Mango, Passion fruit and Coconut Popsicles with Dark Chocolate & Puffed Quinoa

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This is a super easy & dairy free popsicle recipe which I created last summer but it needed a picture update so I made them again. Might be still too cold to eat frozen treats outside, but not when I am all cozy indoors.

This recipe makes 9 popsicles.

Ingredients:

For the mango/passion fruit part:

1 ½ cups of mango pieces, it can be frozen or fresh

1 tablespoon of honey

2 passion fruits

For the coconut part:

1 can of coconut milk (400ml)

4 tablespoons of honey

Juice of ½ a lime

For the chocolate shell:

100gr of dark chocolate

1 teaspoon of coconut oil

½ a cup of puffed quinoa

 

Place the mango, passion fruit and honey in a pan. Cook over medium heat for about 4 minutes while stirring, until you get a sort of compote. Then using a hand blender, blend it a bit. Just enough so there are not big chunks of mango. Transfer it to a small bowl and allow it to cool down for 15 minutes.

Blend the coconut milk, honey and lime.

Spoon a bit of the mango mixture into the popsicle molds. Add some of the coconut milk, then more of the mango mixture and finally top it with the coconut milk. Use a toothpick to swirl the mixtures together. Insert the sticks and freeze overnight.

Once the popsicles are frozen, start making the chocolate shell. Chop the dark chocolate and place it in a small microwave-safe bowl. Add the coconut oil, and melt it in the microwave for 30 second intervals at a time. Stirring in between until it is completely melted. Have the quinoa ready on a plate. Cover a large plate or tray with plastic film.

Remove the popsicles from the freezer. Pour some warm water over them so you can detach them from the molds. I used silicone molds this time which are super easy to detach, so no hot water needed. Using a spoon, just drizzle some of the chocolate shell over on popsicle and then quickly sprinkle some popped quinoa. The chocolate will harden quickly so you have to be fast (do only one at a time). Place the popsicle on the plate with plastic film. Repeat for all. You can eat them right away. If you want to keep them in the freezer, wrap them individually in plastic film or a Ziploc bag.

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Kale Coconut Fried Rice with Sriracha & Lime and Crispy Tofu

kale coconut rice

I had read that you can make whipped cream with coconut milk. For me, it didn’t work out. I read that you need to leave a can of coconut milk in the fridge overnight and that the next day when you open it; the cream would have separated from the water. I read that it had to be full fat and have no preservatives for it to work. After opening many different cans of coconut milk the day after, I still found that it didn’t separate. So I had a lot of opened coconut milk cans to spare. I made this stir-fried rice with one of them. It is a very healthy dish, and very filling too. I really liked the texture that the kale gave to the dish. It makes for a great lunch the next day. It is better if you make the rice the night before, just so it is less sticky to stir-fry. But if you don’t have the time, don’t worry about it. It will still turn out great. This recipe serves 3.

kale coconut

To make the coconut rice you will need:

170grs can of coconut milk (you can also use low fat coconut milk)

Basmati rice to fill the empty 270grs can

Boiling water to fill the empty 270grs can

Pinch of salt

For the fried rice:

Coconut rice (preferably from the night before)

4 cups of shredded kale

1 ½ tablespoons of ginger, chopped

1 clove of garlic, minced

2 spring onions, chopped

10 radishes, thinly sliced

2 tablespoons of coconut oil

For the sauce:

3 tablespoons of Sriracha sauce

Juice of 2 limes

3 tablespoons of soy sauce

For the Tofu:

300gr firm tofu

1 cup of cornmeal

Salt

Pepper

Lemon pepper

2 tablespoons of coconut oil, or vegetable oil

Toppings:

6 baby Paksoy

3 fried eggs

 

To make the coconut rice, place the rice, coconut milk, boiling water and salt in a medium saucepan. Start on medium heat until it starts to boil. Give it a good stir. Then reduce the heat to low, cover and let it simmer for about 15 minutes, until the liquid is absorbed. Remove from the heat.

In a large bowl, mix the coconut rice with 4 cups of shredded kale.

In small bowl, mix the sriracha, lime juice and soy sauce. Set aside.

Slice the tofu about the same size as fish sticks. Pat the tofu dry with paper towels.

Mix the cornmeal, some salt, pepper and lemon pepper on a plate. Coat the tofu pieces in this mixture.

In a large pan, melt 2 tablespoons of coconut oil. Over medium-high heat, pan fry the tofu until it is golden and crispy on both sides. Set aside.

Melt 1 tablespoon of coconut oil in a large pan. Over high heat, stir fry the baby paksoy. Season with salt, then remove from the pan and set aside.

Fry 3 eggs.

Add 2 tablespoons of coconut oil to the same pan. Over medium-high heat, add the ginger, garlic, spring onion and radish. Stir fry for 1 minute and then add the coconut rice mixed with kale. Stir fry for about 2 minutes and then add the sauce. Stir fry for another minute.  Then remove from the heat.

Divide the rice between 3 plates. Serve with 2 baby paksoi, a fried egg and some of the crispy tofu.

Lime Cookies Stuffed with Bounty, with a Malibu Lime glaze

Lime Cookies Stuffed with Bounty, with a Malibu Lime glaze

lime cookie

Lately I have been into making stuffed cookies; I blame my sweet tooth on the cold weather. Bikini season is far, far away still, so a little overindulgence won’t hurt. Since I can’t have tropical weather at the moment, at least I can eat something that evokes summer to me.  Coconut, rum and lime. I really love this combination, so I thought of putting them together in cookie form.  This recipe makes about 19 cookies.

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For the cookie dough:

113gr butter, at room temperature

½ cup of granulated sugar

½ cup of icing sugar

1 egg

1 teaspoon of vanilla extract

1 teaspoon of baking soda

Pinch of salt

2 cups of all-purpose flour

Juice of 5 limes

Zest of 3 limes

For the filling:

5 bounty chocolate bars

For the glaze:

1 1/3 cup of icing sugar

1 tablespoon of Malibu rum

Juice of 1 lime

 

To make the cookie dough, cream the butter with the granulated sugar and icing sugar until light and fluffy.  Then mix in the egg, vanilla, baking soda and salt.  Add the flour. Finally add the lime zest and lime juice.

Once it is all mixed, cover and let it sit in the fridge for at least 1 hour.  You can also leave it in the fridge overnight.

Preheat the oven to 180C/350F. Line a baking sheet with parchment paper.

Open all of the bounty bars. Slice each piece into 3 parts.

Remove the cookie dough from the fridge and start shaping the cookies.

Take about a tablespoon of cookie dough and roll it into a ball with your hands. Then flatten it, pressing with both your hands.  Place a piece of the bounty bar in the middle. Bring the edges of the dough together and press to seal them and then form a ball again.  Place the ball on the prepared baking sheet and repeat until all the cookies are done.  The dough is quite sticky, I found it easier to wash my hands after assembling 5 cookies, and then start to assemble them again.

assembly

Bake them for about 10 minutes, until the edges start getting golden.  Then remove from the oven, let them rest on the baking sheet for 5 minutes and then transfer them to a cooling rack.

Once the cookies have cooled down, start making the glaze.  Mix the icing sugar, Malibu and lime juice in a small bowl.  Pour the glaze in a Ziploc bag, and snip off one of the corners of the bag. Use it as a piping bag and drizzle over each cookie.

cookies malibu