pineapple upside down cake daiquiri! 1 cup freshly frozen pineapple chunks 2 large fresh strawberries 2 splashes naturally sweetened pineapple-coconut or coconut sparkling water (Like La Croix) 2 handfuls crushed ice cubes 1 oz whipped cream vodka ½ oz pineapple rum recipe at the source!
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pineapple upside down cake daiquiri!

  • 1 cup freshly frozen pineapple chunks
  • 2 large fresh strawberries
  • 2 splashes naturally sweetened pineapple-coconut or coconut sparkling water (Like La Croix)
  • 2 handfuls crushed ice cubes
  • 1 oz whipped cream vodka
  • ½ oz pineapple rum

recipe at the source!

Source: foodboners

coconut cake pancakes with maple-glazed bananas! Coconut Cake Pancakes: 1/2 cup all-purpose flour 1 cup whole wheat flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons salt 1 egg 1 egg white 2 cups coconut milk 2 teaspoons vanilla extract 2 teaspoons canola oil Maple-Glazed Bananas: 3 bananas 1/3 cup pure maple syrup 1/4 teaspoon almond extract 1/2 teaspoon vanilla extract source!
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coconut cake pancakes with maple-glazed bananas!

Coconut Cake Pancakes:
  • 1/2 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 egg
  • 1 egg white
  • 2 cups coconut milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons canola oil
Maple-Glazed Bananas:
  • 3 bananas
  • 1/3 cup pure maple syrup
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract

source!

Source: foodboners

coconut honey ice cream! 2 cans coconut milk (both full-fat, or 1 light and 1 full-fat) 1/4 - 1/2 cup honey (to taste; can also use agave nectar) 1/2 tsp. cinnamon (optional) ____ Pour the coconut milk into a sauce pan and heat on medium heat. Stir in the honey until the honey dissolves. Stir in the cinnamon. Remove from the heat and let cool, refrigerate for at least 8 hours. Pour the chilled mixture into the bowl of an ice cream maker and freeze according to the manufacturer’s instructions. (source!)
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coconut honey ice cream!

  • 2 cans coconut milk (both full-fat, or 1 light and 1 full-fat)
  • 1/4 - 1/2 cup honey (to taste; can also use agave nectar)
  • 1/2 tsp. cinnamon (optional)
____
  1. Pour the coconut milk into a sauce pan and heat on medium heat. Stir in the honey until the honey dissolves. Stir in the cinnamon. Remove from the heat and let cool, refrigerate for at least 8 hours.
  2. Pour the chilled mixture into the bowl of an ice cream maker and freeze according to the manufacturer’s instructions.

(source!)

Source: foodboners

salted coconut caramel brownies - gluten free and vegan! recipe at the source!
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salted coconut caramel brownies - gluten free and vegan!

recipe at the source!

Source: foodboners

calico sunrise cocktail! 2 parts rum 2 parts pineapple juice 2 parts coconut juice 1 part amaretto 1 part grenadine ____ In a shaker with ice, shake all ingredients except grenadine. Pour into glass & top with grenadine. (source!)
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calico sunrise cocktail!

  • 2 parts rum
  • 2 parts pineapple juice
  • 2 parts coconut juice
  • 1 part amaretto
  • 1 part grenadine
____

In a shaker with ice, shake all ingredients except grenadine. Pour into glass & top with grenadine.

(source!)

Source: foodboners

coconut lemon poppy seed muffins! 2 cups all-purpose flour, leveled with a knife 1 tablespoon baking powder 1/8 teaspoon salt 2 eggs 1 cup milk 6 tablespoons Coconut Oil, melted and allowed to cool slightly the zest of 2 lemons 1/2 cup sugar, plus 1 tablespoon sugar 2 tablespoons poppy seeds ____ Preheat your oven to 400 degrees. Line a cupcake/muffin pan with 12 paper liners.  Add 6 tablespoons coconut oil to a small saute pan over medium heat until completely melted. Remove from heat and reserve. Sift the flour, baking powder, and salt. In a separate bowl, lightly beat the eggs. Add the milk, melted coconut oil, and lemon rind. And mix with a whisk to combine. Make a well in the flour mixture and add the wet mixture to the bowl. Stir until just combined. Add the sugar and poppy seeds, stirring until just combined. Add the batter to the muffin pan. To get equal sized muffins, use a small ladle or an ice cream scoop to portion out the batter.  Bake the muffins for 20-22 minutes; you want the muffins to have risen and be slightly golden brown on top, or when a toothpick inserted into the center of the cupcake comes out clean. (source!)
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coconut lemon poppy seed muffins!

  • 2 cups all-purpose flour, leveled with a knife
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 6 tablespoons Coconut Oil, melted and allowed to cool slightly
  • the zest of 2 lemons
  • 1/2 cup sugar, plus 1 tablespoon sugar
  • 2 tablespoons poppy seeds
____
  1. Preheat your oven to 400 degrees. Line a cupcake/muffin pan with 12 paper liners. 
  2. Add 6 tablespoons coconut oil to a small saute pan over medium heat until completely melted. Remove from heat and reserve.
  3. Sift the flour, baking powder, and salt.
  4. In a separate bowl, lightly beat the eggs.
  5. Add the milk, melted coconut oil, and lemon rind. And mix with a whisk to combine.
  6. Make a well in the flour mixture and add the wet mixture to the bowl. Stir until just combined. Add the sugar and poppy seeds, stirring until just combined.
  7. Add the batter to the muffin pan. To get equal sized muffins, use a small ladle or an ice cream scoop to portion out the batter. 
  8. Bake the muffins for 20-22 minutes; you want the muffins to have risen and be slightly golden brown on top, or when a toothpick inserted into the center of the cupcake comes out clean.

(source!)

Source: foodboners

coconut pancakes with grilled bananas and salted caramel rum sauce! (source!)
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coconut pancakes with grilled bananas and salted caramel rum sauce!

(source!)

Source: foodboners

coconut curry chicken soup! (source!)
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coconut curry chicken soup!

(source!)

Source: foodboners

(via Pineapple Banana & Coconut Cream Smoothie)
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(via Pineapple Banana & Coconut Cream Smoothie)

Source: foodboners