Tag Archives: Coconut

Chia Seed and Yoghurt Breakfast Pudding with Fresh Fruit and Coconut

14 Jan

So here’s the result of the second batch of chia seed breakfast pudding that I mentioned in my last post

1 cup of natural organic yoghurt

2 heaped dessert spoons of black chia seeds




Shredded coconut

Mix the yoghurt and chia seeds together and leave it in the fridge overnight. Serve with fresh fruit and shredded coconut sprinkled on top. Simple! More posts to follow.

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Chia Seed Breakfast Pudding

13 Jan

So the holiday season has swept through like a hurricane and I’ve enjoyed every minute. I ate and drank whatever I felt like and now it’s time for a healthy kickstart – not just for me but also friends and family. Over the past few years I’ve received requests for healthy diet tips and now even to push people to exercise and keep checking in on their progress. This is a sign of things to come…

I began by preparing my breakfast last night. It’s often a difficult meal for most people to master yet it’s so important to start the day with the right fuel to avoid loading up on the wrong foods when you finally become fuzzy and ravenous. I’m as guilty of skipping breakfast as the next person but when I get into a routine I stick to it. There doesn’t need to be a lot of effort involved in preparing a delicious healthy breakfast and I’m a believer in eating the foods that make you feel good.

A fruit salad on an empty stomach can make me feel sick due to the natural acids and sugar while others might find this is perfect for their body. Tune in and notice how you feel when you eat different foods – you are the best person to assess this.

So back to breakfast this morning. You may have heard of Chia Seed Pudding and this is my version which is very basic. I’m experimenting with different ingredients using chia seeds as the focus.


When chia seeds come into contact with liquid, a gel like substance forms around them similar to tapioca. There’s a plethora of information online about the health benefits of chia seeds and whether or not humans should be consuming them. Again, I believe in moderation and listening to my body and I like chia seeds. I don’t eat them everyday, just when I feel like it.

Chia Seed and Coconut Water Pudding

1/2 cup of fresh young coconut water

1/2 cup of black chia seeds

Organic shredded coconut  

Young coconut flesh


Skinless hazelnuts

Cut open a fresh young coconut, drain the water and scoop out the flesh. Mix the chia seeds and 1/2 cup coconut water in a bowl until it starts to thicken. Divide the mixture into individual bowls (1 serve each), cover and leave it in the fridge over night.



To serve, you can either leave the pudding as is or loosen it with extra coconut water. Toast some shredded coconut and hazelnuts and sprinkle over the pudding with blueberries, some coconut flesh and crunchy (dry) chia seeds. 

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I have a mix of chia seeds and organic natural yoghurt soaking in the fridge for my next recipe so until then, here’s an old post that makes me laugh…

Chocolate Truffles

28 Jul


I used to love dark chocolate but I haven’t had much of a taste for it lately until I made these delicious truffles that melt in the mouth. A few years ago I named my cat Truffles but don’t worry, he’s not involved in this recipe.


200g good quality dark chocolate (70%)


165ml of cream

Shredded coconut, toasted

Desicated coconut

Hazelnuts crushed and roasted

Pure cocoa powder



Break the chocolate into small pieces and place in a bowl. Heat the cream on the stove until it comes to the boil and then pour straight over the dark chocolate. Leave it to sit for a moment and then start stirring to help the chocolate to melt.

If you still have some lumps, set the bowl over a pan of gently simmering water for a short amount of time while stirring, remove from the heat and repeat if necessary. The bowl should only get as hot as you can bear to touch as you don’t want to over heat the chocolate. Once combined, set aside to cool at room temperature.

When set, scoop out a heaped teaspoon of the chocolate mixture and quickly roll into a ball with dry hands and repeat until all the mixture has been used. Put some of the cocoa powder, coconut and hazelnuts into separate small bowls. Place a truffle in the bowl and swirl the bowl around in a circular motion to coat the truffle. You may need to apply some pressure using your fingers to help the coconut and nuts to stick to the truffles.

Use any nuts that you like and be creative! The options are endless when it comes to chocolate truffles. Enjoy!






Baked Cocoa-nut Muesli Recipe

16 Feb

I love crunchy toasted muesli but sometimes I really don’t feel like working my jaw so hard first thing in the morning. Here’s my recipe for a yummy and healthy muesli that softens once you add milk but still has a nice crunch thanks to the nuts and cocoa beans.

2 cups of rolled oats

4 tablespoons of whole, raw and unsalted almonds

1 tablespoon of whole, raw and unsalted pistachios

4 cocoa beans crushed into chunks

4 heaped tablespoons of dessicated coconut

1 teaspoon of cinnamon powder

1 tablespoon of organic coconut sugar

1 tablespoon of pure cocoa powder

A drizzle of honey (or more to suit your taste)

A pinch of salt

Combine all the ingredients in a baking tray and drizzle the honey over the top. Stir well and bake in the oven @ 200°c for 20 mins. Allow the muesli to cool before serving and store the rest in an airtight container or jar.

If you add milk to the muesli it will mix with the cocoa powder and become chocolatey.

You can also serve the muesli with natural yoghurt and fruit.

You could also use this recipe mixed with butter and flour to sprinkle on top of a fruit crumble. Not so healthy but still delicious!

What A Lovely Bunch Of Coconuts!

24 May

This year during summer, I had huge cravings for fresh coconut water. It’s so refreshing to drink it chilled and straight out of the coconut using a straw. I then scrape out the tender, young, creamy flesh with a spoon. Yum! You can get drinking coconuts at most mainstream super markets, fruit stores or Asian specialty grocers. I need a bit of help to get the coconut open; this includes a drill and a huge machete looking knife. If anyone knows of a less time consuming, messy and dangerous method, please send me a message!

Drinking coconut water is reported to assist in improving hydration, relieving constipation, replacing vital electrolytes, soothing an upset stomach, lowering cholesterol levels, aiding digestion, having a cooling effect which is welcomed during pregnancy and in humid climates.

A Thai friend told me that it’s tradition to drink coconut water during the last few weeks of a pregnancy as it assists in giving birth to a clean baby. A coconut even resembles a womb filled with amniotic fluid and it makes sense that the oils found in coconut may provide a natural lubrication to the babies skin repeling excess mucous and bodily fluid during birth.  I am yet to confirm this theory through personal experience!

Coconut milk is creamier, richer and thicker than coconut water and is widely used in Asian cuisine such as curries and desserts. Coconut milk is also available in powdered form which is handy for emergencies when the fresh ingredient is not available. Dried coconut comes in the form of shredded, desiccated, flakes and flour.

One of my favourite Indian veggie dishes is long green beans sauteed with spices and shredded coconut. This is a great accompaniment to meat dishes and the beans can be swapped for other vegetables such as pumpkin, carrot or cabbage. I love to eat shredded, desiccated or flaked coconut on chocolate truffles, cakes and muesli because it adds another dimension of texture and flavour especially when it’s been toasted till golden brown.

When toasting dried coconut on the stove, make sure you don’t take your eyes off it! Once the natural oils in the coconut heat up, it can take just seconds to go from golden to black. As soon as the coconut starts to lightly brown, take the pan off the heat as it will continue to cook with the residual heat. Coconut oil is extracted from the kernel, which is also referred to as the coconut meat, and is another popular ingredient in Asian cuisine.

Coconut oil has amazing properties as a skincare product and when I was growing up, my Indian relatives taught me to brush coconut oil through my hair as a treatment and I still use it to this day. Coconut oil is known for its antibacterial properties and can help to relieve dandruff. I add coconut virgin oil to a warm bath and massage it into my skin leaving a divine tropical smell and a protective film that soaks in to reveal a deeply hydrated and glowing complexion. 

This natural wonder is also widely used as an all purpose treatment for babies. Cold pressed coconut virgin oil can be used as a massage medium to assist in relaxation for babies and adults alike; to moisturise dry skin, nappy rash and cradle cap; and is even used as a key ingredient in baby food formulas.

Being so multi purpose and beneficial, it’s not hard to see why there were even songs written about coconuts. The song titled “I’ve Got a Lovely Bunch of Coconuts” was composed by an English songwriter named Fred Heatherton in 1944 and was first recorded by Danny Kaye in 1950.

In a scene of the 1994 Disney animation The Lion King, Zazu (a hornbill) who is the trusted advisor to king Mufasa, starts singing “I’ve Got a Lovely Bunch of Coconuts” while in captivation to entertain his short tempered enemy. 

The hit song Coconut by Harry Nilsson released in 1971 has been used in various movies, tv shows and commercials.


Important note: Please consult your health care professional for advice during pregnancy and before using any products on babies.

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