3 Refreshing Recipes Using Coconut Water

1. Preheat the oven to 350°F (175°C). Grease a large loaf pan.
2. Combine the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.
3. Cut in the vegan butter with a pastry blender or fork until the mixture resembles coarse crumbs.
4. Stir in the orange and lemon zest, vanilla extract, and coconut water until you form a firm but slightly sticky dough.
5. Fold in the dried fruit and grated coconut, then knead briefly by hand until everything is evenly incorporated.
6. Place the dough in the prepared loaf pan, smooth the top, and bake for about 45 minutes or until the loaf is golden and cooked through.
7. Allow the bread to cool slightly, turn it out of the pan, slice, and serve warm with vegan butter.

Ingredients

• For the bun dough
• Active dry yeast — 3 tsp (9 g)
• Coconut water — ½ cup (120 ml)
• All-purpose flour — 4–5 cups (520–650 g)
• Salt — 1½ tsp (9 g)
• Granulated sugar — ½ cup (100 g)
• Vegan butter — 8 tbsp (113 g)
• Coconut milk or additional coconut water — 1 cup (237 ml)
• For the chocolate schmear
• Water — 4 tbsp (60 ml)
• Granulated sugar — 4 tbsp (50 g)
• Unsweetened cocoa powder — ½ cup
• Shredded coconut — 1½ cups
• Sugar glaze
• Confectioners’ sugar — 2 cups (240 g)
• Almond milk — 2 tbsp or more to reach desired consistency

Instructions

• Proof the yeast by mixing it with room-temperature coconut water and a pinch of sugar. If it becomes bubbly within 5–10 minutes, the yeast is active.
• Combine the remaining dough ingredients with the proven yeast in a stand mixer fitted with a dough hook (or mix and knead by hand) until a smooth dough forms.
• Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place until doubled—about 1 hour, depending on conditions.
• Punch down the dough, press it into a rough rectangle, and roll to about 12″ x 20″.
• Spread the chocolate schmear over the surface, sprinkle with shredded coconut, then roll up jelly-roll style and cut into 12 equal portions.
• Arrange the buns in a greased 9″ x 13″ pan or cast-iron skillet about 1″ apart. Cover and let rise again until puffy—about 1 hour.
• Bake in a preheated 350°F (175°C) oven for 20–30 minutes until golden and cooked through.
• Cool slightly, then whisk confectioners’ sugar with almond milk to make a glaze and drizzle over the warm buns.

Notes

Ingredients

• For the cookies
• Navel orange — 1 small, skin on, quartered and seeds removed
• Coconut oil, melted — 2/3 cup (150 g)
• Granulated sugar — 1/3 cup (66 g)
• Light brown sugar — ¾ cup (158 g)
• Coconut water — 6 tbsp (90 ml)
• Vanilla extract — 1 tsp
• Coconut extract — 1 tsp
• Salt — ½ tsp
• All-purpose flour — 2½ cups (312 g)
• Cardamom — ¼ tsp
• Baking powder — 1 tsp (5 g)
• Baking soda — 1 tsp
• Cocoa nibs — ½ cup (70 g)
• Sweetened flaked coconut — ½ cup
• For the glaze
• Confectioners’ sugar — 1 cup (120 g)
• Coconut extract — 1 tsp
• Coconut water — 2 tbsp (30 ml)

Instructions

• Pulse the quartered orange in a food processor until coarsely chopped.
• In a large bowl, combine the orange, sugars, melted coconut oil, vanilla and coconut extracts, coconut water, and salt; whisk until well blended.
• Sift in the flour, baking powder, baking soda, and cardamom, then mix to form a batter.
• Fold in the cocoa nibs and flaked coconut.
• Scoop spoonfuls onto parchment-lined baking sheets and bake in a preheated 350°F (175°C) oven for about 18 minutes, until light golden.
• Cool slightly, then whisk confectioners’ sugar with coconut extract and coconut water for the glaze and drizzle over the cookies.

Notes