Gluten-Free

Coconut Cream Chocolate Chip Cookies

Ingredients:

• 4 eggs
• 2 tablespoons coconut oil
• 3/4 cup raw honey OR 1 cup  sugar
• 16 ounces (2 cups) Coconut Cream Concentrate
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• 1/2 cup chocolate chips, optional
• 1 cup walnuts or pecans, optional

Directions:

Preheat oven to 350 degrees.

Beat oil and sugar (or honey) together (5 minutes), add eggs one at a time until completely incorporated, then mix for another 2–3 minutes.

Add  Coconut Cream Concentrate, vanilla, and baking soda and mix 3 minutes until well combined and no specks of Coconut Cream Concentrate are noticeable (completely incorporated).

Add optional ingredients of your choice. Bake large spoonfuls (ice cream scoop size) for 15 minutes or small spoonfuls for 8–10 minutes.

ENJOY! Yum!

Note: For a “chunkier” cookie, omit the 2 tablespoons coconut oil. The oil is necessary for “spreadability.”

Recipe submitted by Marisa, San Jose, CA.

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Coconut Cream Mocha

Ingredients:

• 1/2 cup cocoa powder
• 1/3 cup sugar or honey
• 3 1/2 cups whole milk
• 1/2 cup water
• 1/4 cup Coconut Cream Concentrate
• 1 1/2–2 cups strong, black coffee
• 2 teaspoons vanilla extract
• whipped cream, for garnish, optional
• ice cream, of your choice for garnish, optional

Directions:

In a large saucepan with a wire whisk, stir together cocoa and sweetener. Over medium heat, add 1 cup of milk, the water, and Coconut Cream Concentrate. Whisk and bring to a simmer.

Add coffee and remaining milk and whisk until mocha is nice and hot. Add vanilla. Remove from heat and serve with a spoonful of the optional garnishes, if desired. Enjoy!!

Note: For a real energy booster, add 3 tablespoons of coconut oil.

Recipe submitted by Sarah, WI.

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Twice Baked, Coconut Sweet Potatoes

Ingredients:

• 4 large sweet potatoes
• coconut oil
• 6 tablespoons butter
• 6 ounces goat cheese
• 2 tablespoons Coconut Cream Concentrate
• sea salt and pepper to taste
• 1/4 cup dried coconut (optional)

Directions:

Preheat oven to 400 degrees F.

Wash potatoes and pierce several times with a fork. Rub with coconut oil. Bake in preheated oven for about 45 minutes or until done.

Cut top 1/3 off potatoes. Scrape out the meat of the potatoes into a medium bowl, leaving about 1/4 inch of meat on inside of potato to create a bowl. Scrape out lid also. You can discard the lid or snack on it. Mix potato meat with the butter and goat cheese. Add salt and pepper to taste.

Fill potato shells with the mixture. Sprinkle with coconut, if using. Bake in 350 degree oven for 20 to 30 minutes until slightly browned on top.

Recipe submitted by Jeanette, Nolensville, TN.

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