Young Coconut & Fresh Strawberry Smoothie




After a night of not eating as healthy as we should….ahem…late night poutine, I needed a little boost first thing in the morning!

I admit these young coconuts are expensive, unless I can find a reasonable supplier they will be off the table, at 4$ a pop they are a little much, but usually you can find them for half of that at smaller speciality markets.

Its super easy to open a young coconut, using a sharp knife, shave the top of the coconut until you see the rounded top, then using a large heavy knife you put the coconut on its side and hit the top creating a lid, make sure you keep your other hand at a safe distance like behind your back!!!  And pop the coconut back up side before you open the lid so you don’t spill the coconut water.



1 Young Coconut- Water & the Meat

1 Cup Fresh Strawberries


Step 1. Open your coconut as directed above & pour the water into your blender.



Step 2. Using a spoon scrape out all of the fresh coconut meat & place it in the blender with the coconut water.


Step 3. Toss in your cleaned strawberries and blend until smooth! If you prefer a colder smoothie, throw your strawberries in the freezer for 30 minutes before you blend!

Enjoy- Serves 1



Coconut Sugar Vanilla Meringues w/Fresh Peaches & Blueberries (Gluten Free)


One of my cousins owns a sweet bake shop and she made wonderful meringues for one of her dessert tables. This inspired me to make my own version of these gluten free treats!

So instead of the usual white sugar I substituted coconut sugar which has half of the glycemic index of regular sugar and contains trace minerals. But its still sugar so enjoy in moderation. As well you will get a completely different taste because its more like brown sugar so your meringues will be brown and have more of a caramel flavour- If you just make the meringues and dip them in melted chocolate they taste like crunchie bars… oh so good!!

Instead of using regular dairy cream I used coconut cream for the middle!



3 Egg Whites
1/2 Cup Coconut Sugar
1 Teaspoon Vanilla

1/2 Cup Coconut Cream
1 Teaspoon Vanilla
1 Teaspoon Maple Syrup
1/4 Cup Blueberries
2 Peaches Sliced
Mint Leaves for Garnish



Meringues- Pre heat oven to 300 degrees F.

Step 1– Crack 3 egg whites into a bowl & using a hand mixer whip until soft peaks form. Then slowly add your sugar by the spoonful until it is completely immersed into your egg whites and hard peaks start to form.

Step 2– Using a Pastry bag make your nests  and top hats on a baking sheet covered with wax paper.  For the nest make a small circle starting inwards about  1.5 inches in diameter and then double over the last edge to form a lip around the circle.  You should have enough to make 4 nests.  For the top hats just pipe out the batter on top of each other until you reach the desired size.

Step 3- Bake in the oven at 300 F for about an hour, or until hard to the touch. Do not burn as it will ruin the taste.

(Yes they are not that pretty without all the fixings)



Step 1– Add the coconut cream, maple syrup and vanilla in a bowl and whip until hard peaks form.

Step 2– Fill the nest with your peach slices and blueberries. Top with your whipped coconut and garnish with meringue top hat and extra fruit.

Step 3- Serve with fresh mint leaves.

Makes 4 Servings

( I had to sample one for quality assurance- so there are only 3 in the picture! 🙂 ) 

No Bake Coconut Cream Pie- Vegan & Gluten Free

5Coconut Cream Pie

I wish I could find young coconuts but alas all I can find at my local supermarkets are the old brown coconuts.  Its okay though they are still fun, and I enjoyed making this pie. However I had to make a few alterations to my usual recipe to compensate.

Normally with the young coconuts the meat is soft and moist and I usually just use the coconut water & the meat in the pie. However by shredding the coconut meat from the older coconuts it is much drier and I felt that I should add a can of coconut milk instead of using the water to add more flavour and natural fat. So its not as healthy of an option but if you can find fresh young coconuts go for the above mentioned options!! 🙂

And do not worry you do not taste the zucchini, paired with the cashews it helps to keep the creamy texture of the coconut pie!

If you need any tips to open the coconut, try pushing through one of the eyes at the top of the coconut and drain the water. Then pop them into a shallow pan in the oven at 350 for ten minutes until the coconut cracks, remove, cool, and pop out the flesh! Or go for it the old fashioned way by placing it in a pillow case and whack it against the cement! 🙂


2 1/4 Cups Dried Shredded Coconut- toast it for a nuttier taste (reserve two tablespoons for garnish)
1/3 Cup Coconut Oil
2 Dates (no pits)

1 tbsp maple syrup

1 tbsp vanilla



Step 1. Place all ingredients in a food processor and combine well.

Step 2. Scoop crust mixture into a 10″pie plate and push the mixture up the sides of the pan evenly distributed, press mixture down and smooth out the surfaces ensuring no holes in the crust.

Step 3. Chill for 30-60 mins before pouring the filling in.


Pie Filling

2 Cups Coconut Meat (approx 2 coconuts-shredded)
1 Can Coconut Milk
1/2 Cup Shredded Zucchini (peeled)
1/2 Cup Cashews, Soaked (30 mins)
2 tbsp Vanilla
2.5 tbsp Maple Syrup


Step 1. Place all ingredients in a blender and process until smooth. It will be very thick and you will have to scrape the sides to continuously keep the mixture moving.

Step 2. Pour into your lined chilled crust.


Step 3. Chill for at least an hour!

10-12 servings