Thin Chocolate Bark with Coconut, Almonds & Smoked Salt

Have you ever tried barkTHINS? I added them to my grocery basket the other day all the while fully knowing it was probably a mistake.

I generally avoid store-bought treats and snacks (OK...OK...apart from the occasional bar of dark chocolate or pickle-flavored potato chips) in an effort to protect myself from my own lack of self-control.

My job involves making lovely decadent things (like cake!) and going to events and trips where they serve lovely decadent things (like cocktails!) AND it also involves going on television, where I naturally want to look my best.

I mean...I'm not a skinny girl. I never have been, nor have I ever wanted to be. I dig my curves, but I also fully understand the point where I look best. For me, sticking to that point generally involves saying no to the bread basket, and avoiding bags filled with crunchy snacking chocolate thins.

But whatever. I bought those damn barkTHINS "snacking choclates" anyway, and sure enough. They are amazing!

It's basically just thin chocolate bark (duh) filled with different things. The ones I got were filled with almonds and sea salt. They are good, though I did want more salt. (I always want more salt.)

And maybe more almonds.

And I remembered that the store also had a version made with coconut, but the coconut was sweetened which meant the carb count was higher, so I didn't buy them, but in my head I was totally like "I'M GOING TO MAKE THIS MYSELF WITH UNSWEETENED COCONUT!"

And so I did!

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Puerto Rican Tembleque (Coconut Pudding)

Tembleque was my favorite dessert growing up. Tembleque is a Puerto Rican recipe for a jiggly coconut milk pudding similar in texture to pannacotta or jello.

I actually think that there has never been a more perfectly named dessert than tembleque, which in Spanish roughly translates to "wobbly" or "trembling," and is what this pudding does when you give it a tiny shake.

It's sweet and creamy and rich with coconut flavor, though it's actually completely vegan and dairy-free, made from coconut milk and cornstarch, rather than gelatin. It's perfect for entertaining since there are few who can't enjoy it.

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Orange Cocoa Chip Coconut Macaroon Cookies

Growing up, classic coconut macaroons were a favorite in our house. We called them besitos de coco (coconut kisses), and enjoyed the chewy treats as often as possible. I've made several versions of them over the years, but these Orange Cocoa Chip Coconut Macaroon Cookies are definitely my new favorite.

With Easter just a few days away, I thought I'd share this simple recipe that you can whip up in less than half an hour. I've teamed up with Nestlé and ElMejorNido.com this Spring to share a few fun and easy recipes featuring some of their products that I've used for years. First up is La Lechera Sweetened Condensed Milk, which is a favorite of mine for things like making homemade dulce de leche and (my favorite!) Christmas coquito.

While some macaroon recipes call for separating eggs and baking at super low temperatures, this easy recipe uses the condensed milk as well as a whole egg (no separating!) to both sweeten and bind the ingredients in a single step. It's a trick I hadn't tried before, but now that I have, I'm totally hooked!

Like a cross between a chewy chocolate chip cookie and a flaky coconut macaroon, these Orange Cocoa Chip Coconut Macaroon Cookies have a soft cookie-like base, and the equal-parts crunchy and chewy mound of coconut on top that one expects from a macaroon.

Honestly, they're kind of magical!

Fresh orange zest and a bit of cinnamon add wonderful flavor, while a generous handful of crunchy, raw cocoa nibs, give it that "chocolate chip" like flavor. (You can also use mini chocolate chips, if you prefer, though I love the crunch of the cocoa nibs.)

The trick to these cookies is to use both large flaky coconut chips, and ground desiccated coconut. When baked, the ground coconut creates the base, while the flaky chips mound up on top in a way that almost seems like magic.

(But it's not magic. It's baking science.)

This recipe makes about 20 or so cookies, depending on how big you scoop them, and they keep well for a few days so you can make them in advance. Also feel free to play around with the flavors! Substitute lemon or lime zest, add chopped nuts or dried fruit, or even drizzle a bit of chocolate on top after they're done baking!

They're so simple to make that you can make multiple variations and serve up a whole platter to your friends and family. These are perfect for Easter (also check out these other Easter dessert ideas.)

This post is sponsored by Nestlé and ElMejorNido.com. For more great recipes and ideas, visit ElMejorNido.com. 

Orange Cocoa Chip Coconut Macaroon Cookies

Yields about 20 cookies

Ingredients
1 14-oz can sweetened condensed milk (such as NESTLE LA LECHERA)
1 large egg
1 teaspoon pure vanilla extract
2 ¼ cups ground desiccated coconut (unsweetened)
1/3 cup raw cocoa nibs
1 cup unsweetened coconut flakes
1 tablespoon freshly grated orange zest
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt

Directions

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

In a large bowl, whisk together egg, condensed milk, and vanilla extract.

Add the coconut, cocoa nibs, coconut flakes, orange zest, cinnamon, and salt, and stir well to combine. Use a cookie scoop or tablespoon to scoop the batter onto the prepared baking sheet, about 1 ½ inches apart.

Bake 20 - 25 minutes, or until cookies are slightly toasted around the edges, bottom, and on top. Transfer cookies to a rack and let cool completely before serving.

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Boat Drink (Fizzy Lime Coladas)

I was just out of college the first time I tasted Boat Drink.

I had been working my first "real" job as a web editor for a political nonprofit, and dating a handful of clever, beautiful boys. My favorite of these was a Capitol Hill staffer who knew how to live deliciously. In DC, where dates were generally just after-work drinks and dinner spent talking about politics, it was refreshing to spend my weekends with someone who was always organizing some kind of exciting plan--whole pig roasts in his backyard, boozy polo matches, black-tie charity galas, chili cooking contests...

One morning in early Fall, he called me and asked if I wanted to go sailing.

Always game for anything having to do with water, I quickly agreed, then asked, "When?"

"We're leaving for Maryland in an hour," he replied.

I was still in bed, likely hungover from the previous evening, but I shot out like an arrow and started getting ready. I put on my bikini, a pair of jeans and a navy cardigan, and stuffed my hair into a Fidel Castro-style military cap I was particularly fond of those days.

Used to me generally showing up late, he was surprised when I let myself into his place 30 minutes later, triumphantly shouted "I'M HERE!"

"Impressive," he said as I handed him a bag of ripe peaches to add to the cooler he was packing.

The boat belonged to a friend of his whose name I don't remember. He was a former Hill staffer who moved over to the (significantly more lucrative) lobbying side, and promptly bought a boat with his first big paycheck. There were 5 of us--three girls and the two guys--as we set sail on the Chesapeake Bay, the day warming up with each minute.

Once we were on our way, our host pulled a few bottles and a pitcher out of a bag and started preparing a concoction he called simply "Boat Drink." (I think he was inspired by the Jimmy Buffett song.)

Boat Drink was a mix of pulpy store-bought limeade, white rum, and Coco Lopez--a syrupy, sweetened coconut cream typically used to make Piña Coladas. He stirred it together over ice and then served us each generously-filled glasses, warning that it was significantly more lethal than it tasted.

One sip and I was in love. The day had warmed up, Van Morrison's Into the Mystic was playing on the stereo, and I had an icy glass of deliciousness in my hand. It was perfection, and I couldn't remember ever feeling any happier. At one point, as I sat next to my friend with our feet dangling over the side of the boat, I noticed that my cheeks actually hurt from smiling.

As the day wore on, it only got better. The hat and sweater came off, and my shoulders were warm from the sun. The salty air thickened and blew my curls into tangled mane that felt wild and lovely. And our gracious host made sure that our glasses were never, ever empty.

This is my version of that fine drink. I replaced the bottled limeade with fresh lime juice and club soda for a bit of fizz.  I like to puree the main ingredients in the blender so that they're smooth (the coco lopez can otherwise be a bit thick), but you can also whisk them quickly in a pitcher. When you add the ice and soda, the whole drink fizzes up with a puff of coconut foam that's a lot of fun to drink.

If you're wondering about the flavor, I'd say it's like a tart version of a piña colada made with lime instead of pineapple. If you like it sweeter, add more coconut cream. Stronger? Well, then, just add a bit more rum!

(Cocktail umbrellas and sailboats are totally optional, but definitely recommended.)

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!    

Boat Drink (Fizzy Lime Coladas)
Makes about 4 large cocktails

Ingredients
1 cup sweetened cream of coconut (such as Coco Lopez)
1 cup fresh lime juice
1 1/4 cups white rum
ice
2 cups club soda
Limes for garnish

Directions
Combine cream of coconut, lime juice, and rum in a blender, and puree until smooth. (Can also be whisked vigorously in a pitcher.)

Divide evenly into 4 16oz glasses filled with ice, stir once, then top off with club soda.

Garnish with a lime and serve immediately.

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Coconut Milk Mojitos

When it comes to summer cocktails, my go-to lately has been mojitos made with no sugar. I think they're refreshing and love that they don't leave me feeling gross after a few.

When I was in low-carb friendly Miami, this was a stunningly simple request, but back here in New York, I've found that this is not as easy as it sounds.

At a restaurant the other night, the waitress looked back at me completely horrified, "But it's going to be SO SOUR," she exclaimed.

She looked at me suspiciously, then went off to explain my request to the bartender. She stood watching me as I took my first sip, convinced that I would change my mind, but I just smiled and said that it was perfect. She totally walked away shaking her head.

Unfortunately, the second round came sweetened and when I sent it back, it returned slightly more sour, but still way too sweet. Like they just added more lime juice to it, instead of starting from scratch.

Annoyed, I gave up and just let the drink melt to death on the table.

Fortunately, when I'm home, I get to play bartender and I don't have to worry about people slipping carbs into my drink. As delicious as plain mojitos are, I also really love flavored ones.  

Coconut mojitos are a favorite and so simple. There are many different ways to make them, but I think the BEST ones are made with real coconut milk, instead of just coconut flavored rum. It makes them creamy and so very satisfying with a natural coconut flavor.

I think the natural sweetness of the coconut milk is enough in the coconut mojito, but if you like something a bit more traditional, I've also included directions for adding a little sugar. You can also easily multiply the drink and make it by the pitcher.

Just add ice, a few straws, and you have yourself a party!

P. S. Want more delicious latin recipes? Check out my eCookbook: The Puerto Rican Christmas Table with 40+ recipes and full-color photos. Click here to learn more!


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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!    

Coconut Milk Mojitos
Makes 1 drink

Ingredients
10 mint leaves
1 lime, cut into small wedges
1 tablespoon sugar (optional)
2 ounces white rum
2 ounces coconut milk
Iceclub soda

Directions
Combine mint leaves, lime wedges, and sugar (if using) in bottom of a tall glass. Use a wooden spoon or muddler to the muddle the mint, lime and sugar together until the lime juices and natural oils are released. Add the rum and coconut milk, stir, then fill the glass with ice and top off with club soda.

Serve immediately.

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Mini Coconut Ice Cream Rum Cakes

It's no secret that, when it comes to cake, my absolute favorite kind ever is rum cake. Nothing compares to the moist, golden cake soaked through with that boozy, buttery syrup.

I'm always looking for an excuse to enjoy it. Best vacation souvenir? Rum cake! What to serve at Christmas dinner? Rum cake! Birthday coming up? Definitely rum cake!

I regularly make my own homemade rum cake from-scratch, but I am also a fan of purchased rum cakes.

Anytime I'm at TJ Maxx, you can usually find me raiding the food aisle for rum cakes. They keep forever and are great to have around for last-minute gifts or cravings.

They are also wonderful for creating other desserts, like trifles, easy tiramisu-style layered desserts, or quick homemade ice cream cakes!

These ice cream cakes were a bit of a summertime inspiration when I realized I could use the little tins the cake came in as a mold for mini ice cream cakes.
 

Seriously...so adorable!
Moist coconut rum cake, layered with ice cream, shredded coconut and topped with your favorite sundae toppings--absolute heaven!

Seriously such a perfect fun-in-the-sun summer dessert, and really simple to make!

You start off with the cake: I chose coconut rum cake for this recipe, but you can really play around--I bet a lime cake would be amazing with a citrus ice cream, or a boozy bourbon cake with butter pecan! Then layer in the ice cream and freeze until solid.

Unmold it just before serving and go wild with the toppings.

The perfect way to end your next summer party!

Mini Coconut Ice Cream Rum Cakes
Yields 2 mini ice cream cakes (multiply as desired!)

Ingredients
3 4oz rum cakes in tins, or use giant muffin tins as your mold
1 pint coconut ice cream, softened
1/2 cup grated coconut
whipped cream, maraschino cherries, and sprinkles, for garnish

Directions
Remove cakes from plastic wrap and set aside. Rinse and dry the rum cake or muffin tins, then line with heavy duty plastic wrap arranged so that it hangs over the sides of each well.

Cut cakes into smaller pieces and press into bottom of tin to create one even layer, about 1 1/2" thick. You'll need about 1 1/2 cakes per tin, or use slices from a full-size cake to create the layers.

Scoop in about 1/2 cup ice cream, and use a spoon to smooth into an even layer, 1 1/2" thick.

Repeat with other tin, then sprinkle both with grated coconut. Cover and freeze for at least 6 hours, or until very firm.

Insert a butter knife between edge of tin and plastic wrap and gently pull the cake up (don't be afraid to force it--you can always reshape it a bit once it's out of the tin.) Peel away the plastic wrap and arrange on a serving platter.

Top with whipped cream, maraschino cherries, and sprinkles (or any of your favorite toppings!), and serve immediately.

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Homemade Chocolate Coconut Water

The grocery service I use occasionally surprises us by adding a free thank you gift to my usual order. These little gifts range a sample of a new product to a sweet treat from their bakery. It's always a welcome surprise, and--more often than not--I find that the new product is actually so good that it ends up in regular rotation on our future grocery orders.

A couple years ago, they added a bottle of Zico chocolate coconut water to my order. I tried it, and was instantly smitten. The drink was refreshing with tons of great chocolate flavor, but then I flipped the bottle around to check out the ingredients, and was disappointed to find the addition of sugar as well as other additives.

I tweeted a message to the company, expressing my disappointment that they would add sugar to something like coconut water that is already naturally sweet, but they said it wasn't very much and still much less sugar than one would find in store-bought chocolate milk.

True, yes, but I would never purchase or drink chocolate milk so it was a moot point.

I never purchased that brand again, and soon moved on to preferring 100% raw coconut water brands like Harmless Harvest and Copra, which are about as close to coconut water that is fresh out of a coconut as you can get.

And then a few days ago, I had an idea!

While sipping from a bottle of coconut water, my eyes laid on an open container of cocoa powder leftover from an earlier baking project. I added some to my water, shook, and took a taste.

It was AMAZING!

Chocolatey coconut water with the perfect level of sweetness and zero added sugar or other additives.

A tiny pinch of sea salt added a bit more balance, and suddenly I knew I had something amazing on my hands. It's become a new favorite around here, and so I figured I'd share.

It's so simple, but so good, and wonderful when you're craving something chocolate.

Even though coconut water is pretty high in natural sugars (about 21g in my 11oz bottle), those sugars are mostly glucose, which is metabolically easier on your system.

With the addition of a few teaspoons of antioxidant-packed natural cocoa, it's a refreshing, healthy treat you can feel good about drinking.

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!   

Homemade Chocolate Coconut Water
Makes 1 serving. Multiply as desired.

Ingredients
1 cup (8oz) coconut water (preferably choose an organic raw brand like Harmless Harvest or Copra, or use coconut water fresh from a young thai coconut--the flavor will be so much better than the processed varieties!)
1 1/2 teaspoons natural cocoa powder
1 small pinch sea salt or kosher salt

Directions
Combine coconut water, cocoa, and salt in a small bottle or jar. (You can add the cocoa and salt to the coconut water bottle, if you'd like.) Cover and shake vigorously. Best enjoyed within 24 hours. 

NOTE: I found that the bottles of Copra coconut water come in 11oz bottles; if you use that size, just increase the cocoa to a full 2 teaspoons.

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Keto Kale & Coconut Shake

I love the idea of healthy shakes, smoothies, and green juices...in theory.

The problem, is that I often find that they have much more sugar than I want to consume in liquid form.

Even the ones that only get their sweetness from the addition of a single apple or banana are generally way too high in sugar for me to enjoy without feeling a bit jittery afterwards. (This is the same reason why I created a Savory Sangria last year.)

If I'm going to get that jittery sugar-high feeling, then it had better come from something that's worth it. (Like cake.)

But I can't deny that there are days when I really do just want to sip a big tall glass of something green.

Hence--this No-Sugar Kale & Coconut Shake!

With NO added sugar or high-carb fruits, this shake is just slightly sweet, but still totally delicious.

The secret is all in a pinch of salt, which serves to bring out the natural sweetness of the coconut and kale. Seriously--it's kind of brilliant! Try it both with and without the salt, and I promise you'll notice a difference.

The fresh ginger also adds a lovely touch of spicy heat, though it's optional if you're not a fan

***Note that if you really, truly do want to make it a little sweeter--then I suggest adding either 1 date OR 2 teaspoons of coconut palm sugar--you don't need any more than that!

Keto Kale & Coconut Shake Recipe (No added fruit or sugar)
Makes 1 large shake

Ingredients
1 cup unsweetened almond milk (substitute your favorite non-dairy milk)
1/2 cup full-fat canned coconut milk
4 cups chopped kale (you can also do a mix of spinach & kale)
1/4 cup ground coconut (unsweetened)
1 1-inch piece fresh ginger, peeled (optional--skip it if you don't like the taste of ginger)
1/4 teaspoon kosher salt (or Celtic sea salt if you have it--it's rich in beneficial minerals!)
1 cup ice 

Directions
Pour almond and coconut milk into base of blender, followed by ginger, kale, ground coconut, salt, and ice.

Puree until very smooth. (I have a professional style Ninja blender so this only takes 1 minute for me, but with a standard blender you may need to let this go about 3-5 minutes.)

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Baked Thai Coconut Curry Chicken Breasts

Whenever I head out of town, I try to make sure to leave a few goodies in the fridge for Eugene to eat while I'm away. I make a few mains and sides, then let him put them together however he'd like.

This weekend, I'm heading up to Vermont for a few days to work as a guest chef at Good Commons, so I want to make sure that Eugene is as well-fed as the retreat participants.

First up on this list are these Baked Thai Coconut Curry Chicken Breasts, which are beautifully fragrant, with just a touch of heat.

This is an easy dinner recipe that's perfect for busy weeknights. I especially love this recipe because it requires practically zero prep on my part.

All the ingredients are pureed in the blender and then poured over the chicken--then the oven does the work.

So easy, and the final dish is rich and flavorful. Serve this one over fluffy jasmine rice or quinoa to soak up that lovely sauce. Leftovers would also be wonderful in a sandwich or wrap.

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!       

Baked Thai Coconut Curry Chicken Breasts
Serves 4-6

Ingredients
2lbs boneless skinless chicken breasts (not cutlets)
Kosher salt
Black pepper
1 (14oz) can full-fat coconut milk
3 tablespoons Thai red curry paste
1 1-inch piece fresh ginger, peeled
2 large garlic cloves, peeled
1 small bunch cilantro, root ends trimmed (leave the stems--they add amazing flavor!)


Directions
Preheat oven 350 degrees. Arrange chicken breasts in a single layer in a roasting pan. Sprinkle generously with kosher salt and black pepper.

In a blender, combine coconut milk, curry paste, ginger, garlic cloves, and cilantro. Puree until smooth, then pour mixture over chicken. Bake chicken for 30 minutes, then turn on broiler and broil for an additional 5-7 minutes or until crispy and slightly charred on top (keep on eye on the chicken as broilers vary).

Remove from oven and let rest 5 minutes before serving. Serve over rice or vegetables, with leftover pan sauce drizzled on top.

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Chocolate Coquito

Chocolate + coconut is basically my idea of perfection as far as sweets are concerned. So, understandably, this Chocolate Coquito recipe has swiftly become my new favorite.

Yup...chocolate coquito. 

I mentioned yesterday that I'd be sharing some flavor variations for coquito--the traditional Puerto Rican version of eggnog made with a mix of milks, coconut, and rum.

It's a sweet, rich, and boozy beverage typically served in Puerto Rican families during the Christmas season (which in Puerto Rico starts immediately after Thanksgiving and stretches all the way through to Dia de los Reyes (the Epiphany) on January 6.

They really know how to do Christmas right on the island...

While I will be spending the holidays here in New York, I always try to make sure to include a little bit of tropical flavor in my celebration.

My chocolate coquito recipe is similar to the original, but with the addition of a thin dark chocolate ganache made with coconut milk. The combination is incredible!

Creamy, thick, with the perfect balance of coconut and chocolate.

This is a strong beverage, best sipped in small quantities (similar to how you'd drink a dessert wine or sweet liqueur), so I like to serve it in small shot glasses along with a truffle or dark chocolate to enhance the chocolate flavor.

P. S. Want more Puerto Rican Christmas recipes? Check out my eCookbook: The Puerto Rican Christmas Table with 40+ recipes and full-color photos. Click here to learn more!


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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!    

Chocolate Coquito (Puerto Rican Chocolate-Flavored Coconut Eggnog)
Makes about 15 small servings

Ingredients
1 1/2 cups canned coconut milk (full-fat)
1 cup bittersweet chocolate chips (darker the better, so use the highest cocoa percentage you can find)
1 (14oz) can sweetened condensed milk
1 (15 oz) can cream of coconut (such as Coco Lopez, Goya--the same sweet stuff you use for pina coladas!)
2 cups Puerto Rican rum (light is best for this recipe)
2 teaspoons vanilla extract
2 cinnamon sticks

Directions
Make the ganache: Combine coconut milk and chocolate chips in a small saucepan over low heat. Whisk continuously until melted and completely combined. Remove from heat and let cool on the counter to room temperature (consistency should be that of a thin sauce--if it hardens, which may happen in cold weather, warm it up just a bit while stirring to loosen it up).

Make the coquito: Combine ganache, condensed milk, and cream of coconut in a blender and process until smooth. Pour into a large pitcher or pot, and add the rum and vanilla, and whisk vigorously until evenly combined (it should look like thick chocolate milk). Transfer into bottles (I usually use the empty rum bottles), add the cinnamon sticks, and chill in the refrigerator for at least 2 hours or until very cold.

Serve straight in small cordial glasses or on the rocks in larger glasses. This recipe can be made a few days in advance and will keep well in the fridge for about 1 week to 10 days. Just be sure to shake the glass vigorously before serving!

This also makes a great gift!

Click here to try my Basic Coquito Recipe and my Coffee Coquito Recipe

Variations:

 ***Want to make it a little bit less strong? To cut the rum, replace the desired amount of rum with equal parts ice cold coconut or whole milk.

***For a non-alcoholic or virgin coquito, cut out the rum, and replace it with one cup ice cold coconut or whole milk and one cup ice cold filtered water.

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Coconut Israeli Couscous with Dried Apricots

I think I've mentioned before that when it comes to starchy sides, couscous is usually my go-to. It's ready in mere minutes, adapts easily to a variety of flavors and preparations, and the results are delicious.

This version uses Israeli couscous (also known as pearled couscous), which has a larger bead than the classic Moroccan kind, and adds really great texture to a dish.

I started by sauteeing diced onions in olive oil, and then cooked the couscous in a mixture of vegetable broth/water and coconut milk, which gave the little pearls a slightly sweet, fragrant flavor.

I also added diced apricots to the mix, and they steamed and rehydrated to the point that one of my friends thought they were fresh apricots.

This is a lovely and simple Fall side dish that would definitely be welcome on your holiday table!


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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!   

Coconut Israeli Couscous with Dried Apricots

Ingredients
1 tablespoon olive oil or butter
1/2 yellow onion, diced
2 cups (12oz) pearled or Israeli couscous
2 cups coconut milk
2 cups water or vegetable broth
1 cup dried apricots, chopped
kosher salt

Directions
Place a large skillet with a fitted lid over medium-high heat. Add the butter or oil, and the onions, and saute 5 minutes until tender. Add the couscous and toss until coated in the oil. Add the coconut milk, broth, apricots, and 1 teaspoon salt. Stir to combine and bring to a gentle boil and let cook 4 minutes. Reduce heat and simmer for about 8 minutes, stirring occasionally, or until most of the liquid is absorbed. Remove from heat, cover, and let stand 5 minutes before serving.

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How To Make Homemade Coconut Milk (from a fresh coconut!)

Coconut milk is one of my favorite ingredients. I usually buy it in bulk and use it in everything from smoothies and desserts to savory recipes like curry or light broths. Even though I use it, I admit that I'm not really a fan of the funky additives you can find in store-bought coconut milks. I bought an extra coconut the other day to use in a photo shoot, and while wondering what to do with it, I remembered my mom telling me stories about how my grandmother used to make coconut milk from scratch to use in her Puerto Rican dessert recipes.

It's a really easy process and takes mere minutes--especially now that we have access to the beautiful modern convenience that is the food processor. The results are especially lovely, with a strong and natural coconut flavor and aroma that is much different from the canned version.

NOTE: In this post I'll show you how to make the milk starting with a whole coconut, but you can also skip ahead and use a bag of unsweetened dried coconut, then begin from the food processor step!

Here's how you do it:

Start off with a fresh coconut. You want to use the brown "mature" coconuts, not the "young Thai" version. Choose a coconut that feels heavy for its size. You should also be able to hear the liquid sloshing around inside when you shake it. Also be sure to test the "eyes" by pressing on them; they should be hard without any give.

Once home, use a nail or screw to break through the eyes and drain out all the water inside--reserve this as you'll be using it in the recipe. You can then break the coconut open and remove the hard hairy brown outer shell. (Here is a great tutorial on how to open a coconut.)

The meat on the inside should be white with no yellow or moldy spots. Use a vegetable peeler to remove and discard the thin brown skin and cut the peeled meat into small chunks.

Combine the chunks of coconut in a food processor with the reserved coconut water plus two cups of boiling filtered water. (You can also use a strong blender or Vitamix for this step. No "Magic Bullets," please!) It's important that the water be very hot as that will help extract as much fat as possible from the coconut meat.

Puree the coconut and water for about 5 minutes. The coconut meat should be finely ground and frothy once ready.

Pour this into a fine sieve or a colander lined with a cheesecloth set over a large bowl.

Press down hard with a spatula or the back of a spoon to squeeze out all the liquid (I also just use my hands).

Once you have removed all the liquid, set the sieve with the shredded coconut aside (you can use this as-is in baking recipes or dry it to make homemade coconut flour).

The leftover liquid is your homemade coconut milk! You should have about 2 1/2 cups or so, depending on how moist your coconut was.

Use it right away, if desired, or transfer to a jar and store in the refrigerator for up to 3 days. Note that the lack of additives or emulsifiers will also mean that the coconut milk will separate in the fridge with the fat solidifying on top--this is a good thing! It's natural! You can heat it up slightly and stir it back together to use or just pop in a blender to emulsify into a creamy milk again.

And remember: Don't have a fresh coconut? You can also make coconut milk using frozen coconut or shredded dried coconut (the unsweetened kind) and follow the process from the food processor step.

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