I honestly don’t know what exactly I was expecting when I baked these, but they weren’t what I thought they’d be. They totally surprised me.

The texture is light, almost creamy, very coconutty, and moist. The “bite” and overall texture is like a wheat brownie. The appearance, even, is just like a wheat brownie. Even the top baked up shiny and flakey. What’s more, they popped right out of the glass pan without any fuss. I like that.

The batter will mix and come together easily if you soften the Coconut Cream Concentrate to peanut butter consistency first. It also helps to bring the eggs to room temperature as well. Depending on how warm your CCC is, you may or may not end up with stubborn little lumps that will refuse to totally mix in. Don’t let it get to you. They’ll still be delicious.

Mine have little lumps. And they’re delicious.

I haven’t tried the blondie version yet, but I can assure you it’s just as delicious as the brownies.

Which one will you make?

Sarah 🙂

Gluten-Free Coconut Brownies (or Blondies)

Servings: 18 squares
Preparation Time: 10 minutes

Ingredients:

• 1 cup Coconut Cream Concentrate
• 2–3 eggs*
• 1/2 cup honey or maple syrup**
• 1/2 teaspoon baking soda
• 1/4 teaspoon Himalayan Salt
• 1 1/2 teaspoons organic vanilla extract
• 1/4 cup organic cocoa***
• 1/3 cup chocolate chips, optional
• 1/4 cup chopped walnuts, optional

Directions:

Preheat oven to 325 degrees (300 for convection oven). Grease a 9 x 9 or 12 x 8-inch pan.

In a large bowl, measure out all ingredients and mix until combined. Pour into prepared pan and bake 20–25 minutes. Try not to overbake; the top will be slightly crispy and the middle is fudgy.

*I usually use 2 eggs to achieve a silky, ribbony look, but sometimes I have to use 3 eggs to completely emulsify the batter.

**I prefer a less sweet brownie, especially since I always put chocolate chips into my brownies. I actually only use 1/3 cup of honey, but I find that when I bake for others, they are used to a sweeter baked good.

***For blondies, omit cocoa. They will have a stronger coconut flavor than the brownies.

Recipe submitted by Marisa, San Jose, CA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Servings: 8 medium-sized pancakes
Preparation Time: 5 minutes

Ingredients:

• 2 eggs, (large)
• 1/4 cup heavy cream
• 2 tablespoons melted butter
• 1 teaspoon sugar (optional)
• pinch of salt
• 1/2 teaspoon baking powder
• 3/4 cup finely ground shredded (desiccated) coconut*

Directions:

Combine the eggs, cream, butter, sugar, and salt in a medium-sized bowl.

In a separate bowl, mix the baking powder and ground coconut.

Add the dry ingredients to the wet and mix gently until completely incorporated.

Heat a heavy-bottom skillet over medium heat and melt a bit of butter or coconut oil.

Spoon batter into skillet, making one or two at a time. Take care to not let pancakes run into each other. Let cook until edges start to frill and brown, then flip gently once and let cook for another minute on other side.

Remove to serving dish and enjoy immediately as you would traditional pancakes.

Note: Leftover pancakes will keep in the fridge if covered with plastic wrap but will lose quite a bit of their “fluffiness.” These are definitely better if consumed right away.

*To grind coconut, simply place in a strong blender and blend until powdery and fine.

Recipe and photo submitted by Alejandra, New York, NY.

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