Coconut, Maple Granola

Servings: 6 1/2 cups
Preparation Time: 10 minutes

Ingredients:

• 2 cups oats
• 2/3 cup shredded coconut
• 1/3 cup maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 tablespoons coconut oil
• 1/4 teaspoon salt
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• optional: any dried fruit and nuts you want

Directions:

Preheat oven to 300 degrees F.

Mix everything except the dried fruit together. Pour into a glass pan or jelly roll pan and bake in preheated oven for 30 minutes, stirring after 15 minutes.

Add dried fruit after it’s done baking.

Recipe and photo submitted by Ashlei, Johnson City, TN.

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Coconut, Almond Cups

Servings: 12+
Preparation Time: 15 minutes

Ingredients:

Coconut base:

• 1/2 cup melted coconut oil
• 1/4 cup melted raw honey
• 1 1/4 cups unsweetened, shredded coconut
• 1 1/2 teaspoons almond extract
• 1/2 cup chopped almonds, preferably soaked and dehydrated, then toasted for 20 minutes at 300 degrees F.

Chocolate topping:

• 1/2 cup cocoa powder
• 3 tablespoons raw honey
• 3/4 cup coconut oil
• 2 teaspoons vanilla
• 1 teaspoon coffee liqueur

Directions:

Make coconut base: Combine melted coconut oil and raw honey. Whisk well to combine. Add shredded coconut and almond extract.

Using a small scoop, divide coconut mixture among 24 mini cupcake molds. Sprinkle each one with a little of the chopped almonds, dividing evenly. Place in the freezer on a level surface for 30 minutes to harden.

In the meantime, make chocolate topping: combine cocoa powder, honey, and coconut oil in a glass bowl set over simmering water. Whisk until coconut oil is almost completely smooth. Remove from heat and continue whisking, adding vanilla and coffee liqueur.

Remove frozen coconut bases from freezer and spoon a little of the chocolate topping on each cup. Place back in the freezer for another 30 minutes until frozen and set.

Recipe and photo submitted by K, Tempe, AZ.

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Coconut Cream Chocolate Latte

Servings: 1
Preparation Time: 8 minutes

Ingredients:

• 1 cup whole milk
• 1 teaspoon Coconut Cream Concentrate*
• 1/4 teaspoon vanilla extract
• 1/4 cup freshly brewed espresso
• 2 tablespoons chocolate chips

Directions:

Place milk, Coconut Cream Concentrate, and vanilla in a small saucepan or milk frothing pitcher. Heat milk until scalding or almost scalding (Do not simmer or boil!).

While milk is heating, combine espresso and chocolate chips. Whisk to blend.

Remove milk from heat and froth with a milk frother or whisk until milk is nice and frothy. Pour over the espresso and give the drink a quick buzz with a milk frother stick or stir with a small spoon gently to blend.

*If desired, omit Coconut Cream Concentrate and use part homemade coconut milk** for the whole milk.

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

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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