Best metabolism boosting foods - Part 6

6. Coconut

These are chock full of a fat called medium chain triglycerides. MCTs promote the breakdown of excess fat stores, helping you burn fat and increase energy and stamina.

Comment:  Since I consider coconut one of the major food groups I have no problem adding this one to my diet!  Love coconut

Coconut Almond Cream Cake

1 yellow cake mix
1/2 cup coconut
1/2 cup almond slivers
1 can coconut milk
1 can sweetened condensed milk
Preheat oven to 350 degrees.  Mix cake according to package directions.  In a bundt pan sprayed with non-stick spray sprinkle enough coconut and almonds to cover the bottom of the pan.  Pour remaining coconut and almonds into the cake batter.  Bake according to package timing.  Mix coconut milk and sweetened condensed milk.  Using a skewer or wooden spoon, poke holes into the cake while still warm and drizzle milk mixture over cake allowing to seep in.  Cool completely.

Comments:  You will have more than enough coconut milk/condensed milk.  I pour my leftover into 1/4 - 1/2 cup containers and freeze for later use.  This cake comes out moist and so good.  The combination of the coconut and almonds give it a wonderful texture.  The coconut I use is flaked not shredded and I find it in bulk at the health food store.  It has no added sugar so it only adds flavor and texture.

Chewy Coconut Almond Squares

This original recipe called for graham cracker crumbs. I decided to use cookie mix and the oatmeal chocolate chunk sounded good. You can actually use any flavor you want. You can also change the nuts from almonds to pecans or walnuts. This would probably even be good with peanuts. I like using the large shaved coconut that is unsweetened which I find at the health food stores in bulk.
Find the full recipe by going to Martha's Recipe Cabinet

Pina Colada Pie

This recipe was given to me by a friend.  Here is the original recipe:

2 medium graham cracker pie crusts
1 container (12 oz.) cool whip
1 can (20 oz.) crushed pineapple
1 can (14 oz.) sweetened condensed milk

Drain the juice from the pineapple.  Combine the cool whip, pineapple and milk.  Stir together well, pour into pie crust.  Refrigerate over night.  Enjoy!

Comments:  I've made a pie similar to this using lemon juice but really like the idea of the pineapple.  I had to make this one but of course I started Thinking With My Taste Buds and made a couple of changes.  I added 1/2 cup of coconut and decided to sprinkle the top with chopped pecans.  I did taste the original recipe before adding the coconut and nuts.  It's simply wonderful!  So make it plain or add a few ingredients to create your own taste.  Just make sure the ingredients you add are dry with no liquid.  This is one dish that extra liquid will keep it from setting up correctly.  You can also dress this up by adding sprinkles. 

Nutella Fudge

The recipe for this No Cook Fudge was sent to me by Cindy Bauer from Recipes by Cindy.  The original recipe for this used peanut butter and cocoa.  I decided to give it a hazlenut flavor by using the Nutella.  You still get a touch of chocolate from the Nutella but you also taste the hazlenut.  And the texture from the cream cheese makes it a wonderfully smooth fudge.

2 lbs. Powdered Sugar
1 pkg (8 oz.) cream cheese, softened
1 stick butter, softened
1 1/2 cups Nutella
1/2 cup coconut, optional

Put all ingredients into a large bowl.  Using your hands, mix until well blended.  Press into a 9 X 13" baking sheet.  Refrigerate to chill.  Cut into squares.  Amount depends upon size of squares.