Carrot Coconut Balls

Servings: 7
Preparation Time: 45 minutes

Ingredients:

• 1/4 cup hot water
• 3 tablespoons Coconut Cream Concentrate
• 2 tablespoons whole sugar
• 1/2 tablespoon coconut oil
• 3/4 cup grated carrots
• 1/3 cup shredded coconut
• 3/4 teaspoon cardamom powder
•  2 tablespoons shredded coconut, reserved

Directions:

In the hot water, add the Coconut Cream Concentrate and sugar and stir well. This will make a thick sweetened coconut milk. Set aside.

In a wide pan on low heat, melt 1/2 tablespoon coconut oil and add grated carrots. Sauté on medium heat for 5 minutes until the carrots are a little soft and turn a bit dry. Now, add the 1/3 cup shredded coconut. Toast for a minute.

Combine with the sweetened coconut milk and stir until well incorporated. Cook until the mixture gets thick and starts to roll like a ball, 5–8 minutes. Turn off heat.

When the mixture is warm, add cardamom powder and mix well.

Take some mixture in your hand and shape into a ball, then roll in the shredded coconut. These can be stored in an airtight container for 4–5 days.

Sheetal from Foster City, CA, won $50 for this recipe and photo! Submit yours here!

ABC Smoothie – Avocado, Banana, Coconut

Servings: 2
Preparation Time: 15 minutes

Ingredients:

• 1 cup shredded coconut
• 1 1/2 cups hot water
• 1 large avocado
• 1 banana
• 4 tablespoons coconut oil, melted
• 2 tablespoons honey, optional
• ice cubes

Directions:

Blend hot water and dried coconut until smooth and milky. Let cool 10 minutes. Add avocado and banana and blend well.

Melt coconut oil and honey in small pan, then drizzle into smoothie while blending. Blend until creamy, adding 10–12 ice cubes to desired thickness.

Prepared by Lynelle. Photo by Orissa. Submit your recipe and photo here!

Coconut Honey Chocolate Bites

Servings: 6
Preparation Time:  30 minutes

Ingredients:

• 1/2 cup Gold Label Virgin Coconut Oil
• 1 cup unsweetened shredded coconut
• 2 tablespoons raw honey
• 1/2 cup chocolate chips

Directions:

Warm the coconut oil until it is liquid. Add in all ingredients except chocolate. Mix well.

Line a shallow pan with parchment paper or foil. Lay out the coconut mixture and pat it down to flatten evenly. Pop it in the freezer until solid.

Melt chocolate using a double boiler and pour over the solid coconut-honey mixture. Let it set in the freezer.

Once the top chocolate layer hardens, remove it from the freezer and cut it into bite-size pieces or squares. Keep refrigerated.

Sheetal from Foster City, CA, just won $50 for this recipe and photo! Submit yours here.