Chocolate Coconut Pudding

Ingredients:

• 3 tablespoons Coconut Cream Concentrate
• 2 3/4 cups warm water
• 2/3 cup whole sugar
• 3 tablespoons cocoa powder
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract

Directions:

Melt Coconut Cream Concentrate in warm water. Mix sugar, cocoa powder, cornstarch, and salt in a 2-quart saucepan. Gradually add Coconut Cream Concentrate and water mixture.

Cook and whisk or stir over medium heat until it boils. Must stir/whisk constantly. Boil one minute.

Remove from heat. Stir in coconut oil and vanilla. Chill thoroughly. ABSOLUTELY DELICIOUS.

Variation: For vanilla pudding, omit cocoa powder and reduce sugar to 1/3 cup. 1/3 cup honey could be substituted for sugar, but add it at the end with the coconut oil and vanilla.

Recipe submitted by Tammy. Cape Girardeau, MO.

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No-Bake Chocolate, Coconut, Peanut Butter Cookies

Ingredients:

• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil
• 1/4 cup cocoa powder
• 1 teaspoon ground cinnamon
• 1/2 cup peanut butter
• 1 cup quick oats*
• 1 teaspoon vanilla extract

Directions:

Combine first 4 ingredients in a small pot and bring to a boil. Boil 3 minutes and remove from heat. Stir in peanut butter, oats, and vanilla.

Drop by spoonfuls onto waxed paper. I like to store mine in the freezer, but the fridge also works if you don’t want them quite so hard. Makes about 12 cookies.

*You can substitute some dried coconut for the oats, especially if you want gluten-free.

Recipe submitted by Joy, Lobelville, TN.

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Caramelized Plantains

Ingredients:

• 2 tablespoons Virgin Coconut Oil
• 1 ripe plantain, quartered lengthwise
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup pecan or walnut halves
• toasted coconut flakes

Directions:

In frying pan over medium-low heat, melt coconut oil. Stir in brown sugar and cinnamon; heat until bubbly. Lay plantain quarters in pan; sprinkle in nuts. Cook until plantain is caramelized on one side; turn over and finish cooking until caramelized and soft.

Transfer to dessert plates and top with organic vanilla ice cream and/or a drizzle of raw honey. Sprinkle with additional cinnamon, if desired, or garnish with toasted coconut flakes.

(Bananas may be substituted for plantains, but be sure to use a slightly unripe banana and decrease cooking time.)

Recipe submitted by Angie, Spring, TX

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