Simply Refreshing Coconut, Berry Sorbet

Servings: 6
Preparation Time: Chill 2 hours

Ingredients:

• 3/4 cup coconut milk, chilled*
• 2 tablespoons flax meal
• 1 cup frozen sliced strawberries, (no added sugar)
• 1/2 cup frozen blueberries, same as the strawberries, no sugar
• 2 tablespoons fresh orange juice
• 2 small packets all natural stevia, optional

Directions:

Chill coconut milk for 2 hours prior to making.

Pour the chilled coconut milk along with the flax seed meal into a blender and whirl for about 30 seconds.

Place the rest of the ingredients into the blender and blend until you have a nice sorbet consistency.

That’s it! Enjoy this healthy treat!

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

Recipe and photo submitted by Pam, East Northport, NY.

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Mexican Hot Cocoa Squares

Servings: 15
Preparation Time: 5–10 minutes

Ingredients:

• 2 tablespoons raw honey
• 3 tablespoons Coconut Cream Concentrate
• 1 teaspoon vanilla extract
• 3/4 cup shredded coconut
• 1/2 cup blanched almond flour*
• 1/4 cup raw cacao powder
• 1 teaspoon ground cinnamon
• 1/8 teaspoon cayenne (or more, to taste)
• 2 tablespoons coconut oil
• shredded coconut, to decorate

Directions:

Over medium-low heat, melt honey and Coconut Cream Concentrate and stir until well mixed. Remove from heat and stir in vanilla extract, shredded coconut, almond flour, cocoa powder, cinnamon, cayenne powder, and coconut oil.

Scrape mixture into 8 x 8-inch glass dish with parchment lining the bottom of the pan. Smooth the top. Sprinkle with shredded coconut.

Place in refrigerator to cool and harden. Slice into squares. Store in refrigerator.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe and photo submitted by Stacey, TX.

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No-Bake, Coconut Cookie Dough Balls

Servings: 9
Preparation Time: 5 minutes

Ingredients:

• 1/2 cup Coconut Cream Concentrate
• 1/2 cup dried unsweetened shredded coconut
• pinch of salt
• 1 teaspoon vanilla extract
• 1 cup Medjool dates (pits removed)
• 3 tablespoons raw cacao nibs

Directions:

Blend Coconut Cream Concentrate with dried coconut, salt, and vanilla in a food processor until well blended. Add in dates, blend until well combined. This will likely take at least 60 seconds. Drop in cacao nibs and pulse until well integrated. Roll into cookie dough balls with your hands.

This will make 9 truffle-sized cookie dough balls, or you can make lots of mini cookie dough balls to add to a cup of vanilla chia pudding or coconut ice cream!

Recipe and photo submitted by Betty, Willamina, OR.

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