Niles - Coconut Milk, Flour and Oil - 50 Recipes Under 30 Minutes

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C oconut Milk, Flour and Oil 50 Recipes Under 30 Minutes!

DISCLAIMER

No part of this eBook can be transmitted or reproduced in any form including print, electronic, photocopying, scanning, mechanical or recording without prior written permission from the author. While the author has taken utmost efforts to ensure the accuracy of the written content, all readers are advised to follow information mentioned herein at their own risk. The author cannot be held responsible for any personal or commercial damage caused by misinterpretation of information. All information, ideas and guidelines presented here are for educational purposes only and readers are encouraged to seek professional advice when needed

WHAT WILL YOU FIND INSIDE?

This e-book is written for all you coconut lovers. Coconut has a very delightful and sweet taste and apart from eating it raw, many people love to incorporate it in different dishes. Thats why we have put together a very interesting recipe mix for you that you can enjoy at all times of the day.

Our easy to make and less time consuming recipes will surely ignite your senses. The se 50 coconut recipes that can be cooked under 30 minutes are divided into:

1. Breakfast Recipes
2. Lunch Recipes
3. Dinner Recipes
4. 7 Dessert Recipes

Our recipes will turn into delicious dishes for you to enjoy at all times of the day. Even an amateur can try these at home; we assure you that they are very easy to cook and dont need much of a cooking experience. Contents
BREAKFAST RECIPES

Quinoa-Coconut Cookies

Servings 10 Cookies Cooking Time 20 minutes Ingredients Ripe Banana - 1 Cooked Quinoa 1 Cup Melted Coconut Oil - 1 Tablespoon Honey - 1 Tablespoon Unsweetened Shredded Coconut - Cup Flax seed meal - Tablespoon Baking Powder - Teaspoon Cinnamon - 1/4 Teaspoon Almond Extract - 1/2 Teaspoon Vanilla Extract - 1/4 Teaspoon Method

1. Preheat oven to 350 degrees
2. Using back of a fork, mash the banana into a smooth consistency, in a bowl
3. Add coconut oil (melted), honey, flax seed meal, baking powder, cinnamon, almond extract, and vanilla extract into the same bowl
4. Shape the batter into small cookie balls, slightly flatten them from the top
5. Now place them in a parchment-lined baking sheet leaving space between every cookie
6. Put the baking tray into the oven
7. Bake for 8-10 minutes or until the cookies turn golden
8. Mouthwatering Quinoa-Coconut Cookies are ready to be eaten with a glass of hot milk

Fruity Coconut Waffles

Servings 10 12 Waffles Cooking Time 29 Minutes Ingredients Mascarpone cheese - 150g Double Cream - 150ml Vanilla Sugar - to taste Coconut Flour - 270g Organic Sugar - 2 tbsp Salt - 1/2 tsp Desiccated Coconut -100g Tepid Water - 200ml Tepid Beer or Ale - 200ml Double Cream, Lightly Whipped -150ml Unsalted Butter, Melted, Plus Extra for Brushing -100g Separated Eggs - 4 Icing Sugar for Dusting Ripe Mangos Peeled with a Potato Peeler, Then Sliced into Chunks - 2 Pulp o f Passion Fruit - 6 Method

1. Put mascarpone into a bowl and loosen it with a whisk
2. Add double cream and some vanilla sugar into the same bowl and whisk until thick, lump-free and glossy
3. Sift the flour, sugar and salt into a bowl and stir in the coconut
4. Whisk the mixture gently in water, beer, cream, melted butter and egg yolks
5. Take another bowl and mix egg whites until l they form soft peaks and then fold them into the batter
6. Dont over mix it
7. Heat the waffle iron and spread the mixture to the edge of waffle pattern
8. Close the lid and cook for 4 minutes until they turn golden
9. Dust your waffles with icing sugar
10. Put the mascarpone batter on top
11. Add mango drizzles and passion fruit pulp

Coconut Buckwheat Porridge

Servings 1 2 Persons Cooking Time 25 Minutes Ingredients Scant Ground Toasted Buckwheat - cup Coconut Milk - cup + 2 tbsp Water - cup Vanilla - tsp Raw Honey - 1 tbsp Shredded Coconut - 1 tbsp Currants - 2 tbsp Chopped Pecans - 2 tbsp Drizzle of Coconut Syrup or Maple Syrup Method

1. Add coconut milk, water, vanilla and honey in a pot and bring to boil
2. Finely grind buckwheat in a coffee grinder
3. Add the grinded buckwheat into the pot and stir well
4. Turn the heat down to a low simmer
5. Cover the pot and cook for 10 minutes
6. Check your porridge every few minutes and add water if needed
7. Take the porridge out in a bowl
8. Lastly add shredded coconut, currants, pecans and coconut syrup on top of your porridge

Toasted Coconut Waffles

Servings 2 Persons Cooking Time 29 Minutes Ingredients Unsweetened Shredded Coconut - 1 cups Coconut Flour - 1 cups Cornstarch - cup Kosher salt - 1 teaspoon Baking Powder - 1 teaspoon Baking Soda - teaspoon Large Eggs - 2 Coconut Butter Milk - 1 cup Coconut Whole Milk - 1 cup Melted Virgin Coconut Oil - cup Sugar - cup Nonstick Cooking Oil Spray Unsalted Butter and Pure Maple Syrup (for serving) Method

1. Preheat oven to 400 degrees
2. Toast coconut on a rimmed baking sheet for two minutes, until golden brown
3. Let it cool for 2 minutes
4. Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl
5. Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl
6. Whisk buttermilk mixture into dry ingredients and make sure you dont over mix it
7. Mix cup coconut into the large bowl and keep aside the remaining coconut
8. Heat a waffle iron and then coat it with non-stick spray
9. Spoon the batter into the iron and let it cook until golden brown
10. Take out the waffles and top them with maple syrup, butter and reserved coconut

Orange-Date Muesli with Coconut and Cacao Nibs

Servings 1 Person Cooking Time Minutes Ingredients Unsweetened flaked organic coconut - 2 teaspoons Orange, peeled and chopped - 1/2 (about cup) Fresh Orange Juice - 2 tablespoons (half Orange) Medjool Date, Pitted, Finely Chopped - 1 Plain Low-Fat Greek Yogurt - 1/2 cup Old-fashioned Oats - 1/3 cup Cacao Nibs - 1 teaspoon Method

1. Preheat oven to 350 degrees
2. Spread out coconut on a small rimmed baking sheet
3. Toast the coconut for 5 minutes, tossing occasionally, until golden brown
4. Take it out on a plate
5. Now stir together chopped orange, orange juice, date, yogurt, and oats
6. Put it in the freezer for a few minutes
7. Take it out and top with cacao nibs and toasted coconut
8. Your breakfast is ready to be served

Coconut Lime Waffles

Servings 4 Persons Cooking Time 15 Minutes Ingredients Coconut Flour - 2 cups S alt - teaspoon S ugar - 1 tablespoon Baking P owder - 1 teaspoons Baking S oda - 1 teaspoon Coconut Buttermilk - 2 cups E ggs - 2 Melted B utter - 4 tablespoons V anilla Essence - 1 teaspoon Divided Sweetened Coconut F lakes - 1 cup Lime Z est - 1 tablespoon Lime J uice - 2 tablespoons Method Preheat your waffle maker Whisk flour, salt, sugar, baking powder, baking soda, buttermilk, eggs, butter, vanilla, cup coconut flakes, lime zest and lime juice together in a bowl until well combined Toast coconut in a dry skillet over low heat Take the coconut out on a plate when it turns slightly golden brown and let it cool Spray waffle iron with non-stick spray Spoon the batter into the waffle iron and cook until golden brown Remove from waffle iron Top your waffles with toasted coconut and serve the dish on breakfast table

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