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Posts Tagged ‘Coconut’

Coconut Rice Pudding

Coconut Rice Pudding
Coconut Rice Pudding
Serves 4
Lately, I've been making batches of this gluten-free and vegan rice pudding in every possible variation. Testing and retesting rice, milk and fruit combinations until I found this irresistible pairing.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Gather
  1. 4 fresh plums, halved and pitted
  2. 2 tablespoons maple syrup
  3. 1 teaspoon vanilla paste
  4. 1 pinch of salt
  5. 1 1/2 cups jasmine rice
  6. 2 cans of full-fat coconut milk
  7. 1/3 cup maple syrup
  8. Seeds from 1 vanilla bean
  9. 1/4 teaspoon salt
  10. 1/2 cup toasted coconut flakes
  11. 1/4 cup crushed pistachios
Make
  1. Pre-heat the oven to 200C and place the plums, with a drizzle of maple syrup, a teaspoon of vanilla paste, and a pinch of salt into a small baking dish. Bake for 20-25 minutes, until the plums are soft and bubbly.
  2. For the rice pudding, place the rice, coconut milk, maple syrup, vanilla, salt and 1 cup of water in a medium sauce pan. Bring to a boil over medium heat and then reduce to a simmer. Cook gently, uncovered, for about 30 minutes. It’s ready once most of the liquid has been absorbed and the rice has been cooked. If too much of the liquid has been absorbed and the rice is not cooked through, add a little more water until it is cooked.
  3. To serve, divide the rice between bowls and top with the plums, coconut flakes, crushed pistachios and a drizzle of maple syrup.
The Gluten Free Table https://theglutenfreetable.com.au/

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Blueberry and Coconut Muffins

Blueberry and Coconut Muffins
Blueberry and Coconut Muffins
Yields 12
Monday morning got you searching for something a bit different for breakfast? With blueberries and toasted coconut, this breakfast-on-the-go tastes great, is low in calories and uses yoghurt instead of butter. As per usual the buttercream frosting, although delicious, is entirely optional.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
For the muffins
  1. 2 cups (375g) gluten free all purpose flour, sifted
  2. 2 teaspoons baking powder
  3. 2/3 cup (110g) caster sugar, plus more for sprinkling
  4. 3 eggs, lightly beaten
  5. 3/4 cup (180ml) vegetable oil
  6. 1/2 cup (140g) thick Greek-style (natural) yoghurt
  7. 1 teaspoon vanilla extract
  8. 1/3 cup (30g) shredded coconut, plus more for sprinkling
  9. 1 cup (150g) frozen blueberries
For the buttercream
  1. 125g butter, softened
  2. 1 1/2 cups icing sugar mixture
  3. 1 tablespoon milk
  4. 1 teaspoon vanilla paste
To make the muffins
  1. Preheat oven to 180C and line a 12 x 1/2 cup capacity muffin tin with paper cases. Lightly coat the paper cases with non-stick cooking spray.
  2. Place the flour, baking powder, sugar, egg, oil, yoghurt and vanilla in a bowl and mix until just combined. Gently fold through the toasted coconut and blueberries. Spoon mixture into prepared muffin tin. Sprinkle with extra coconut and sugar and bake for 25-30 minutes or until a skewer inserted in centre of a muffin comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool.
To make the buttercream
  1. Beat butter in a bowl until pale using an electric mixer. Gradually add icing sugar mixture and milk, beating constantly until combined.
  2. Top muffins with vanilla buttercream (optional) and decorate with flaked coconut and blueberries to serve.
Notes
  1. Rediscover the joy of baking with our gluten free all purpose flour.
The Gluten Free Table https://theglutenfreetable.com.au/

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Coconut Chia Pudding

Coconut Chia Pudding
Coconut Chia Pudding
Serves 2
This gorgeous coconut chia pudding is the ultimate do-ahead breakfast. It's simple, loaded with nutrients and incredibly thick and creamy. The secret to its luscious consistency, coconut yoghurt.
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Prep Time
10 min
Cook Time
4 hr
Prep Time
10 min
Cook Time
4 hr
Gather
  1. 1 cup coconut yogurt
  2. 1/4 cup coconut water
  3. 1 1/2 tablespoon chia seeds
  4. 1 tablespoon maple syrup, plus more
  5. Mango, strawberries, blueberries and coconut flakes
Make
  1. Mix yogurt, chia seeds, coconut water and maple syrup in a large bowl. Cover and chill in the refrigerator for at least 4 hours but preferably overnight.
  2. Serve, drizzled with more maple syrup, then top with mango, strawberries, blueberries and coconut flakes.
The Gluten Free Table https://theglutenfreetable.com.au/

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