French Toast with Caramelized Bananas

Servings: 2
Preparation Time: 25 minutes

Ingredients:

French Toast:

• 2 eggs
• 3/4 cup almond milk
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 2 tablespoons raw honey
• 4 slices bread of choice
• 1/2 teaspoon coconut oil

Caramelized Bananas:

• 2 bananas, sliced
• 1/2 teaspoon coconut oil
• 1/2 teaspoon honey

Directions:

Mix eggs, milk, vanilla, cinnamon, and honey together until well blended.

Preheat griddle and melt coconut oil.

Dip bread slices into mix and make sure they are fully saturated. Cook bread on griddle for 2–3 minutes per side or until browned on both sides.

For Caramelized Bananas:

Heat a separate pan and melt coconut oil. Add bananas, honey, and cook until caramelized.

Divide French toast among two plates and top with bananas. Enjoy!

Recipe and photo submitted by Melissa, Sacramento, CA.

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Coconut, Blueberry Smoothie

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 6 ounces coconut milk*
• 1/2 cup organic blueberries
• 1/2 banana
• 2 tablespoons organic whole milk plain yogurt
• 1 tablespoon Virgin Coconut Oil
• 6–8 ice cubes, depending on how you like it

Directions:

Toss all the ingredients in the blender and blend well until frothy. Pour into a glass and enjoy!

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

Recipe and photo submitted by Amanda, Memphis, TN.

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Cocoa Beach Baked Oatmeal

Servings: 8–9
Preparation Time: 10 minutes

Ingredients:

• 2 eggs
• 1/4 cup Virgin Coconut Oil
• 1/2 cup + 2 tablespoons whole cane sugar
• 1 1/2 teaspoon vanilla extract
• 1 1/2 cups coconut milk (not light)*
• 2 cups rolled oats
• 4 tablespoons unsweetened shredded coconut, divided
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/4 cup cocoa powder

Directions:

Preheat oven to 350 degrees F.

In a medium bowl, combine the eggs, Virgin Coconut Oil, and cane sugar. Whisk together until well incorporated. Add the vanilla extract and coconut milk and whisk until smooth. Dump in the oats and 2 tablespoons shredded coconut. Don’t stir just yet. Place salt, baking powder, and cocoa powder in a small sieve and sift over the oats. Stir everything until combined.

Pour into a 9 x 9-inch baking pan greased with a little coconut oil. Sprinkle remaining 2 tablespoons dried coconut over the top.

Bake at 350 degrees for 30 minutes.

Serve by itself or with regular milk or additional coconut milk poured on top.

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

Recipe and photo submitted by Melodie, Fort Mill, SC.

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