Turmeric, Black Pepper Honey
Servings: 10--12 
Preparation Time: 5 minutes 

Ingredients:  
6 tablespoons raw honey
2 tablespoons Gold Label or Pure Coconut Oil* 
2 tablespoons turmeric powder 
1 teaspoons ground black pepper

Directions: 
In an 8-ounce (half-pint) jar with a lid, combine the honey, coconut oil, turmeric powder, and black pepper and stir vigorously. Mix the ingredients until well blended and smooth. 

Cover with the lid and keep at room temperature. 

This can be used as a spread on crackers, bread, carrots, or apples. Another alternative is to dissolve 2 teaspoons in one cup of hot water to make a tea.

This recipe could also be made with an immersion blender or in a blender, if preferred.

*Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!

Karen Kusener from Quincy, California, won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut Oil Baba Ghanouj Dip

Servings: 6
Preparation Time: 1 hour

Ingredients:

• 1 large eggplant
• 3 tablespoons tahini
• 4 cloves garlic, smashed
• 1/2 lemon, juiced
• 1 tablespoon Expeller-Pressed Coconut Oil
• 1 tablespoon Himalayan Salt
• 1 teaspoon cumin powder, optional
• 1/4 teaspoon cayenne pepper flakes, optional
• 1 tablespoon olive oil, for garnish
• fresh or dried parsley flakes, for garnish

Directions:

Preheat oven to 400 degrees F.

Prick the eggplant skin with a fork or cut a shallow slit along the side of the eggplant (to prevent the eggplant from exploding). Place the eggplant on a baking dish in the middle or top rack of the oven, and cook until it shrivels, is soft and mushy, and the skin is somewhat charred, about 40–50 minutes.

Once the eggplant has cooled to touch, peel the skin and scoop the insides into a bowl and mash (with a fork or potato masher).

Add tahini, garlic, lemon juice, coconut oil, salt, cumin, and cayenne pepper. Mix well.

Scoop the Coconut Oil Baba Ghanouj dip into a serving bowl and drizzle with olive oil and garnish with parsley. Serve with warm flatbread or enjoy with freshly sliced vegetables, such as cucumbers, bell peppers, or carrots.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Homemade Coco Lopez for Pina Coladas

Servings: 6–8
Preparation Time: 15 minutes

Coco Lopez

• 3/4 cup–1 cup Coconut Cream Concentrate
• 1/2 cup water
• 1 cup whole sugar
• 1 tablespoon Gold Label Virgin Coconut Oil
• 1 pint container

Pina Colada for 2

• 4 ounces Coco Lopez
• 3 ounces pineapple juice
• 3 ounces rum
• 2 cups ice

Directions:

Coco Lopez

First, make a simple syrup. Bring water and sugar to a boil in a medium saucepan over medium to medium-high heat. Stay with the mixture and stir as it only takes about 3–5 minutes to become a simple syrup.

Add Coconut Cream Concentrate. Continue to stir and bring back to a slow boil, and then reduce heat to low.

Cook for an additional 1–3 minutes on low heat. Remove from heat.

Add coconut oil. Stir until well incorporated. Allow to cool.

Store prepared Coco Lopez in a 1 pint mason jar.

Pina Colada

Blend all ingredients except ice together in a blender until smooth.

Add ice and blend until desired consistency.

Annette from East Hampton, New York, won $50 for this recipe and photo! Submit your recipes and photos here!