coconut – Green Cupcake

I love a good smoothie bowl for breakfast or brunch. I usually do intermitted fasting so my first meal is after 18 hours of fasting and I quite hungry by that point. I like to have a nutrient packed meal. I like to add healthy fats to my smoothie bowls. This is a rich and creamy smoothie bowl made with Coconut milk.

We are so lucky to have so many great options for Milk alternatives. One of my favourite milks to add to recipes is Coconut milk. Coconut milk contains Medium – Chain Triglycerides. (MCTs). These MCTs have been linked to weight-loss. MCTs produce energy through a process called thermogenesis, or heat production. Coconuts also contain a Lipid “Lauric acid” . Lauric Acid has many anti-inflammatory and antimicrobial properties which support a strong immune system. Coconut milk is very high in nutrients and minerals. It is delicious and a great addition to a lot of my favourite recipes. I even use coconut milk in my beauty routines.

How do you like to incorporate coconut milk into you meals or beauty routine?

Now back to the super easy smoothie bowl. Here is everything you will need.

I can not wait to share more of my smoothie bowl recipes. I love to play with different favours and toppings. This recipe was fresh and tangy with the cranberries. How do you top your smoothie bowls ?

One of my all time favourite super foods is Matcha! Matcha is filled with antioxidants, packed with Vitamin C, Zinc and Magnesium. It is also a powerful dextoxifier that boosts your metabolism and burns tons of calories. Going along with my theme the “Green Cupcake” it was only right that my first recipe be a GREEN cupcake. This was easier said than done! I did a number of trial runs to get this recipe perfect. I finally got the approval of my testing panel- My niece Gabrielle 5 year old princess who dreams of unicorns, and her little brother Nathaniel who to him everything is gross and disgusting. Tough crowd! I figured I had to make a Green cupcake look as good as it tastes. Mission accomplished, they enjoyed them and even wanted seconds.

The cupcakes are Green fluffy, moist and naturally sweet! The topping of shredded coconut is just as good as sprinkles. I am so excited about these Green Cupcakes and could not wait to share the recipe. The preparation time for the these amazing cupcakes is 20 mins. I could easily be prepped ahead of time to cut the time in half.

*TIPS* pre-shred coconut and store ahead of time & leave butter out at room temperature to soften.

Here’s what you will need. You can use a stand-mixer, or hand mixer.

Prep | 20 mins
Cook | 35 mins
Ready in | 55 mins
Duration | 4 days
Recipe makes 12 medium cupcakes.

Step 1:

Preheat oven to 350 degrees F. Mix flour, baking soda and salt in medium bowl. Set aside.

In a mixer soften butter and sugar.

Step 2:

Let mix on medium speed for 5 mins. Add eggs, Slowy add banana, coconut and Vanilla extract. Add dry ingredients. Mix on medium until everything is well combined.

Step 3:

Add matcha powder and food coloring to get desired color. Pour into Cupcake molds. Bake for 30 mins.

Step 4:

Insert a toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Use shredded Coconut to decorate cupcake.

I made a recipe card for these amazing cupcakes see below. I am working on a Dairy-free frosting that I will add to this cupcake. I think with or without the frosting these cupcakes meet anyones sweet tooth cravings.

Tag: coconut

Summer Coconut Smoothie Bowl.

Green Matcha Coco-Nuts Cupcake.