Skillet-Glazed Corn with Ginger, Lime, and Coconut

Servings: 2
Preparation Time: 10 minutes

Ingredients:

• 1 tablespoon coconut oil
• 2 cloves of garlic, minced
• 2 teaspoons fresh ginger, grated
• 2 large ears or corn, husks and silks removed
• 1/4 cup water
• juice from 1 lime
• pinch of salt
• freshly ground black pepper
• 2 tablespoons chopped cilantro

Directions:

Heat the coconut oil over medium heat in a skillet. Sauté the garlic and ginger, stirring for about 1 minute until fragrant. Add the corn and sprinkle with the salt and pepper. Turn to coat with the oil, garlic, and ginger. Pour in the water and lime juice, increase heat to medium-high, and cover. Cook for about 5 minutes until corn is tender.

Remove the lid and continue cooking to allow the liquid to reduce to just a few teaspoons. Turn off heat. Brush the glaze over the corn and sprinkle with cilantro. Serve hot.

Recipe and photo submitted by Cara, Worchester, MA.

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Coconut Vegetable Terrine

Servings: 8
Preparation Time: 20 minutes, plus oven

Ingredients:

• 2 garlic cloves, minced
• 1 teaspoon minced parsley
• 1 teaspoon minced oregano
• salt and pepper
• 1/8 teaspoon nutmeg
• 1 bay leaf
• 1 teaspoon olive or coconut oil
• 1 red bell pepper, cut in strips
• 1 cup of yellow onion, in strips
• 1 cup squash, in strips
• 1 cup zucchini, in strips
• 1/2 cup green peas
• 1/2 cup coconut milk*
• 1/2 cup dried flaked coconut
• 1/2 orange (optional)

Directions:

Mix the garlic, parsley, oregano, salt, pepper, and nutmeg.

Lightly oil a terrine or an ovenproof dish with olive or coconut oil.

Preheat the oven at 390 degrees F.

Place the vegetables in the dish in alternate layers, sprinkling each layer with the spice mix.

After the last of vegetables and spices are added, pour the coconut milk and sprinkle with the coconut. Top with orange slices.

Cover and bake until vegetables are tender, about 15 minutes.

Enjoy!

Recipe and photo submitted by Dvorah, Burbank, CA.

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

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I like to use either coconut milk or fresh raw milk for this recipe. A natural sweetener could be added as well, although the banana gives just the right amount of sweetness for my taste. I have also added fresh pineapple which gives it a nice tropical twist!

Creamy Coconut, Cinnamon Smoothie

Servings: 1
Preparation Time: Less than 5 minutes

Ingredients:

• 1 1/2 cups milk
• 1 medium frozen banana
• 1 heaping teaspoon Coconut Cream Concentrate
• 1/2 teaspoon vanilla extract
• dash of cinnamon
• 1 teaspoon Virgin Coconut Oil

Directions:

Place milk, banana, Coconut Cream Concentrate, vanilla, and cinnamon in blender. Blend on high for about 30 seconds or until ingredients are well combined. Slowly drizzle the Virgin Coconut Oil into the mixture.

Recipe submitted by Kathy, Campbellton, TX.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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