Chunky Strawberry, Chocolate, Coconut Ice Cream

Servings: 4 servings
Preparation Time: 20–30 minutes

Ingredients:

• 3 cups whole milk and/or cream
• 3 egg* yolks – See Note below.
• 1 tablespoon arrowroot
• 1/2 cup raw honey or sugar (add more if you want it really sweet)
• 2 teaspoon vanilla
• 1/4 cup cocoa powder
• 1/4 cup coconut flakes
• 1/2 cup chopped pecans
• 3/4 cup chopped strawberries (fresh or frozen)

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

In a blender, mix milk, egg yolks, arrowroot, raw honey, vanilla, and cocoa till smooth. Pour into a container and let it chill in the fridge for a few hours or overnight. Pour into your ice cream machine maker and follow the instructions.

About 5–8 minutes before ice cream is done, pour in coconut flakes, pecans, and strawberries.

Scoop out ice cream and either store it in a plastic container in the freezer or enjoy it right away!

NOTE: If you DON’T have an ice cream machine maker, simply mix everything together, pour into a plastic container, and put in the freezer. When frozen, set it out and let it soften before putting it back into your blender.

It won’t be chunky unless you choose to sprinkle the coconut, pecans, and strawberries on like toppings, but the ice cream base will have the consistency of soft-served ice cream. So yummy!!

Recipe and photo submitted by Marillyn.

Submit your recipe here!

Triple Coconut, Cranberry Muffins

Servings: 12 muffins
Preparation Time: 15 minutes

Ingredients:

• 2 cups flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup dried coconut flakes
• 1 cup dried cranberries
• 3/4 cup coconut milk*
• 2 tablespoons coconut oil, melted
• 2 tablespoons butter, melted
• 1 teaspoon orange or lemon zest, grated
• 1/2 teaspoon vanilla extract
• 1 egg, lightly beaten
• extra coconut flakes

Directions:

Preheat oven to 400 degrees F.

Combine flour, sugar, baking powder, and salt with a whisk. Add coconut and cranberries. Make a well in the middle and pour in remaining ingredients except extra coconut flakes. Mix until just combined. Do not overmix.

Divide batter into 12 muffin cups lined with paper liners. Top with extra coconut flakes. Bake in preheated oven for 15–20 minutes or until a toothpick inserted in center comes out clean.

Remove muffins from pan immediately and cool on a wire rack.

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

Recipe submitted by Pat, Jackson, WI.

Recipe prepared by Pat and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Coconut Cream Health Fudge

Servings: 15 to 24 squares
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup raw honey
• 1/4 cup Coconut Cream Concentrate
• 3/4 cup coconut peanut butter
• 1 tablespoon cocoa powder
• 3/4 cup nuts (your choice)
• 3/4 cup sesame seeds
• 3/4 cup coconut flakes
• 3/4 cup sunflower seeds
• 1 teaspoon vanilla

Directions:

Heat honey, Coconut Cream Concentrate and coconut peanut butter on low until melted and smooth. Add the rest of the ingredients. Mix well and pat into a well-greased 9 x 9-inch pan.

Sprinkle top with more coconut and press lightly into the bars. Cool in the refrigerator for about 15 minutes to set up. Cut into bars. Store in the refrigerator. Enjoy!

Recipe and photo submitted by Barbara, Pinconning, MI.

Submit your recipe here!