Coconut Recipes

Crunchy Granola & Variations

There's only one thing vegetarians, vegans, carnivores and even paleo eaters never disagree on: Granola. Crunchy, salty and open to a vast well of interpretations, this epic breakfast, snack and topper-of-all-things is so simple to master, there's really only one question to answer before making it: What's your signature blend?

In addition to launching countless granola companies, that question is the reason so many incredible blends of grains, fruits and flavors occupy store shelves. But why leave all the fun to the entrepreneurs? Successfully inventing your own signature granola is as easy as remembering a simple ratio and a few rules of thumb. Here's the breakdown:

Everyday granola is a mix of three elements: Dry ingredients, wet ingredients and heat. "Dry ingredients" represent a blend of oats, seeds, nuts and your other favorite grains. "Wet ingredients" represent a mix of fats and sweeteners (which in granola function best as liquids like coconut oil, maple syrup, or liquid coconut nectar). Pairing the wet and dry ingredients at a steady ratio of 6:1 ensures your dry ingredients are perfectly coated with just enough wet stuff to do their crunchy bidding, brought out by a few rounds in a 300F oven.

Put in practice, that 6:1 ratio can inspire hundreds of different recipes, but every single one of them will represent six parts dry ingredients, and one part wet ingredients (for example, 3 cups total oats, grains, seeds and nuts to 1/2 cup total  liquid fats and sweetener). There are only two good rules of thumb to both keep things simple and maximize the flavors of your final ingredients:

1) Seasonings like salt or cinnamon don't need to be included in your total dry ingredient measurements. It's too complex and won't make a real difference in the final product.

2) If you're using things like dried or dehydrated fruit, chocolate chunks, or other components (bacon, perhaps?) whose flavors won't be enhanced by toasting, mix them in after the oat blend has come out of the oven. Since you're mixing them in after baking, these ingredients also don't need to be included in your 6:1 ratio.

Got it? Awesome. Here's a recipe to get you started, but we hope you feel confident enough to riff on it until your signature granola is perfected. 


Cocoa Cabanana Granola

2 cups rolled oats

1/2 cup raw almonds, roughly chopped

1/2 cup pistachios

1/4 cup coconut oil

1/4 cup coconut nectar syrup

1 tsp vanilla extract

1 tbsp unsweetened cocoa powder

1/2 tsp salt

1/2 cup dried pineapple, roughly chopped

1/2 cup dried bananas, roughly chopped

1/4 cup raw cocoa nibs


1. Preheat oven to 300F. Line a rimmed cookie sheet with parchment paper and set aside.

2. In a large bowl, mix oats, almonds, pistachios, cocoa powder and salt. Add coconut nectar, oil and vanilla and stir thoroughly, until dry ingredients are evenly coated. 

3. Spread mixture evenly on prepared baking sheet. Bake for 30-45 minutes total, stirring every 10-15 minutes. 

4. When granola is toasted to your taste, remove from oven. Allow to cool slightly, then add dried pineapple, bananas and cocoa nibs and stir to blend. Cool completely and store in an airtight container for up to 2 weeks.




Sweet & Spicy Caramelized Nuts

As anyone who's walked the busy streets of NYC will tell you, roasting nuts advertise themselves - and there's no better place to unleash their power than a cozy holiday party. Here, we pair coconut flower nectar's nutty undertones with cardamom, cinnamon and a touch of black pepper for a sweet heat that perfectly compliments the season (and bourbon).

Sweet & Spicy Caramelized Nuts

2 cups roasted nuts, any variety

1/2 cup granulated coconut flower nectar

2 tbsp water

1/4 tsp cardamom

1/2 tsp black pepper

1/2 tsp cinnamon

1/8 tsp cloves

1/2 tsp salt, for finishing

1. Combine all ingredients except salt in a medium saucepan. Over medium flame, heat mixture until granulated coconut flower nectar has liquified, and liquid appears transparent. Continue to cook, stirring constantly, for 8-10 minutes.

2.  On a baking sheet lined with a piece of parchment, pour contents of saucepan and spread out thinly with a spoon. Sprinkle with salt and allow to cool completely.

Coconut Flower Nectar Halvah

People don't normally describe handmade confectionary with the phrase low effort, big payoff. But when it comes to halvah - a flaky, melt-in-your-mouth treat found in Middle Eastern markets - that's (delightfully) pretty much the case. 


Traditionally, halvah – also know as halva, halawah, alva, haleweh, helva, we could go on – is made from a combination of nut butter and melted sugar. Halvah made with ground sesame seeds, a.k.a. tahini, is the style most Americans are familiar with, but half the fun of making this stuff at home is experimenting with nut butter variations. Sunflower seed butter, almond butter, cashew butter; each base makes for a wildly different treat, and if you're one to dabble in say, making bonbons, you find that each variation also offers a killer invitation to pair with other flavors and be enrobed in chocolate (which we will not be doing here - but if you're that person, just keep on being you).

Here, we're laying down the basics for a standard halvah, with a little help from The New York Times and Michael Solomonov. Making this classic with granulated coconut flower nectar instead of refined sugar does nothing to alter the recipe's directions, but it does reduce the glycemic index of the final product, keeping those candy-related sugar crashes at bay and making it a smart treat for nut-allergy free kids.

There are two tricks to halvah worth mentioning:

1) Nut butters often contain different oil content based on their type and manufacturer, which can result in halvahs of varying dryness / oiliness. The more times you make this recipe, the more you'll get the knack for how much oil is too much - for instance, we've taken to skimming about 1/4 cup of oil of the surface of our Joya tahini before stirring the jar and measuring it out, but have never removed oil from a jar of almond butter. The good news is any approach you take is going to taste awesome, so just do a little experimentation and find what results in your favorite texture.

2) Nut butter can be smooth, chunky, and lots of places in between. The smoother the nut butter, the smoother your halvah will be, which contributes to that melt-in-your-mouth vibe. Crunchy nut butter is cool, but expect textural differences in the final product.

Okay, that's a lot of talk for such a short recipe - let's get to it!


2 cups granulated coconut flower nectar

1 1/2 cups nut butter or tahini*

1/2 cup minus 1 Tbsp water

Zest of 1 lemon

1 tbsp lemon juice

1/2 tsp salt

1. Line an 8x8 pan with parchment paper.

2. Place granulated coconut flower nectar, lemon zest, lemon juice and water in a medium saucepan. Cook over medium heat until syrup is transparent and temperature registers at 240 degrees fahrenheit on a candy thermometer (soft ball stage). Set aside.

3. Place nut butter and salt in a large, heat proof mixing bowl, and use a mixing spoon to work the butter until smooth and fluid. We pop our nut butter in the microwave for a few minutes to soften it, which helps with this and with incorporating the melted sugar in step 3.

4. Pour syrup mixture over nut butter in a steady stream, stirring as you pour. Mix until syrup is incorporated and begins pulling away from the side of the bowl, about 30-60 seconds.

5. Working quickly, transfer mixture to your 8x8 pan. Place another piece of parchment on top and use your hands on top of the parchment to distribute and smooth out halvah. Cool to room temperature and cut into squares. Store at room temperature, well wrapped in plastic, for a week.




Homemade Vanilla Bean Simple Syrup

There's no comparison between a store-bought "vanilla" syrup and a homemade infusion made with real vanilla bean. There just isn't.

There's also not many good excuses for not making it, because it's crazy easy and keeps in your refrigerator for months. Not that it will stay there long; there are about a million uses for it, from cocktails to coffee to drizzling over fresh fruit and tossing with mint for an breezily elegant dessert.

Speaking of uses, some people would say you haven't lived until you've tried a vanilla latte made with this stuff, because the toasty complexity of the vanilla bean paired with the caramel undertones of coconut sugar is, quite simply, the highway to heaven. So without further ado, here's the 3-step recipe for vanilla bean simple syrup (and once you've gobbled up every drop, feel free to use the paste inside the remaining bean in another recipe calling for fresh vanilla).

Homemade Vanilla Bean Simple Syrup

1 cup granulated coconut flower nectar

1 cup water

1 vanilla bean, split lengthwise

1. Combine coconut sugar and water in a small saucepan over medium-high heat, stirring regularly. Bring to a gentle boil for 1 minute, or until the granules have completely dissolved in the water and mixture is transparent. Remove from heat, and let cool for a few minutes.

2. Place the vanilla bean in a glass jar or other sealable, heatproof container, and carefully pour the sugar syrup over the bean. Depending on the shape of your container, you may want to push down on the bean to ensure it's fully submerged.

3. Cool completely, then cover and place in the refrigerator. Let steep for at least 24 hours before using.

Pumpkin Spice Coconut Chips

This coconut chip recipe is a great foundation for experimentation: Increasing the number of short intervals in the oven will result in a crunchier chip, while fewer will leave a little chewiness. 

Let's just come right out and say it: The pumpkin spice thing has gotten out of hand. But while I generally commiserate with people who shun good things after they're co-opted by pop culture, I just can't denounce the pumpkin. Or, for that matter, the spices that elevate it from a simple gourd to the full blown ambassador of the fall season (even if it is unclear whether the spices or Starbucks is making that call).  So if a part of you - just a part - is wise enough to just give in to a good thing when you see it, these sweet and salty coconut chips make for a killer snack (with far fewer calories than a #PSL, I might add). 

Whenever you're toasting anything, there's a lot that can happen based on oven temperature variations, humidity, the various sizes and thicknesses of the things you're toasting, and even how much of a perfectionist you are about achieving your ideal crunch. This recipe is a great foundation for experimentation: Increasing the number of short intervals in the oven will result in a crunchier chip, while fewer will leave a little chewiness. Obviously, more oven time will also result in a deeper toast, so stay vigilant while watching these bake - they can go from golden to burned faster than you might imagine.

Pumpkin Spice Coconut Chips

4 cups unsweetened coconut chips

1/4 cup granulated coconut flower nectar

2 tbs maple syrup

1/4 cup coconut oil

2 tbs pumpkin pie spice, plus more for finishing

Salt for finishing

1. Spread the coconut chips in a thin layer on a cookie sheet, preferably one with a rim to guard from spills.

2. In a pyrex or other microwaveable container, heat the coconut oil for 30 seconds or until melted. Add the coconut sugar, maple syrup and stir–the coconut sugar won't dissolve, but blending it will make for more even distribution when you pour.

3. Pour the oil mixture over the chips, then using your hand or two spoons, mix thoroughly, aiming for a thin coating of oil and sugar on every chip.

4. Tablespoon by tablespoon, dust the coated chips with the pumpkin spice, mixing after each addition. 

5. Spread the coated chips evenly on the cookie sheet, then bake for four 3-minute intervals, removing pan, stirring and redistributing evenly after each interval. Depending on your oven, you may need a little more or less cooking time, so watch the final rounds closely, adding an extra interval if necessary.

5. While the chips are still hot, sprinkle with ground salt and pumpkin spice to taste, then spread on paper towels to cool completely. Giving the chips a lot of room to breathe while they cool will maximize their crunchiness.

6. Store in an airtight container or bag


The Definitive Chocolate Chip Cookie

The Definitive Chocolate Chip Cookie

This classic owes its glory to two utterly epic but basic kitchen tricks that are left out of most recipes (and therefore, standard repertoires): First, truly creaming the butter with the sugar (for God's sake, please do it), and secondly, letting the scooped dough rest in the refrigerator.

Simple Salted Caramel

Gooey, decadent caramel: It takes everything up a level, and mastering it is easier than you think. Try swirling this mouthwatering caramel in brownie batter before baking, or drizzle over banana french toast -- and don’t forget to share your creations with the hashtag #sweetrevenge!