Raspberry Coconut Candy

Servings: 10
Preparation Time: 1 hour

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup coconut milk*
• 1 teaspoon vanilla extract
• 1/2 tablespoon raw honey
• raspberry jam
• mini muffin liners

Directions:

In a small saucepan, combine everything except the raspberry jam. On low heat, whisk the ingredients constantly until everything comes together.

Lay about 10 muffin liners on a baking sheet. Using a teaspoon, fill each liner with a scoop of coconut cream mixture.

Put in the freezer for 10 minutes. Once the coconut cream has hardened, place 1/2 teaspoon raspberry jam in the center of each one, and then cover with the remaining coconut cream mixture.

Freeze for an additional hour. Remove from freezer and enjoy!

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

Stephanie from Washington, D.C., won $50 for this recipe and photo! Submit yours here!

Coconut Strawberry Cacao Smoothie

Servings: 1
Preparation Time:  5 minutes

Ingredients:

• 1 cup coconut milk*
• 1/2 cup ice
• 1/2 banana
• 1/4 cup coconut flakes
• 3 strawberries, hulled
• 1/2 tsp cacao powder

Directions:

In a blender, combine ingredients. Blend for about a minute or until mixture is completely smooth.

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

Courtney from Columbus, KS, just won $50 for this recipe and photo! Submit yours here.

Iced Coconut Pumpkin Latte

Servings: 5
Preparation Time: 20 minutes

Ingredients:

• 1 1/2 cups whole milk
• 1/2 cup coconut milk*
• 1/3 cup whole cane sugar
• 1 teaspoon molasses
• 2 tablespoons vanilla extract
• 3 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• dash of pepper
• 15 ounces pumpkin puree
• 5 teaspoons Coconut Cream Concentrate
• 1 cup strong brewed coffee, chilled

For the whipped cream:

• 1 cup heavy whipping cream
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 3 tablespoons shredded coconut

Directions:

Whisk all ingredients except the pumpkin, Coconut Cream Concentrate, and coffee together in a large bowl until thoroughly mixed. Add the pumpkin puree and Coconut Cream Concentrate and blend until smooth with a stick blender (or in your regular blender). Pour into ice cube trays. Freeze until firm or overnight.

Once your pumpkin cubes have frozen, place 10–12 cubes in a blender and pour 1 cup of chilled coffee over the cubes. Blend just until all the big chunks are gone. The length of time you blend will determine the consistency of your drink.

Pour into a cup and top with some delicious, homemade coconut whipped cream (directions below) and some cinnamon and flaked coconut for a garnish!

For the whipped cream:

Pour the cream into a glass bowl and whip with a hand mixer until the cream begins to thicken. Add the maple syrup, and then whip until stiff peaks form. Add the vanilla extract and the shredded coconut and mix until just combined.

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

Jaeleen from Springville, CA, just won $50 for this recipe and photo! Submit yours here.