Recipe may be doubled, tripled, or more, depending on amount desired. If you love toasted coconut, make this recipe in fairly large quantities. You will be amazed at how many things you will want to stir this stuff into!

Toasted Coconut Cream

Ingredients:

• 1 cup Coconut Cream Concentrate
• 1 tablespoon (heaping) Virgin Coconut Oil or palm shortening

Directions:

Place Coconut Cream Concentrate in a small saucepan over medium-low heat. Stir occasionally. After a few minutes, you will begin seeing caramel-colored swirls and streaks coming from the bottom of the pan as you stir. When this happens, lower heat to very low. Stir constantly.

When Coconut Cream Concentrate begins to “toast,” the remaining process happens quickly. Continue stirring over very low heat until Coconut Cream Concentrate is a golden caramel color throughout, about 15 to 20 minutes. Stir in Virgin Coconut Oil or palm shortening until combined. This replaces some of the moisture lost during cooking and also gives the toasted coconut cream an even smoother, creamier consistency. It also helps make it much softer-set when cooled. Store in an air-tight container at room temperature (like on kitchen counter, hehe).

Things to use this with:

• Make toasted coconut creamy hot chocolate. Add 2 teaspoons TCC (or more, to taste) to 1 tablespoon hot fudge sauce. Slowly add 6 to 8 ounces very hot water, stirring constantly to combine. Stir in a teaspoon (or more) of peanut butter or other nut butter or a few drops of pure mint extract for a delicious twist.
• Stir warm TCC into plain or vanilla yogurt and chill. Yogurt will be thicker than before, super creamy, and will taste like toasted coconut cream yogurt! Add a sprinkle of toasted, shredded coconut and/or fresh fruit.
• Add to coffee and coffee drinks.
• Add Toasted Coconut Cream “milk” for chai tea (dairy-free).
• Warm/melt and stir into any waffle/pancake/cookie/cake batter for lovely, smooth, toasted coconuttiness.
• Mix with honey, vanilla, and a sprinkle of cinnamon and warm to make pancake/waffle, ice cream, or other dessert syrup.
• Mix a couple teaspoons (or more) with 6 to 8 ounces water and fresh lemon (or lime) juice, to taste, for a very refreshing and light toasted coconut-citrus drink, delicious hot or iced. Raw honey may also be added, if desired, to taste.

Recipe submitted by Jerri, Monroe, LA.

Submit your recipe here!

Coconut Baking Powder Biscuits

Ingredients:

• 2 cups flour*
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons coconut oil, solid
• 3/4 cup coconut milk (see below) or regular milk

Directions:

Preheat oven to 450 degrees F.

In a medium bowl, mix flour, baking powder, and salt together. Cut in coconut oil and blend with fingertips until mixture resembles coarse crumbs.

With a fork, toss flour mixture while adding milk. Mix until a dough forms. Add more milk if needed. On a lightly floured surface, pat dough out until about 1/2 inch thick. Cut with floured biscuit cutter and place on ungreased baking sheets.

Bake in preheated oven for 10–12 minutes. Delicious!

For coconut milk, mix approximately 2 teaspoons Coconut Cream Concentrate with 3/4 cup water or make homemade coconut milk.

*For best results, use 100% all-purpose flour or half and half with whole wheat flour.

Recipe submitted by Nancy, Castle Rock, CO.

example photo

Submit your recipe here!

Crispy Coconut Crunch Treats

Ingredients:

• 3 cups crispy brown rice cereal, (or anything other puffed cereal)
• 1 cup sunflower seeds (or pine nuts, or any other kind of nut)
• 1 tablespoon coconut oil (either Expeller-Pressed or Virgin, depending on whether or not you want it to taste more coconutty)
• 1/3 cup raw honey
• 1/4 cup dried, shredded coconut (optional)
• 1/4 cup chopped fruit (optional)

Directions:

Preheat oven to 275 degrees. Generously grease a 9 x 13-inch pan with additional coconut oil.

Gently stir all ingredients together in a large bowl with a spoon or spatula. Spread in prepared baking pan or cookie sheet with sides.

Place in 275 degree oven for 30 minutes. Let cool before cutting. Store in an airtight container—if they last that long!

Recipe submitted by Carrie, Mesa, AZ.

stock photo

Submit your recipe here!