By Carolina Santos-Neves
Coconuts show no sign of fruit fatigue. This multipurpose tropical fruit is not only a favorite flavor for many of us but a powerhouse food for its heart-healthy fatty acids and other important medicinal properties. Plus, it can help you feel fuller longer, thanks to its fat content, while burning more fat thanks to its metabolism-boosting abilities. And the beauty is that nowadays, coconut is sold in so many forms that it’s easy to add to your daily diet. Whether you love coconut milk, coconut water, coconut tortillas, coconut oil, or even just plain toasted coconut, we’ve made it even easier for you to add it to your repertoire in simple and healthy ways.
No Butter? No Problem
Toast with butter has been a breakfast staple for years, and while it’s simple and delicious, it is not the most nutritious way to start your day. What if you used coconut butter instead? Not only does it add fiber, potassium and magnesium to your toast, but it melts just like your favorite milk-based spread, but without the dairy. Drizzle with a touch of your favorite organic raw honey and sprinkle with bee pollen for protein and a little crunch.
Are you the kind of person that needs a little chocolate in your life each day? We can’t blame you. We also love the combo of chocolate and coffee, a.k.a. mocha. Add coconut to your mocha, in the form of chocolate coconut water, and you’re taking your morning coffee up a notch. The best part is that coconut water is hydrating, so basically you’re killing three birds with one stone. You’re getting your caffeine, while satisfying your sweet tooth, and getting a little extra hydration.
Brussels Sprouts, Meet Coconut
We love Fall for many reasons, but we love it most because our favorite little cabbage is back. Roasting this hearty veggie never gets old, but it’s also such an easy ingredient to experiment with when you’re cooking in the kitchen. Our latest go-to Brussels sprouts recipe: In a bowl mix olive oil, maple syrup and Gojuchang hot sauce (if you want sweeter, add more maple; if you like it spicier, go with more of the Korean hot sauce). Coat the sprouts with this marinade, roast at 400°F for 20 minutes, and then coat with toasted coconut and toasted black sesame seeds before serving.
Coconut Whipped Cream
This holiday season, you can top your pie with whipped cream and feel really good about it! Pour a can of coconut milk into a bowl and freeze over night. When you’re almost ready to serve up dessert, place your stand mixer’s bowl or blender jar in the fridge for 15 minutes. Take both out, scoop the frozen coconut milk into the bowl or blender, then mix on high for about 30 seconds. Add honey or your favorite sweetener, plus a touch of cinnamon, and you’ve got the perfect bounty of dairy-free whipped cream.
The Paleo Breakfast Burrito
Though these coconut meat based tortillas have been on the vegan and raw food circuit for a few years now, they’ve recently become more mainstream. We love just stuffing them with soft scrambled eggs, sliced avocado, and our favorite hot sauce. It’s quick and easy and filling. If you’re craving something on the sweeter side, try sliced banana, creamy tahini, agave and toasted chia.