Spring Wild Mushroom and Pea Ragout
Author’s Note – Creamy, delicious, and comforting without being heavy, this dish is perfect for early spring when you want something fresh and light, yet still comforting and satisfying.
Tag: Coconut Cream Concentrate
Chocolate, Coconut Crème Bar
Chocolate, Coconut Crème Bar
Servings: 1
Preparation Time: 10 minutes
Ingredients:
- 2 tablespoons Coconut Cream Concentrate
- 1–2 tablespoons cocoa powder or carob powder
- stevia or honey to desired taste
Directions:
Melt the Coconut Cream Concentrate until completely smooth and melted.* Slowly add cocoa powder until thoroughly mixed in and smooth.
Add in your sweetener, starting with 1 teaspoon for a rich taste and increasing to desired sweetness. Add your choice of other ingredients (see below) into this base and mix until evenly distributed.
Pour mixture into a mold or any suitable bowl of choice and stick it in the fridge or freezer to harden.
Enjoy!
Notes: Sunflower seed lecithin really adds a much smoother texture and is worth adding 1/2 teaspoon to recipe.
Additional ingredient ideas: sprouted and dehydrated buckwheat groats; shredded coconut; nuts and seeds of choice for a great crunchy texture; dried fruit of choice; different types of herbs, spices, or superfoods such as cinnamon, nutmeg, cloves, maca, spirulina, chlorella, etc. ; and nut or seed butters.
*Watch the video here to learn how to soften Coconut Cream Concentrate.
Recipe and photo submitted by Melina, Baltimore, MD.
Fried Fish Steaks
This fish steak recipe is made with tomatoes, onions, and Coconut Cream Concentrate.
Better-Than-Candy Nut Crunchies
Here is another fast and easy candy recipe that’s loaded with delicious ingredients like almonds, Coconut Cream Concentrate, and shredded coconut.
Honey Caramels with Chocolate, Almond, and Coconut
Honey Caramels with Chocolate, Almond, and Coconut
Servings: 16
Preparation Time: 3 minutes
Ingredients:
- 1 cup honey
- 1 cup heavy whipping cream
- 1/2 cup Coconut Cream Concentrate
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup sliced almonds
- 1/4 cup shredded, unsweetened coconut
- 1 cup semisweet chocolate chips or chopped chocolate chunks
Directions:
Over medium-high heat in a saucepan, heat honey, cream, Coconut Cream Concentrate, vanilla, and salt.
Stir constantly using a whisk. Mixture will bubble; you want it to bubble lightly. Continue to stir until mixture reaches about 260 degrees on a candy thermometer.
Turn off heat and stir in almonds and coconut.
Grease 8 x 8-inch pan, pour in caramel mixture, and allow to cool or put in refrigerator to cool faster.
Once cool, cut into desired shape and size and place on wax paper. Melt chocolate and brush on top of caramels. Allow chocolate to harden, and they’re ready to eat!
Recipe and photo submitted by Ann, Omaha, NE.
Coconut Cream Hot Chocolate
Author’s Note – Hot cocoa or hot chocolate is a classic winter drink that can be easily whipped up at any time.
Vanilla, Coconut Cream Candy
Vanilla, Coconut Cream Candy
Servings: 30 pieces about 1/2 inch thick
Preparation Time: 5 minutes
Ingredients:
- 16 ounces Coconut Cream Concentrate
- 1/4 to 1/3 cup raw honey (or to taste)
- 1 teaspoon vanilla extract
- 2/3 cup raw or toasted walnuts (chopped)
Directions:
Slightly warm the Coconut Cream Concentrate over a bowl or pan of hot water until it can be stirred.
Stir in the honey, vanilla, and chopped nuts into the Coconut Cream Concentrate until well mixed.
Before it hardens, shape mixture into rolls and wrap in waxed paper. Let harden in the refrigerator and slice into rounds to eat as candy once firm. Store in refrigerator or at room temperature if below 75 degrees.
Recipe submitted by Annette, West Monroe, LA.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy (all copyrights reserved).
