Gluten-Free, Lime Cupcakes with Cheesecake Topping

Preparation Time: 10 minutes
Servings: 6

Ingredients:

Cupcakes:

• 1/4 cup coconut flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup whole sugar
• 2 tablespoons coconut milk*
• 1/4 cup coconut oil
• 1 medium lime, juice and rind
• 3 eggs
• 2–3 drops liquid chlorophyll

Topping:

• 3 ounces cream cheese
• 1/4 cup whipping/heavy cream
• 1/4 cup whole sugar

Directions:

Cupcakes:

Preheat the oven to 400 degrees F.

Mix the coconut flour, baking powder, salt, and whole sugar in a bowl. Add the coconut milk, coconut oil, lime juice, rind, and eggs together until you have a smooth batter. Add the chlorophyll and adjust if you want it brighter green.

Pour into cupcake cases and bake for 20 minutes. Remove from the oven and allow to cool.

Topping:

Blend the topping ingredients together until smooth. Slather or pipe over the cupcakes. Optional decoration is extra rind from a lime.

Homemade Coconut Milk

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

Angela from St. George won $50 for this recipe and photo! Submit your recipes here!

Coconut, Lime Fruit Salad

Servings: 12
Preparation Time: 20 minutes

Ingredients:

• 1/2 cup unsweetened shredded coconut
• 1 small pineapple, peeled, cored, and cut into 1-inch pieces
• 3 medium to large bananas, peeled and sliced into 1-inch pieces
• 1 pint strawberries, hulled and chopped, or two ripe mangoes, cut into 1-inch pieces
• 1 pint blueberries

Coconut Lime Dressing:

• 2 tablespoons lime juice
• 2 teaspoons lemon zest
• 4 tablespoons coconut milk*
• 2 tablespoons honey

Directions:

Preheat the oven to 350 degrees F. Spread the shredded coconut on a small baking sheet and toast for about five minutes or until starting to brown. Set aside.

Mix the fruit together in a large serving bowl. Whisk together the dressing ingredients in a small mixing bowl, and then poor over fruit. Toss to coat. Sprinkle with toasted coconut just before serving.

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

Recipe and photo submitted by Melodie, Fort Mill, SC.

Submit your recipe here!

You can make these cupcakes lemon or orange by just switching out the citrus zest and juice.

Coconut Flour, Coconut Cupcakes with Lime Icing

Servings: 8–10 cupcakes
Preparation Time: 15–20 minutes

Ingredients:

• 3 eggs, (large)
• 1/2 cup coconut oil
• 1/2 cup maple syrup
• 1/2 cup Tropical Traditions coconut flour
• 1/2 teaspoon Himalayan Pink Salt
• 1/2 teaspoon baking soda
• 1/2 cup unsweetened shredded coconut

Key Lime Icing:

• 1/2 cup Tropical Traditions Coconut Cream Concentrate
• 1/4 cup raw honey
• 1 tablespoon coconut oil
• 1 teaspoon finely grated lime zest
• juice of 1/2 lime (about 2 tablespoons)
• 1/2 teaspoon vanilla extract, optional
• 2–4 tablespoons coconut milk*

Directions:

Cupcakes:

Preheat oven to 340 degrees F.

In a small bowl blend eggs, coconut oil, and maple syrup with a hand blender. Stir in coconut flour, salt, baking soda, and shredded coconut, beating one minute.

Line a cupcake tin with unbleached baking cups. Spoon batter into each cupcake liner, making 8 large (about 1/4 cup per cupcake) or 10 medium cupcakes.

Bake at 340 degrees for 20 minutes on middle oven rack.

Remove cupcakes from oven and allow to cool for 20 minutes. Frost with key lime icing and serve.

Icing:

If needed, soften Coconut Cream Concentrate jar in warm water. Mix all the ingredients together until well mixed and smooth. Add coconut milk, 1 tablespoon at a time, beating well. Ice cupcakes. Top with lime zest or toasted coconut.

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

Recipe and photo submitted by Sondra, Telford, PA.

Submit your recipe here!