Garlic, Ginger Coconut Rice

Servings: 8 to 10 side dish servings
Preparation Time: 25–30 minutes

Ingredients:

• 2 tablespoons coconut oil
• 4 cloves garlic, crushed
• 1 tablespoon fresh ginger, grated
• 2 cups soft or brown Jasmine Rice, rinsed
• 3/4 cup coconut milk*
• 2 1/2 cups water (adjust as needed)
• salt to taste

Directions:

Sauté garlic and ginger in oil briefly. Add rice and stir well. Add coconut milk, water and salt.

Bring to a boil, stir quickly, reduce heat, and simmer covered for 15 minutes. Remove from heat and let sit covered for 5 minutes or more.

Note: Very good with chicken breast added to it while simmering. Makes great leftovers. Yum!

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

Recipe submitted by RuthAnn, Key Largo, FL.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Triple Coconut, Cranberry Muffins

Servings: 12 muffins
Preparation Time: 15 minutes

Ingredients:

• 2 cups flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup dried coconut flakes
• 1 cup dried cranberries
• 3/4 cup coconut milk*
• 2 tablespoons coconut oil, melted
• 2 tablespoons butter, melted
• 1 teaspoon orange or lemon zest, grated
• 1/2 teaspoon vanilla extract
• 1 egg, lightly beaten
• extra coconut flakes

Directions:

Preheat oven to 400 degrees F.

Combine flour, sugar, baking powder, and salt with a whisk. Add coconut and cranberries. Make a well in the middle and pour in remaining ingredients except extra coconut flakes. Mix until just combined. Do not overmix.

Divide batter into 12 muffin cups lined with paper liners. Top with extra coconut flakes. Bake in preheated oven for 15–20 minutes or until a toothpick inserted in center comes out clean.

Remove muffins from pan immediately and cool on a wire rack.

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

Recipe submitted by Pat, Jackson, WI.

Recipe prepared by Pat and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Coconut Cream, Almond Fruit Salad

Servings: 8+
Preparation Time: 10 minutes

Ingredients:

Fruit:

• 3 apples
• 1 cup grapes
• 1 cup frozen berries
• other fruit of choice (if desired)

Dressing:

• 1 cup coconut milk*
• 2–3 tablespoons Coconut Cream Concentrate
• 1–3 tablespoons honey
• 1/2 cup almonds

Directions:

Cut apples into cubes and combine with frozen berries and grapes in a big bowl.

In a blender, blend together coconut milk, Coconut Cream Concentrate, honey, and almonds.

Pour dressing over fruits and serve chilled. Enjoy!

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

Recipe submitted by Isabella, San Jose, CA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!