Easy Coconut, Tapioca Pudding

Ingredients:

• 2 cups water
• 3 tablespoons organic tapioca pearls
• 3 tablespoons sugar or honey
• 1/8 teaspoon salt
• 3/4 cup coconut milk*
• optional: coconut chips (or shreds), Coconut Cream Concentrate

Directions:

Bring water to a boil in a small saucepan. Add tapioca and whisk to keep pearls separate. Cook for 15 minutes or until tapioca is done, whisking constantly. Add sweetener, salt, and coconut milk. Cook another few minutes and, then add coconut. Take pan off heat and stir in 1–2 tablespoons of Coconut Cream Concentrate…yummmm!

*To make coconut cream milk, stir approximately 1 teaspoon of Coconut Cream Concentrate to every 6 ounces of water or make homemade coconut milk.

Recipe submitted by Cynthia, Addison, TX.

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Easy Coconut, Curry Rice

Ingredients:

• 3 cups brown rice
• 1 cup Coconut Cream Concentrate
• 1/4 cup butter (or coconut oil combo)
• 5 cups homemade chicken stock, as needed
• 2 tablespoons curry powder

Directions:

Soak rice in water for 12 hours. Drain.

Put all ingredients in a rice cooker. Cook as per directions of machine or simmer/steam on stove top until kernels are soft and tender. Fluff and serve. ENJOY!

Recipe submitted by Kimberly, Parma, ID.

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Easy Coconut Squash Bake

Ingredients:

• 1 medium-sized acorn squash, sliced in half and seeded
• 1/4 cup Coconut Cream Concentrate
• 3 tablespoons maple syrup
• 1 teaspoon cinnamon
• 3 tablespoon raisins
• 3 tablespoons raw pumpkin seeds
• 1/4 teaspoon salt

Directions:

Preheat oven to 350 degrees F. Bake squash with sliced side down in a glass dish with 1/2 inch of water in bottom of dish. Cover dish and bake in preheated oven to 45–50 minutes. Remove skin once baked.

Heat oven to 325 degrees F.

Mix remaining ingredients together with squash. Bake in covered, glass casserole dish for 20 minutes. Serve warm right from the oven. Enjoy!

Recipe submitted by Natalie, Bloomington, IN

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