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Posts Tagged ‘coconut milk’

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I know it’s 7:30pm in the States and the day after Valentine’s Day in Australia but I am physically incapably of letting a holiday pass without making a corresponding dessert. I think it may be a problem. Chronic Seasonalbakingaholic? Sure, that sounds about right.

For this Valentine’s Day, I wanted to make something a little different. EVERYONE makes red velvet something or other. I’m totally guilty of that as last year I made Red Velvet Nutella Breakfast Rolls in the shape of hearts. (side note: the Aussies say “Love heart” when describing the traditional Valentines Day heart…weirdos). They were to die for. I think I had a dreams about those breakfast rolls for days after. BUT, they were kind of cliche.

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So this year, I decided to branch out a little and leave the red velvet for others (my pancakes were technically not red velvet since they don’t have food dye…even though you could easily add it). I decided to go for passionfruit since you want passion for Valentine’s Day? Get it? Get it? Cool. And thanks to this handy cook book I got for Christmas (thanks Matt!), I know that passionfruit and coconut pair well together. Thus, the Coconut Passionfruit Cupcake with Coconut Milk Buttercream was born.

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Coconut Passionfruit Cupcake with Coconut Milk Buttercream Frosting
veganized from SBS.com.au
makes approximately 15

cake ingredients:

  • 1½ cups self-raising flour
  • ½ cup shredded coconut, sweetened or unsweetened, whichever you prefer.
  • ¾ cup coconut milk
  • ¼ cup passionfruit pulp (approximately 3–4 large passionfruit)
  • ¾ cup vegan butter, room temperature
  • ¾ cup sugar
  • 2 Ener-G eggs

Preheat the oven to 180°C (350°F). Whisk together the flour and coconut in bowl, set aside. Combine the coconut milk and passionfruit pulp in a small jug and set aside. Whisk together the vegan eggs and set aside.

Cream butter for 1–2 minutes until light and fluffy. Add the caster sugar a third at a time and beat for 1–2 minutes after each addition.

Add 1/2 the egg mixture and beat for 1 minute. Add the rest and beat for 1 minute.

Add ⅓ of the flour and coconut and beat on low until just combined. Add half of the coconut milk and passionfruit mixture and beat until combined. Repeat this again and then finish with the final third of the flour and coconut. Do not over beat the mixture or it will become tough.

Line cupcake pans with papers and fill liners 3/4 full. Bake for 15–20 minutes or until skewer comes out clean when tested. Allow cool on a cake cooler.

 Coconut Milk Buttercream Frosting*:
adapted from Dairyfreecooking.about.com
  • 1/2 cup dairy-free soy margarine, room temperature
  • 4 c. powdered sugar
  • 1/2 can coconut milk
  • 1/2 t. vanilla extract
  • food coloring (optional)
Beat the butter until fluffy, about 1 minute. Add half of the powdered sugar and beat for another 1-2 minutes until well mixed. Add the coconut milk and vanilla extract. Beat for another 1-2 minutes. Add the remaining powdered sugar and beat for 1 minute or until well mixed and fluffy. Add food coloring if you wish.
*One of the batches of cupcakes I made come out super fluffy and moist. It was almost the texture of pound cake and suspect I over mixed something. If that happens with yours, I would recommend saving the buttercream for another recipe and going the coconut whipped cream route. I haven’t been able to find an Aussie brand of coconut milk that will separate which is why I opted for buttercream but most in the US do separate.
To make the chocolate hearts:
vegan chocolate, preferably melting chocolates
Line a cookie sheet with wax paper or parchment paper and set aside. Place some vegan chocolate in a plastic baggy and stick it in the microwave. Heat for 15 seconds. Pull it out and mush the chocolate around. Repeat this process until the chocolate is fully melted. Snip the corner of baggy. Pipe hearts onto your prepared cookie sheet. Put it in the fridge to solidify. Once hard, decorate your cupcakes!
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Hope everyone has a great Valentine’s with their special someone or with friends! I’ll tell you how I spent my Valentine’s Day next week. It was kind of hilarious.
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I am SO happy it is Friday! It’s week two of the new school year and waking up early again is hitting me hard. I’ve been in grumpy zombie mode all week. I’ve wanted nothing but a serious nap. I went to bed one night at 9:30 and I still can’t shake it! This weekend I will be lounging in bed late every morning and soaking up the laziness! I think I may also work on some Valentine’s Recipes and check out Wolf of Wall Street. Has anyone seen it? Thoughts?

ok, Friday Favorites:

New Music: New Taking Back Sunday (duh!):

Favorite new exfoliant: Lush‘s Let the Good Times Roll. This was one of my Sydney Lush purchases and I can’t get enough of it. It smells amazing, like caramel popcorn, and leaves my skin so soft. The lady at Lush told me to use it every other day or every three days. It nearly kills me not to use it every night. Ob-sessed!  I think it’s seasonal, though :/

Picture from Lush.com

Picture from Lush.com

Favorite New Make-up: Garnier’s BB cream. I’m not going to get into a big make-up rant because I sound like a commercial. I will say getting up early, working with kids and living in a sunny, hot climate has resulted in me almost never wearing makeup during the day. When I do, I wanted something much lighter and gentler on my skin. This meets all those requirements. Plus, my skin actually looks better after I wear it. True story. Downside- it’s not all natural. Leave a comment below if you have a good all natural foundation you use.

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Favorite Beverage: Boost’s King William Smoothy. It’s just cold, liquid chocolate. Perfect thing to kick my chocolate cravings. To make vegan, I switched the milk for soy milk and the yogurt for sorbet. In this case, I’m pretending all chocolate is vegan. I’m the worst vegan ever.

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Favorite Treat: Popsicles. When I can’t afford the above smoothie, I reach for these. It’s been hot here and I’ve been on a cold treat kick. I made these fudgesicles a few weeks ago and had to force myself to keep them to a snack. A hot meal for lunch and dinner? Nah, bring on the frozen chocolate!

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Mocha Fudgesicles
slightly altered from Take A Mega Bite

Ingredients:

  • 1 (14 oz) can full fat coconut milk
  • 3/4 cup vegan chocolate chips or vegan chocolate
  • 1 T instant espresso or 2 T instant coffee
  • pinch salt
  • 1/2 t vanilla
  • 1/2 T- 1 T sugar, depending on the chocolate used (my chocolate chips were sweet enough so I used 1/2T)

Place the coconut milk, chocolate, and espresso in a saucepan and heat until chocolate is mostly melted. Set aside for 5 minutes for the coffee to steep. Stir in salt, vanilla, and sugar. Taste and add more sugar to taste. Pour into popsicle mold and freeze for a few hours or over night.

If you do not have popsicle molds (like myself), pour into small paper or plastic cups, cover with tin foil and poke your popsicle stick through the tin foil. Freeze for a few hours or over night.

When ready to eat, run the mold under warm water. If you pull a stick out sans pop just run it under water and place back in the popsicle to freeze.

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These were so creamy and delicious. I definitely hoarded them from the children because I didn’t want to share. I mean… because they don’t need the caffeine. yeah…we’ll go with that.

Now, what are your weekend plans?

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