Coconut – Inspiration

Blueberry-Coconut Cobbler: A Summer Delight!

Stokes — Tue, 04 Jul 2023 20:59:43 +0000

Indulge in a heavenly dessert that perfectly combines the tropical flavors of coconut with the sweet and tangy burst of blueberries. This recipe for Coconut Blueberry Cobbler is a delightful treat that will leave you craving for more.

Ingredients:

2 cups fresh or frozen blueberries
1 cup all-purpose flour
1 cup shredded coconut
1 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 cup milk
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 375°F (190°C) and generously grease the Remy Olivier Storm Rectangular Baking Dish to ensure easy removal of the cobbler.
In a mixing bowl, combine the flour, shredded coconut, sugar, baking powder, and salt. Stir well to ensure the dry ingredients are evenly combined.
In a separate bowl, mix the melted butter, milk, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, stirring until a thick batter forms.
Spread the blueberries evenly across the bottom of the baking dish. Spoon the batter over the blueberries, spreading it out to cover the fruit.
Place the baking dish in the preheated oven and bake for approximately 35-40 minutes, or until the cobbler is golden brown and the blueberries are bubbling.
Once baked, remove the cobbler from the oven and let it cool for a few minutes before serving. The juicy blueberries and crispy coconut topping make this dessert truly irresistible.

Savor the delightful flavors of the Coconut Blueberry Cobbler, a dessert that combines the tropical essence of coconut with the sweet tanginess of blueberries. Baking it to perfection is made effortless with the Remy Olivier Storm Rectangular Baking Dish, a stylish and versatile piece from our new collection. Crafted with the utmost care and made from premium stoneware, this baking dish ensures exceptional results while adding a touch of elegance to your kitchen. Elevate your baking experience with the Remy Olivier Storm collection and indulge in the joy of creating beautiful and delicious treats for yourself and your loved ones.

Cool Off With These Fresh And Fruity Ice Pops

Stokes — Fri, 28 Jul 2017 11:00:12 +0000

Nothing is more refreshing than a delicious and fruity ice pop on a hot day. However, the store-bought versions of these frozen delights can be loaded with sugar and lack nutrients, like protein. They really don’t live up to their healthy potential, and as a result, we end up being hungry and craving another snack soon after.

The recipe we’ve got for you this week is the snack that every ice pop should be. Brought to you in collaboration with blogger, recipe developer and food photographer Jojo Boisvert—also known as jojodanslefrigo— this treat is loaded with real fruit, protein and even fiber! It’s basically version 2.0 of what you find in grocery stores, with a creamy mouth-watering fruity flavour and healthy ingredients perfect to cool you off and give you energy.

With the Lolly Ice Pop Set, making a healthy version of this sweet summer classic is a no-brainer! It’s easy, economical and allows you to be creative. Plus, you can make your ice pops with the fruits you already have on hand! Let Jojo show you how to beat the summer heat with her healthy recipe bursting with exotic flavours that adults and kids will love. That’s right, a healthy dessert-on-a-stick, need we say more?

So don’t delay, make this frozen favourite for the next time you want to nibble on something cool and sweet!

Healthy Mixed Fruit Ice Pops

(Note: Cook time is freezing time for this recipe)

Prep Time 10

Cook Time 3

Total Time 3 10

Ingredients

¾ cup raspberries
¾ cup mangoes , cubed
1 cup milk
15 ml chia seeds
15 ml grated coconut
15 ml maple syrup

Instructions

Rinse the fruit in a colander.
Put all the ingredients in a blender and blend until completely combined and liquefied.
Pour the mixture into the ice pop moulds, filling them up until the line.
Place the moulds in the freezer for 3 hours.
Remove from moulds and enjoy!

Here to help you take your summertime refreshments to the next level,

#jojodanslefrigo

From behind a desk as an administrative assistant to a dietary technician in the kitchen, my new profession let’s me test, invent and share recipes.

My website, jojo dans le frigo, is for all the foodies of the world. You’ll find ideas for simple recipes, nutritional guidance, as well as articles related diet. My primary goal in relation to my occupation is to prove to you that health and pleasure go hand-in-hand. I am convinced that eating healthy is a form of self-respect and self-care. Cooking nurtures the soul and I hope to pass on this passion to you through my website.

Happy exploring! I hope it inspires you to cook a little bit more each day.

Make Coconut-Raspberry Swirl Ice Cream With The Thinkkitchen Ice Cream Maker

Stokes — Thu, 20 Jul 2017 11:00:10 +0000

When it comes to summer, most people think of vacations, weddings, their favourite BBQ foods or swimming. For us, it is the thought of refreshing ice cream that comes to mind during the warm summer months. Whether it’s as an evening treat, an outing with the girls, a date-night activity or a cool dessert for a family gathering, there’s no bad time for ice cream! So, it’s a cold hard fact that ice cream is the perfect summer treat.

This week, we have a delicious coconut-raspberry swirl homemade ice cream recipe thanks to Anne Bernard-Gobeil, also known as lafilledu3ème (her blogger pseudonym). With Anne, it’s simple to put a tasty twist on a vanilla ice cream recipe with these simple tweaks: replace a portion of the milk with coconut milk, add in a touch of raspberry coulis during the last minute of the churning process and garnish with roasted coconut flakes and fresh raspberries for the final touch. Voila! The coconut flavours just might transport you to paradise and the raspberry adds in a fruity and colourful touch of excitement. Not only is this recipe rich, appetizing and bursting with flavour, but it’s also easy to do. Anne’s simple instructions make this recipe a dessert that is both mouth-watering and hassle-free!

So here’s the scoop: before you run out to the grocery store or the market for ingredients, you need a good ice cream maker. For this recipe, Anne used the thinkkitchen Gelato Ice Cream Maker. It’s super easy to use and creates rich and creamy ice cream in less than 30 minutes! Complete with 3 detachable parts, this appliance allows you to watch the ice cream process live and makes for an easy clean afterwards, so you can spend more time enjoying your creations. Plus, by making it at home, you’re avoiding all of the extra sugar and preservatives found in store bought ice creams–which means you can indulge even more!

So, give kids (and adults) something to scream about with this delicious easy-to-do ice cream recipe!

Coconut-Raspberry Swirl Ice Cream

Total Time 1 15

Servings 1 .5L

Author lafilledu3ème

Ingredients

3 egg yolks
½ cup sugar
400ml coconut milk (full fat)
1 cup whole milk
1 tsp vanilla extract
2 cups of fresh or frozen raspberries
¼ cup sugar
Juice of half a lemon
¾ cup of grated unsweetened coconut (optional)
Extra grated unsweetened coconut (for garnish)
Extra fresh raspberries (for garnish)

Instructions

The night before you start the recipe, make sure to put the freezer bowl of the ice cream maker in the freezer.
In a double-boiler, whisk the egg yolks with the half-cup of sugar until the mixture is light and fluffy.
Add the coconut milk, the whole milk and the vanilla, and continue to whisk until completely blended. Cook for 15-20 minutes, stirring from time to time with a wooden spoon (the mixture will thicken). Place the mixture in the refrigerator until completely chilled.
In the meantime, combine the raspberries, the sugar and the lemon juice in a sauce pan. Cook at medium-low heat for 5 to 6 minutes until the raspberries reduce into a purée.
Strain the purée to remove all the seeds from the raspberries. Let the purée chill completely in the refrigerator.
In a pan, roast the ¾ cup of grated coconut at medium heat. Once golden, remove from stove. Let cool completely.
Use the thinkkitchen Gelato Ice Cream Maker to prepare the ice cream. Place the freezer bowl and paddle in the appliance. Start the ice cream maker, and once it’s running, pour the cream mixture in through the opening on top. Let spin for 25-30 minutes.
During the last 5 minutes, add in the roasted coconut. Let it mix for 3-4 minutes, and just before turning off the ice cream maker, add in the raspberry coulis to create a swirl in your ice cream. Turn off the ice cream maker.
You can serve the ice cream immediately, but if you would like a more firm texture, transfer your ice cream into a 1.5L container and place in the freezer for 1 hour.
When you serve your ice cream, decorate it with fresh raspberries and freshly grated coconut.
Enjoy!

Here to help you indulge your sweet tooth this summer,

I consider myself a passionate person. I have a passion for life, for everything it brings and the experiences it provides. I grew up surrounded by people who have a passion for cooking. Inevitably, this has influenced how I decided live my life. I obtained a technical diploma in dietetics at Cegep de Saint-Hyacinthe. Afterwards, I started working as a technician at the Montreal General Hospital in Food Service Management. I learnt that there is a strong relationship between health and nutrition and enjoyed the chance to apply the knowledge I gained in my education to the real world. Although I loved nutrition, hospital environment was not for me. I decided to make a career change and I worked as a supervisor at Starbucks. I enjoyed being in a leadership position and wanted to study in a field that would help develop my leadership skills. I completed studies in Industrial Relations at Université de Montréal, which opened my eyes to the world of entrepreneurship—something I found incredibly interesting and appealing.

Follow Anne on Facebook, Instagram and on her blog: www.thegirlfromthe3rdfloor.com

How To Make Asian Noodle Recipes Bursting With Summer Flavours

Stokes — Fri, 14 Jul 2017 11:00:38 +0000

This summer, we’re doing our best to bring you delicious recipes that will help enhance your enjoyment of the best months of the year! On this week’s agenda, we have something different, but perfect for summer all the same. Ever notice how hot summer weather can make us crave the fresh, tangy flavours of Asia? The Eastern region of the world is definitely a place where cooks are well practiced in preparing meals to help us cope with warm and humid weather. Vibrant and colourful, their dishes fit with the bright and happy hues of summer, are as tasty as they are inspirational, and have many ingredients that are geared perfectly towards cooling you off (sometimes by heating things up!).

Nothing compares to the taste of homemade Asian noodles. Pasta machines aren’t just for preparing Italian-inspired meals, and those long stringy noodles are just one of the many great recipes you can try. If you don’t have a pasta machine and are looking for one that is durable and easy to use, the Remy Olivier Pasta Machine makes it easy to make fresh noodles for any type of cuisine just like a pro. Even better, thanks to the pasta bike included, you can make different shapes of pasta, or even roll out and cut dough… empanadas anyone? What is certain is that with this machine you’ll be making your favourite noodles easily and efficiently in no time!

Thanks to instagrammer, sometimes recipe developer, food stylist, and photographer Jenny Liu (known as @forevermunchies in the Instagram world), we have a delicious homemade noodle recipe that comes with not one, but two Asian Fusion ways to prepare them. So let Jenny show you the way to making delightful summer meals bursting with exciting textures, flavours and colours!

Basic Whole Wheat Chinese Noodles

Prep Time 15

Cook Time 45

Total Time 1

Author @forevermunchies

Ingredients

⅔ cup all-purpose flour
⅓ cup whole wheat flour
Pinch of salt
2 tbsp water (plus 1-2 additional tbsp as needed)
1 large egg , whisked
Corn starch
Olive oil

Instructions

Mix both flours, salt, 2 tablespoons of water, and whisked egg together in a medium-sized bowl with a wooden spoon. Knead with your hands until the dough comes together in the bowl, adding water (½ tablespoon at a time) as needed. Be careful not to add too much water. The dough should be relatively dry to the touch. If dough is too wet, add a bit more flour.
Wrap the dough in plastic wrap and set aside to rest for 30 minutes in a cool area or in the fridge.
Remove the dough from the wrap and halve with a knife. Roll the first half of the dough flat into an oval shape with a rolling pin.
Pass the dough 3-4 times through the Remy Olivier Pasta Machine (setting #6). In between each pass, place the long piece of dough horizontally in front of you, then fold from left to right (or vice versa), pat or use a rolling pin to flatten slightly, and sprinkle flour on each side before putting it through the machine again.
Once the dough is flat and smooth, dust both sides once more with a bit of flour. Pass the dough through the pasta machine’s attachment to make wide or thin noodles, as desired.
Gently pull apart and separate any noodles that appear to be slightly stuck together. To prevent sticking, lightly dust noodles with cornstarch and toss gently with hands.
Repeat with the second half of the dough.
Bring a large pot of water to a boil. Drop the noodles into the water. Once brought back to a boil, turn heat down to medium (but maintain the boil). Cook for 1-3 minutes depending on the noodle thickness.
Rinse cooked noodles under cold water, drain and place in a bowl. Drizzle on some olive oil and toss to prevent sticking. Set aside or cover and put into the fridge until ready to use.

Taiwanese-Inspired Vegetarian Cold Noodle Salad

Vous préférez un repas froid ?

Prep Time 15

Cook Time 1

Total Time 16

Author @forevermunchies

Ingredients

1 batch noodles (thin), cooked (see recipe above)
½ to ⅔ large English cucumber (approximately 1½-2 cups julienned)
1 large carrot (approximately 1½-2 cups julienned)
3 radishes , sliced
2 stalks green onions , finely sliced

Sauce:

¼ cup all-natural peanut butter
2 tbsp soy sauce
2 tbsp rice vinegar (unsalted)
2 tbsp maple syrup
2 tbsp water
1 tbsp sesame oil
1 garlic clove , finely minced or grated
½ tbsp Sriracha sauce (or to taste, if you like it spicy!)
Salt and black pepper to taste
Additional water or olive oil , as required

Instructions

Use thinkkitchen Measuring Spoons to portion out the individual sauce ingredients. Whisk sauce ingredients together until smooth. Taste and add salt, pepper, and/or additional Sriracha sauce as desired.
Julienne the cucumber and carrot with the Oxo Good Grips Julienne Peeler. Add cooked noodles, cucumbers, carrots, radishes, and green onions into a large bowl, and pour the sauce on top. Toss to combine. If the mixture seems dry, add a touch more water or some olive oil.

Golden Coconut Curry Noodle Soup with Sautéed Shrimp

Prep Time 15

Cook Time 15

Total Time 30

Author @forevermunchies

Ingredients

1 batch noodles (wide), cooked (see recipe above)
3 tbsp olive oil (separated)
15 large raw shrimp (ex: black tiger shrimp), shells removed (if frozen, defrost and pat dry)
1 medium onion , diced
4 garlic cloves , diced
1½ tbsp madras curry powder
1 can (400 ml) coconut milk
4 cups chicken broth , unsalted (separated)
8-10 stalks asparagus (trimmed and cut into 2 inch pieces)
1 large red pepper , sliced
Corn kernels from 1 large ear of corn
1 tbsp maple syrup
1-2 tbsp lemon juice
Salt and pepper to taste
Chili oil or Sriracha sauce , if desired
Fresh chopped herbs such as green onions , basil or cilantro

Instructions

Add 2 tablespoons olive oil to a large deep pan over medium-high heat. Once oil is heated, add shrimp (it should sizzle immediately–if not, wait for the pan to heat up more). Season shrimp with salt and pepper directly in the pan. Fry 2-3 minutes, flipping half away, until shrimp is cooked. Remove shrimp from pan and set aside.
To the same pan, add 1 tablespoon olive oil, onion and garlic. Sauté over medium heat while scrapping the crusted shrimp bits (extra flavour!) off the bottom of the pan. Once onion is translucent, add curry powder and stir additional minute until fragrant. Deglaze pan with 2-3 tablespoons of chicken broth, scraping the bottom of the pan. Add coconut milk and remaining chicken broth. Bring to a boil.
Once boiling, add asparagus, red pepper and corn kernels into the soup. Turn heat down slightly and simmer for 1-2 minutes until vegetables are cooked but still brightly coloured and crisp. Remove from heat and add the cooked shrimp back into the pan. Stir in maple syrup and lemon juice. Season with salt and pepper to taste, plus additional maple syrup and lemon juice as needed.
Portion noodles into individual bowls, ladle the coconut curry soup over the noodles, top with fresh herbs, and serve with chili oil or Sriracha sauce as desired.

*Note: For both recipes, you can customize the dish by trying out other vegetables such as: green or yellow zucchini, bean sprouts, snap peas, broccoli, or bok choy.

@forevermunchies

Jenny is a 9-to-5 office worker who first discovered her love for cooking through food photography and styling. She now moonlights as an avid “foodstagrammer” to share pictures and recipes of her latest healthy, fresh (and occasionally decadent) creations. Jenny loves Taiwanese-inspired flavours, and has an unabashed weakness for ice cream. Since launching her Instagram page during the summer of 2015, Jenny has been featured by Cooking Light magazine and has also collaborated with companies including Hershey’s Canada and Rogers Foods.

You can seek more culinary inspiration from Jenny’s Instagram page @forevermunchies!