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Vegan Mocha Latte
Drink

Vegan Mocha Latte

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine coconut milk beverage and chocolate chips in a small saucepan over medium heat. Bring to a slow boil, whisking constantly, until chocolate chips are melted, 2 to 3 minutes. Whisk in espresso powder and cinnamon until completely incorporated. Remove from heat and stir in vanilla. Top with vegan whipped cream.

By Yoly

Coconut Mocha Frappe
Breakfast

Coconut Mocha Frappe

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place coconut in a skillet over medium-low heat and toast, stirring constantly until lightly browned, 3 to 4 minutes. Set aside 1/2 teaspoon for garnish.
  2. 2 Combine toasted coconut, coffee ice cubes, coffee, coconut milk, 2 tablespoons chocolate syrup, and sweetener in a blender; blend until icy and frothy. Pour into a large glass and top with whipped topping, reserved toasted coconut, and remaining chocolate syrup.

By Yoly

Coconut Crunch Healthier Whole-Grain Waffles
Breakfast

Coconut Crunch Healthier Whole-Grain Waffles

4.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Stir together flours, sugar, baking powder, and salt in a bowl. Stir together coconut milk, oil, eggs, and vanilla in another bowl.
  2. 2 Make a well in the flour mixture and pour in the egg mixture all at once. Stir just until moistened. (Batter will be slightly lumpy.)
  3. 3 Preheat a waffle iron according to manufacturer's instructions.
  4. 4 Lightly grease the preheated waffle iron and spoon 1/2 cup batter onto the surface. Close and cook until waffle is golden brown and the iron stops steaming, 3 to 5 minutes. Repeat to cook remaining waffles.
  5. 5 Top each waffle with 1 tablespoon yogurt, 1 tablespoon coconut chips, and 1 teaspoon agave nectar.

By thehungryscientist

Turmeric Iced Coffee Latte
Drink American

Turmeric Iced Coffee Latte

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Pour coconut milk, vanilla extract, and 1 packet stevia powder into a glass and stir to combine. Fill glass with ice cubes.
  2. 2 Combine water, instant coffee granules, 1 packet stevia powder, turmeric, ginger and cinnamon in a microwave-safe glass; stir to mix. Microwave for 30 seconds. Stir. Continue microwaving at 15-second intervals until hot and foamy. Carefully pour over the iced coconut milk.

By Yoly

Classic Belgian Waffles
Breakfast American

Classic Belgian Waffles

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium sized bowl mix together the flour, salt, and baking powder.
  2. 2 In a separate, larger bowl mix together the maple syrup, apple sauce, non-dairy milk, and vanilla.
  3. 3 Once the wet ingredients are well incorporated, add the dry ingredients and mix well until combined.
  4. 4 Cook according to your waffle iron's directions. We cooked ours on medium heat for about 5 minutes.

By So Delicious Dairy Free

Vegan Lemon-Poppy Seed Muffins

Vegan Lemon-Poppy Seed Muffins

5.0

Prep
15 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line cups with paper liners.
  2. 2 Whisk sugar, lemon juice, oil, lemon zest, and lemon extract together in a bowl until evenly blended. Add coconut milk and stir until well combined. Sift flour, baking powder, baking soda, and salt together in a separate bowl. Stir into sugar mixture. Fold in mashed banana and poppy seeds.
  3. 3 Spoon batter into the prepared muffin cups, filling each 3/4 full.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, at least 25 minutes.
  5. 5 Mix confectioners' sugar and 1 tablespoon lemon juice together in a bowl. Brush glaze on top of the cooled muffins.

By Yoly

Pina Colada Bread Pudding
Dessert American

Pina Colada Bread Pudding

5.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine 1 1/2 fluid ounces pineapple juice, 1/3 cup coconut, brown sugar, melted butter, and rum in a bowl; pour into the bottom of a 2 1/2-quart casserole dish. Place bread cubes on top.
  3. 3 Combine coconut milk beverage, eggs, remaining 4 1/2 fluid ounces pineapple juice, orange juice, remaining 1/3 cup coconut, white sugar, 2 teaspoons cinnamon, and nutmeg in large bowl; pour over bread cubes and sprinkle with a little cinnamon.
  4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes.

By Elaine Leithiser

Coconut Rum Cake
Dessert American

Coconut Rum Cake

5.0

Prep
20 min
Cook
45 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  2. 2 Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
  3. 3 Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
  5. 5 While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
  6. 6 Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.

By Yoly