Coconut Milk, Rice Pudding

Ingredients:

• 2 cups water
• 2 tablespoons Coconut Cream Concentrate
• 2 cups cooked brown rice (or rice of your choice)
• 2 tablespoons honey or sweetener of your choice
• 1 teaspoon vanilla extract
• 1/2 cup dried, shredded coconut
• 1/4 cup dried fruit, optional
• 2 tablespoons Virgin Coconut Oil, optional

Directions:

Heat the water and Coconut Cream Concentrate in a medium saucepan until it is simmering. Add the cooked rice and simmer until almost all of the liquid is absorbed.

Add honey or sweetener of your choice, vanilla, and coconut, plus optional ingredients, if desired. Let cool for a few minutes. This can be eaten warm (my favorite way) or cold.

Recipe submitted by Tammy, Cape Girardeau, MO.

stock photo

Submit your recipe here!

Chocolate Chip, Oatmeal Cookies

Ingredients:

• 2 1/2 cups organic spelt or whole wheat pastry flour
• 1 cup rolled oats
• 1 teaspoon salt
• 1 1/4 cups chocolate chips
• 1 cup walnuts
• 1 tablespoon vanilla extract
• 2 tablespoons water
• 3/4 cup Virgin Coconut Oil (softened)
• 3/4 cup maple syrup or honey

Directions:

Preheat oven to 350 degrees F. Grease cookie sheet(s) with additional coconut oil. Set aside.

Mix all the dry ingredients in a large bowl. Mix the wet ingredients in a separate bowl. Pour the wet ingredients into the dry ingredients and mix until well combined.

Roll dough into small balls, flatten, and place on prepared cookie sheets. Bake in preheated oven for 18–24 minutes. Remove from sheets to wire rack to cool.

You can also add raisins if you like.

Recipe submitted by Fran, Toronto, Canada.

stock photo

Submit your recipe here!

Tropical Bananas

Ingredients:

• 4 bananas, cut lengthwise
• 1/2 cup pureed pineapple or 1/3 cup orange juice
• 3 tablespoons maple syrup
• a dash of rum (totally optional)
• 1 tablespoon coconut oil
• 1/2 cup unsweetened coconut flakes
• 1/2 cup pecans

Directions:

Preheat oven to 350 degrees.

Grease an 8 x 8-inch pan with coconut oil or whatever you’ve got on hand. Place cut bananas in the pan. Mix pineapple with maple syrup and optional rum and pour over bananas. Melt the coconut oil and toss with the coconut. Sprinkle evenly on top of the bananas.

Bake at 350 degrees until browned (about 8–10 minutes). Serve over a frozen dessert or plain and sprinkle on pecans at will!

Recipe submitted by Cheryl, Alexandria, VA.

Submit your recipe here!