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Homemade Vegan Coconut Yogurt
Breakfast American

Homemade Vegan Coconut Yogurt

Prep
5 min
Cook
10 min
Total
990 min

Instructions

  1. 1 Whisk coconut milk in a large, heavy saucepan until smooth. Sprinkle agar-agar flakes on top. Let sit, undisturbed, until flakes are rehydrated, about 5 minutes.
  2. 2 Heat the milk gently over medium-low heat, stirring constantly, until a thermometer inserted into the center reads 180 degrees F (82 degrees C). Reduce heat to low and cook, stirring occasionally, until agar-agar is fully dissolved, about 5 minutes.
  3. 3 Remove the saucepan from the stovetop. Let milk cool, stirring occasionally, until it reaches 115 degrees F (46 degrees C). Speed up the cooling process by placing the saucepan in an ice water bath; stir continually until it reaches the correct temperature.
  4. 4 Open the probiotic capsules and sprinkle the powder over the milk. Discard capsules. Stir in sugar until dissolved.
  5. 5 Transfer the yogurt mixture to sterilized glass jars and cover with lids, or leave in the saucepan and cover. Let sit in a warm place, about 110 degrees F (43 degrees C), until thickened to desired consistency, 12 to 24 hours.
  6. 6 Chill yogurt in the refrigerator until set, 4 to 6 hours.

By ChefJackie

Chia Coconut Pudding with Coconut Milk
Breakfast American

Chia Coconut Pudding with Coconut Milk

4.8

Prep
10 min
Cook
Total
30 min

Instructions

  1. 1 Whisk together sweetened and unsweetened coconut milks, agave nectar, vanilla extract, cinnamon, and salt in a bowl; stir in chia seeds. Allow mixture to soak until thickened, at least 20 minutes, or cover the bowl with plastic wrap and refrigerate overnight.
  2. 2 Stir pudding and top with strawberries.

By Donna Kim

Butternut Squash Paleo 'Porridge'
Breakfast American

Butternut Squash Paleo 'Porridge'

4.8

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place butternut squash halves, cut-side up, in a baking dish; fill dish with 1/4 inch of water.
  3. 3 Bake in the preheated oven until softened, 50 to 60 minutes. Cool squash.
  4. 4 Scoop squash flesh into a bowl and mash with a fork or potato masher until smooth. Stir coconut milk and cinnamon into squash; top with walnuts.

By zbritalia

Baked Coconut French Toast
Breakfast American

Baked Coconut French Toast

4.6

Prep
15 min
Cook
30 min
Total
540 min

Instructions

  1. 1 Spray the inside of a 9x13-inch baking dish with cooking spray.
  2. 2 Arrange bread slices in a single layer in the prepared baking dish.
  3. 3 Whisk coconut milk, egg substitute, sugar, and vanilla extract together in a bowl until evenly combined; pour over bread. Turn bread over to coat. Cover baking dish with plastic wrap and refrigerate, 8 hours to overnight.
  4. 4 Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
  5. 5 Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes.
  6. 6 Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes.

By Andree Vaillancourt

Gluten-Free Donuts
Breakfast American

Gluten-Free Donuts

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat oil in a deep fryer or in a large saucepan to 300 degrees F (150 degrees C).
  2. 2 Beat coconut milk, all-purpose flour, egg, almond flour, coconut flour, honey, and guar gum together in a bowl using a hand mixer until mixture resembles thick pancake batter.
  3. 3 Drop batter by rounded spoonfuls, in batches, into the hot oil; fry until donuts are dark brown, 3 to 5 minutes. Transfer donuts to a paper-towel-lined plate with a slotted spoon. Pour confectioners' sugar into a shallow bowl. Roll donuts in confectioners' sugar until coated.

By Michelle2s

Milk-Free Fluffy Pancakes
Breakfast American

Milk-Free Fluffy Pancakes

4.8

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Stir coconut milk and vinegar together in a bowl; set aside until the coconut milk tastes sour, about 5 minutes.
  2. 2 Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
  3. 3 Beat egg and melted butter into the coconut milk mixture; pour into the flour mixture and whisk together until no lumps remain in the batter.
  4. 4 Prepare a large skillet with cooking spray and place over medium heat.
  5. 5 Ladle batter into the skillet 1/4 cup at a time; cook until bubbles appear on the top of the pancake, about 5 minutes. Flip the pancake and continue cooking until the bottom is browned and the center is cooked through, 2 to 3 minutes more.

By Absheres

Coconut Milk Pancake
Breakfast American

Coconut Milk Pancake

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk coconut milk, egg, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter combined.
  2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

By ohtammmy

AIP Breakfast Tapioca Porridge (Grain Free and Paleo)
Breakfast American

AIP Breakfast Tapioca Porridge (Grain Free and Paleo)

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Make sauce: Grease a medium saucepan with coconut oil and place over medium heat; add rhubarb. Cook until rhubarb starts to soften, adding water if needed, about 10 minutes. Stir raspberries and 1 packet stevia powder into rhubarb; cook until sauce is smooth, 5 to 10 minutes.
  2. 2 Make porridge: Fill a large pot halfway with water and bring to a boil; add tapioca. Simmer over medium heat, stirring often, for 1 minute. Reduce heat to low and continue simmering until tapioca is completely translucent, 5 to 8 minutes.
  3. 3 Meanwhile, blend coconut milk, dates, maca powder, and vanilla in a blender until smooth.
  4. 4 Strain tapioca porridge through a fine-mesh strainer and return to the pot over low heat. Stir coconut milk mixture and 1 packet stevia powder into porridge. Simmer until liquid is absorbed, about 5 minutes more.
  5. 5 Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.

By Little Bites of Beauty

Coconut and Pineapple-Stuffed Pancakes
Breakfast American

Coconut and Pineapple-Stuffed Pancakes

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Whisk all-purpose flour, wheat flour, ground flax seeds, baking powder, and salt together in a bowl. Make a well in the mixture. Add coconut milk, grated coconut, eggs, and coconut flavoring. Mix batter by hand until thoroughly combined.
  2. 2 Preheat an outdoor grill for medium heat and spray grate with cooking spray.
  3. 3 Grill pineapple slices until edges are slightly browned, turning occasionally, 3 to 8 minutes. Transfer pineapple to a plate lined with paper towels.
  4. 4 Heat a nonstick griddle over medium heat, about 350 degrees F (175 degrees C). Spray with cooking spray.
  5. 5 Pour enough batter onto the griddle to form a 4-inch pancake. Cook for 45 seconds to 1 minute and carefully lay a cooked pineapple slice in the middle. Carefully spoon additional batter on top of the pineapple ring. Cook until pancake is firm around the pineapple, another 1 to 3 minutes. Flip the pancake using a spatula and cook the other side for 1 to 3 minutes more.
  6. 6 Repeat with remaining batter and pineapple rings.

By The Jazz Chef

Delightful Coconut Almond Bread
Breakfast American

Delightful Coconut Almond Bread

4.5

Prep
15 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
  2. 2 Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in coconut milk and eggs.
  3. 3 Mix all-purpose flour, almond flour, baking powder, and cinnamon together in a bowl. Stir into the butter mixture until batter is thoroughly blended. Fold in coconut and raisins.
  4. 4 Divide batter evenly between the greased loaf pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool completely before slicing, about 30 minutes.

By Annie Douglass Lima

Vegan Banana Muffins
Breakfast American

Vegan Banana Muffins

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 2 Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl.
  3. 3 Stir bananas, canola oil, and coconut milk together in a separate bowl; stir banana mixture into flour mixture until just combined.
  4. 4 Divide batter among the muffin cups, filling each about 3/4 full.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes.
  6. 6 Serve and enjoy!

By MIEKO1

Hawaiian Coconut-Banana Bread
Breakfast American

Hawaiian Coconut-Banana Bread

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.
  2. 2 Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
  3. 3 Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.

By ShakaShawn

Hawaiian Pineapple Pancakes
Breakfast American

Hawaiian Pineapple Pancakes

4.0

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Mix flour, baking powder, baking soda, and salt together in a bowl. Add coconut milk, eggs, and oil; stir to combine. Stir in pineapple and banana until just combined; do not overmix.
  2. 2 Melt brown sugar and butter together in a saucepan over medium heat. Add pineapple tidbits and 1 tablespoon reserved pineapple juice. Bring to a boil. Reduce heat and simmer until slightly thickened, 3 to 5 minutes.
  3. 3 Preheat a griddle to 325 degrees F (165 degrees C). Pour 1/4-cup scoops of batter onto the hot griddle. Cook until bubbles form, about 3 minutes. Flip and cook until set, about 5 minutes more.
  4. 4 Serve pancakes with the pineapple topping.

By teetee830

Pineapple-Coconut Baked Oatmeal
Breakfast American

Pineapple-Coconut Baked Oatmeal

5.0

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square dish with cooking spray and set aside.
  2. 2 Combine oats, baking powder, salt, and baking soda in a large bowl.
  3. 3 Whisk eggs, coconut milk, butter, yogurt, honey, and vanilla extract together in a separate bowl. Pour over the oats and stir until well combined. Fold in pineapple and coconut. Pour into the prepared baking dish.
  4. 4 Bake in the preheated oven until oatmeal has firmed up but not drying out, 25 to 30 minutes. Remove from the oven. Let cool for about 5 minutes before serving.

By lutzflcat

Brown Sugar Coconut Latte
Breakfast

Brown Sugar Coconut Latte

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine canned coconut milk, coconut milk beverage, brown sugar, coconut oil, and coconut extract in a saucepan. Heat over low heat until hot. Use an immersion blender to froth milk mixture until foamy.
  2. 2 Pour coconut milk mixture into a large mug, holding foam back with the back of a spoon. Pour in coffee and add foam on top.

By Yoly

Sweet Coconut Oatmeal
Breakfast

Sweet Coconut Oatmeal

4.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Bring coconut milk to a gentle boil in a small saucepan over medium-low heat. Stir in oats and honey; lower heat and simmer until milk has mostly been absorbed, about 15 minutes.
  2. 2 Sprinkle coconut flakes, brown sugar, and cinnamon into oatmeal. Cook until oats are creamy and flavors are combined, about 5 minutes.

By dalliance

Dairy-Free Coconut French Toast
Breakfast

Dairy-Free Coconut French Toast

Prep
10 min
Cook
30 min
Total
520 min

Instructions

  1. 1 Empty coconut milk into a medium bowl. Whisk until well emulsified. Add soy milk, garbanzo bean flour, and cornstarch and stir until the ingredients have blended together. Empty the mixture into a glass baking dish large enough for all of the bread pieces to fit.
  2. 2 Dunk the bread in the mixture, making sure all pieces are well covered with the mixture. Cover with plastic wrap and place into the refrigerator, 8 hours to overnight.
  3. 3 Heat 2 tablespoons olive oil in a large, flat saute pan or griddle over medium heat for 2 to 3 minutes. Add slices of French toast, working in batches if needed, and cook until golden brown, about 10 minutes. Flip and cook the other side for 10 minutes more. Increase heat to medium-high and flip again; cook until nicely browned, about 5 minutes more per side.

By erinwyso