Ru n the lime
quarters around the rims of 4 glasses (reserve the lime quarters). T urn
glasses upside down and twist the rims into the spice blend to coat, or
rim, them. Set aside. 2. I n a ble nder , co mbine watermelon, cream and creamed coconut. Secure
lid a nd blend un til smooth. Pour into prepared glasses and gar nish each
with reserved lime quarter .8
D e s s e r t s
Banana Cake with Mango Icing
Mango Icing
Baked Peaches with Coconut Str eusel
Brazilian Quindins
Coconut Cherry Oat Squar es
Coconut Cr eam Pie
Coconut Pie Crust
Chocolate Coconut Cheesecakes
Coconut Fudge Sauce
Coconut Strawberry “Ice Cr eam”
Easy Coconut Lemon T arts
Macar oons
Easy Chocolate T arts
Oatmeal Cookies
Whipped Coconut Cr eam T oppingBanana Cake with Mango Icing
Makes one 9-inch double-layer cake
This could easily elbow out my 25-year -old daughter ’ s all-time
favourite chocolate mocha cake to become her birthday cake tradition. The tr o pical flavours of banana and mango sent her over the moon
when I tested this r ecipe. Her dad loves it, too, so it’ s likely going to be
a twice-annual celebration cake. 1-1/2 cups mashed ripe bananas
1 tsp pur e vanilla extract
1/4 cup coconut cr eam or coconut milk
1-1/4 cups all-purpose flour
1 cup coconut flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
1/4 cup softened coconut oil
1/4 cup unsalted butter , at r oom temperatur e
1-1/2 cups coconut sugar crystals
2 large eggs
2 cups Mango Icing (page 174)
1. Preheat oven to  350°F . Line the bottom of two 9-inch round cake pans
with parchment paper . 2. In a bowl, combine bananas, vanilla and cream. Set aside. 3. In a separate bowl, whisk to gether all-purpose flour , coco nut flour ,
baking powder , baking soda and salt. Set aside.4. In a mixing bowl or the bowl of a stand mixer , beat together the oil and
butter u ntil light and creamy . A dd sugar crystals slowly , beating until
well blended. Add eggs, one at a time, and continue to beat until fluf fy . 5. In alternating b atches, add one-third of the dry ingredients and one-third
of th e banana m ixture, mixing well after each addition, until a smooth
batter has formed. 6. Pour equal amounts of the batter into prepared cake pans, tapping the
sides of the pans so that the batter is evenly distributed. Bake in
preheated oven for 30 minutes or until a toothpick inserted into t he centre
of th e cake layers comes out clean and the layers begin to pull away
slightly from the sides of the pans. Invert cake layers onto wire racks and
set aside to cool completely . 7. Meanwhile, prepare Mango Icing. 8. T ransfer 1 cake layer to a plate. Spread reserved mango purée overtop
(see Ma ngo Icin g, Step 2, page 174). T op with the remaining cake layer . Spread icing evenly over the top and sides of the cake.Y ou will need 4 to 5 very ripe  bananas for this cake. Y ou can mash
them using a for k or potato mas her , but for this cake, I prefer a smooth
purée, so I process them in a blender or food processor . For both the cake batter and icing, be sure not to liquefy the coc onut
oil. This means you will have to watch the oil as it softens in the pan of
hot water and r emove it as soo n as it softens to the consistency of
room-temperature butter . Coconut sugar crystals replace granulated sugar in the cake batter . Look for raw , enzymatically active, or ganic coconut sugar crystals—they are low gly cemic and contain amino acids, minerals, vitamin C
and broad-spectrum B vitamins.Mango Icing
Makes 2 cups
If you make just the mango pu rée (to the end of Step 2), it is gr eat as a
cr eamy fruit layer in fruit parfait or as an accompanime nt to fr esh
fruit. W ith the addition of cr eam cheese and icing sugar to the purée,
this r ecipe becomes a cool twist on traditional cr eam cheese icing. 1/3 cup coconut water or plain water
1/3 cup granulated sugar
2 tbsp fr eshly squeezed lemon juice
3 mangoes, chopped
1/4 cup spr eadable cr eam cheese
1/4 cup softened coconut oil
3 to 4 cups icing sugar
1. I n a saucepan, c ombine water , granulated sugar and lemon juice. Bring to
a bo il over medi um heat. Reduce heat and simmer , stirring const antly , for
2 minutes. Add mangoes and cook, stirring occasionally , for 12 minutes
or until soft. Set aside to cool completely . 2. Usi ng a  blende r or potato mash er , combine the mango mixture with the
cream cheese to make a smooth  purée. Reserve one-third of the mango
purée for cake filling. 3. Add oil to the remaining mango purée and mix well. In 1-cu p batches,
add icing sugar , stirring well after each addition to make a soft,
spreadable icing.Baked Peaches with Coconut Str eusel
Makes 4 servings
Coconut stars in every part of this exceptional dessert. The str eusel
topping gives a nutty , crunchy finish to the baked peaches. 1/3 cup softened coconut oil
1/2 cup coconut sugar crystals
1/3 cup coconut flour
1/4 cup large-flake r olled oats
1/4 cup coarsely chopped almonds
1/2 tsp gr ound cinnamon
1/8 tsp sea salt
4 peaches
1/2 cup coconut cr eam or Whi pped Coconut Cr eam T opping (optional;
page 192)
1/3 cup toasted shr edded coconut, fr esh or dried
1. Preheat oven to 375°F . Lightly oil a 9- × 13-inch baking dish. 2. I n a bowl, using  a wooden spoo n, cream oil and sugar crystals. Add flour ,
oats, alm onds, cinnamon and salt and beat until well combined. Mixture
will be crumbly and coarse in texture. Set aside. 3. C ut peaches in half and remove pits. Arrange peaches, cut side up, in a
single la yer in prepared baking dish. Divide streusel into 8 equal portions
and press evenly on top of each peach half. Bake for 15 minutes or until
streusel has browned. (Be care ful not to overcook or peaches will fall
apart.) 4. Serve warm. A rrange 2 peach h alves on each of 4 dessert plates. Drizzle
with cream or top with a dollop of whipped topping (if using). Garnish
with toasted coconut. For this recipe, l ar ge just-ripe freestone peaches or nectarines are best. Freestone varieties are firm and less juicy than clingstone varieties, so
it is easier to remove the pit and keep the peach halves in one piece. My favourite freestone varietie s are Red Haven and Redstone; other
varieties include Glowhaven and Cresthaven (at left). T o toast coconut: Preheat oven to 350°F . Arrange coconut in an even
layer on a rimmed baking sheet and toast, stirring once or twice, in
preheated oven for 5 to 7 minutes or until lightly brown.Brazilian Quindins
Makes 12 quindins
A popular Brazilian dessert, these little cakes or puddings ar e called
quindins. My version uses mor e egg white, which makes them slightly
lighter than those typically found in Brazil. The coconut fl oats to the
top while cooking and leaves a jelly-like layer of custardy sugar and
egg at the bottom. Remove cooked cakes fr om the pan and t urn upside
down so the coconut acts as a crust for the custard, which should be on
the top when served. 5 large eggs
1/2 cup coconut sugar crystals
1/4 cup lightly packed br own sugar
1 tbsp softened coconut oil or butter
2 cups sweetened coconut flakes, fr esh or dried
1. Preheat oven to 350°F . Lightly grease a 12-cup muf fin pan.2. Separate eggs, p lacing 5 yolks i n a bowl and 3 whites in a separate bowl. Discard or reserve remaining 2 egg whites for another use. Using a hand-
held or electric mixer , beat egg whites until stif f peaks form. Set aside. 3. In a bowl, blend sugar crystals, brown sugar and oil. Beat in the egg
yolks. Stir in coconut flakes. Fold in the beaten egg whites. Spoon into
prepared muf fin pan (at left). 4. Prep are a bain-marie : P lace muf fin p an in a lar ger baking pan filled with
1-inch boiling water . Bake for 35 minutes or until firm and golden. Remove pan from bain-marie  and  set aside to cool until the sides of the
cakes be gin to pull away from the sides of the pan. T ransfer to a cooling
rack, fli pping the quindins so th e coconut is on the bottom and the egg
custard is on the top. A bain-marie  ( hot-water bath) is used to gent ly cook the egg and sugar
mixture into a “custard” and prevents the eggs from cooking too fast
and hardening like scrambled eggs.Coconut Cherry Oat Squar es
Makes 20 squar es
Coconut flour is gluten-fr ee a nd high in pr otein as well as fibr e, but it
does tak e some  time to adjust to the way it performs in baked goods. It
absorbs liquids; ther efor e, r ecipes featuring coconut flour r equir e mor e
eggs an d other liquids. Baked goods made with coconut flo ur ar e also
mor e cr umbly than those made fr om wheat flour (due to the lack of
gluten). 6 large eggs
3 cups coconut sugar crystals
1 tbsp pur e vanilla extract
3 cups sweetened shr edded coconut, fr esh or dried
1/2 cup dried cherries
1/2 cup large-flake r olled oats
6 tbsp coconut flour
1 tsp sea salt
1. Preheat oven to 350°F . Lightly oil a 9- × 13-inch baking pan. 2. In a bowl, using a hand-held or electric mixer , beat eggs. A dd sugar
crystals and vanilla and beat u ntil smooth. Stir in shredded coconut,
cherries, oats, flour and salt. Press into the prepared pan and bake for 15
to 20 minutes or until set and golden. 3. T ransfer to a wire rack to coo l for 10 minutes. Cut into 2-inch squares
and tran sfer to a plate to cool completely . Squares keep in an airtight
container for 3 days at room temperature and up to 5 days in the
refrigerator .Coconut Cr eam Pie
Makes 1 pie
What c an I say? It’ s richly flavour ed with coconut, it’ s silky smooth
and it melts in your mouth. It’ s also easy to make. I think you’ll agr ee
that this is a blue-ribbon dessert. 1/2 cup coconut sugar crystals
1/4 cup cornstar ch
2 cups coconut milk
1 tsp pur e vanilla extract
1/2 cup sweetened shr edded coconut, fr esh or dried
1 Coconut Pie Crust (page 182), baked and cooled
2-1/2 cups Whipped Coconut Cr eam T opping (page 192)
1/4 cup toasted shr edded coconut, fr esh or dried
1. I n a saucepan, c ombine sugar crystals and cornstarch. Whisk in milk and
vanilla. Bring to a boil, add shredded coconut and cook, stirring
constantly , for 2 to 5 minutes or until thickened. Set aside to cool. 2. Scrape into prepared pie crust and spread evenly . Cover and refrigerate
until ready to serve. Spread whipped topping evenly over  pie and
sprinkle with toasted coconut. T o t oast coconut: Preheat oven to 350°F . Arrange coconut in a n even
layer on a rimmed baking sheet and toast, stirring once or twice, in
preheated oven for 5 to 7 minutes or until lightly brown. V ARIA TION:  T ur n this into a Banana Cream Pie by slicing 2 ripe
bananas into the bottom of the baked coconut pie crust just before
adding the filling in Step 2.Coconut Pie Crust
Makes 1 pie crust
T ry usin g this coconut pie crust in place of the traditional p ie crust in
all o f your fav ourite pie r ecipes—it adds a lightly sweet  and nutty
flavour that’ s just brilliant. (Some r ecipes in this chapte r , such as
Chocolate Coc onut Cheeseca kes on page 183, call for this crust
unbaked.) 2-1/2 cups sweetened shr edded coconut, fr esh or dried
1 cup finely chopped pecans
2/3 cup coconut sugar crystals
2 large egg whites
3 tbsp melted coconut oil
1/2 tsp sea salt
1. Preheat oven to 300°F . 2. I n a bow l, combine shredded coconut, pecans, sugar crystals, e gg whites,
oil and salt. 3. P ress into a 9-inch pie plate a nd bake in preheated oven for  15 to 20
minutes or until lightly golden. Set aside to cool. T O MEL T CHOCOLA TE:  Coarsel y chop the chocolate an d place in
the top of a double boiler or hea tproof bowl (not plastic) set over a pan
of si mmering water . (The bottom  of the bowl should be about a n inch
above the water so that only the steam heats it. Make sure the bowl is
dry insid e and be careful not to  splash any water into the chocolate—
even the  smallest amount of w ater will cause chocolate to lose its
smooth and creamy texture and cause it to seize and clump.) Stir
frequently and remove the bowl from the heat when the chocolate has
melted. Dry the bottom of the bowl and transfer it to a wire rack tocool. Do not add hot chocolate to the cheese mixture—it will cook the
eggs and  af fect the texture of the cheesecakes. Once melted, ch ocolate
will stay liquid for about an ho ur , but it will harden if left in a cool
place or left ove rnight, so melt the chocolate before starting the  recipe
in order to allow time for it to cool.Chocolate Coconut Cheesecakes
Makes 6 individual cheesecakes
The nice thing about these sensational cheesecakes is that you can make
them in  custard  cups of any size to suit the occasion. If you bake them
in wide- mouth canning jars, you can put the lids on, tie bo ws ar ound
them and take them to a special event as an exception al dessert
contribution. 6 oz dark chocolate
1 Coconut Pie Crust (page 182), unbaked
170 g cr eam cheese, softened
113 g ricotta cheese
1/2 cup coconut sugar crystals, gr ound until fine
2 large eggs
1 tsp pur e vanilla extract
1/2 cup Coconut Fudge Sauce (page 184)
1 cup Whipped Coconut Cr eam T opping (optional; page 192)
1. Preheat oven to 300°F . 2. Melt and cool chocolate (see facing page). 3. Arrange 6 custard cups or ramekins (3-1/2 to 4-inch diameter) on a
baking s heet. Divide pie crust in to 6 equal portions and, using the back of
a spoon , press each portion int o the bottom of a custard cup. Bake in
preheated oven for 15 to 20 minutes or until light golden. T ransfer to a
cooling rack and set aside to cool. Leave oven on. 4. In a food proces sor , combine cream cheese, ricotta cheese, suga r crystals,
chocolate, eggs and vanilla and process for 1 minute or until smooth. Spoon f illing into shells and bake for 20 to 25 minutes or until set (aknife inserted into the centre comes out clean). Let cool. C over and
refrigerate for at least 1 hour or overnight. 5. Ser ve c hilled o r at room tempe rature. Drizzle with fudge sauce and top
with a dollop of whipped topping (if using). Y ou can  bake the crust in the custard cups and refrigerate up  to 48
hours in  advance. Bring to room  temperature before filling and baking
the cheesecakes. For the antioxidant benefit, use  dark chocolate with 70% or more
cocoa solids. T o grind coconut sugar crystals: Using a spice grinder or clean
cof fee grinder , process coconut sugar until fine.Coconut Fudge Sauce
Makes 1-1/2 cups
It’ s coconut, it’ s fudgy—it’ s good. V ery good. 2 cans (5.4 oz/160 mL each) coconut cr eam
1 cup coconut sugar crystals
1 cup br own sugar
1 tsp sea salt
1. In a sa ucepan, combine cream, sugar crystals, brown sugar and salt. Bring to a boil over medium-high heat, stirring constantly , until sugars
are melted. Reduce heat and simmer , without stirring, for 7 minutes. 2. Remove from h eat, stir and pour into a buttered 9-inch pie pla te or 9- ×
9-inch baking dish. Set aside to cool. T ransfer to a sauceboat or bowl and
cover tig htly . Sto re in refrigerator for up to 5 days. Serve as a to pping for
ice cream, cake, custard and other desserts. The sauc e will thicken on cooling but may separate as the coco nut oil
solidifies. If it separates, warm it (by partially immersing the container
in hot water , not boiling) and stir with a fork before using.Coconut Strawberry “Ice Cr eam”
Makes 4 to 6 servings
This r ec ipe is adapted fr om a r ecipe by Sidra Forman that a ppear ed in
Edible DC  magazi ne. I love it because it’ s a delicious vegan alternativ e
to ice cr eam. Y ou’ll need an ice-cr eam maker to make this r ecipe. 2-1/2 cups coconut milk
1/2 cup fr esh coconut water and immatur e coconut meat (optional)
1-1/2 cups halved fr esh strawberries or 1 cup puréed strawberries
1/4 cup + 2 tbsp softened coconut oil
1/2 cup coconut nectar
1 tsp sea salt
1. I n a blender , co mbine milk, coconut water and immature coconut meat (if
using), strawberries, oil, nectar and salt. Secure lid and blend until
smooth. T aste and add more nectar if needed. 2. Freeze, following manufacturer ’ s instructions for your ice-cream maker . Y ou can  substitu te raw coconut water for the coconut meat if a  fresh,
immature coconut is not available. V ARIA TION:  Y ou can substitute 1 cup of any puréed fruit for the
strawberries.Easy Coconut Lemon T arts
Makes 24 tarts
Of c ourse, for lemon lovers, no r ecipe collection would be complete
without a tart lemon dessert. This is an uncooked version that sets
thanks to the coconut. The textur e is definitely not silky smooth: the
coconut adds significant bite to the filling. 1/2 r ecipe Coconut Pie Crust (page 182), unbaked
1/2 cup coconut milk
4 tbsp melted coconut oil
3 tbsp coconut nectar
2 cups sweetened shr edded coconut, fr esh or dried
1 packet (7 oz/200 g) cr eamed coconut, cut into chunks
Grated rind fr om 2 lemons
1/2 cup fr eshly squeezed lemon juice
1/2 tsp sea salt
1 cup Whipped Coconut Cr eam T opping (optional; page 192)
1. Preheat oven to 300°F . 2. F ill each well of two 12-cup tar t pans with about 1 tablespoon of coconut
pie c rust, pressing crust evenly up the sides. Bake in preheated oven for
15 to 20 minutes or until lightly golden. Set aside to cool. 3. In a b lender or food process or , combine milk, oil, nectar , shredded
coconut, creamed coconut, lem on rind, lemon juice and salt. Secure lid
and process until combined. 4. Scoop about 1 tablespoon of the filling into prepared tart shells. Cover
and refrigerate for at least 1 hou r or overnight. Serve chilled or at room
temperature with a dollop of whipped topping (if using).Macar oons
Makes 18 macar oons
The egg whites ar e not beaten to stiff peaks in this r ecipe. One bowl, a
fork, a tablespoon and a bakin g tray ar e all the equipment you need to
pr epar e these classic coconu t cookies. Be sur e that th e oven is
pr eheated befor e you bake them. 2 large egg whites
1/2 cup coconut sugar crystals
2 cups medium grated coconut, fr esh or dried
1. Preheat oven to 350°F . Line a baking sheet with parchment paper . 2. In a bowl, using a fork, beat the egg whites for about 20 seconds or until
frothy . Beat in sugar crystals. Stir in grated coconut, 1 cup at a time,
mixing with the fork in betwee n batches to make sure there are no dry
spots in the mixture. 3. Using a tablespoon and pressing each scoop against the side o f the bowl
to comp act it, drop mounds of c oconut batter onto prepared baking sheet. Flatten slightly with the fork. Bake for 10 to 15 minutes or until the base
of th e m acaroons is golden. T ransfer to a cooling rack and let cool. Store
in an airtight co ntainer at room temperature for up to 3 days or in the
refrigerator for up to 7 days.Using sweetened coconut in this recipe makes the macaroons almost
like candy , so I prefer to use unsweetened coconut. Prepare these delicious treats a s lar ge or as small as you wish . T o
make 18 macaroons, I use a standard measuring tablespoon. Because they are coconut-dense, macaroons do not spread ou t as
they bake, so you can arrange them fairly close together on the baking
sheet. V ARIA TION:  For something dif ferent, try pressing a whole almond
(I prefer salted toasted almonds) into the centre of each macaroon
before baking. Y ou can also dip one half of each cooled macaroon in
melted dark chocolate.Easy Chocolate T arts
Makes 18 tarts
I’m not  a dessert person. While I did have a heck of a s weet tooth
gr owing up, I don’t usually eat pie or cake after a meal. But I do like to
serve dessert when people com e for dinner , and this is such an easy one
to make, especially because you can fr eeze the leftovers. 1/2 r ecipe Coconut Pie Crust (page 182), unbaked
2 cans (5.4 oz/160 mL each) coconut cr eam
10 oz dark chocolate, chopped
1 cup Whipped Coconut Cr eam T opping (optional; page 192)
1. Preheat oven to 300°F . 2. Fill each well of a 12-cup tart pan and six wells of a second tar t pan with
about 1 tablesp oon of coconut pie crust, pressing crust even ly up the
sides. Bake in preheated oven for 15 to 20 minutes or until lightly golden. Set aside to cool. 3. In a saucepan, bring cream to a simmer over medium heat. Add chocolate
and cook, stirring constantly , for 2 minutes or until chocolate has melted. Set aside to cool. 4. P our chocolate coconut cream filling into prepared tart shells. Freeze for
10 m inutes or un til the filling is  set. Serve chilled or at room temperature
with a dollop of whipped topping (if using). This is a rich dessert and a tiny tart is ample for most people, so use a
tart tin (not a muf fin tin) with 1- × 1-inch wells. For the antioxid ant benefit of chocolate, use dark chocolate with
70% or more cocoa solids.Oatmeal Cookies
Makes 12 cookies
The mango and coconut chi ps take this cookie fr om an  ordinary ,
healthy oatmea l tr eat to a soft and chewy dessert experience . Make the
cookies small or large, but make them often for kids and adults alike. 1/2 cup coconut flour
1/2 cup all-purpose flour
1-1/2 cups large-flake r olled oats
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp Polynesian Spice Blend (page 140) or gr ound cinnamon
1/2 cup coconut milk or coconut water
1 large egg
1 ripe banana
1/4 cup coconut nectar or pur e maple syrup
1/4 cup melted coconut oil
1 tsp pur e vanilla extract
1 mango, diced
1/4 cup sweetened coconut chips or flakes, fr esh or dried
1. Preheat oven to 350°F . Line a baking sheet with parchment paper . 2. In a lar ge bowl, combine coconut flour , all-purpose flour , oats, baking
powder , baking soda, salt and spice blend. 3. I n a separate bo wl, using a fork , beat milk and egg until combined. Mash
banana into milk mixture. Add nectar , oil and vanilla and mix well.4. Make a well in  the dry ingredients. Add the wet ingredients to the dry
ingredients and stir until well c ombined. Gently fold in the m ango and
coconut chips until evenly distr ibuted. Cover and refrigerate for 5 to 10
minutes. 5. Using a 4-ounce cookie scoop or 2 heaping tablespoons, drop dough on
prepared baking  sheet, spacing each about 1 to 2 inches apart. Flatten
slightly with a fork. Bake in preheated oven for 15 minutes or until
golden on the bottom and firm on top. Let cool on baking sheet for 2 to 3
minutes or until set and transfer  to a wire rack to cool completely . Store
in an airtight container at room temperature for up to 5 days or freeze for
up to 3 months.Whipped Coconut Cr eam T opping
Makes 2-1/2 cups
The calories in this whipped t opping ar e high—about 200 per serving
—but the fat fr om the coconut is mor e desirable than the additives
fr om no n-dairy toppings. For  best r esults, chill cans of coconut cr eam
for at least 3 hours or overnight. 2 tbsp coconut sugar crystals
1 tbsp coconut flour
2 cans (5.4 oz/160 mL each) coconut cr eam, chilled
1 tsp pur e vanilla extract
1. In a blender o r small food processor , process sugar crystals to a fine
powder . T ransfer to a bowl and stir in flour . 2. In a de ep bow l, combine coconut cream and vanilla. Using a n electric
mixer , b eat until thick and fluf fy . Fold in powdered sugar and flour
mixture, a little at a time, until well blended and thick. Use imm ediately
or cover and refrigerate for up to 3 days. The quality of the coconut cream is important in this recipe. There may
be other  brands  that work, but I have used Native Forest with great
success. If you can’ t find a g ood-quality coconut cream, u se the
following substitution. T o s ubstitute for 2 cans of coco nut cream: Chill 2 cans (14 oz/398
mL each ) cocon ut milk for at least 30 minutes. Flip the cans upside
down an d open the bottom of 1 can. Scoop out the solid “cream” and
measure 3/4 cup (you may need to open the second can). St ore the
remaining liquid  in an airtight container in the refrigerator for up to 3
days and use in recipes that call for coconut milk.9
S p a  R e c i p e s
Coconut Hand Lotion
Coconut Body Oil
Coconut T anning Oil
Face and Body Scrub
Herb and Coconut Deep Hair Conditioner
Lavender Bath V inegar
Lemon Balm Spritz
T urmeric Coconut Face MaskCoconut Hand Lotion
Makes 1/4 cup (about 24 applications)
When first made, this lotion is very thin, but you can still use it right
away . Over time, the coconut oil will set at r oom temperatur e, causing
the lotion to th icken slightly and become mor e spr eadable. Use about
1/2 teaspoon for each application. 3 tbsp softened coconut oil
1 tbsp almond oil
2 tsp glycerine
1. In a bowl, whisk together coconut oil and almond oil. Add glyc erine and
whisk fo r several minutes or until well blended. T ransfer to a j ar with a
lid (1/3 cup capacity), cap, label and store in a cool place. V itamin E is us ually added to homemade creams and lotions  as an
antioxidant and preservative. However , because the recipes in this
book are made u sing coconut oil, which is stable at room tempe rature,
there is no need to add vitamin E.Coconut Body Oil
Makes a gener ous 1/2 cup (about 4 applications)
Coconut’ s antimicr obial pr operties come fr om its medium- chain fatty
acids and lauric acid. These components make it an excellent ingr edient
for body cr eams and lotions . What I particularly like a bout using
coconut oil is its ability to absorb completely into my s kin within
minutes. 1/4 cup melted coconut oil
1/4 cup almond oil
3 tbsp olive oil
Few dr ops perfumed oil
1. I n a sm all jar with a lid (3/4 cup capacity), combine coconut oil, almond
oil and olive oi l. Add perfumed oil, a few drops at a time, until the
fragrance of the body oil is to your liking. Cap, label a nd shake
vigorously . Stor e in a cool, dark place. Shake well before using liberally
after a bath or shower . This recipe combines 2 polyuns aturated oils that will go rancid in heat
and after long exposure to light, so make small quantities a nd use
within 2 weeks. Because all of the ingredients in face, hand and body creams are
absorbed throug h the pores of the skin, it’ s important to use o r ganic,
vir gin, expeller -pressed oils to make them—in other words, as high
quality as you use in cooking. Look for unrefined or ganic a lmond oil in specialty health or
alternative food stores. Y ou can use or ganic vir gin olive oil in p lace of
the almond oil if desired.Perfumed oil is derived from  flowers, although it may no t be
“essential” oil. Jasmine, rose, orange and verbena are some of the
fragrance oils you can find sold  in small dropper bottles at sp ecialty
health o r alterna tive food stores. Store this body oil in a small , dark-
coloured jar if you have one. Keep it in a cool place, but not the
refrigerator . If the coconut oil solidifies, cup the jar between your
palms to warm it and soften the coconut oil.Coconut T anning Oil
Makes 1 cup
While health experts don’t encourage over exposur e to sunlight, I
r ecognize that some people lik e the effects of the sun on their  skin. Both
coconut oil and sesame oil con tain a natural scr eening component that
absorbs harmful ultraviolet ra ys and helps to pr event cell damage fr om
exposur e to sunlight. The tea in the oil encourages the skin to darken
mor e quickly and helps to r educe the exposur e time needed to r esult in
tanned skin. 1/2 cup boiling water
2 bags r egular (black) tea
1/4 cup softened coconut oil
1/4 cup sesame oil
3 tbsp lanolin
1. In a small teap ot, pour boiling water over tea bags. Cover and  steep for
10 minutes. Remove and discard tea bags. Set tea aside to cool. 2. In the top of a double boiler or heatproof bowl, combine co conut oil,
sesame oil and lanolin. Set ov er boiling water , being careful that the
bottom of the d ouble boiler or bowl does not touch the wa ter . Heat,
stirring constantly , for 1 or 2 minutes or until combined. 3. Remov e from heat and slowly whisk in the prepared tea. Pour into a jar
with a lid (1-1/4 cup capacity). C ap, label and store at room temperature. If oil separates, shake well before using. CAUTION:  Do not use on children. UV A and UVB rays from direct
sunlight are linked to cancer . When your skin cells darken, this is a
signal that they have already been exposed to and damaged by the sun.Fair skin  is more prone to skin damage and cancer than darker skin
types. Know your skin type and how quickly it burns. Do not rely on
this oil to prevent damage to your skin or to protect it against the
cancerous ef fects caused by exposure to sunlight.Face and Body Scrub
Makes 4 cups (several applications)
This body scrub not only exfo liates dead skin cells, it also m oisturizes,
leaving your skin feeling soft, with a delicate coconut fragrance. 2 cups salt or granulated sugar
2 cups unsweetened desiccated coconut, fr esh or dried
1/2 cup softened coconut oil
1. In a ble nder , combine salt, coco nut and oil. Blend for 1 minute or until a
thick paste has formed. 2. T ransfe r to a jar  with a lid (1-quart capacity) and refrigerate. Ge ntly rub a
liberal amount of scrub over yo ur face, hands and body after showering. Rinse of f and pat dry with a towel. Depending on the grade, sea salt can melt into this mixture. T a ble salt
works best in this recipe.Herb and Coconut Deep Hair Conditioner
Makes scant 3/4 cup (about 12 applications)
This co nditioner is easy to apply and makes hair soft and silky . Sometimes after deep conditioning for a couple of hours, I find that I
need to shampoo my hair twi ce, so I will shampoo it after the initial
application and then again the next morning. If you find the glycerine
stays in your hair , rinse with coconut vinegar or apple cider vinegar . 1/2 cup melted coconut oil
2 tbsp jojoba oil
1 tbsp glycerine
1/4 tsp r osemary oil or chamomile oil
1. I n a jar with a tight-fitting lid (3/4 cup capacity), combine coconut oil,
jojoba o il, glyce rine and rosemary oil. Cap, label and shake well. Store at
room temperature and shake well before using. Y ou can find es sential oils at health or alternative food stores. Use
rosemary oil for dark hair and chamomile oil for light hair . T o u se as a regular conditioner: Pour a dime-size portion into  the
palm of your han d and rub palm s together . Apply to wet hair and comb
through. Dry naturally or blow-dry and style as you normally do. T o u se as a deep hair conditioner: Pour a quarter -size portion into
the palm of you r hand and rub palms together . Apply to dry h air and
massage thoroug hly into hair and scalp. Cover your hair with a plastic
shower cap and allow the co nditioner to penetrate the hair for a
minimum of 1 hour or overnight.Lavender Bath V inegar
Makes 2 cups (1 application)
The coconut oil doesn’t mix with the bathwater but instea d floats on
the surface. As you rise out o f the water , it coats your body , leaving it
moisturized and soft. Use any dried ar omatic herb or a mixtur e of
herbs in place o f the lavender , including crushed dried bay leaves, sage,
chamomile or lemon balm. 1/4 cup dried lavender buds
2 tbsp melted coconut oil
1 cup boiling water
1 cup coconut vinegar or apple cider vinegar
1. Pla ce the lavender and oil in a 4-cup liquid measuring cup  or quart
Mason jar . Pour boiling water overtop. Cover and let steep for 30
minutes. Add vinegar , stir , cove r and let steep at room temperature for 1
hour or overnight. 2. T o use , draw the bathwater and, using a fine-mesh sieve, strain the
vinegar into the tub as it fills with water . If desired, double this recipe to make enough bath vinegar for 2 baths. T o store , strain into an open o r loosely capped bottle (such a s an
apothecary glass jar with stopper). V inegar will keep at room
temperature for several months.Lemon Balm Spritz
Makes 3 cups
Lemon balm ( Melissa of ficinalis ) is a calming herb with the taste and
fragrance of lemon. It is used in teas to help ease tension, r estlessness,
nervous sleep disorders and digestive and gastr ointestinal disorders. Its
antibacterial an d antiviral pr operties make it a good addition to lotions
and cosmetic waters. 1/2 cup crushed dried lemon balm leaves
1/4 cup grated lemon rind
1 tbsp crushed allspice berries
1 cup coconut vinegar
2 cups coconut water or plain water
1. In a pint jar w ith a lid, combi ne lemon balm, lemon rind, al lspice and
vinegar . Shake well and set aside in a sunny window to steep for 10 days. 2. Usi ng a  fine-me sh sieve, strain vinegar (discarding herbs) into a jar with
a lid (1-quart capacity) and add coconut water . Cap, label and shake well. Store in the refrigerator for up to 1 month. 3. T o use, pour so me of the spritz  into a small atomizer bottle. Use daily as
a ref reshing face toner before ap plying makeup or throughout the day to
refresh the skin. CAUTION : Do not use lemon balm during pregnancy .T urmeric Coconut Face Mask
Makes 1/4 cup (2 applications)
T urmeric ( Curcuma longa ) is a powerful anti-inflammatory ,
antimicr obial, antibacterial, antifungal and wound-healing herb, which
makes it a perf ect ingr edient in skincar e pr oducts. This combination of
natural ingr edi ents helps to r e duce r edness and dark age sp ots or dark
cir cles under the eyes. For a r elaxing weekly or monthly beauty ritual,
take a long, ho t bath using Lavender Bath V inegar (page 201). Apply
Face and Body Scrub (page 1 98) as dir ected. Spritz with Le mon Balm
Spritz ( page 202) and apply T urmeric Coconut Face Mask as dir ected
below . 1 heaping tbsp gr ound turmeric
1 tbsp liquid raw honey
1 tbsp melted coconut oil
1 tbsp 2% milk
1. I n a small glass  bowl, add turm eric. Using a long-handled teaspoon, stir
in honey . Add oil and milk and stir to make a smooth past e. Divide
mixture in half. Use one half  immediately and store the r emaining
mixture, tightly covered, in the refrigerator for up to 3 days. 2. T o use, remove  makeup, wash face and neck and pat dry . Using the back
of a spoon, spre ad mask evenly over cheeks, forehead, chin, nose and
under th e eyes. Leave mask on f or 15 to 20 minutes. Rinse of f w ith warm
water , p at dry , spritz with Lemon Balm Spritz (page 202) or toner and
moisturize with coconut oil. This mask does not dry and tighten the skin. When gently rinsed of f
with wa rm water , the lactic acid in the milk acts as an exfoliant andsoftens the skin. For best results, apply once or twice a week and use
pure coconut oil as a daily non-greasy moisturizer . CAUTION:  T ur meric is a yellow dye that w ill stain, so use a long-
handled spoon to mix and apply it and be sure to wear old clothes or an
old a pron when working with it. Be aware that it will stain facecloths
and tow els, cera mic bowls, as w ell as your porcelain sink. T o remove
yellow turmeric  stains from porcelain, wipe the surface with the cut
edge of half a lemon and rinse well.A C K N O W L E D G E M E N T S
I’m incredibly grateful to be able to do what I love, which is to explore
gardens and experiment with w holesome, or ganic food and to write about
those experience s. I’m also bles sed with family and friends who  share some
of my passion for herbs and g ardens, food markets, restaurants and, of
course, h ealthy , fresh food. T o all those people with whom I have shared a
fine meal, thank you for joining me in one of life’ s mo st precious
entitlements. My talented daughter , Shannon McLauchlin, designed the spice labels
shown on pages 135, 136 and 141. I t hink what mak es HarperCollin s a great publisher is their understanding
of th e process of building books. They appreciate and give full rein to
authors. Thanks to Brad W ilson, Alan Jones, Kelly Hope, Erin Parker , Kelly
Jones, R uth Pinc oe, Natalie Garriga, Beverley Sotolov and Maria Golikova. T racy B ordian trained her eye on the copy to tweak and tighte n my words
into cohesive text and I value her attention to detail. The cov er photographs and most of the recipe photographs wer e shot by
Chris Ca mpbell, styled by Dennis W ood and exquisitely propped by Susan
Rogers—such a  creative and food-savvy team. Thank you for the high-
ener gy , producti ve work that you did to illustrate the beauty and versatility
of coconut. Developing and testing recipes not only takes time and talent, it also
requires a lot o f ingredients and equipment. I live in southern  Ontario—
surrounded by the rich farmland of Grey Coun ty—and I’m thrilled to say
that we have a l ar ge number of ener getic, like-minded young farmers who
share a deep ab iding love for the land, the plants and the a nimals. My
heartfelt thanks to those who are restoring the land, acre by acre, while
providing me with winter and summer or ganic vegetables, herbs and meat.Like the passionate growers of or ganic food, some enlightened
companies help ed in no small way with the testing for Coconut 24/7 . Coconut Secret shared their flour , sugar crystals, vinegar , nectar and
aminos. Edward & Sons contributed exquisite-quality Native Forest
coconut milk, coconut cream and creamed coconut—all or ganic. Spectrum
Or ganic Products Inc. of fered their expeller -pressed or ganic coconut oil. For 100% pure coconut water , I turned to W aiola. I am grateful to all for
their generosity and help with product information, and I can say from first-
hand use that these products are exceptional. While reading an issue of Edible DC , I foun d a delightful recipe for
Strawberry Coc onut Ice Cream by Sidra Forman, who graciou sly granted
permission to adapt her recipe for this book. This boo k builds on the scienti fic work of many dedicated people who
seek to enjoy truly nourishing f ood. Thanks to the fine work of Dr . Mary
Enig and  Sally Fallon (authors of Eat Fat Lose Fat ); Bruce Fife (author of
The Coconut Oil Miracle ) and Siegfried Gursche (author of Coconut Oil ).A b o u t  t h e  A u t h o r
P a t  C r o c k e r  is a culinary herbalist, a professional home economist
and the bestselling, internationally award-winning author of 12 cookbooks,
including Pr eserving , The Juicing Bible , The Smoothies Bible  and The
V egan Cook’ s Bible . S he lives in Neustadt, Ontario. V isit her online at
www .patcrocker .com. V isit www .AuthorT racker .com  for exclusive information on your favorite
HarperCollins authors.C o p y r i g h t
Coconut 24/7
Copyright © 2013 by Pat Crocker . All ri ghts r eserved un der International and Pan-American Copyright Conventions. By  payment of the
required fees, you ha ve been granted the nonexclusive, nontransferable right to acce ss and read the
text of this e-book o n-screen. No part of this text may be reproduced, transmitted, downloaded,
decompiled, reverse-e ngineered, or stored in or introduced into any information stora ge and retrieval
system, in any form or by any means, wh ether electronic or mechanical, now known or hereinafter
invented, without the express written permission of HarperCollins e-books. EPUB Edition December 2013 ISBN 9781443430555
Published by HarperCollins Publishers Ltd
F I R S T  E D I T I O N
All photos © 2013 Pat Crocker except the  following, which are © 2013 by Christopher Campbell:
cover , ii , 41 , 43 , 50 , 63 , 64 , 67 , 76 , 80 , 86 , 91 , 95 , 98 , 109 , 112 , 117 , 128 , 131 , 145 , 151 , 157 , 158 ,
163 , 166 , 179 , 180 , 187 , 187 , 195 , 200 . Food  styling by Dennis W ood. Prop styling by Susan Rogers
(www .rogersdesign.ca). No pa rt of this book may be used or reproduced in any manner whatsoever without the prior written
permission of the publisher , except in the case of brief quotations embodied in reviews. Coconut 24/7  is intended  to provide information about c oconut, its use and its published properties. It
is not a substitute for professional health care or advice. The recipes and other information in this
book may not aid in t he prevention or man agement of any condition, and readers assume any risk or
liability arising from their use. HarperCollins Publishers Ltd
2 Bloor Street East, 20th FloorT oronto, Ontario, Canada, M4W 1A8
www .harper collins.ca
Library and Archives Canada Cataloguing in Publication information is available upon request
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_OceanofPDF.com_Coconut_24_7_-_Pat_Crocker.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        Ru n the lime
quarters around the rims of 4 glasses (reserve the lime quarters). T urn
glasses upside down and twist the rims into the spice blend to coat, or
rim, them. Set aside. 2. I n a ble nder, co mbine watermelon, cream and creamed coconut. Secure
lid a nd blend un til smooth. Pour into prepared glasses and gar nish each
with reserved lime quarter. 8
D e s s e r t s
Banana Cake with Mango Icing
Mango Icing
Baked Peaches with Coconut Str eusel
Brazilian Quindins
Coconut Cherry Oat Squar es
Coconut Cr eam Pie
Coconut Pie Crust
Chocolate Coconut Cheesecakes
Coconut Fudge Sauce
Coconut Strawberry “Ice Cr eam”
Easy Coconut Lemon T arts
Macar oons
Easy Chocolate T arts
Oatmeal Cookies
Whipped Coconut Cr eam T oppingBanana Cake with Mango Icing
Makes one 9-inch double-layer cake
This could easily elbow out my 25-year -old daughter ’ s all-time
favourite chocolate mocha cake to become her birthday cake tradition. The tr o pical flavours of banana and mango sent her over the moon
when I tested this r ecipe. Her dad loves it, too, so it’ s likely going to be
a twice-annual celebration cake. 1-1/2 cups mashed ripe bananas
1 tsp pur e vanilla extract
1/4 cup coconut cr eam or coconut milk
1-1/4 cups all-purpose flour
1 cup coconut flour
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
1/4 cup softened coconut oil
1/4 cup unsalted butter, at r oom temperatur e
1-1/2 cups coconut sugar crystals
2 large eggs
2 cups Mango Icing (page 174)
1. Preheat oven to  350°F. Line the bottom of two 9-inch round cake pans
with parchment paper.
The purpose is to give the streusel a nutty, crunchy texture.
What is the purpose of toasting the coconut in the Baked Peaches with Coconut Streusel recipe?
The whipped cream topping should be stored in an airtight container at room temperature.
What is the recommended storage method for the Whipped Coconut Cream Topping?
Coconut flour absorbs liquids, so it requires more eggs and other liquids in recipes, and the baked goods it produces are more crumbly.
What is the main difference between coconut flour and wheat flour?
It is not specified in the recipe, but it is implied that the recipe requires unsalted butter instead of coconut oil.
Why is it important to not use coconut oil in the Chocolate Coconut Cheesecakes recipe?
The sauce should be refrigerated for up to 5 days.
What is the recommended storage method for the Coconut Fudge Sauce?