I’m Turning into a Coconut (and a Coconut Scone Recipe!)

M says I’m turning into a coconut.

I’m starting to think that he’s right.

Maybe it wouldn’t be that bad to turn into a coconut…

Coconuts are great.

You could say that they’re the new black…or the old, new black…or the new chocolate…more on that in a minute.

I sometimes find it difficult to get enough healthy fats into my day. Coconut, being so delicious, helps with this. I eat coconut butter, coconut oil, coconut flakes…you get the picture. Coconut is loaded with medium chain fatty acids (MCFAs), that your body needs to thrive. These MCFAs “do not have a negative effect on cholesterol and help to protect against heart disease. MCFA help to lower the risk of both atherosclerosis and heart disease.”

http://www.coconut-info.com/ says:

Approximately 50% of the fatty acids in coconut fat are lauric acid. Lauric acid is a medium chain fatty acid, which has the additional beneficial function of being formed into monolaurin in the human or animal body. Monolaurin is the anti-viral, antibacterial, and antiprotozoal monoglyceride used by the human or animal to destroy lipid coated viruses such as HIV, herpes, cytomegalovirus, influenza, various pathogenic bacteria including listeria monocytogenes and heliobacter pylori, and protozoa such as giardia lamblia. Some studies have also shown some antimicrobial effects of the free lauric acid.

My favorite benefits from the extensive list found at The Coconut Research Center are:

  • Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.
  • Improves insulin secretion and utilization of blood glucose.
  • Improves calcium and magnesium absorption and supports the development of strong bones and teeth.
  • Relieves symptoms associated with Crohn’s disease, ulcerative colitis, and stomach ulcers.
  • Improves digestion and bowel function.
  • Reduces inflammation.
  • Supports tissue healing and repair.
  • Supports and aids immune system function.
  • Helps protect the body from breast, colon, and other cancers.
  • Functions as a protective antioxidant.
  • Helps to protect the body from harmful free radicals that promote premature aging and degenerative disease.
  • Does not deplete the body’s antioxidant reserves like other oils do.
  • Supports the natural chemical balance of the skin.
  • Softens skin and helps relieve dryness and flaking.
  • Prevents wrinkles, sagging skin, and age spots.
  • Promotes healthy looking hair and complexion.

To name a few…

Read more about the Wonderful World of Coconut Products at Mark’s Daily Apple!

I would totally go out on a limb and say that coconut is the new chocolate.

How convenient is that? I mean, Valentine’s day is right around the corner…

Speaking of Valentine’s Day, here’s a recipe for you to make your Sweetheart next Tuesday morning!

Valentine’s Day Breakfast in Bed: Coconut Scones for your Sweetie

1/2 cup almond flour
1/2 cup coconut flour
1 cup unsweetened shredded coconut
1 Tbsp baking powder
1 tsp cinnamon
1/4 tsp sea salt
8 Tbsp butter (cold)
2 Tbsp raw honey
1 cup coconut milk

Preheat your oven to 400 F, and line a baking sheet with parchment paper
In your food processor, combine both flours, coconut, butter, honey, cinnamon, baking powder and salt. Pulse until everything is crumbly

Transfer the batter to a bowl and add the coconut milk, mix until well combine (the batter should form a sticky ball).Place the batter ball on your baking sheet, and press into a circle. Cut the batter into 8 wedges and sprinkle with shredded coconut.

Bake for 12 to 15 minutes or until browned.

Cool on a wire rack–like most coconut flour baked goods, these will be a little crumbly when they come out of the oven. Once they cool, refrigerate them, and serve chilled!

What’s your favorite way to use coconut?

, , , , , , , , ,

11 Responses to I’m Turning into a Coconut (and a Coconut Scone Recipe!)

  1. Deborah December 1, 2012 at 5:24 PM #

    These look great Allison. I usually make scones using almond flour, so this would be a change. I use coconut flour often in many recipes, but my favourite is probably cheesy coconut garlic bread. It’s so delicious and makes us feel like we’re having bread although our diet is now completely grain-free.
    Thanks for sharing this recipe. I’ll be trying it soon for sure!

  2. Dorothy April 5, 2013 at 10:36 AM #

    Embrace the coconut! 🙂

  3. jacqueline April 8, 2013 at 2:46 PM #

    Do you use canned coconut milk for this?

  4. Krista October 11, 2015 at 3:35 PM #

    Just discovered your recipe. I cannot have eggs, so I was eager to try it. So glad I did….yum! Great with tea and a little maple syrup drizzled on top.

  5. asdasdffasd June 30, 2016 at 1:26 PM #

    I echo Jacqueline’s question about the Coconut Milk – Canned? or Carton?

    • Allison June 30, 2016 at 1:32 PM #

      full fat canned coconut milk!

  6. Alex Toader May 9, 2017 at 3:43 PM #

    I just tried the recipe now and it came out extremely bitter. I respected the amounts and everything. I don’t understand where i was wrong.


  1. Confectiona’s Realm » Blog Archive » Scones! - February 12, 2012

    […] And I found these scones. […]

Leave a Reply

Powered by WordPress. Designed by WooThemes