Coconut Biscotti Is The Yummy Treat You Need With Your Morning Coffee



Almost everyone has one or two cups of coffee in the morning. Sometimes we pair it with a croissant or scone, other times a classic donut. But, what about biscotti?! Biscotti is a delicious sweet cookie that is breakfast approved, and tastes even better dipped in your morning caffeine boost. We want to share with you an amazing coconut biscotti recipe that is sure to replace any other breakfast desserts you treat yourself to. 

Recipe Courtesy of King Arthur Flour. Recipe yields 30-40 biscotti.


  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
  2. Combine the 1/2 cup sifted coconut flour and 1 1/2 cups AP flour, and 1/2 cup toasted shredded or flaked coconut (optional), stirring until well blended. Set aside.
  3. In a medium-sized bowl, beat together 6 tbsp. butter, 2/3 cup sugar, 1/2 salt, 2 tsp. vanilla, 1/4 tsp. coconut extract or flavor (optional), and 1 1/2 tsp. baking powder until the mixture is smooth and creamy.
  4. Beat in 3 large eggs until well incorporated. The batter will slightly curdled, but it will smooth out when you add the flours.
  5. With your mixer running at low speed, add the flours and coconut, stirring until blended and the dough is sticky.
  6. Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 9 1/2" x 2" logs, about 3/4" tall. Straighten the logs, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here. Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently.
  7. Bake the dough for 25 minutes, then remove it from the oven.
  8. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. Reduce the oven temperature to 325°F.
  9. Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
  10. Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden. They'll still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool.
  11. Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature; they'll stay good for weeks.

Mango Chicken Curry Is The Perfect Summer Dish For Your Next Get Together



If you're looking to add a little spice to your weekly dinner routine you need to try our favorite mango chicken curry recipe! The curry adds that touch of spice you crave, while cooling you down with the sweet addition of mangoes and coconut milk. Ready in only 45 minutes, this curry is perfect for those late work nights and makes plenty of leftovers for you to enjoy the rest of the week! (Recipe courtesy of Genius Kitchen)


  1. In a deep frying pan or Dutch oven heat 1/3 cups of vegetable or peanut oil over medium heat until hot. Add 3-4 tbsp. of red curry paste (or yellow curry paste for more spice) and 2 cloves of crushed garlic until the garlic becomes fragrant, approximately 30 seconds. 
  2. Slowly stir in 2, 14 oz. cans of full fat coconut milk and 1 cup of chicken broth. Reduce heat to simmer, add 1 lb. boneless skinless chicken thighs or breast (cut into bite size pieces), and cook for 10-15 minutes.
  3. Once the chicken is cooked, discard the garlic. Add 1 inch of fresh ginger cut in thick slices, 1 large onion coarsely chopped, and 1 red bell pepper sliced into strips. Cook until tender, about 7 minutes.
  4. Add 1 large mango (peeled, pitted, and cut into strips), 1, 14 oz. can of straw mushrooms (drained), 6 tbsp. fish sauce, and 3 tbsp. of brown sugar.
  5. When heated through, serve over individual plates of hot rice. Garnish with cilantro if desired.