Coconut-banana muffins are dairy-free

These muffins are loaded with ripe, sweet bananas and a triple dose of coconut -- coconut oil, coconut milk, and sweetened flaked coconut. What they don't have is even a trace of dairy.

Coconut oil is trendy right now, touted for its health benefits and sold in most supermarkets. You'll see two types, extra-virgin and refined. I used extra-virgin, which has a slight coconut flavor and a lovely coconut fragrance. Coconut oil is solid at room temperature. I found that melting it in the microwave gives the muffins a better texture. Follow the instructions and watch carefully so the oil doesn't heat up. If you don't have coconut oil, you can substitute vegetable oil or melted butter, but the flavor and texture might be a bit different.

You also could substitute cow's milk for the coconut milk, but again, you'll lose a bit of coconut flavor. Regular and reduced-fat coconut milk is sold in cans in ethnic markets and many supermarkets, usually the section for Thai foods. You can refrigerate the leftover coconut milk -- you'll have about a cup left -- and use it in curries or even puddings.


COCONUT BANANA MUFFINS
Yield: About 12 muffins

1/2 cup coconut oil
3 large ripe bananas, mashed
2 eggs, lightly beaten
1/2 cup plus 2 tablespoons light coconut milk
1 teaspoon vanilla extract
2 cups (9 ounces) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup packed brown sugar
2/3 cup lightly packed sweetened flaked coconut
1/2 cup chocolate chips, optional 

Preheat the oven to 350 degrees. Grease 12 muffin cups or use paper liners.

Place coconut oil in a glass bowl. Microwave on medium-low power (30 percent or defrost setting) for about 4 minutes or until oil liquefies and warms slightly. If oil is hot, set it aside until it cools.

Meanwhile, in a medium bowl, whisk together bananas, eggs, coconut milk and vanilla. In another bowl, whisk together flour, baking soda and salt.

Using a wooden spoon, stir granulated and brown sugar into oil. Whisk in banana mixture. Add flour mixture and whisk just until combined. Don't overmix or the muffins will be tough. Gently stir in flaked coconut and chocolate chips

Scoop a scant 1/2 cup of batter into each muffin cup. Bake until a toothpick inserted in the center of a muffin comes out with just a few clinging crumbs, about 25 to 30 minutes. Let cool for about 5 minutes in the pan, then remove muffins to a wire rack. Serve warm or at room temperature.

Copyright 2013 by Judith Evans. All rights reserved.

Coconut pudding parfaits brighten winter meals

This dessert was inspired by three things: Photos of a rich and labor-intensive banana pudding pie that a friend posted on Facebook; a half-empty bag of shredded coconut that I had used in my brownie recipe; and some bananas rapidly ripening on my kitchen counter.

I had a can of light coconut milk in the pantry, so I decided to use it to make pudding. You should be able to find light coconut milk in the Asian aisle of any well-stocked grocery or ethnic market. (I based my pudding on a recipe from the Food Network's Robert Irvine; you can find the original here.) To make enough pudding for four servings, I added 1/3 cup of nonfat milk to the coconut milk. For a nondairy dessert, use unsweetened almond milk or more coconut milk.

The pudding needs to be made in advance and chilled. Don't assemble the parfaits until you're ready to serve them. Otherwise, the enzymes from the fruit could cause the custard to become watery.

You can make layered parfaits or simply top bowls of pudding with fruit. Use your choice of fresh, frozen or even canned fruits. Berries, mango chunks, peaches, cut-up orange segments and pineapple chunks all come to mind. If you'd like a little crunch on top, garnish with a sprinkling of crushed gingersnaps or toasted sliced almonds. For a creamy topping, add a dollop of whipped cream.

TROPICAL COCONUT PUDDING PARFAIT
Yield: 3 or 4 servings

1 (about 13 1/2-ounce) can light coconut milk
1/3 cup nonfat milk, unsweetened almond milk or additional coconut milk
1/3 cup granulated sugar
1/8 teaspoon salt
1/4 cup loosely packed sweetened shredded coconut, plus more for optional garnish
2 1/2 tablespoons cornstarch
2 tablespoons water
Slices or chunks of fruit (such as banana, mango, pineapple)

Pour coconut milk and nonfat milk, almond milk or 1/3 cup additional coconut milk into a 3-quart saucepan. Add sugar and salt. Stir over medium heat until sugar dissolves.

Reduce heat to medium-low and add 1/4 cup shredded coconut. Cook, stirring frequently, for 5 minutes or until the liquid begins to simmer.

In a small bowl or cup, mix together cornstarch and 2 tablespoons water, making a slurry. Slowly stir the slurry into the simmering coconut milk. Cook, stirring constantly, until the mixture thickens, about 3 minutes. Scrape the bottom of the pan as you stir to prevent scorching.

Scrape the pudding into a medium bowl. Place that bowl into a larger bowl filled with several inches of ice water. Let cool, stirring frequently. When cool, cover the bowl of pudding with plastic wrap and refrigerate until cold.

While pudding chills, toast coconut for the optional garnish. Preheat the oven to 350 degrees. Spread shredded coconut into an 8-inch baking pan. Bake until the coconut turns golden, about 3 minutes, stirring every 30 to 60 seconds. Transfer coconut to a plate and let cool completely.

To make parfaits, alternate layers of pudding and fruit in tall glasses. Sprinkle the top of each parfait with toasted coconut and serve immediately.  (Any extra shredded coconut can be frozen.)

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