Sweet Potato Custard 

(dairy free, bake-free) 

 Ingredients:

2 teaspoons beef collagen peptides

2 teaspoons beef gelatin

1/4 cup water

18 ounces of sweet potato puree

1/4 teaspoon Himalayan Salt

1/3 cup dark maple syrup or 1/4 teaspoon organic stevia powder*

1 tablespoon cinnamon

1/8 teaspoon cardamom

1/4 teaspoon pumpkin pie spice

2 teaspoons organic vanilla extract

1/2 cup homemade coconut milk

3 tablespoons Pure Coconut Oil or **Gold Label 

Directions:

Put the collagen and gelatin into a small saucepan. Add the water, then wait for the collagen and gelatin to bloom. 

In the meantime, add the sweet potatoes, salt, sweetener of choice, cinnamon, cardamom, pumpkin pie spice, and vanilla to the food processor and blend until combined. 

Heat the gelatin, collagen, and water mixture, stirring until the gelatin is completely dissolved. Next, add the water, coconut milk, and coconut oil to the saucepan and continue heating and stirring until everything is melted and combined. Turn on the food processor and slowly add the saucepan contents to the other ingredients. Blend until completely smooth. Transfer to a glass baking dish and refrigerate. 

*To make this recipe refined-sugar free and/or Keto friendly, use the stevia powder listed above.

Find our homemade coconut milk recipe here.

**Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!

Coconut Butter Lemon Bars

Servings: 40+ small bars
Preparation Time: 10 minutes

Ingredients:

• 1 1/4 cups Coconut Cream Concentrate, melted
• 2 tablespoons raw honey
• 1 whole lemon, juiced
• 1/4 teaspoon lemon zest
• ground flax, for sprinkling

Directions:

In a small/medium bowl, combine ingredients except for the ground flax. Stir well.

Line an 8 x 8-inch baking pan with parchment paper.

Transfer the mixture onto the pan. Spread evenly.

Sprinkle with ground flax. Freeze.

Cut according to preferred shape and size. Serve.

Myra from Lewiston, Maine, won $50 for this recipe and photo! Submit your recipes and photos here!

Featured Product

What is Coconut Cream Concentrate™?

Coconut Cream Concentrate is whole coconut meat in concentrated form. It is sometimes referred to as “coconut butter.” It contains no additives* (not even water). The dried coconut meat is ground very finely, giving it a creamy consistency due to its high fat content, much like other nut butters. Since it is 70% fat, it is a rich source of pure coconut oil. Note: this is a food, not a cooking oil.

How is Coconut Cream Concentrate™ used?

You can mix 1 or 2 teaspoons of Coconut Cream Concentrate with water or juice to make a creamy coconut drink. Many people put it in their coffee as a non-dairy creamer. It is also an excellent ingredient for cooking and baking. Because of its low moisture content, it can be mixed right in the batter or dough of breads and pastries. It can also enhance soups, be blended with smoothies, or made into ice cream. Many people just eat it straight, or spread it on breads and crackers, because it is so delicious!

See Sarah Shilhavy’s article: 10 Different Ways to Eat Coconut Cream Concentrate

Note: in colder weather Coconut Cream Concentrate will become hard, due to the high amount of natural coconut oil and fiber. It needs to be warmed to liquefy. But this is a food, not a cooking oil. If you use high heat, it will burn.

How is Coconut Cream Concentrate™ different from canned coconut milks and creams?

Commercial coconut milks and creams are generally sold in cans, or sometimes boxes and tetra packs. The main ingredient in these products is water. If the fat content is 17%, it is called “coconut milk.” If the fat content is 24%, it is called “coconut cream.” But most of what you are purchasing is water. Coconut Cream Concentrate, on the other hand, has NO water, and is pure coconut. Unlike the commercial varieties, it also contains ALL the fiber of the coconut. Pure, dried coconut contains more fiber per gram than even oat bran! This fiber has been stripped out of commercial coconut milks and coconut creams. Also, almost all commercial coconut milks and creams have additives to prevent the water from separating from the coconut oil, and also have sulfites added to keep it white longer. Sometimes these additives are so small, that the FDA does not require them to list them on their labels as ingredients. Coconut Cream Concentrate, however, contains NO additives and NO preservatives at all: it is 100% natural coconut made from Philippine coconuts grown without pesticides or fertilizers. Coconut Cream Concentrate comes packaged in 1 pint or 1 quart glass jars.

Buy it now here!

Almond Flour Raspberry Coconut Chocolate Tart

Servings:  9 inch tart
Preparation Time: 15 minutes, plus chilling time

Ingredients:

Crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened organic cocoa powder
• 1/4 cup Gold Label Virgin Coconut Oil, melted
• 1 tablespoon dark maple syrup
• pinch Himalayan Pink Salt

Filling:

• 1/2 cup coconut milk*
• 6 ounces chocolate chips
• 1/4 cup organic raspberry preserves
• 2 cups fresh whole organic raspberries

Source ingredients that are pesticide free.

Directions:

Grease a 9-inch tart pan with a removable bottom with coconut oil.

Combine all the crust ingredients in a bowl and mix well. Press the crust mixture evenly into prepared tart pan.

Put bittersweet chocolate chips in a medium bowl. Bring coconut milk to a boil in a small saucepan; immediately pour coconut milk over the chocolate and allow to sit for one minute, then stir until smooth. Add the raspberry preserves and combine well.

Pour the chocolate filling into the prepared crust. Decorate the top with fresh whole raspberries and put the tart in the refrigerator to cool completely for 1–2 hours, up to overnight. Serve cold with whipped cream, if desired.

Make Your Own Coconut Milk

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

Recipe and photo by Orissa.