Hey Everybody!

Quick post, made a vegan loaf cake the other day - was with almond yoghurt. Must admit yoghurt cakes have still got the better of me texture wise but this still tasted alright. Made up the flavour combo a bit and also topped it off with some coconut caramel sauce.

Thanks for stopping by!

Indulge in the perfect blend of coffee, toasted coconut, and caramel with this Iced Toasted Coconut Caramel Macchiato. It's a delightful and refreshing coffee beverage that's perfect for any time of day.

Ingredients: 1 shot of espresso or 1/2 cup of strong brewed coffee. 1 cup of milk. 2 tablespoons of toasted coconut syrup. 1 tablespoon of caramel syrup. Ice cubes. Whipped cream optional. Toasted coconut flakes optional.

Instructions: Make an espresso shot or half a cup of strong coffee. Heat the milk in a different pot until it's hot but not boiling. Add the caramel syrup and toasted coconut syrup to the hot milk and mix them well. Put ice cubes in a glass. Pour the coffee or espresso that has been brewed over the ice cubes. Put the milk mixture on top of the coffee and let it mix to make a marbled look. If you want, you can add whipped cream and toasted coconut flakes on top. Your Iced Toasted Coconut Caramel Macchiato is ready to drink right away.

Prep Time: 5 minutes

Cook Time: 5 minutes

These moist and tasty cupcakes are a great way to enjoy the delicious combination of coconut and caramel. The toasted coconut flakes on top and the sweet caramel filling make it look perfect.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup coconut milk. 1/2 cup shredded coconut. 1/2 cup caramel sauce store-bought or homemade. 1/4 cup toasted coconut flakes for garnish.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Gradually add the dry ingredients and the coconut milk, alternating between the two, starting and ending with the dry mixture. Mix until just combined. Fold in the shredded coconut. Scoop the batter into the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Once the cupcakes are cool, use a small knife to create a well in the center of each cupcake. Fill each well with caramel sauce. Sprinkle toasted coconut flakes on top of the caramel-filled cupcakes. Serve and enjoy your delicious Coconut Caramel Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Indulge in the tropical flavors of coconut and caramel with these homemade Klondike bars. Creamy coconut milk is blended with caramel and shredded coconut, then coated in rich dark chocolate for a decadent treat.

Ingredients: 2 cups coconut milk. 1/2 cup sugar. 1/4 cup coconut oil. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup caramel sauce. 1 cup shredded coconut. 1/2 cup dark chocolate chips.

Instructions: Put coconut milk, sugar, coconut oil, vanilla extract, and salt in a saucepan. On medium heat, stir the mixture until the sugar is gone and it's smooth. Put half of the mixture into a shallow pan and freeze for two hours. Add a layer of caramel sauce on top of the frozen coconut mix. Add coconut shreds on top of the caramel layer. Put the rest of the coconut mixture on top of the layer of shredded coconut and freeze for two more hours. Cut into bars and put them on a baking sheet lined with parchment paper after they are frozen. In 30-second increments, melt dark chocolate chips in a bowl that can go in the microwave. Stir the chocolate until it is smooth. Coat each bar evenly with the melted chocolate by dipping it in it. Put the bars back on the baking sheet and freeze them until the chocolate hardens. Enjoy your Coconut Caramel Klondike Bars that you made yourself!

Prep Time: 20 minutes

Cook Time: 240 minutes