Homemade Coconut Peanut Butter [+Video]

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Homemade Coconut Peanut Butter [+Video]

a photo of a glass jar full of creamy coconut peanut butter

This is the recipe you never knew you were missing! Creamy homemade coconut peanut butter is a little bit of heaven on earth and you can make it in 5 minutes or less!

A trip to Hawaii last year was the perfect end to our daughter’s senior year of high school. We had an awesome time and came home inspired to make a few things at home, starting with the coconut peanut butter.

At Waialua Bakery in Haleiwa I sampled a coconut peanut butter that I’ve been craving ever since. In fact, if you know where I can get Coconut Peanut Butter let me know because it is sooo delicious! I immediately began testing at home and found out that 1. you need to use the right coconut, always dried, never fresh and 2. slather it on everything!!!

What Do I Need to Make Coconut Peanut Butter?

This homemade peanut butter recipe only takes 5 ingredients and I love knowing exactly what is going into a recipe. Here is what you will need:

  • Bare Toasted Coconut Chips: These can be found at most grocery stores – Walmart, Kroger, Harmon’s, Target, and Amazon of course!
  • Unsalted Dry Roasted Peanuts: Make sure the peanuts are roasted and not raw and you’ll definitely want unsalted.
  • Vanilla: adds flavor
  • Salt: enhances all the flavors
  • Brown Sugar: adds a touch of sweetness, maple sugar could also be used

The measurements for each ingredient can be found in the recipe card down below. This is meant to just be an overview of items you will need.

How to Make Coconut Peanut Butter

You won’t find an easier recipe to make! Grab a blender, a rubber spatula and some measuring cups and spoons…

  1. Blend: Add the coconut chips to a blender and blend until grainy.
  2. Cream: Add the peanuts and blend until smooth and creamy. Scrape down the sides if needed to get all those peanuts blended.
  3. Finish: Add the few remaining ingredients and blend until smooth.

The recipe card can be found down below with all the ingredients and instructions. You can also print or save the recipe there.

How to Use Coconut Peanut Butter

I use this peanut butter with coconut wherever I can think of. It is so dang good! My typical go-to is on top of lightly toasted multi-grain bread. Sometimes I just have the toast plain with the peanut butter only and other times I’ll load it up with sliced fruit and other toppings. Here are some other ideas:

  • Add it to a smoothie in place of peanut butter (or other nut butter) like our Read more

Pineapple Coconut Cake

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Pineapple coconut cake is a rich white cake full of pineapple flavor and just a hint of coconut, layered with a velvety smooth, indulgent coconut cream cheese frosting and sprinkled with toasted coconut. It’s the perfect dessert for coconut and pineapple lovers alike. 

Pineapple Cake with Coconut Frosting - traditional and gluten-free versions included - get the recipe at barefeetinthekitchen.com

Pineapple Coconut Cake

Handy canned pineapple and a splash of coconut milk make this special cake reminiscent of a Pina Colada. You already know how much I love a well-stocked pantry and these are two foods that you will always find in my kitchen.

This is not your average pineapple cake. The pineapple is pureed and mixed into the actual white cake batter so you get the tropical flavor in every bite. The resulting batter was so moist and pineapple-y that I could hardly believe it.

Coconut Frosting

In a nod of understanding to all of the people who can’t get past the texture of coconut, this is a smooth frosting flavored with creamy coconut milk. This gives the frosting a subtle coconut taste without the texture that some might find off-putting.

The higher fat content in canned coconut milk makes the frosting nice and creamy. Use the full fat variety of canned coconut milk rather than the lite or reduced-fat versions for the best results.

The coconut milk gets blended with cream cheese and powdered sugar to become a creamy sweet cake frosting that’s worth licking the spoon for. Please note that refrigerated coconut milk will not work in this recipe.

When making the easy coconut cake frosting, be sure to only beat the cream cheese in with the rest of ingredients until just combined. If you beat it for too long, the icing is prone to become runny no matter how much more powdered sugar you add.

Chocolate Covered Coconut Balls {6 Ingredients!!}

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Chocolate Covered Coconut Balls {6 Ingredients!!}

A round wire rack with chocolate dipped coconut balls. A few coconut flakes are sprinkled on top.

Chocolate covered coconut balls are a recipe from my childhood. My mom would make them every year for Christmas to take around to our friends and neighbors. I didn’t like them at all. Haha! Oh how things change!

Is there an age you reach that you start looking backward instead of forward or is this just a me thing? I’ve been very nostalgic lately and it seems to grow more and more so as the years move on.

Yes, I still hope and dream. I still am loving life and where it’s taking me, but I’ve found this fondness for time and our stories. As a little girl I had no idea that the past little moments would one day be big ones to me. Coconut chocolate balls were absolutely not on my radar as ever mattering. In fact, I hated them, but there’s a reason they are here.

Home was a Safe Haven

I grew up on a very small private road in Vancouver, Washington. Our street was shaped like the letter T. You entered at what would be the bottom of the T and drove down until you had to go left or right. I was off to the right and I can still see our big rhododendron bushes lining our yard and the way the fog hung in the air as we walked to school each morning.

Every Christmas, lights would appear on houses and Christmas trees in windows and as I wandered home from school careful to not walk too close on the right where the huge mean poodles lived, and quick to walk past a field on the left where occasionally the rottweilers got out of their fence and would chase us barking and nipping at our buns (it was horrifying to say the least) I would picture all of the goodies Mom would be standing at the kitchen island making.

As a kid you don’t really think about other kids and their homes. I just assumed all families were doing what we were. All kids were safe and happy. All moms were full time at home cleaning house and preparing wonderful meals and goodies. I know better now. I grew up in a safe haven. A place of love and peace. I find myself looking back as the mother of children now and understanding what I am to create and who I am to be because of these memories of my family.

Connecting in the Kitchen

Peanut butter balls were my favorite. All dipped in chocolate like a Reese’s peanut butter cup. But every year Mom made a batch of the dreaded coconut balls too. GAG!! Ugh, all those stringy strands of pungent coconut like you’re eating a hairball from our little Tabby cat.

But remember, I’m nostalgic, and looking back all while I’m circling my arms around my little ones so one day I found myself wanting to connect with our teenager and realized, she adores coconut and I have just the recipe to make with her. A grandmother’s love entered that kitchen as we rolled ball after ball of coconut. I was able to weave generations and hearts together and suddenly the hated coconut balls weren’t hated at all, but instead they became a treasure between a mother and a daughter.

What Ingredients Do I Need for Chocolate Covered Coconut Balls?

Sometimes all you need is a few simple ingredients

Vanilla Bean Coconut Milk Ice Cream

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Creamy coconut milk ice cream is richly loaded with vanilla bean flavor and just happens to be dairy free and fully vegan. It’s insanely easy to make, too!

ice cream made with coconut milk in little white bowl next to red napkin

Coconut Milk Ice Cream

I’ve made this very simple coconut ice cream numerous times and it is worlds better than most commercially available dairy-free ice cream.

This ice cream is fantastic on its own, but as is the case with most ice cream, with fresh strawberries or homemade chocolate syrup it is even better.

Coconut ice cream topped with chocolate sauce

Coconut Milk Ice Cream Recipe

To make this ice cream, you’ll need the following ingredients:

  • Coconut milk
  • Sugar
  • Kosher Salt
  • Vanilla Beans, Vanilla Extract, or Vanilla Paste

It’s important to note that this recipe requires full fat coconut milk. You cannot get the same results from lite, or low, or reduced-fat coconut milk. I use Thai Kitchen’s unsweetened coconut milk.

close up of vanilla bean coconut ice cream with scoopRead more

Strawberry Crisp

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Strawberry crisp gets a little tropical glow up with a buttery, coconut studded, brown sugar crisp layered over an abundance of fresh strawberries. When summer strawberries are everywhere at their peak, you positively must try it!

oat topped strawberry crisp in a white ceramic pan with an individual serving with ice cream on it.

Strawberry Crisp Recipe

There aren’t many recipes that scream summer quite as effectively as a strawberry crisp recipe. I bet if you think about it hard enough, you can even smell fresh strawberries in your mind.

Our recipe for strawberry crisp is a classic with a twist. The bubbling layer of fragrant, juicy strawberries is topped with a brown sugar crisp that gets a little extra boost in the chewy and crispy department from sweetened, shredded coconut.

This easy crowd pleaser had my husband, kids, and our friends all raving about it. If you don’t happen to be the fans of coconut that we are, you can swap it out with an additional ½ cup of oats and ½ cup of flour. The crisp works works well both ways.

oat topped strawberry crisp in a white ceramic pan.

Strawberry Crisp

This strawberry coconut crisp is delightful whether made with all-purpose flour and regular oats or gluten-free flour and gf oats. It’s one of the easiest desserts to make gluten free!

To make this berry crisp recipe, you’ll need the following ingredients:

  • fresh strawberries
  • oats
  • flour (or a gluten-free flour such as brown rice or oat flour)<
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