Coconut Chai Recipes

Steps:

• Grease a 20 x 30cm baking tin with a little oil, and line the base and sides with baking parchment. Heat oven to 180C/160C fan/gas 4. Measure the coconut milk and oil into a jug. Crack in the eggs, add the vanilla and whisk with a fork to combine.
• In a large bowl, mix the sugar, flour, coconut, spices and a pinch of salt. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times so they come to the surface. Pour in the wet ingredients and use a large whisk to mix to a smooth batter. Pour into the tin, scraping every drop of the mixture out of the bowl with a spatula.
• Bake on the middle shelf of the oven for 25 mins or until a skewer inserted into the middle comes out clean. If there is any wet mixture clinging to it, bake for a further 5 mins, then check again. Leave to cool for 15 mins in the tin, then transfer to a wire rack and drizzle over the ginger syrup.
• To make the icing, mix the coconut milk with the icing sugar until smooth. Drizzle the icing over the cake in squiggles, then scatter with the chopped ginger, pistachios and coconut flakes, if using. Eat warm or cold. Will keep for 3 days in an airtight container.

Steps:

• Add the coconut milk, water, and sugar to a pot. Stir, and bring to boil.
• Turn down the heat and add the chai tea bags and cinnamon stick. Steep for 5 minutes at a low heat.
• Add two shots of rum and simmer for a further 2-3 minutes.
• Enjoy!

Steps:

• Lightly crush the peppercorns, cardamom, cloves and cinnamon, and put in a medium saucepan. Add the ginger, if using. Add 6 cups cold water to the saucepan and bring to a boil over high heat. Remove from the heat and add the tea bags. Let them steep for 5 minutes. Remove the tea bags, and let steep another 10 minutes.
• Put the milks and sugar in a medium saucepan and bring to simmer. Strain the tea mixture into the milk mixture and heat through for 1 minute. Whisk the mixture until frothy. Pour the tea into 4 mugs and garnish with cinnamon sticks.

Steps:

• In a large pot bring 2 quarts of water to a boil over high heat.
• While the water is heating, take the cinnamon sticks, cardamom pods and cloves and roughly grind or chop them. Use a coffee grinder designated for spices for a couple of pulses.
• Add the spices to the boiling water, along with the peppercorns and simmer for 10 minutes.
• In the meantime pour the coconut milk, coconut sugar and vanilla bean and seeds into a small saucepan simmering over medium-low heat, stirring occasionally, until the sugar has melted. Do not let the mixture boil. Remove the vanilla bean pod.
• After ten minutes remove the water from heat and add the tea. Let sit for 4-8 minutes (depending on how strong you like your tea) and strain out the tea into a pitcher. Add in the coconut milk mixture and serve.
• TIPS: for a stronger chai, grind the spices finer and for a mild chai leave the spices whole. To extract the beans from a vanilla pod, take a sharp paring knife and run it down the center of the pod to open up the bean. Scrape the bean with the knife and add the beans to the coconut milk. If you can't have caffeine then substitute a rooibus tea for the black tea.

Steps:

• Open the tea bags and pour the tea into a small bowl. Add the coconut chips, ginger flakes, cloves, cardamom, cinnamon and vanilla and toss together.
• To use, steep 1 tablespoon of the mixture in boiling water and enjoy.

Steps:

• Preheat oven to 350 degrees. Grease a 9-inch (not deep dish) pie plate with coconut oil and set aside.
• In the bowl of a food processor, combine 1 cup plus 2 tablespoons oats and 1 cup coconut chips. Process until very finely ground, about 1 minute. Transfer to a large bowl and add remaining 1 cup plus 2 tablespoons oats, maple syrup, 1⁄4 cup plus 1 tablespoon coconut oil, and 1/4 teaspoon salt. Mix until well-combined. Transfer to prepared pie plate and using the base of a measuring cup, press mixture into an even layer, going up the sides of the plate and slightly over the edges. Place on a parchment-lined baking sheet and transfer to oven. Bake until edges are lightly golden brown, rotating halfway through, about 20 minutes. Transfer to a rack until cooled completely.
• Meanwhile, in a medium pot over medium-high heat, combine coconut cream, honey, chai spice, vanilla, and 1/4 teaspoon salt. Cook, whisking, until smooth and quite warm to the touch, about 2-3 minutes. Place egg yolks in a medium bowl. Whisking continuously, gradually pour coconut cream mixture into yolks to temper. Return mixture to pot over medium heat and cook, whisking continuously and scraping the sides of the pot as necessary with a heatproof plastic spatula, until mixture bubbles and thickens. Let continue to cook at this stage for two minutes. Remove from heat and add butter. Whisk until smooth and let cool slightly.
• Cut 2 bananas into thin slices on the bias. Shingle one layer on the bottom of the cooled crust. Spread half of the coconut-chai cream on top, and then top with another layer of bananas (using one more if necessary). Spread remaining coconut-chai cream on top and transfer to freezer until well-chilled, about 2 hours. Do not let freeze completely. (Alternatively, pie can be placed in refrigerator until chilled, about 4-5 hours or up to overnight.) To finish, cut remaining banana(s) into thin slices and shingle around the outside perimeter of pie in a circular pattern. Top with pecans and remaining 3 tablespoons coconut chips.
• in the center and sprinkle with additional chai spice. Cut into wedges and serve immediately. (This final step can be completed up to 30 minutes in advance of serving. Keep chilled until ready to serve.).