Strawberry and coconut are a beautiful combination. I have been going a bit crazy with strawberries lately as they are in season, hence they are delicious and reasonably priced. I have been putting them in everything from salads to cheesecakes to smoothie bowls. So why not continue this trend with two tasty recipes using the combination of strawberries with coconut.
The Strawberry and coconut chickpea blondie was something I dreamed up today knowing that I had some strawberries in the fridge that had to be used, as well as some shredded coconut, coconut milk and a can of chickpeas. I also recently purchased some coconut essence to experiment with (only $1.10) and thought that this would go very well. I was pleased with the result. I had several pieces for dessert with Chobani Greek yoghurt mixed with coconut essence and vanilla whey protein powder.
1 cup desiccated coconut
1 cup chickpeas, drained and rinsed
1 cup coconut milk
1 teaspoon coconut essence
¼ cup Greek yoghurt
6 – 7 medium strawberries, washed and tops removed
½ cup coconut flour
½ cup shredded coconut
½ teaspoon baking paper
2 tablespoons stevia
2 egg whites
Measuring cup and spoons
Large mixing bowl
20cm x 20cm baking tray
- Preheat the oven to 170°C. Add the desiccated coconut to the food processor and process until it is almost the texture of coconut butter. Add some coconut milk to assist processing.
- Add in the chickpeas, coconut milk, coconut essence and Greek yoghurt and process until the chickpeas are pulverized and the mixture is fairly smooth. Add in the strawberries and continue processing until the strawberries are combined through the mixture and are chopped finely (I left some strawberry chunks for texture).
- In a large mixing bowl combine the coconut flour, shredded coconut, baking powder and stevia. Add in the egg whites and mix them through the dry ingredients. Add in the chickpea mixture and mix well to combine the wet and dry ingredients.
- Pour the mixture into a baking tray lined with baking paper. Smooth the blondie mixture out with the back of a spoon. Bake the blondie in the oven for about 35 minutes or until it feels firm.
- Remove the blondie from the pan using the baking paper and allow it to cool before slicing.
Makes 8 large balls
1 cup walnuts
1 cup of whole strawberries, washed and tops removed
1 cup shredded coconut
¼ cup desiccated coconut
½ teaspoon cinnamon
2 scoops of a good quality vanilla whey protein powder
½ teaspoon coconut essence
Extra desiccated coconut for rolling
Measuring cups and spoons
- Add the walnuts to a food processor and process until the nuts resemble the texture of coarse crumbs. Add in the remaining ingredients and continue processing until the mixture starts to form a firm ball. If the mixture seems too moist add in additional protein powder and/or desiccated coconut until it is sufficiently firm.
- Sprinkle desiccated coconut onto a chopping board. Shape the mixture into balls using wet hands and roll the balls in the desiccated coconut. Refrigerate the balls until they are firm. Store the balls covered in the fridge.
Remove the blondie from the pan using the baking paper and allow it to cool before slicing.