Superb Morning Coconut Sunshine Smoothie

Servings: 4
Preparation Time: 5–10 minutes

Ingredients:

• 2 cups milk of choice
• 1 1/2 cups frozen mango chunks
• 2 scoops Pasture-Raised Collagen Protein
• 2 grams vitamin C powder
• 1/4 teaspoon organic turmeric powder
• 3 tablespoons frozen orange juice concentrate
• 2 frozen organic bananas
• 1 tablespoon Tropical Traditions Coconut Cream Concentrate
• 1 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil
• 1 raw, pastured egg* yolk – See Note below.

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Heat coconut oil and Coconut Cream Concentrate in a small saucepan until warmed. Add all other ingredients to blender and blend on high. Add warm coconut oil/Coconut Cream Concentrate to blender while continuing to blend until smooth.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Slow Cooker Amaranth Apple Breakfast Pudding

Servings: 8
Preparation Time: 10 minutes preparation, plus 8 hours cooking

Ingredients:

• 2 cups amaranth
• 1/4 cup Tropical Traditions Shredded Coconut
• 1/3 cup chopped walnuts or pecans
• 1/2 cup organic raisins
• 2 tablespoons Tropical Traditions Gold Label Coconut Oil
• 2 1/2 cups water
• 1 cup coconut milk*
• 4–5 small apples, chopped
• 1/2 teaspoon Himalayan Pink Salt
• 3 tablespoons whole sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1 tablespoon organic vanilla extract

Directions:

Add all ingredients to Crock-Pot, mix well, and cook on low for 8 hours.

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

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Vanilla Bean Coconut Yogurt

Servings: 7
Preparation Time: 8–20 hours

Ingredients:

• 5 1/2 cups coconut milk*
• 1 tablespoon raw honey
• 1 teaspoon vanilla extract
• 2 vanilla beans
• 4+ probiotic capsules
• 2 teaspoons agar powder, optional (or about 1 tablespoon guar gum, for thickener)
• 1/4 cup water (for agar powder, if used)

Directions:

In a large stockpot, combine coconut milk and honey. Bring to boiling over low-medium heat. Once milk begins to boil, reduce heat to as low as possible and cook for about 8 minutes. Remove from heat.

In a small bowl, combine agar powder and water, if using. Whisk until smooth and powder is dissolved. Stir into coconut milk mixture.

Split open vanilla beans lengthwise and scrape out seeds into milk. Add in vanilla extract. Let the mixture cool until it reaches 115 degrees F. Once it is to 115 degrees F, pour in capsules of probiotic powder and stir. Do not pour in the powder at a higher temperature or the bacteria could die.

Prepare according to yogurt maker instructions. Refrigerate after culturing and store up to 5 days.

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

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