Pecan, Coconut, Chocolate Milk

Servings: 1 serving
Preparation Time: 2 minutes

Ingredients:

• 1–2 tablespoons raw honey
• 1/4 cup pecans
• 2 tablespoons organic cocoa powder
• 1 1/2 cups organic whole milk
• 3 tablespoons Virgin or Expeller-Pressed Coconut Oil

Directions:

Add all ingredients except coconut oil to blender. Blend until smooth. With blender still running, slowly drizzle melted/cool coconut oil into mix. Pour into a frosty mug or a large glass, fill with ice, and enjoy.

Recipe submitted by Carmen, Clovis, NM.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Whole Wheat, Coconut Oil Banana Bread

Servings: One loaf
Preparation Time: 15 minutes

Ingredients:

• 1 cup sugar (or to taste)
• 1/3 cup Virgin Coconut Oil
• 2 eggs
• 2 cups mashed bananas (5–6 medium)
• 1/3 cup water
• 1 2/3 cups soft whole wheat flour
• 1 teaspoons baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup chopped nuts (such as walnuts or pecans)
• 1 cup shredded coconut

Directions:

Heat oven to 350 degrees. Grease the bottom only of one loaf pan (or other baking dish) with extra coconut oil and set aside.

Mix sugar and coconut oil until blended. Add in the eggs, one at a time, blending well after each one. Add the bananas and water; then after that is blended, add in the rest of the ingredients except nuts and coconut just until moistened. Stir in nuts and coconut, then pour into the loaf pan.

Bake until toothpick or a knife inserted in the middle of loaf comes out clean, about one hour. Let it cool for about five minutes; remove from pans to wire rack and cool completely before slicing.

Recipe and photo submitted by Rachel, Costa Rica.

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Coconut Apple Crisp

Servings: 6

Ingredients:

• 4 medium apples, cut into 1/4 inch slices
• shredded or flaked, dried coconut, optional
• 3/4 cup brown sugar
• 2/3 to 3/4 cup flour
• 1/2 cup rolled oats
• 1/3 cup coconut oil, at soft-butter consistency
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg

Directions:

Heat the oven to 375 degrees.

If desired, mix the apples and dried coconut together (or you can sprinkle the coconut on the crumb topping later). Arrange the apples in a greased 13 x 9 x 2-inch baking pan.

Mix the remaining ingredients, then sprinkle the mixture over the apples in the pan. Sprinkle coconut on top if not used earlier.

Bake this wonderful surprise for about 30 minutes until it turns a golden brown on the top. Serve it warm, if you want, or you can wait until it is cooled. Serve it with vanilla ice cream or whipped cream. (Make sure it’s a big dollop or scoop—it makes it all the better!)

I actually make double the topping because it’s never enough.

Recipe submitted by Ra’chel, Heredia, Costa Rica.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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