Superb Morning Coconut Sunshine Smoothie

Servings: 4
Preparation Time: 5–10 minutes

Ingredients:

• 2 cups milk of choice
• 1 1/2 cups frozen mango chunks
• 2 scoops Pasture-Raised Collagen Protein
• 2 grams vitamin C powder
• 1/4 teaspoon organic turmeric powder
• 3 tablespoons frozen orange juice concentrate
• 2 frozen organic bananas
• 1 tablespoon Tropical Traditions Coconut Cream Concentrate
• 1 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil
• 1 raw, pastured egg* yolk – See Note below.

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Heat coconut oil and Coconut Cream Concentrate in a small saucepan until warmed. Add all other ingredients to blender and blend on high. Add warm coconut oil/Coconut Cream Concentrate to blender while continuing to blend until smooth.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten-Free, Hazelnut Cake

Servings: 12
Preparation Time: 15–20 minutes

Ingredients:

• 2 cups hazelnut meal
• 1 cup chocolate chips
• 4 tablespoons coconut oil
• 1 cup almond milk
• 2 eggs
• 4 tablespoons sugar
• 1 tablespoon maple syrup
• 1 pinch salt
• 1 tablespoon cocoa powder
• 1 teaspoon vanilla
• 1 tablespoon water
• 1 tablespoon Coconut Cream Concentrate
• 3 tablespoons rice flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda

Directions:

Add hazelnut meal to a food processor and process until fine.

Melt chocolate chips, coconut oil, and almond milk in a pan on the stove; make sure the milk is not too warm, and then add this mixture to the food processor. Add all other ingredients and blend until very smooth.

Pour batter into a 9-inch pie pan and bake at 375 degrees F until a toothpick inserted in the middle comes out clean (approximately 15–20 minutes). Let cool, remove from pan, and top with whipped cream, if desired.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Savory, Stuffed Acorn Squash

Servings: 6
Preparation Time: 45–50 minutes

Ingredients:

• 2 cups rice, cooked
• 3–4 small acorn squash
• 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 1 tablespoon Tropical Traditions Coconut Cream Concentrate
• 1 medium onion, finely chopped 
• 1 clove garlic, pressed
• 3/4 tablespoon Italian seasoning (rosemary, thyme, marjoram, basil, oregano)
• 1/2 tablespoon Himalayan Pink Salt
• 1/4 teaspoon cayenne pepper
• 1/2 organic celery, chopped
• 1 pound Grass-fed Traditions ground beef

Directions:

Preheat oven to 350 degrees F.

Cook rice.

Slice squash into halves, scoop out seeds, and place in a large baking dish.

In a large pan on medium-high heat melt the coconut oil and Coconut Cream Concentrate. Add onion and cook until translucent. Add garlic, Italian seasoning, salt, cayenne, celery, and ground beef. Cook until well browned. Turn off heat and mix in cooked rice.

Stuff squash halves with ground beef mixture, cover dish with foil, and bake until squash pierces easily with a fork for approximately 30 minutes (baking time will vary depending on squash size).

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!