My First Try at Coconut Cream Pie!

Coconut Cream Pie w/ Warm Berry Sauce
Coconut Cream Pie, fresh from the oven!

A friend posted a recipe on Facebook that caught me eye.

All Natural. Check. Had the ingredients already. Check. (well, close enough to make it work)

So today, I made my first ever Coconut Cream Pie!

If it tastes good, I will post you the recipe.

Cheers, and Happy Eating!

How to Make Coconut Butter! (And what to do with it!)


Gorgeous Natural Coconut Butter

I recently came across an article about Healthy Coconut Butter. I’d been curious about it since I went on my Home Made Nut Butters kick, but never tried it. This week, I had a bunch of Coconut Shreds leftover from making my delicious Caye Lime Butter Cream Candies, so I thought now is as good a time as any to try making Coconut Butter.

Here is what I learned. It is not hard, and although the basic premise is the same, it is a bit trickier than making peanut butter. Let’s get Cookin’ and Make Some Nuttah Buttah!


Dried Coconut

Home Made Coconut Butter

* You will need:

  • Shredded or Flaked DRIED & UNSWEETENED Coconut
  • A food Processor or Ninja type Blender, with a good, strong motor & blades.
  • A rubber spatula

* Method:

Place coconut in processor or blender. Process until the fine coconut sticks to the sides of container. Scrape down sides so the mix touches the blades, and process some more. It will keep sticking to the sides. Scrape down & mix again, over and over, repeating these steps until finally it becomes smooth. It will take a good 15 minutes of scraping & mixing, so don’t get frustrated or think you aren’t doing it right. Once it is a smooth, even consistency, you’re there.


Scrape & Blend Smooth

Pour the butter into a clean jar or ceramic dish, and set aside, uncovered, to cool.

That’s it! Fresh, home made Coconut Butter. So… Now that we have it, what do we do with it?

Mark’s Daily Apple Says: ” Enjoy the flavor and health benefits of coconut butter a million different ways. Eat it with a spoon or blend it into coffee and smoothies. Add it to curries. Mash it into roasted vegetables. Spread onto pancakes. Dip dark chocolate into coconut butter for dessert. Combine it with almond butter.  Flavor it with sea salt, cinnamon or vanilla.” ~ Sounds good!

Coconut Mama offers these 25 tempting recipes using Coconut Butter, including Coconut Blueberry Pudding, Gingerbread Fudge, Coconut Butter Cake, Coconut Cream Truffles, and even Strawberry Mousse! Click here for her Recipes: 25 Ways to Use Coconut Butter

25 Ways to use Coconut Butter

So There you have it!

How to make Healthy, Natural, Versatile, Inexpensive

Home Made Coconut Butter

and 25 delicious ways to use it!

Cheers, and Happy Eating!


Caye Lime Coconut Butter Cream Candies! ~ Made in Beautiful BELIZE!


Woot! We are on holiday in sunny San Pedro, Belize


We have been coming to the gorgeous Caribbean Island of Ambergris Caye (prounounced “Amber-Grease [or gris] Key”) for several years, and have developed friendships with a lovely and diverse group of people.


Just 4 Simple Ingredients!

Today, a dear friend came to cook and lunch with us. While it was a casual thing, I wanted to have a little sweet treat for after our savory meal.

But some ingredients I use often at home are not available here, as they would have to be imported and barged here. Like Lemons.

Some recipes won’t hold up in the tropical heat & humidity.

I had to think about what I could easily purchase that was inexpensive,

quick & easy enough to make in an hour, work,

and still make us go, “Mmmm!”.


Beautiful San Pedro, Ambergris Caye, Belize

As soon as I made my Lemon Coconut Butter Creams, I thought they would be awesome in a Caye Lime Version. So today I whipped them up while lunch was being prepared – AND THEY CAME OUT YUMMY! So, here is the Lemon Coconut Butter Cream again, using LIME instead of Lemon! 🙂

Caye Lime Coconut Butter Creams



Lime Butter Cream Mixture

2 cups Powdered Sugar, sifted

4 TBSP Butter, Softened

1 or 2 Limes – will need 2-3 TBSP of juice, and 1 TBSP zest

Scant Pinch of salt (adds balance to the sugar)

– Baking Sheet Lined with Buttered Wax Paper

– 1/2 Cup of Toasted Coconut Flakes (Recipe HERE) for Coating  – Optional: mix with 1 tsp Granulated Sugar


Sift powdered sugar into large mixing bowl. Add all the rest of the filling ingredients and mix until it becomes smooth.

Taste and adjust to your liking. If it is not Lime-y enough add more zest. If it is too thick, add more juice. If it is too thin, add more powdered sugar.

Place in Fridge 10-15 minutes to chill to firm (in Belize, I used the freezer). Cream should be thick enough be easily handled – the mixing spoon should stand up on it’s own.


Butter Creams, Ready for the Freezer

Meanwhile, prepare the baking sheet and place the toasted coconut in a shallow bowl, or on a dish. Pull the mix out of the fridge. Using a teaspoon, scoop a bite-sized bit of cream in to your hands, Working quickly so they don’t melt too much, pat into a roundish shape (they do not need to be perfect!), and then drop into the dish of coconut.

Gently cover ball & pat gently in coconut until coated, and place on butted sheet pan[see photo above] Continue until all the cream is rolled in balls, and rolled in coconut. Place sheet pan in the fridge (or freezer) again, for at least 15 minutes.


Mmm! Caye Lime Coconut Butter Creams!

That’s It! They’re Done!

Now you have scrumptious, decadent, melt in your mouth

Caye Lime Coconut  Butter Creams!

Cheers, and Happy Eating!

How to Make Pecan Coconut Butter!


I love to make my own Nut Butters, which we eat often for Breakfast.

This week, I made TWO flavors! 🙂

Pecan Coconut Butter on the Left, and good ole Peanut Butter on the Right.

All natural with no added oils or emulsifiers. And the cost? Literally, Peanuts!


~ Put any random quantity of nuts of your choice in small processor. For this recipe I used Chopped Pecans and Organic Unsweetened Coconut, in a roughly 50/50 ratio. To this, I added about 1/4 tsp of organic raw sugar. [May substitute honey, or omit altogether if you don’t use sugars. I did not add sugar to the Peanuts]. Add a pinch of sea salt. If you are using salted nuts, omit the salt.


~ Pulse till mixed. Grind for approx one minute. Mixture will get crumbly, then form a ball, then become smooth. Taste. Adjust salt, nuts or sweetness, Grind till sooth enough to spread. Mixture gets a little warm, so leave in container uncovered for at least one hour. Will keep in covered container for weeks.

Boom! That’s it! So easy!

Now you have Delicious Home Made Nut Butter!

Cheers, and Happy Eating!

Lemon & Coconut Butter Cream Candies




If you’ve been following us, you know our M.O. is using what we already have on hand to make meals and treats. Today was my turn, so it was ~ Treats! I had good intentions to make some Iced Lemon Cookies, but the day got away from me. Secretly, really I wanted more Frozen Chocolate Peanut Butter Bites, or some kind of creamy candy instead.

With creamy candy on my mind, I remembered now I was left with two lemons that had to be used soon, and a bag of organic powdered sugar. Hmm. Powdered sugar. I used that to make Chocolate Vanilla Butter Creams…. (light bulb goes off)

Mmm, I know! LEMON BUTTER CREAMS! That sounds yummy!


Sugar & Zest, Toasted Coconut and Pecan Lemon Creams

I’ve been sharing a lot of chocolate recipes lately. Thus, I pondered what to coat my candies with instead. I had a bag of chopped pecans, extra powdered sugar & zest, and leftover Toasted Coconut from our Quinoa Porridge. With a basic Butter Cream Recipe and those three coating ideas, off I went to the kitchen to experiment.

Trying all three, several times for good measure ( 😉 )… Bruce and I both agreed the Toasted Coconut ones were the Taste Winners, by a landslide. The experiment was a success, and I am pleased with the end result…So, Ready? Let’s Get Cookin’!!

* Toasted Coconut Lemon Butter Creams *


l – Powdered Sugar & Softened Butter
r – Sift the Sugar


2 cups Powdered Sugar, sifted

4 TBSP Butter, Softened

1 Lemon – will need 2-3 TBSP of juice, and 1 TBSP zest

1 1/2 TBSP Coconut Milk, or Heavy Cream

– Baking Sheet Lined with Buttered Wax Paper

– 1/2 Cup of Toasted Coconut Flakes mixed with 1 tsp Granulated Sugar for Coating


Sift powdered sugar into large mixing bowl. Add all the rest of the filling ingredients and mix until it becomes smooth. It should be pretty thick, so it can be easily handled – the mixing spoon should stand up on it’s own. Taste and adjust to your liking. If it is not Lemony enough, and too thick to stir, add more juice & zest. If it is too Lemony and too thick, add a little more coconut milk. If it is too thin to shape, add more powdered sugar.


Smooth, Creamy, Lemon Filling Mixture

Place bowl of cream in the fridge for 10 minutes until firm. Meanwhile, prepare the baking sheet and place the toasted coconut in an even layer on a plate. Pull the mix out of the fridge, and using a teaspoon, scoop a small amount of cream in to your hands, Working quickly so they don;t melt too much, roll scoop into a ball, and then drop into the dish of coconut.

Gently roll ball in coconut until coated, and place on butted sheet pan. [see photo above] Continue until all the cream is rolled in balls, and rolled in coconut. Place sheet pan in the fridge again, for at least 15 minutes. That’s IT! They are done!

 Now you have scrumptious, decadent, melt in your mouth

Toasted Coconut Lemon Butter Creams!

Lemon Butter Creams

Lemon Butter Creams

My friend Mary Beth swears these would be amazing coated with glazed & salted pecans.

My other friend, Sue, says I should have tried them chocolate dipped anyhow. Both suggestions sound delicious to me, and I got a few ideas for different filling flavors.

I guess there will have to be a lot more experimenting with Butter Creams in my future!

Hope there will be in YOURS too!

Cheers, and Happy Eating!

Sweet Coconut Quinoa Porridge ~ As Delicious as it is Nutritious!



Breakfast is a critical meal for me and Jane. We start work early and require healthy food to stay alert and productive. Quinoa is one breakfast food which helps us start our day with natural energy. Creamy, sweet, nutty and just really good.  This recipe is so easy it’s almost fool proof. Ok, Let’s Get Cooking!

* Coconut Quinoa Porridge *

By Chef Bruce West

Yield: 4 servings  ~  Total preparation & cook time: 1 hour


* Ingredients:

3/4 cup uncooked Quinoa

2 cups water

Pinch salt

1 tsp unsalted butter (optional)

1  13.5 ounce can coconut milk

1 cup water

4 tablespoons brown sugar

Toasted Coconut

* Toppings:

Toasted shredded coconut (click for recipe)

Toasted almonds (optional – click for recipe)

Fresh berries, cubed mango, or sliced bananas (optional)


  1. Wash quinoa in cold water, then strain (use a colander that has fine mesh).
  2. Place 2 cups water in a 2 quart sauce pot that has a tight fitting lid.
  3. Add the butter and salt. Bring the water to a boil.
  4. Add the quinoa and bring back to a boil. Place the lid on the pot.
  5. Turn flame down to very low; the quinoa & water should simmer gently. Do not remove the lid.
  6. Cook for 20 minutes. Turn off the heat but do not remove the lid. Let sit for 10 to 15 minutes as the quinoa will absorb any remaining moisture.
    Top: Cooked Quinoa
    Bottom: Simmering the Combined Ingredients
  7. Remove lid. Add coconut milk, brown sugar and the 1 cup water. Bring to a boil while stirring.
  8. Cook for approximately five minutes.
  9. Pour into dessert or soup bowls. Add toppings.
  10. Serve and Enjoy!
Delicious Sweet Coconut Quinoa Porridge

And there you have it ~ Tasty Sweet Coconut Quinoa Porridge!

This Hot ‘Cereal’ is easy to make, healthy, packs a wallop of nutrition, and very satisfying.

Best of all, it’s Delicious! 🙂

With the Chilly Weather coming, we hope you give this warm, healthy breakfast dish a try.

We love it!

Cheers, and Happy Eating!

Related articles

* How to Toast Coconut Flakes * to Bring Up the Flavor!

So….One day while baking, I found myself staring at the end of a bag of organic unsweetened coconut flakes in the pantry. I just stared at it. And it just stared back at me. Then, I had an idea! I bet that would be pretty good all Toasted up in a Pan!
And it was!  🙂

Here I will show you how easy it is to make

~ Toasted Coconut Flakes ~

Place a cup to a cup and a half of shredded coconut in a dry nonstick pan over medium heat.
Stir often with spatula.
Once it starts to go golden, stir constantly.
It will now turn brown very quickly. Remove from heat and pour into a plate to cool.


* Use in or sprinkle on your favorite recipes. *
Toasted coconut would go great on that Chocolate Avocado Pudding we posted last week,
or on our Sweet Rice / Quinoa Porridge,
or even our Home Made Chocolate Butter Cream Recipe!
* Sprinkle on your fruit & yogurt or salads to add a nutty dimension! *