Honey, Peach, Coconut Ice Cream

Servings: 8
Preparation Time: 5 minutes

Ingredients:

• 3 cups coconut milk*
• 6 peaches, peeled and frozen, 3 of them diced
• 1/2 cup raw honey
• 2 teaspoons vanilla
• pinch salt

Directions:

Blend all ingredients except the three diced peaches. Stir in the three diced peaches. Pour into your ice cream maker, ice cream ball, or use any preferred ice cream making method.

Homemade Coconut Milk:

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

Kelly from Monterey, CA, won $50 for this recipe and photo! Submit your recipes here!

Honey-Mustard Chicken and Veggies

Servings: 4–6
Preparation Time: 30 minutes

Ingredients:

Chicken:

• 2 tablespoons coconut oil
• 4 chicken breasts, cut into strips or chunks
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon garlic powder

Vegetables:

• 2 tablespoons coconut oil
• 2 cups turnips, diced
• 2 cups carrots, diced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Sauce:

• 1/4 cup Dijon mustard
• 1/2 cup honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried parsley

Directions:

Chicken:

In a large skillet, heat coconut oil. Add in chicken breasts and toss with salt, pepper, thyme, and garlic powder.

Cook for about 8–10 minutes on each side or until cooked through. Alternatively, you could grill the chicken breasts.

Vegetables:

In a separate skillet, heat coconut oil. Add in vegetables and sprinkle with salt and pepper.

Cook for about 15 minutes or until vegetables are slightly browned.

Sauce:

In a small bowl, whisk together Dijon mustard, honey, vinegar and parsley.

Combine chicken and vegetables on a serving platter, drizzle sauce over chicken breasts and vegetables, and serve.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten-Free, Triple Coconut, Honey Cake

Servings: 4
Preparation Time: 6 minutes

Ingredients:

• 2 tablespoons Virgin Coconut Oil
• 1 tablespoon Coconut Cream Concentrate
• 1 1/2 tablespoons raw honey
• 1 egg
• 1/4 cup applesauce
• 3 tablespoons gluten-free all-purpose flour
• 1/4 teaspoon baking powder
• pinch salt
• 1 1/2 teaspoons shredded coconut

Note: I find that gluten-free cakes work well in smaller pans. I use a mini loaf pan that measures 3 inches wide by 5 3/4 inches long for this recipe.

Directions:

Preheat oven to 325 degrees F.

In a bowl or pan, gently warm the coconut oil, Coconut Cream Concentrate, and raw honey until they can be stirred smooth. Add to bowl with egg and applesauce.

Next stir in flour, baking powder, and salt. Scrape all batter into oiled (I use coconut oil.) mini loaf pan. Sprinkle shredded coconut evenly over the top. Bake at 325 degrees for 35–40 minutes or until toothpick comes out clean. Remove from pan and place on cooling rack. Let cool 15 minutes before slicing.

Recipe and photo submitted by Karen, Quincy, CA.

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