A jar of organic virgin coconut oil is always to be found in my kitchen. It is purported to have many health benefits including being instrumental in weight loss. It also has a high smoke point making it ideal for frying food. I often have it spread on my breakfast toast with a smidgen of my chilli sauce, which is not only tasty but also kickstarts my morning. The quality seems to vary quite a bit from brand to brand I've noticed and the most expensive aren't necessarily the best. I could tell immediately on opening the jar that this was a good one. It smelt heavenly, unmistakably coconutty, so it hadn't been deodorised like some I've come across. The taste was of a freshly cracked coconut and better than some of the other brands I've tried. At £7.95 for a 300g jar, this is competitively priced compared to some other brands. At the moment, the coconut oil is on special offer at £5.95.
The tea was light and very refreshing and works particularly well as a breakfast beverage - you can find out a bit more about it on my Breakfast Bites post. Pukka customers think the tea goes so well with dark chocolate, that Pukka are now selling Choc au Citron for the perfect guilt free tea break. This consists of a pack of the lemon green tea and a bar of the Divine chocolate that I was sent and is priced at £3.99. However, I used the lovely bar of Divine chocolate combined with the coconut oil to bake two items: oaty biscuits and rice pudding - both dairy free. As if the coconut palm doesn't already give enough, I used coconut sugar too.
Lavender and Lovage and Kate of What Kate Baked.
Javelin Warrior's Cookin w/Luv.
Lavender and Lovage.
I'd Much Rather Bake Than ...
I was sent these items for review purposes and as always, all opinions are my own.
- 50g Coconut Oil
- 60g Coconut Sugar (or brown sugar)
- 1/2 tsp Fennel Seeds - ground
- 1 Egg
- 90g Wholemeal Spelt Flour
- 1/2 tsp Baking Powder
- 1/8 tsp Sea Salt
- 70g Oats
- 50g Desiccated Coconut
- 50g Dark Chocolate (85%) - chopped
1. Cream the sugar and oil together along with the fennel until light and fluffy.2. Beat in the egg.3. Add the oats and coconut and stir.4. Sift in the flour, salt and baking powder and stir until just incorporated.5. Add the chocolate and stir until just mixed.6. Divide into 15 lumps and roll into balls. Place on a lined baking tray and press down to flatten a little.7. Bake at 180°C for 10 minutes or until golden but not dark. Remove onto a wire rack to cool.
DetailsPrep time: Cook time: Total time: Yield: 15
Chocolate Coconut Cardamom Rice Pudding
- Put 1 tbsp coconut oil in a pan and melted over medium heat.
- Crushed 3 cardamom pods lightly and added to the oil.
- Added 50g of arborio rice and stirred for a couple of minutes or so ensuring that the rice was coated in the oil.
- Added a 400ml tin of coconut milk, 1 heaped tbsp of xylitol and 50g chopped 85% chocolate.
- Brought to a simmer, stirring until smooth, then poured into a greased oven proof dish.
- Baked at 150°C for 45 minutes (1 hour would have been better, but I was in a hurry).
The pictures didn't do justice to this very tasty dish. It was creamy and chocolatey with a pronounced coconut flavour.