coconut Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:53:02 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg coconut Archives | GFF Magazine https://gffmag.com 32 32 Coconut-Cardamom Rice Pudding with Pineapple-Kiwi Topping Recipe https://gffmag.com/coconut-cardamom-gluten-free-rice-pudding-with-pineapple-kiwi-topping-recipe/ https://gffmag.com/coconut-cardamom-gluten-free-rice-pudding-with-pineapple-kiwi-topping-recipe/#respond Wed, 01 Jul 2020 20:35:44 +0000 https://gffmag.com/?p=221493 Read More]]> Use leftover cooked rice or make a pot specifically for this creamy-dreamy gluten free rice pudding by Harriet Trezevant. Either way, you can serve it cold with its fruity topping or warm with chopped toasted almonds and Greek yogurt.

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Coconut-Cardamom Gluten-Free Rice Pudding with Pineapple-Kiwi Topping Recipe

Store airtight in the fridge for 3 days.
Servings 4
Calories 293kcal
Author Harriet Trezevant

Ingredients

  • 2-1/2 cups cooked short grain white or brown rice
  • 1 (13.5-ounce) can coconut milk
  • 1/2 cup heavy cream
  • 1/2 cup water
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon kosher salt
  • 1/3 cup sugar
  • 1 vanilla bean pod, halved lengthwise, with seeds
  • 1 recipe Pineapple-Kiwi Topping (below)

Instructions

  • In a large saucepan over medium-high heat, stir together all of the ingredients except the Pineapple-Kiwi Topping, scraping the vanilla bean seeds into the pot. Add the scraped pod, bring to a simmer, reduce the heat to low and gently simmer, stirring occasionally, until the mixture is the consistency of creamy risotto and the rice is soft, 30 to 45 minutes.
  • Transfer to a heatproof bowl. Remove and discard the vanilla bean pod. Let the pudding cool to room temperature, about 15 minutes, then cover with plastic wrap and refrigerate for 1 hour.
  • Scoop into individual bowls, top with the fruit topping, and serve.

Nutrition

Serving: 1serving | Calories: 293kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 304mg | Potassium: 36mg | Fiber: 1g | Sugar: 17g | Vitamin A: 435IU | Calcium: 23mg | Iron: 0.1mg
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Pineapple-Kiwi Topping

MAKES 2 CUPS (4 servings) Serve this tropical topping by Cindy F. McIntosh with rice pudding or over yogurt or ice cream.
Servings 4 people
Calories 70kcal

Ingredients

  • 1 cup peeled and diced fresh pineapple
  • 3 kiwifruits, peeled and diced
  • 1/4 cup mango juice

Instructions

  • Combine all of the ingredients in a medium bowl and toss to coat the fruit in the juice.

Nutrition

Calories: 70kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 258mg | Fiber: 3g | Sugar: 12g | Vitamin A: 190IU | Vitamin C: 85.4mg | Calcium: 31mg | Iron: 0.4mg

Photography Christine Han

]]> https://gffmag.com/coconut-cardamom-gluten-free-rice-pudding-with-pineapple-kiwi-topping-recipe/feed/ 0 Iced Coconut Cream with Tapioca Pearls Gluten-Free Recipe https://gffmag.com/iced-coconut-cream-with-tapioca-pearls-gluten-free-recipe/ https://gffmag.com/iced-coconut-cream-with-tapioca-pearls-gluten-free-recipe/#comments Mon, 19 Aug 2019 19:18:28 +0000 https://gffmag.com/?p=219574 Read More]]> An exotic cross between tapioca pudding and sweetened iced coconut milk, this refreshing gluten free dessert from the team behind San Francisco’s Burma Superstar restaurant is unusual, approachable, and totally captivating. Reducing the coconut milk into a cream and then reconstituting it helps keep the coconut milk from separating. While granulated sugar works fine, palm sugar, available at Asian markets, adds a subtle caramel taste to the dessert. If you buy it, look for light-colored pure Thai palm sugar, which comes in 3-inch rounds. Two rounds is the perfect quantity for the syrup.

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Iced Coconut Cream with Tapioca Pearls Gluten-Free Recipe

Servings 6
Calories 236kcal
Author Kate Leahy

Ingredients

  • 1/2 cup (2 rounds) palm sugar or granulated sugar plus 2 tablespoons granulated sugar, or 15 grams chopped palm sugar
  • 2 (13.5-ounce) cans unsweetened coconut milk
  • 1/2 cup tapioca pearls (regular white, not the big pearls used for bubble tea)
  • Pinch of salt
  • Ice cubes, for serving

Instructions

  • In a small saucepan, combine the 1/2 cup sugar and 1/2 cup water. Simmer over medium-low heat until the sugar is completely dissolved and the liquid has thickened slightly, 6 to 10 minutes. Once cooled, the syrup should be able to lightly coat a spoon. Set aside.
  • In a medium high-sided saucepan over medium heat, warm the coconut milk and the 2 tablespoons sugar. Be careful because the milk might start to splatter as it heats. Once the milk starts bubbling, lower the heat to a gentle simmer and cook until the coconut milk has been reduced by a quarter or third. Let cool at room temperature, then refrigerate, covered, to chill thoroughly, about 40 minutes.
  • In a medium saucepan, bring 3 cups water to a boil. Add the tapioca and salt, return the liquid to a boil, then lower the heat to medium-low. Simmer, stirring often to prevent the tapioca from sticking to the bottom of the pan, until the grains are nearly clear, 15 minutes. Turn off the heat, cover, and let sit 5 minutes to continue to absorb water until completely clear. Stir in 2 tablespoons of the sugar syrup and pour into a heatproof glass bowl. Let cool to room temperature.
  • To serve, add ice cubes to six large glasses. Generously spoon in some of the tapioca. Stir the coconut cream, pour enough over the ice and tapioca to coat, then drizzle the sugar syrup on top as desired. Serve with spoons.

Nutrition

Calories: 236kcal | Carbohydrates: 26g | Protein: 1g | Fat: 15g | Saturated Fat: 13g | Sodium: 36mg | Potassium: 168mg | Fiber: 2g | Sugar: 11g | Vitamin C: 1.8mg | Calcium: 13mg | Iron: 1.2mg

Photography John Lee

]]> https://gffmag.com/iced-coconut-cream-with-tapioca-pearls-gluten-free-recipe/feed/ 2 Gluten Free Chocolate-Coconut Truffles Recipe https://gffmag.com/gluten-free-chocolate-coconut-truffles/ https://gffmag.com/gluten-free-chocolate-coconut-truffles/#respond Wed, 25 Oct 2017 05:19:48 +0000 https://gffmag.com/?p=169358 Read More]]>

MAKES ABOUT 20 TRUFFLES Without gluten, dairy, or refined sugar, these luscious little balls are pure in flavor and downright delicious. They’re also heat-sensitive, so keep them in the ‘fridge until you’re ready to eat them. 

1 cup unsweetened cocoa powder, plus more for rolling
2 cups shredded, unsweetened coconut, plus more for rolling
1/3 cup melted coconut oil
1/3 cup honey 
1/2 teaspoon kosher salt
Matcha green tea powder (optional, for rolling)

In a bowl, mix together the unsweetened cocoa powder, shredded unsweetened coconut, melted coconut oil, honey, and

1⁄2 teaspoon salt. Knead the mixture with your hands until fully combined, then shape into heaping tablespoonful balls and roll in cocoa powder, matcha (green tea powder), or shredded unsweetened coconut.

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Photography Zoe Armbruster

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