Coconut Cream Mocha

Ingredients:

• 1/2 cup cocoa powder
• 1/3 cup sugar or honey
• 3 1/2 cups whole milk
• 1/2 cup water
• 1/4 cup Coconut Cream Concentrate
• 1 1/2–2 cups strong, black coffee
• 2 teaspoons vanilla extract
• whipped cream, for garnish, optional
• ice cream, of your choice for garnish, optional

Directions:

In a large saucepan with a wire whisk, stir together cocoa and sweetener. Over medium heat, add 1 cup of milk, the water, and Coconut Cream Concentrate. Whisk and bring to a simmer.

Add coffee and remaining milk and whisk until mocha is nice and hot. Add vanilla. Remove from heat and serve with a spoonful of the optional garnishes, if desired. Enjoy!!

Note: For a real energy booster, add 3 tablespoons of coconut oil.

Recipe submitted by Sarah, WI.

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Coconut, Almond Breakfast Bars

Ingredients:

• 2 cups almonds, chopped
• 1/2 teaspoon salt
• 4 cups unsweetened, dried coconut
• 1/2 cup honey or maple syrup
• 2 eggs
• optional: handful of raisins or dried cranberries

Directions:

Soak almonds with the salt in water overnight.

Preheat oven to 250 degrees F.

Once the almonds have finished soaking, drain and bake on a cookie sheet for 2 1/2 hours or until crispy. (I will soak and bake several pounds at a time and then keep in freezer until ready to use.) Once almonds have finished baking, heat oven to 350 degrees F.

Mix remaining ingredients together along with the almonds and pat tightly into an 8 x 11-inch (or so) glass baking dish.

Bake in preheated oven for 20 minutes or until edges are golden brown. Cool completely before chilling. Cut into squares and wrap individually or store in an airtight container. Enjoy!!

Recipe submitted by Steve, Port Royal, PA.

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Coconut Baking Powder Biscuits

Ingredients:

• 2 cups flour*
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons coconut oil, solid
• 3/4 cup coconut milk (see below) or regular milk

Directions:

Preheat oven to 450 degrees F.

In a medium bowl, mix flour, baking powder, and salt together. Cut in coconut oil and blend with fingertips until mixture resembles coarse crumbs.

With a fork, toss flour mixture while adding milk. Mix until a dough forms. Add more milk if needed. On a lightly floured surface, pat dough out until about 1/2 inch thick. Cut with floured biscuit cutter and place on ungreased baking sheets.

Bake in preheated oven for 10–12 minutes. Delicious!

For coconut milk, mix approximately 2 teaspoons Coconut Cream Concentrate with 3/4 cup water or make homemade coconut milk.

*For best results, use 100% all-purpose flour or half and half with whole wheat flour.

Recipe submitted by Nancy, Castle Rock, CO.

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