Pumpkin and Coconut Nog

Servings: 2
Preparation Time: 10 minutes

Ingredients:

• 2 cups coconut milk
• 1 banana, peeled (frozen works best but not required)
• 1/4 cup pumpkin puree
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• dash salt
• 1/2 teaspoon vanilla
• 1/4 cup maple syrup
• ice, optional

Directions:

In a blender, combine all ingredients. Puree until the mixture is smooth and pour into glasses.

Alternatively, you can serve the nog warm.

Note: Banana isn’t required but does add some sweetness and creaminess.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here!

Chicken in Zesty Lime-Cilantro Sauce

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 1 tablespoon coconut oil
• 3 large cloves garlic, pressed or finely minced
• 4 boneless, skinless chicken breast halves, cut into bite-size pieces
• 1 cup coconut milk
• 1 can (4 ounces) diced green chilies
• 1/4 cup freshly squeezed lime juice
• 1 tablespoon grated lime zest
• 1 teaspoon garam masala or curry powder
• 3 green onions, white and green parts, thinly sliced
• 1/3 cup fresh cilantro leaves, minced
• salt and pepper, to taste
• cooked rice of choice

Directions:

Heat the coconut oil in a large skillet over medium heat. Add the garlic and sauté, stirring continually, until fragrant but not browned, about one minute.

Add the chicken and sauté until it is lightly browned on all sides, about 7 minutes. Add the coconut milk, chilies, lime juice, lime zest, and garam masala or curry powder, scraping up any browned bits that have adhered to the pan.

Bring to a simmer and cook about 5 minutes, or until the chicken is fully cooked. Turn off the heat and stir in the green onions and cilantro, mixing well.

Allow to sit for a minute or two, then finish with salt and pepper to taste. Serve over cooked rice.

Stephanie from Rio Rancho, New Mexico, won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Coconut Shrimp with Pineapple Coconut Dipping Sauce

Servings: 4: 5–6 shrimp per person or great for an appetizer
Preparation Time: 30 minutes

Ingredients:

Pineapple Coconut Dipping Sauce:

• 1/2 cup sour cream
• 1/2 cup crushed pineapple
• 1/4 cup Coconut Cream Concentrate
• 2 tablespoons whole cane sugar

Coconut Shrimp:

• 4–6 cups coconut oil
• 1/2 pound large fresh wild caught shrimp; peeled, deveined, and butterflied (keep them covered with a wet paper towel while assembling other ingredients)
• 1 1/2 cups all-purpose or sprouted spelt flour (any combo will work)
• 2 tablespoons whole cane sugar
• 1/2 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 cup milk
• 1 cup panko bread crumbs
• 1/2 cup coconut flakes

Directions:

Place 3/4 cup of flour on a plate. Place remaining 3/4 cup flour in a bowl with sugar, cornstarch, and salt. Stir the milk into the flour mixture. Let rest for 5 minutes.

Combine panko and coconut on a plate.

Assemble shrimp, flour, flour/milk mixture, and panko/coconut mixture.

Heat the oil to 350 degrees F in a heavy pan. Dredge the butterflied shrimp in flour, then dip in flour/milk mixture, and cover with panko/coconut mixture.

Set aside on the parchment paper or plate until all the shrimp are battered.

Place the shrimp in oil, 6 at a time, for 2–3 minutes, turning once. Remove to a wire rack or paper towels.

Continue until all shrimp are cooked.

Cheryl from Oklahoma City, Oklahoma, won $50 for this recipe and photo! Submit your recipes and photos here!