Two of us: Coconut and raspberry

Lately it feels like the wintery blanket cast over Melbourne is lifting. The weather is getting warmer, the sky gets dark later and light earlier.

Don’t get me wrong, I don’t expect to be breaking out the jelly shoes and sunscreen anytime soon. And I’m not relishing the thought of oncoming summer like it would appear. I love winter, cold weather and rain suit me better than sun and sweat. Despite this, I have noticed a tropical theme to my food cravings lately.

Maybe this is in anticipation of cocktails on the roof of our apartment building, possibly it is because I have reached the overkill limit with my mashed potato intake. But I think the real reason is that I feel the time has come for another holiday in the Cook Islands. Just a few more days of eating starfruit, lighting mosquito coils, being bitten by territorial fish, pig hunting, and tearing round on a scooter. A few more nights drinking at Trader Jack’s and eating burgers at Palace Takeaways before heading to the Banana Court. A few more mornings reading books, feeding marmalade to a well trained moko and watching the puppies play on the lawn (they are big dogs now, with puppies of their own).

So lactose intolerance be damned, I will eat as much of the two below recipes as I can until the moment I am sitting on a rickety, 12 seater plane waiting for the moment when the pilot brings a whole new meaning to the term ‘driving arm’, hanging his arm out the window as he taxis the runway on the island I have been away from for far too long.

Breakfast Smoothie

1 egg
1/2 cup milk
1/2 cup raspberries
1 banana
1 Tbsp coconut oil
1 Tbsp coconut sugar (optional)
pinch cinnamon and/or nutmeg (optional)

*Put all ingredients in a blender. Turn the blender on.

Raspberry and Coconut Chocolate
(inspired by http://www.sarahwilson.com.au/2012/04/my-sugar-free-raspberry-ripe-2/#more-4272, but adapted to be less healthy)
1/2 cup coconut oil
1/3 cup unsalted butter
2 Tbsp cocoa
2 Tbsp brown sugar/honey/golden syrup (whichever you prefer)
1/3 cup coconut, shredded or flakes
1/3 cup of frozen raspberries

*Melt the butter and oil in a pan, adding the oil first as it takes longer to melt
*Once melted, stir in the cocoa and sugar/honey/syrup. If using sugar, make sure it all dissolves
*Cover a baking tray/shallow bowl with baking paper and arrange berries and coconut evenly
*Pour the chocolate mixture from the pan on top and leave to set in the freezer
*Once set (usually about half an hour), cut into pieces

Raspberry and coconut playlist

Leon Russell: Back to the Island
Prince: Raspberry Beret
Señor Coconut & His Orchestra: Around The World (Daft Punk cover)
The Monkees: It’s Nice To Be With You
The Beatles: Two Of Us

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2 thoughts on “Two of us: Coconut and raspberry

  1. Jenn says:

    How good is coconut oil!?

    I’ve been making these muffins a lot: http://smittenkitchen.com/2012/02/double-coconut-muffins/

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