Blueberry, Coconut Cream “Ice Cream” Sandwiches

Servings: About 8
Preparation Time: 30 minutes

Ingredients:

• 3 eggs, (large)
• sweetener of choice, to taste
• dash of vanilla extract
• 1/4 cup of heavy cream or coconut cream
• 5 tablespoons coconut flour
• 1/2 cup of fresh or frozen blueberries
• 1/8 cup–1/4 cup milk of choice (if your dough is too dry)
• 13–15 ounces coconut cream or full fat coconut milk, refrigerated overnight

Directions:

Preheat oven to 300 degrees F.

Line a cookie sheet with parchment paper. In a large bowl, whisk together eggs, sweetener, vanilla, and cream until well mixed. Sift the coconut flour into the egg mixture and mix until smooth.

Wait for a few minutes until thick. Add the blueberries and milk if needed. Drop 1 tablespoon-sized cookies onto cookie sheet. (You can make them bigger if you would like!) Flatten into cookies.

Bake until golden with golden brown edges or until you think they are ready. It took mine about 20 minutes. Let cool enough to handle, and then transfer to fridge to get firm and cool.

Using a mixer, beat coconut cream or coconut milk until fluffy and stiff peaks start to form. Chill until firm enough to be sandwiched in cookies. Sandwich 1 tablespoon of filling between 2 cookies. Put in freezer overnight or until you think they are ready to eat.

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

Leah from Cookeville, TN, just won $50 for this recipe and photo! Submit yours here.

Coconut Flour, Blueberry Cupcakes with Lemon Curd, Coconut Frosting

Servings: 12 cupcakes

Cupcakes

Ingredients:

• 9 eggs
• 3/4 cup coconut oil, melted
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup coconut flour, sifted
• 1 1/2 cups fresh or frozen (not defrosted) blueberries

Directions:

Preheat oven to 350 degrees F.

Line cupcake pan with 12 liners.

Combine the eggs, coconut oil, honey, vanilla, and lemon juice together with an electric mixer.

Mix in the salt, baking soda, and coconut flour until there are no lumps.

Gently fold in the blueberries.

Scoop generous 1/4 cup measures of the mixture into each cupcake liner.

Bake for 25 minutes or until they spring back when touched lightly.

Lemon Curd

Ingredients:

• 2 tablespoons palm shortening, ghee or butter
• 1/4 cup freshly squeezed lemon juice (approximately 1 1/2 to 2 lemons)
• 2 eggs
• Small pinch of salt
• 1/4 cup honey
• zest from 1/2 lemon (approximately 1 teaspoon)

Directions:

Place palm shortening into the freezer in 1/2 tablespoon size pieces.

Blend the lemon juice, eggs, and salt together.

Combine with the honey in a small saucepan and heat slowly, whisking frequently, until it reaches 170 degrees F/76 degrees C (do not let it boil).

Remove from the heat and immediately whisk in the palm shortening until incorporated, and then stir in the zest.

Set aside to add to frosting or make it ahead and store in the fridge for up to a week in an airtight container.

Lemon Curd Coconut Frosting

Ingredients:

• 1 cup Coconut Cream Concentrate
• 1/2 cup palm shortening
• 2 tablespoons honey
• 1 recipe lemon curd

Directions:

Place Coconut Cream Concentrate, palm shortening, and honey in a double boiler or a bowl over a saucepan of water and melt.

Stir to combine until there are no lumps, and then take off the heat. Stir in the lemon curd.

Let frosting cool to room temperature and place in a piping bag to frost cupcakes. You can speed up the cooling by placing in the fridge, but it needs to be stirred every 10 minutes or so to ensure that it doesn’t get lumpy. Watch it to make sure it doesn’t cool too much and set.

If it does set or you want to make the frosting ahead and store it in the fridge, simply allow it to come back to room temperature before using.

The cupcakes can be stored for a few days in the fridge. They are best eaten with the frosting at room temperature, so take them out a few hours before serving.

Recipe and photo submitted by Renee, Seattle, WA.

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Coconut Flour, Blueberry Crisp

Servings: 6
Preparation Time: 10

Ingredients:

• 1 cup oats
• 1/2 cup coconut flour
• 1/3 cup whole sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/4 cup coconut oil, melted
• 2 cups blueberries

Directions:

Preheat oven to 350 degrees F.

Combine all ingredients except blueberries in bowl and mix well.

Rub coconut oil inside cups of a 6-cup muffin pan. Spoon 2 tablespoons blueberries in each cup. Top with 2 tablespoons oat mixture.

Bake for 18 minutes or until top is golden and crisp.

Recipe and photo submitted by Lea, Grafton, NH.

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