Coconut Cream, Almond Fruit Salad
Try this colorful fruit salad with lunch or as a refreshing dessert.
Tag: Coconut Cream Concentrate
Coconut, Chai Smoothie
Coconut, Chai Smoothie
Servings: 1
Preparation Time: 3 minutes
Ingredients:
- 1 cup warm water
- 1 tablespoon Coconut Cream Concentrate
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garam masala
- 1 tablespoon raw honey
- 1 cup ice or 1 frozen banana
Directions:
Blend together everything except the ice or banana for about 1 minute. Then add ice or frozen banana and blend until smooth.
If you do not have garam masala on hand, make your own by combining: 1/8 teaspoon ground cardamom, 1/8 teaspoon ground coriander, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground black pepper.
Recipe submitted by Anna, Robins, IA.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
Piña Colada Sauce/Glaze
Author’s Note – This is great served over pancakes, waffles, crepes, or even ice cream.
Coconut Tropical Bliss Smoothie
Author’s Note – Sprinkle with dried coconut or even add a slice of pineapple to the glass! Enjoy!
Coconut Cream Health Fudge
Coconut Cream Health Fudge
Servings: 15 to 24 squares
Preparation Time: 10 minutes
Ingredients:
- 1/2 cup raw honey
- 1/4 cup Coconut Cream Concentrate
- 3/4 cup coconut peanut butter
- 1 tablespoon cocoa powder
- 3/4 cup nuts (your choice)
- 3/4 cup sesame seeds
- 3/4 cup coconut flakes
- 3/4 cup sunflower seeds
- 1 teaspoon vanilla
Directions:
Heat honey, Coconut Cream Concentrate and coconut peanut butter on low until melted and smooth. Add the rest of the ingredients. Mix well and pat into a well-greased 9 x 9-inch pan.
Sprinkle top with more coconut and press lightly into the bars. Cool in the refrigerator for about 15 minutes to set up. Cut into bars. Store in the refrigerator. Enjoy!
Recipe and photo submitted by Barbara, Pinconning, MI.
Gluten-Free Poppy Seed, Apple, Coconut Loaf
Author’s Note – If you don’t like the dried fruit, you can substitute it by adding the juice of half a lemon.
Gluten-Free Coconut Brownies
Author’s Note – For blondies, omit cocoa. They will have a stronger coconut flavor than the brownies.
Quick Lemon, Coconut Candy
I love this recipe. It’s easy, just a handful of ingredients, and no cooking involved.
I like to use the juice from 2 (usually large) lemons and all of their zest (or almost all). Then I warm the Coconut Cream Concentrate to a smooth, stirrable, peanut butter consistency and stir all the ingredients together. Warming the CCC is important; that’s what gives the balls a smooth, creamy, melt-in-you-mouth taste and texture. I usually don’t use any of the optional stuff. Sometimes I even add a few tablespoons of melted coconut oil in, but that is totally optional as there is already a good amount of oil in the CCC.
After stirring everything together, I scoop the balls onto a cookie sheet (or whatever other flat baking-pan like thing my hands grabbed first) and freeze or refrigerate until firm. If the mixture is too thin for scooping, just stick the bowl into the freezer for a couple minutes at a time and stir until the desired consistency is achieved.
So when life gives you lemons, make these. Watch the video for a quick walk-through and enjoy these tart and creamy little bites. The only thing you’ll have to worry about is not eating the entire batch in one day.
Enjoying Lemons,
Sarah 🙂
Quick Lemon, Coconut Candy (No-Bake)
Ingredients:
- 1 cup Coconut Cream Concentrate
- 1/2 cup raw honey
- 1 teaspoon lemon zest, finely grated
- juice of 1 lemon
- dried coconut flakes, toasted if desired
- 1/2 teaspoon vanilla extract, optional
Directions:
Mix the first 4–5 ingredients together until well mixed and smooth. Form into balls, roll them in the coconut flakes and refrigerate or freeze. You can also put them in candy molds without the coconut flakes to get a different look. They will harden when refrigerated.
Recipe submitted by Alice, Las Crescenta, CA.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
Coconut, Lime Tuna Steaks
Author’s Note – This is THE tastiest tuna I have ever tried. The first time I made it I used some “borderline” tuna that had been in my fridge for a week or so, and it was still the best tuna I’d ever tasted. It instantly became my new go-to recipe—so easy to make and SO delicious!
