Coconut Flour Keto Pancakes

Coconut Keto Pancakes

Bali Nutra Coconut Pancakes, suitable for Keto diet


1/2 Cup Coconut Flour
1/2 Tspn Baking Soda
2 Tspn Bali Nutra Organic Coconut Oil
4 x Organic Eggs
1 Tsp Vanilla
1/2 Cinnamom
1/2 Cup Coconut Cream
1/2 Cupt Almond Milk
1/4 Tspn Himalayan Salt
1/2 Cup Bali Nutra Organic Coconut Nectar


1. In a blender, add all ingredients except oil and blend until well incorporated, scraping the sides down as needed.
2. Heat a medium pan over medium heat, then add enough oil to coat the pan. When pan has heated, pour about 1/2 cup of batter onto the pan. Cook batter until golden on one side, then flip and continue cooking until golden on the other side (note: Thicker pancakes will take longer to cook). Set aside and continue cooking until no batter remains
3. Serve coconut flour pancakes hot with Bali Nutra Coconut Nectar and or berries

Raw Chocolate Coconut Biscuit

Elevated Cacao Bali Biscuit

The One and Only Chocolate Biscuit to try whilst in Bali


2 cup of desiccated Coconut
1/2 Cup filtered Water
20g Maca Powder
1 tsp Vanilla Powder
5 drops Medicine Flower Extract
1 tbsp Lemon Juice
1 Pinch Bali SeaSalt
35g Bali Nutra Coconut Milk Powder

Filling & Decor:

  • 10 Tbsp Bali Nutra Roasted Coconut Butter
  • 200g Elevated Cocoa (Cocao & Pink Salt)
  • 25g Desiccated Coconut


1. Put all biscuit ingredients in a bowl and combine well using your hands. Squeeze the mixture to fully combine.

2. Use a dampened, offset spatula to prevent stickiness, spread mixture to a Teflex sheet-lined, dehydrator tray. Aim for an even thickness. Note: I spread mine to 20cm x 20cm. A square shape enables easy scoring.

3. Score the mixture into the size you would like. Suggest 5cm x 5cm square but you can choose whatever shape you like.

4. Dehydrate at 42-45 degrees C (108F) for 8-10 hours.

5. Flip onto the mesh and dehydrate for another 10 – 15 hours, or until crisp & crunchy.

Allow biscuits to cool for 10 – 15 minutes.

6. Spread 1 Tbsp of Bali Nutra: Roasted Coconut Butter between two biscuits and squeeze together to form a sandwich. Repeat until all biscuits are made.

7. Melt chocolate over a double boiler until it reaches 42 degrees C. Temper chocolate for shine, snap and shelf-stability. Click here for simple tempering guidelines.

8. Enrobe your biscuits in chocolate and place on a tray with parchment paper. The chocolate should be around 27-29 degrees C for enrobing. Note: When you place the biscuits on the parchment paper, you should not have any runny chocolate. If you do, the chocolate needs to be cooler. Stir chocolate until the temperature drops and thickens a little more.

9. After enrobing each biscuit, immediately decorate with desiccated coconut.

Place biscuits in the fridge for 10-15 mins or until set.

Once set, place in an air-tight container and consume within 1-2 weeks. Enjoy!

Vegan ChocChip Cookie

Vegan ChocChip Cookie


  • 1 cup Wholewheat Flour
  • 1 cup Rolled Oats
  • 1 cup Bali Nutra Organic Coconut Sugar
  • 0.5 cup Dark Chocolate Drops
  • 0.5 tsp Salt
  • 0.5 tsp Baking Powder
  • 1/3 cup Nut Butter Of Choice
  • 1 tsp Vanilla extract
  • 2 tbsp Bali Nutra Organic Coconut Oil


  • Preheat oven to 220 degrees C. Bruch Coconut oil on a large baking tray.
  • Stir sugar, Nut butter, coconut oil, and vanilla extract together with a whisk in a large bowl until completely smooth.
  • Mix flour, oats, baking soda, and salt in a separate bowl;
  • Add to the Nut butter mixture and stir to combine. Fold chocolate chips into the flour mixture.
  • Drop your batter by large spoonfuls onto prepared baking tray and press out with spatula, making sure not too thick. Bake cookies in preheated oven until browned along the edges, about 10 minutes. Cool cookies on sheet for 10 mins before removing to a rack to cool completely.

Serving 12
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

The Clever Cook & Peanut Butter Girl make…… Coconut Snow Balls with Bali Nutra

Two good friends of Bali Nutra are the super fantastic foodies The Clever Cook and Peanut Butter Girl (Tiffany Brien). Between them both they create and cook some incredible dishes often featuring lashings of our very own Bali Nutra coconut syrup.

Tiffany was crowned Miss Northern Ireland in 2012 and is now an established model, foodie and fitness fanatic. Both The Clever Cook and Peanut Butter Girl are big fans of Bali Nutra coconut syrup and we make regular appearances in their recipes. They are happy for us to share one of these such recipes with you today, their delicious recipe for Coconut Snow Balls – a wow for any apres dinner party treat, or gift, or just a guilt-free sofa snack!


Coconut Snow Balls

(makes 7)


8 Pitted Dates

2 Heaped Tbsp of Cacao Powder

2 Tbsp of Bali Nutra Coconut Syrup

1 Tsp of Vanilla Extract

80g of Roasted Hazelnuts

30g of Unsweetened Desiccated Coconut


Preheat your oven to 180c, this is for roasting your hazelnuts. Place dates and cacao powder in food processor and pulse for 30 seconds. Make sure that the dates are well blended, it should result in a sticky mass. This usually moves to one side of the food processor when done. Then add the Bali Nutra coconut syrup and vanilla extract. If using vanilla essence use two teaspoons instead of one. Re-blitz this concoction in the food processor. Meanwhile put your hazelnuts in the oven to roast for 10 minutes. Once these have cooled, rub together with the palm of your hands to allow the skins to fall off. Place hazelnuts with rest of mixture to re-blend in food processor. This will take up to 4 minutes, allow stirring time in between. The nuts should be fully broken down and mix well with other ingredients.

Roll the mixture into 8 balls, roll these on a plate with shredded coconut to coat. Place in fridge and allow to set for 15-20 minutes.



With thanks to Peanut Butter Girl and The Clever Cook for the recipe.

Check out The Peanut Butter Girl on Facebook, Instagram and Twitter


Coconut Cake


175g/6oz butter, softened
3 tbl Spoons of BaliNutra’s Coconut Syrup
175g/6oz self-raising flour
1 1/2 tsp baking powder
3 eggs, beaten
50g/2oz desiccated coconut
2 tbsp coconut cream, or single cream
4 tbsp of Bali Nutra Coconut Syrup
100g/4oz butter, softened
3 tbsp coconut cream, or single cream
5 tbsp raspberry jam


Be sure to remind yourself of the great taste of coconut, with this classic favourite bake.


1. Preheat the oven to 180°C/Gas 4/fan oven 160°C. Butter two 20cm/8in sandwich tins and line the bases with grease proof paper. Mix the butter, sugar, flour, baking powder and eggs in a food processor for 2-3 minutes until smooth. Gently stir in the coconut and cream

2. Divide the mixture between the tins and smooth the tops. Bake for 25 minutes until evenly golden and firm. Loosen the edges and leave in the tins for 5 minutes, then turn out on to a wire rack to cool. Peel off the lining paper.

3. Make the buttercream: beat together the icing sugar, butter and coconut cream until smooth. Spread one sponge with the jam. Top with just under half the buttercream and sandwich with the other sponge. Swirl the remaining buttercream on the top of the cake

Chickpea Snack


Two 450g cans of chickpeas


1 large potato, cubed


1 medium onion, diced


2 tablespoons tamarind paste


1 teaspoon mango powder


1 teaspoon garam masala


1 teaspoon ground coriander


1/2 teaspoon ground ginger


2 tablespoons tomato ketchup


3 tablespoons Bali Nutra Coconut Syrup




1 tablespoon chopped fresh mint


2 tablespoons fresh coriander


4 baby tomatoes, sliced


3 baby onions, sliced


1 red chilli


1 green chilli



This sweet and sour delicacy is one of the most popular snacks across the Indian subcontinent. It may be eaten at any hour of the day, and also acts as a perfect side dish to any meal.


1. Drain the chickpeas well and place them in a large serving bowl.

2. Boil the potato and onion until soft but not mushy. Drain and set aside.

3. In a large bowl, blend together the tamarind, mango powder, garam masala, ground coriander, ginger, chilli powder, tomato ketchup, coconut syrup and slat to taste, with 150ml water. Pour this sweet and sour sauce over the top of the chickpeas. Add the potatoes and onions to this and mix everything together.

4. Mix in half the fresh mint and half the fresh coriander and garnish with the remaining mint and coriander and the tomatoes and onions. Arrange the two chillies crossed on top to serve.



400 gram white sticky (glutinous) rice
25 ml hot water
250 ml coconut milk
200 gram Bali Nutra Coconut Syrup
3 pandan leaves (Indonesian: daun pandan)



1. Steam rice for 20 minutes then sprinkle the rice with the 25 ml of hot water. Continue steaming for another 20 minutes.

2. Add coconut milk, coconut syrup and pandan leaves to a boil in a pot. Reduce heat and simmer for 10 minutes and stir. Strain and return the strained liquid to the pot.

3. Once the rice has finished steaming, add the rice to the pot containing the palm sugar liquid. Cook on low heat, stir until the liquid is fully absorbed by the rice and is somewhat dry.

4. Prepare a baking tray with cling film, then pour the rice into the tray. Press to flatten the rice as best as you can. Let it cool at room temperature, this should take about up to 2 hours. Once it has cooled it is ready to eat. Just cut and serve.

Dandelion Coffee


Dandelion Drink


Add 1 teaspoon Bali Nutra Coconut Syrup to your dandelion drink to get a distinct smoky coffee aroma as well as adding extra micronutrients and enhancing flavor keeping those unwanted coffee cravings away with the subtle sweetness of this natural sweetner.



While drinking dandelion root infusion as a coffee substitute may sound unsatisfying, the beverage does possess health benefits. Add dandelion root tincture or powdered extract to hot water, or infuse pieces of dried root in boiled water. Look for dandelion root products at health food stores, or harvest your own roots wherever you see dandelion leaves or flowers growing in pesticide-free places. Always check with your doctor before using any herbal self treatment, especially for conditions which may call for more aggressive medical attention.

Apples contain pectin which is a soluble fiber excellent for a healthy colon and it will also release sugars slowly. The Walnuts are high in omega 3 great for keeping the mind sharp. The Bali Nutra Coconut Syrup will add extra micro nutrients and B vitamins nourishing the nervous system. A nutritious desert that is not too sweet and loaded with nutrients and slow releasing energy.

Reduces Caffeine Consumption

While two to four cups of coffee or tea a day aren’t bad for most people, more than that can cause health problems. Potential side effects include irritability and anxiety, sleeplessness, increased heart rate and muscle tremors. In addition, some people are sensitive to even a little caffeine, or need to avoid it because of blood pressure, heart issues or medication. In such cases, replacing some or all of these caffeinated beverages with dandelion root tea represents a distinct health benefit.

Add 1 teaspoon Bali Nutra Coconut Syrup to your dandelion drink to get a distinct smoky coffee aroma as well as adding extra micronutrients and enhancing flavor keeping those unwanted coffee cravings away with the subtle sweetness of this natural sweetner.

Health Properties of Dandelion

Diuretics, which increase urine production, may be useful for treating premenstrual bloating and conditions such as mild edema.

Center says dandelion may help through its toxin-flushing properties include high blood pressure and liver problems.

Tofu Stir Fry


For the Stir Fry


1 14-ounce package firm or extra firm tofu


2 cups roughly chopped green beans


1 cup diced carrots or red pepper


2 Tbsp toasted coconut oil for sautéing


3 pandan leaves (Indonesian: daun pandan)


For the Stir Fry


1/4 cup Gluten free Tamari Soy Sauce


1 Tbsp fresh grated ginger


2 Tbsp Bali Nutra Coconut Syrup


1 Lime the juic



A tofu-veggie stir fry made tasty with a simple technique that gives the tofu perfect texture and flavor. Serve over rice or on its own for a healthy and delicious weeknight meal.


1. Preheat oven to 400 degrees and begin drying your tofu. Drain, remove it from the package and place between two thick towels folded into the shape of the tofu. Then place a plate or bowl on top and top it with something heavy like a book or skillet.

2. Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, chop into roughly 1-inch cubes.

3. Arrange tofu on a baking sheet and bake for a total of 30-35 minutes, flipping once halfway through to ensure even.

4. Once it’s golden brown and a bit tough and firm, remove from the oven set it out to dry a bit more while you prep your vegetables. Ideally, it would set out another 45 minutes or even longer.

5. If serving over rice, start the rice at this point.

6. In a small mixing bowl, whisk together all of the sauce ingredients – set aside.

7. To a large skillet over medium-high heat, add sesame oil and swirl to coat. Then add veggies and toss to coat. Cook for rectangles (see photo). cooking. This will dry out the tofu and help give it a more meat-like texture. I don’t think it would hurt either way.

8. Cook the mixture for 3-5 minutes, stirring often. When veggies are cooked to your preferred doneness, remove from 5-7 minutes, stirring often. When the vegetables have some color and have softened a bit, add the sauce and stir. It should bubble and thicken. Then add the tofu and stir to coat. heat. Serve as is or over rice for a more filling meal. Best when eaten fresh, though will keep in the refrigerator for a couple days.

Cinnamon Apple Sauce


Dandelion Drink


3 Gala apples (or another variety of sweet red apple)


3 Granny Smith or pippin apples


1⁄4 cup plus 4 tablespoons real Bali Nutra Coconut syrup


1 tablespoon ground cinnamon


1 tablespoon fresh lemon juice (or more to taste


Dash of sea salt


Palm full of crushed Walnuts



For those who love their apples and what better way to sweeten the seasonal apples up with a nutrient rich Bali Nutra Coconut Syrup which complements the earthy notes of cinnamon like a marriage in heaven. Eat with crunchy walnuts on vanilla ice cream this will be a families firm favourite.

Apples contain pectin which is a soluble fiber excellent for a healthy colon and it will also release sugars slowly. The Walnuts are high in omega 3 great for keeping the mind sharp. The Bali Nutra Coconut Syrup will add extra micro nutrients and B vitamins nourishing the nervous system. A nutritious desert that is not too sweet and loaded with nutrients and slow releasing energy.


1. Peel, core and chop the apples into 2-inch chunks. In a heavy, nonreactive Dutch oven or saucepan over medium heat, combine the apple chunks, Bali Nutra Coconut Syrup, cinnamon and lemon juice. Cover and simmer for about 12 minutes, or until the apples have softened up a bit.

2. Uncover the pot and continue cooking, stirring occasionally to break up the larger chunks, until the apples are soft but still have some texture (5 to 10 minutes). Remove from heat and, if necessary, add more maple syrup, cinnamon or lemon juice, to taste.

3. Serve warm or chilled; let it cool to room temperature before storing it in the fridge. Add Walnuts on top serve as is or on vanilla ice cream.