Coconut Cream Chocolate Latte

Servings: 1
Preparation Time: 8 minutes

Ingredients:

• 1 cup whole milk
• 1 teaspoon Coconut Cream Concentrate*
• 1/4 teaspoon vanilla extract
• 1/4 cup freshly brewed espresso
• 2 tablespoons chocolate chips

Directions:

Place milk, Coconut Cream Concentrate, and vanilla in a small saucepan or milk frothing pitcher. Heat milk until scalding or almost scalding (Do not simmer or boil!).

While milk is heating, combine espresso and chocolate chips. Whisk to blend.

Remove milk from heat and froth with a milk frother or whisk until milk is nice and frothy. Pour over the espresso and give the drink a quick buzz with a milk frother stick or stir with a small spoon gently to blend.

*If desired, omit Coconut Cream Concentrate and use part homemade coconut milk** for the whole milk.

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

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Butternut Squash Soup with Coconut Cream Concentrate

Servings: 12
Preparation Time: 15 minutes

Ingredients:

• 1 quart chicken stock
• 1 quart water
• 1 medium-sized butternut squash, peeled and cubed or baked with the flesh scooped out
• salt, to taste (2 teaspoons +)
• any other cooked veggies that may be lingering in your fridge
• Coconut Cream Concentrate

Directions:

Place stock and water in a large pot and add squash and salt. Cook over medium heat, covered, until heated through and the squash is soft (an hour).

Blend with an immersion blender or regular blender (in batches). Add other veggies before or after blending.

Top with a swirl of Coconut Cream Concentrate and serve.

Recipe submitted by Cara, Billings, MT.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Banana Coconut Cream Bread

Servings: 2 loaves

Preparation Time: 15 minutes

Ingredients:

• 3 cups wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar, or to taste
• 1 cup Expeller-Pressed or Virgin Coconut Oil
• 4 eggs, lightly beaten
• 4 teaspoons vanilla extract
• 2 ripe bananas, mashed
• 1 cup Coconut Cream Concentrate
• 1 cup shredded coconut (optional)
• 1 cup chopped walnuts (optional)

Directions:

Preheat oven to 325 degrees F.

Combine flour, baking powder, baking soda, and salt; set aside.

In a large bowl, combine sugar, oil, eggs, bananas, CCC, and vanilla extract. Stir into dry mixture, mixing until just moistened. Fold in coconut and nuts, if desired. Pour into two greased and floured 8 1/2-inch x 4 1/2-inch x 2 1/2-inch loaf pans.

Bake in preheated oven for 1 hour or until breads test done. Cool 10 minutes in pans before removing to a wire rack to cool completely.

Recipe submitted by Sandra, West Point, NE.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!