Add Kale to Your Coconut Drops for a Health Kick

More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.

Kale is a mean, green cancer-fighting machine. With powerful antioxidants, like carotenoids and flavonoids, living in each leaf, kale helps to protect against various cancers. It’s low in calories, high in fibre, iron and Vitamins A, C and K. And even, better—it has zero fat. If you narrow it down a single calorie, kale contains more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism.

KALE-CRANBERRY COCONUT DROPS

If you love the warmth of freshly baked coconut bake, these drops, packed with fresh coconut meat, are sure to please and bring back memories. They’re just as soft and fluffy as the ones your mom made for you as a child—just a little brighter with the addition of kale and cranberries. These moreish, sugary biscuits are perfect to accompany an afternoon cup of tea. If you’re planning a tea party, make a big batch ahead of time. They freeze really well and will taste just as delicious when reheated.

Yields: 1 Serving

Cook Time: 40 mins

INGREDIENTS

• For the drops 
  • 1 1⁄2 large bundle kale (or 1 small bundle) 
  • 1 cup flour 
  • 1⁄2 teaspoon salt 
  • 1 teaspoon baking powder 
  • 2 teaspoon cinnamon, ground 
  • 4 tablespoons butter, melted 
  • 1⁄2 cup sugar 
  • 1 egg 
  • 1 cup coconut, grated 
  • 2 teaspoons vanilla 
  • 1⁄2 cup cranberries 
  • Brown sugar for sprinkling
• For the simple syrup 
  • 1⁄4 cup sugar 
  • 1⁄4 cup water

DIRECTIONS

1. Preheat oven to 400°F. Grease a large baking sheet or line with parchment paper.
2. Clean the kale: Wash it, remove and reserve the leafy bites from the hard stems and discard the stems.
3. In a small pot filled with boiling water, dip the kale in and pull it out immediately. Allow to cool. This will prevent the kale from turning brown.
4. Put the kale into a food processor or chop until fine, about the same size as the grated coconut.
5. Squeeze all the excess liquid out from the kale and set aside.
6. Sift flour, baking powder, cinnamon and salt together.
7. Using a hand mixer, cream butter and sugar until pale and fluffy. Add in the egg and mix for 1 minute.
8. Using a wooden spoon, mix in grated coconut, vanilla, kale and cranberries until combined.
9. Using a spoon, scoop and drop the batter onto your prepared pan. Bake for 20 minutes or until golden brown.
10. Once the drops are done baking, glaze with syrup and sprinkle with brown sugar. Enjoy!