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.

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Coconut Crunch Muffins

Servings: 12
Preparation Time: 10 minutes plus 25–30 minutes baking time

Ingredients:

Muffins:

• 3/4 cup half-and-half or whole milk
• 1/4 cup lemon juice or vinegar
• 1 cup whole sugar
• 1/3 cup butter, melted
• 1 egg
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1 cup coconut flour
• 1/2 cup flaked coconut, toasted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 1/2 cups berry mix, frozen

Topping:

• 3/4 cup flaked coconut, toasted

Directions:

Preheat oven to 375 degrees F. Grease a 12-cup muffin pan or line with paper liners.

Muffins: Combine milk and lemon juice in a large bowl; milk will thicken. Whisk in next 5 ingredients until well combined. Add next 5 ingredients. Add frozen fruit and stir lightly until just combined into the batter. Spoon batter into prepared muffin cups.

Topping: Sprinkle each muffin with 1 tablespoon toasted coconut.

Bake in a preheated oven 25–30 minutes or until a toothpick inserted in the center comes out clean. Let muffins sit for 10–15 minutes before removing from pan. Cool on a wire rack.

Recipe and photo submitted by Agnes, Schaumburg, IL.

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• 1 cup sifted flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 cup chopped crystallized ginger
• 1/3 cup butter, coconut oil, or palm shortening
• 3/4 cup packed brown sugar
• 1 egg
• 1 tablespoon vanilla extract
• 1/2–1 cup flaked, unsweetened coconut

Directions:

Preheat oven to 350 degrees F (180 degrees C). Lightly grease an 8 x 8-inch baking pan with extra fat of choice.

Sift the sifted flour, salt, baking powder, and baking soda together into a small bowl. Stir in the crystallized ginger.

Melt fat of choice gently over low heat in a medium-sized saucepan. Whisk in brown sugar, mixing well. Let cool slightly if warm.

Whisk egg and vanilla extract into the sugar mixture. Mix in flour mixture in stages until well combined.

Spread batter into prepared pan and sprinkle flaked coconut on top. Bake for 15–25 minutes.

Recipe Submitted by Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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