Tag Archives: Coconut Milk

Coconut milk chocolate ganache tart w/ fig leaves


First a note about my technology situation. My power cord for my Mac decided to give out so I have been working on my boyfriends iPad… Not a big deal only it’s harder to link from one page to another recipe and get the pictures formatted just right. I am buying a new one on eBay and then I will have the content linked in a simple fashion with an updated look! Until then, bear with me

Vegan or not good pastry is good pastry. As you read in my last post, I created a tart shell that is as perfect as one loaded with dairy. Today I will show you what to put in that shell as a perfect compliment. For me it seems every time I add fig leaves in a dessert it leaves people in awe, most people don’t work with figs or know how to use them. They have a slight coconut flavor that I believe balances out the almost off flavor off canned coconut. To accomplish this tart is easy as long as you have a few simple tools in your kitchen. This is a no bake ganache tart so serve it chilled or pull it out 10 min before you serve it to spare your guests chilled teeth.


Coconut Milk Chocolate Ganache Tart w/ fig leaves:

serves 10


1 perfect tart shell (recipe is preceding post)

5 oz of bittersweet chocolate wafers

1-2 fig leaves

1 cup canned coconut milk at room temp stirred well

pinch of salt

1. Make a chiffonade cut by rolling up your fig leaves and then slicing. Make sure to take off the bottom stem before you slice. Place the fig leaf bits into a small pan and plour the coconut milk over them. Bring your mixture to a scalding, just under a boil and then let your leaves steep for 3-5 min or until you like the balance of flavor. If you aren’t using fig leaves pour the hot milk over the chocolate wafers.


2. If using fig leaves after 3-5 minute strain the milk from the leaves over the wafers.



3. Place back over a small pan with about and inch of water in it to create a double broiler. Place the chocolate back over and turn the heat to medium. Let sit for a couple minutes to heat the milk and then whisk together. Add a pinch of salt and pour into the prebaked tart shell after well combined.


4. Place in the fridge for 2-3 hours until set! Enjoy with your neighbors, both vegan and dairy centric!

Wake and Bake Hemp Seed scones with orange zest


I must admit I am a wake and baker, though not of the pot smoking kind. I think scones are the best thing to wake up to in the morning, especially with a cuppa. My boyfriend is always thinking up new and crazy combinations to put together and last night he suggested hemp seeds in my coconut milk scones. WHY NOT? Hemp seeds are incredible, they have an equal balance of Omega 3 and 6 fatty acids for humans. They are a complete protein having all essential amino acids, have tons of magnesium, zinc, iron, and potassium…aren’t convinced yet? Just try these scones!

Hempseed Sconed Scones :photo 1

2 1/2 c All Purpose flour

1 Tbsp baking powder

1/2 tsp salt

1/3 c sugar

1/4 cup hemp seed

1 generous cup of canned coconut milk (full fat and unsweetened)

1 tsp vanilla extract

zest of one orange

1. Preheat oven to gas mark 425 Fahrenheit. Sift flour and baking powder into a bowl and then add the rest of the dry ingredients including the help seed. Add in the rest of the ingredients pouring slowly until coconut milk is combined.

2. On a floured workspace take the dough out of the bowl and flatten into a 9 inch round. Cut the round into 8-12 pieces depending on the size you like. Place on a baking sheet and lightly coat with more coconut milk and a dash of raw cane sugar. Place in the oven for 15-20 min or until outside feels hard and the edges begin to brown!

3. Get Sconed!

photo 2photo 3

Coconut Milk Blueberry Scones


When I first went vegan I missed breakfast foods, it is hard to find good vegan brunch even in the san francisco/oakland vegan mecca. Peet’s, a bay area coffee shop does sell vegan scones, but they are dry and its honestly easier to make them at home and have them for the week! Thanks to coconut milk you can make 8-12 of these delicious scones to eat at your discretion. These are great with your morning cuppa and smell godly as they bake. I found this recipe on a blog called The Art of Dessert, but her dough came out very sticky compared to the pictures she was posting! I modified it by adding more flour; Don’t be afraid to be creative…but try the recipe once before you go and experiment!

Coconut Milk Blueberry Scones:

makes 8-12

Time: 30 minutes


2 1/2 cups all purpose flour

1/3 cup granulated sugar

1 1/4 cup canned coconut milk full fat unsweetened (chilled first)

1 Tbsp baking powder

1/2 tsp salt

1 cup dried fruit (I used dried blueberries)

1 tsp vanilla extract (optional)


Coconut Milk

turbinado or other raw sugar (gives a great crunch)

1. Preheat the oven to 425F/220C. In a large mixing bowl, or stand mixer combine flour, sugar, baking power, and salt until combined.

2. Add the vanilla extract and then slowly pour in the coconut milk and mix until just combined.


3. Fold in the dried fruit.


4. Plop the sticky mess of dough onto a well floured surface and press into a 1/2 in round, the dough is done being floured when it no longer sticks to you or the counter. Cut up the round into 8-12 pieces and place on a parchment or silpat lined baking tray. These will spread a little so take care not to place right up against each other, but they won’t spread as much as cookies because the baking powder makes them raise instead of spread! Using a pastry brush spread a bit of coconut milk on them taking care to not put to much as it will slide off and burn the bottom of the scone as it bakes. Sprinkle with raw sugar.


5. Place into the preheated oven for 15-20 minutes until the tops are golden brown. Remove and eat immediately…well after they cool of for a minute. Store the rest in an airtight container, they can be reheated in the oven for a minute or two, or placed in the microwave if your in a real hurry.


And coming as soon as I can perfect the recipe: Apple Tart