Tag Archives: coconut

chocolate-coconut cupcakes with coconut-rum frosting

When I had the opportunity to sample Tropical Traditions‘ coconut oil as part of their press review program, I admittedly jumped to do so. I’ve been somewhat obsessed with trying different cooking oils lately. They are a wonderful – and simple – way to incorporate extra flavor into a dish.

Coconut oil is just so cool. When the jar arrived at my house, it had been outside in the Atlanta summer – the contents were completely liquid. But after a couple of hours chilling in 71-degree air conditioning, its contents solidified. The texture is different than anything I’ve seen before. It’s soft enough to easily scoop out, but there’s definitely a little resistance to it. It’s almost the texture of peanut butter, if peanut butter weren’t so rich. Since the oil reminded me of butter – soft at room temperature, liquid just barely above it – I wanted to see how it would hold up in frosting. Rum-coconut frosting was born. And with it, chocolate-coconut cupcakes that also incorporated the coconut oil with butter.

The results? Fantastic. The frosting is sweet and light, with amazing coconut flavor. And the cakes are rich but far from heavy. The coconut flavor shines.

They were thoroughly enjoyed.


Chocolate-Coconut Cupcakes (adapted from “Crazy about Cupcakes” by Krystina Castella)
2/3 cup boiling water
½ cup Dutch-process cocoa powder
4 ounces bittersweet chocolate, finely chopped
1 1/2 cups sugar
4 ounces butter (1 stick), at room temperature
4 tablespoons coconut oil
4 eggs, at room temperature
1 tablespoon vanilla extract
9 ounces flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup yogurt

In a small bowl, stir together the boiling water and the cocoa powder. When the mixture becomes a smooth paste, add the bittersweet chocolate. Stir together until melted and smooth.

Using an electric mixer and a whisk attachment, cream together the sugar, butter, and coconut oil until fluffy. On medium speed, this should take five minutes or less.

Add the eggs one at a time, blending well between each addition and scraping the sides of the bowl as necessary. When all four are well-incorporated, add the vanilla and continue to blend.

Next, add half of the flour, the baking soda, and the salt. Mix on slow speed until uniform. Add the yogurt and stir well, then the rest of the flour. Finally, add the chocolate and mix on slow speed just until the batter is just blended.

Pour into cupcake liners, filling each about two-thirds, and bake at 350F for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. This recipe will make about 24 medium cupcakes.

Coconut-Rum Buttercream Frosting
4 ounces butter (1 stick)
½ cup extra-virgin coconut oil
1/4 cup rum
¼ cup milk
1 pound powdered sugar, or to taste
Sweetened coconut flakes, to taste

Using an electric mixer and a whisk attachment, beat the butter and coconut oil until fluffy. Add the rum and milk in a couple of additions, blending between each. Adding a little at a time, incorporate the powdered sugar, whisking until the frosting is fluffy and somewhat firm. Frost cooled cupcakes, and dust with flakes of coconut.

Disclaimer: the coconut oil was provided as a press sample by Tropical Traditions.

the coconut-chicken curry recipe

Comfort food used to be your mom’s mashed potatoes, chicken soup with noodles, or maybe even macaroni and cheese from a box. It’s something traditional, familiar. It’s effortless – perhaps brought to you on the couch while you’re sick. Prepare to reboot all of your expections, because once you try this coconut-chicken curry, you will forever turn to it in times of need. Times when you need dinner ready in half an hour. Times when you need to impress a date. And of course, times when you need to indulge in something creamy and delicious that comes together fast.
This dish was inspired by traditional Sri Lankan chicken curry. We take it to the next level by making it creamy instead of dry, because extra curry sauce is a gift from the kitchen gods. You’ll start with a whole onion, sliced thin and sauteed into smoky sweet ribbons. Then you’ll add a burst of flavor in the form of aromatic ginger and garlic, coupled with garam masala, turmeric, and cayenne enough to tingle but not burn. A kaffir lime leaf, if you have one, is a great tidbit to throw into the skillet. Sliced chicken will brown in the spice mixture before simmering until cooked through. At the end, coconut milk brings everything together. The richness is tempered a bit by the addition of tomatoes, which soften enough to release their juices.
Some enjoy the dish as is, almost like a soup, but it’s also wonderful served with steamed jasmine rice.
The Coconut-Chicken Curry
Serves 2-4, depending on appetite
1 tbsp vegetable oil or ghee
2 onions, sliced thin
2 cloves garlic, minced or grated
1-inch piece of ginger, minced or grated
1 tbsp garam masala
½ tsp turmeric
½ tsp cayenne
1 kaffir lime leaf (optional)
2 boneless, skinless chicken breasts, sliced thin
1 cup water
1 14-oz can coconut milk
2 tomatoes, quartered with seeds removed
2 tsp salt, or to taste
In a large skillet preheated over medium-high heat, sauté onion in vegetable oil or ghee. Stir frequently until brown and . Add garlic, ginger, spices, and kaffir lime leaf, stirring constantly until aromatic – thirty seconds, minimum. Add chicken and stir to blend. When the chicken pieces are beginning to brown, add one cup of water. Bring to a boil, stirring occasionally, then turn the heat down to low and simmer until chicken is cooked through – no more than five minutes.
Add coconut milk, tomatoes, and salt. Simmer for about five more minutes. The texture will be that of a rich broth, studded with chicken and laced through with caramelized onions.
Salt to taste. Serve with white rice, if desired.