Pineapple & Avocado Jelly w Orange Coconut Cream

Pineapple & Avocado Jelly w Orange Coconut Cream
Lovely light and natural sweet is this dessert. No added sugar or sweetener except in the Orange Coconut Cream. You could replace this by soaked and blended dates, if you prefer. Use fancy moulds for a more impressive presentation or just for fun. I served this with a raw cookie on the side, just because I could :-)
Cuisine: Vegan
Recipe type: Dessert
Serves: 4-6
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 whole medium to large pineapple
  • 1 avocado
  • 1 tsp vanilla bean paste (or essence, but the real stuff)
  • 1 cup of water
  • 3 tsp agar agar powder
for the Orange Coconut Cream:
  • 1 cup coconut yoghurt (as thick as possible)
  • zest of 1 small orange
  • a little bit of orange juice
  • 1 tbsp raw agave nectar (or coconut nectar, maple, etc) If you want to use Stevia, then add to taste
To do
  1. peel the pineapple, and chop up the flesh (including the core, which is full of bromelain)
  2. add to blender, add avocado and blend till all smooth
  3. in a small pan, place water and sprinkle agar agar on top
  4. bring to the boil while stirring or whisking
  5. just when it gets to the point of boiling, switch blender back on and pour in the agar mixture, blend well
  6. pour the contents of the blender into a silicon container or something similar. You can make individual jellies too, by using small containers or moulds
  7. place in fridge and let set for 2 hours (or just check if it's solid)
  8. mix the coconut yogurt with the zest and agave nectar, and add some of the juice of your orange, but don't dilute it too much - unless you prefer a thin sauce, of course
  9. slice the jelly, place on plates, and top with the cream
  10. a few fennel seeds do nicely with this dish too!

 

Coconut Yoghurt w Buckwheat Granola & Pineapple

Coconut Yoghurt w Buckwheat Granola & Pineapple
Yummie breakfast, suitable for just about anyone; raw, gluten free and lovely fresh flavours, just a perfect way to start the day, especially a hot one! The granola I bought at the organic store, pineapple pieces were organic but canned, and the coconut yoghurt bought at the supermarket. Too easy! And it's up to you how much of everything you add, but this is how I put it together.
Prepared by:
Cuisine: vegan & raw
Recipe type: breakfast (or lunch)
Serves: 1
You need
  • ¾ cup of coconut yoghurt (this one was sweetened with agave nectar)
  • ⅓ cup of (raw) buckwheat granola
  • ½ cup of pineapple pieces (with some juice)
To do
  1. Put it all together and that's it. Not sure if there are quicker breakfasts around!

 

Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

 

I used a prefab pancake mix for this one (Orgran gluten free mix w apple & cinnamon, it is lovely). Apart from that you need:

♣   pineapple
♣   peanut butter
♣   molasses (or another fluid sweetener)
♣   dessicated coconut
♣   non-dairy milk
♣   citrus zest (lemon, orange, or both)
♣   mint
♣   coconut oil for cooking

To do:
– make your pancakes (I don’t need to explain, do I?)
– stir fry the pineapple cubes w the ginger & zest (or you can add them later, up to you)
– mix a few table spoons of peanut butter with some non dairy milk, and add as much sweetener as you like.
– sprinkle pancake with coconut, place pineapple on top, pour sauce on top and garnish with mint.

If you use a dry sweetener, just add more milk.

All done :-)

Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

Toast w Ginger & Vanilla Peanut Butter, Pineapple & Toasted Coconut Flakes

Peanut butter sandwiches are always nice, I think, I grew up on them :-) They also contain a lot of protein, and I like to add fruit to make it more complete nutrition wise.

Check list (for 1 person):

•  some (coconut) oil
•  1 handful of coconut flakes
  •  Peanut Butter w Ginger & Vanilla (see recipe)
  •  2 slices of bread (home made is the nicest, but any wholemeal bread will do)
  •  a few slices of pineapple
  •  vegan butter – optional

 

Way to go:
– in a small skillet, toast the coconut flakes (without oil). This goes rather quickly, so don’t walk away, and stir regularly. Take off heat
– toast the bread in the toaster or in a skillet with a bit of coconut oil
– quickly bake the pineapple so it is nice and warm
– put butter on the toast, if you want, and then the peanut butter
– top with pineapple, sprinkle coconut flakes on top
– make a tower to show off, or keep it simple 😉

Toast w Ginger & Vanilla Peanut Butter, Pineapple & Toasted Coconut Flakes

Toast w Ginger & Vanilla Peanut Butter, Pineapple & Toasted Coconut Flakes