Strawberry, Coconut Parfait

Servings: 2

Ingredients:

Strawberry syrup:

• 1 cup fresh strawberries
• 1/4 cup honey

Cream:

• 1 cup cashews
• 1/4 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1/4 cup water, as needed

Garnish:

• 1/2 cup sliced strawberries
• 1/2 cup toasted coconut

Directions:

Blend syrup ingredients in a blender until smooth. Pour into a bowl and set aside. Wash blender pitcher. Place all cream ingredients except water into blender. Add water as needed, blending until a smooth-pudding texture is reached. To assemble: spoon cream into 2 parfait glasses, top with sliced strawberries and toasted coconut, and drizzle strawberry syrup over the top.

Recipe submitted by Janet, La Crosse, WI.

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Coconut Milk, Rice Pudding

Ingredients:

• 2 cups water
• 2 tablespoons Coconut Cream Concentrate
• 2 cups cooked brown rice (or rice of your choice)
• 2 tablespoons honey or sweetener of your choice
• 1 teaspoon vanilla extract
• 1/2 cup dried, shredded coconut
• 1/4 cup dried fruit, optional
• 2 tablespoons Virgin Coconut Oil, optional

Directions:

Heat the water and Coconut Cream Concentrate in a medium saucepan until it is simmering. Add the cooked rice and simmer until almost all of the liquid is absorbed.

Add honey or sweetener of your choice, vanilla, and coconut, plus optional ingredients, if desired. Let cool for a few minutes. This can be eaten warm (my favorite way) or cold.

Recipe submitted by Tammy, Cape Girardeau, MO.

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