Coconut Rice Pudding

This recipe is to satisfy the requests of my family. It is an "about" recipe, one that I put together with leftover rice after a great meal. It uses "about" so much of this or that, nothing is exact. Don't be afraid to try it; the ingredients are so delicious that it would be difficult to have a complete failure.

4 cups cooked jasmine rice
2 cups coconut milk
dash of celtic sea salt
2 TB agave syrup
2 large eggs
4 TB virgin coconut oil

Heat the rice, milk, agave, and salt in a saucepan over medium heat, stirring frequently. When the mixture is hot and begins to thicken, use the pudding to temper 2 large, beaten eggs. (You must temper the eggs to prevent scrambled eggs in your pudding.) Add the egg mixture back into the hot pudding on the stove, stirring constantly to incorporate. Remove from the heat and stir in 4 TB virgin coconut oil.

My favorite way to serve this dish is with fresh fruit: raspberries, bananas, pineapple, mango, peaches...but it is good enough to stand on its own. I have even been known to eat it for breakfast!

This recipe has also been very successful substituting butter for the coconut oil, sugar for the agave, milk for the coconut milk, or adding vanilla extract. It lends well to "about" if you have a little more or less of something.

Chocolate Coconut Bark

We've been trying to find ways to incorporate a therapeutic dose (3 TB) of coconut oil into our nutrition daily. This has been a delicious way to help and adds the endorphins of good chocolate. (Don't skimp and use cheap chocolate. This is not a Hershey's bar!)
This is a terrific way to scare off the afternoon munchies.

2 ounces dark chocolate (at least 72% cocoa; bakers chocolate works well)
1 cup coconut oil; raw virgin
handful of coconut flakes
handful of slivered almonds (chopped pecans or walnuts are delicious alternatives)
1/2 tsp sea salt (optional)
2 TB raw honey (optional)

Melt chocolate and oil in a double boiler over medium heat. Remove from heat and add coconut and almonds. Pour mixture into an 8x8 pan lined with parchment paper. Sprinkle sea salt on top.
Place pan in freezer for 15 minutes, until solid. Cut into 16-24 squares. Store the bark in the refrigerator.

Pie Crust - Almond Flour

I can tell that this year's Thanksgiving will be delicious!
http://www.primalpalate.com/recipe/almond-flour-pie-crust/

Coconut Cake

I wanted to find a gluten-free cake to make for the birthday of a very special lady. May I just say that this was a great success! Delicious, sugar-free, gluten-free! I have already had requests to make it again. The texture was surprisingly nice.

Just one note: be sure to have the eggs at room temperature. I did not and it resulted in the oil seizing instantly. It was easily remedied by warming the whole mixture carefully over a pan of hot water. But just do it the easy way and skip that step by allowing the eggs to come to room temperature.

Thank you Bill Staley and Hayley Mason. Coconut Cake link