Coconut & Lime Loaf with Lime Icing
My good friend Cristine from CWA created this recipe for me as a means to showcase our Coconut Sprinkles and to give our customers inspiration on ways to use them in their baking. This Coconut & Lime Loaf 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
125 grams butter
1 cup milk
1/2 cup Plain Coconut Sprinkles
1 Tablespoon Lime Rind
Lime Icing Ingredients:
2 cups icing sugar
2 tablespoons soft butter
Juice of 1 lime
Beat the flour, sugar, butter, 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!
☀️ 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
🌊 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 www.beachharvest.com.au.
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!
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!
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
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.