People like to eat coconuts & eat them in their raw form, in candy, drink the milk, or water that comes from within. Coconut grows on palm trees, it is a very versatile & indispensable fruit for most people under the tropical belt. Coconut water is a very refreshing drink to beat the tropical summer thirst. The water is packed with natural sugar, electrolytes, minerals & vitamins. My massage therapist told me to drink the coconut H20 after I workout, to replenish my body’s nutrients.
I Baked a batch of Coconut Scones with a Coconut Glaze for breakfast, sometimes I get tired of having a bowl of cold cereal, especially now that it’s winter. You’re right I could add warm milk to my cereal, but I don’t drink warm milk. I hope you enjoy this breakfast treat as much as I did.
Yield: 20 scones recipe can be cut in half
4 1/4 c. flour 3 sticks cold unsalted butter, cubed
2 T. baking powder 1 c. unsweetened coconut milk
1 t. salt 4 large eggs, lighten beaten
1/4 c. white sugar, + more for sprinkling 1 t. coconut extract
2 c. shredded coconut 2 c. finely chopped, pecans
2 T. unsweetened coconut milk
1/4 t. of each coconut & vanilla extract
1/2 c. -1 c. confectioners’ sugar
1. Preheat oven to 400 F. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, salt, sugar, & shredded coconut in a bowl. Beat in butter with a mixer on low-speed, then raise the speed to medium & beat until the mixture is in coarse crumbs.
2. Whisk coconut milk, eggs, & coconut extract in a bowl, then stir into the flour mixture until well combined. Stir in the pecans; do not overmix.
3. Scoop 2-3-inch mounds of dough onto prepared baking sheets ( a large ice-cream scoops works well). Flatten just a little bit, sprinkle the tops with sugar & bake until golden brown, 15-17 minutes.
4. Make the glaze: Whisk the coconut milk, both extracts, & 1/2 c. confectioners’ sugar in a bowl until smooth, adding sugar as needed to thicken. Drizzle over the scones while still slightly warm