Desserts
- Dairy Free Raw Chocolate Pudding
- Banana Foster
- Raw Honey Lover's Pie
- Candy
- Flourless chocolate lilikoi honey cake
- Honey ice cream with almond nougatine
- Hawaiian honey frosting
- Hawaiian white honey frozen yogurt
Ingredients:
1 medium-sized avocado
6 tsp raw carob powder*
1 TBSP Rare Hawaiian Organic Winter Honey
*Variation using cacoa powder:
- Use 7 tsp cacoa powder instead of 6 tsp carob powder.
- Increase honey to 1 ½ TBSP honey instead of 1 TBSP.
Mix all ingredients with a fork, or with a blender/food processor and serve. With a healthy, easy dessert made in 5 min. or less, you'll have lots of time to relax and enjoy the sweetness of the moment.
Ingredients:
4 ripe bananas, sliced lengthwise
4 Tablespoons butter
5 Tablespoons Rare Hawaiian Organic Winter Honey
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
Vanilla ice cream or vanilla-flavored yogurt
Melt the butter in a heavy saucepan over medium-high heat. Once the butter has melted, stir in the honey, vanilla and cinnamon. Continue to stir until the mixture begins to bubble, about 3-5 minutes. Add the bananas and cook 1-2 minutes, until the bananas are hot and have caramelized on the outside.
Serve immediately as a topping for your french toast. Serve with vanilla ice cream, or use your favorite vanilla yogurt for a healthier version!
This pie has a salty-sweet crust, made with brown butter and smoked sea salt, which adds a nice contrast to the 100% raw, organic honey center!
Crust ingredients:
6 tablespoons butter
1 tablespoons vegetable oil
3 tablespoons water
1 1/2 teaspoons Rare Hawaiian honey
1 1/2 teaspoons smoked sea salt, such as by Hawaiian Volcano Sea Salt
1 cup + 2 tablespoons flour
Filling ingredients:
1/2 to 2/3 cups Rare Hawaiian Organic White Honey or White Honey with Lilikoi (depending on how sweet you prefer)
1 cup whipping cream
1 tsp vanilla
Directions
In a medium saucepan, combine all crust ingredients except flour over low heat. Cook for 15-20 minutes, allowing the mixture to simmer and cook, until the butter begins to brown and take on a nutty scent. Turn off heat and dump in the flour all at once, using a wooden spoon to stir until the dough comes together into a ball. Turn onto a 9-inch pie pan. Using your fingers, gently spread out the dough into a thin layer over the bottom and up the sides of the pan. Once the crust is evenly distributed, prick the bottom several times with a fork. Bake crust at 400F for 13-15 minutes (or until browned). Remove from oven and let cool slightly.
Using the back of a spoon, gently spread the honey over the warm crust, allowing the heat to soften (not melt) it, so it's more malleable. Place in the freezer for at least 10 minutes to firm up the honey.
Meanwhile, whip the cream and vanilla with an electric mixer until thick. Remove pie from freezer and spread cream on top of honey, smoothing with a spatula. Lightly sprinkle with cinnamon, cocoa, or poppy seeds. Refrigerate for at least 15 minutes before serving.
Mix your favorite nut butter (almond, cashew, peanut, macadamia nut butter, tahini) with White or Lilikoi honey. Add a sprinking of sesame seeds and mix. Form the nut butter-honey mixture into balls and roll in nutritional yeast or more sesame seeds for a delicious, homemade treat!
Cake
Ingredients
¾ c butter (if using salted butter, add ¼ tsp salt)
12 ounces bittersweet chocolate
½ c lilikoi honey
6 eggs, separated
1 tsp vanilla
Instructions
- Measure butter and chocolate and place in double boiler. Save butter wrappers.
- Butter springform pan well. Line bottom of pan with butter wrappers. Sprinkle with a little flour and shake pan while tapping the sides to spread flour evenly. Wrap entire pan in foil, folding corners the over the sides of the pan.
- Heat double boiler to melt butter and chocolate together. Don’t let water boil. Once melted, remove from heat.
- Beat egg whites until soft peaks form. Add 1/4c. honey and continue beating until firm peaks form.
- Beat egg yolks with 1/4c. honey for a few minutes – until thick, light yellow, and very bubbly.
- Fold chocolate mixture and vanilla into yolks with a spatula.
- Fold in egg whites in three batches.
- Pour batter into prepared pan and smooth the top with spatula.
- Bake for 50 minutes, until top is puffed and slightly cracked. Cool on wrack. Cake will fall a lot. Cut around edges and remove foil to loosen cake from pan. Invert onto plate and then invert back onto serving planner with curved lip (to hold in sauce).
Sauce
Ingredients
5-6 pcs fresh lilikoi
2 T butter
Thickener (flour, cornstarch, arrowroot powder)
1 tsp vanilla
Instructions
- Halve the lilikois, scoop out flesh and sieve to separate juice from seeds. Squeeze out as much of the juice as possible. Reserve seeds.
- Heat lilikoi juice, butter and vanilla over low heat, mixing regularly, until well blended and homogenous.
- Add thickener as appropriate to thicken sauce to taste. Sieve out any lumps.
- Add a few spoonfuls of lilikoi seeds for texture and color to taste.
Assembly
Pour sauce over cake generously, allowing some to spill over the sides onto the serving platter. Gently smooth top to spread evenly over the cake. Cover and store at room temperature until serving. Best flavor comes out the next day. Refrigerate if eating more than one day later.
This delicious honey ice cream is one of the creative recipes of famous chef and restaurateur Wolfgang Puck. Puck joins Volcano Island Honey Co. owner, Richard Spiegel, for a walk among Big Island beehives as they discuss the production of Rare Hawaiian Organic White Honey in 2001. Puck used Rare Hawaiian Organic White Honey to make a delicious honey ice cream in his “Hawaiian Honey” show, which aired in August, 2002.
Ice Cream:
2 cups heavy cream
1 cup milk
4 egg yolks
1/2 to 3/4 cup honey
Almond Nougatine, recipe follows
Sesame Seed Cups, recipe follows
In a large, heavy saucepan, bring the cream and milk to a boil.
In a large, stainless steel bowl, whisk the egg yolks. Gradually pour the heated liquid into the bowl, whisking all the while. Return to the saucepan and cook over medium heat, stirring with a wooden spoon, until the mixture coats the back of a spoon.
Remove from the heat and stir in the honey, to taste. Transfer to a clean bowl and chill over ice cubes and cold water. Strain.
Freeze in an ice cream maker according to manufacturer's instructions. Just before the ice cream is completely set, stir in the Almond Nougatine, and continue to churn for a few minutes longer. Serve in a Sesame Seed Cup.
Almond Nougatine:
1/2 cup sugar
1/3 cup sliced, blanched almonds
- Brush a small baking sheet with vegetable oil and set aside.
- In a medium-size, heavy saucepan, cook the sugar over high heat until it turns a caramel color. Stir in the almonds and cook for 1 to 2 minutes longer. Pour out onto the prepared pan in a very thin layer and let harden. Cool.
- When completely set, scrape the nougatine onto a chopping board with a heavy spatula. Cut or chop into small bits. Store in an airtight container until ready to use.
Sesame Seed Cups:
1 1/4 cups sesame seeds
3/4 cup sugar
3/4 cup (4 to 5) egg whites
3 tablespoons unsalted butter, melted
1 tablespoon sifted all-purpose flour
1/2 teaspoon sesame oil (optional)
Milk
- In a medium bowl, whisk together all of the ingredients, except the milk, until well combined. Let rest at least 30 minutes, up to overnight, refrigerated and covered.
- Preheat the oven to 350 degrees F.
- Using a 2-tablespoon measure, spoon some of the batter onto a non-stick baking sheet. Dip a fork into the milk and, using the back of the tines, gently pat the batter, spreading it into a very thin circle, about 6 to 8 inches in diameter. (The milk will prevent the sugar from sticking to the fork.) You should be able to make 2 to 3 circles on an 11 by 15-inch baking sheet, spaced about 2 1/2 inches apart.
- Bake 8 to 10 minutes, until golden brown. Remove the pan from the oven and immediately shape over a 2 1/2-to-3-inch bowl or mold, forming a free form cup. Let harden. You may want to start by making 1 or 2 at a time, the cookie crisps very quickly and can crack.
Yield: 1 quart
Prep Time: 50 minutes
Inactive Prep Time: 1 to 12 hours
Cook Time: 55 minutes
Difficulty: Medium
Blend cream cheese and Rare Hawaiian White Honey with Hawaiian Lilikoi for the most delectable frosting you've ever tried! Great on cakes, cupcakes, and cookies.
Makes 4 to 6 servings.
Courtesy of Vera Shepherd
"You will taste Hawaii in this refreshing, tangy, creamy frozen yogurt, naturally sweeten with Rare Hawaiian Organic White Honey. This frozen yogurt also tastes great made with Rare Hawaiian Organic White Honey with Hawaiian Lilikoi, which gives a hit of passionfruit flavor."
- Desserts Magazine, pg. 70
1 1/2 cups plain, strained, whole milk yogurt* or Greek-style
4 oz. Rare Hawaiian Organic White honey, to taste
1/2 vanilla bean, split in half lengthwise and the seeds scraped (optional)
Place the yogurt, honey, and vanilla seeds in a food processor, a blender or an immersion hand blender. Pulse or blend until the mixture is smooth. Refrigerate for at least 1 hour or overnight to infuse the flavors. Pour the mixture in the ice cream maker and use according to manufacturer's directions'. To serve, top with some fresh fruit or granola.
*To strain regular yogurt, place a sieve (strainer) over a bowl, line the sieve with a cheesecloth or a coffee filter, and fill with about 3 cups of yogurt. Cover the bowl with a plastic film (or paper towel secured with a rubber band) and refrigerate for three hours. Carefully remove the strained yogurt and discard the liquid (whey) in the bottom of the bowl.