Caveman Cuisine: Coco-Mocho Bark


Sinfully delicious without being sinful.

Ingredients:

7oz block creamed coconut (I used Let's Do...Organic Unsweetened Creamed Coconut)
Pinch sea salt (optional, but brings out the coconut's natural sweetness)
1/2 tsp cinnamon powder (I like real Ceylon cinnamon)
1 tbsp raw unsweetened cocoa powder (go with the good stuff, like Navitas Naturals)
1-2 tbsp instant expresso coffee (You can add more or less if you wish, but I like mine strong.  I used Medaglia D'Oro brand and it came out wonderfully)

Directions:

Heat a small pot of water to just below boiling.  Turn the heat off, and put your package of creamed coconut into the warm water.  As the creamed coconut heats up, you will have to knead it several times to completely soften it.

Once the creamed coconut is ready to use, put it in a bowl and mix it with the vanilla extract, coconut oil, and sea salt.  Gradually incorporate in the cinnamon, cocoa powder, and expresso powder.

Spread the finished bark out in a thin layer (about 1/3 inch) on a sheet of waxed or parchment paper and put in the refrigerator to harden (~30 min).  When you are ready to eat it, simply break the bark into bite sized pieces. 

Yield: ~36 heart-racing servings (~3 1x1 in. pieces each)


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About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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7 comments:

  1. sounds great...wish i had some coconut oil. how much water do you use?

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  2. Chuck, I used about 4 cups of water, just enough so that the package of creamed coconut could be submerged. You could probably omit the coconut oil if you only have creamed coconut and still maintain the end products flavor. The texture, however, would suffer! It was really good (finished the last piece off today) and highly recommend giving the recipe a try. Let me know if you have any other questions.

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  3. What exactly IS creamed coconut? I live in Brazil, where coconuts are widely available - we dont' have, though, all the industrialized products made with coconut (things that come in packages or boxes like coconut butter, for instance). However, I can buy coconut in all natural forms at the farmer's market, and the markets do have coconut oil and milk. I'm wondering if with these natural forms I can make this creamed coconut (and hopefully butter) or if I would need complicated procedures and equipment...

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    Replies
    1. Coconut butter can be made by placing unsweetened coconut flake in the food processor for about 10 min or so. Haven't made it yet, have just read about it.

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  4. Creamed coconut/coconut butter (they are the same thing) is to coconut as peanut butter is to dry-roasted peanuts. If you have a good quality blender (like a Vitamix) or a heavy duty food processor, you can probably make creamed coconut at home. You would want to start with dehydrated/dried coconut as the water of fresh coconut is too high and it would cause the final product to spoil faster and the consistency would be more like coconut soup than coconut butter.

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