Tag Archives: coconut

Vegan Toasted Coconut Bites Recipe

Vegan Toasted Coconut Bites Recipe
16 Servings | 1 Weight Watchers PointsPlus per serving*
  • 1 cup of pitted dates
  • 2 tablespoons dark chocolate cocoa powder
  • 1/3 cup sweetened shredded coconut, toasted
  • 1/2 cup almonds
  • 1/2 teaspoon vanilla extract
  • pinch of sea salt


  1. Combine all ingredients except toasted coconut in food processor – blend well.
  2. Stir in toasted coconut.
  3. Transfer mixture to a plastic bag and kneed the dough until combined even further. It will become more sticky as you kneed it together.
  4. Break off pieces and roll into balls.
  5. Chill in refrigerator for at least 15 minutes for best results!

*P+ calculated using the recipe builder on weightwatchers.com

Vegan Coconut Rice and Beans Recipe


Vegan Coconut Rice and Beans Recipe
4 Servings – Approximately 1 cup per serving | 6 Weight Watchers PointsPlus per serving*


  • 1 cup brown basmati rice
  • 3/4 cup light coconut milk
  • 1 1/2 cup black-eyed peas, cooked
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1 1/2 cups vegetable stock


  1. Place the rice, vegetable stock, thyme, salt and coconut milk in a saucepan and bring to a boil. Cover and reduce heat to simmer. Cook until the liquid is absorbed about 25-35 minutes.
  2. Remove from heat and mix with the cooked beans. Add additional salt to taste.

*Weight Watchers PointsPlus values are calculated using the recipe builder on weightwatchers.com

Vegan Cocolime Banana Bread Recipe

vegan cocolime banana bread recipe

Vegan Cocolime Banana Bread Recipe
16 Servings | 6 WeightWatchers PointsPlus per serving*



  • 2 cups whole spelt flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup shredded coconut
  • 1 ½ cups mashed banana
  • ½ cup coconut oil
  • 1 cup Sucanat
  • 1 tablespoon vanilla extract
  • ¼ cup soy yogurt
  • 1 teaspoon raw apple cider vinegar
  • 1 teaspoon lime zest


  • ¼ cup agave nectar
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon lime zest
  • ½ cup shredded coconut


  1. Preheat the oven to 350 F. Lightly oil the baking pan and dust with flour. Sift the spelt flour, baking soda, and salt. Add the shredded coconut, whisk it all together, and set aside.
  2. In a separate bowl start to blend the banana, oil, Sucanat, vanilla, yogurt, vinegar, and zest, and keep blending until the mixture is uniform and soupy with very few chunks of banana.
  3. Slowly add the flour mixture. Blend until the dough is blended but still chunky. Do not overmix!
  4. Transfer to the prepared baking pan.
  5. Bake for 60 minutes for a standard loaf pan (or 40 minutes for 3 mini loaves). Remove from the oven and let the pan sit for 10 to 15 minutes before removing the bread and transferring it to a wire rack.
  6. For the glaze, combine all of the ingredients together and let it sit while the bread bakes. Pour it over the bread after it is transferred from the pan to the wire rack. Try to keep most of the coconut on the top. It will stick more as the bread continues to cool.

*P+ calculated using the recipe builder on weightwatchers.com

— Adapted from 30 Minute Vegan

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