♥ No Bake Peanut Butter Coconut Cereal Bar ♥

What is your best healthy treat? To celebrate the "early" Easter, I have made some breakfast cereal bar. Using only peanut butter, coconut oil and added some flaxseed.

They are crunchy, with a strong nutty flavor which definitely fill your day long.

I am recently so addicted to this Japanese fruit cereal from Calbee. But if you can't find one or anything similar, please use rice krispy treat as the original recipe does. A little chocolate doesn't hurt anybody too :)

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Mr Fitz at Cooking With Mr Fitz.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Joyce from Joy 'N' Escapade  at this post.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Adapted from Eat Yourself Skinny
Make 6
You'll need:
4 tbsp coconut oil
1/3 cup peanut butter
2 tbsp honey
1 teaspoon vanilla
1 cup fruit cereal
1 cup old fashioned rolled oats
2 tbsp chopped hazelnuts, or other nuts of your choice
2 tbsp flaxseed
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup white chocolate
1-2 tbsp vegetable oil, for melting chocolate

How to make coconut oil peanut butter cereal bar:

1. In a medium saucepan, combine coconut oil, peanut butter and honey. Cook over low heat until melt and smooth while stirring continuously. Remove from heat and add vanilla.
2. In a large bowl, toss together cereal, rolled oats, chopped nuts, flaxseed, cinnamon and nutmeg. Pour the peanut butter mixture and stir to coat evenly.
3. Press the mixture into a round pie dish, allow to sit for 5 minutes and let it set in the fridge.
4. Meanwhile, melt white chocolate, add vegetable oil to smoothen if necessary, transfer to a piping bag.
5. Divide the cereal bar into 8 equal triangles. Decorate with a melted white chocolate.

With all my love <3

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♥ Coconut Oil Almond & Honey Granola ♥

I have learnt that coconut oil has a lot of benefits. It boosts brain function, protects the skin, improves digestion, helps in weight loss and great for de-stress.

It seems completely useful to me in all aspect, so I decided to make some healthy breakfast with coconut oil for a good start in the morning.

These granola is extremely profitable, easy and doesn't contain tons of sugar, where commercial granola usually does.

 I toss in some almond and coconut flakes to add a little crunch, and almond extract, but they are totally optional! Serve with milk, greek yogurt, or just on it own! They don't last long!

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Mr Fitz at Cooking With Mr Fitz.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Joyce from Joy 'N' Escapade  at this post.

You'll need:
3 cups old fashioned rolled oat
1/3 cup Natvia
1/2 teaspoon salt
1/3 cup honey
3 tablespoons coconut oil
1/4 tsp vanilla extract
1/8 tsp almond extract
1/2 cup coconut flakes
1/2 cup nuts, optional

How to make homemade coconut oil honey granola:

1. Preheat oven to 180C. Line a baking sheet with parchment paper.
2. In a microwave safe bowl, combine honey and coconut oil. Microwave for 30 seconds and stir to melt. Add Natvia, salt, vanilla and almond extract.
3. Pour the honey mixture over the oats and toss to coat evenly.
4. Spread evenly over the prepared baking sheet, bake for 10-15 minutes, stir half way through baking.
5. Let cool completely until granola is crunchy, store in airtight container.

With all my love <3

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♥ Sugarless Sweet Potato Pancake ♥

Happy Pancake Day! It was a Pancake Tuesday yesterday. To catch up the celebration, I wake up with a stack of lovely, fluffy pancakes.

See the drizzle of honey over that generous slab of butter. Please don't tell, it is indulging.

That fluffiness? Why?

The best part of these pancakes are the sweet potato. They add natural sweetness to them without any additional/artificial sugar. That little teaspoon of coconut extract also completes the outstanding flavor as I have made a healthier replacement with vegetable oil instead of melted butter, well.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.

Adapted from Real Food Real Deals
Serves 2
You'll need:
1 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 medium sweet potato, mashed
2 eggs
1/4 cup vegetable oil
1/2 tsp coconut extract
Salted butter and honey, to serve

How to make sugarless sweet potato pancake:

1. In a medium bowl, combine flour, baking powder and salt.
2. In a large mixing bowl, mix together mashed sweet potato, eggs, vegetable oil and coconut extract. Add the dry ingredients and stir well. A few lumps is actually fine so do not overmix the batter.
3. Place a griddle or non-stick frying pan over medium heat. Drop batter on it to make a 4 inch pancake. Once bubbles form, flip the pancake and cook for another 2-3 minutes.
4. Stack up 5-6 pancakes, serve with a slab of salted butter and honey or maple syrup.

With all my love <3

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♥ Crabmeat & Coconut Jelly Cocktail ♥

Lately, I have got a few pounds of lump king crab meat at home. They are freshly picked from a steamed large king crab that is sourced from a local seafood wholesaler.

I'm feeling a need to make something tropical, but easy, elegant, and great for a capane party.

Chilling the coconut water into semi-solid, forming the jelly to be served with fresh crabmeat and laced with young coconut meat.

And did I mention this clear liquid inside the coconut fruit is nutritiously packed with vitamins and minerals? So healthy!

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

You'll need:
330g fresh coconut water, from 2 young coconut
4g gelatin
Salt, optional
Flesh of 2 young coconut
1/4 lb. lump crabmeat
Chopped Spring onion, to garnish

How to make crabmeat and coconut jelly cocktail:

1. Open the young coconuts and extract the coconut water. Pour them over a fine sieve to remove residue.
2. Separate 1/4 of the liquid into a small bowl. Heat in microwave or over simmering water, and add the gelatin. Stir to melt.
3. Combine the liquid and add salt to taste. Set in any container and chill in the fridge to set.
4. Meanwhile, remove the coconut flesh from the shell. Trim and remove any brown skin.
5. To serve, spoon some coconut water jelly, add lump crabmeat and chopped green onion.

With all my love <3

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♥ Easy Coconut Macaroon Tart ♥

Coconut Macaroon. Sweetened coconut with milk. How good is that?

I have got some leftover crust pastry in the fridge and a can of handy sweetened condensed milk, so created these mini babies. They are quick, easy and delicious treats you can make in no time!

The crust in this recipe is simply the same I used in my Mini Jam Tartlets. Alternatively, you can also try THIS shortcrust pastry, which I have made for the lychee raspberry rough tart.

You'll need:
1 can (14oz) sweetened condensed milk
14 oz flaked unsweetened coconut
1 pate sucree recipe

How to make easy coconut macaroon tart:

1. Preheat oven to 200C. Remove the pate sucree dough onto a floured surface, roll into best fit circles to the tart tins. Remove any excess from the rim.
2. To prepare the coconut filling, in a large mixing bowl, combine condensed milk and shredded coconut. Spoon 1 heaped tablespoon of coconut into the prepared crust.
3. Shape well and place on a baking tray. Bake for 20 minutes or until the crust is set and golden brown.
4. Serve warm. Store leftovers in air-tight container.

With all my love <3

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♥ Matcha Pancake with Coconut Whipped Cream ♥

Happy Pancake Day! It is time for breakfast with a stack of pancake! 

Archibald's honey is a 100% Australian Honey. Big thanks to the Hong Kong distributor and retailer for sending me this big yellow bucket of honey. Check out more at their FaceBook Page @ Honey 蜜蜜針!

I bet there's nothing more appealing than a sprinkle of matcha green tea powder over snowy white whipped cream.

In this recipe, I use coconut whipped cream to replace the dairy and less healthy heavy whipping cream. It adds a sense of tropical flavor to the pancakes, which are also made with coconut milk. Apart from the Australian honey mentioned above, the fluffy pancakes have also been sweetened up with this amazing low-calorie organic natural sweetener!

Credits to Natvia!

This post is linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Kim at Love Live Life by Kim.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

You'll need:
For pancakes
65g (1/2 cup) cake flour
1 tbsp Matcha powder
1 1/2 tsp baking powder
1/4 tsp salt
1 egg
80ml (1/3 cup) coconut milk
2 tbsp vegetable oil
2 tbsp Natvia
1/2 tsp vanilla

For topping
Honey, or more to taste
Matcha powder, for dusting
1 can full-fat coconut milk, refrigerated for 24 hours

How to make matcha green tea pancake with coconut whipped cream:

1. To make coconut whipped cream: Prior to the day of making, place a can of coconut milk in the fridge. When ready, remove the can without shaking it. Once opened, carefully spoon out the thick layer of coconut cream and transfer to a chilled mixing bowl. Using a whisk, beat coconut cream until slightly light and fluffy with small peaks form. You may add sweetener to taste.
2. In a large mixing bowl, combine flour, matcha powder, baking powder and salt. Whisk to remove any lumps and set aside.
3. In another bowl, beat egg, coconut milk, oil, Natvia and vanilla. Pour the wet into the dry ingredients and mix until just combine. Do not overmix.
4. Heat a large skillet over medium, carefully rub it with a oiled kitchen paper towel. 
5. Spoon a dollop of batter onto the skillet, once bubbles formed, flip it with a spatula and cook until browned and set. Transfer to a platter lined with kitchen paper towel and continue with remaining batter.
6. To serve, stack up the pancakes and drizzle with honey, a dollop of coconut whipped cream and a dusting of matcha powder.

With all my love <3

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♥ Coconut Peanut Shaobing 椰絲花生燒餅 ♥

I am not so sure whether this dim sum is originated from Taiwan? or Japan? But those I often come across are commonly filled with red bean paste. Alternative to the adapted recipe, I have substituted the with a coconut peanut filling. With crunchy peanut-butter-candy like, a hint of coconut and chewy mochi cake, I am sure it will be as good as the original one.

Make 10 mochi cakes
Adapted from Happy Home Cooking
You'll need:

1/2 part granulated sugar
1 part crushed peanut
1/2 part dessicated coconut, optional

150g glutinous flour
30g granulated sugar
135g water
2 tbsp vegetable oil

How to make peanut shaobing:

1. Prepare filling by combining all the ingredients. Set aside.
2. In a medium saucepan, bring water and sugar to boil. Add vegetable oil, immediately fold in glutinous flour and knead until a dough form.
3. Divide dough equally. Roll each into disc, spoon the filling into the middle of the disc and seal properly. Flatten each into a disc again. 
4. Place discs on a frying pan. Toast until golden brown.

With all my love <3

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♥ Jasmine Green Tea Panna Cotta ♥

I don't know if you've been to The Dining Room in Hong Kong before. They have a pudding dessert that I adore so much and that is the Jasmine milk pudding. Now I have taken it to a whole new level with the addition of Green tea, and surprisingly, the aroma of Jasmine fuses with green tea magically.

This recipe is another easy dessert and definitely fool-proof. If you want a more solidified pudding, feel free to add 2 more grams of gelatine powder. I will highly recommend you to use Hokkaido milk and if you aren't a fan of coconut, substitute the 50ml with more milk, make sure it is 100% full fat!

Serve 4
You'll need:
200ml whipping cream
150ml full-fat milk
50ml coconut milk
50g sugar
7g matcha powder
5g gelatine powder
2 packs of Jasmine Green Tea tea bags, such as this!

How to make Jasmine green panna cotta:

1. In a small saucepan over medium low heat, simmer milks, sugar, matcha and gelatine powder and tea bags.
2. Once powders dissolved, extract tea bags. Allow to cool a little, and stir in whipping cream.
3. Divide tea-milk mixture among 4 moulds. Cover and chill for at least an hour.

With all my love <3 

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♥ Sugar-free Coconut Durian Ice Lollipop ♥

Having some left over durians at home? Get yourself a can of coconut milk and make ice lollipops! It's healthier without any additional sugar or stabiliser. I bet it's sugar and gluten free too! 

An ice lollipop mould is cheap and by mixing up your favourite fruits and drinks, you can easily satisfy your sweet tooth!

Make 4 lollipops
You'll need:

Ice lollipop moulds
Durian flesh (very ripe and super soft, but not bitter)
Fresh coconut milk (preferably milk, not water

How to make healthy sugar-free durian ice lollies:

1. Prepare some ice lollipop moulds, making sure they are grease-free and dust-free.
2. In a blender, blend durian flesh roughly, leaving some flesh to give texture.
3. Pour in coconut milk, mix well until milk turns a little yellowish.
4. Divide the coconut-durian mixture into ice lollipop moulds. Keep in the refrigerator and chill preferably overnight.
5. When serve, immerse ice lollipop moulds into warm/hot water for 5 seconds to release the ice lollipops.

With all my love <3

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♥ Coconut Macaroons ♥

Price in HKDollar
These coconut macaroons are hits in the US and Philippines! Dipped in chocolate, great to snack on! You now have the chance to get them without shipping!

• Healthier version with 'light' ingredients are available.
• No chocolate dip are available.

Comment below, or email me to make an order now!

With all my love <3

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