>TWD: Toasted-Coconut Custard Tart

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Yeah, so I was right on time with my tart this time… Or at least with making all the parts, but then I decided to sit down on the sofa for a while while my tart crust was in the oven to bake. Big mistake!!! I fell asleep…. I only woke up because The Neighbour texted me. As soon as I realised that I had fallen asleep, I ran to the kitchen to check on my crust that was in the oven. Too late: it had already blackened and was of no use anymoren…. Not sure if I can fit in making a new crust today as I have to bake loads of cupcakes for my moms birthday. I promise my post about the Toasted-Coconut Custard Tart will go up later this week!!
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This week Beryl of Cinemon Girl picked the recipe for Tuesdays with Dorie and she did an amazing job: she picked the luscious Toasted-Coconut Custard Tart. As soon as I saw the list of ingredients I simply knew I was going to love it: it’s basically a Pina Colada in tart-shape and my favorite Summer Cocktail is a Pina Colada.

Coconut reminds me of summer, so this was perfect to distract me from the dreary winter weather we’ve been having lately. The crust came together easy and I even managed not to burn it on my second attempt. The custard was equally effortless to make, although I did freak out at one point: I was whisking the custard, waiting for it to start cooking when all of the sudden it turned from liquid to looking curdled and then to almost solid….. But it still tasted great ­čÖé

This is a tart that I will be making again, I absolutely loved it!! The recipe can be found here at Cinemon Girl, go here to see what my fellow TWD-ers thought of the tart.

>Strawberry Coconut Pudding for for Taste & Create XVIV

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And here’s my second entry for this month’s Taste & Create: I had some leftover light coconut milk from the Thai-style Chicken for CEiMB, so I decided to go ahead and try Kit’s Pi├▒a Colada Pudding. Unfortunately I couldn’t find the Knorr Pi├▒a Colada jelly, but did find some strawberry jelly and gave that a go. I changed the quantities a bit as I only had about 300 ml of coconut milk left, so I had 300 ml coconut milk and .


When you look at Kit’s post you’ll see that there is a thin layer of pineapple jelly on top and a thick, creamy coconut pudding underneath when the dessert is unmolded. Unfortunately it didn’t quite work out for me like that: my pudding is one big pink pudding, no thin layer of jelly…. I wonder what went wrong…… The pudding also wasn’t as thick as my jelly normally is, however it did taste amazing!! Yum!! I’ll definetely make it again, but next time I’ll use the proper quantities!
Strawberry Coconut Pudding
1 can of coconut milk
1 box of Strawberry jelly
boiling water
Follow the instructions printed on the box but substitute coconut milk for the boiling water.
The recipe calls for 500 ml of water, use 100 ml of boiling water to soften the jelly and then added the can of coconut.

>CEiMB: Thai Style Chicken with Coconut Curry Broth, Barefoot Bloggers: Ina’s Lemon Cake

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This week is the first time I’m actually writing two recipes in one post. So I’m going to start with CEiMB for today’s main course and end with the Barefoot Bloggers for today’s dessert….

CEiMB: Thai Style Halibut Coconut Curry Broth

This weeks recipe for Craving Ellie in My Belly was picked by The Not So Skinny Kitchen, she decided on Thai Style Halibut Coconut Curry Broth. I’m not a huge fan of fish and I wanted to empty my freezer for my upcoming vacation, so I decided to use two chicken breasts. I also used red onion instead of shallots ’cause I was totallly out of shallots!

I cooked the chicken for about 20 minutes, just to make sure it was cooked all the way. I halved the recipe, but used the entire two teaspoons of red curry paste. I left one chicken breast whole and cut the other one into small pieces. Boy, this dish sure ticked all my boxes: curry, cilantro, lime and chicken: absolutely delicious!!!

One serving of this lovely dish works out to only 6 WW points!To my humble opinion this was a great pick, check our what my fellow Ellie-istas thought here.

Barefoot Bloggers: Ina’s Lemon Cakes

McKenzie of Kenzie’s Kitchen got to pick this months Bonus Recipe for Barefoot Bloggers, her pick was Ina’s Lemon Cake. Oh my, this tastes amazing: like heaven. I didn’t think it would be possible with not even the tiniest bit of chocolate in sight, but it’s really good!!

In this recipe Ina combines the perfect pound cake with a lovely tart lemon syrup and a delicious lemon glaze. The cake is nice and moist, sweet but also sour. To sum it up: the perfect summer cake!

The recipe actually makes two cakes, but since I’m planning on doing a lot of baking the next couple of days I halved the recipe and ended up with one perfect lemon cake.

My one lemon cake made 14 slices, that works out to 5 WW Points per slice.

Go check out what the other Barefoot Bloggers thought of Ina’s Lemon Cake here!

>TWD: Fresh Mango Bread Muffins with Pecans and Coconut

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After missing out on all last weeks challenges I really looked forward to participating in this weeks TWD as Kelly of Baking with the Boys picked Mango Bread for us to try.


I halved the recipe, used a bit more cinnamon and a bit less ginger. I soaked the raisins in apfelkorn for about 10 minutes and added 1/3 cup of chopped pecans and 2 tablespoons of shredded coconut to the batter to get a more pronounced tropical taste. Then I divided the mixture over some muffin liners and baked them for about 20 minutes. Next time they need a bit less time in the oven as they had a bit too much of a tan on them in my opinion….


This time I forgot to add the lime zest and am afraid that at one point I forgot to half the ingredients: I can clearly remember measuring the whole 1/2 cup of packed light brown sugar and adding it to the rest of the dry ingredients, so I guess my muffins will be a tad sweet this week. I’ll get back on the flavour later today after I sampled a muffin! Update: these were absolutely perfect: nice and moist on the inside with an occasional piece of pecan, yum!!

The coconut however was hardly detectable…. Maybe I’ll add some more next time!


My halved recipe actually made 24 muffins, it always amazes me when I get way more muffins from one recipe than Americans. I’m not exactly sure what this means… MaybeI’m frugal or American muffins are simply enormous!! Anyhow, one of my muffins contains 3 WW points.

Go check out what my fellow TWD-ers thought of the Mango Bread here!
Great news by the way for those of you who are not members of TWD but want to be: the group’s accepting new members!!! If you’re interested, go check out the rules here.