Dairy-Free Cranberry or Blueberry Lemon Scones

Servings: 10
Preparation Time: 25 minutes

Ingredients:

• 2 cups flour
• 1 tablespoon whole cane sugar
• 2 teaspoons baking powder
• 1 teaspoon organic lemon peel, zested
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup palm shortening
• 1/2 cup dried cranberries or blueberries
• 3/4 cup coconut milk*

Directions:

Scones

Preheat oven to 450 degrees F.

In a bowl stir together flour, sugar, baking powder, lemon peel, salt, and baking soda. Using a mixer or pastry blender, cut in shortening until the mixture resembles coarse crumbs.

Add dried fruit; toss until well mixed.

Make a well in the center of the flour mixture. Add coconut milk all at once. Stir until just moistened.

Place the dough on a lightly floured surface. Knead dough by folding and gently pressing for 10–12 strokes, or until the dough is nearly smooth. Pat or lightly roll dough until 1/2 inch thick. Cut dough with a floured round cutter.

Place dough circles on an ungreased baking sheet. Bake about 10 minutes, or until golden. Remove biscuits from the baking sheet; cool about 5 minutes.

After cooling drizzle scones with prepared Lemon Glaze if desired and serve warm.

To Make Lemon Glaze

In a small bowl combine 3/4 cup powdered sugar, 1 teaspoon fresh lemon zest, 1 teaspoon fresh lemon juice, and 3–4 teaspoons fresh coconut milk, enough to reach glazing consistency.

To Make Fresh Homemade Coconut Milk

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

Amalia from Milford, Nebraska, won $50 for this recipe and photo! Submit your recipes and photos here.

Fresh Coconut Milk and Blueberry Smoothie

Servings: 2
Preparation Time: 5 minutes

Ingredients:

• 1 cup coconut milk*
• 2 cups fresh blueberries
• 1–2 teaspoons raw honey

Homemade Coconut Milk:

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

Directions:

Place all ingredients in the blender and blend until smooth. Pour into a glass and enjoy.

Sheetal from Foster City, CA, won $50 for this recipe and photo! Submit your recipes here!

Pie in a Jar

Servings: 2 pies
Preparation Time: 15 minutes

Ingredients:

Base Filling
(makes about 4 servings)

• 1/2 cup cashews, soaked overnight and rinsed
• 1/2 cup plain yogurt
• 1 tablespoon Coconut Cream Concentrate
• 1 teaspoon vanilla extract

Blueberry Peach Pie
(1 serving)

• 1/4 cup pistachios
• 1 tablespoon coconut flakes
• 1 date (or 1 tablespoon raisins)
• 1 teaspoon coconut oil
• 2–3 tablespoons base filling
• 4 thin slices peaches
• 6–8 blueberries
• Dash cinnamon
• Dash ginger
• 1 teaspoon whipped coconut cream

Coconut Cream Pie
(1 serving)

• 1/4 cup almonds (or other nut)
• 1 tablespoon coconut flakes
• 1 date (or 1 tablespoon raisins)
• 1 teaspoon coconut oil
• 2–3 tablespoons base filling
• 1/4 cup toasted coconut flakes
• 2–3 tablespoons whipped coconut cream

Directions:

For base filling: In a blender, puree cashews, yogurt, coconut, and vanilla for about 4–5 minutes or until completely smooth. Refrigerate for about 2–3 hours before serving. Store any leftovers in fridge for up to 3 days.

For Blueberry Peach: In a blender, pulse together pistachios, coconut flakes, date, and coconut oil until mixture is crumbly. Spoon mixture into a clean half-pint jar and press onto bottom of jar. Spoon in base filling. Top with peaches, blueberries, cinnamon, ginger, and coconut cream. Seal and store in fridge until ready to serve.

For Coconut Cream: In a blender, pulse together almonds, coconut flakes, date, and coconut oil until mixture is crumbly. Press into bottom of half-pint jar. Spoon base filling into jar. Top with almost all of the toasted coconut flakes. Top flakes with whipped coconut cream. Sprinkle any remaining coconut flakes on top. Seal and store in fridge until ready to serve.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!