Palmcream Coconut Icing

Servings: One double layer cake
Preparation Time: 20 minutes

Ingredients:

3/4 cup Tropical Traditions palm shortening
1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil
1 1/4 cups organic powdered sugar
2 tablespoons organic vanilla extract
2–3 tablespoons coconut milk*

Directions:

Mix shortening and coconut oil in a stand mixer on high until light and fluffy. Add powdered sugar in half cup increments, mixing in between each addition. Add vanilla and mix again. Add milk in tablespoon increments, mixing well after each one until desired consistency is reached.

Use icing on cakes, cupcakes, gingerbread, and cookies.

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

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

All-Natural Gelatin Fruit Cups

Servings: about 10
Preparation Time: 15 minutes

Ingredients:

• 1 cup water
• 3 teaspoons unflavored natural gelatin
• 1 tablespoon whole sugar, optional
• 2 tablespoons coconut oil
• 1/2 cup fresh fruit of your choice

Directions:

Heat half of the water and add gelatin and sugar, stirring until dissolved. Add coconut oil and mix vigorously until all oil is melted.

In a blender, mix fruit and the other half of the water. Blend to a smooth paste. (For this recipe, one batch was made with peaches, and the other batch was made with blueberries.)

Add fruit puree to gelatin mixture and mix well. Pour into individual serving cups like cupcake molds.

Refrigerate overnight or until firmly set. Eat with a spoon and enjoy!

Recipe by Lynelle. Photo by Marijah. Submit your recipes here!

Velvety smooth and deceptively decadent, perfect for an afternoon pick-me-up or guilt-free chocolate fix. The ganache-like texture and rich flavor is melt-in-your-mouth delicious. I guarantee no one will think this is healthy if you don’t tell them. Very, very addictive in the best kind of way. We always have some of this in the fridge for a quick boost of long-lasting energy whenever we need it.

Coconut Oil Chocolate, Peanut Butter Fudge

Servings: 20
Preparation Time: 7 minutes

• 1 cup Virgin Coconut Oil, melted
• 1 cup high-quality raw cacao powder or good cocoa powder (The quality of this ingredient makes a huge difference in the taste.)
• 1/3 cup raw honey
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• dash sea salt
• 1/3 cup chunky natural peanut butter (or more to taste)

Directions:

Add all ingredients except peanut butter and beat on medium to high with a hand or stand mixer for 5–7 minutes. Mixture should be smooth and glossy. Add peanut butter and blend until combined.

Pour mixture into a glass baking dish (no need to grease). A larger or smaller dish can be used depending on desired thickness. Refrigerate to set. Cut into squares and enjoy!

Lydia from Salem, VA, just won $50 for this recipe and photo! Submit yours here!