Coconut Oil and Pine Nut Salad Dressing

Ingredients:

• 1 tablespoon coconut oil
• 2 tablespoons pine nuts
• 2 tablespoons red wine vinegar
• 1 clove garlic squeezed through garlic press
• 1 teaspoon honey
• other seasonings of your choice

Directions:

In a stainless steel skillet, heat coconut oil until melted and hot. Add pine nuts and sauté at medium-high heat until golden brown. Turn off heat and remove from burner and add remaining ingredients.

Stir and pour over mixed, fresh, lettuce and greens salad with vegetables of your choosing e.g., onions, olives, tomatoes, green peppers. This recipe makes enough to dress one large salad.

Recipe submitted by Tammy, Cape Girardeau, MO.

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No-Bake, Coconut Cream Cheesecake

Ingredients:

• 1 (8-ounce) package cream cheese, preferably organic
• 2 tablespoons Virgin Coconut Oil
• 1/3 cup Coconut Cream Concentrate
• 1 tablespoon warm water
• 1/2 cup heavy whipping cream
• 1/2 cup shredded or flaked coconut
• 1/4–1/2 cup sugar or stevia to taste
• 1/8 teaspoon salt
• 1/4 teaspoon pure vanilla extract
• 1/4 cup finely chopped nuts, (I use pecans and chopped sliced almonds, all preferably organic.)
• additional flaked coconut for garnish

Directions:

Put cream cheese, Virgin Coconut Oil, and Coconut Cream Concentrate in a medium mixing bowl and set in a warm place to soften.

In a separate bowl, add the tablespoon of warm water and about a quarter of the heavy cream to the coconut to moisten.

Once everything has softened, beat the cream cheese mixture and gradually mix in the sweetener, salt, and vanilla extract. When well mixed, gradually beat in remaining heavy cream and then the moistened coconut. Beat mixture until light and fluffy.

Crust:

Sprinkle about 1 generous tablespoon of the chopped nuts over the bottom of each of three 8-ounce, plastic, deli containers, an 8 x 8-inch baking dish, or other containers of your choice.

Spoon cream cheese filling into prepared containers. Sprinkle a bit of flaked coconut on top to decorate. Cover and refrigerate until firm. Each cheesecake makes about four average servings or 2 to 3 larger ones. Enjoy!

Recipe submitted by Carol, Palm Bay, FL.

stock photo

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• 1 banana
• 1/2 cup orange juice—more or less, depending on how thick or thin you want it
• 3 tablespoons Virgin Coconut Oil, liquefied
• 1 tablespoon Coconut Cream Concentrate
• 3 tablespoons organic, whole milk, vanilla yogurt
• 3 ice cubes

Directions:

Blend everything together in blender! This is also good by adding 5 frozen strawberries. Enjoy!

Recipe submitted by Betsy, West Bend, WI.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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