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  • Photo & recipe credit: Minako  @365cleaneats 📍This is a vegan and gluten free "Mint Chocolate Tart" Minako 👩‍🍳 has suggested you use Blue Spirulina from @unicornsuperfoods as it does not have a distinctive taste and works well with sweet & savoury dishes 📍  Recipe: 20cm (8”) tart tin with removable bottom
■Crust
(Dry)
90 g gluten free oats 
90 g raw almonds 
6 Tbsp. coconut sugar
1/4 tsp pink salt
(Wet)
4 Tbsp. melted coconut oil
.
■Chocolate layer: 
100g raw cashews (soaked 4-6 hours and rinsed) 
1/2 cup (120ml) coconut cream
3 Tbsp. melted raw cacao butter
3-4 Tbsp. maple syrup
2 Tbsp. + 2 tsp raw cacao powder 
1/8 tsp pink salt .
■Mint layer: 
100g raw cashews (soaked 4-6 hours and rinsed) 
1/2 cup (120ml) coconut cream
3 Tbsp. melted raw cacao butter
3-4 Tbsp. maple syrup
5 drops mint extract *
3/8 tsp blue spirulina *
Pinch of pink salt
*The flavor of the mint extract, as well as the color of the blue spirulina vary. Please adjust each amount according to preference. **You can substitute maple syrup & coconut cream with raw agave & raw nut milk for raw filling version .
■Method: (1) Preheat oven to 170⁰C. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour
(2) Add melted coconut oil into the food processor and process until it becomes like wet sand (3) Press the mixture against the sides and the bottom of the tart tin. Bake it for about 14-16 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour (4) Put every ingredient for the chocolate layer in a high-speed blender and blend well. Layer it over the crust and freeze it until set (5) Repeat the same process for the mint layer. Freeze it over night (6) Take out the cake from the tin and garnish with fresh or frozen fruits.
  • Photo & recipe credit: Minako @365cleaneats 📍This is a vegan and gluten free "Mint Chocolate Tart" Minako 👩‍🍳 has suggested you use Blue Spirulina from @unicornsuperfoods as it does not have a distinctive taste and works well with sweet & savoury dishes 📍 Recipe: 20cm (8”) tart tin with removable bottom
    ■Crust
    (Dry)
    90 g gluten free oats
    90 g raw almonds
    6 Tbsp. coconut sugar
    1/4 tsp pink salt
    (Wet)
    4 Tbsp. melted coconut oil
    .
    ■Chocolate layer:
    100g raw cashews (soaked 4-6 hours and rinsed)
    1/2 cup (120ml) coconut cream
    3 Tbsp. melted raw cacao butter
    3-4 Tbsp. maple syrup
    2 Tbsp. + 2 tsp raw cacao powder
    1/8 tsp pink salt .
    ■Mint layer:
    100g raw cashews (soaked 4-6 hours and rinsed)
    1/2 cup (120ml) coconut cream
    3 Tbsp. melted raw cacao butter
    3-4 Tbsp. maple syrup
    5 drops mint extract *
    3/8 tsp blue spirulina *
    Pinch of pink salt
    *The flavor of the mint extract, as well as the color of the blue spirulina vary. Please adjust each amount according to preference. **You can substitute maple syrup & coconut cream with raw agave & raw nut milk for raw filling version .
    ■Method: (1) Preheat oven to 170⁰C. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour
    (2) Add melted coconut oil into the food processor and process until it becomes like wet sand (3) Press the mixture against the sides and the bottom of the tart tin. Bake it for about 14-16 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour (4) Put every ingredient for the chocolate layer in a high-speed blender and blend well. Layer it over the crust and freeze it until set (5) Repeat the same process for the mint layer. Freeze it over night (6) Take out the cake from the tin and garnish with fresh or frozen fruits.
  • 1,244 13 17 February, 2019
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  • A coconut a day keeps the doctor away...🌴🥥
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