Four easy-to-prepare Coconut desserts
The sultry months of summer paint a picture of gulping down gallons of coconut water under palmy trees. But the popularity of coconuts goes beyond just a refreshing summer drink and today, coconut shavings, coconut jam, coconut crisps, desiccated coconut, coconut milk, coconut sugar, coconut flour and coconut oil and other products of this humble fruit grace the shelves at your local grocery store.
As a fruit that is laden with benefits, whipping up sweet treats using virgin coconut oil for cooking or other coconut products gives your dessert an edge over those that use butter, vegetable oil and margarine. With its ability to surge the body’s calorie-burning power by up to 50%, this fragrant oil can happily make its way into your cakes, waffles, muffins only to come out healthier and nutritious. So, gorging on them isn’t as much a crime to your diet as ordinary desserts would be.
We’ve listed a few scrumptious coconut delights that give you a reason to dig in instead of simply skipping your dessert altogether:
We bet you cannot name a single Indian festival that doesn’t call for ladoos. They are a staple and so we have one more recipe to add to your repertoire of traditional sweets. To make this, all you need is shredded coconut, virgin coconut oil or natural coconut oil and coconut milk, sugar and spices. Bring to a bubbling boil 1/3 cup of coconut milk, 2 teaspoons of virgin coconut oil, salt and sugar. To this, add 1.5 cups of shredded coconut, 2 tablespoons of coconut flour and cardamom. When the mixture cools, mold into small balls and refrigerate. The wait for yummy, fudgy coconut ladoos is over!
Lemon coconut bars:
For a summer party in your mouth, lavishly indulge in both lemons and coconuts. This tart simply calls for whisking together ½ cup of virgin coconut oil with ¼ cup of sugar and 1.5 cups of flour, an egg, a pinch of salt and vanilla extract to form the crumb. After baking until golden brown, smear a cup of lemon curd onto the bar and finish off with grated coconut. To score high on the coconut spectrum, be generous with the coconut shavings.
This silky smooth sweet preparation does justice to the creamy texture of a coconut. It requires you to stir-fry 1 cup of desiccated coconut in a pan with 1 tablespoon of melted ghee and previously roasted golden brown cashew nuts. Reduce the heat and add 1 cup of coconut milk, a little honey, cardamom powder and set aside to cool on a flattened surface. Once cooled, slice and serve.
Chocolate and coconut drops:
We cannot think of a better recipe that gives you the best of both worlds. You can put this dessert together by simply freezing several tablespoons of virgin coconut oil, coconut cream, honey and cocoa powder. Once frozen, mould into bite sized balls and toss them in grated coconut - because there’s no such thing as too much coconut!
And there you have it - nutritionally superior, extremely delicious desserts that hero a simple fruit with many benefits.