YUMMY VEGAN COCONUT BALLS RECIPE WITH JUST 2 INGREDIENTS | VEGAN SNACK FOR THE CHRISTMAS SEASON
Those who know me would know that it is not unusual for me to begin my blog with a food related post. Yes this is my first blog post and I am very thrilled to share with you one of my go-to desserts which can also be enjoyed at Christmas. My vegan coconut balls.
Truth be told, I stumbled upon this dessert by accident. I was having family over for dinner which included their little daughter. Every meal I had planned for the night was the boring, healthy stuff. Foods like broccoli, brown rice and tempeh. Thus I needed something quick, easy and child-friendly to make her happy. A yummy dessert.
After brain-storming, I thought to myself; “coconut”. So If you are anything like me, coconut anything makes me happy. Now the big issue was, my husband is vegan-ish/vegetarian and I was yet to find any alternatives to condensed cow milk. I had already started to consider ways to thicken the coconut milk which I had lying around somewhere in the kitchen cabinet. Finally and very reluctantly I headed to the closest grocery store to me called Jumbo. To my greatest surprise, I found condensed sweetened coconut milk from Nature’s charm. I grabbed it and raced home; determined to make a tasty dessert that would appeal to my guests. The yummy vegan coconut balls did not disappoint. We all loved it. Now you know my story, let us head on to the real business.
KNOW WHAT YOU EAT?
Condensed coconut milk production:
Coconut milk heated in medium heat for 5 minutes. This is similar to the process of evaporated milk. Next, the addition of sugar to evaporated milk in the ratio of 9:11. The sugar improves the shelf-life of condensed coconut milk. Finally, the milk undergoes cooling. Typically, sweetened condensed milk (SCM) contains around 8% fat, 45% sugar and 20% solids-non-fat.
Dessicated coconut Production:
Shred the white, fleshy part of the coconut seed (coconut meat). Dry it to remove as much moisture as possible. While there are different types, the type used in this recipe is unsweetened.
Benefits of coconut
Coconuts are highly nutritious and rich in fibre, vitamins B1, B3, B5, B6, C and E and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous.
Coconut milk is also lactose free and therefore a good choice for individuals who are lactose intolerant.
Coconut oil is rich in medium chain saturated fatty acids (MCFAs). These fats are said to be good for the health of our brain. According to research, MCAs were seen to be beneficial for the treatment of patients with mild to moderate Alzheimer’s Disease (AD). And are said to improve cognitive function.
While many may refer to MCAs as “healthy fat”, it is advisable to consider this a treat and eat in moderation.