Coconut

Almond Milk Oat Porridge, Cinnamon Apples, Crunchy Maple Macadamis & Fresh Figs

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Almond Milk Oat Porridge, Cinnamon Apples, Maple Macadamia
As the long hot days of summer start to dwindle and the wet season rains of early Autumn begin to set in, there is nothing more warming and nourishing than a bowl of porridge to warm up your soul first thing in the morning.

This might look more complicated than it really is! I hope that some of you can look at my recipes and think ‘oh yum I can do that!’ Sometimes I do use a few ingredients but the steps are hopefully not too hard to follow!

With figs in season and everywhere at my favourite Noosa Farmers Markets I love making food to celebrate their deliciousness!! They are just so magically perfect without having to do anything much to them at all!

You could use walnuts instead of macadamias which would be scrumptious too!

Honestly, the ingredients are quite changeable here, whatever is in season and on your fruit platter – pear, raspberries, blueberries, strawberries, plums, peaches, just whatever mood you are in!

Go make it now! Or at least save it for later! xx

Almond Milk Oat Porridge, Cinnamon Apples, Crunchy Maple Macadamias & Fresh Figs
Serves 4
This deliciously warming, relatively super quick porridge will have your tastebuds singing all day!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Cinnamon Apples
  1. 2 Green Apples, peeled & sliced thinly or diced into 2-3cm cubes
  2. 1 Tbsp Maple Syrup
  3. 1/4 tsp Cinnamon
Maple Cinnamon Macadamias
  1. 100g Macadamias, quartered or roughly chopped
  2. 1 Tbsp Maple Syrup
  3. 1/4 tsp Cinnamon
Porridge
  1. 100g Organic Rolled Oats
  2. 500ml Almond Milk
  3. 100ml Water
  4. 40g Coconut Sugar (or sweetener of choice)
  5. 1 tsp Vanilla Powder
  6. 1/2 tsp Cinnamon
  7. 1/4 tsp Allspice
  8. 4 Fresh Figs, sliced thinly
  9. 2 Tbsp White Chia Seeds
  10. 200ml Organic Coconut Cream, for serving
Instructions
  1. Preheat the oven to 180°C and line a large baking tray with baking paper. Place the apples together with the maple & cinnamon into the Thermomix and mix to combine Speed 2-3 for 5-10 seconds. Spread evenly over the baking tray and without cleaning the bowl do the same with the macadamias and place onto the tray. Bake the nuts for 10-15 minutes or until golden brown. Remove them from the oven and set aside.
  2. Give the apples a quick toss and place back into the oven for a further 10-15 minutes or until golden brown and just starting to brown on the edges. Set aside.
  3. Whilst the apples and nuts are cooking, place the oats, milk, water, sugar, vanilla and spices ingredients into the Thermomix and cook 11 Mins/90°/Speed 2/Reverse.
  4. Portion evenly among bowls and top with the apples, fresh figs, macadamias, chia seeds & a generous drizzle of coconut cream.
Notes
  1. You can make my super easy Almond Milk here!
Kitch'n Thyme http://kitchnthyme.com.au/

Lime & Coconut Green Smoothie

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Green SmoothieGreen Smoothies!!! Ok, I’ve been meaning to get this up on the blog for about a year!…almost 2!!! haha

It should have been 1 of the first things I put up, but I wanted to do a really big post with a number of different flavours, but alas that might be another year away, so without further ado, I present you with one of the best green smoothies you will ever drink!!

We make them all the time in our house, my kids love them!! Well especially my little 17 month old! Mr 3 used to love them too, but he’s a little bit hit and miss these days! But alas that is fickle kids for you! Today he will drink a few sips and tomorrow he’ll drink a whole cup! The best thing I can do is to keep offering healthy food, it will pay off!

The key to a good or should I say great green smoothie is citrus, mint and parsley! These flavours disguise the strong flavour of spinach or kale and make it much more palatable. My favourite is lime, however orange, blood orange, lemon or grapefruit are also great!

Another essential ingredient in a green smoothie is avocado for creaminess! It is so much better with it!

Ice is also really important! The colder the smoothie the nicer it will be!

This is a bit strange but drinking through a straw also makes a green smoothie extra delicious! Try it and I’m sure you’ll know what I mean!

Here is a basic Green Smoothie guide:

Choose 400ml Base: Almond/Nut Milk, Coconut Cream/Milk, Coconut Water
Choose 100-200g Leafy Greens: Spinach, Asian greens, Cucumber, Zucchini, Celery
Choose 1 Citrus: Lime, Lemon, Grapefruit, Orange, Blood Orange
Choose 200-300g Fruits: Berries, Pineapple, Papaya, Mango, Peaches or Nectarines
Choose 1-2 Tbsp Thickeners: Chia or Hemp Seeds, Nut Butters
Choose a Power Up Booster: Mesquite, Lucuma, Maca Powder, Raw Cacao Powder, Medjool dates, Coconut oil, Acai, Cinnamon, Vanilla, Green Powders, or Protein Powders.

There are lots of others but this gives you a guide to go and create your own delightful flavours!

If you haven’t tried a green smoothie before, then give this one a go! It’s such a fabulous way of getting greens into the diet and is such a wonderful way to start the day! Adding some protein powder also makes it a perfect change to eggs for breakfast if you’re heading out the door and in a hurry!

Lime & Coconut Green Smoothie
Yields 1
Fresh, zesty, delicious green smoothie to start your day!
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Prep Time
3 min
Total Time
5 min
Prep Time
3 min
Total Time
5 min
Ingredients
  1. 150g Frozen Bananas
  2. 1 Green Apple, cored & quartered, or Kiwi Fruit or Pear
  3. 1/2 Avocado
  4. 1 Lime, half skin removed
  5. 100g Ice
  6. 250ml Coconut Water
  7. 150ml Coconut Cream or Milk
  8. 4 Sprigs Fresh Mint, leaves only
  9. 4 Sprigs Fresh Italian Parsely, leaves only
  10. 1/2-3/4 Bunch Kale, de-veined
  11. 1 Tbsp Maple Syrup (optional)
Instructions
  1. Place all the ingredients into the Thermomix bowl and blend 1 Min/Speed 9.
  2. Pour into glasses and serve immediately.
Notes
  1. You can use water in place of the coconut water, but I do suggest adding the coconut cream/milk as it will make it nice and creamy.
Kitch'n Thyme http://kitchnthyme.com.au/

White Nectarine & Coconut Cake (Gluten Free)

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Coconut Nectarine Cake 2
White Nectarines are so often sweeter than yellow! I remember eating very sweet yellow ones as a kid, however they just don’t seem to be what they used to be, unless from a beautiful ancient grandma tree!
I think the idea of white nectarine & coconut goes so perfectly together too! The light and white flesh and fresh taste of the nectarine goes so well with white summery coconut!
Coconut Nectarine Cake 6 Full size
In my Kitch’n Thyme, I don’t use Organic Raw Sugar too often. I prefer to stick to the brown less refined sugars like coconut sugar or rapadura, however this time I wanted to keep the crumb nice and white, so I’ve opted for the raw sugar. I’ve significantly reduced the sugar since the first time I made it!

This cake is quite tall so you could afford to cut the cake into 16 pieces; I’ve even cut it smaller than that. But based on 16 pieces, that’s approximately 2.8 tsp of sugar per slice (not including the sugar content of the fruit). So not too bad, but definitely a treat! One to keep for a special occasion. We all are going to eat sugar at various times in life, I think the important thing is just to be mindful about it when we do eat something sweet, and not get in the trap of eating too much ‘hidden sugar’!

The flour mix is made up of rice, potato, & tapioca. Some people try to avoid the starches because of the low nutritional value, however as a gluten free option to wheat, which once again has a low nutrional value, the starches aren’t necessarily a totally bad option occasionally. Yes they are carbohydrates, but so is wheat, largely. They give a gluten free product a great texture, and make ‘gluten free’ a whole lot more enjoyable for some.
Coconut Nectarine Cake 3
The icing is a really quick lemon coconut butter! It’s super speedy to make and is a better option to a traditional sugar lemon icing!
Coconut Nectarine Cake 5
This cake would make the perfect treat for any birthday party or special occasion. Enjoy!

White Nectarine & Coconut Cake
Serves 16
Fresh, summery, with a delicate soft crumb, this cake is sure to delight the harshest gluten free critics!
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Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Ingredients
  1. 170g White or Brown Rice
  2. 115g Potato Starch
  3. 75g Tapioca Flour
  4. 15g Baking Powder
  5. 1 tsp Guar Gum
  6. 180g Organic Raw Sugar
  7. 250g Organic Butter
  8. 4 Organic Eggs
  9. 250ml Coconut Milk
  10. 40g Shredded Coconut
  11. 4 White Flesh Nectarines, each cut into 8 wedges
  12. 1 Tbsp Rice Flour
  13. Handful Toasted Coconut Chips, for decorating
  14. 2 Extra White Flesh Nectarines, for decorating
  15. Edible Flowers, for decorating (optional)
Coconut Butter Lemon Icing
  1. 130g Coconut Butter
  2. 2 Tbsp Lemon Juice
  3. 50ml Maple Syrup
  4. 50ml Coconut Oil
  5. 50ml Water
Instructions
  1. Preheat the oven to 180°C. Lightly grease and line a 9" (or 24cm) round cake tin and set aside.
  2. Place the rice into the Thermomix and mill 1 Min/Speed 9.
  3. Add the potato starch, tapioca, baking powder & guar gum and mix to combine 10 Sec/Speed 6. Set aside.
  4. Place the sugar into the Thermomix and mill 10 Sec/Speed 9. Set aside.
  5. Place the butter into the Thermomix and melt 2 Mins/50°/Speed 4.Set aside.
  6. Without rinsing the bowl, place the reserved sugar into the mixing bowl along with the eggs. Mix 20 Sec/Speed 5.
  7. Add half the flour mixture and the reserved butter and mix 5 Sec/Speed 5.
  8. Add the remaining flour and the coconut milk and mix 10 Sec/Speed 3.5.
  9. Add the shredded coconut and mix 5 Sec/Speed 4/Reverse.
  10. In a small bowl, toss the nectarines with the rice flour, before adding to the Thermomix mixing bowl. Gently stir through the batter with a spatula before pouring into the prepared tin.
  11. Bake for 60-70 minutes or until golden brown and a skewer comes out clean. Allow to cool on a wire rack for 20 minutes before transferring to a wire rack to cool completely. (I usually place a rack over the over the topside of the cake and turn it out upside down. This way you end up with a flat surface to finish and it looks much nicer when the icing goes on!)
Coconut Butter Lemon Icing
  1. Place all the ingredients into the Thermomix mixing bowl and mix 5-10 Sec/Speed 3.5. Pour over the completely cooled cake and let it run over the sides a little. Top with the toasted coconut chips, the fresh nectarine slices and the edible flowers and serve.
Notes
  1. *Tossing the nectarine with a Tbsp of flour will stop the fruit from sinking to the bottom of the cake!
  2. *I usually place a rack over the over the topside of the cake and turn it out upside down. This way you end up with a flat surface to finish and it looks much nicer when the icing goes on!
  3. *Make my Coconut Butter here!
  4. * I suggest pouring the icing over the cake quite close to serving. The moisture in the icing tends to soak into the cake if left too long.
Kitch'n Thyme http://kitchnthyme.com.au/

5 Minute Coconut, Date & Blueberry Polenta

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5 Minute Coconut Date & Blueberry Polenta

Creamy breakfast polenta is something I’ve been making since I was just a little kid! Of course not in the Thermomix as we didn’t have one back then but over the stove it’s almost just as simple! It’s super quick and easy and perfect when you’re on the go and need breakfast on the table fast!

This makes a really great breakfast for babies. Both my kids loved/love it! With babies under 1 I don’t add the honey, and reduce the dates and then its perfect.

I use coconut cream and water, however you can use any dairy free milk or even dairy milk if you like. I love the creaminess and taste of the coconut cream though, it’s just delicious.

The dates add a lot to this polenta. As I don’t add much sweetener, the dates add nice little pops of sweet with each mouthful. You can increase or decrease according to your tastebuds!

And it’s really as simple as that! Top with extra coconut cream and fresh blueberries, or any beautiful fresh berries and away you go!

5 Minute Coconut, Date & Blueberry Polenta
Serves 4
Creamy coconut polenta that makes for a delicious breakfast!
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Prep Time
2 min
Cook Time
5 min
Total Time
7 min
Prep Time
2 min
Cook Time
5 min
Total Time
7 min
Ingredients
  1. 100g Polenta
  2. 200g Coconut Cream or Almond Milk
  3. 200g Water
  4. 20g Honey
  5. 1 tsp Vanilla Essence
  6. pinch celtic sea salt
  7. 50g Dates, chopped roughly
  8. 125g Fresh Blueberries
Instructions
  1. Place the polenta, coconut cream, water, honey, vanilla, and salt into the Thermomix and cook 5 Mins/100°/Speed 2.
  2. Add the dates and cook a further 1 Min/100°/Speed 1/Reverse.
  3. Spoon into serving bowls and top with extra coconut cream and fresh blueberries. Yummo!
Kitch'n Thyme http://kitchnthyme.com.au/

Berry & Coconut Panna Cotta Verrines w Hazelnut Crumb

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Panna Cottas
These little delights went so well on the table for my daughters Vintage Rose 1st Birthday! They looked so pretty and elegant! I think anything with layers, always looks so attractive and inviting!

Here they are on the table! Don’t they just look so pretty as part of the setup! 1 - Table stuff

I love to party plan and come up with cute ideas for decorations and of course food! If you are being careful of sugar on the table, then leave the fairy floss off and top the crumb with pretty little violets or other edible flowers.

The easiest way to get the layers even, especially the panna cotta, in all the cups is to pop a tray securely on top of your TM lid with your verrines or cups on that. Bring up your scales and using a jug that pours easily, pour the filling straight in to the cups for precise measurements.

Berry & Coconut Panna Cotta w Hazelnut Crumb
Yields 25
Dairy Free smooth and creamy Panna Cottas with Berry Compote and Hazelnut Crumb! Yummo!
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Berry Compote
  1. 250g Strawberries, fresh or frozen
  2. 250g Raspberries, fresh or frozen
  3. 2 Tbsp Maple Syrup
  4. 1 Tbsp Lemon Juice
  5. 1 tsp Vanilla Essence
Panna Cotta
  1. 1 Litre Organic Coconut Milk
  2. 1 Tbsp Gelatin (grass fed, unflavoured)
  3. 120g Honey or Maple Syrup
  4. 2 tsp Vanilla Essence
Hazelnut Crumb
  1. 40g Roasted Hazelnuts, roughly chopped
  2. 100g Wholemeal Spelt Flour
  3. 50g Rapadura Sugar
  4. 1/2 tsp Baking Powder (Aluminium Free)
  5. 100g Organic Butter, cubed & chilled
  6. 40g Desiccated Coconut
  7. 1 tsp ground Cinnamon
  8. 50g Pink Persian Fairy Floss
  9. 24 x 75ml Verrines/glasses/containers
Instructions
  1. Place all the compote ingredients into the Thermomix with the simmering basket on top of lid in place of MC and cook 20-25 Mins/100°/Speed 1/Reverse, or until becoming thickened and somewhat jammy. Pour about 2 tsp into each verrine and place in the fridge for 30 minutes to set.
  2. Place a small bowl on top of the TM lid and weigh 125g of the coconut milk into it. Sprinkle the gelatin on top and set aside to soften. (There is no need to stir, just leave it to bloom and absorb the liquid.)
  3. Place the remaining coconut milk, honey and vanilla into the Thermomix bowl and cook 10 Mins/80°/Speed 3.
  4. Add the softened gelatin and stir 3 Mins/80°/Speed 3 to dissolve.
  5. Pour approximately 2 Tbsp (40ml) into each verrine and place back into the fridge to set for 2-3 hours.
  6. To make the crumb, preheat the oven to 180°C and line a large baking tray with baking paper.
  7. Place the hazelnuts into the Thermomix and chop 15 Sec/Speed 4. Set aside.
  8. Place the flour, sugar, baking powder and butter into the Thermomix and process 10 sec/speed 6 or until the mixture just resembles breadcrumbs. Add the coconut and cinnamon and the chopped nuts and process 10 sec/speed 4/Reverse or until it just comes together.
  9. Roughly crumble over the prepared baking tray and bake for 25-30 mins or until golden brown.
  10. Remove from the oven and cool before placing into the Thermomix and crumbling 5-10 Sec/Speed 4. ( Don't over crumble it, some nice crunchy bits will add dimension of texture.)
  11. Top the set verrines with 1 Tbsp crumbs and just before serving place fluffy handfuls of Persian fairy floss on top!
Notes
  1. I used 75ml Verrines here, however you could use cups or glasses.
  2. Be careful you don't put the fairy floss on too far out from serving as the moisture in the air will cause it to deflate and go sticky.
Kitch'n Thyme http://kitchnthyme.com.au/

Coconut Butter

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Coconut ButterCoconut Butter – What a brilliant alternative for those avoiding dairy! It is uniquely different to coconut oil in that it is made from the dried flesh of coconuts. Sometimes it is marketed as coconut oil, however they are two different things. Coconut butter contains the oil as well as the coconut flesh. It’s uses are endless. Much much cheaper to make than to buy and takes all of 4 minutes in the Thermomix.

Coconut Butter was one of the 1st things I made in my Thermomix as my sister-in-law had been trying to make coconut butter in her food processor (as had I in a commercial food processor at work!) and it was taking us about 10-20 minutes! I just chucked a bag of shredded coconut in and wanted to see what would happen – well how fast it was!! I rang my sister-in-law straight away! She was not completely convinced on the machine, until of course I went to visit and she saw it make such light work of this butter!

The heat during the cooking process is important as it will help to get the oils working in the coconut a little quicker. Even if you don’t set the Thermomix to 37°, it will reach this temperature being on for 3 minutes anyway, but will be a little quicker if you select it from the start. This method will give you a great puree consistency, but don’t expect a completely smooth result like dairy butter.

I use shredded coconut, but coconut chips work really well too. I find the more oily your coconut, the better the result, thus I find either shredded or chips better than desiccated.

You will need this coconut butter recipe to make my Choc Peppermint Creams.

Coconut Butter
A wonderful alternative for those who can't have butter! Makes 500ml (2 cups).
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Prep Time
4 min
Prep Time
4 min
Ingredients
  1. 500g Shredded Coconut
Instructions
  1. Place the coconut into the bowl of the Thermomix and mill 1 minute/Speed 8.
  2. Scrape down the sides of the bowl. Continue processing for a further 2 minutes/37°/Speed 6.
  3. Scrape down the sides of the bowl and blend a further 1 minute/Speed 7.
  4. Store in an airtight container out of the fridge. If refrigerated it will set quite hard.
Kitch'n Thyme http://kitchnthyme.com.au/

Choc Cranberry Crunch Slice

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Choc Cranberry Crunch Slice

Gluten Free! Dairy Free! Refined Sugar Free & ‘almost’ Raw!!! This is such a winner and is just yummo!

This delicious slice is perfect for any morning or afternoon tea. It is almost raw, except for the roasted almonds. You can keep the almonds raw for the filling if desired, however the roasted flavour adds amazing dimension to this slice
A classic style raw but THIN almond date base, a delicious coconut caramel almond cranberry filling and a raw chocolate topping! Delicious! And you get that chocolate fix without the guilt!

One of the tricks I find to raw desserts is to keep the ‘biscuit’ base nice and  THIN or it overpowers the flavour of the whole slice and texture isn’t quite right. It all needs to balance nicely.

The coconut caramel filling is just SO creamy and yum! With roasted almonds and cranberries added it’s just perfect!

The chocolate layer is technically still raw as it isn’t heated over 40 degrees. And it is pure raw chocolate goodness with raw cacao butter and raw cacao powder! My favourite raw cacao butter is Absolute Organics brand. Health food stores or some IGA’s stock it. It’s beautifully creamy and mellow in flavour.

The chocolate layer is free of any nasty additives and sweeteners, and full of loads of antioxidants and good fats! This is a fabulous one for kids. My kids devour it!!

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Choc Cranberry Crunch Slice

A delicious crunchy, nutty chocolate fix without the guilt!

  • Author: Gabrielle Tobin - Kitch'n Thyme

Ingredients

Base

  • 230g Raw Almonds
  • 150g Dates
  • 10g Shredded Coconut
  • 60g Maple Syrup
  • 35g Coconut Oil

Coconut Caramel Nut Filling

  • 240g Coconut Butter
  • 40g Coconut Oil
  • 160g Maple Syrup
  • 150g Roasted Almonds, halved
  • 40g Dried Cranberries
  • 1 tsp Vanilla Essence
  • pinch celtic salt

Chocolate Layer

  • 225g Raw Cacao Butter
  • 50g Raw Cacao Powder
  • 50g Maple syrup
  • 2 tsp vanilla Essence
  • pinch celtic salt

Cacao Nibs, for topping (optional)

Dried Cornflowers, for topping (optional)

Instructions

Base Layer

  1. Spray and line a 9×13″ rectangle slice tray with baking paper, allowing for an overhang on the sides to easily remove the slice after setting time. (Try to make the baking paper as neat as possible on the sides, creasing the paper where necessary to make it sit flat. The straighter the baking paper sides, the neater the edges of your slice will be.) Set aside.
  2. Place all the base ingredients into the bowl of the Thermomix and process for 10-15 Seconds/ Speed 7. 
  3. Press the mixture evenly into the lined slice tray and refrigerate for 30 minutes to set (or freeze for 15 minutes).

Coconut Caramel Nut Layer

  1. Place the coconut butter, coconut oil, maple syrup and vanilla into the bowl of the Thermomix and melt 1-2 Mins/50°/Speed 3.
  2. Add the chopped almonds, cranberries & salt and mix together 5 Seconds/Speed 3/Reverse.
  3. Once combined, pour the mixture evenly over the set base. Return to the fridge for a further 30 minutes to set (or the freezer for 15 minutes.)

Chocolate Layer

  1. Place the cacao butter into the bowl of the Thermomix and mill 10-15 Seconds/Speed 9.
  2. Melt the cacao butter for 10 minutes/37°/Speed 2 scraping down the sides of the bowl and around the blades closer to the finish time.
  3. Add the cacao powder, maple syrup, vanilla & salt and continue cooking for a further 5 minutes/37°/Speed 2.
  4. Pour over the slice as the final layer. Refrigerate for 10 minutes, then sprinkle with cacao nibs and dried flower petals just as the chocolate is beginning to set (make sure the topping is beginning to set – if you top with the decorations too early, they will all sink into the chocolate filling) then refrigerate a further 20 minutes or until set. Chop into small squares and serve.