Recipe may be doubled, tripled, or more, depending on amount desired. If you love toasted coconut, make this recipe in fairly large quantities. You will be amazed at how many things you will want to stir this stuff into!

Toasted Coconut Cream

Ingredients:

• 1 cup Coconut Cream Concentrate
• 1 tablespoon (heaping) Virgin Coconut Oil or palm shortening

Directions:

Place Coconut Cream Concentrate in a small saucepan over medium-low heat. Stir occasionally. After a few minutes, you will begin seeing caramel-colored swirls and streaks coming from the bottom of the pan as you stir. When this happens, lower heat to very low. Stir constantly.

When Coconut Cream Concentrate begins to “toast,” the remaining process happens quickly. Continue stirring over very low heat until Coconut Cream Concentrate is a golden caramel color throughout, about 15 to 20 minutes. Stir in Virgin Coconut Oil or palm shortening until combined. This replaces some of the moisture lost during cooking and also gives the toasted coconut cream an even smoother, creamier consistency. It also helps make it much softer-set when cooled. Store in an air-tight container at room temperature (like on kitchen counter, hehe).

Things to use this with:

• Make toasted coconut creamy hot chocolate. Add 2 teaspoons TCC (or more, to taste) to 1 tablespoon hot fudge sauce. Slowly add 6 to 8 ounces very hot water, stirring constantly to combine. Stir in a teaspoon (or more) of peanut butter or other nut butter or a few drops of pure mint extract for a delicious twist.
• Stir warm TCC into plain or vanilla yogurt and chill. Yogurt will be thicker than before, super creamy, and will taste like toasted coconut cream yogurt! Add a sprinkle of toasted, shredded coconut and/or fresh fruit.
• Add to coffee and coffee drinks.
• Add Toasted Coconut Cream “milk” for chai tea (dairy-free).
• Warm/melt and stir into any waffle/pancake/cookie/cake batter for lovely, smooth, toasted coconuttiness.
• Mix with honey, vanilla, and a sprinkle of cinnamon and warm to make pancake/waffle, ice cream, or other dessert syrup.
• Mix a couple teaspoons (or more) with 6 to 8 ounces water and fresh lemon (or lime) juice, to taste, for a very refreshing and light toasted coconut-citrus drink, delicious hot or iced. Raw honey may also be added, if desired, to taste.

Recipe submitted by Jerri, Monroe, LA.

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This is a great “base” recipe. You may add other things to it each time you make it. For a change, add green or black olives, sun-dried tomatoes, jarred artichoke hearts, etc. You can even add a tablespoon of Coconut Cream Concentrate for an extra coconutty flavor. The possibilities are endless. Enjoy!

Cilantro, Coconut Pesto

Ingredients:

• 1 cup fresh, organic cilantro leaves packed well into measuring cup
• 1 large clove garlic
• 6 tablespoons melted coconut oil (or 3 coconut oil and 3 olive oil)
• 2 tablespoons fresh lemon juice
• 1 cup raw almonds or walnuts (or other nut of your choice, organic if possible)
• salt and pepper, optional

Directions:

Place cilantro and garlic in food processor and process until well chopped. Add coconut oil and process a few seconds until mixture is well blended and fairly smooth. Add nuts and lemon juice and process until fairly smooth and well blended. Also, if it is too thick for your liking, add small amounts of water until you are happy with it.

I do not add salt. It does not need it, but you may add salt and pepper to taste if you wish. You may double this recipe and divide into two containers. It freezes well and is handy to have to flavor almost anything.

Recipe submitted by Donna, Castleton, NY.

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