Coconut Cacao Popcorn
Make this sweet popcorn with butter and coconut oil for your next movie night!
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Coconut, Chia Fruit Pudding
Try this no-cook pudding recipe the next time a quick and easy snack or dessert is needed.
Buttery Breakfast Chai
Buttery Breakfast Chai
Servings: 2
Preparation Time: 5 minutes
Ingredients:
- 2 cups of hot, brewed black tea
- 1 tablespoon grass-fed butter
- 1 tablespoon coconut oil
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 1 teaspoon raw honey
Place all ingredients in a blender and blend until frothy. Pour into two glasses and serve hot.
Angela from Longmont, CO, just won $50 for this recipe and photo! Submit yours here.
Roasted Butternut and Fennel Soup
Coconut milk adds creaminess to this warm, comforting soup with squash and spicy fennel.
Coconut Cilantro Chutney
Try your hand at making a savory chutney as an addition to recipes, sandwiches, or enjoyed as a dip for veggies and chips.
Key Lime Coconut Candies
Key Lime Coconut Candies
Servings: 12–16
Preparation Time: 10 minutes
Ingredients:
- 1/2 cup Coconut Cream Concentrate, warmed to liquid
- 1/3 cup coconut oil, warmed to liquid
- 3 tablespoons fresh lime juice
- 2 tablespoons raw honey
- 2 teaspoons grated lime zest, divided
Directions:
In a small bowl, stir together all of the ingredients, reserving half of the lime zest. Spoon the mixture into candy cup wrappers.
Sprinkle the reserved lime zest over the tops of the candies, and then refrigerate until firm. This makes about a dozen if you use large candy cups or up to two dozen small ones.
Store in the refrigerator.
Angela from Longmont, CO, just won $50 for this recipe and photo! Submit yours here.
No-Bake Triple Coconut Seed Bars
Use Coconut Cream Concentrate, coconut flakes, and a variety of seeds to make these bars.
Honey Whole Grain Einkorn Banana Bread
The ancient grain einkorn gives this banana quick bread a delicious flavor.
Flourless Pumpkin Coconut Butter Cookies
Flourless Pumpkin Coconut Butter Cookies
Servings: 15–18
Preparation Time: 10 minutes
Ingredients:
- 1/2 cup Coconut Cream Concentrate, softened
- 1/2 cup pumpkin puree, packed
- 1 egg
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 3/4 teaspoon cloves
- 3/4 teaspoon ginger
- 3/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips, optional
Directions:
Preheat oven to 350 degrees F.
Place the Coconut Cream Concentrate, pumpkin, and egg in a food processor and combine until smooth. Add in the sweetener, spices, and salt and mix well. Place the batter in a bowl and stir in chocolate chips, if using.
Spoon the dough onto a parchment lined cookie sheet. Slightly press down the dough since these will not spread. If dough is too sticky, bake for a few minutes, remove, then press down.
Bake in preheated oven for about 15 minutes. Remove cookies and place on a cooling rack to set up. Store in an airtight container. I prefer a glass jar.
Notes:
*To soften the Coconut Cream Concentrate, place the jar into a saucepan filed with water. Heat over medium heat until it has softened.
Kate from Highlands Ranch, CO, just won $50 for this recipe and photo! Submit yours here.
Moroccan Breakfast Hash
Make this breakfast hash using two kinds of potatoes, garlic, spices, and coconut oil.
