Maple, Chocolate Pudding Pops

Servings: 6
Preparation Time: 15 minutes active, 6 hours to set

Ingredients:

• 4 cups milk or non-dairy milk*
• 1 cup cocoa powder
• 1/2 cup maple syrup
• 1/4 cup coconut oil
• 2 tablespoons organic cornstarch
• 1 teaspoon vanilla
• 1/4 teaspoon salt

Directions:

Mix cacao powder and cornstarch. Over medium heat, whisk in milk one cup at a time and stir in maple syrup. Continue to stir, bringing mixture to a boil, and then boil and stir for a minute.

Turn off the heat. Stir in coconut oil, vanilla, and salt.

Mix well and allow to cool for about 30 minutes. Pour into molds and freeze at least six hours. Store in the freezer.

Homemade Coconut Milk:

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

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

Gluten and Dairy-Free Quadruple Coconut Cream Pie

Servings: 6–8
Preparation Time: 20 minutes, plus cooling time

Ingredients:

• 4 egg yolks
• 1/4 cup cornstarch
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 tablespoons Coconut Cream Concentrate
• 3 cups whole milk or 3 cups homemade coconut milk*
• 2 teaspoons vanilla extract
• 2 tablespoons Virgin Coconut Oil
• 1 cup unsweetened shredded coconut
• 1 gluten-free pie crust, prepared ahead of time**

Homemade Coconut Milk:

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

Gluten-Free Coconut Flour Pie Crust:

Get the Gluten-Free Coconut Flour Pie Crust recipe here.

To toast coconut: Spread flaked coconut over a cookie sheet and bake at 400 degrees F. Stir occasionally and shake around until the coconut is golden brown. It only takes a few minutes, so watch carefully so it doesn’t burn. Cool toasted coconut flakes thoroughly before using as a topping.

Directions:

Separate eggs and set aside the egg whites. Whisk the yolks in a bowl.

Stir cornstarch, sugar, salt, and Coconut Cream Concentrate together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly, over medium heat. Let it boil one minute, and then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over medium heat, cooking for another minute. Remove the pan from the heat and add the vanilla and coconut oil. Stir well, and then add shredded coconut. Cool the filling slightly (about 30 minutes) and pour into a prebaked pie crust.

Cover the pie with plastic wrap and refrigerate for 2 hours or more until set. Sprinkle with the toasted coconut prior to serving.

Alternative to pie, serve as pudding:

The pie filling can also be used as a pudding and can be served in individual dishes rather than used for a pie. If serving as a pudding, allow to cool and set just as you would if preparing for pie for about 30 minutes.

If desired, top with whipped cream for pie or pudding.

Cheryl from Carbondale, IL, won $50 for this recipe and photo! Submit your recipes here!

Chocolate, Coconut, Avocado Pops

Servings: 6
Preparation Time: 45 minutes

Ingredients:

• 6 dates (pits removed)
• 1/2 cup water
• 1/4 cup shredded coconut
• 1/2 cup Coconut Cream Concentrate
• 2 ripe avocados, peeled and pitted
• 1/2 cup cocoa powder
• 3 tablespoons maple syrup
• 1/4 teaspoon sea salt

Directions:

Soak dates for about 30 minutes in 1/2 cup of water until they soften. Add dates, with the water they soaked in, into a blender with the remaining ingredients and blend until smooth and creamy.

The mixture can be spooned into cups and enjoyed as pudding at this stage, or if you want to make them into coconut pops, spoon mixture into your molds.

Freeze overnight.

Jeffrey from Fort Lauderdale, FL, won $50 for this recipe and photo! Submit yours here!