Virgin Piña Coladas
Go tropical this summer with this piña colada recipe!
Go tropical this summer with this piña colada recipe!
Give these fresh, lemon bars a try for your next party!
Chocolate, Coconutty Bars
Servings: 35 square bars
Preparation Time: approximately 15 minutes, plus cooling time
Ingredients:
Directions:
Turn the stove on low. Melt the chocolate, Coconut Cream Concentrate, and coconut oil in a pan.
Blend the nuts in a food processor until fine.
Grind the coconut chips (if you prefer the bars to be chewy, skip this step).
Mix the oats, coconut chips, and blended nuts together in a bowl.
When the chocolates are all melted, add the dry ingredients and mix well. Put the mixture in an 11 x 7-inch pan. Spread evenly and set aside to cool and harden or pop in the refrigerator to speed this up.
When firm, slice into little squares.
Myra from Lewiston, Maine, won $50 for this recipe and photo! Submit your recipes and photos here!
This grasshopper smoothie features fresh mint leaves and avocado!
Enjoy these chocolate, coconut bars with a hot milk steamer!
Strawberries ‘n Cream Smoothie
Servings: 1
Preparation Time: 5 minutes
Ingredients:
Directions:
Add Coconut Cream Concentrate and honey to the blender with 2 tablespoons warm water. Blend until smooth.
Add cold water and frozen strawberries. Blend until smooth. Serve.
Recipe and photo by Lynelle. Submit your recipes and photos here for a chance to win $50!
Coconut Cream Concentrate is whole coconut meat in concentrated form. It is sometimes referred to as “coconut butter.” It contains no additives* (not even water). The dried coconut meat is ground very finely, giving it a creamy consistency due to its high-fat content, much like other nut butters. Since it is 70% fat, it is a rich source of pure coconut oil. Note: this is a food, not a cooking oil.
See Sarah Shilhavy’s article: 10 Different Ways to Eat Coconut Cream Concentrate
Buy it here!
This coconut snack is made with Coconut Cream Concentrate, honey, and coconut oil.
Pumpkin puree makes this frosting super silky, and it’s OK to keep it your secret ingredient!
No-Bake, Pumpkin Truffle Squares
Servings: 24
Preparation Time: 20 minutes
Ingredients:
Dry:
Moist:
Topping:
Directions:
Crush graham crackers by hand or by placing them in a plastic bag and using a wooden spoon to beat them into a crumble. You can use a food processor, but the consistency/texture will be more fine (you will only need 1/2 cup that way).
Mix the crushed graham crackers with the remaining dry ingredients and combine well.
Scoop out and reserve 1 tablespoon of the dry mixture to use as the final topping and set aside remaining dry mixture.
Mix together all moist ingredients, blending/stirring until smooth, and all Coconut Cream Concentrate has been well incorporated.
Add the remaining dry mixture to the moist mixture and stir until well incorporated. Pour into an 8 x 6-inch dish and smooth with a rubber spatula until evenly distributed. Set aside.
For the topping, place the chocolate and Coconut Cream Concentrate in a double boiler on medium-low heat and stir continuously until smooth. Then remove from heat and stir in the vanilla extract until fully incorporated.
Pour the melted chocolate over the pumpkin mixture in the pan and smooth until evenly distributed over the top. Next, evenly sprinkle the reserved graham cracker crumbs over top. Cover and place in the refrigerator for 1–1 1/2 hours or until the chocolate topping is firm.
April from Brandon, Florida, won $50 for this recipe and photo! Submit your recipes here!
Enjoy this as a quick breakfast on the go!