Tropical Sun Crunchy Coconut Peanuts 330 g (Pack of 6)

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Servethe tofu skewers with the peanut satay sauce on the side for dipping. I often split the sauce into small bowls so that everyone can have their own dipping-friendly serving. Color: With the added ingredients like yams, pumpkin, and food coloring, mochi can be made any color you want. For a refreshing and crunchy side,serve with a cucumber salad tossed in a simple salad dressing made with rice vinegar, sugar and salt to taste.

Put the coconut oil, onions, lime leaves and half a teaspoon of salt in a large saute pan for which you have a lid. Put the pan on a medium-high heat, and cook, stirring often, for 10 minutes, until the onions are translucent and lightly coloured. Stir in the desiccated coconut, cook for another three to five minutes, until lightly browned, then stir in the rice. Pour in the coconut milk and 200ml water, cover the pan, turn the heat down low and cook gently for 15 minutes. Take off the heat, leaving the lid on, and set aside for 15 minutes. When ready, lift off the lid, fluff the rice with a fork and leave to cool slightly. The list of ingredients in the recipe looks a bit long at first glance, but don't worry - many of the ingredients are used in both the marinade and the sauce. These vegan tofu satay skewers are a huge hit with our family (even the former tofu-haters!) and also really simple to make!This curry leaves, peanut, and coconut chutney is a unique mix of creamy nuttiness, spicy tempering, and fresh curry leaves flavors. It is a perfect side to a dosa, idli, or any South Indian breakfast but I wouldn’t limit it to just that! Meanwhile, make the sambal. Put all the ingredients bar a teaspoon of lime juice in a food processor and blitz for a minute, until the mix resembles breadcrumbs. Tree nuts include almonds, walnuts, hazelnuts, brazil nuts, cashew nuts and pistachios. People who are allergic to tree nuts sometimes ask us if they are likely to react to coconut because of the name. Foods that are close biological relatives often share similar proteins, which can lead to a process called cross-reactivity – where a person allergic to one food also reacts to another. But the coconut is a member of the palm family and only distantly related to tree nuts. The botanical distance between coconuts and tree nuts would suggest that people with tree nut allergy should be able to tolerate coconut and studies have shown that this is generally true. Therefore, there is no general recommendation that patients with tree nut allergy should avoid coconut. For the sauce, whisk the mango puree, condensed milk, oil, one and a half tablespoons of amchur, if using, and the lime juice in a large bowl until well mixed.

Peanut butter: Choose a natural peanut butter that contains just one ingredient - peanuts. Plus maybe a little salt. I like the Meridian brand or my latest discovery, Manilife. They have a deep roast flavour that's just irresistible. Snowy looking and slightly sweet, these coconut and peanut filled mochi balls are incredibly fun to make and eat. I chose the easygoing recipe from Kristina Cho’s debut cookbook, Mooncakes and Milk Bread, because the mochi balls embody the joy that fills her book. The balls, which are called 糯米糍 – nuòmǐcí in Mandarin and lo mai chi in Cantonese, are popular sweet treats at Chinese bakeries. When I first spotted them many years ago, I thought they were a small version of commercially-made snowball cakes sold at American supermarkets. No way! The southern Chinese coconut and peanut mochi balls are gluten-free, require no baking, and feature a glutinous rice dough (“mochi”) encasing a peanutty filling. Heat the oven to 200C (180C fan)/390F/gas 6. First, make the sponge. Grease and line a square, 20cm cake tin with greaseproof paper. Put the butter and sugar in the bowl of a stand mixer with the paddle attachment in place and mix on medium-high speed for two minutes, until pale and fluffy. Turn down the speed to medium and mix in the eggs one at a time (don’t worry if the mixture curdles). Turn the speed down to low, add the flour, a quarter-teaspoon of salt and half a teaspoon of lime zest, then pour in the milk to create a batter. Transfer to the lined tin and spread out evenly. Coconut flour: AKA the diva of low carb flours. It absorbs lots of liquid and the end result can be brittle if you don't get the ingredient balance right. However, if used correctly coconut flour recipes taste delicious. Plus, it's a super-healthy low carb flour - high in fibre and low in carbs. Read more about the benefits of coconut flour here. Over the past several months I have been enjoying creating simple “How-To” recipes like homemade Vitamix peanut butter, seed butter, nut milk , granola, celery juice, etc. Today I’m adding to the list with this easy homemade coconut peanut butter that can become a staple in every house (given there are no peanut allergies of course!).

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Got that sweet tooth that you just can’t satisfy? You probably can with these peanut butter balls! They taste exactly like a peanut butter cup…except no sugar! For the sweetener, I used coconut sugar because that’s what I had in the pantry, but brown sugar, rapadura sugar or even just standard white sugar can be substituted. Flexibility is key here! Unsweetened coconut milk (canned, not the beverage variety). This is where most of the coconut flavor comes! It also makes the mochi delightfully soft and tender. Drop it into your coconut flakes and roll around with your hands so the coconut covers the ball. Reshape into a ball if needed. While the sponge is baking, make the coating. Put a large frying pan on a medium heat, add half the coconut, and toast, stirring frequently, for seven minutes, until golden. Tip into a large bowl, add the remaining untoasted coconut and half a teaspoon of lime zest, and set aside.

Peanuts. I used roasted unsalted peanuts but you can use salted, or unroasted (just make sure you roast them before using). There are so many ways to enjoy this delicious and easy homemade peanut butter recipe. Here’s some inspiration: This Creamy Peanut Butter Coconut Curry uses basic long life pantry and freezer items. Curry paste, tinned tomatoes, tinned beans, coconut milk and frozen veggies all get incorporated into this wholesome and hearty curry. And don’t forget that all-important peanut butter for extra creamy flavour! Essentially, you need a mild-to-moderate heat curry paste that’s going to play well with the flavours of tomato, coconut and peanut. I haven’t tried the recipe with curry powder instead of paste yet, but I suspect that would also work in a pinch. If you use curry powder to make this, leave me a comment below so I know how it turns out! Step 7: Serve with rice (Jasmine, white, brown) or noodles and top with chopped peanuts. Enjoy! Popular Substitutions & Additions

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Use extra-firm tofu for best results - It holds its shape well and doesn't crumble easily. Make sure to use the regular firm type of tofu, and notsilken tofu. You can press firm tofu in a tofu press, or wrapped in paper towels with a weight on top to remove excess moisture. Wipe dry the pan and put it on a medium-high heat. Add a tablespoon of oil, the garlic, ginger, chilli, coriander stalks and lime leaves, and fry, stirring regularly, for three minutes, until fragrant and golden. Add the peppers, onion, plantains, another tablespoon of oil and half a teaspoon salt, and cook, stirring occasionally, for 15 minutes, until translucent. Stir in half the paprika and all the tomato paste, and fry, still stirring so it doesn’t catch, for five minutes. Satay tofu is equally yummy as a summer party dish, or as a delicious meal to brighten up a grey day. I hope you love this easy recipe as much as we do! Ingredient tips Now while this recipe is super easy, it’s also very messy! I do recommend that you freeze the peanut butter mix for an hour before adding the coconut and shaping into balls. It will make it so much easier to handle. For this traditional Coconut Peanut Mochi recipe, I made a minor tweak by moistening the filling ever so slightly with some coconut oil––I find that it binds the filling together a bit, so that it’s slightly less crumbly than the traditional version.

Okay, that’s all the doom and gloom chat you’re going to get out of me here. Because I’ve got a delicious, creamy Peanut Butter Coconut Curry recipe for you. Peanut Butter Coconut Curry Pantry Staples

That being said, I still love me some peanut butter from time to time. So I make my own healthier version that makes me feel less guilty when I eat it. Put a teaspoon of oil in a large saucepan for which you have a lid on a medium-high heat. Once hot, add the reserved prawn shells and heads, and cook, stirring occasionally, for five minutes, until deeply pink. Pour in 500ml water, bring to a boil then turn down the heat to medium and simmer for 20 minutes. Crush the heads and shells with a potato masher to extract as much flavour from them as possible, then pour the mix into a medium heatproof bowl and put to one side.