Servings: 5
Preparation Time: 8 minutes

Ingredients:

• coconut oil
• 3 eggs, (large)
• 15 ounces pumpkin puree
• 14 ounces coconut milk*
• 2 tablespoons honey (or to taste)
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• toasted coconut, optional
• whipped cream, optional

Directions:

Preheat oven to 350 degrees F. Lightly grease five 8-ounce custard cups/ramekins with coconut oil.

Whip the eggs with a whisk or a blender until smooth. Add remaining ingredients and whisk/blend until smooth and well mixed.

Divide batter between the five prepared ramekins. Set the cups into a large baking pan. Fill with 1/2 inch of water.

Bake for 40 minutes (or until knife inserted in middle comes out clean).

Cover each with foil and refrigerate until completely cooled. Top with whipped cream and toasted coconut to serve.

*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Carole, Lakewood, CO.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Coconut Pie Crust

Ingredients:

• 1 1/3 cups unbleached flour
• 1 teaspoon salt
• 1/3 cup coconut oil, solid
• 3 tablespoons coconut milk,* cold

Directions:

Stir flour and salt together in a bowl. Stir coconut oil and milk together.

Using a fork, stir the flour lightly while adding the milk mixture in streams. Mix the dough just until it comes together.

Knead lightly and place into pie pan, using your hand to pat the dough into place. This will allow the crust to be flaky after baking.

Note: you may knead the rest of the dough to use for any design to edge the pie crust. Use a cookie cutter to make stars, moons, lattice design, etc.

*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Deb, Magalia, CA.

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Frozen Chocolate, Coconut Milk Dessert

Ingredients:

• 28 ounces coconut milk*, cold
• 1 large, or two small bananas
• approximately 1/3 cup cocoa or carob
• 1/2 teaspoon vanilla extract
• sweetener, if desired

Directions:

Pour half of the coconut milk with the bananas into a blender. Blend and then pour into a separate bowl. Blend remaining coconut milk with the cocoa or carob and add to banana mixture.

Stir coconut milk mixture until combined and add remaining ingredients.

Pour into ice cream maker and run for about 25 minutes. You may change flavor of dessert by substituting your own flavor ingredients.

*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Marjorie, Gettysburg, PA.

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