The Beach Blog

Rain & Coconuts in Port Douglas February 11 2019

Coconuts on Port Douglas beach after monsoon conditions

Recent rain & monsoon conditions in Far North Queensland are wreaking havoc on local small businesses, including ours.

Coconut Harvesting - Jesse, who hand harvests all the coconuts from Port Douglas beaches, had many delays due to rain and winds.  He eventually ventured out, harvested in heavy rains, and came home with 1000+ coconuts.  

But - there were many coconuts to pick up on Port Douglas' 9 Mile Beach - see photo.  If only we had access to these isolated, hard-to-reach spots on the beach...

Markets - Our Port Douglas & Cairns markets have been extremely quiet.  As a result, our sales are down and our staff hours are reduced.  We are working on ideas to reward our customers with special February sales.  Stay tuned!

Gold Coast Markets - get your coconut chips at Evandale Bundall!

Gold Coast - On a positive note, we are thrilled to have Amber & Kyle selling Beach Harvest Coconut Chips at Gold Coast!  They are at the Bundall Evandale Markets.   You can contact them directly on 0433 272 003.


Year of the Coconut January 05 2019

Is 2019 The Year of the Coconut?  We think so!  2018 was a great year, too - read about it here!

Coconut & Lime Loaf Recipe June 26 2018

Beach Harvest Australian Coconut Sprinkles & Coconut Chips

Coconut & Lime Loaf with Lime Icing

My good friend Cristine from CWA gave me a recipe as a means to showcase our Coconut Sprinkles and to give our customers inspiration on ways to use them in their baking.  I made it Dairy Free (you could also make it vegan by substituting eggs for chia seeds), and this Coconut & Lime Loaf still has that homemade-with-love authentic taste, and the blend of coconut and lime is delicious perfection!

Cristine bakes these in mini-loaf tins, making them perfect to slice and share.

Loaf Ingredients:

1 1/2 cup SR flour

1 cup sugar

1/4 cup coconut oil

1/4 cup vegetable oil

2 eggs

1 cup almond milk

1/2 cup Plain Coconut Sprinkles

1 Tablespoon Lime Rind

Lime Icing Ingredients:

1-2 cups of plain coconut yogurt

Juice of 1 lime


Beat the flour, sugar, oil, eggs and milk until sugar is dissolved.  Add Coconut Chips and Lime Rind.  Bake in moderate oven for approx 40 min.

Lime Icing:

Mix all icing ingredients together and spread on loaf when it’s cooled.  Top with additional Coconut Sprinkles for decoration.

Did you make this Coconut Lime loaf?  How'd you go?  I'm currently experimenting to make this loaf dairy-free, substituting with Almond Milk and Coconut Oil.... stay tuned!

EDIT: I made the dairy-free changes and no longer use butter or dairy milk in my baking.  The recipe is updated and is the exact one I use at the markets.

Coconut Lime Loaf - It doesn't last long!


Beach Harvest Coconut & Lime Loaf with Lime Icing


Thala Beach Giveaway! February 26 2018


☀️ WIN a luxury escape at Thala Beach Resort☀️

As seen on Landline. To celebrate the release of our NEW Coconut Chip flavour we are giving away a night at this beautiful resort! Total value of $600 🎉

For your chance to WIN comment below who you would bring with you ⭐️

While you’re at it share this post with your friends and check out our Facebook page and Thala Beach Nature Reserve

Prize includes:

🌊 One night’s accommodation in a Deluxe Eucalypt bungalow at Thala Beach Nature Reserve Resort.
🌊 Full breakfast for two guests.
🌊 Beach Harvest Coconut Chip gift hamper

It’s that simple! Entries close at midnight on March 10, 2018. Voucher valid until June 30, 2018. Flights not included. Check out our NEW Tasmanian Sea Salt & Caramel coconut chips at

Happy 2018 & Australia Day! January 25 2018

Beach Harvest in Cuba

Happy 2018!

I hope 2018 is finding you well so far...

We spent the holidays with my family in Florida and Cuba - we had a blast!  There were coconut trees everywhere in Cuba and we thought, "hmmm, Beach Harvest in Cuba?"  Unfortunately, their government isn't known for being friendly to outside capitalist ideas.... 

Anyway, it's back to Australia and back to normal - yay!  The kids started school this week (my youngest, too, just started Prep!), and we are excited for the year ahead.

And it's nearly Australia Day!  Do you have any plans for the long weekend?  I love Australia Day because I've called Australia home for nearly 13 years, 5 of which I've been a citizen.  I'm blessed to have my heart in two places.

So, let's celebrate 2018 with a 18% off all Coconut Chips & Coconut Sprinkles!  Use code Aussie18 at the checkout.

Do you follow us on social media?  We'd love to hear from you!  Check us out at @BeachHarvest to say g'day!

September 2017 News & Photos September 14 2017

Hello Coconut Friends!
I hope this blog finds you well - my kids are finishing their last week of School Term 3 and I'm reflecting on time since my last newsletter to you wonderful folks.
So - Here's some Beach Harvest Coconut news!
* We hired Lisa - our first employee - in July and she's awesome.  She's a Chef by trade - I love her attention to detail when packing our coconut chips and she's great when leading the team on harvest/opening days.  Her attitude is always positive and my only regret is not hiring her sooner!  
* After months of trialling a $10 bag at the markets, we've found them EXTREMELY popular.  So, we listened and reflected the change on our website.  You can see them here, I think you'll be pleased, too, as they are better value than the 50 gram size.
*We've crunched the numbers and found that our Curry and Sweet flavours weren't popular.  We were also having shelf-life issues with the Curry, so last month we decided to drop both Sweet and Curry....
*....But because we've dropped two flavours, my creative coconut juices yearn to create something new!  We participated in the Port Douglas Taste Food Festival in August and met some Aussie salt suppliers.  So... I'm working on combining a natural Coconut Sugar and a Queensland Salt to make a CARAMEL AND SEA SALT coconut chip flavour.  Whaddya think!?!?  My mouth is watering at the idea haha.
*I attended the annual P&C Conference in Brisbane last weekend.  I went as the President of our local school, but also to promote our coconut chips into school tuck shops/fundraisers.  The feedback has so far been positive and the orders are coming in. Let me know if your school would like more info, too.
*Finally, this weekend, Jesse and I are traveling to Indonesia for Coconut Business.  I'm really scared and nervous and excited, and can't say too much right now, but an opportunity came our way and we couldn't say no.  I'll let you know more when I can!
Thanks for reading my September newsletter - if you're keen to try our new bag - or just need to get your Coconut Chip fix - use code HelloLisa to save 10% on your next order, valid until 30 September.
Have a great day!
Kind regards,
PS - Here are some recent photos: Jesse & Casey at Taste Port Douglas; Coconut Chips at Queensland P&C State Conference; Beach Harvest's TV debut on The Living Room
Jesse & Casey at the Taste Port Douglas with fresh coconut cocktails
Coconut Chips @ Queensland P&C Conference
Willetts Family on the Living Room with Dr Chris & Miguel

Miguel's Coconut Prawns with Vermicelli Salad July 22 2017

Beach Harvest with Chris & Miguel from The Living Room


I don't usually post meat dish recipes (I consider myself plant-based), but we had a unique & unforgettable experience filming a segment with Chris & Miguel from tv's The Living Room.  

The show aired last night!... we were hoping for a plug for our chips from the guys (didn't happen, probably advertising conflicts of interest!), but Miguel DID use our Coconut Chips & Coconut Sprinkles in two of his recipes (the Coconut Chia Pudding is VEGAN and I'll post that one soon, too!).

For my Vegan friends - I would use this same recipe and substitute the prawns for either raw coconut OR cauliflower.

Thanks Miguel!


20 medium sized raw prawns, peeled, tails kept on (Vegan substitution: raw coconut or cauliflower)

125g vermicelli noodles, cooked

½ punnet cherry tomatoes, quartered

250g snowpeas, thinly sliced on an angle

2 tsp sesame oil

1 tsp rice wine vinegar

½ cup rice wine vinegar sweet chilli sauce, to brush prawns

Beach Harvest Coconut Sprinkles (we suggest Plain, Sweet Chilli, or Himalayan Salt flavours)


3 large cloves of garlic, finely minced

2 stalks lemongrass, white bulb finely chopped

2 long red chillies, deseeded, finely chopped

8 kaffir lime leaves, central stem removed and leaf thinly shredded

Juice of 2 limes

Pearls of 2 finger limes

2 tsp freshly grated ginger

1 tsp coconut sugar (brown sugar can be used as a substitute)

½ bunch coriander, finely chopped root and stems, leaves reserved for salad

3 tsp coconut oil


1 Make marinade by combining all marinade ingredients in a frying pan. Add prawns.

2 Cook over a low heat until the prawns turn pink, and the tails turn orange – cooking slowly will allow more flavour to infuse into the prawns.

3 Remove the prawns from the pan and set aside.

4 Add noodles, snowpeas, sesame oil and rice wine vinegar to the pan and stir to dress with the marinade.

5 Brush prawns with sweet chilli sauce and roll in the shredded coconut. Place the noodles salad in bowls and top with the coconut crusted prawns and reserved coriander leaves

Banana Bread - Vegan & Refined Sugar Free June 28 2017

Banana Bread - Vegan & Refined Sugar-Free

I LOOOOVE banana bread, and the talented @jay.dreamin has created another winner.  Wow, it looks Delish!  I also love that she used the Beach Harvest Sweet Chilli Coconut Chips - what the?!!?  I'd never think of pairing that flavour with bananas, but I think she has a winner.  Thanks @jay.dreamin!


4 Mashed (very ripe) bananas

2 Tablespoons Chia Seeds w 6 Tablespoons of water (to create "egg" )

1 Teaspoon of Baking Soda

1 Teaspoon Baking Powder

1/3 Cup coconut Flour

1 Cup Oat Flour

1 Cup Plant Milk (I used Pure Harvest Organic Soy Milk)

1 Tablespoon of Cinnamon

1 Packet Sweet Chilli Coconut Chips.

1 Tablespoon Apple Cider Vinegar (with "the mother") 

Handful of Walnuts- chopped .

(Optional - I didn't add any of these as I found them Sweet Enough without)

5 Medjool Dates (diced or blended with milk) or Tablespoon of Maple Syrup or 1/4 Cup coconut sugar.


Preheat Oven to 200C

Combine Chia seeds and water and allow to sit.

Mash bananas and add chia seeds, Apple Cider Vinegar and Milk of choice to a bowl and allow to sit for 5-10 minutes.

Add all remaining ingredients and mix.

You can either add walnuts & coconut chips in the mix, or sprinkle on top for a golden crunch. 

Cook on 180C for 35-40 minutes until brown on top

Green Smoothie in a Coconut Bowl June 14 2017

Green Smoothie in a Coconut Bowl

Green smoothies are all the rage... but have you tried one in a fresh coconut bowl??

Food blogger @jay.dreamin made this green smoothie with heaps of fresh veggies & fruits (and our coconut chips for an extra sweet touch!), but she cleverly used it in a natural coconut bowl, too.

Smoothie Bowl:

1 Teaspoon Spirulina

1 Cup Frozen Spinach

1.5 Frozen Bananas

3 Whole Medjool Dates

1/2 Cucumber

The water from my fresh coconut ❤ 



1.4 cup Rolled Oats

1/4 Cup Mixed nuts, I used Brazil and walnuts

and 1/2 packet of Cinnamon coconut chips

Teaspoon of Maple syrup


Have you tried one of our fresh coconuts???  Or ever used a fresh coconut bowl in one of your food creations??  Contact us for more info!

Veggie salad with Quinoa and Coconut Chips May 31 2017

Looking for an easy, fresh and delicious salad idea??  This salad has loads of fresh veggies and the flavours melt together beautifully.  Recipe by @Jay.Dreamin


1 tsp Fennel Seeds

1 tsp Cumin Seeds

1 tsp Mustard seeds

1 inch grated turmeric 

1 inch grated ginger

sprinkle of chilli flakes

1 head of broccoli

2 large zucchinis

2 sweet potato 

300g butternut pumpkin

handful of purple cabbage 

Coconut Chips (cinnamon or plain)

1 cup cooked quinoa (cooking Directions below)

Cook Quinoa:

1 Cup dry quinoa to 1.5 cups of water, add quinoa to water and allow to reach a boil, once boiling for a minute, turn to a simmer and add lid for approx 8 -12 minutes.


Chop all veggies into whatever size you like. 

In a fry pan I added a tablespoon plain coconut chips and a teaspoon of coconut oil and allowed to head, added all the spices, wait until seeds start popping and add grated turmeric and ginger, add 1/4 cup boiling water.

Add veggies Sweet Potato and pumpkin first & cover for about 5 minutes, add the rest of the veggies and let them cook on a low heat, covered for about 10 minutes.

add quinoa to pan and serve with coconut chips :)