Easy, Dairy-Free Cookies

Servings: 8+
Preparation Time: 25 minutes

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup plus 1 tablespoon whole sugar
• 1/4 cup coconut milk (room temperature)*
• 1 tablespoon vanilla extract, optional
• 2 cups barley flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Directions:

Preheat oven to 350 degrees F.

Mix together coconut oil, sugar, coconut milk, and vanilla (if using).

In a separate bowl, mix flour, salt, baking soda, and one tablespoon sugar.

Combine wet and dry ingredients. The mixture will be very crumbly. Knead the dough. Nip off dough into tablespoon sized balls. Place them on a cooking sheet with parchment paper and flatten each cookie with your palm.

Bake for 12–15 minutes. Enjoy with homemade coconut milk.

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

Liubov from Brooklyn, NY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Dairy-Free, Coconut Milk, Chocolate Pudding

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup dried golden figs, chopped
• 1 1/2–2 cups coconut milk*
• 2 teaspoons vanilla extract
• pinch salt
• 2 tablespoons cocoa powder

Optional garnishes: tart dried cherries, toasted coconut flakes, or chopped figs.

Directions:

Chop figs into very small pieces, and then measure out 1/2 cup. Add chopped figs, 1 cup coconut milk, vanilla, and salt into a high speed blender or food processor. Blend until creamy.

Next, slowly add additional 1 cup coconut milk. Depending on your figs, you may only need to add in 1/2 cup more milk. Add in cocoa powder and blend again.

Serve immediately or chill in fridge overnight before serving.

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

Andrea from Willamina, OR, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Dairy-Free, White Chocolate Bark

Servings: 12
Preparation Time: 45 minutes

Ingredients:

• 1 cup raw, cacao butter
• 1 cup palm shortening
• 1/2 cup raw honey
• 1 teaspoon vanilla extract
• 1 cup shredded coconut

Directions:

Slowly melt the cacao butter and palm shortening in a double boiler. Once melted, allow to cool on counter for 15 minutes. Add in honey and vanilla. Use an immersion blender to mix well, and then chill it in the refrigerator for 15 more minutes.

Use your immersion blender again to mix it well. It will turn to a nice light color. The white chocolate mixture should be uniform now and will not separate.

To make white chocolate bark, fold in your mix-in and spread the mixture into a 9 x 13-inch glass dish lined with parchment paper. Put in fridge and allow to harden completely, and then break the bark apart into serving size pieces.

Other mix-in ideas: orange peel, dried cranberry, chocolate chips, dried raspberries, freeze dried blueberries, mint extract, peppermint candy, nuts.

Jenny from Hendersonville, TN, won $50 for this recipe and photo! Submit your coconut recipes and photos here!