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Bites from other Blogs

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Bites from other BlogsMy new book, Tiki Drinks, is coming out in just a few weeks (it’s available for preorder on Amazon right now) and today’s recipe roundup is inspired by some of the same tropical flavors that you’ll find in the book.

  • The tropical muffins that My Friend’s Bakery made probably have one of the stranges muffin names you’ve ever heard: Monkey Farts. The name might make you laugh, but the muffins will have you saying “yum” when you take that first bite. They’re loaded with a blend of pineapple, coconut and banana, for a muffin that is very moist and very flavorful. Top these with shredded coconut and serve them with a tropical fruit jam!
  • What The Fork baked up a Gluten Free Pineapple Upside Down Cake that makes this classic recipe more accessible to people with dietary restrictions. The fruity cake is made with a gluten free flour blend that makes for a light, tender cake. It is topped with rings of pineapple and studded with bright red maraschino cherries.
  • Salt & Wind‘s Marigot Mango Eclairs prove that chocolate isn’t the only flavor that works well with an eclair. These pastries are filled with a homemade mango pastry cream, made with coconut milk and fresh mango puree. They’re topped with a bit of orange icing that is meant to evoke the color of a ripe mango, and garnished with a few cocoa nibs. A few shreds of toasted coconut would make a nice topping, as well.
  • The best thing about quick bread recipes is that they can deliver a lot of flavor without a complicated recipe. PicNic‘s Coconut and Passion Fruit Loaf has just a handful of ingredients, yet the tropical coconut and floral passion fruit really come through in each bite. This is one recipe where having fresh passion fruit is key. Fortunately, passion fruit is so flavorful, that you won’t need to many of the tropical fruits to produces this delicious loaf cake.
  • Tutti Dolci‘s Toasted Coconut, Cashew and Mango Granola is loaded with all kinds of wonderful ingredients. The homemade breakfast snack starts with plenty of rolled oats, which are combined with coconut, cashews, coconut oil and honey to form the base of the granola. This mixture is combined with a whipped egg white, to help it form nice clumps in the oven, and then roasted until everything is golden. Chunks of dried mango are added to the mix before serving, adding one more tropical note. Serve this with plain yogurt or just eat it by the handful.

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