Tag Archives: coconut

Watermelon “Cake”


Today, March 11, 2015, is Registered Dietitian Day!

Happy RD Day to all the hardworking dietitians out there!

FYI, all dietitians are nutritionists, but not all nutritionists are registered dietitians. Trust the credentialed experts!

Watermelon Cake - guesswhoscooking.com | healthy, vegan, low-carb, no-sugar-added, gluten-free, dairy-free.

This “cake” will be a pleasant surprise at a party! It requires 3 basic ingredients – watermelon, coconut milk, and vanilla! Decorate it as you wish with fresh fruit, toasted nuts, and/or toasted coconut flakes.

Watermelon “Cake”

Serves 12
This stunning no-sugar-added "cake" is made from 3 ingredients - watermelon, coconut milk, and vanilla! It can be decorated with fresh fruit and toasted nuts or coconut.


  • 1 large seedless watermelon (refrigerated)
  • 2 cans full-fat coconut milk or cream (without guar gum as an ingredient, refrigerated for 24 hours)
  • 1 teaspoon vanilla extract (or contents of 1 vanilla pod)

For decoration

  • 1 cup sliced almonds (toaster)
  • 1-2 cup berries, such as strawberries and blueberries


Step 1
For best results, place a glass or metal mixing bowl in the freezer for 5-10 minutes. Carefully open the cans of coconut milk and spoon out the thick layer of cream that has separated from the liquid at the top of the can. Place into chilled mixing bowl. Discard the liquid, or save for another recipe such as a smoothie.
Step 2
Beat the cream on medium speed with a hand or stand mixer for 2-4 minutes, or until it becomes light and fluffy and soft peaks form. Add vanilla and beat until just mixed. Set aside. If it becomes too thin to frost the "cake," refrigerate to stiffen the frosting. If it becomes to stiff from refrigeration, beat with the mixer for a few seconds.
Step 3
Cut the ends off the watermelon, then place it on one of the flat ends. Use a large knife to cut vertically around the melon to remove the rind, creating a cylindrical form. As desired, shape the watermelon so it resembles a round cake, cutting off part of the tapered ends if desired.
Step 4
If not frosting the watermelon right away, keep it in the refrigerator until ready. Once ready, pat try the outside of the melon with a towel. Cover with frosting, then decorate with desired toppings.

Watermelon Cake - guesswhoscooking.com | healthy, vegan, low-carb, no-sugar-added, gluten-free, dairy-free.

Watermelon Cake - guesswhoscooking.com | healthy, vegan, low-carb, no-sugar-added, gluten-free, dairy-free.

Confession: The pictured cake was made using coconut milk with guar gum, so the frosting wasn’t as stiff as it should have been. However, if you also make this mistake, it will still turn out pretty well!


Holiday Gingerbread Granola

Give a healthier gift this year! This homemade granola is lower in sugar and added fat than most recipes. The gingerbread flavor and colors, red cranberries and green pistachios, make this a festive treat. Substitute pumpkin puree for the applesauce for pumpkin gingerbread granola. One batch will fill about 2-3 standard size mason jars, which make a great gift! Recommended serving size is 1/4 cup. Try this granola over plain yogurt or with a little bit of milk or milk alternative.

Since most oats are cross-contaminated with gluten, look for certified gluten-free oats if you need this recipe to be gluten-free.

Gingerbread Granola - a healthy Christmas or holiday gift - lower sugar and fat, dairy-free, & can be made gluten-free. Guesswhoscooking.com

Holiday Gingerbread Granola

Serves 18
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
This holiday granola has less added fat and sugar than most traditional recipes, and is made with whole, natural ingredients. The red cranberries and green pistachios make it a festive gift that would look beautiful in a decorated mason jar!


  • 2 cups old-fashioned rolled oats
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup slivered almonds
  • 1/2 cup organic unsweetened applesauce (or substitute with pumpkin puree)
  • 2 tablespoons virgin coconut oil, or other oil (melted)
  • 1 1/2 tablespoon molasses
  • 3 tablespoons maple syrup (or agave)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
  • 1/2 cup shelled pistachios


Step 1
Preheat oven to 325° F.
Step 2
In a large bowl, combine oats, coconut flakes, pumpkin seeds, and almonds. Mix ginger, cinnamon, and salt in a small bowl, then toss with oat and nut mixture.
Step 3
In a medium bowl, combine coconut oil, applesauce, molasses, maple or agave syrup, and vanilla, then stir to combine. Pour mixture over oat mixture and toss until oat mixture is well coated.
Step 4
Spread granola mixture evenly on a baking sheet and bake for about 30 minutes, stirring every 10 minutes and watching carefully for the last 10 minutes to prevent burning. Remove from oven when granola is golden brown and almost completely dry.
Step 5
Let cool, then add pistachios and dried cranberries.

Gingerbread Granola - a healthy Christmas or holiday gift - lower sugar and fat, dairy-free, & can be made gluten-free. Guesswhoscooking.com

Fudgy Flour-less (Black Bean) Brownies

Fudgy Flour-less Brownie Recipe - grain free, gluten free, dairy free, and good source of protein and fiber. Follow GuessWhosCooking.com on Twitter @guesswhoscookin & Pinterest.com/guesswhoscookin


1 can black beans, rinsed well and drained

1/4 cup unsweetened cocoa powder

1/2 cup sugar (raw sugar, coconut sugar, etc.)

3 large eggs

3 tablespoons virgin coconut oil, plus about 1 teaspoon for greasing pan

1-1/2 -to 2 ounces dark chocolate, chopped (or mini chocolate chips)

1 teaspoon vanilla extract

1 teaspoon baking powder

20 drops liquid stevia



Preheat oven to 350 degrees F. Grease an 8×8 baking pan with coconut oil. In a food processor, puree all ingredients except chocolate, until very smooth. Fold in chocolate pieces or chips. Pour into prepared baking pan. Bake 25-30 minutes, until set.

Note – Once baked, I topped the brownies with a light sprinkle of pink Himalayan salt.

Thai Coconut Curry Chicken Soup

Thai Coconut Curry Chicken Soup - low carb, gluten free, dairy free. Follow GuessWhosCooking.com on Twitter @guesswhoscookin


1 tablespoon virgin coconut oil

1 leek, white and light green parts only, thinly sliced

2 shallots, minced

2 carrots, diced (or more)

1 pound boneless skinless chicken breast (about 2 medium-large), organic and free-range preferred

1 quart (4 cups) low sodium broth (chicken or vegetable) + 2 cups water (or more broth)

2 cups mushrooms, sliced

3-4 pieces baby bok choy, sliced lengthwise

2 tablespoons fish sauce

2 tablespoons red curry paste

2 teaspoons curry powder

2 teaspoons sriracha

1 15 ounce can full-fat coconut milk

1 lime, sliced into wedges



In a large stock pot, heat the coconut oil over medium heat. Add the leeks, shallots, and carrots, and cook for 2-3 minutes, until fragrant.

Add the chicken breasts and brown both sides, about 4 minutes per side. Be sure to stir the vegetables to prevent them from burning.

Add broth and water, bring to a boil, then simmer for at least 30 minutes (longer for more tender chicken).

Add mushrooms and bok choy and cook until they are almost tender. Add all remaining ingredients except sriracha and lime wedges, and heat thoroughly. Remove the chicken breasts from the soup and shred with two forks, then add back to the pot.

Serve with a squirt of sriracha and 1-2 lime wedges.



  • You can add whatever vegetables you like. In Thai food, carrots, mushrooms, and greens are great. However, you could add broccoli, bell peppers, celery, or other vegetables you like.
  • In this recipe, shallots and leeks were used, but onion and garlic would be fine too.
  • You can use different combinations of seasoning. For example, you can use extra curry powder and omit the curry paste if you don’t have it. You can also leave out the fish sauce and add tamari instead. Make this soup according to your tastes and what ingredients you are willing to buy.

Coconut Pecan Puff Cookies

Coconut Pecan Puffs

Time: 1 Hour 15 Minutes

Makes: 24-30 Cookies



3 Egg Whites

1/4 Teaspoon Cream of Tartar or Lemon Juice

3/4 Cup Sweetener or Equivalent* (See Notes Below)

1 Cup Unsweetened Shredded Coconut

1+ Cup Coconut Milk, Almond Milk, or other milk

2/3 Cup Finely Chopped Nuts, such as pecans or walnuts, toasted if you like (but let cool before adding to batter)



In a small bowl, mix shredded coconut with milk of choice and let sit for 30-45 minutes to soften. Meanwhile, preheat oven to 350 and line a cookie sheet with parchment paper. Whip egg whites with sweetener and cream of tartar (or lemon juice) with an electric beater until stiff peaks form, about 6-8 minutes. Once coconut has sat for 30-45 minutes, place a kitchen towel into a bowl, then pour coconut into the towel. Wring out most of the milk, until the coconut is clumpy but crumbles when you put pressure on it. Carefully fold coconut and nuts into the batter, then drop by spoonful onto the parchment paper. Bake 13-16 minutes, or until light golden brown on top.

Coconut Pecan Puffs 2

*Sweetener Options:

  •  3/4 cup erythritol + 24 drops liquid stevia (This is what I did, but the cookies did have a cooling sensation from the erythritol)
  • 3/4 cup Swerve
  • 3/4 cup xylitol – but beware that it is very toxic to dogs and can have a laxative effect if you eat too much
  • 3/4 cup sugar (not ideal)
  • 1/4 cup + 2 tablespoons Truvia Baking Blend – Not 100% sure this would work as well!

Coconut Pecan Puffs 3