Chocolate, Coconut, Almond Candy

Ingredients:

• 2/3 cup unsweetened cocoa powder
• 1/3–2/3 cup sugar
• 3/4 cup unsweetened, dried, shredded coconut or flakes
• 1/2 cup sliced almonds
• 1 cup coconut oil (liquefied)
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract

Directions:

Stir the cocoa powder and desired amount of sugar together in a medium-sized bowl. Mix in dried coconut and sliced almonds. Add remaining ingredients all at once and stir until well combined. Add more coconut or almonds, if desired.

Pour candy into a glass pan or cookie sheet and refrigerate until firm. Break into pieces and keep refrigerated. This is a delicious way to get in the daily coconut intake.

Recipe submitted by Helen, Etiwanda, CA.

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Creamy Coconut Oatmeal

Servings: 2 generous servings or 3 smaller servings

Ingredients:

• 1 cup milk
• 3/4 cup water
• 1/3 – 1/2 cup unsweetened, shredded coconut
• 1 tablespoon butter
• 1 + tablespoons Virgin Coconut Oil
• 1/2 teaspoon vanilla
• 1 cup whole grain rolled oats
• 2 tablespoons Coconut Cream Concentrate

Directions:

Combine milk, water, butter, and coconut oil in a small saucepan. Bring to a boil over medium heat. Add oats; turn heat down slightly and simmer for one minute, stirring occasionally. Add more liquid as needed.

Remove from heat, add Coconut Cream Concentrate, shredded coconut, and vanilla and cover. Let sit for 3 minutes. Remove lid, stir well, and serve.

Top individual servings with your choice of toppings (examples: maple syrup, slivered almonds, and just a little touch of heavy cream or some additional milk). This is also good with chopped dates.

This oatmeal makes a fast and filling breakfast, particularly if served with some fresh fruit on the side.

Recipe submitted by Mande, Clay Center, KS.

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Chocolate, Coconut Gelato

Yield: 3 cups

Ingredients:

• 1 cup whole sugar
• 4 1/2 cups filtered water
• 1/8 teaspoon Himalayan Salt
• 1/4 teaspoon vanilla, hazelnut, or peppermint, etc. extract of your choice
• 1 1/3 cups shredded coconut
• 3/4 cup organic cocoa powder
• 3 heaping tablespoons cornstarch
• 1–2 tablespoons Virgin Coconut Oil

Directions:

Place 3/4 cup of the sugar in a saucepan large enough to hold at least 6 cups of liquid and heat until bubbling and melting. Stir in 3 1/2 cups of the water, salt, and optional extract(s) of choice. Mixture will bubble and sizzle; whisk over medium-high heat until sugar dissolves and liquid boils.

Measure shredded coconut and cocoa powder into blender. Carefully pour sugar mixture into blender and blend (this may be done in two batches as to not spill blender contents) on high for at least 2 to 5 minutes, adding more water if necessary in small amounts (2 tablespoons at a time). Strain mixture into a large bowl.

In a small bowl, whisk remaining 1 cup cold water with cornstarch until dissolved. Place remaining 1/4 cup whole sugar in a deep saucepan and heat over medium-high heat to melting point. Add strained coconut and chocolate mixture and heat over medium-high heat. Whisk water and cornstarch again and add to warming coconut and chocolate mixture.

Heat liquid until boiling and continue to heat for two minutes or until temperature reaches 170–175 degrees on an instant read thermometer. Mixture will be thick. Add coconut oil and stir well. Pour into a shallow container and cool, then refrigerate overnight. The following day, place chilled mixture in an ice cream maker and follow machine instructions or cut into cube-size pieces and place in food processor fitted with metal blade and process until smooth. Chill soft mixture until spoonable and serve.

Recipe submitted by Jordan, Fort Bragg, CA.

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