Tag Archives: dessert

Coconut & lime bliss balls

With Saint Patrick’s Day right around the corner, I decided to do a “green recipe”. I have never bothered adding green to my pancakes or beer before, but this covid pandemic has left me with much time on my hands. So I sat down and thought about something green that would be a yummy inclusion to any St Paddy’s Day celebration. Since I have made a Christmas bliss ball, I decided to do bliss ball for St Paddy’s Day.

Did you know? Saint Patrick’s Day is celebrated in more countries than any other national festival.

Saint Patrick’s Day or the Feast of Saint Patrick is a cultural and religious celebration held on 17 March, the traditional death date of Saint Patrick (c. 385 – c. 461), the foremost patron saint of Ireland. It is widely celebrated worldwide in such places as United KingdomCanadaUnited StatesBrazilArgentinaAustralia and New Zealand. Saint Patrick’s Day became an official Christian feast day in the early 17th century. [Wikipedia]. As a Christian feast day, what better way to celebrate than with food?! 

These delicious coconut lime bliss balls are perfect for any occasion! Leave off the chocolate coating for a healthier treat.

Ingredients

1/2 cup rolled oats

1/2 cup coconut flour

1 cup dessicated coconut

1/4 cup chia seeds

1/4 cup *macadamias, roughly chopped

Zest of 2 large limes (about 1 tablespoon)

Juice of 2 large limes (about 1/2 cup)

4 tablespoons runny honey (add more honey for a sweeter bliss ball)

3 tablespoons of virgin coconut oil (cold pressed)

3 tablespoons of hot water

Method

Put the oats into a food processor and process until fine. Add the oats to a bowl with the coconut flour,  desiccated coconut, chia seeds, macadamias and lime zest. Mix well with a spoon.

In a small bowl mix the hot water, honey and coconut oil, blend well. Add to the bowl and add the lime juice. Mix very well (a minute or two) and allow to sit for several minutes. Mix well again and then form into balls. Squeeze a spoonful of coconut mix in your hand firmly and shape into a ball. Once you have a firm ball shape, roll the ball between your palms to form a smooth ball.

To decorate

225g White chocolate
oil-based food colour.

Decorate the balls with white chocolate (coloured green for St Patrick’s Day) and use slices of snake lollies to form four- leaf clovers. Alternatively, coat the ball in chocolate and sprinkle half with desiccated coconut.

Check out these pages for instructions on how to melt chocolate and how to colour white chocolate.

Click here for more bliss ball recipes!

About the ingredients

Oats – High in fibre, helps reduce cholesterol and is high in antioxidants.

Chia Seeds – massive amounts of nutrients with very few calories! Excellent source of fibre and antioxidants. High in protein and omega-3 fatty acids and helps lower the risk of heart disease.

Coconut – high in fibre iron and minerals and gluten-free.

Lime – vitamin C, antioxidants, and other nutrients.

Macadamia Nuts – This food is very low in Cholesterol and Sodium. It is also a good source of Thiamin, and an excellent source of Manganese.

*Use brazil nuts if you can’t fine macadamia nuts

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St Patrick's Day bliss ball / Lime and Coconut #blissball #sweets #nobake #lime #coconut #green #chiaseed #fourleafclover #coconutflour #oats
St Patrick's Day bliss ball / Lime and Coconut #blissball #sweets #nobake #lime #coconut #green #chiaseed #fourleafclover #coconutflour #oats

Lime Panna Cotta

OMG! I love this dessert. Zesty and fresh, creamy and delectable! AND so easy to make. It really is a decadent indulgence which has been a hit at my dinner parties. On a boat? Believe me this is so easy to make as long as you can refrigerate the panna cotta. Another tip is make one large panna cotta instead of individual ones if it is easier for you to store in your fridge.

PannaCottaLime

Ingredients

600ml cream
200ml milk
3/4 cup caster sugar
4 kaffir lime leaves, torn up*
1 teaspoon finely grated lime rind
1/4 cup lime juice
3 gelatine leaves or 10g powdered gelatine
Lime zest and lime slices, to serve

PannaCottaLime5

Method

I use small 85ml metal moulds and the mix fills six of them.

Place cream, milk, sugar, lime leaves and lime rind in a saucepan over medium heat. Cook, stirring, for seven to eight minutes. Do not allow it to boil or even simmer (just bring it close to a simmer). Keep a good eye on it and stir continually. Remove from heat. Add lime juice and gelatine (if using the leaf gelatine squeeze out excess water before adding it to the cream mix). Stir to combine. Set aside for ten minutes to help flavours to develop.

After ten minutes strain mixture through a sieve into a pouring jug and discard the solids.  From the jug pour the mixture into prepared moulds and refrigerate overnight.

Run a knife around the edge of each metal mould and dip base of each mould briefly in hot water. Turn each panna cotta out onto a serving plate. Top with a slice of lime and a sprinkle of lime zest and serve.

*I think of one kaffir lime leaf as the entire leaf i.e. the double. I separate the two leaves from the stem, so in the end I have eight leaves. I wash the leaves then bunch them up and twist them to tear them, leaving them mostly intact.

Do you like this recipe? Please share with family and friends and pin using the image below… thank you!

Lime Panna Cotta