Coconut Milk, Honey Crème Brûlée

Servings: 4
Preparation Time: 20 minutes

Ingredients:

• 2 cups coconut milk (full fat)*
• 4 tablespoons raw honey
  
• dash Himalayan Salt
  
• 1 teaspoon vanilla extract
• 6 egg yolks

Caramel Sauce:

• 1/2 cup coconut milk (full fat)
• 1/2 cup raw honey
• pinch of sea salt

Directions:

Preheat oven to 300 degrees F.

Heat coconut milk, honey, salt, and vanilla on low flame, stirring occasionally. Heat to steaming but not boiling.

Whisk egg yolks in a large, separate bowl until lightly colored. Slowly drizzle heated coconut milk mixture into egg yolks. Whisk briskly while drizzling.

Put 4 empty custard/crème brûlée cups into an 8 x 8-inch pan. Heat enough water to add to the pan to cover cups halfway up the outsides. (An 8 x 8-inch glass baking dish may also be used if you don’t have  crème brûlée cups. Just put the dish into a larger one and pour the hot water into the larger pan, coming halfway up the sides of the inside pan).

Ladle the crème brûlée mixture into the cups (or the glass baking dish). Carefully put the pan into the oven. Bake 45 to 50 minutes. Tops of custard should be brown and center should be nearly set, not too wiggly. Carefully remove pan from the oven. Remove cups from the water bath and set out to cool.

Top custard with caramel sauce. Cover and refrigerate overnight. Serve cold.

Caramel Sauce:

Combine coconut milk, salt, and honey in a saucepan. Heat until just boiling, stirring occasionally.
Cook about 15 minutes until sauce is reduced and turns a caramel color. Remove from heat. Pour over crème brûlée. Chill overnight.

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

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Dairy-Free Blueberry Cheesecake

Servings: 10
Preparation Time: 20 minutes

Ingredients:

Bottom Crust Layer:

• 2 cups walnuts (or pecans)
• 1/2 cup Medjool dates (or raisins)
• Pinch of sea salt
• optional: 1/2 teaspoon cinnamon

Cheesecake Layer:

• 1 1/2 cups raw macadamia nuts or cashews (Soak for 2 to 4 hours for easier blending.)
• 3/4 cup coconut oil, melted
• 1/3 cup lemon juice
• 1/2 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1–4 tablespoons water, as needed, (Less water will be needed if nuts were soaked first.)

Fruit Layer:

• 3 cups blueberries, cherries or raspberries (or your favorite fruit/berry)
• 3 tablespoons blueberry jelly (No refined sugar added.) Or use a little honey.

Directions:

Line an 8-inch pie dish or springform cake pan with parchment paper. Or you can line a muffin pan and make 12 mini cupcake-sized cheesecakes.

Pulse walnuts, dates, and salt together in a food processor until mixture is crumbly, but be careful not to over process into nut butter. Press crust mixture into bottom of lined pie pan.

Puree cheesecake layer ingredients together in a food processor or high speed blender. Spoon over the bottom crust layer.

Stir blueberries into the jelly to create a nice shiny glaze. Gently top cheesecake with fruit topping.

Set in fridge or freezer to set for couple hours. This cheesecake stores very well in the freezer. Let it thaw for a few minutes or so before serving.

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Coconut Curry Cauliflower

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup full-fat coconut milk (the thicker the better)*
• 1 1/2 teaspoons (or more) curry spice blend
• 1 head of cauliflower, cut into pieces
• sea salt, to taste

Directions:

Preheat oven to 425 degrees F.

Whisk together the coconut milk and curry powder in a bowl.

Place 1/3 of the cauliflower pieces in the milk mixture and coat. Place the cauliflower onto a parchment-lined cookie sheet and repeat the process with the remaining cauliflower. Pour the remaining milk over top and sprinkle with sea salt.

Bake in preheated oven for about 25 minutes or until the cauliflower starts to brown. Serve hot.

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

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