Pumpkin, Apple, Coconut Milk Soup

Servings: 2
Preparation Time: 20 minutes

Ingredients:

• 1 tablespoon coconut oil
• 1/4 cup onion, chopped
• 1 medium apple, chopped
• 1 cup pumpkin puree
• 1 cup coconut milk*
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ginger
• 1 teaspoon dried chives, optional
• 1/4 teaspoon red pepper flakes, optional

Homemade Coconut Milk:

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

Directions:

Add coconut oil and onion to a saucepan on medium-low heat. Sauté until onions become translucent.

Add apple and continue to cook until apple softens. Add remaining ingredients except chives and red pepper flakes. Cook until thoroughly heated.

Blend until smooth using an immersion blender. Add optional ingredients and serve.

Kelly from Monterey, CA, won $50 for this recipe and photo! Submit your recipes here!

Gluten-Free, Apple Flower, Cinnamon Cupcakes

Servings: 6 cupcakes
Preparation Time: 15 minutes

Ingredients:

• 1/4 cup butter, melted
• 3 eggs
• 1/4 cup raw honey
• 1 teaspoon vanilla extract
• 3 tablespoons coconut milk*
• 1/4 cup coconut flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 red apple
• 1/2 tablespoon coconut oil for cooking

Directions:

Preheat oven to 400 degrees F.

Blend butter, eggs, honey, vanilla extract, and coconut milk. Add coconut flour, baking powder, salt, and cinnamon. Whisk until the batter is smooth. Pour the batter into cupcake cups.

Slice the apple into quarters and remove the pips and core, and then slice each quarter into several thin slices. On a stovetop, cook the apple slices in a saucepan on medium-high heat with a little bit of coconut oil (1/2 tablespoon or more, if needed) for 30 seconds on each side until apples become flexible but not soft. Remove from pan to a plate covered with a paper towel and allow to cool. Next, gently press the apple slices into the cupcake batter on top of each cupcake with the peeled edge visible on the top. Start on the outside and work your way inwards to produce a rose effect.

Bake 20–25 minutes until cooked through.

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

Angela from St. George, Barbados, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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, and 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.

Submit your recipe here!