Coconut Blueberry Bread Recipe Recipes Recipe For Deviled

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BLUEBERRY-COCONUT BREAKFAST COOKIES



Blueberry-Coconut Breakfast Cookies image

Breakfast is one of the hardest meals to plan for when you're having overnight guests, who tend to get up at different times. To the rescue: These scrumptious breakfast cookies. Bake them ahead and they'll be ready no matter what time your company wanders into the kitchen.

Provided by Amanda Rettke

Time 1h

Yield about 24 cookies

Number Of Ingredients 10

Cooking spray
1 1/2 cups old-fashioned rolled oats
1 cup sweetened coconut flakes
1/2 teaspoon salt
2 very ripe bananas, mashed
1/4 cup coconut oil, warm enough to be liquid
1 tablespoon pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 cup frozen blueberries

Steps:

  • Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.
  • Combine the oats, coconut flakes and salt in a large bowl. Stir in the bananas, oil, maple syrup, cinnamon and vanilla until well combined. Add the frozen blueberries, and stir to just incorporate.
  • Place a 2 1/2-inch round cookie cutter on the prepared baking sheet, and press 2 tablespoons of the batter into the cutter. Continue with the remaining mixture. Bake until golden, about 25 minutes. Let the cookies cool on the baking sheet.

BLUEBERRY BREEZE COCONUT SMOOTHIE



Blueberry Breeze Coconut Smoothie image

Healthy and delicious blueberry breeze coconut smoothie packed with healthy ingredients like flaxseed and green apple.

Provided by natty's pantry

Categories     100+ Breakfast and Brunch Recipes     Drinks

Time 10m

Yield 1

Number Of Ingredients 6

1 cup blueberries
1 cup coconut milk
½ green apple, cut into cubes
1 tablespoon flax seeds
1 teaspoon vanilla extract
4 drops liquid stevia

Steps:

  • Combine blueberries, coconut milk, green apple, flax seeds, vanilla extract, and stevia in a blender; blend until smooth, about 1 minute.

Nutrition Facts : Calories 634.8 calories, Carbohydrate 39.9 g, Fat 53.7 g, Fiber 10.6 g, Protein 8 g, SaturatedFat 43.2 g, Sodium 35.5 mg, Sugar 22.3 g

COCONUT BLUEBERRY CAKE



Coconut Blueberry Cake image

My husband and I pick wild blueberries every summer and store plenty of them in the freezer. That way, we can enjoy this delicious coffee cake and other favorite blueberry treats all year long. -Janis Plourde Smooth Rock Falls, Ontario

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12-15 servings.

Number Of Ingredients 16

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1 cup whole milk
1/2 cup canola oil
1-1/2 cups fresh or frozen blueberries
1 cup sweetened shredded coconut
LEMON SAUCE:
1/2 cup sugar
4-1/2 teaspoons cornstarch
1 teaspoon grated lemon zest
1 cup water
1 tablespoon butter
2 tablespoons lemon juice

Steps:

  • In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries., Transfer to a greased 13x9-in. baking dish. Sprinkle with coconut. Bake at 375° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and lemon zest. Gradually add water until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and lemon juice. Cut cake into squares; drizzle with lemon sauce.

Nutrition Facts : Calories 272 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 160mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

GLAZED BLUEBERRY COCONUT CAKE-COOKIE



Glazed Blueberry Coconut Cake-Cookie image

This was based off a chocolate chip recipe, but it isn't at all like it! It only lasts two nights in our house, it's that good. The yogurt makes it deliciously moist.

Provided by The Writing Baker

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 35m

Yield 8

Number Of Ingredients 12

¾ cup buckwheat flour
¾ cup white sugar
½ cup almond meal
⅓ cup oats
¼ cup coconut flakes
½ teaspoon baking powder
½ teaspoon salt
¼ cup coconut oil
¼ cup yogurt
¼ cup grapeseed oil
3 tablespoons milk
⅓ cup fresh blueberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 8x12-inch baking pan.
  • Combine buckwheat flour, sugar, almond meal, oats, coconut flakes, baking powder, and salt in a large bowl. Cut in coconut oil with a pastry blender until dough is well-mixed and crumbly.
  • Mix yogurt, grapeseed oil, and milk together in a bowl. Add to buckwheat flour mixture. Fold in blueberries until just combined. Spread into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 301.3 calories, Carbohydrate 33.5 g, Cholesterol 0.9 mg, Fat 17.6 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.6 g, Sodium 186.6 mg, Sugar 20.7 g

AIR FRYER BLUEBERRY HAND PIES



Air Fryer Blueberry Hand Pies image

Hand pies and mini pies come out delightfully crisp and flaky in your air fryer. These delicious blueberry hand pies are quick and easy to make using prepared pie dough and pie filling. You only need 4 ingredients total!

Provided by fabeveryday

Categories     Mini Pies

Time 25m

Yield 8

Number Of Ingredients 4

1 (14.1 ounce) package refrigerated pie crusts
½ (21 ounce) can blueberry pie filling
butter-flavored cooking spray
1 teaspoon coarse sugar for sprinkling

Steps:

  • Roll out each circle of pie dough on a lightly floured surface to 1/8-inch thickness. Cut circles into the dough using a 3 1/2-inch round cookie cutter to make 16 circles (8 from each dough round). If you don't have a 3 1/2-inch cookie cutter, you can use the mouth of a large cup or wide-mouth jar.
  • Moisten the edge of a circle with water, then add 2 tablespoons blueberry pie filling in the center (or however much can fit while still leaving the edges bare).
  • Place another dough circle on top of the filling and pinch the edges of the two dough rounds together to seal. Use a fork to crimp the edges to secure them further. Add a slit in the top of the crust with a sharp knife. Repeat with the remaining dough circles until you have 8 round pies.
  • Preheat an air fryer to 350 degrees F (175 degrees C) and spray the air fryer basket with cooking spray. Place pies in the basket in a single layer (you may need to work in batches). Spray the tops of the pies with more cooking spray, and sprinkle the tops with coarse sugar.
  • Cook in the air fryer until golden brown, about 9 minutes.

Nutrition Facts : Calories 302.9 calories, Carbohydrate 38 g, Fat 15.4 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 245.3 mg

COCONUT CRANBERRY BREAD



Coconut Cranberry Bread image

Make and share this Coconut Cranberry Bread recipe from Food.com.

Provided by Outta Here

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup unsweetened coconut, shredded
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup buttermilk
1 cup unsweetened pineapple juice
2 large eggs
1/4 cup canola oil
1 teaspoon rum extract (or vanilla extract)
1 cup cranberries, chopped (fresh or frozen-no need to thaw)

Steps:

  • Preheat oven to 350°F Coat a 9 x 5-inch loaf pan with non-stick cooking spray.
  • In a large bowl, combine flour, sugar, coconut, baking powder, baking soda, cinnamon and salt.
  • In a smaller bowl, whisk together buttermilk, pineapple juice, eggs, oil and extract.
  • Stir wet mixture into flour mixture until just moistened; fold in chopped cranberries.
  • Pour batter into prepared pan and bake for 50-60 minutes, or until wooden skewer inserted into center of loaf comes out clean.
  • Cool in pan on wire rack 10 minutes; remove bread from pan and continue cooling on wire rack.

Nutrition Facts : Calories 346.4, Fat 17.7, SaturatedFat 10.5, Cholesterol 37.5, Sodium 321.2, Carbohydrate 43.4, Fiber 4, Sugar 19.6, Protein 5.3

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