Currently viewing the category: "Coconut Cream"

imageThese purple sweet potato chips are oven baked in coconut oil and alaea pink sea salt then topped with cilantro, mint, basil, ginger pesto and coconut cream.  A sweet, salty, crunchy dream come true.
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Recipe
2 Okinawan Purple Sweet Potatoes
Coconut Oil
Alaea Sea Salt
Coconut Cream
1 Coconut Cream 7 oz package (“Let’s Do Organic” brand)
Juice of 1-2 Limes
1 inch Ginger
Alaea Sea Salt
Pesto
1/4 Cup chopped Cilantro
1/4 Cup chopped Basil
1/4 Cup chopped Mint
1-2 inch grated Ginger
Coconut Oil-drizzle
Aelea Sea Salt
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Thinly slice sweet potatoes as thin as you can possibly slice them.  At the most 1/8 “.  The thinner they are the crunchier they will be.  A mandolin is easiest to use on these and will get the thinnest most consistent cut but you can use a knife.   Toss potatoes in room temperature coconut oil and a little salt.  Place on baking sheet in one layer.  If they are overlapping they will steam and not crisp.  Bake at 350 for 10 minutes, flip and bake another 10 minutes.  If they are not crispy enough bake longer.  Watch closely so they do not burn.
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Soak package of coconut cream in hot water until it is pliable and easy to remove from package. Remove from package and place in vitamix with 1 cup of water and blend with ginger, lime juice and salt.  Refrigerate until it returns to solid form.

Chop all herbs, add grated ginger, salt and drizzle with liquid coconut oil. Mix well.

Place pesto on chips, add a dollop of coconut cream and serve.

Okinawan purple sweet potatoes can easily be found in grocery stores and health food stores all over Kauai however they are usually from Molokai, Maui or the Big Island. There is not a large commercial crop of Okinawan sweet potatoes in production on Kauai.  Kolo Kai Farms sells them at the Thursday Kilauea farmers market however.  They specialize in growing these sweet potatoes organically along with ginger, turmeric, galangal, avocado and various greens.  I try to get my sweet potatoes from them depending on availability.  Check out their beautiful new website! Good people!

All the herbs I used came from our garden but are also available at the farmers markets.  The Saturday market in Kilauea has several vendors with a beautiful array of herbs.    Now is the time for cilantro, mint is year round and basil is more prolific in the summer however, I have had my little basil finissimo plant for almost 9 months and it’s still going strong.  I got it from Robin at Heaven on Earth Starts also at the Saturday Kilauea farmers market.  This plant continues to produce heavily even after falling over 5 or 6 times in heavy rain.

Cilantro does best here in winter and spring.  I direct sow seeds in a raised bed with 3 rows about 6 inches between each row.  I thin them at 4 inches, keep the remaining plants in the ground and harvest the leaves individually until it goes to seed.  I save the seeds for replanting or cooking.

Thank you for visiting! A hui hou! Until next time!