This recipe below is an adaptation of 'Classic Currant Scones' from the by Joy of Vegan Baking by Colleen Patrick-Goudreau. I wanted rich and tasty scones resembling what I ate in the Big Island. There is no fresh passion fruit or Lilikoi where I live so I used Passion Fruit Jam that I brought home from Hawaii.
Coconut and Lilikoi(passion fruit) Scones
1 1/2 teaspoons Ener-G Egg replacer
2 tablespoons water
1 1/4 cup unbleached flour
1 1/4 cup whole wheat pastry flour
1/4 cup vegan sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup non-hydrogenated, nondairy butter, cold (like Earth Balance)
1/2 cup shredded dry coconut (not sweetened)
1/2 cup soymilk creamer (or any other non-dairy milk)
Extra soy milk and flour for kneading
2 tablespoons Lilikoi (Passion Fruit) jam
2 tablespoons soy milk for brushing on top
Sucanat or vegan sugar for sprinkling on top
- Preheat the oven to 425 F. Lightly oil a cookie baking pan or use a parchment paper to line it.
- In a food processor, whip the egg replacer and water together until creamy and white.
- Meanwhile, combine the flours, sugar, baking powder, and salt.
- Cut the cold vegan butter into small pieces or chunks.
- Add the cut butter into the flour mixture and combine lightly.
- Add the butter and flour mixture into the egg replacer mixture in the food processor.
- Pulse the food processor while adding the soymilk creamer for about 30 seconds to 1 minute until a dough formed and mixed together.
- Add the 1/2 cup shredded unsweetened dry coconut and continue to mix for another 30 seconds. The dough will not be smooth like a bread dough but it should not stick to your fingers too much.
- Move the dough onto a floured cutting board and form a ball. Then flatten the ball with your hand. Add 1 tablespoon of lilikoi jam and fold over and mix. Then, add another 1 tablespoon jam and repeat. The dough may be soften. If it becomes sticky add extra flour until it is not sticky anymore(you may want to lightly flour your hands, as well). Then, flatten with your hand to form a 8 or 9-inch circle, 1/2 inch thick. Cut into 8 pieces (like cutting pizza) so that you'll have 8 triangle pieces.
- Place them 1/2 inch apart on the baking sheet, brush the tops with soymilk creamer or non-dairy milk, and sprinkle with sucanat or vegan sugar.
- Bake until the tops are brown, about 15 minutes. Let cool on a rack and serve warm with more lilikoi jam.
I am going to talk about our vegan experience in both islands: Kauai and Big Island with some pictures.
We were disappointed that Blossoming Lotus Cafe in Kauai closed down. We stayed in Kapa'a, Kauai and was hoping to visit this vegan restaurant. Alas, there were a few vegan establishments in Kauai. One market that we visited was the Papaya's Natural Foods in Kapa'a. They provide all kinds of vegan sandwiches and warm deli dishes. We loaded our cooler with vegan sandwiches and goodies before we headed for the beaches.
This is the view from the condo we stayed at. Every morning we had a vegan breakfast on our lanai(balcony) consisted of a bowl of tropical Hawaiian granola, soy milk, kona coffee, and tropical fruits, facing the beach. The sound of waves, birds, monk seals, and rooster were the background noise of our breakfast. Life is good!
We also went to farmers market in Lihue, Kauai and bought lots of fruits. The scene of their farmers market is different than home. They have lots of tropical flowers and fruits. We bought Hawaiian papaya, Mountain Apples, Apple and Baby Banana, and Longans.
I was so happy there since the weather and tropical fruits remind me of Indonesia. The landscape is so beautiful and green. The air is so clean and fresh and the sound of waves could be heard all night long from our bedroom. Unfortunately, we didn't find any Indian or Vietnamese restaurants. Their popular ethnic restaurants are Thai. There were several Thai restaurants that we visited. They provide vegan and vegetarian dishes with tofu. After 2 or 3 visits to the Thai restaurants; however, we were ready to try other ethnic restaurant that provides vegetarian food but there was none.
During our visit in Kauai, we did try Jojo's Shave Ice which according to our guide book: "The Ultimate Kauai Guidebook" by Andrew Doughty (the best guide book for Hawaiian islands, btw. We bought one for the Big Island, too.) it is the BEST shave ice in the island. We didn't try other shave ice joint and trusted this book. I can say that it was the BEST because the ice was shaved very finely. You can get 60 different flavors from this place. I notice that coconut and lilikoi combination flavor is very popular in Hawaii. Their coconut pudding or jello called Haupia is a popular dessert. Haupia is made of coconut cream and sometimes it is mixed with coconut meat and/or other tropical fruit like mango or passion fruit. You can get a recipe of a Tropical Haupia in Everyday Dish TV from a Hawaiian Chef: Brian Igarta, the Maui Vegetarian. I had a vegan haupia and lilikoi dessert from Island Naturals while I was there and it was yummy. This combination inspired my recipe for the scone above.
I chose Haupia Cream flavor shaved ice: coconut cream with coconut meat and DH chose the Coconut and Lilikoi combination shaved ice (the lilikoi syrup was the yellow one).
A trip to the beach was our schedule almost everyday. We managed to find a beach for snorkeling and swimming with calm waves and clean/clear water such as this one: the Ke'e Beach (the best beach in Kauai), thanks to the wonderful guidebook.
The highlight of Kauai was our visit to this beach and watching the Sunset:
Then, it was followed by a nice vegan dinner at a gourmet restaurant with vegan options: Postcards Cafe, at the town of Hanalei. It is a fancy restaurant where we celebrated our 20th anniversary with a nice vegan dinner. The Postcards Cafe has a postcard to take home:
What I enjoyed the most at that restaurant was their Hisbiscus cooler and their vegan Hanalei Taro Fritters with pineapple chutney(pictured).
It is not over yet, folks! We moved to the Big Island and stayed at the Puna District area. Our highlight of this trip was to see the active lava going into the ocean with an ocean adventure tour: Lavakai. We woke up at 3 am to catch a boat tour at 4 am. Are we crazy? No, we are not! Lava is best to be seen during the dark since it competes with the sun. I really recommend this tour. It is a safe adventure and it is once in a lifetime experience (the lava may stop at anytime). We visited this area 10 years ago and wanted to see the lava going into the ocean, booked the trip, but the lava stopped just before our tour day. So imagine our disappointment at that time. After waiting for another chance (another 10 years), we got our wish. It was well worth it to wake up at 3 am for this:
This is a lava explosion we saw from the boat at 4:30 am. Steam covered my lense so many times that I had to wipe it often. The boat was also rocking and rolling. It was very hard to get good pictures in such situation. Bonine or other motion sickness pill is a must for this trip.
Active lava represents Madame Pele (goddess of fire in Hawaii). She was nice to us this time and revealed herself with no disappointment anymore. We were awarded by this view and the sunrise view over a steamy ocean water at 5:45 am:
The selection of vegan meals in the Big Island was similar to Kauai (many Thai restaurants). We were lucky to find this natural market: Island Naturals (has a sister market in Hilo) which serves lots of vegan pastries, breakfast burrito, warm deli (chana masala, thai tofu, tofu and spinach curry, brown rice, etc.), cold sandwiches, vegan vegetable/tofu sushi, and tofu pad thai. They also have lots of vegan desserts such as haupia and lilikoi, carrot cakes, chocolate cake, chocolate chip cookies, etc. They have great organic coffee with organic soy creamer, too. The one in Pahoa opens at 7 am with warm, yummy vegan morsels and organic coffee. We visited this store several times during our visit and I really recommend this store to vegan tourists. Aloha!