Coconut, Chai Tea Oatmeal

Servings: 1
Preparation Time: 25 minutes

Ingredients:

• 2 chai tea bags
• 1 cup water
• 1/2 cup rolled oats
• 1 cup unsweetened coconut milk*
• 1/2 teaspoon coconut extract
• 1/2 tablespoon chia seeds
• 1/2 banana, mashed
• 1/2 teaspoon cinnamon
• 1 tablespoon flaked or unsweetened coconut

Directions:

In a coffee or glass measuring cup, heat water and steep the tea bags for at least 5 minutes. The stronger the tea, the more the chai taste will come through.

In a small pot, heat the tea and milk over medium heat. Stir in oats, coconut extract, chia seeds, and banana. Cook for approximately 20 minutes or until desired consistency.

Pour into a bowl and sprinkle cinnamon and coconut on top.

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

Recipe and photo submitted by Shelby, Orangevale, CA.

Submit your recipe here!

Orange, Coconut Cookies

Servings: 3 dozen cookies
Preparation Time: 15 minutes

Ingredients:

• 2 3/4 cup flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup flaked, unsweetened, dried coconut
• 1/2 cup virgin palm oil, soft butter consistency
• 1/2 cup butter, softened
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• zest of 2 medium-sized oranges
• 4 tablespoons orange juice

Directions:

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

In a small bowl, stir the flour, baking powder, baking soda, and coconut together. Set aside.

Beat palm oil, butter, and sugar until light and fluffy. Add egg, vanilla extract, orange zest, and juice. Beat until well incorporated.

Blend the dry ingredients into the orange mixture in three stages, mixing just until incorporated.

Drop tablespoon-sized balls of dough unto cookie sheets and bake for 7–10 minutes. For a chewy cookie, bake for about 7–8 minutes. The cookies should still be soft and fragile and “gooey” in the middle. Cool on cookie sheets. For a crispy/cakey cookie, bake until lightly browned, about 9–10 minutes.

Note: The virgin palm oil will give an orange color to the cookies due to the high amount of carotenes.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Coconut Dishpan Cookies

Preparation Time: 15 minutes

Ingredients:

• 1 cup salted butter, softened
• 1 cup coconut oil, melted
• 3/4 cup granulated sugar
• 3/4 cup lightly packed brown sugar
• 2 teaspoons vanilla extract
• 1 egg
• 3 1/2 cups flour
• 1 teaspoon baking soda
• 1 cup dried, unsweetened, flaked coconut
• 1 cup cornflakes cereal
• 1 cup chocolate chips or chopped nuts of choice
• 1 cup rolled oats

Directions:

Preheat oven to 375 degrees F.

Beat butter and sugars until light and fluffy with an electric mixer fitted with paddle attachment. Slowly add oil and mix until oil is well incorporated. Beat vanilla extract and egg in until well incorporated.

Mix flour and baking soda together and stir into butter mixture just until combined. Combine remaining ingredients and add to dough, mixing just until incorporated.

Using a small cookie scoop drop tablespoonful-sized cookie dough balls onto an ungreased cookie sheet spacing about 1 inch apart (they won’t spread much). Bake in preheated oven for 7–12 minutes, just until lightly browned.

You can also freeze individual balls of cookie dough and use for later baking. To bake, simply place frozen cookie dough onto sheet (there’s no need to defrost) and bake as directed (adding a few minutes to cook time).

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!