Diet diaries: how to use coconut oil, coconut flour and coconut milk in healthy treats

Posted by Abigail Donnelly on 25 March 2015

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Diet diaries: how to use coconut oil, coconut flour and coconut milk in healthy treats — TASTE food editor Abigail Donnelly experiments with sweet treats using coconut products as a part of the low-carb high-fat eating plan she is following.

It’s marvelous when you embark on a new eating plan and you can eat the things you love, and more than you are used to. It’s no secret that I love coconut. I know extra virgin coconut oil has been around for a while, but I haven’t really focused on using it in recipes. Since I started following a low-carb, high-fat diet, I’ve used plenty of it. It’s one of the “good” fats and has a pleasant taste and I find it adds a natural sweetness to baking and frying.

One thing I do miss on this eating plan is fruit and something sweet and baked. When I was at the launch of Tim Noakes’s new book, The Real Meal Revolution, I chatted to nutritionist Sally-Ann Creed, who worked on the book, and she mentioned chocolate truffles that she makes and sets into silicone moulds. I experimented with a batch the other day and we all loved them, especially with a cup of coffee.

Cocoa and coconut oil truffles

I mixed good-quality cocoa with some runny coconut oil and a few drops of stevia for sweetness until it got to a consistency you can roll. After I’d shaped the truffles, I rolled them in desiccated coconut and chopped almonds. The coconut oil imparts a lovely creamy texture and flavour. Make a big batch and store them in the fridge in a Tupperware – they keep for ages.

Since we are allowed anything containing coconut, I’m making plenty of Asian-style curries with coconut cream and milk. I start off cooking the process with coconut oil so we get a double whammy of coconut, and add some crunch with chunks of fresh coconut. My family has done really well so far. I have lost 3 kg, my teenage son nearly 2 kg and my husband a whopping 5 kg!

I also like experimenting with coconut flour. It’s got the most glorious flavour and fragrance and doesn’t contain any carbohydrates. On the weekend I was dying for something baked, so I decided to develop some biscuits made with half coconut flour and half almond flour, butter and some stevia. They turned out a bit dry and crumbly, but they went down a treat with a cup of tea. I have a box on my desk. My son wasn’t as impressed; he took a bite and headed straight for the bin!