(If you were looking forward to my next New Orleans-related posts, no worries, I will be sharing them later this week!)
No, I didn't just make that up so I could feature these strawberry coconut bars I made recently. They're not exactly strawberry shortcake, but they were inspired by the Martha Stewart strawberry shortcake cookie recipe making their way around the blogosphere
. So, why not feature them on this special day?
Last weekend, the Strawberry Festival
came to Long Island. I found out about it last minute, but since it happened to be in the next town over, the hubs and I decided to check it out. We were quite happy that we did - fresh strawberries, fried candy bars, lobster rolls, and enormous turkey legs... what's not to like?
After we had our fill of the festival, I picked up a basket of strawberries to take home. I knew these babies had to be used in something yummy. In the back of my mind, I also remembered that there was a unopened jar of Kelapo
coconut oil waiting to be used. The kind people at Kelapo had offered me a jar to sample a few weeks ago and having never baked with coconut oil, I was curious to try it out.
What amazed me about the Kelapo coconut oil - besides the heavenly scent, is the fact that it can be used in liquid or solid form. I was apprehensive about using the oil in this recipe since the original calls for cold butter. Which means, the coconut oil had to be in solid form. So, I measured out 6 tablespoons while it was in liquid form and placed the bowl in the fridge for short while to solidify. This method worked perfectly and what resulted was a tropical-summery treat!
Thanks to Kelapo for introducing me to coconut oil - I'm a new fan - I even made a savory dish (pork chops) with it last week. Can't wait to try it out in more dishes and baked goods!
Disclosure: I was not compensated by Kelapo for this review, but was provided with a jar of coconut oil free to try. Opinions and thoughts are my own.
Strawberry Coconut Bars
Inspired by Martha Stewart
Yield: 12 bars (9x9in pan)
12 ounces strawberries, hulled and diced into 1/4-inch pieces (2 cups)
1 teaspoon fresh lime juice
1 teaspoon lime zest
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) coconut oil, cold, solid pieces
2/3 cup coconut milk
Sanding/turbinado sugar, for sprinkling
- Preheat oven to 375 degrees. Grease a 9x9 inch pan with coconut oil or line with parchment paper. In a small bowl, combine strawberries, lime juice, zest and toss with 2 tablespoons of granulated sugar. Set aside.
- In a large bowl, whisk flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Using your fingers, rub the pieces of coconut oil into the flour mixture until it resembles coarse crumbs. This may take some time depending on how solid your coconut oil is. Stir in coconut milk until dough starts to come together, then stir in strawberry mixture.
- Transfer and spread dough evenly into prepared pan. Sprinkle with sanding/turbinado sugar, and bake until golden brown, 35-40 minutes. Transfer to a wire rack, and let cool. Cut into bars - best served immediately, but can be stored in an airtight container at room temperature for up to 1 day, or refrigerated for 3 days.
[Find more coconut oil recipes on the Kelapo blog