Tag-Archive for ◊ fruit ◊

12 Oct 2019 Coconut-Banana Muffins
A whole pan full of Coconut Banana Muffins! What better way to start a day? Leftovers keep well, too!

I love muffins and I love all things coconut. I can’t think of anything better on a cool Sunday morning than a warm coconut muffin, a hot latte, some social media, an old fashioned magazine or newspaper, jammies, fluffy slippers…

This recipe makes 12 delicious muffins. The muffins are dense and sweet, the top is crunchy, the banana and coconut combination is heavenly. These muffins keep well on the counter for a few day. Warm muffins today, room temperature muffins tomorrow. Yes, please.

Coconut-Banana muffin for one.

Coconut-Banana Muffins

  • 2 cups all-purpose flour (250g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon table salt
  • 1 cup mashed very ripe bananas (probably about 3 small/2 large bananas)
  • ¾ cup butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon coconut extract (optional, but a nice to have. Rather than running around all over town for coconut extract, I order on-line)
  • 1 cup sweetened flaked coconut (divided use)
  • 1-2 tablespoons granulated or coarse sugar
  1. Line a muffin tin with 12 paper muffin cup liners.
  2. Preheat oven to 375 degrees.
  3. Whisk together flour, baking powder and salt and set aside.
  4. In another bowl whisk together mashed bananas, melted butter, sugar, egg, vanilla, optional coconut extract, and ¾ cup sweetened flaked coconut.
  5. By hand, fold flour mixture into mashed banana mixture and stir until just combined and all flour has been moistened. Don’t overmix.
  6. Portion batter into the 12 prepared muffin tin.
  7. Sprinkle each muffin with a bit of the remaining ¼ cup coconut and a sprinkle of granulated or coarse sugar.
  8. Bake muffins at 375 degrees until muffins are puffed and golden, about 25 minutes.
  9. Cool slightly before serving.

Thanks for stopping by my kitchen today. See you again soon!

25 Aug 2019 Tropical Fruit Salsa with Cinnamon Toasted Tortilla Chips

The biggest issue with this dish is: when to eat it! Dessert? Appetizer? Snack? All three work but I think the best is a quiet summer afternoon on the porch with a chilled beverage of choice.

Tropical Fruit Salsa

  • 1 cup finely chopped fresh pineapple
  • 1 cup finely chopped fresh mango (1 large or 2 small)
  • 2/3 cup finely chopped kiwi (2)
  • ½ cup finely chopped red bell pepper
  • 1/3 finely chopped red onion
  • ¼ cup finely chopped cilantro
  • Juice of ½ fresh lime (2-3 teaspoonfuls)
  • Salt, optional, to taste (I never add salt)
  1. Combine all ingredients in a medium bowl. Season with salt, if desired.
  2. Serve with Cinnamon Toasted Tortilla Chips.

Cinnamon Toasted Tortilla Chips

  • ¼ cup sugar
  • ½ teaspoon cinnamon
  • 4 flour tortillas
  • 3 T. butter, melted
  1. Preheat oven to 350 degrees F.
  2. In a small bowl combine sugar and cinnamon. Set aside.
  3. Brush one side of tortillas with melted butter then sprinkle with 1 tablespoon cinnamon-sugar mixture.
  4. Using a pizza wheel or knife cut tortilla into 8 triangles (cut into 16 triangles if using XL tortillas)
  5. Place on baking sheet and place in preheated oven.
  6. Bake for 10-12 minutes, or until crisp.
  7. Let cool.
  8. Serve and share!

NOTES: Salsa can be made the night before and stored covered in refrigerator. Tortilla chips can be made a few hours before serving.

10 May 2019 Tropical Mango Scones

It takes a lot to get true mango flavor in baked goods.  This scone recipe manages it but it does require mango in three different forms: crushed freeze-dried mango, dried mango, and diced frozen mango. Then throw in a bit of coconut and a bit of lime zest and you have a Tropical Mango Scone. You also have to add an egg. An egg? In a scone? I am usually a scone purist. No eggs! But I’ll make an exception, just this one time, because it works in this recipe.

The original recipe only called for frozen mango, which is interesting in itself. I’d never baked with frozen mango. I didn’t think it would work, but it did! I added the freeze-dried mango (always available at Trader Joe’s, and now starting to show up in main stream grocery stores) and the dried mango (available everywhere) to boost the flavor.

Tropical Mango Scones

  • 2 cups (260g) all-purpose flour
  • approx. 20 grams (less than one ounce) freeze-dried mango crushed to a fine powder
  • ½ cup sweetened flaked coconut
  • ½ cup diced dried mango
  • ½ cup sugar + additional teaspoon sugar (divided use)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon table salt
  • zest of 2 limes
  • ½ cup butter, frozen
  • ½ cup heavy cream + additional 1-2 Tablespoons (divided use)
  • 1 egg
  • 1  teaspoon vanilla
  • ½ cup dried mango, diced
  • 1 cup frozen mango, diced into ¼ inch chunks
  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Combine flour, crushed freeze-dried mango, flaked coconut, diced dried mango, sugar, lime zest, baking powder and salt in a large bowl. Stir well to combine.
  4. In another bowl combine ½ cup heavy cream, egg, and vanilla and whisk until combined.
  5. GRATE the frozen butter into the flour mixture then, using a fork, stir the butter into the flour mixture until well combined.
  6. Drizzle the cream-egg-vanilla mixture over the flour-butter mixture. Using the fork, combine the ingredients into a cohesive ball, this may take awhile. If the mixture is too dry, work a little extra cream into the mixture.
  7. Gently fold in the frozen mango mini-chunks.
  8. Divide the dough in half. If necessary sprinkle with a bit of flour. Shape the dough into a circle about the size of a salad plate.
  9. Place onto one side of prepared baking sheet
  10. Using a sharp knife or a pizza cutter, divide dough into six equal pieces.
  11. Repeat with remaining dough in bowl (SEE NOTE BELOW).
  12. Brush tops of scones with the additional 1-2 heavy cream, then sprinkle with additional 1 teaspoon sugar.
  13. Bake for 18-20 minutes.
  14. Remove from oven and share 🙂

NOTE: The second half of the dough can be placed on a plate and frozen for later baking. No need to defrost before baking. Just place on a parchment lined baking sheet. Brush with heavy cream and sprinkle with sugar. Might need to bake 2-4 more minutes.

Thank you for stopping by my kitchen today!

04 May 2019 Apricot-Coconut Bars

Feel like baking this weekend? Try these! They are delicious, one of my favorite bar/tray bake recipes. The bars are buttery, crisp, jammy, and coconut-y all at the same time. The dozen or so diced dried apricots sprinkled on top of the apricot jam boost the apricot flavor appreciably.

I’ve been making these bars for at least a decade. The original recipe was made with raspberry jam (and no diced apricots, obviously), but I think my apricot jam version with the addition of diced dried apricots takes the cake…, the bar…, the tray bake!

Apricot-Coconut Bars

1 ½ cups sweetened flaked coconut, divided use

1 ¼ cups all-purpose flour

¾ cup packed light brown sugar

½ teaspoon salt

¾ cup cold, unsalted butter, cut into small pieces

1 ½ cups old-fashioned oats

¾ cup apricot jam

10-12 dried apricots finely diced

  1. Prepare a 9×13 pan by lightly greasing bottom and sides or lining with parchment paper.
  2. Preheat oven to 375 degrees F.
  3. Toast the coconut in a dry frying pan until golden. Stir constantly and watch carefully OR spread onto a baking sheet and bake in a 375 degree oven for about 8 minutes. Set aside to cool.
  4. In the bowl of a food processor blend flour, brown sugar and salt. With motor running add butter pieces gradually then blend until a dough begins to form.
  5. Add 1 cup of toasted coconut and all of the oatmeal to dough in bowl, mix lightly but thoroughly, approx. 2-4 short bursts.
  6. Reserve ¾ cup of the dough and set aside.
  7. Press remaining dough into bottom of a prepared 9×13 inch baking pan.
  8. Sprinkle chopped dried apricots over dough.
  9. Spread jam evenly over dried apricots and the dough layer (It might help to heat jam briefly in the microwave to make it easier to spread).
  10. Crumble reserved ¾ cup of dough over jam.
  11. Sprinkle reserved ½ cup coconut over top of bars.
  12. Bake in middle of preheated 375 degree oven for 20-25 minutes.
  13. Cool in pan.
  14. Lift entire slab out of pan, transfer to cutting board and cut into bars of desired size and shape.
  15. Bars can be made 3 days in advance and stored in an airtight container at room temperature.

Thanks for stopping by my kitchen today!