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If you like coconut, you will love this book. It’s written for coconut lovers as well as for the growing number of health conscious individuals who recognize coconut as a marvelous health food.
Every recipe contains coconut in one form or another. Some recipes such as Coconut Battered Shrimp and Coconut Macaroons use shredded or flaked coconut. Others such as Chicken A La King and Strawberry Chiffon Pie use coconut milk or cream in place of dairy. The salad dressings and mayonnaise recipes are based on coconut milk and oil.
This book contains nearly 450 recipes with a mixture of both vegetarian and non-vegetarian dishes to choose from. You will find recipes for creating savory main dishes, appetizing side dishes, satisfying snacks, and nutritious beverages. You will find recipes for dairy-free smoothies and blender drinks, creamy soups and hearty chowders, delicious curries, stews, and casseroles. If you like desserts, you will find plenty here to choose from, including German Chocolate Cake, Coconut Pecan Pie, and Chocolate Almond Ice Cream.
Concerned about sugar? No problem. Every sweet or dessert recipe includes a low sugar version. These recipes use very little sugar or none at all.
Coconut is ideal for low-carbohydrate diets because it contains very little effective (i.e., digestible) carbohydrate. It’s consists primarily of indigestible fiber and, therefore, is a healthy and tasty low-carbohydrate, high-fiber food. The milk, cream, and oil are also low in carbohydrate and give foods a rich creamy taste and texture that is both healthy and delicious.
Blueberry Coconut Muffins
½ cup coconut milk
½ cup honey
1 teaspoon vanilla
1 cup whole wheat flour
½ cup grated coconut
2 teaspoons baking powder
¼ teaspoon salt
1 cup fresh blueberries
Preheat oven to 400 degrees F. Combine coconut milk, egg, honey, vanilla in a bowl and mix thoroughly. In a separate bowl mix together flour, coconut, baking powder, and salt. Add the dry ingredients to the wet, mixing just until moistened. Fold in blueberries. Pour into greased muffin cups. Bake for 15 minutes. Makes one dozen muffins.