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Gluten-Free Coconut Protein Pancakes
Breakfast American

Gluten-Free Coconut Protein Pancakes

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine coconut flour and protein powder in a bowl. Whisk in eggs. Add milk, 1/4 cup at a time, mixing thoroughly until incorporated; batter should not be too thick or too runny. Sprinkle coconut flakes and chocolate chips into batter; mix well.
  2. 2 Grease a large skillet with olive oil spray and place over medium-high heat.
  3. 3 Cut banana into 24 slices. Place all slices into the skillet and fry until golden brown, about 3 minutes. Flip banana slices, add a drop of honey onto each one, and cook until caramelized, about 3 more minutes. Transfer banana slices to a plate.
  4. 4 Using 1/2 of the pancake batter, spoon four equal circles into the skillet. Press 3 banana slices into each circle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove to a plate and repeat to make remaining pancakes.

By Ingrid Sia

Addictive and Healthy Granola
Breakfast American

Addictive and Healthy Granola

3.7

Prep
15 min
Cook
35 min
Total
110 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray or line with non-stick aluminum foil.
  2. 2 Whisk maple syrup, vanilla extract, cinnamon, rose water, and salt together in a bowl.
  3. 3 Mix oats, rice cereal, coconut, cashews, raisins, dried blueberries, pecans, almonds, dried cranberries, and brown sugar together in a separate bowl. Pour maple syrup mixture over oat mixture and stir until evenly coated. Spread oat mixture onto the prepared baking sheets.
  4. 4 Bake in the preheated oven for 20 minutes; stir and continue baking until slightly crisp and lightly browned, 15 to 25 more minutes. Cool on baking sheets before serving, about 1 hour. Store in air-tight containers.

By HealthRebootCoach

Granola, Honey
Breakfast

Granola, Honey

4.7

Prep
10 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spread oats and coconut flakes onto a rimmed baking sheet.
  3. 3 Bake in the preheated oven for 8 minutes; stir oats and coconut and rotate baking sheet. Continue baking until oats and coconut are toasted, about 8 more minutes.
  4. 4 Whisk honey, coconut oil, vanilla extract, and cinnamon together in a bowl until smooth. Add oat mixture to honey mixture and stir until evenly coated.
  5. 5 Line the baking sheet with a silicone liner or parchment paper. Spread oat mixture evenly onto baking sheet.
  6. 6 Bake in the oven until granola is toasted, 8 to 15 minutes. Stir granola and transfer liner and granola to a wire rack to cool completely.

By Gwenevere Madsen Bland

Dark Honey Pecan Granola
Breakfast

Dark Honey Pecan Granola

2.5

Prep
10 min
Cook
77 min
Total
147 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a 13x17-inch baking dish with parchment paper.
  2. 2 Combine oats, pecan halves, coconut flakes, and flax seeds in the prepared baking dish; mix well.
  3. 3 Combine honey, white sugar, coconut oil, and salt in a large microwave-safe bowl. Microwave on high until mixture starts to bubble, 2 to 3 minutes. Whisk until honey and coconut oil are well-combined. Stir in vanilla extract.
  4. 4 Pour honey mixture over oat mixture in the baking dish; stir until evenly distributed.
  5. 5 Bake in the preheated oven, stirring every 15 minutes, until oats are a deep golden brown, about 1 hour 15 minutes. Allow to cool, about 1 hour. Break oat clusters apart before serving.

By JW

Rainbow Smoothie Packs
Breakfast

Rainbow Smoothie Packs

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place all ingredients except Almond Breeze almondmilk in a small zip-top bag. Freeze until ready to use. To prepare smoothies, place the ingredients and Almond Breeze almondmilk in a blender and puree until smooth.

By Almond Breeze

Rainbow Smoothie Pops
Breakfast

Rainbow Smoothie Pops

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Place all ingredients in a blender and puree until smooth. Pour puree into 4 to 6 popsicle molds. Insert handles, or cover the top of the molds with foil. Carefully make small slits over each pop and insert wooden sticks. Freeze until firm, at least 4 hours.

By Almond Breeze

Coconut Sorbet
Dessert American

Coconut Sorbet

3.7

Prep
10 min
Cook
Total
55 min

Instructions

  1. 1 Pour coconut milk into a container. Add water to the empty can, swirl, and pour into the container. Whisk in sugar until dissolved, then stir in coconut flakes. Cover and freeze until chilled, about 30 minutes.
  2. 2 Pour coconut mixture into an ice cream maker and churn according to the manufacturer's instructions until soft and creamy, 15 to 20 minutes.

By lpattan

Hawaiian Chocolate Macadamia Nut Tart
Dessert American

Hawaiian Chocolate Macadamia Nut Tart

4.2

Prep
10 min
Cook
58 min
Total
68 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool.
  3. 3 Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
  4. 4 In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust.
  5. 5 Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.

By BRANDY20001

Air-Fried Keto Coconut-Breaded Cod
Dinner American

Air-Fried Keto Coconut-Breaded Cod

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 Marinate cod in 1/4 cup coconut aminos in a glass or ceramic bowl in the refrigerator for 8 hours.
  2. 2 Combine Parmigiano-Reggiano cheese, bread crumbs, coconut flakes, sweetener, salt, and chipotle pepper in the bowl of a food processor; blend into a moderately fine powder. Transfer to a large plate.
  3. 3 Mix together egg yolks, cream, and 2 tablespoons coconut aminos in a shallow bowl until well combined for egg wash.
  4. 4 Remove fish fillets from marinade, dip in egg wash, and cover completely in bread crumb mixture until thickly coated. Discard any excess marinade.
  5. 5 Air-fry at 360 degrees F (182 degrees C) until fish flakes easily with a fork, 7 to 8 minutes.

By theChrisMarsh

Superfood Bar
Appetizer American

Superfood Bar

5.0

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Line a 9x13-inch baking pan with parchment paper.
  2. 2 Combine buckwheat, hemp seed hearts, almonds, coconut flakes, chia seeds, and cacao nibs in a large bowl.
  3. 3 Mix 1 1/2 cup almond butter, sugar, honey, and salt together in a large saucepan over low heat. Cook, stirring frequently, until sugar dissolves, about 5 minutes. Pour in buckwheat mixture; stir until completely coated. Press mixture into the prepared pan.
  4. 4 Place chocolate chips and 1 tablespoon almond butter in a small saucepan over low heat; stir until melted, about 5 minutes. Spread melted chocolate over the mixture in the pan with a spatula.
  5. 5 Refrigerate until firm, about 1 hour. Cut into bars.

By my2peaches

Zucchini Bread with Coconut
Bread & Baking American

Zucchini Bread with Coconut

4.8

Prep
25 min
Cook
60 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
  2. 2 Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible.
  3. 3 Combine flour, coconut flakes, baking powder, baking soda, and salt in a mixing bowl.
  4. 4 Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy. Mix in zucchini and eggs. Pour wet ingredients into dry ingredients and stir until well combined. Pour into the prepared loaf pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.
  6. 6 Remove from the oven and let cool in the pan for 10 minutes. Invert onto a wire rack and let cool completely.

By Barbara Sauermann

Easy Three-Ingredient Gluten-Free German Christmas Coconut Cookies
Dessert European

Easy Three-Ingredient Gluten-Free German Christmas Coconut Cookies

4.8

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating. Fold in coconut flakes with a spatula.
  3. 3 Use 2 teaspoons to place little mounds of coconut mixture 2 inches apart onto the baking sheets.
  4. 4 Bake in the preheated oven until lightly browned, 15 to 20 minutes, depending on the size of the cookies. Allow to cool on baking sheet for a few minutes, then carefully transfer onto a wire rack to cool completely.

By vewohl

Coconut Flour Pie Crust
Dessert

Coconut Flour Pie Crust

5.0

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Process flour, coconut flakes, coconut sugar, and salt in the bowl of a food processor until completely combined and coconut flakes have been finely chopped, about 30 seconds.
  2. 2 Add cubed butter and eggs to flour mixture; pulse until completely combined and mixture begins to form a ball, 1 to 2 minutes. Remove dough and shape into a disk on a piece of plastic wrap. Wrap completely and chill for 20 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Meanwhile, remove dough from refrigerator and place on a piece of parchment paper; place another piece of parchment paper on top of dough. Roll dough into an 11-inch circle; chill rolled dough for 10 minutes.
  5. 5 Remove top layer of parchment paper; invert dough into a 9-inch pie plate. Remove parchment and gently shape dough to fit pie plate and flute or trim edges to top of rim. Prick bottom and sides of pie crust with a fork.
  6. 6 Bake in the preheated oven until edges are browned and crust is slightly golden, 15 to 20 minutes. Remove to a wire rack and cool completely.

By Pam Lolley

Coconut Cardamom Iced Coffee
Drink

Coconut Cardamom Iced Coffee

4.9

Prep
7 min
Cook
3 min
Total
10 min

Instructions

  1. 1 Place coconut flakes and and pinch of cardamom in a small pan over medium heat. Stir constantly until lightly browned, 3 to 4 minutes. Remove from heat.
  2. 2 Place cold brew concentrate, 1/8 teaspoon cardamom, coconut milk, coconut extract, and sweetener in a blender. Blend until thoroughly mixed, 5 or 6 seconds.
  3. 3 Fill 3 large glasses halfway with ice. Divide coffee mixture among glasses; top with shredded coconut.

By France Cevallos

Keto Chocolate-Coconut Mousse

Keto Chocolate-Coconut Mousse

4.3

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Combine cottage cheese and cream cheese in the bowl of a mini food-processor. Blend until smooth and no lumps remain, about 30 seconds. Scrape down sides of bowl and add in sweetener, cocoa powder, and coconut extract. Blend again until thoroughly combined.
  2. 2 Refrigerate until set, at least 30 minutes. Top with coconut before serving.

By France Cevallos

Easy Coconut Sheet Cake
Dessert

Easy Coconut Sheet Cake

4.5

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
  2. 2 Mix flour and baking powder in a bowl.
  3. 3 Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
  4. 4 Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
  5. 5 Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.

By Tinkerbell

Coconut Chicken in the Air Fryer
Dinner

Coconut Chicken in the Air Fryer

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
  2. 2 Meanwhile, combine tapioca starch, jerk seasoning, and garlic in a shallow bowl for the dry mix. Beat together egg and hot sauce in a separate shallow bowl for the egg wash. Combine corn flakes and coconut flakes in a third shallow bowl for the crust.
  3. 3 Dip each chicken tender into the dry mix, shaking off excess spice. Dip into egg wash, draining excess, and dredge through the crust mixture. Repeat steps for each tender.
  4. 4 Place crusted chicken tenders into the air fryer basket and cook on high for 6 minutes. Turn tenders and cook for another 6 minutes until chicken is cooked through and coating is crisp.

By thedailygourmet

Dried Cranberry Fruit-Nut Bars
Appetizer

Dried Cranberry Fruit-Nut Bars

Prep
15 min
Cook
25 min
Total
190 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix almond flour, butter, and 1 egg in a bowl until well combined. Press into the bottom of an 8-inch square pan.
  3. 3 Stir chocolate chips, walnuts, cranberries, coconut flakes, sunflower seeds, and flax seeds together in a large bowl. Cover the almond dough with this mixture.
  4. 4 Mix cream and remaining egg thoroughly in a small bowl; pour evenly over the fruit-nut mixture.
  5. 5 Bake in the preheated oven for 25 minutes. Remove from the oven and cool to room temperature, 30 to 45 minutes. Chill in the refrigerator for 2 hours before cutting into 16 bars.

By catwall

Keto Coconut Cookies
Dessert

Keto Coconut Cookies

3.4

Prep
15 min
Cook
17 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat sweetener and butter together in a bowl until creamy. Add eggs, heavy cream, and almond milk; beat until smooth. Scrape down sides with a spatula.
  3. 3 Mix coconut flakes, coconut flour, almond flour, baking powder, baking soda, and salt together in a separate bowl. Beat into the butter mixture until dough comes together.
  4. 4 Drop teaspoonfuls of cookie dough onto the baking sheets.
  5. 5 Bake in the preheated oven until golden brown, about 17 minutes. Cool on the baking sheet for 3 minutes before transferring to a wire rack.

By Brenna Sullivan

Cream of Coconut Pineapple Upside-Down Cake
Dessert

Cream of Coconut Pineapple Upside-Down Cake

4.5

Prep
20 min
Cook
62 min
Total
107 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
  2. 2 Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
  3. 3 Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
  4. 4 Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
  5. 5 Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
  6. 6 Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.

By Carl1121

Chocolate-Cherry-Coconut Granola Bars
Lunch

Chocolate-Cherry-Coconut Granola Bars

Prep
15 min
Cook
5 min
Total
140 min

Instructions

  1. 1 Line a 9x13-inch baking pan with a piece of parchment paper that is large enough to go up all sides of the pan.
  2. 2 Combine oats, rice cereal, coconut, almonds, and cherries in a large mixing bowl and set aside.
  3. 3 Combine honey, peanut butter, brown sugar, coconut oil, vanilla extract, and salt in a small saucepan. Heat over medium heat until brown sugar is melted; continue to simmer for 1 minute more. Pour heated mixture into the dry ingredients and stir to fully combine. Stir in chocolate chips.
  4. 4 Pour granola into the prepared baking pan and press firmly with a nonstick spatula or lightly oiled hands to tightly compact and distribute evenly throughout.
  5. 5 Refrigerate for 2 hours.
  6. 6 Remove from the refrigerator and slice into 20 equal portions. Tightly wrap individually in plastic wrap or serve immediately.

By Collette Duck

Carrot Cake Bites
Appetizer

Carrot Cake Bites

5.0

Prep
20 min
Cook
Total
95 min

Instructions

  1. 1 Combine dates and apricots in a small measuring cup or bowl. Add enough hot water to cover and allow fruit to soak for 15 minutes to soften.
  2. 2 Drain dates and apricots and add to the bowl of a food processor. Add carrots, walnuts, coconut flakes, almond butter, flax meal, cinnamon, ginger, nutmeg, vanilla extract, and salt. Pulse, scraping down the sides frequently, until mixture comes together to form a mostly smooth, sticky dough, 5 to 7 minutes.
  3. 3 Scoop out tablespoon-sized balls of dough using a lightly greased tablespoon measure. Roll into balls with lightly greased hands.
  4. 4 Place bites into an airtight container and freeze until set, at least 1 hour. Keep stored in the freezer.

By Kim

Pomelo Salad with Peanuts, Mint, and Chile
Lunch Asian

Pomelo Salad with Peanuts, Mint, and Chile

5.0

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
  2. 2 Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.
  3. 3 Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
  4. 4 Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.

By LauraF

Pound Cake with Lemon Coconut Glaze
Dessert

Pound Cake with Lemon Coconut Glaze

3.0

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
  2. 2 Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.
  3. 3 Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
  4. 4 Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.
  5. 5 Pour batter into the prepared loaf pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.
  7. 7 Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.
  8. 8 Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.

By cookieworshipper

Coconut Vanilla Doughnuts
Snack

Coconut Vanilla Doughnuts

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Grease a 6-donut pan with coconut oil and preheat oven to 350 degrees F.
  2. 2 Sift together all the flour ingredients: rice, garbanzo, potato starch, arrowroot, baking powder, baking soda, xanthan gum and salt. Whisk together in a bowl and set aside.
  3. 3 In a medium pot, add in milk and coconut oil and allow to warm over low heat until the coconut oil melts (do not allow to boil). Mix gently with a wooden spoon while it's warming. Once the coconut oil is melted, remove from heat and add in the sugar. Stir together to allow the sugar to dissolve completely. Add in apple sauce and vanilla extract and stir to combine.
  4. 4 Pour the liquid mixture into the dry ingredients and mix gently to combine together well. (If clumps still develop, you can use an immersion blender and mix the batter for a few minutes until you see a very smooth consistency in the batter.)
  5. 5 Add in coconut flakes and mix with a wooden spoon to combine. Pour into pre-greased donut pan and fill about halfway to allow for rising of the batter.
  6. 6 Bake for 15 minutes at 350 degrees F. Remove from the oven and allow to cool 15 to 30 minutes. Gently scrape the sides of each well and flip the pan over to remove. You can use a toothpick to help the donuts lift out of the pan.
  7. 7 To coat the donuts in coconut flakes: Make a glaze by adding the powdered sugar into a small bowl and adding in 1 tablespoon at a time of hot water. Mix well to combine. Coat the donuts thinly with the glaze and drop onto a plate with coconut flakes to coat all over. Makes 6-8 donuts.

By So Delicious Dairy Free

Gluten-Free Vegan Carrot Cake
Dessert

Gluten-Free Vegan Carrot Cake

5.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square pan.
  2. 2 Mix rice flour, sugar, potato starch, tapioca starch, cinnamon, baking powder, baking soda, xanthan gum, salt, and nutmeg together in a bowl. Add pineapple, 1/4 cup reserved pineapple juice, yogurt, carrots, walnuts, coconut, applesauce, vegetable oil, and vanilla extract to flour mixture; mix with a wooden spoon until well blended. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

By shadelta

One-Bite Thai "Flavor Bomb" Salad Wraps (Miang Kham)
Dinner Thai

One-Bite Thai "Flavor Bomb" Salad Wraps (Miang Kham)

5.0

Prep
45 min
Cook
5 min
Total
60 min

Instructions

  1. 1 Combine coconut, peanuts, shallot, ginger, lime zest and juice, brown sugar, fish sauce, and water in a small saucepan, swirl to mix, and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until the mixture reduces by about half and starts to thicken up.
  2. 2 Remove from heat and let cool to room temperature before using. Sauce will get thicker once cooled. If sauce is too thick, thin out with a little bit of water. If it's too runny, simply put it back on the heat and reduce it a little more.
  3. 3 To make the wraps, place a heaping teaspoon of chicken in a spinach leaf, top with a big pinch of toasted coconut, a few peanuts, a Thai basil leaf, one piece of lime, one piece of Thai chili, one or two pieces of shallots, and one or two cubes of ginger.
  4. 4 Top with 1 teaspoon of the sauce and wrap everything into one neat bite. These must be eaten in a single bite to get all the flavors working properly together.

By John Mitzewich