We’re Coconuts for Coconut Day!
Every day leading up to National Coconut Day on June 26th we’re making coconut inspired recipes! That means 6 delicious recipes in 3 days! Today’s menu is lunch and breakfast.
1 cup of flour
2 tablespoons of sugar
1 teaspoon of baking powder
½ teaspoon of baking soda
Salt (to taste)
1 cup of coconut milk
3 tablespoon of Kelapo Coconut Oil (melted)
1 large egg
Kelapo Coconut Oil Non-Sticking Cooking Spray
To make this dish, grab a large bowl and add the following ingredients: flour, sugar, baking powder, baking soda, and salt. Using a whisk, blend all the ingredients together. In a separate bowl, add the Kelapo Coconut Oil, coconut milk and an egg then whisk it all together with the hand mixer. Once the wet ingredients are completely combined, add them to the bowl with the dry ingredients. Heat up your waffle iron before putting in the batter. Grease the waffle iron with Kelapo Coconut Oil Spray and then cook waffles based on waffle iron instructions. Cook until waffles are nice and crispy. Ad whipped cream and maple syrup on top! Serve with mangos for a delicious treat.
2 tablespoons of Kelapo Coconut Oil
2 eggs (whisked)
2 cloves of garlic (minced)
¾ cup of green onions (chopped)
1 cup of carrots (chopped)
1 medium bunch of kale (ribs removed and leaves chopped)
¼ teaspoon of salt
¾ cup of large unsweetened coconut flakes
2 cups of brown rice (cooked)
2 teaspoons of soy sauce (low sodium)
2 teaspoons of sriracha
1 lime (halved)
1 cup of fresh cilantro
Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil and swirl the pan to coat the bottom. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set. Transfer the eggs to your empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
Add 1 tablespoon oil to the pan and add the garlic, green onions and optional additional vegetables. Cook until fragrant or until the vegetables are tender, stirring frequently, for 30 seconds or longer. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, about 1 to 2 minutes. Transfer the contents of the pan to your bowl of eggs.
Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden, about 30 seconds. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
Pour the contents of the bowl back into the pan, breaking up the scrambled egg with your spatula or spoon. Once warmed, remove the pan from the heat.
Add the tamari, chili garlic sauce and juice of ½ lime. Stir to combine. Taste, and if it’s not fantastic yet, add another teaspoon of tamari or a pinch of salt, as needed.
Slice the remaining ½ lime into wedges, then divide the fried rice into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves, with jars of tamari, chili garlic sauce and/or red pepper flakes on the side, for those who might want more.
Peace, love and Kelapo