Stuffed Acorn Squash

Servings: 4
Preparation Time: 20 minutes

Ingredients:

• 2 acorn squash
• 3 tablespoons coconut oil
• salt and pepper
• 1/2 teaspoon cinnamon
• 1 pound sweet Italian sausage (remove the casing)
• 1/2 red onion
• 1 celery rib
• 2 cloves garlic
• 2 apples, chopped
• 1 egg, beaten
• 1/2 cup shredded coconut

Directions:

Preheat oven to 400 degrees. Cut squash in half, length-wise, and scoop out the seeds.

Melt one tablespoon of coconut oil and brush insides of squash with oil. Sprinkle with salt, pepper, and cinnamon to taste. Roast for 60 minutes.

While squash is roasting, melt remaining coconut oil in a pan over medium heat and brown the sausage. Remove sausage from pan and let cool in a mixing bowl. Leave the fat in the pan.

Finely dice the onion, celery, and garlic and sauté over medium heat for a few minutes until they are softened. Add some salt and pepper. Next, add the chopped apples and sauté for a couple more minutes.

Remove from heat and add to the mixing bowl with the sausage. Allow to cool.

When sausage and vegetable mixture are cool enough to handle, add egg and shredded coconut. Mix with clean hands until well combined.

After an hour, remove squash from the oven. Divide the stuffing among the 4 halves. The stuffing should be mounded. Bake for another 20 minutes.

Recipe and photo submitted by Leslie, Amsterdam, NY.

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Thai Chicken Coconut Soup

Servings: 4–6

Preparation Time: 30 minutes

Ingredients:

• 2 green onions
• 8 ounces mushrooms
• 15 ounces baby corn, drained
• 14 ounces bamboo shoots, drained
• 1 pound chicken
• 2 tablespoons coconut oil
• 1 cup Coconut Cream Concentrate, plus 2 cups water
• 2 chicken bouillon cubes
• 1 teaspoon curry powder
• 1/2 tablespoon honey
• 2 teaspoons lemon juice
• salt to taste

Directions:

Chop onions, mushrooms, corn, and bamboo shoots into bite-sized pieces. Chop chicken into bite-sized pieces and fry in coconut oil in a large saucepan until cooked. Add onions and mushrooms and sauté for 2 minutes.

Add remaining ingredients and bring to a boil. Simmer for 15 minutes.

Recipe and photo submitted by Sharla, Nampa, ID.

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Chocolate, Coconut Clusters

Servings: approximately 36
Preparation Time: 30 minutes

Ingredients:

• 1 heaping cup dried, unsweetened coconut
• powdered stevia extract
• 2–4 tablespoons water
• 2 cups whole sugar, or to taste
• 1/2 cup coconut milk*
• 4 tablespoons Coconut Cream Concentrate
• 4 tablespoons coconut oil
• 3 tablespoons cocoa powder, sifted to remove lumps
• 1 teaspoon salt
• 3 1/2 cups dry quick oats
• 1 teaspoon vanilla
• 1/2 cup walnuts or pecans

Directions:

Measure the coconut and stir in stevia extract to your own taste. I use about 1/16th teaspoon of a concentrated powdered extract, but if you are using a liquid extract or packets, you may want to use more.

Rehydrate the dried coconut by stirring in 2–4 tablespoons water, then allow it to sit and become fluffy.

In a medium saucepan, bring the sugar, coconut milk, Coconut Cream Concentrate, coconut oil, cocoa, and salt to a boil. Stir in the rehydrated coconut, oats, vanilla, and nuts. Drop by heaping teaspoon on a waxed paper–lined cookie sheet and refrigerate.

These delicious cookies should be stored in the fridge or freezer, as the coconut oil will melt on warm days!

Recipe and photo submitted by Julie, Houston, TX.

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

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