Coconut Eggnog

Servings: 2
Preparation Time: 10–15 Minutes

Ingredients:

• 3 cups homemade coconut milk (made from shredded coconut)*
• 4 egg** yolks, beaten – See Note below.
• 2 teaspoons vanilla extract
• 1 tablespoon maple syrup (or more if you prefer)
• cinnamon

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

Directions:

Gently heat coconut milk over low-medium heat. Stir in egg yolks. Continue to stir until the milk becomes thick. Add vanilla extract and maple syrup. Taste coconut eggnog and add more maple syrup if you desire.

Refrigerate for two hours before serving. Pour into individual cups and sprinkle with cinnamon.

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

Recipe and photo submitted by Tiffany, Junction City, OR.

Submit your recipe here!

Sometimes you just need a really, really quick breakfast. Other days you don’t want any at all. Or you may be starving but have absolutely no time to make a big breakfast because you overslept and the day is wasting away.

Whatever.

The point is, this smoothie makes a great breakfast. It’s creamy, fruity, a great energy booster (thanks to the coconut oil), and very filling. It’s pretty much the perfect and quickest breakfast you’ll be able to put together in under 5 minutes. It’s best if you do the soak overnight option, but either way is great.

Oh, and yes, there are raw rolled oats in here. Don’t fear them. They make the smoothie so filing and add such a nice texture.

How to Avoid Clumping When Adding Coconut Oil to a Smoothie

You don’t have to worry about coconut oil clumping in your cold smoothie if it is done correctly. True, coconut oil does solidify when cold and just might form stubborn little clumps when added to cold drinks, but you just need to outsmart it. It’s actually very simple, as the video will show you. All you do is melt the oil (gently, making sure it isn’t hot, as warm smoothies aren’t very nice) and while the blender is whirling your delicious smoothie into a creamy goodness, slowly pour in the coconut oil in a steady stream. The oil will disappear into your drink and leave you with a wonderful coconutty taste and creamy froth to top it off.

Sound good? It is. Try it for your next breakfast.

Enjoy!

Sarah

This smoothie is rich, creamy, fruity and very filling. The natural, energy-boosting properties of coconut oil make it the perfect way to start your day!

Raspberries and Cream Breakfast Smoothie 

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1/4 cup heavy cream
• 3/4 cup milk
• 1 honey date (optional)
• 1/2 teaspoon vanilla extract or vanilla powder
• dash ground nutmeg
• 3–4 tablespoons rolled oats
• 1 cup frozen raspberries
• 1–2 tablespoons coconut oil, melted

Directions:

Combine all ingredients except raspberries and coconut oil and let soak for 1 hour or up to overnight.

Place all ingredients except coconut oil into a blender and blend until smooth while pouring coconut oil into blender in a steady stream.

Pour into a glass and enjoy!

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Strawberries and Coconut Cream Protein Shake

Servings: 1
Preparation Time: 3 minutes

Ingredients:

• 1 cup whole, raw milk or coconut milk*
• 1 cup frozen strawberries (or to taste)
• 1/2 teaspoon vanilla extract or powder
• 1 scoop vanilla ice cream or coconut ice cream (optional)
• 1–2 scoops protein powder
• 1–2 tablespoons coconut oil, melted

Directions:

Place all ingredients except coconut oil into a blender and blend until smooth. Pour coconut oil into blender in a steady stream while blending.

Pour into a tall glass and enjoy!

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

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!