Nondairy, Coconut-Mocha Coffee Creamer
This is delicious in coffee or hot cocoa.
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Frozen, Coconut Yogurt
Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk.
How Different Coconut Oils Can Be Used in Recipes
Tropical Traditions has 3 different types of Coconut Oil, and all of them can be used as regular cooking oils. They can also be used as part or all butter and shortening substitutes. All three coconut oils are different from each other in some ways, so knowing which one will be best for a particular dish is always helpful.
The best and highest quality coconut oil is the wonderfully flavorful Gold Label Virgin Coconut Oil. This oil is the most nutritious but not the most consistent in taste. It is handmade and has a strong, unique coconut smell and taste that will vary slightly from batch to batch. Therefore, it is not the best cooking oil if you want a consistent taste. The oil usually retains most of its natural “coconutty-ness” during cooking (e.g. stovetop cooking) but when baked almost all of the strong coconut taste will dissipate.
Tropical Traditions Pure Coconut Oil is produced by the expeller-pressed method using a mechanical extraction process. No solvent extracts such as hexane are used in the refining process. This 100% pure coconut oil is a popular local product in the Philippines, and Tropical Traditions is the only one exporting it into the US market.
Expeller-Pressed Coconut Oil is the oil to use when you don’t want much flavor. It is a very bland oil, letting the flavors of the other foods it is cooked or used with blend and infuse each other without getting in the way. This is the best substitute for the common, tasteless cooking oils (like refined vegetable oils), but all the coconut oils can pretty much be used interchangeably with other cooking oils.
Posted by Sarah Shilhavy
Apple, Coconut Turkey Sausage
These spicy sausage patties are flavored with grated apple and dried coconut.
Shrimp and Veggie Coconut Curry
Author’s Note – Serve alone or with a small side of rice or baked sweet potato.
Jamaican Inspired Cabbage Slaw
Jamaican Inspired Cabbage Slaw
Ingredients:
- 1/4 head green cabbage
- 1/4 head purple cabbage
- 1 carrot, grated
- 2 1/2 tablespoons apple cider vinegar
- 3/4 teaspoon mustard powder
- 1/4 cup coconut oil, melted
- 1/3 cup mango, pureed
- 1/4 teaspoon raw honey
- 1 scotch bonnet pepper (or habanero pepper), split lengthwise
- squeeze of lime juice
- dried, unsweetened coconut, optional
Directions:
In a large bowl, chop cabbage to desired size and add carrot.
Whisk vinegar, mustard powder, oil, mango, and honey until creamy. Stir in scotch bonnet pepper.
Place dressing in fridge and let pepper soak for 15–20 minutes. Remove pepper, or for spicier slaw, puree mixture with pepper in (optional). Stir into cabbage. Top with coconut, if desired.
Serves 4–6.
Recipe submitted by Elizabeth, West Jordan, UT.
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Grass-Fed Meat Pie
Author’s Note – Just on a whim, my mom decided to do something really creative with the leftover grass-fed rump roast from last week: Grass-Fed Meat Pie.
Frozen Chocolate, Coconut Milk Dessert
This frozen dessert is made with coconut milk and cocoa powder.
Coconut Breakfast Rice
Coconut Breakfast Rice
Servings: 1
Ingredients:
- 1 cup hot rice
- 2 tablespoons dried coconut
- 2 tablespoons raisins
- 2 tablespoon chopped walnuts or almonds
- 2 tablespoons Coconut Cream Concentrate
- 1 piece crystalized ginger, minced
- 1 teaspoon honey (optional)
- dash cinnamon
Directions:
Stir all ingredients together in a serving bowl. Serve with milk and eat as a hot cereal.
Recipe submitted by Kristel, Traverse City, MI.
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Making Homemade Mayonnaise
Author’s Note – Remember the last time you wanted to make a recipe that called for mayonnaise only to find out that you were out of it? Making your own mayonnaise is actually incredibly simple and easy.
