When I was little, we had our annual holiday pilgrimage to visit my grandparents. It was part of my Christmas tradition, and I remember running to the back of the garage (which had been converted to a kind of den) to where my grandfather kept the Christmas candy. Without fail, there would be two large tins: one had peanut butter balls and the other had the coconut balls. My brother liked the peanut butter balls, I liked the coconut.


Late last week I got a hankering for coconut cream pie. Yup. A real life hankering. The creamy coconutty sweetness with the cool whipped cream…so tasty. The trouble with something like coconut cream pie is that, while you can buy it at a store, it’s generally only mediocre. It’s always such a disappointment. So I started on a little internet research looking for coconut cream pie recipes that I could make at home. I settled on a recipe from, but adapted it a bit. I was really pleased with the end result and I hope you are too! Coconut filling: 1 can coconut milk or cream (I used coconut milk) Approx 1 1/4 C half & half (the half

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This is a really lovely and healthy breakfast, which has been adapted from the Banana Cream Pie Oatmeal recipe in Gourmet Nutrition, by Dr. John M. Berardi, Michael Williams & Kristina Andrew. The coconut and almond milks give the oatmeal a nutty richness and the toasted coconut brings a nice crunch. Plus the maple syrup drizzle adds a nice touch of sweetness since the dish isn’t at all sugary. The recipe should serve two normal people or one really hungry individual. 1 C vanilla almond milk (sweetened or unsweetened – your choice. I use unsweetened.) 1/4 C coconut milk (not coconut cream!) 1/2 banana unsweetened shredded coconut maple syrup for drizzling 1/2 C (plus a little) old fashioned rolled oats (normal

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