toasted coconut flakes


Creamy breakfast smoothie cups to give you energy for the day!

Gluten free | Vegan | Organic | Fructose-Free

Ingredients (makes 2)
1 cup of fair-trade cold brew coffee
1 cup of non-dairy milk (almond, hemp or coconut)
¼ cup of ground chia seeds
1 pinch of cinnamon
1 tbsp coconut butter
1 tsp of maca powder
1 tbsp toasted coconut flakes

1. Blend ingredients until smooth, the ground chia seeds should create a thick consistency, add more if required.
2. Serve and top with extra cinnamon & coconut flakes
3. Enjoy!


1 cup oatmeal, dry

1/3 cup honey or agave nectar

½ cup natural peanut butter

½ cup chocolate chips, dark

1 tsp vanilla extract

1 tbsp chia seeds

2/3 cup coconut flakes, toasted (optional)

½ cup flax seed, ground

Mix all ingredients in bowl. Roll into golf ball size and put on wax paper. Place in refrigerator to chill and keep stored in fridge until ready to eat.  


A little inspiration for making homemade pies…

From the time I got married 4 years ago, relocated and immigrated here in America, got pregnant and become a full-time homemaker, wife and mommy my food photography, blogging and especially baking decreased significantly and sometimes non-existent for months. And yes, it is always the lack of time and energy and sometimes passion too. But now that my daughter just became a toddler and started to have her own toddler thing without me constantly beside her I suddenly have 30 mins to a full hour to work in my kitchen while my daughter plays or watches her shows on TV or YouTube Kids. In other words, my mommy life just got 10% easier, and so I kinda Am longing for something creative to do with my time these days.
I used to have a home-based baking business a few years ago so I am well adept in this cooking technique, but having neglected this skill for a few years, I found myself lacking in inspiration. So I looked at recent baking books on Amazon and found this book FLAPPER PIE AND BLUE PRAIRIE SKY - A Modern Baker’s Guide to Old-fashioned Desserts by Karlynn Johnston of the blog The Kitchen Magpie.
This book started to give me inspiration and nostalgia and some drive to start baking again.
Although Coconut Cream Pie is not included in this book, this Coconut Cream Pie is my own recipe with some short cuts (I used store-bought graham cracker pie crust… yes, I do have time but I never said I have a ton of it!). It’s just yesterday, I feel like making and eating Coconut Cream Pie with toasted coconut sprinkles, well, the book inspired me to make pies, not necessarily make pies from this book, although I will make a couple of recipes from this book in the near future because I do believe in it and its author’s passion in making old-fashioned desserts with modern tweaks.
Anyway, this post has officially become a rambling platform for me so I’ll end this now and write the recipe for this coconut custard pie.

Coconut Cream Pie


1 (560 ml / 19 FL. Oz) can Coconut Cream

1 ½ cups half and half (full fat milk and heavy cream)

¾ cup granulated sugar

1/3 cup cornstarch/cornflour

3 extra large egg yolks

1 teaspoon vanilla extract

½ teaspoon fine salt

1/3 cup sweetened shredded coconut (optional)

Combine the coconut cream, half and half, sugar, vanilla, shredded coconut (optional), fine salt and cornflour in a medium saucepan. Stir the mixture with a whisk before placing the saucepan over medium heat so that the cornflour dissolves. Whisk the mixture constantly to prevent scalding the bottom of the saucepan. When the mixture is hot but still not thick, temper the egg yolks by pouring small ladle-fulls of the hot mixture, when the egg yolks are tempered, pour egg yolk mixture into the custard mixture and continue whisking until the custard thickens.
Pour custard into prepared pie crust. Cover the custard part of the pie with cling film pressing the cling directly on the custard to prevent a “skin” to form on the surface.
Chill the Coconut Cream Pie for 8 hours or overnight in the fridge.

Sprinkle toasted flaked coconut on top of the pie before serving.


1/3 cup sweetened shredded coconut (toasted dry in a skillet until light golden brown and crunchy)


Store-bought prepared graham cracker pie crust or this recipe…

1 ½ cups finely ground graham cracker crumbs

1/3 cup white sugar

6 tablespoons butter, melted

Pressed firmly into a pie tin/plate and baked for 15 mins in a 350'F oven. Cool pie crust before putting any pie filling.

Makes a 10-inch pie

Chewy raw granola recipe:
- vegan 
- hclf (high carb low fat) 
- no refines sugars, additives or oils - only natural ingredients
- really healthy and tastes even better than store - bought granola 
- super chewy and sweet with a delicious tropical twist from the coconut flakes
- great as a healthy snack, over smoothies, yoghurt, with plant-based milk, fruits or just pure like it is 

-> Decided to publish the recipe, because of quite many requests, which I received in the last days about the raw granola from one of my smoothie pictures. Thank you for the interest! :)
-> Feel free to give me some feedback, would make me really happy! :)

Ingredients (remotely based on a recipe by Loni Jane):
• around 12 fresh dates (pitted)
• 60 g oats 
• 60 g toasted coconut flakes 
• some cinnamon 
• toasted buckwheat for more crunch (optional) 
• some peanut butter if you feel really decadent (optional)
• vanilla drops (optional)

- mix all the dry ingredients together in a small bowl 
- cut the fresh dates into small/bite size pieces 
- put the dates and other ingredients into your blender and pulse until the texture gets granola - like (small chunks) and everything is mixed together well
- if you like it more chewy - add some more dates or PB
- store your delicious granola in a pretty box in the fridge or at the cool, dark place 
- enjoy this beauty up there and tell your friends/family about it! :) 


chai isn’t just for tea anymore

chai + persimmon coconut panna cotta
cooking time: 10 mins
prep time: 10 minutes
chilling time: 6 hours

2 ½ tsp powdered gelatin
3 tbsp water

1 - 15 oz can coconut milk + 2 tbsp coconut milk
¼ cup coconut sugar
2 pinches cardamom
2 pinches ground cloves
½ tsp cinnamon
¼ tsp ginger
3 inch piece of vanilla bean, scraped

2 large ripe fuyu persimmons

3 tsp coconut flakes

1.divide water into 2 bowls: 2 tbsp in 1 bowl, 1 tbsp in the other
2. sprinkle 1 ¾ tsp gelatin in the bowl with 2 tbsp water + stir. sprinkle remaining ¾ tsp gelatin into bowl with 1 tbsp water + set both aside. gelatin will clump up + this is ok
3. in a small pan, heat the coconut milk, sugar, spices + vanilla
4. remove milk mixture from stove + strain into a mixing bowl
5. whisk in the 2 tbsp of gelatin mixture into the milk so that the gelatin melts
6. fill desired jars or bowls ¾ of the way full with milk mixture. place in fridge to solidify for at least 3 hours
7. after coconut mixture is set, start making persimmon topping by pureeing the persimmons with 2 tbsp of coconut milk until smooth
8. move persimmon mixture to a small pan + bring to a boil. remove from heat + whisk in remaining gelatin mixture until it melts
9. spoon persimmon mixture into set coconut milk containers + place back in fridge to set for at least 3 hours
10. when you are ready to serve, toast coconut flakes in a skillet on the stove for 2 - 3 minutes, stirring frequently to ensure the flakes do not burn
11. sprinkle the toasted coconut flakes on the panna cottas
12. drizzle with honey + serve

**** if you do not like coconut, you can substitue almond milk

My attempt at “almond joy” nicecream:

-frozen bananas w/ cinnamon, vanilla, coconut water, pb powder
-frozen bananas w/ cinnamon, vanilla, coconut water, coconut extract, cacao powder
-granola, cacao nibs, toasted coconut flakes

I’d say it was pretty successful

Backpack full of snacks:

kale salad: chopped lacinato kale, hard boiled eggs, parmesan, thinly sliced celery and lemon vinaigrette (extra virgin olive oil, lemon juice, white of a scallion, honey, salt and pepper)

summer rolls: click for recipe

“favorite things” trail mix: roasted/salted pistachios, montmorency dried cherries, dark chocolate chips, toasted coconut flakes

maple chocolate chip cookies: click for recipe

good greens bars: these are the emergency snack. Most “energy bars” are full of lots of soy and crap. These have the most virtuous list I’ve seen. Not my first choice of whole foods focused snacks, but they don’t take up a lot of space and plug up hunger when you’ve gone through your fresh items.

sturdy fruit: apples, bananas, oranges


With whole roasted almonds, dried cherries, toasted coconut flakes, cinnamon, and honey, Cherry Almond Granola is delicious, healthy, and easy to make! 


Congratulations stripedspatula for having the winning submission November 2, 2015!

Vegan Chocolate Mango Coconut Cream Pie (Aka, Pie That’s Actually Good For You).

I mean. What is there to say? It’s finally arrived: Vegan Chocolate Mango Coconut Cream Pie Day!!!

It’s a cream pie that actually good for you. It’s vegan. It has almost no refined sugar. It’s almost raw, for gosh sakes. It’s light and fluffy and creamy and dreamy and so delicious you’ll be hard pressed to put down your spoon.

It’s deep, dark, chocolatey, packed with superfood protein, and bursting with healthy fats, proteins, and brain food. YUP, I AM TALKING ABOUT A CREAM PIE. How excited are you?

What’s on top? Pure coconut cream whipped with mango, sweetened with a touch of maple and brown sugar. Toasted coconut flakes. Cacao nibs.

To finish it all off—a perfectly simple salty-sweet graham cracker crust. YOU GUYS. Are we ever going to eat anything else?

Probably not. Get the recipe here!

This post is sponsored by Bai! Thanks for supporting the brands that keep Kale & Caramel alive and thriving for you.