Coconut, Maple Pumpkin Ramekins

Servings: 6
Preparation Time: 5 minutes

Ingredients:

• 1/4 cup Coconut Cream Concentrate
• 1/3 cup hot water
• 2 eggs
• 15 oz. organic pumpkin pie mix
• 1 teaspoon vanilla
• 2–3 tablespoons maple syrup

Directions:

Preheat oven to 350 degrees F.

Place Coconut Cream Concentrate in a small bowl and pour hot water on top. Let sit for a minute or so, and then stir to combine.

Place the eggs, pumpkin pie mix, vanilla, maple syrup, and Coconut Cream concentrate mixture into a blender jar. Blend for 1 minute until smooth and creamy. Pour into 6 ramekins.

Bake for 45 minutes. Center should be set and knife should come out clean. Let cool for 15 minutes, and drizzle with maple syrup. Serve warm or at room temperature.

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Carrot, Coconut Muffins

Servings: 12 Muffins
Preparation Time: 20 minutes

Ingredients:

• 1/4 cup coconut oil
• 1/2 cup plus 1/3 whole cane sugar
• 2 eggs
• 1 cup sour cream
• 1 cup shredded carrots
• 1/2 cup shredded coconut
• 1 1/2 cup freshly milled* whole grain flour
• 1 1/4 teaspoon baking soda
• 1 1/2 teaspoons cinnamon

Directions:

Preheat oven to 375 degrees F.

Cream coconut oil and sugar well. Add eggs and sour cream. Blend in carrots and coconut.

Combine flour, baking soda, and cinnamon. Stir in until just moistened. Fill 12 muffin papers in a pan.

Bake in preheated oven for 20–25 minutes.

*See our grain mills here.

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Coconut Coffee

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1 cup good, strong, freshly-brewed coffee
• 1 tablespoon Virgin Coconut Oil
• honey, to taste
• dollop coconut milk*
• cinnamon, a dusting

Directions:

Brew your coffee a bit stronger than usual. Mix coffee with coconut oil, honey, and coconut milk. Blend until frothy.

Pour into your favorite mug and dust with cinnamon. Drink while hot. *Yum*

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

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