Curried Coconut Chicken Salad

Ingredients:

• 1 tablespoon Coconut Cream Concentrate, or to taste
• salt and pepper, to taste
• 1 tablespoon curry powder
• 2 tablespoons sour cream, or coconut mayonnaise
• 2 green onions, finely chopped
• 1 organic sweet apple, chopped
• 2 tablespoons shredded coconut
• 1 handful pecans, finely chopped
• 1 chicken breast, cooked and shredded

Directions:

Place first 4 ingredients in a medium-sized bowl and stir to combine. Mix in remaining ingredients and serve over salad greens or as a sandwich spread.

Recipe submitted by Piper, Slidell, LA.

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• 1/4 cup softened Coconut Cream Concentrate
• 2 garlic cloves, chopped
• 1 1/2 cups organic garbanzo beans (15 ounce can, drained) or cooked chana dal
• 2 tablespoons melted Virgin Coconut Oil
• 1/2 scant teaspoon Himalayan Salt
• 1/4 cup water
• fresh squeezed lemon juice, optional

Directions:

In a blender, pour in the softened Coconut Cream Concentrate, garlic (Before chopping the garlic, remember to slice the clove lengthwise and remove the center pith, especially if it is green, to avoid any bitterness!), and add cooked, drained chana dal or garbanzo beans. The chana dal makes a much more delicate tasting finished dish, but the garbanzo beans are fine if you don’t have the exotic handy in your pantry). Next, pour in the melted coconut oil; sprinkle the Himalayan Salt over the center and then the water.

Turn on the blender to pulse it, stopping the motor and using a rubber spatula to move the lumpy bits to the center before turning it back on. Process on and off until completely smooth.

You may add lemon juice, to taste, if you prefer your hummus lemony. Serve immediately. If you are going to serve this later, you may have to add some water to bring the hummus back to the desired consistency.

Serve as you would hummus with vegetable crudités, corn chips, as a sandwich spread, mixed in with spaghetti and topped with lentils, or just straight from the bowl with a spoon!

If your measuring of the Coconut Cream Concentrate is on the generous side, it will be too thick and you will have to compensate with additional water.

Hope you enjoy this as much as we do!

Recipe submitted by Francine, Ottsville, PA

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Creamy Coconut Oatmeal

Servings: 2 generous servings or 3 smaller servings

Ingredients:

• 1 cup milk
• 3/4 cup water
• 1/3 – 1/2 cup unsweetened, shredded coconut
• 1 tablespoon butter
• 1 + tablespoons Virgin Coconut Oil
• 1/2 teaspoon vanilla
• 1 cup whole grain rolled oats
• 2 tablespoons Coconut Cream Concentrate

Directions:

Combine milk, water, butter, and coconut oil in a small saucepan. Bring to a boil over medium heat. Add oats; turn heat down slightly and simmer for one minute, stirring occasionally. Add more liquid as needed.

Remove from heat, add Coconut Cream Concentrate, shredded coconut, and vanilla and cover. Let sit for 3 minutes. Remove lid, stir well, and serve.

Top individual servings with your choice of toppings (examples: maple syrup, slivered almonds, and just a little touch of heavy cream or some additional milk). This is also good with chopped dates.

This oatmeal makes a fast and filling breakfast, particularly if served with some fresh fruit on the side.

Recipe submitted by Mande, Clay Center, KS.

stock photo

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