Tagged: coconut

paleta

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I’ve been so busy! …I won’t go on and on with all my excuses. However, I will say that we are at this moment packing our bags to head on vacation!! Before leaving I really, reallllllly wanted to post about the paleta’s we made on Sunday for my best friends birthday! Sadly, The photo’s of the prep were terrible and they were next to impossible to get out of the molds (please if you have tips I would LOVE to hear them!!). Because of this, and the sun had gone down there were zero photo’s taken of the finished product. They were delicious! and a perfect treat to bring to a Mexican dinner (if you can get them out of the molds!). We ate the most amazing tacos the recipe can be found on her incredible blog ibbyandpop.com

Sadly my photo’s of Monday night have not captured how beautiful and and awesome the evening was! My besties are twins (gorgeous twins) and they looked incredible. Dinner was  in Nic’s super cute backyard, surround by her pretty garden and vases of birthday flowers.

 

Happy 33rd Birthday to the my bestest friends!!! Have an amazing year XOXO I LOVE YOU GUYS!!!

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‘Dulce de Leche’ Paleta Recipe:

INGREDIENTS:

(6 – 8 popsicles, depending on your molds)

  • 2 1/2 cups of dulce de leche
  • 2 cans (13.5 oz each) of coconut milk
  • Shredded coconut

DIRECTIONS:

  1. Place all the ingredients (except shredded coconut) in a blender and blend until smooth.
  2. Divide evenly into ice pops molds. Seal and freeze until ready, about 4 hours.
  3. Sprinkle coconut on baking sheet and place in oven (on low-med heat). Give the pan a good shake through out toasting and make sure you keep an eye on it so it doesn’t burn. When browned take out tray and let it cool
  4. After removing from popsicle mold from freezer dip Paletas in toasted coconut and serve.

 

FOR DULCE DE LECHE:  RECIPE

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honey granola

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I’ve wanted to make granola for a little while and have had a few recipes saved in the “to make” pile. I don’t know why it’s taken me so long to finally make it. This one isn’t a super sweet granola but it’s REALLY good. We’ve been topping our yogurt with it for breakfast almost every morning and  it’s perfect when I’m craving something to snack on in the evening.  Now that I realize how easy it is to make I’m pretty excited to add different nuts, seeds and fruit.

INGREDIENTS:

  • 2 cups old-fashioned oats
  • 1/2 cups raw organic pumpkin seeds
  • 1/2 cup raw organic sunflower seeds
  • 1/4 unsweetened organic coconut (shredded)
  • 1/4 coconut oil
  • 1/4cup honey
  • 1 tsp vanilla extract

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DIRECTIONS:

  1. Mix dry ingredients in a bowl
  2. Whisk coconut oil, honey & vanilla-you may need to warm up the coconut oil you want it to have a smooth liquid consistency
  3. Mix dry ingredients into honey mixture in batches (would want it mixed really well)
  4. Spread on parchment lined baking sheet
  5. Bake for 20min flipping granola so it’s evenly toasted
  6. Let cool completely on pan
  7. Store in air tight container

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