Coconut Cherry Banana Smoothie
Wake up and embrace wellness with a fresh, healthy smoothie.
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Coconut Almond Chocolate Pudding
Coconut Almond Chocolate Pudding
Servings: 4
Preparation Time: 5 minutes
Ingredients:
- 2/3 cup dates
- 2/3 cup coconut milk*
- 2/3 cup almonds, toasted
- 2 tablespoons shredded coconut
- 1 tablespoon cocoa powder
- 1 ripe banana
Directions:
Place all ingredients in a food processor and blend until desired consistency is reached.
Homemade Coconut Milk:
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Kelly from Monterey, California, won $50 for this recipe and photo! Submit your recipes and photos here!
Blissful Blueberry Muffins
Author’s Note – These are best served warm with a thick pat of grass-fed butter or a steaming cup of coffee. These are surefire crowd pleasers and hands down the best blueberry muffins I have ever had!
Rustic Apple Tart
Serve with freshly squeezed, organic juice and a side of grass-fed sausage or soy-free scrambled eggs.
Homemade Coco Lopez for Pina Coladas
Homemade Coco Lopez for Pina Coladas
Servings: 6–8
Preparation Time: 15 minutes
Homemade Coco Lopez
- 3/4 cup–1 cup Coconut Cream Concentrate
- 1/2 cup water
- 1 cup whole sugar
- 1 tablespoon Gold Label Virgin Coconut Oil
- 1 pint container
Pina Colada for 2
- 4 ounces homemade Coco Lopez
- 3 ounces pineapple juice
- 3 ounces rum
- 2 cups ice
Directions:
Homemade Coco Lopez
First, make a simple syrup. Bring water and sugar to a boil in a medium saucepan over medium to medium-high heat. Stay with the mixture and stir as it only takes about 3–5 minutes to become a simple syrup.
Add Coconut Cream Concentrate. Continue to stir and bring back to a slow boil, then reduce heat to low.
Cook for an additional 1–3 minutes on low heat. Remove from heat.
Add coconut oil. Stir until well incorporated. Allow to cool.
Store prepared homemade Coco Lopez in a 1 pint Mason jar.
Pina Colada
Blend all ingredients except ice together in a blender until smooth.
Add ice and blend until desired consistency.
Annette from East Hampton, New York, won $50 for this recipe and photo! Submit your recipes and photos here!
Pumpkin Pie Dip
Pumpkin Pie Dip
Servings: 10
Preparation Time: 4 hours
Ingredients:
- 1 1/2 cups coconut milk*, chilled
- 1/2 cup pumpkin puree
- 4 ounces coconut milk yogurt
- 1/4 cup maple syrup
- 1 teaspoon pumpkin pie spice
- fruit, cookies, etc., for serving
Directions:
In a blender, combine the chilled coconut milk, pumpkin puree, coconut milk yogurt, maple syrup, and pumpkin pie spice. Blend until smooth.
If desired, cut the top off of a pie pumpkin and scoop out the seeds. Pour dip into pumpkin shell. Refrigerate about 4 hours or overnight before serving. Serve with fruit or cookies.
Homemade Fresh Coconut Milk:
*For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here!
