can i mix coconut oil and almond oil

PINEAPPLE COCONUT CUPCAKES (VEGAN)

Pineapple Coconut Cupcakes are made with fresh pineapple and shredded coconut, then topped with a creamy coconut whip for a sweet finish. These cupcakes are both dairy-free and vegan, making them the perfect treat for summer gatherings!

INGREDIENTS

  • 1 2/3 cups all-purpose flour
  • 1/2 cup cane sugar
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup fresh pineapple chunks
  • 1/2 cup unsweetened almond milk (or other non-dairy milk)
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 2 cans (400 ml) full-fat coconut milk, refrigerated for at least 24 hours
  • 3–4 tablespoons organic powdered sugar (optional)
  • 1/4 cup toasted coconut for topping (optional)

INSTRUCTIONS

Make the cupcakes:

  • Preheat the oven to 350°F and grease a 12-cup muffin pan or line with cupcake liners.
  • In a medium bowl, whisk together the flour, cane sugar, shredded coconut, baking powder, and salt. Set aside.
  • Purée the fresh pineapple in a blender by pulsing a few times. Then, add it to a small bowl along with almond milk, olive oil, and vanilla extract. Whisk the mixture together and add it to the dry ingredients, stirring until well combined.
  • Divide the batter evenly among the cupcake cups, filling each about two-thirds full. Bake for 15–17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Make the coconut whip:

  • Scoop the solidified coconut milk from the cans into a deep mixing bowl, discarding the coconut water (or reserving it for another use).
  • Using an electric mixer, beat the coconut milk on high until it is fully whipped and creamy. This may take a few minutes. If you’d like a sweeter coconut whip, add 3–4 tablespoons of powdered sugar and continue to beat until combined.
  • Transfer the coconut whip to a piping bag and pipe it onto the cooled cupcakes, or spread it with a knife. Optionally, top with toasted coconut or other desired toppings.
  • Store the cupcakes in an airtight container in the fridge and enjoy within 3-4 days.

NOTES

  • If fresh pineapple isn’t available, you can substitute canned pineapple chunks. Just be sure to drain the juice before puréeing.
  • Granulated sugar can be used instead of cane sugar.
  • You can substitute sweetened shredded coconut for unsweetened coconut, but keep in mind the cupcakes will be sweeter. Medium desiccated or flaked coconut can also be used, though it may slightly alter the texture.
  • If the coconut whip is too soft to pipe, refrigerate it for 15–20 minutes to firm it up.
  • The powdered sugar in the whip is optional; it only adds sweetness and doesn’t affect the texture.

THE PERFECT GLUTEN FREE BROWNIES

The Ultimate Gluten-Free Brownies – These almond flour brownies are exactly what I’ve been craving. They’re perfectly fudgy, rich, and packed with chocolatey goodness, all while being gluten-free, grain-free, and dairy-free! (Paleo-friendly)

INGREDIENTS

  • 2/3 cup semi-sweet or dark chocolate chips (dairy-free if needed)
  • 5 tablespoons coconut oil (can substitute with butter, avocado oil, or vegan butter)
  • 2/3 cup coconut sugar (can substitute with white or brown sugar)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup finely ground blanched almond flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2/3 cup additional chocolate chips or chopped chocolate (can substitute with nuts)
  • Optional: flaky sea salt to sprinkle on top (like Maldon)

INSTRUCTIONS

  • Preheat Oven & Prep The Pan: Preheat the oven to 350°F. Line an 8×8 square metal pan with parchment paper or spray it with nonstick spray.
  • Melt Chocolate: In a small saucepan, melt the chocolate and coconut oil together over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.
  • Beat Eggs & Sugar: In a large bowl, whisk together the sugar and eggs for 2-3 minutes, until the mixture becomes slightly lighter in color. It should pass the “ribbon test,” meaning when you lift the whisk, the mixture should stream down in smooth ribbons. The mixture should not feel gritty between your fingers. Don’t rush this step, or your brownies won’t develop that glossy, crackly top!
  • Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
  • Combine Wet & Dry Mixtures: Pour the melted chocolate mixture into the egg mixture, stirring until smooth. Add the vanilla and stir to combine. Gradually fold in the dry ingredients until just mixed.
  • Add Mix-Ins: Gently fold in the additional chocolate chips or nuts, reserving a few to sprinkle on top.
  • Bake: Pour the batter into the prepared pan and smooth the surface. Sprinkle the reserved chocolate chips on top. Bake at 350°F for 20-24 minutes, or until the edges are set and the center is slightly underdone. The center will firm up as it cools. A toothpick inserted into the center should come out with a few moist crumbs.
  • Garnish & Cool: If desired, sprinkle with coarse sea salt. Allow the brownies to cool on a wire rack before slicing (for cleaner slices, chill them first).
  • Storage Tips: Store leftover brownies in an airtight container at room temperature for 1-2 days, in the fridge for 3-4 days, or in the freezer for up to 2 months.

NOTES

  • For a Paleo version, use Paleo-approved baking powder and dairy-free chocolate chips.
  • Cocoa Powder: Natural cocoa powder (like Hershey’s or Ghirardelli) is typically used, but Dutch Process cocoa powder will give the brownies a darker, richer look.
  • Don’t Over-Bake: The secret to fudgy brownies is to remove them when the center is just about set. They will firm up as they cool and won’t be too dry or crispy.
  • Use a Metal Pan: For best results, bake these brownies in a metal pan. The brownies will bake more evenly and have a shinier crust. Glass or ceramic pans may increase the baking time and result in uneven baking.
  • Sugar: While brown sugar or white sugar gives the brownies a glossy top, coconut sugar is a great alternative if you prefer to avoid refined sugar.