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.
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
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 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.
1 Teaspoon Spirulina
1 Cup Frozen Spinach
1.5 Frozen Bananas
3 Whole Medjool Dates
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!
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)
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 :)
Decadent & Dreamy Chocolate Coconut Fudge.
***Warning/Disclaimer: LOTS of Chocolate, MOUNTAINS of Coconut and TONS of Sugar***
This is the smoothest, creamiest and not to mention richest Vegan Fudge I have ever made. Perfect for Christmas, Party Favors or special occasions and treats.
What you need:
1 snack size bag of Beach Harvest Chocolate Coconut Chips
1 snack size bag of Beach Harvest Coconut Sprinkles
1 cup of shredded Coconut
200g Dark Chocolate or Dark Cooking Chocolate
100g Sweet Williams White Chocolate
15 Cocoa Butter Buttons or 2 Tablespoons Cocoa Butter 100g Nuttelex (Original – do not use Buttery or Coconut Oil)
1 cup of Brown Sugar
1 320g tin of Condensed Coconut Milk (Pandaroo brand available in most Woolworths).
How to prep:
Line a baking pan with foil and set aside. Make sure all of your ingredients are ready to go as this Fudge begins to set very quickly.
Ensure chocolate is broken up into squares.
What to do:
1. Melt Nuttelex and Cocoa Butter over a high heat and then add Brown Sugar. Stir until boiling and once it foams up, transfer to a low heat and stir until consistency is that of Molasses (this will only take a minute or two).
2. Add the condensed Coconut Milk and stir over a low heat for 15 minutes – continual slow stirring is vital so the mix doesn’t split.
3. Take off the heat and add the dark chocolate, stir until incorporated. Add the white chocolate and mix well.
4. Add shredded coconut and and half a bag of the Beach Harvest Chocolate Coconut Chips. Mix well – the Fudge will thicken up and begin to set so transfer to the foil lined pan as fast as you can, spread fudge into the pan evenly.
5. Top the Fudge with the remaining Beach Harvest Chocolate Chips and decorate with a handful of Beach Harvest Coconut Sprinkles as well.
Place into the Fridge for 90-120 minutes then slice and devour!
Chocolate Coconut & Cherry Bars!
This Recipe makes eight Cherry Ripe style bars and eight Bounty style bars.
These babies are 100% plant based, super simple to make and much healthier than the 'real versions' at the supermarkets!
What you'll need:
1 x 400ml can of Coconut Cream (Refridgerated - overnight is best)
1 x Beach Harvest Vanilla Coconut Chips (snack size pack)
1 + 1/4 cups of shredded Coconut
2 x Tablespoons Golden Syrup
200g Glaced Cherries
200g Dark Chocolate
A pinch of salt
What to do:
Scoop out all of the Coconut Cream from the can - it will be solid and separated from the coconut water. Discard the water as you'll be using the cream only, place the coconut cream in your food processor.
Add half the bag of Beach Harvest Vanilla Coconut Chips as well as the shredded coconut, golden syrup and salt. Blend until combined and put half of the mixture into a bowl.
Add the glaced cherries to the remaining mixture in your food processed and blend until mixed thoroughly, add this mixture to another bowl.
Shape all bars into rectangles or cylinders and place on to a tray. Freeze for one hour or until solid.
Once bars have set, melt the dark chocolate in a bowl over a saucepan of boiling water. Using a fork to work with the bars, coat all of the bars in the melted chocolate and place on to a rack to solidify. Garnish with extra Beach Harvest Coconut Chips and dig in!!
Best stored in an air tight container in the fridge.
Keen to try some vanilla coconut chips? Use code JulyVanilla to save 10% on all coconut chips! Valid thru Sunday 24 July 2016.
Crunchy Coconut & Roasted Cauliflower Curry
What you'll need:
Half head of Cauliflower
1/2 Cup Snowpeas
3 TBSP Curry Powder
1 TSP Ground Cumin
1 TSP Tumeric
1 TSP Garlic
2 TSP Ginger
1 TSP Chilli or Chilli flakes (optional)
2 TBSP Sweet Chilli Sauce
2-3 TBSP Nuttelex (or any Vegan butter)
400ml Coconut Milk
Beach Harvest Curry Coconut Chips (snack size bag)
2 Cups Jasmine Rice
What to do:
Set Oven to 200 degrees and line a pan with baking paper.
Melt 2 Tablespoons of Nuttelex in a pan and add 1 Tablespoon of Curry Powder - break florets off the Cauliflower Head and coat in the mixture. Place on to your pan and roast in the oven for 20 minutes.
Using the same pan, add a little more Nuttelex if needed and then add your Garlic, Ginger, Chilli & Sweet Chilli Sauce. Fry until fragrant and then add 2 Tablespoons of Curry Powder before pouring in all of the coconut milk.
Add the Cumin and Tumeric and lower the heat to a gentle simmer.
Cook your Rice and when it's nearly done, add half the bag of Coconut Chips to the curry and mix well.
Once the rice is ready to be served, add the Cauliflower to the curry sauce and plate up.
Use more Curry Coconut Chips to garnish and enjoy!
PS - Want to try this recipe with the Curry Coconut Chips? Use code JuneCurry to save 10% on your order of our Curry Coconut Chips, exp 30 June 2016.
I'm honoured and thrilled to have this recipe from the lovely Naomi from Raw Gems*. Here is her recipe for Homemade Muesli. Thanks Naomi! xo
Muesli is very easy to make! You can add whatever you like to suit your own tastebuds. Here’s what I used in mine. All the ingredients that I use are organic.
4 cups of oats
1 cup bran
1 cup Puffed rice
1 cup Puffed buckwheat
1 cup shredded coconut
1 cup coconut chips (I prefer Maple)
1 cup Sultanas
½ cup Sun flower seeds
½ cup Pepitas seeds
½ cup Goji berries
½ cup Cranberries
½ cup Slithered Almond
½ cup Currants
Add all ingredients in a large bowl or container, layer by layer. Once all ingredients are in the container, stir with a wooden spoon until the mixture is even throughout. Enjoy with your favourite milk - my favourite is activated almond milk.
Save remaining muesli in an air-tight container. Enjoy!
Want to try Naomi's Homemade Muesli with our Maple Coconut Chips? Click here and enter code NaomiMuesli to get 10% off your Coconut Chips purchase! Valid til 9 June 2016.
*Raw Gems is a mother-daughter small business duo based in Julatten, Queensland. Their raw desserts are vegan, raw, and refined-sugar-free. Check them out - they are absolutely delicious! Find them @RawGems on Instagram and Facebook!
Coconut. Chocolate. Coffee. Some of the best c-words in the food world.
Put them together = BLISS!
Here is my recipe for my Coconut Coffee Chocolate. It's raw, vegan, paleo, and delicious!
250 grams cacao butter
1 3/4 cup cacao powder
1/2 cup maple syrup (less if you don't want it as sweet, or more if you want it sweeter!)
50 grams Coconut Sprinkles
30-40 coffee beans (if you don't want coffee chocolate, you can omit these)
6-7 silicone moulds.
Melt the cacao butter. I put the butter in a glass bowl and put it over a pot of boiling water.
When it's melted, remove from the boilers, and add the cacao powder, maple syrup, and salt. Mix well.
Once mixed, add the Coconut Sprinkles. Mix well.
Meanwhile, add 1-3 coffee beans into the silicone trays... also good at developing fine motor skills for 3 year old helpers!
Now you're ready to add the chocolate into the trays!
Carefully spoon the warm mixture into the trays. Once finished, lick the spoon and bowl, and put the full silicone trays into the fridge or freezer for 2 hours (to harden the chocolate).
My kids LOVE this chocolate, and it's so good for them, too.
You can also get creative with the ingredients - play around with adding goji berries, nut butters, chilli flakes, activated almonds - the options are infinite!
Enjoy! If you liked this recipe, I'd love to hear from you!
Well, it's two weeks late, but I had a FANTASTIC public relations/marketing trip to Sydney and Melbourne two weeks ago.
I brought 15 kgs of coconut chips and came home with a few packs - so I'd say that was success!
And now, we have several new shops carrying our coconut chips in Sydney and Melbourne - hooray!
Check out our Stockists page for updated info; and here are a few photos of the trip:
I'll be doing more again, no doubt - if you live somewhere that doesn't stock our chips, please tell me and I will contact your nearest health shop/cafe. We'd love to sell near you, too!