Dairy-Free Coconut Milk Ice Cream

Servings: 6–10
Preparation Time: 5 minutes

Ingredients:

• 4 pastured egg yolks* – See Note below.
• 4 cups coconut milk**
• 3 tablespoons fine cane sugar (you can whiz it up in a food processor to make it extra fine)
• 16 drops stevia (vanilla cream tastes great)
• 2 teaspoons pure vanilla extract

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

Directions:

Mix all the ingredients together in a blender, mixer or food processor until thoroughly combined. Chill completely in the fridge, at least 4 hours or overnight. Prepare according to your ice cream maker’s instructions.

**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Jessica, Denver, CO.

Submit your recipe here!

Pumpkin Curry Soup

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 2 tablespoons coconut oil
• 1 tablespoon curry powder
• 1 teaspoon powdered ginger
• 1 teaspoon cumin seeds
• 1/2 teaspoon red pepper flakes
• 4 garlic cloves, finely minced
• 3 1/2 cups puree pumpkin or winter squash
• 2 cups soup stock
• 2 cups unsweetened coconut milk*
• salt or fish sauce, to taste
• minced cilantro for garnish and flavor

Directions:

Heat the oil in a heavy soup pan on medium-low heat.

Add the curry, ginger, cumin, and red pepper flakes.

Stir for a couple of minutes while the seasonings roast and become fragrant. Do not walk away! They can burn in a flash, and you will have to start over. Add the garlic and stir for a moment. Do not let the garlic brown. The flavor will overpower this delicate soup if you do.

Pour the soup stock into the spice mixture and stir well. Loosen anything that may be sticking to the bottom of the pot.

Put the pumpkin puree in the blender and add the soup stock. It should just fit. Blend well.

Warm the coconut milk in the soup pan, then add the blended pumpkin and soup stock. Salt with fish sauce or sea salt according to your own taste.

Serve with a sprinkling of finely minced cilantro on the top. The green of the cilantro sparkles against the orange hue of the soup. It also adds a subtle earthy quality.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Amanda, Hot Springs, CA.

Submit your recipe here!

Chocolate, Coconut Clusters

Servings: approximately 36
Preparation Time: 30 minutes

Ingredients:

• 1 heaping cup dried, unsweetened coconut
• powdered stevia extract
• 2–4 tablespoons water
• 2 cups whole sugar, or to taste
• 1/2 cup coconut milk*
• 4 tablespoons Coconut Cream Concentrate
• 4 tablespoons coconut oil
• 3 tablespoons cocoa powder, sifted to remove lumps
• 1 teaspoon salt
• 3 1/2 cups dry quick oats
• 1 teaspoon vanilla
• 1/2 cup walnuts or pecans

Directions:

Measure the coconut and stir in stevia extract to your own taste. I use about 1/16th teaspoon of a concentrated powdered extract, but if you are using a liquid extract or packets, you may want to use more.

Rehydrate the dried coconut by stirring in 2–4 tablespoons water, then allow it to sit and become fluffy.

In a medium saucepan, bring the sugar, coconut milk, Coconut Cream Concentrate, coconut oil, cocoa, and salt to a boil. Stir in the rehydrated coconut, oats, vanilla, and nuts. Drop by heaping teaspoon on a waxed paper–lined cookie sheet and refrigerate.

These delicious cookies should be stored in the fridge or freezer, as the coconut oil will melt on warm days!

Recipe and photo submitted by Julie, Houston, TX.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Submit your recipe here!