Prep Time: 20 minutes
Cook Time: 12 hours
Servings: 10+
Coconut is one of our favorite foods. We use the oil, the meat, and Ryan even loves to drink the water straight out of the coconut! In this week’s Food Friday episode we discuss the reasons that we love coconut.
Here is just a few health benefits:
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It can help increase good cholesterols. (HD’L’s)
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It contains medium chain triglycerides such as lauric acid that when converted to monlaurin have antimicrobial qualities which fight infection and disease.
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The oil is high in plant saturated fats and is stable for cooking at high temperatures.
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It has been used around the world in tropical cultures as an important nutrient source.
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It is full of trace minerals such as zinc, copper, molybdenum, and manganese.
A tasty way to eat coconut is to make your own macaroons. We love Heather’s Choice Pacaroons and eat them quite frequently, but if you want to try your own recipe this is great one! The shout out for this recipe goes to Desarae Starck who sent us her recipe on IG – @desaraestarck. These are lovely and we can’t wait to dive in and make these ourselves!
ngredients:
For the base:
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1 1/2 cup unsweetened shredded coconut
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1/2 cup almond flour
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3 tablespoons of coconut oil melted
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1/4 cup maple syrup
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1 tsp vanilla
Directions:
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Make sure you have your Excalibur dehydrator ready to go.
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Mix all ingredients in your food processor.
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If you need to add more almond flour and coconut to form up do this now.
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Shape into desired shape and put on dehydrator trays.
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Dehydrate at 145 degrees for 12 hours. This may vary based on size.
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If you want to mix it up you can add other fruits, vanilla, pumpkin, cacao chips, peanut butter powder, purees, and zest of lemon and lime.