The Beach Blog

Coconut Event for Corporate Clients - yes please! September 24 2019, 0 Comments

Beach Harvest Coconuts loved providing a unique Coconut Experience for corporate clients at Port Douglas brewery.  Read on for more info & photos!

After 6 years, it happened - how to handle a 1 star review September 11 2019, 0 Comments

After 6 years of making Coconut Chips, it happened.

We received our first 1 star review.

We've had hundreds of published 5-star reviews and thousands of happy customers. Most of the reviews give me the warm & fuzzies, but this one made me squirm.


Vanilla Bean & Berry Coconut Tartlet Recipe June 06 2019, 0 Comments

food blogger @deliciouslyketo recipe for Low Carb Vanilla Bean & Berry Coconut Tarts

3 ways to enjoy coconut today April 23 2019, 0 Comments

Want 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!

Year of the Coconut January 05 2019, 0 Comments

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, 0 Comments

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

Method:

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

 


September 2017 News & Photos September 14 2017, 0 Comments

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,
Casey
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

Veggie salad with Quinoa and Coconut Chips May 31 2017, 0 Comments

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

Recipe:

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.

Method

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 :)

Homemade Fudge with Coconut Sprinkles. Vegan, Raw, and Paleo friendly! July 13 2015, 0 Comments

I have the BEST recipe for homemade fudge - it's Paleo and Vegan, healthy and delicious.

This is perfect to make for the unannounced guest ("Hey, can we pop in for a quick cuppa?") or last minute 'bring a plate to share' function.

Here it is:

BLITZ these items (I use my blender):

1/2 cup coconut oil

1/2 cup cacao powder (or cocoa powder)

1/2 cup maple syrup

1 cup walnuts

1 tbsp macadamia oil

2 pinches salt

 

When finished, stir through 50 grams of our COCONUT SPRINKLES.  I prefer to use either Maple, Himalayan Salt, or Plain.  But, if you prefer to add a bit of extra spice, use the Sweet Chilli.  

Spread mix into a glass baking dish (I usually line mine with cling wrap or baking paper).  Sprinkle COCONUT SPRINKLES on top.  

Freeze 1 hour.

Get ready for the compliments - this is a super easy and quick recipe to make and is a guaranteed crowd pleaser!


Mothers of Invention in "Bare Essentials" May 04 2015, 0 Comments

We are thrilled to announce that we were featured in the Mother's Day article, "Mothers of Invention," in Bare Essentials magazine!

Here is the link: 

http://www.bare-essentials.com.au/mothers-of-invention/