Tag Archives: coconut

Guest Post: Coconut Pineapple Icecream

Lately I’ve been meeting so many new friends through my blog. I love being part of the food blogging world because everyone is so happy and friendly. Probably because of all the amazing food! Its been a little while since I’ve done a dessert post so when I came across The Messy Baker Blog I just knew I had to have Jennie do a sweet and delicious guest post. Since I’ll be in Key West this weekend Jennie has whipped up a lovely tropical treat! Enjoy 🙂


Hi, all. I’m Jennie from The Messy Baker, and I’m thrilled to be guest posting for Noelle while she’s busy doing her thing. Now, I’m not as crafty as Noelle, but I do know a thing or two about sweets. Do you know that this girl can sew? Like fix a pair of heels, sew! Um, color me jealous, because when my shoes break, there’s no fixing them. They go straight to shoe heaven.

I think you’re going to love what I made for all of you. It’s coconut pineapple ice cream, *squeal!* It’s just about the best ice cream I have ever had… Ever! It’s all smooth and creamy and down right satisfying on a scorching summer day. And, if that’s not good enough for ya, chunks of pineapple and coconut get swirled into the mix. Yum!

I’ve very busy, so I had to wait a week until I could actually eat this ice cream because it had to be photographed first. Being a food blogger can be rough sometimes. Knowing that this ice cream was being held hostage in my freezer until I took a picture of it killed me. I wanted to gobble this down as soon as it came out of the ice cream machine. Needless to say, it was a rough 7 days.

I toasted up some big flakes of coconut and added it to the top for an extra pop of coconut flavor. I’m 100% in love with coconut.

Mmm. What are you waiting for? Go get yourself a big ol’ ice cream spoon and dig in!

Thank you so much for asking me to guest post, Noelle. It was good times.


by Jennie from The Messy Baker 

3/4 cup whole milk

3/4 cup coconut milk

1/4 cup sugar

Pinch of salt

5 egg yolks

1 (14 ounce) can sweetened condensed milk

1/2 cup pineapple juice

1 tsp. coconut extract

1 (8 ounce ) can crushed pineapple, drained of all juice

1/3 cup shredded coconut


In a medium sauce pan on medium low heat, add whole milk, coconut milk, and sugar. Whisk to combine. Let the mixture simmer until hot but not boiling, whisking occasionally.

In a medium bowl, add egg yolks and whisk. Once the milk mixture is hot, temper the yolks by adding a small amount of the milk mixture at a time, whisking constantly. Return the mixture to the sauce pan and cook until thickened, about 5-7 minutes, whisking occasionally.

In a large bowl, add sweetened condensed milk, pineapple juice, and coconut extract. Whisk to combine. When the milk mixture has thickened, strain and add to the condensed milk mixture, whisking to combine. Store the mixture in the refrigerator overnight until completely chilled.

Once the mixture has chilled completely, add it to an ice cream maker and follow manufacturer’s instructions. Right before the ice cream is finished churning, add the shredded coconut and crushed pineapple. Store in an airtight container and place in the freezer until firm, about 4 hours. Top with toasted coconut flakes and enjoy.

Whipped Coconut Milk Chocolate Mousse (or Pudding)

This is the story of how I mucked up yet another marvel Pinterest recipe. I am now in recovery.

Adam has a wee problem with ice cream. He eats ice cream or frozen yogurt at least five times a week. Pinterest strikes again! I’ve been trying to get him on a healthier alternative with less dairy and sugar, so when I found this Coconut Milk Chocolate Mousse recipe I thought it would be a great solution, plus I’ve been way into coconut milk lately.

I suppose it derives from the famous Sprinkles Cupcake Bakery who offers “frosting shots” made from this magical coconut mousse. The blog made it look super easy.

The main gist is that you open the can of coconut milk, let it chill in the fridge overnight so the milk part solidifies, then you whip it with a bit of sweetener and cocoa powder. Easy enough right?

Well the first attempt bombed big time. I wanted to make it for dinner guests, but I only let the cans chill for about 2 hours so it didn’t solidify enough. Also the original blog implied that you could include the coconut water that settles on the bottom, but I found this is not the case. When I tried to whip it up I ended up with a chocolate coconut soup. It ended up down the drain and our guests had frozen yogurt for dinner.

So I decided to give it another attempt. I read a few other recipes which all said do NOT use the water that separates on the bottom.

This time I did a clever little thing. I opened the can upside down so I could pour the coconut water off off, which worked perfectly.





I then let the cans cool overnight and I ended up with nice thick white coconut solids.

I poured them into a bowl, add a little powdered sugar and began to whip.


I wanted to make just plain coconut first before I added the cocoa. I whipped. I whipped and I whipped. For a good 20 minutes I whipped. It did thicken a bit, but looked more like a vanilla milkshake than anything.

So I started adding cocoa. It did thicken more, and finally after more whipping I got it to the thickness of a thin pudding. This was supposed to be a frosting alternative so I’m thinking it should have been MUCH thicker. Plus in the photos it was this glorious piped mouse.

This was nothing that I could pipe, no peaks at all. I figured this was another one of those Pinterest hoaxes that doesn’t really work. It did look like a great pudding and it tasted amazing, so I served it to Adam with chocolate chips and he devoured it! If I was trying to make a healthy coconut milk chocolate pudding this would have been a major success. So let’s just pretend that’s what I was doing. Tada! I give you healthy chocolate pudding!


I still wanted to figure out this mousse business though. I kept thinking, I must be doing something wrong!

Okay so I admit, I may or may not have an aversion to actually reading directions. I normally just look at a picture, glance at the ingredients and decide I can make it better.

Well when I looked at the ingredients I realized that she used more than 1/4 cup of cocoa per can, and I used two cans! So where I used about 3-4 tablespoons, I was supposed to use more than a half a cup. Doh!

So I added a lot more cocoa and what do you know, that stuff thickened right the heck up! Now, I will say it did not taste as good as its puddingly cousin. It was very rich and much too chocolatey for me (I’m not a huge chocolate fan anyway. Don’t hate.) Definitely add more sugar if you go this route because it gets more bitter with more cocoa.



I preferred the taste of the first batch, but esthetically this version was much more pleasing, and the texture was nice and moussey. I can see why they serve it as little shots, a little goes a long way.

So the moral of the story is read the directions.

(unless you wanted pudding in the first place.)

The end.

Easter Bunny Carrot Cake

Springtime has been so busy for me! I’ve been baking away and doing all sorts of other fun stuff.

I took a dirty hippy job doing henna tattoos down on the beach. I’ve been doing henna for many years now, and this was the perfect excuse for me to get a tan and spend some time honing my Mehandi skills. I’m having a blast!

I took a break on Sunday to spend Easter with my family. It was a wonderful time to consider what Easter is all about. I’m so thankful that God loves me enough that He sent His son Jesus to die for my sins, and that he rose from the grave on Easter Sunday! It was such a joyous time for us all to celebrate what Jesus did for us.

My parents set up tents in the back garden and we had a lovely luncheon out on the lawn. The kids (and the men, lol) had a water balloon fight, while the ladies sat around discussing crafts and baking. Just my kind of banter. 🙂

Every Easter I make a carrot cake.

Last year’s was pretty awesome. I made a 6 layer cake with cream cheese frosting and candied carrot strips that looked like ribbon. I made a bow for the top and laid strips down the side, so it looked like a present. It was positively lovely.

I had to outdo myself this year. Not that Easter is about bunnies or anything, but I just couldn’t resist making this adorable Bunny cake that I saw on foodnetwork.com. It was a hit!

I started with a Duncan Hines premium box cake. 2 boxes to be exact.

I like this mix because it comes with a pouch of real carrots and raisins that you just reconstitute in some water. It makes the cake taste amazing.

This sure beats shredding a pound of carrots by hand!

2 boxes filled 2 nine inch rounds and one six inch round. I filled them about 2/3 full because this cake does not rise a whole lot, plus I wanted to have nice rounded tops so the bunny would be round and not flat.

Let the cakes cool completely before you start assembling. This cake was shockingly easy to assemble and the results looked really pro!

Start by adding a layer of frosting between the two nine inch cakes. I used cream cheese frosting because it tastes great with the carrot cake.

You don’t want to level them off. You want the flat sides to be on the inside and the top and bottom will be the rounded sides. (You can’t see in this picture but the bottom is round just like the top.)

Cut the cake into two pieces. One piece will be 2/3 and the other 1/3. So you’ll have a big piece and a little piece.

Now would be a good time to round off the edges with a serrated knife. I waited until I had already assembled it before I did this, but you will be smarter than me and do it now. Just gently bevel off any hard edges, so the bunny looks soft and round.

Line the edges of your cake board with sheets of wax paper so after you frost the bunny you can slide them out and your board will be clean. Place the larger cake piece cut-side-down on the center of the board. This is the body of the bunny. Cut the remaining 1/3 size piece in half and place in front of the bigger piece. This is the head. (You will end up with an extra wedge which I recommend you take a break to eat. It will be delicious! Alternatively, if you have an Adam, he will gladly take care of this task for you as mine did.)

Next, cut your six inch cake in half and frost the flat side of each piece.

Stick one to each side of the body, toward the back. These are the legs.

This is when I rounded the edges. I had also already blopped some frosting on top before I remembered to do this. So you will do better than me, and do this before. But this is an example of how to bevel the edges off, and also where to place the legs.

Now frost the whole bunny. The original recipe called for the cake scraps to be mixed with frosting and rolled into a cake ball to be made into the tail. But I just rounded off the edges of a marshmellow to make it into a ball and frosted it too. (Unfortunately that didn’t make it into this picture.)

Once your bunny is frosted, cover him with sweetened shredded coconut. I used about 2 cups. Gently press the coconut into the frosting and brush away any excess. Put coconut on the tail too. Now for the fun part!

For the feet: cut one marshmellow in half length-wise, and cut two slits into each half to be the toes. Stick them to the legs with a little frosting. For the ears: frost the front of two biscottis with white frosting, and add a little pink frosting for the inside of the ears. Stick these into the top of the head with frosting. The eyes are two black jelly beans. For the cheeks cut a marshmellow in half and stick on with frosting. If you have black licorice rope you can use that for the whiskers. I didn’t have any so I just rolled a rope out of black fondant and cut it into pieces. The nose is a pink jelly bean.

If you want you can embellish your cake board with grass using a grass tip and green frosting. I picked up some easter egg malt balls, and little flower gummy candies to make a cute little garden scene.