Coconut Shrimp Cakes

Servings: 3–4
Preparation Time: 10 minutes

Ingredients:

• 1 pound raw shrimp, shelled and deveined
• 3/4–1 cup unsweetened shredded coconut (add sweetener if you like it sweeter)
• 2 egg whites
• 1/2 teaspoon salt
• 2 tablespoons Virgin Coconut Oil for frying (Virgin has coconut taste, and I think that adds to the flavor here.)

Directions:

Cut off tails of the shrimp and place in a food processor. Pulse the shrimp until they are in tiny pieces, almost like mush.

In a large bowl, whisk the egg whites.

Add the shrimp, coconut, and salt to the eggs and combine. Form the batter into 8 patties about 1/2 inch thick.

Heat 1 tablespoon of oil in a large skillet over medium heat.

Add four patties to the skillet and cook about 4–5 minutes per side.

Add the other tablespoon of oil to the pan and cook the remaining 4 patties.

Recipe and photo submitted by Kate, Highlands Ranch.

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Nourishing and satisfying, the coconut oil and egg yolks in this tropical treat will give you long lasting energy to keep you going strong until lunch or for that afternoon pick-me-up. The more the merrier when it comes to these nutritional powerhouses.

Piña Colada Smoothie

Servings: 2–3
Preparation Time: 5 minutes

Ingredients:

• 1 1/2 cups raw milk, plain kefir or coconut milk*
• 2–4 soy-free egg yolks** – See Note below.
• 1–2 tablespoons coconut oil, melted
• 1 tablespoon Coconut Cream Concentrate
• 1 tablespoon raw honey
• 1/4 teaspoon vanilla
• dash salt
• 2 cups frozen pineapple

**Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Blend first 7 ingredients until smooth, add pineapple, blend to desired consistency. Garnish with shredded coconut and a mint sprig if desired. Enjoy! 🙂

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

Recipe and photo submitted by Lydia, Salem, VA.

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Blueberry Pudding Cake

Servings: one 9 x 9-inch pan
Preparation Time: 20 minutes

Ingredients:

• 1 cup frozen blueberries
  or
• 1 cup fresh blueberries and 1/4 cup juice of choice (I used mango.)
• 1/2 cup Coconut Cream Concentrate
• 1/2 cup full-fat coconut milk*
• 1 egg, (large), at room temperature
• 2 tablespoons honey
• 1 teaspoon vanilla
• 1 cup almond or chestnut flour
• 2 teaspoons baking powder
• 1 teaspoon Himalayan Pink Salt

Directions:

Make sure all ingredients are room temperature. The Coconut Cream Concentrate should not be melted but spreadable. If it is hard, immerse jar in very hot water or simmer gently on stovetop.

Whisk together Coconut Cream Concentrate, coconut milk, egg, honey, and vanilla in a large mixing bowl.

In medium-size bowl, mix together almond flour, baking powder, and salt.

Slowly add dry ingredients to wet, whisking until combined.

Preheat oven to 375 degrees F and grease a 9 x 9-inch baking pan. I used melted coconut oil. Pour batter into pan and spread with a small spatula. Top with blueberries.

If using fresh berries, bring berries and juice to a simmer over medium heat on the stovetop. Once it bubbles gently, reduce the heat to low and simmer for 4–5 minutes until the mixture thickens. Pour over the cake batter.

Bake in preheated oven for 20–25 minutes. 20 minutes will give you more of a pudding consistency, whereas 25 minutes will get you more on the cake side. I like to split it down the middle and go for 22 minutes, but every oven is different. Cool and serve at room temperature, topped with whipped coconut cream or ice cream.

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

Recipe and photo submitted by Kate, Togane, Chiba, Japan.

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