The Beach Blog
Coconut and Caramel slice August 21 2019
Here's another recipe from the wonderful people over @ketogang.
This time it's for a delicious coconut caramel slice. Doesn't it look great!
To make the base you need:
- 200g almond meal
- 30g nut butter of your choice
- 50g butter
Melt the butter together, mix in the almond flour and then bake in a lined baking dish at 180 degrees for 10 min.
- For the caramel sauce you need:
- 1 cup thickened cream HWC 250g salted butter
- 4 tablespoons of brown sugar or substitute
Simply melt the ingredients and keep it on a simmer for about 15 minutes, then, once thickened, I like to turn it up to high for 5 min to let it really caramelise - make sure you stir it constantly while round this. Pour over the base then sprinkle with a packet of @beachharvest Himalayan pink salt coconut chips!
Low Carb Donut Recipe August 06 2019
Low Carb Donuts?!?!
Recently, the folks @KetoGang developed some Keto-donuts as a competition sponsored by our friends @LowCarbEmporium. How amazing do these donuts look?!?
@KetoGang agreed to share the recipe & photos - enjoy below! They've used our coconut chips on the Banana Donuts, but I'm sure you could use our chips on any of them. If you make any of these donuts, please share them with us and tag us @beachharvest
Here is the recipe:
Makes 12 donuts
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/3 cup stevia
- 1/2 tsp vanilla (powder or essence)
- 1/4 cup coconut oil melted
- 1/2 cup unsweetened almond milk
- 4 eggs
Sift dry ingredients and add sugar, then add wet ingredients and mix with a hand mixer.
Using a donut tin, only 1/4 fill the trays as will rise, bake at 180 fan forced for 15-20 minutes or until edges turn golden brown - remove and allow to cool.
Banana coconut donuts
To this mixture add 3-4 drops of banana flavoured liquid stevia, and to the cream - a couple of drops of yellow food colouring, dust the donuts in powdered erythritol and roll the sides in crushed @beachharvest coconut chips.
Melt little zebra chocolate and dip 6 donuts in the chocolate and place in fridge to set, mix cream and cocoa powder, sandwhich the cream between donuts.
Cinnamon jam donuts
Mix stevia and cinnamon in a bowl.
In a small frying pan melt coconut oil and fry for 6 donuts for 10 seconds each side - drain and coat in cinnamon sugar, add cream and mixed berry jam ( from mystery box).
Founder CEO, Beach Harvest Australian Coconuts
Camping, Manu & Muesli July 08 2019
You may have noticed our absence lately on Social Media.... we intentionally unplugged and 'went bush' with the kids. We spent several days camping on the Mitchell River - enjoying the amazing tropical winter weather and quality time with the kiddos.
Ironically, my kids love food besides coconut chips, and camping tends to have a lot of junk-food. *sigh*
Before we left, I met Manu Feildel at the Sunday Port Douglas Markets. I heard he was in town for a 'Chefs in Paradise' event, and sure enough I spotted him amongst the market crowds. I used to watch him in the 'Ready Steady Cook' days, but I think he's best known for his role MKR My Kitchen Rules. He graciously agreed to a pic with me and one of my staff Matthew - thanks Manu!
"Omg this is a wonderful product for Keto peeps that have been missing muesli. The way the coconut is made makes it. Love love love - thank you" - Tania
"Best Muesli I’ve tasted .. just add or not want you want .. the shaved Coconut takes it to another level . A really natural, feel good , taste even better muesli . Well done" - David B
So I've made the Keto Muesli official - check it out here
Vanilla Bean & Berry Coconut Tartlet Recipe June 06 2019food blogger @deliciouslyketo recipe for Low Carb Vanilla Bean & Berry Coconut Tarts
The Coconut Cart is Here! May 20 2019
Hello Coconut people!
I just wanted to share some exciting coconut news for us - we have a Coconut Cart!
We've been providing fresh coconut cocktails & drinks for several years - mainly for weddings & corporate events in Port Douglas - and we've taken it a step further by making a cart for the 'nuts to sit on. But - it's not only for coconuts - this cart would be an awesome champagne bar, dessert station, or, well, good for just about anything.
It's fully white to provide a clean, crisp canvas for any themed styling, and has a stainless bench and stainless pole features to 'posh' it up and look extra glam.
We've also designed it to allow lights - think fairy lights, Edison bulbs - but haven't yet styled that photo!
Yes, that's Jesse, my coconut tree-climbing husband, who hates posing for pictures but he's very proud of his hand-made cart. He's a carpenter by trade & has been a builder for 10 years, so of course this cart is a bit OTT. But it's made of steel and is strong as heck.
3 ways to enjoy coconut today April 23 2019Want to eat more coconut but not sure where to begin? Here are 3 of my family's FAVE coconut recipes, all vegan and gluten free. Enjoy!
Rain & Coconuts in Port Douglas February 11 2019
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 - 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
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.
1 1/2 cup SR flour
1 cup sugar
1/4 cup coconut oil
1/4 cup vegetable oil
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.
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.
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