Coconut, Cocoa, Pecan, Chocolate Chip Brownies

Servings: 24 brownies
Preparation Time: 10 minutes

Ingredients:

• 3/4 cup sugar
• 1/4 cup brown sugar
• 3/4 cup Virgin Coconut Oil
• 3 teaspoons vanilla
• 4 eggs
• 2/3 cup cake/pastry flour
• 1/2 cup baking cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2–3/4 cup chopped pecans
• 1 cup chocolate chips

Directions:

Heat oven to 350 degrees F. Grease the bottom and sides of a 9 x 13-inch baking pan.

Mix sugars, coconut oil, vanilla, and eggs in a medium bowl. Mix flour, cocoa, baking powder, and salt in separate bowl. Add the flour mixture in gradually, mixing until smooth after each addition. Spread batter in pan and sprinkle with chopped pecans and chocolate chips.

Bake 30–35 minutes or until toothpick or cake tester inserted in center comes out clean. Serve with cold milk after they’ve cooled.

Variations:

Melt caramel, adding about 1 tablespoon of milk to thin it and drizzle it over brownies.

You can also substitute walnuts for pecans.

Dark chocolate chunks can be chopped up and put on instead of the chocolate chips.

Mix half of the chocolate chips in the batter before putting it in the pan.

Recipe and photo submitted by Rachel, South Whitley, IN.

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Servings: 2–3 servings
Preparation Time: 3 hours (or overnight), 10 minutes

Ingredients:

• 2 cups brown rice
• 1 cup coconut milk*
• 1 medium tomato, chopped
• 1 teaspoon ground black pepper
• 1 clove garlic, mashed
• 4 cups water
• 2 tablespoons Virgin Coconut Oil
• salt, to taste

Directions:

Soak brown rice for 3 hours or overnight

In a large saucepan, bring coconut milk, tomato, pepper, and garlic to a boil over medium heat. Cover and simmer for 10 minutes. Add water and coconut oil and bring to a rolling boil.

Drain the rice and add it to the mixture. Boil on medium-high to high heat for 25 to 40 minutes until tender or all the water drains from the rice. Add salt to taste and serve.

*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Marie, West Palm Beach, FL.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Servings: 8 medium-sized pancakes
Preparation Time: 5 minutes

Ingredients:

• 2 eggs, (large)
• 1/4 cup heavy cream
• 2 tablespoons melted butter
• 1 teaspoon sugar (optional)
• pinch of salt
• 1/2 teaspoon baking powder
• 3/4 cup finely ground shredded (desiccated) coconut*

Directions:

Combine the eggs, cream, butter, sugar, and salt in a medium-sized bowl.

In a separate bowl, mix the baking powder and ground coconut.

Add the dry ingredients to the wet and mix gently until completely incorporated.

Heat a heavy-bottom skillet over medium heat and melt a bit of butter or coconut oil.

Spoon batter into skillet, making one or two at a time. Take care to not let pancakes run into each other. Let cook until edges start to frill and brown, then flip gently once and let cook for another minute on other side.

Remove to serving dish and enjoy immediately as you would traditional pancakes.

Note: Leftover pancakes will keep in the fridge if covered with plastic wrap but will lose quite a bit of their “fluffiness.” These are definitely better if consumed right away.

*To grind coconut, simply place in a strong blender and blend until powdery and fine.

Recipe and photo submitted by Alejandra, New York, NY.

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