coconut

Coconut Almond Chocolate Cookies

Coconut Almond Chocolate Cookies Recipe by The Wood and Spoon Blog by Kate Wood. This is a simple, almost paleo recipe that includes shredded coconut, whole almonds and almond butter, vegan chocolate chips or chunks. This is a great healthy almost clean baking cookie for special diets that you can make. Recipe at thewoodandspoon.com

This is a public service announcement to all readers of this blog: I am no longer cool. Though I’m not sure when it happened, I can confidently express to you, with little qualm or uncertainty, that I have officially lost the cool factor. 

One could argue here that I never really was cool, and to be honest, this is entirely possible. After all, how cool could my former bench-warming, unibrow-having, choreographed-dancing self actually have been? Regardless, I am 100% positive that I am officially out of the loop.

Coconut Almond Chocolate Cookies

I gauge most of my coolness against my sister. At 15 years old (that makes me 13 years her senior?!?), my sister, Cheney, dances circles around whatever level of awesome I once thought I had. What she lacks in years she makes up for in a kindness, wit, and strong will that suggests her world view and degree of wisdom is not limited by her numerical age.Within the past few months, Cheney has taught me how to use Snapchat, kept me posted on the Tayvin/Caylor ship, explained to me what “shipping” even is, and helped me navigate the murky waters of shoulderless shirts. On top of that, this chick is well versed in Star Wars trivia, knows every lyric to the “Grease” soundtrack, and has a collection of Kate Spade handbags that this mama is jealous of daily. She’s just so cool. 

These days, teenagers are growing up in an age full of vegan, paleo, gluten-free, dairy-free, and everything-in-between food products. My sister can eat gourmet popcorn and avocado toast with the best of them, and she has definitely taste tested her fair share of kombucha and acai bowls.  Me? I grew up on tub margarine and Yoo-Hoo, and had to Google the spelling of kombucha just a second ago, so that’s pretty much the level I’m at.

Coconut Almond Chocolate Cookies

A few months ago, Cheney came to me professing to have found the best paleo chocolate chip cookies, and I was pretty interested. Not because I’m anywhere close to being a clean eater (I wouldn’t know a good paleo cookie if it sat on my face), but because I strictly adhere to the “No Cookie Left Behind” mantra. So we baked.

The results were surprisingly delicious. My husband, even less educated in the food realm than I, said that they “didn’t taste like a healthy cookie” which is code for “these cookies are awesome!” I’ve since made the paleo chocolate chip cookies for some of my foodie friends and they all had similar responses. 

Coconut Almond Chocolate Cookies

 

The recipe I’m sharing today, coconut almond chocolate cookies, is a spin off of that recipe. You can certainly modify the ingredients slightly to meet your dietary restrictions, but I feel pretty good about eating these bad boys even if they’re not perfectly paleo. The chopped almonds and shredded coconut add an incredible amount of texture to every bite of this sweet and rich chocolate cookie. The coconut oil and unique blend of flours keep these cookies moist and almost cake-like for days after baking, and because the ingredients are less processed than most, I feel pretty good about downing one or two with my morning coffee at breakfast.

To summarize this blog post, I will say the following: I am not cool, my sister is rad, and coconut almond chocolate cookies are pretty much manna from heaven. I’ve got a long way to go in becoming even an ounce as awesome as my worldly little sis, but I’ll work my way there one cookie at a time if I have to. Give these little treats a try and let me know how you like them!

Coconut Almond Chocolate Cookies

Coconut Almond Chocolate Cookies

PS, can we talk about Aimee’s chubby little arms and knee rolls!? Drool.

 

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Coconut Almond Chocolate Cookies

Coconut Almond Chocolate Cookies Recipe by The Wood and Spoon Blog by Kate Wood. This is a simple, almost paleo recipe that includes shredded coconut, whole almonds and almond butter, vegan chocolate chips or chunks. This is a great healthy almost clean baking cookie for special diets that you can make. Recipe at thewoodandspoon.com

Coconut almond chocolate cookies are moist cookies that can easily be adapted to meet a range of dietary preferences.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
Scale

Ingredients

  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/3 cup dark cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons coconut oil
  • 3/4 cup brown sugar
  • 6 tablespoons almond butter
  • 11/2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 1 egg
  • 1 cup semi-sweet chocolate chips (use dairy free chips, if desired)
  • 1/2 cup shredded coconut
  • 1/3 cup of almonds, chopped

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a bowl, combine the flours, cocoa powder, baking soda, and salt.
  3. In a large bowl or in the bowl of a stand mixer, beat the coconut oil and sugar on medium speed until smooth and combined, about 2 minutes. Add the almond butter and beat for another minute. Add the extracts and egg and beat for one minute, scraping the bowl as needed. On low speed, add the dry ingredients and mix only until combined. Fold in the chocolate chips, shredded coconut, and almonds.
  4. Scoop out 2 tablespoon sized balls of dough on to a parchment or baking mat lined sheet pan. Flatten slightly with the palm of your hand.
  5. Bake for 10-12 minutes or until the cookies no longer appear wet in the middle. Allow to cool completely on a cooling rack.

Recipe Adapted From: Texanerin

Banana Coconut Chocolate Cream Pie

Banana coconut chocolate cream pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a buttery, flaky pie crust filled with a cream filling of coconut cream, banana, and chocolate. This is a southern style pie with different custard fillings made from whole eggs and yolks. Add sweetened flaked or grated coconut and semisweet or bittersweet chocolate chips / bar and sliced bananas for this layered pie! Read about how to make it on thewoodandspoon.com

This is more than a banana coconut chocolate cream pie. It’s a celebration pie.

Today marks the first day of the 36th year of my husband’s life. Birthdays, along with with Christmas, Auburn game days, and Friday morning donut runs, are a big deal in our house. While I probably say “I love ___” too frequently on this little bloggie, I really do love birthdays.

Banana Coconut Chocolate Cream Pie

Banana Coconut Chocolate Cream Pie

I love birthdays for the cake and the candles and the confetti. I love picking out the perfect card and wrapping gifts in paper printed with ice cream cones or dogs wearing shoes. I love the pop of a champagne bottle and the clinking of bubble-filled glasses and the exchange of smiles and laughter from across a dinner table. I love a celebration.

But, really, shouldn’t we all? Don’t we all have someone or something worth celebrating? Even if not a husband or a birthday, surely we all know of a life or a day that deserves special recognition- someone or something that is worth a slice of pie or a handwritten note or a small token of love and gratitude.  Wouldn’t our days on earth feel so much more remarkable if each one had a celebration of sorts? If we found joy in the ordinary and extraordinary moments alike?

I want my life to be marked by celebration. I want to be known for the joy and love and frosting that comes with celebrating life’s moments. Sharing love and appreciation for our days on earth and the people we spend them with is a gift and it’s one that I want to open and reopen and recognize as often as possible.

Banana Coconut Chocolate Cream Pie

Banana Coconut Chocolate Cream Pie

 

Today’s recipe, banana coconut chocolate cream pie, is a mash-up of my husband’s favorite desserts: pudding, chocolate, and pie. Celebrating Brett is a lot like celebrating the life we’ve been given together, so this pie feels a lot like home. It’s basic, really. Just a few bananas sliced on the bottom of a pie shell, topped with creamy layers of chocolate, coconut, and whipped cream. It’s nothing fancy, but banana coconut chocolate cream pie is a perfect fit for my super Southern man-friend’s taste buds, so I’m overjoyed to make it for him.

I challenge you to celebrate something today. Even if not with banana coconut chocolate cream pie, celebrate in some way. Share a toast or a word or meal in honor of something or someone and call it a party. And if no one has told you recently, I feel pretty certain you’re worth celebrating too. So here’s to you.

Banana coconut chocolate cream pie

 

Click here for my recipe for perfect pie crust!

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Banana Coconut Chocolate Cream Pie

Banana Coconut Chocolate Cream Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a buttery, flaky pie crust filled with a cream filling of coconut cream, banana, and chocolate. This is a southern style pie with different custard fillings made from whole eggs and yolks. Add sweetened flaked or grated coconut and semisweet or bittersweet chocolate chips / bar and sliced bananas for this layered pie! Read about how to make it on thewoodandspoon.com

Banana coconut chocolate cream pie is creamy, simple, and perfect for when you can’t pick just one pie flavor.

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 1 hour 30 minutes
Scale

Ingredients

  • 1/2 recipe for Perfect Pie Crust (See Link Above)
  • 1 cup sugar
  • 6 tablespoons flour
  • 1/2 teaspoon salt
  • 22/3 cup milk
  • 4 egg yolks, slightly beaten
  • 3 tablespoons butter
  • 11/2 teaspoons vanilla
  • 1/2 cup shredded sweetened coconut (You can use unsweetened in a pinch)
  • 3 ounces semisweet chocolate, melted
  • 2 tablespoons heavy cream
  • 1 large banana

Instructions

  1. Preheat oven to 350 degrees. Roll out pie dough and into a standard 9″ pie pan. (Note: this recipe will not fill a deep dish pan). Crimp edges and blind bake your crust in the oven for about 20 minutes or until the edges and bottom of crust have turned golden brown. If your edges brown before the bottom is baked, make a pie collar from aluminum foil to protect them from further cooking. Allow to cool completely prior to filling crust.
  2. In a medium saucepan, combine sugar, flour, and salt, whisking to combine. Slowly add the milk. Turn heat to medium temperature and stir constantly until the mixture is bubbling and has thickened substantially. Continue to cook for an additional 2 minutes.
  3. Slowly drizzle in a small amount of the cooked mixture into the beaten egg yolks, whisking all the while. Once about a cup of the mixture is incorporated, pour all of the egg yolk mixture back into the original saucepan and place back on the heat. Cook an additional 1-2 minutes while continuing to stir.
  4. Add the butter and vanilla, stirring until incorporated. Pour half of the cooked pudding mixture into a separate bowl and stir in the coconut. In the remaining half of pudding mixture, stir in the chocolate and heavy cream until incorporated. Allow to cool slightly at room temperature for about 20 minutes.
  5. When ready to assemble the pie, arrange banana slices evenly on the bottom of the pie crust. Top with the chocolate mixture and smooth over the top evenly. Spoon the coconut filling on top of the chocolate filling and smooth. Cover with a piece of plastic wrap and allow to rest in the fridge overnight or for at least 6-8 hours. When ready to serve, top with whipped cream and enjoy!

Notes

  • To blind bake a pie crust, either use pie weights or place a piece of parchment paper inside of the pie crust and fill with 1-1/2 cups of dried beans. This will weigh the pie crust down and prevent it from puffing. If you do not have access to either of these options, prick the bottom of the crust with a fork.
  • This pie is very adaptable! If you prefer all coconut, remove the chocolate and cream and double the amount of coconut. Same goes for the chocolate.
  • The oatmeal cookie crust from my oatmeal cookie banana cream pie would work splendidly. Give it a shot if you don’t prefer traditional pie crust. Recipe in the archives.
  • Refrigerated or a frozen pie crust can be substituted.

Vegan Coconut Lime Ice Cream Pie

vegan coconut lime ice cream pie This is a vegan coconut ice cream recipe made in a machine with lime zest and sweetened with sugar. It's frozen inside a press-in graham cracker crust and the whole thing is topped with a strawberry lime compote. This pie is refreshing and delicious, perfect for the special diet vegan/ vegetarian friends in your life. Find the recipe for this berry lime icebox pie on thewoodandspoon.com

Let’s challenge ourselves. Let’s move beyond what we know we can do and into something we’re not sure of. Let’s leave it all on the field, balls to the wall, and just go for it. I’m talking

Vegan.

Ice cream.

Pie.

vegan coconut lime ice cream pie

Not interested? Well, initially I wasn’t either. But tempted by a recipe contest on Food52, I decided to try my hand at making a dairy free frozen dessert.

What started as an idea became an obsession, and I will tell you that I am now a believer in dairy-free ice cream.

To be honest, this was scary for me. I don’t typically like to mess with a good thing and let’s be honest- ice cream from cow’s milk is good. Reeaaal good. But I threw it out there and what I got back after a few misfires was worth the effort. Zesty lime, macerated strawberries, and an extra thick graham cracker crust makes this coconut milk based ice cream pie a home run for any summer gathering.

vegan coconut lime ice cream pie

Trust me on this one. Don’t knock it till you try it.

 

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Vegan Coconut Lime Ice Cream Pie

This vegan coconut lime ice cream pie, made up of zesty lime, macerated strawberries, and an extra thick graham cracker crust is a winning option for lighter, frozen desserts.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
Scale

Ingredients

For the crust

  • 2 sleeves of graham crackers
  • 1/2 teaspoon salt
  • 2 tablespoons brown sugar, packed
  • 3 tablespoons coconut oil, melted

For the ice cream filling

  • 28 ounces whole fat coconut milk, refrigerated and divided
  • 2 teaspoons lime zest
  • 3 tablespoons lime juice
  • 2.5 cups powdered sugar
  • 1 teaspoon vanilla

For the strawberry topping

  • 1/2 cup sliced strawberries
  • 3 tablespoons sugar
  • 2 teaspoons of lime juice

Instructions

To prepare the crust

  1. Preheat oven to 350 degrees.
  2. Place graham crackers in a food processor and process into crumbs. Pulse in salt and coconut oil until the crumbs are moistened and clumping together.
  3. Pat crumbs into a 9″ metal pie pan being sure to cover the sides of the pan in a thick layer of crumbs. Reserve any extra crumbs to use as pie topping.
  4. Bake pie crust in the oven for 8-9 minutes or until crumbs are firm in the bottom of the pan. Allow to cool to room temperature.

To prepare ice cream

  1. Open the refrigerated cans of coconut milk and separate the watery portion of the coconut milk from the solid portion.
  2. Combine the solid portion of coconut milk with the lime zest, lime juice, sugar, and vanilla.
  3. Add about 1/2 of the coconut water and stir until smooth and combined. Mixture will be about as thick as melted ice cream.
  4. Pour this mixture in to an ice cream machine and churn according to the machine’s directions. It took my machine about 15 minutes for the coconut ice cream to be done. It will look like soft serve frozen yogurt when done.
  5. Spoon ice cream into prepared pie crust and freeze until solid.
  6. Once pie is frozen and ready to eat, prepare the strawberry topping. Mix strawberries with sugar and lime juice and allow to sit at room temperature for 10 minutes. Serve on top of pie slices along with extra crust crumbs.

Notes

  • Be sure to use full-fat coconut milk and NOT low-fat or cream of coconut. Trust me: I tried and they will not work.
  • Substitute another berry or different fruit topping for the strawberries. If it’s delicious- email me! I want to hear all about it.