Servings: 5
Preparation Time: 8 minutes

Ingredients:

• coconut oil
• 3 eggs, (large)
• 15 ounces pumpkin puree
• 14 ounces coconut milk*
• 2 tablespoons honey (or to taste)
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• toasted coconut, optional
• whipped cream, optional

Directions:

Preheat oven to 350 degrees F. Lightly grease five 8-ounce custard cups/ramekins with coconut oil.

Whip the eggs with a whisk or a blender until smooth. Add remaining ingredients and whisk/blend until smooth and well mixed.

Divide batter between the five prepared ramekins. Set the cups into a large baking pan. Fill with 1/2 inch of water.

Bake for 40 minutes (or until knife inserted in middle comes out clean).

Cover each with foil and refrigerate until completely cooled. Top with whipped cream and toasted coconut to serve.

*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Carole, Lakewood, CO.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Servings: 30 pieces about 1/2 inch thick

Preparation Time: 5 minutes

Ingredients:

• 16 ounces Coconut Cream Concentrate
• 1/4 to 1/3 cup raw honey (or to taste)
• 1 teaspoon vanilla extract
• 2/3 cup raw or toasted walnuts (chopped)

Directions:

Slightly warm the Coconut Cream Concentrate over a bowl or pan of hot water until it can be stirred.

Stir in the honey, vanilla, and chopped nuts into the Coconut Cream Concentrate until well mixed.

Before it hardens, shape mixture into rolls and wrap in waxed paper. Let harden in the refrigerator and slice into rounds to eat as candy once firm. Store in refrigerator or at room temperature if below 75 degrees.

Recipe submitted by Annette, West Monroe, LA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy (all copyrights reserved).

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Orange, Coconut, Date Balls

Ingredients:

• 1/4 cup almonds or walnuts
• 2 cups dried, unsweetened coconut
• 7 large Medjool dates, coarsely chopped
• 1/2 cup walnut or almond butter, or a combination of the two
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• zest of half an orange, or to taste

Directions:

In a food processor, grind almonds or walnuts to a medium grind and set aside.

Combine coconut and dates in a food processor. Add walnut or almond butter, coconut oil, vanilla extract, and orange zest. Process until well mixed.

Form into 1–2- inch balls and roll in the ground nuts. Refrigerate.

Recipe submitted by Marjorie, Minot, ND.

stock photo

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