Filling: Fillings can be both sweet and savory. Sweet fillings are generally more popular across Asia. Red bean paste is always a favorite. I’ve also seen fillings like mango, strawberry, purple yam and this coconut peanut filling. Basically, the sky’s the limit when it comes to filling options. This coconut peanut butter recipe is super simple so if you feel like you want to add a little extra flair to this version, here are some great flavour ( and texture) add-ins to mix into your peanut butter once it’s smooth. It’s called Coconut Peanut Butter. My coconut peanut butter spread uses organic dry roasted peanuts, coconut oil, sea salt, and ground flax seeds. Keto Coconut Flour Bread - I did quite a few tests for this bread recipe and am really proud how it turned out. Works well with both sweet and savoury toppings.

To get started you’ll need 1 1/2 cups of dry roasted unsalted peanuts, 2 tablespoons of coconut oil, sea salt, and a 1/2 tbs ground flax seeds (optional). These funky-looking cakes are one of Australia’s greatest pastry exports. They are traditionally made with strawberry and chocolate, but this version has been given a tropical lift. Amchur powder can be found in Asian grocery stores, but these cakes are still great without it. Wipe dry the pan and put it on a medium-high heat. Add a tablespoon of oil, the garlic, ginger, chilli, coriander stalks and lime leaves, and fry, stirring regularly, for three minutes, until fragrant and golden. Add the peppers, onion, plantains, another tablespoon of oil and half a teaspoon salt, and cook, stirring occasionally, for 15 minutes, until translucent. Stir in half the paprika and all the tomato paste, and fry, still stirring so it doesn’t catch, for five minutes. This gives a rich and aromatic flavour to the tofu and sauce. Choose a vegan Thai red curry paste, as some Thai curry pastes may contain fish. Because this dish is so hearty, it doesn’t need anything to go with it. If you want to have something extra, I’d recommend doing something light, like a salad.Marinate in advance. If you have the time, you can leave the tofu to soak in the marinade for longer or even overnight in the fridge. The tofu will soak up and retain more flavour on the inside. Substitutions and variations That being said, I still love me some peanut butter from time to time. So I make my own healthier version that makes me feel less guilty when I eat it. You want the variety from a can. If it has separated, give it a stir or a whisk before measuring. I prefer to use full-fat organic coconut milk. The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post. Snowy looking and slightly sweet, these coconut and peanut filled mochi balls are incredibly fun to make and eat. I chose the easygoing recipe from Kristina Cho’s debut cookbook, Mooncakes and Milk Bread, because the mochi balls embody the joy that fills her book. The balls, which are called 糯米糍 – nuòmǐcí in Mandarin and lo mai chi in Cantonese, are popular sweet treats at Chinese bakeries. When I first spotted them many years ago, I thought they were a small version of commercially-made snowball cakes sold at American supermarkets. No way! The southern Chinese coconut and peanut mochi balls are gluten-free, require no baking, and feature a glutinous rice dough (“mochi”) encasing a peanutty filling.

I find the tofu satay is best served fresh, but leftovers can be stored in the fridge in an airtight container for up to 3 days. You can enjoy cold, or reheat the tofu pieces in a pan.

Unsweetened coconut milk (canned, not the beverage variety). This is where most of the coconut flavor comes! It also makes the mochi delightfully soft and tender.