Coconut S’mores Bars

Servings: 12
Preparation Time: 20 minutes

Ingredients:

• 1/2 cup Coconut Cream Concentrate
• 1/2 cup coconut oil
• 1/2 cup cacao powder
• 1/4 cup maple syrup
• 1 cup natural marshmallows
• 1 cup organic graham crackers, broken into small pieces

Directions:

Heat and whisk Coconut Cream Concentrate, coconut oil, cacao powder, and maple syrup over low heat until just melted and thoroughly mixed. Allow to cool in the refrigerator until it thickens, about 10 minutes.

Stir in marshmallows and crackers. Pour into an oiled 8 x 8-inch pan and allow to set completely in the refrigerator until the mixture hardens, about one hour.

Cut into 12 equal pieces.

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

Coconut Laddoo

Servings: 20
Preparation Time: 40 minutes

Ingredients:

• 1 teaspoon ghee
• 2 cups shredded coconut
• 1 cup milk, or coconut milk*
• 3/4 cup powdered sugar
• 1/2 cup dry fruit powder**
• 1 teaspoon cardamom powder
• golden raisins for garnishing

Directions:

In a saucepan, melt ghee on medium-high heat. When it melts, add shredded coconut, milk, and sugar. Keep stirring until the milk is absorbed. Continue cooking on medium-high heat until the mixture becomes dry, about 10–15 minutes.

Add dry fruit powder and cardamom. Cook again for 15 more minutes.

Remove mixture from pan and put on a plate greased with ghee. Allow to cool.

Using a tablespoon, scoop laddoo onto a cookie sheet and decorate with golden raisins.

When they cool completely, store in air-tight container and refrigerate. They will last for about 7–10 days in the refrigerator.

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

**Grind dry fruits of choice in a blender or food processor until you have powder. A mortar and pestle would also work.

Pooja from Fort Worth, TX, won $50 for this recipe and photo! Submit your recipes and photos here!

Raspberry Coconut Candy

Servings: 10
Preparation Time: 1 hour

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup coconut milk*
• 1 teaspoon vanilla extract
• 1/2 tablespoon raw honey
• raspberry jam
• mini muffin liners

Directions:

In a small saucepan, combine everything except the raspberry jam. On low heat, whisk the ingredients constantly until everything comes together.

Lay about 10 muffin liners on a baking sheet. Using a teaspoon, fill each liner with a scoop of coconut cream mixture.

Put in the freezer for 10 minutes. Once the coconut cream has hardened, place 1/2 teaspoon raspberry jam in the center of each one, and then cover with the remaining coconut cream mixture.

Freeze for an additional hour. Remove from freezer and enjoy!

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

Stephanie from Washington, D.C., won $50 for this recipe and photo! Submit yours here!