes. Not too sweet, not too bland. It’s just right.

KIWI DESSERT PIZZA

Ingredients:

2 mini naan prepared flatbreads

4 ounces cream cheese

2 tablespoons sweetened condensed milk

1 teaspoon coconut syrup

2 strawberries, tops removed and quartered

1 kiwi, peeled, sliced, and quartered

3 sliced peaches, cubed

10 blueberries, divided

Toasted coconut, for garnish

Lemon thyme, for garnish

Instructions:

Remove naan from packaging. Spritz with water before heating. Place in toaster on medium setting. Transfer to a platter. In a bowl, combine cream cheese, sweetened condensed milk, and coconut syrup. Stir until smooth. Spread over surface of the naan. Arrange strawberries, kiwi, peaches, and blueberries. Garnish with toasted coconut and lemon thyme.

Eagle Brand Magic Cookies

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Eagle Brand Magic Cookies! One definition of the word magic is “wonderful; exciting”. That’s what these quick and easy holiday cookies are all about. The magic ingredient is the sweetened condensed milk. It may not be something you use everyday, but special occasions call for special ingredients. Homemade cookies are chocked full of sweetness in chocolate morsels, flaked coconut, and chopped pecans. How delightful and different. That’s what I call exciting. Create your own magical moment for the next festive gathering, after school snack, or weekend party-for-two.

EAGLE BRAND MAGIC COOKIES

Ingredients:

3/4 cup flour

1/2 teaspoon baking powder

1/8 teaspoon sea salt

7 tablespoons butter, room temperature

1 tablespoon sugar

1/4 cup sweetened condensed milk

1/4 cup mini chocolate chips

1/4 cup butterscotch chips

3 tablespoons sweetened coconut flakes

2 tablespoons pecans, finely chopped

Sugar, for dusting

Instructions:

In a bowl, whisk together flour, baking powder, and sea salt. Set aside. Using a hand mixer, beat the butter and sugar together until creamy. Add the sweetened condensed milk. Beat until combined. Slowly add the flour mixture until thoroughly combined. Fold in the mini chocolate chips, butterscotch chips, flaked coconut, and chopped pecans. Cover dough and refrigerate for 20 minutes. Preheat oven to 350°. Line a baking sheet with parchment paper. Take a heaping teaspoon of cookie dough, roll into a ball, and place on the parchment paper-lined baking sheet. Repeat. Bake 8-10 minutes; cool 2 minutes. Dust cookies with sugar and transfer to a wire rack. Enjoy!

Unforgettable Wild Ramp Bacon Chowder

What’s Cooking in Gail’s Kitchen? Table Food: Unforgettable Wild Ramp Bacon Chowder! For American hunter-gatherers, as well as European foragers of gourmet plants, wild ramps are as coveted as the elusive morel mushrooms. Since the leafy garlic bulbs are popular with curiosity seekers, in addition to critters of the woods, the quest for a fragrant “bouquet” becomes a challenge between man and beast. Who will get there first to reap the wild-growing delicacy? Perhaps both have their secret stomping grounds. I invite you to stick around awhile to sample the wide variety of ways to enjoy wild ramps.

UNFORGETTABLE WILD RAMP BACON CHOWDER

Ingredients:

1 tablespoon bacon drippings

1/2 cup ramps roughly chopped, bulbs and greens

1 potato, skin on and diced

1 3/4 cups chicken broth

1 teaspoon seasoned salt

1/4 teaspoon garlic and herb seasoning

1 1/4 cups coconut milk

1 cup sharp cheddar cheese, shredded

1/2 teaspoon red pepper flakes

Crumbled bacon, for garnish

Charred ramp greens, for garnish

Instructions:

In a Dutch oven, over medium heat, sauté ramps in bacon drippings until soft. Add diced potatoes, chicken broth, seasoned salt, and garlic and herb seasoning. Simmer for 20 minutes or until potatoes are cooked thoroughly. Reduce heat to low. Add coconut milk, cheddar cheese, and red pepper flakes. Stir well to combine. Cook over low heat, stirring occasionally, but do not boil. Gently heat for 30 minutes. Allow to rest for 10 minutes to thicken. Ladle into soup bowls; garnish with crumbled bacon and charred ramp greens.

Honey Butter Shrimp

What’s Cooking in Gail’s Kitchen? Table Food: Honey Butter Shrimp! Here’s a different kind of main dish that creates a balance of sweet, salty, and a little bit of spice in every bite. Shrimp lovers will not be disappointed with the tender, incredibly mild, slightly creamy taste of ocean shrimp. It’s very good, according to my husband the taste tester. The firmness of each delicate morsel, curled into the C-shape when cooked, makes each bite a succulent delight for the palate. The aromatic ginger, when mixed with soy sauce and sticky sweet honey, will awaken the taste buds for a juicier finish. Done right, this shrimp becomes a labor of love that will surely bring raves.

HONEY BUTTER SHRIMP

Ingredients:

1 1/2 pounds jumbo shrimp, peeled and deveined

1/4 teaspoon seasoned salt

1/8 teaspoon white pepper

2 tablespoons olive oil

3 cloves garlic, minced

1/2 teaspoon ginger

1/8 teaspoon cayenne pepper

2 tablespoons butter

3 ounces coconut milk

1 tablespoon soy sauce

2 tablespoons raw honey

Zest and juice from one lime

2 tablespoons cilantro, chopped

Instructions:

Pat the shrimp dry with a paper towel. Sprinkle with seasoned salt and white pepper. Warm olive oil in an iron skillet over medium heat. Add shrimp and cook until pink, about 2 minutes per side. Add minced garlic, ginger, cayenne pepper, and butter. Cook the shrimp in the butter until the garlic caramelizes, about 2 minutes. Add coconut milk, soy sauce, and raw honey. Stir to combine. Simmer 2-3 minutes until completely warmed. Remove from heat. Stir in lime juice, zest, and cilantro. Serve warm over rice.

Coconut Sprinkled Fruit Cups

What’s Cooking in Gail’s Kitchen? Table Food: Coconut Sprinkled Fruit Cups! Whether you choose to enhance a hearty breakfast, compliment a light lunch, or serve as a healthy dessert, fresh fruit is always a good idea. Take a moment to look in the fridge. Perhaps you see an apple, a bunch of green grapes, a ripe banana, or a few stragglers from a berry basket. Combine them together for a surprising and colorful addition to any meal. Sprinkle on some coconut flakes to jazz things up. Drizzle with maple syrup, wildflower honey, or agave nectar. Just a touch. Then, for a nice finish, sprinkle on cinnamon, nutmeg, or citrusy cardamom. Dessert-lovers may add a dollop of whipped cream. The choices are endless. When building a fruit salad, think color, flavor, and presentation. The results may surprise you.

COCONUT SPRINKLED FRUIT CUPS

Ingredients:

1 Cara Cara orange, divided into segments

1/2 cup pineapple, tidbits

2 tablespoons coconut, shredded

2 teaspoons agave nectar

1/8 teaspoon nutmeg, ground

Instructions:

Fill two fruit cups with orange segments and pineapple tidbits. Sprinkle shredded coconut over top. Drizzle with agave nectar. Garnish with ground nutmeg.

Dark Chocolate Mug Cake

What’s Cooking in Gail’s Kitchen? Talking Points: Dark Chocolate Mug Cake! The first thing I want to tell you about this recipe is coconut flour can make a cake drier than all-purpose flour. True, it does make it a gluten-free alternative AND an excuse to add a scoop of ice cream, which I did. I would call the texture very dense, but my husband was painfully honest and used the word “dry”. I believe adding an extra egg white might alleviate that problem, but who knows? Perhaps you’ll try it and get back to me. The gist of the story is, when you’re really craving something sweet and don’t want to put a lot of time into it, this is a “piece of cake”. Two minutes in the microwave and you’ve got it. Just add fresh strawberries, sliced almonds, and a wicked scoop of vanilla bean ice cream. You can blame me.

DARK CHOCOLATE MUG CAKE

Ingredients:

1/4 cup coconut flour

2 tablespoons cocoa powder

2 tablespoons maple syrup

1 teaspoon vegetable oil

1 teaspoon vanilla extract

1 teaspoon almond extract

1 large egg, room temperature

Powdered sugar, for sprinkling

Fresh strawberries, for garnish

Sliced almonds, for garnish

Instructions:

Rub the inside of a microwave-safe coffee mug with butter. Set aside. In a bowl, combine coconut flour, cocoa powder, maple syrup, vegetable oil, vanilla extract, almond extract, and a large egg. Mix well. Pour the batter into the prepared mug. Microwave on High for 1-2 minutes. Carefully remove the mug and let cool for 5 minutes. Sprinkle with powdered sugar. Add fresh strawberries and sliced almonds, for garnish.

Yogurt-Dipped Waffles

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Yogurt-Dipped Waffles! How many of you were told, as a child, not to play with your food? I know I was, especially when I was supposed to clean my plate of something I didn’t want to eat. But that’s a lot different than finger food. Now you are allowed to take slightly toasted waffles and dip them in flavored yogurt. Since my tastes change from day to day, I prefer to add flavors to Greek yogurt, but you may certainly purchase flavored yogurts to save time. In addition, I make extra waffles on the weekend to serve during the week. If you have toaster waffles on hand, you’re in good shape.

YOGURT-DIPPED WAFFLES

Ingredients:

1/2 cup Greek yogurt

1 teaspoon coconut syrup

2-3 prepared waffles, separated into wedges

Fresh strawberries, sliced

Fresh blueberries

Fresh black raspberries

Nutmeg, for sprinkling

Fresh mint leaves, for garnish

Powdered sugar, for garnish

Instructions:

Combine Greek yogurt and coconut syrup. Mix well. Set aside. Using a toaster on low setting, warm waffle wedges. Remove waffles to a plate. In a bowl, combine strawberries, blueberries, and black raspberries. Gently toss. To serve, dip waffle wedges into Greek yogurt. Spoon fresh fruit over yogurt. Sprinkle with nutmeg and powdered sugar. Garnish with mint leaves. Enjoy!

Yogurt Tropical Breeze

What’s Cooking in Gail’s Kitchen? Something to Savor: Yogurt Tropical Breeze! Breakfast never tasted so good. Elevate an ordinary yogurt serving to something extraordinary by switching to tropical fruits like juicy ripe pineapple and buttery sweet papaya. Instead of granola, sprinkle on toasted coconut for a refreshing taste that will transport you like a summer breeze on a tropical island.

YOGURT TROPICAL BREEZE

Ingredients:

16 ounces Greek yogurt

15.25 ounce can tropical mixed fruit; pineapple, red and yellow papaya*

1 small seedless orange, separated into segments

3 strawberries, sliced

2-3 tablespoons toasted coconut

Fresh mint for garnish

Instructions:

Drain fruit, save reserve juice for later. Divide Greek yogurt into serving dishes. Add topical fruit, orange segments, and strawberry slices. Sprinkle with toasted coconut. Garnish with sprig of fresh mint.

*Kroger brand Tropical Mixed Fruit in fruit nectar, 15.25 oz can. I receive no recompense for recommending this product.

Macadamia Nut Pineapple French Toast

What’s Cooking in Gail’s Kitchen? Something to Savor: Macadamia Nut Pineapple French Toast! Forget the maple syrup. Indulge instead in a tropical fruit explosion of flavor. Some compare this breakfast specialty to caramelized pineapple bliss. I suppose the taste could remind you of a tropical Pina Colada cocktail. It’s that good. For your next “Staycation”, why not treat yourself to paradise on a plate.

MACADAMIA NUT PINEAPPLE FRENCH TOAST

Ingredients for Sauce:

1/4 cup butter

1/2 cup brown sugar

1/4 cup cream

1/4 cup maple syrup

1 tablespoon coconut syrup

1 teaspoon almond extract

8-ounce can pineapple chunks, drained

1/8 teaspoon cinnamon

1 smidgen nutmeg

2 tablespoons shredded coconut

Instructions:

Melt butter in small saucepan over low heat. Do not scorch. Add brown sugar. Stir. Gradually bring to a boil. Add cream, stirring constantly. Cook until thick, about 4 minutes. Turn heat to lowest setting. Add maple syrup, coconut syrup, and almond extract. Stir until smooth. Add pineapple chunks, cinnamon, nutmeg, and shredded coconut. Cook until tender.

Ingredients for French Toast:

4 slices Hawaiian sweet bread, sliced thick

3 whole eggs, beaten

1/2 cup light cream

1 teaspoon vanilla extract

2-3 tablespoons butter

Macadamia nuts, chopped

Fresh strawberries

Instructions:

Whisk together eggs, light cream, and vanilla extract. In a shallow dish, place 4 slices of Hawaiian bread, single layer. Pour custard egg mixture over bread; turn to coat both sides completely. Let moistened bread rest to soak up liquid. In an iron skillet, melt one tablespoon of butter on medium-low heat. Transfer the soaked bread to the skillet. Cook until golden brown, approximately 3 minutes per side. Add butter as needed. If cooking in batches, transfer browned French toast to a wire rack on a baking sheet and kept warm in a 200° oven. To serve, place one piece of French toast on a plate. Cover with pineapple sauce. Top with second slice of French toast. Add more pineapple sauce. Garnish with sliced strawberries and macadamia nut pieces. Dust with powdered sugar.