Coconut Coffee Ice Cream

Servings: 7 half-cup servings
Preparation Time: 10 minutes

Ingredients:

• 15 ounces full-fat coconut milk*
• 6 tablespoons honey
• 1/2 cup brewed coffee
• 1 teaspoon espresso powder (or finely ground darkly roasted coffee)
• 1 cup unsweetened almond milk

Directions:

In a saucepan, gently heat the coconut milk and honey until the honey has dissolved. Remove from heat and stir in the brewed coffee, espresso powder, and almond milk.

Chill thoroughly before pouring into ice cream maker. Make according to your ice cream maker’s instructions.

Remove to another container and freeze until solid. Let come to room temperature for about 10 minutes prior to scooping.

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

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Poppy Seed Torte (Grain-Free)

Servings: 10
Preparation Time: 15 minutes

Ingredients:

• 1 1/2 cups poppy seeds
• 1 teaspoon baking powder
• 1/2 cup (1/4 pound) grass-fed unsalted butter
• 1 1/2 tablespoons Coconut Cream Concentrate
  
• 6 eggs, at room temperature, separated
• 1/2 cup raw honey
• 5 tablespoons whole sugar
• 1 teaspoon vanilla extract
• optional: 1 teaspoon powdered sugar for dusting

Directions:

Preheat the oven to 300 degrees F. Grease a 9-inch springform pan and line the bottom with parchment paper.

Using a coffee or spice grinder, grind the poppy seeds in batches for about 25 seconds. (The seeds will become slightly sticky.) Combine with the baking powder in a large bowl.

In a saucepan over low heat, melt the butter, Coconut Cream Concentrate, and honey together. Set aside to cool.

In a mixer fitted with a paddle, beat the egg yolks until slightly thickened. Add the sugar and vanilla. Slowly pour in the melted butter, honey, and Coconut Cream Concentrate. Now add the poppy-seed mixture. Beat until well combined. Return the batter to the large bowl.

Clean mixer bowl and use a whisk attachment to beat the egg whites until they form soft peaks. Fold them gently into the batter until well combined and pour into the prepared pan. Bake for 45 to 50 minutes until top has set. Cool on a wire rack for at least an hour before unmolding. Dust with powdered sugar before serving.

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Flourless Coconut Lemon Cookies

Servings: 12–15
Preparation Time: 10 minutes

Ingredients:

• 3/4 cup Coconut Cream Concentrate, softened*
• 1/4 cup cashew butter (I prefer fresh grind; jarred has added oils.)
• 2/3–3/4 cup granulated sugar
• 1 egg
• 1/4 cup fresh lemon juice, strained (about 1 lemon)
• 1 tablespoon grated lemon peel
• 1 teaspoon baking powder (gluten and corn-free)
• dash of sea salt

Directions:

Preheat oven to 350 degrees F.

Place the softened coconut cream in a food processor and pulse until smooth.

Add in the remaining ingredients and process until combined and lemon peel has disappeared.

Depending on how soft your coconut cream was, you may need to place the dough in the refrigerator for a few minutes to harden.

Once dough is hard enough, roll it into about one-inch balls. Place the balls on a parchment-lined cookie sheet and press down slightly. The cookies will spread slightly.

Bake in preheated oven about 10–12 minutes or until slightly brown around edges.

Let the cookies cool for a few minutes to help them set up, and then transfer to a cooling rack.

Store in an airtight container and refrigerate if you prefer a harder cookie.

Notes:

*To soften the coconut butter, place the open jar in a saucepan of simmering water. Most have a thick layer of coconut oil on the top, remove that to use for something else. You want to use all butter in this recipe or the oil will cause these to spread too much!!

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