You can place some fresh raspberries around the custard and on top, as a decoration. They taste like heaven together!

Quindim – Brazilian Coconut Custard

Servings: 9
Preparation Time: 30 minutes

Ingredients:

• 1 cup filtered water
• 3/4 cup sugar
• 1 tablespoon vanilla extract or 1 vanilla bean, scrapped
• 1 tablespoon butter
• 12 egg yolks
• 1 cup dried unsweetened coconut
• boiled water for water bath

Directions:

Preheat oven to 350 degrees F.

Boil about 4 cups of water. Butter a regular size muffin pan with extra butter and dust with extra sugar. You will need to butter and dust with sugar just 9 molds, which is the amount of quindims you are getting with this recipe.

In a small saucepan, add water, sugar, vanilla extract or scrapped vanilla bean (add the bean to the water also) and bring to a boil. After it starts boiling, set the timer for 5 minutes. After the time has passed, remove the liquid from heat, remove the beans, if using, and strain the liquid to a medium bowl. Add butter and let it cool. Mix the egg yolks and the dried coconut and add this mixture to the cooled liquid. Mix well and pour about 3/4 full into the prepared muffin pans.

Prepare a water bath by pouring boiling water into a cooking sheet and setting the muffin pan on top. Bake for 22 minutes. Remove from oven and let it cool for 5 minutes. After 5 minutes, pass a knife or a spatula around the custards to loosen them a bit. Place another cooking sheet on top of the muffin pan and invert. The custards should come out easily. Enjoy this dessert at room temperature. They can be stored in the refrigerator for a few days if they last!

Recipe and photo submitted by Sirlei, Athens, OH.

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Split Pea Soup

Servings: 4

Preparation Time: 1 hour, 30 minutes

Ingredients:

• 2 tablespoons coconut oil
• 1/2 cup chopped celery
• 1 cup chopped carrots
• 1 cup chopped onions
• 2 teaspoons sea salt
• 1 1/2 cup rinsed and picked green split peas
• 4 cups vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seed
• 1 teaspoon black pepper
• 1 pound ground beef cooked and seasoned with sausage seasoning

Directions:

In a large pot, add coconut oil and set on medium heat. Once the oil is hot, add celery, carrots, onions, and salt. Cook the vegetables until the onions are translucent, 5–7 minutes.

Add split peas, broth, turmeric, cumin, and pepper. Stir to combine all seasonings, turn the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer for an hour, stirring occasionally. Add the seasoned and cooked ground beef and let simmer for 10 minutes. Enjoy.

Variation: Add 1/3 cup barley and 1/4 cup lentils with the split peas.

Recipe and photo submitted by Mariya, Woodland, WA.

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No-Bake, Mini Lemon, Coconut Tarts

Servings: 12–15
Preparation Time: 25 minutes

Ingredients:

Crust:

• 6 Medjool dates
• 1 cup coconut flakes (or shredded coconut)
• 1 tablespoon coconut oil
• pinch salt

Filling:

• 4 cups coconut flakes (or 1 cup Coconut Cream Concentrate)
• 1/2 cup lemon juice
• zest from 2 lemons
• 1/2 cup full-fat coconut milk
• 1/4 cup honey
• 3 tablespoons coconut oil
• pinch salt
• 1 teaspoon lemon extract (optional for stronger lemon flavor)

Directions:

Line a mini muffin cup with paper liners.

For crust: Process all ingredients about 2–4 minutes until they stick together. Press about a teaspoon of the mixture into each mini cup to make a crust.

For filling: Process coconut flakes for 10–20 minutes until you get the consistency of coconut butter. Add the rest of the ingredients and process to combine. Scoop mixture into cups (about a tablespoon in each).

Refrigerate tarts for an hour or two until firm. Store in the refrigerator or freezer.

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

Recipe and photo submitted by Jacqueline, Atlanta, GA.

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