Kale and Okra Soup (Callaloo)

Servings: 6
Preparation Time: 30 minutes

Ingredients:

• 4 cups chicken stock
• 1 bunch green onions, chopped
• 6 cups fresh kale, chopped
• 4 cups okra, chopped
• 3 garlic cloves, chopped
• 6–8 sprigs thyme
• 4 tablespoons Coconut Cream Concentrate

Directions:

Combine all ingredients except Coconut Cream Concentrate in a large pot. Bring to a boil, then reduce heat to a simmer.

Simmer uncovered for 20–25 minutes until veggies are nice and soft.

Puree soup using an immersion blender. (You could do this in a conventional blender but be careful not to burn yourself!). Note: if the stalks of your thyme sprigs are very tough, you might want to remove them before pureeing.

Add Coconut Cream Concentrate and stir to dissolve. Enjoy!

Recipe and photo submitted by Sarah, Marietta, GA.

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Spiced Coconut Mocha

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 2 teaspoons cocoa powder
• 1/8 teaspoon cinnamon
• dash of nutmeg
• dash of cloves
• 2 teaspoons Coconut Cream Concentrate
• 1 cup milk
• 2 teaspoons sugar or honey, to taste
• 1/4 teaspoon vanilla extract
• 1/2 cup strong, freshly brewed hot coffee
• whipped cream (optional)

Directions:

Combine cocoa, cinnamon, nutmeg, Coconut Cream Concentrate, and milk in a small saucepan. Heat gently until hot. Add sweetener to taste and vanilla.

Pour coffee into a serving mug and pour the milk over it. Top with whipped cream and sprinkle a little more cinnamon on to serve (if desired).

Recipe of courtesy Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Thai Chicken Coconut Soup

Servings: 4–6

Preparation Time: 30 minutes

Ingredients:

• 2 green onions
• 8 ounces mushrooms
• 15 ounces baby corn, drained
• 14 ounces bamboo shoots, drained
• 1 pound chicken
• 2 tablespoons coconut oil
• 1 cup Coconut Cream Concentrate, plus 2 cups water
• 2 chicken bouillon cubes
• 1 teaspoon curry powder
• 1/2 tablespoon honey
• 2 teaspoons lemon juice
• salt to taste

Directions:

Chop onions, mushrooms, corn, and bamboo shoots into bite-sized pieces. Chop chicken into bite-sized pieces and fry in coconut oil in a large saucepan until cooked. Add onions and mushrooms and sauté for 2 minutes.

Add remaining ingredients and bring to a boil. Simmer for 15 minutes.

Recipe and photo submitted by Sharla, Nampa, ID.

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