Coconuts made quite an impression on my husband and daughter when we visited the Philippines. My home has coconut trees growing right on our front yard. One Sunday morning a boy climbed one of the trees with a machete and carefully lowered bunches of coconuts down to our driveway.

We drank fresh coconut juice and ate fresh coconut “meat” that day.

Coconuts are nutritious and can be eaten in so many different ways: juice, “meat,” oil, milk. Here’s a healthy breakfast recipe that uses various coconut products:

Coconut Muffins

Ingredients:
4 tablespoons organic virgin coconut oil, melted into liquid
6 organic eggs
1/2 cup organic coconut milk
1/2 teaspoon salt
1/2 cup organic coconut flour
1/2 teaspoon aluminum-free baking powder
6 tablespoons shredded unsweetened coconut

Preheat oven to 400˚F. Grease a 12-muffin pan with coconut oil or use paper muffin cups.

Beat eggs, coconut oil, coconut milk and salt. Add coconut flour and baking powder. Whisk until smooth. Pour batter halfway into muffin cups. Sprinkle with shredded coconut.

Bake for 15 to 20 minutes. Makes 12 muffins. Serve with raw honey for sweetening.

This is based on a recipe found in The Candida Free Cookbook by Shasta Press. I skipped the Stevia for sweetening. Stevia is the sweetener of choice for people who are on a candida-free diet. Since my family and I are not, I took the liberty of topping the unsweetened coconut muffins with raw honey to taste.