Toasted Coconut Snow Ice Cream

Servings: 4–6
Preparation Time: 10 minutes

Ingredients:

• 1/3 cup unsweetened, flaked coconut
• 14 ounces full-fat coconut milk, well shaken*
• 1/2 cup maple syrup
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• about 10 cups of clean, fluffy snow

Directions:

In a small skillet, dry toast the flaked coconut over medium heat until it just starts to turn golden. Remove from heat and cool completely.

In a medium mixing bowl, stir together the coconut milk, maple syrup, vanilla, and salt.

Scoop up your snow into a large mixing bowl, and then pour the coconut milk mixture over the top. Use a large spoon to mix it all together. It will look clumpy at first but will smooth out as you mix. Add more snow if needed.

Either top each serving with some of the toasted coconut and eat immediately or stir it in, and then freeze the mixture until it reaches the desired texture.

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

Recipe and photo submitted by Angela, Longmont, CO.

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Almond, Coconut Truffle Bites

Servings: 18
Preparation Time: 40 minutes

Ingredients:

• 1/2 cup liquified coconut oil
• 1/4 cup unsweetened cocoa
• 8 tablespoons sweetener of choice, divided
• 8 ounces cream cheese, softened
• 1 cup shredded unsweetened coconut
• 1 cup coarsely chopped almonds

Directions:

Combine coconut oil, cocoa, and sweetener in a small bowl. Leave on the counter to stay in liquid form.

In a mixing bowl, combine cream cheese, coconut, nuts, and remaining 4 tablespoons sweetener. Mix well.

Form cream cheese mixture into tablespoon-sized balls on a sheet of waxed paper or in a muffin tin; freeze for 30 minutes or until slightly hardened.

Remove from freezer and drizzle balls with chocolate.

Store in freezer; these are wonderful served cold. Makes approximately 1 1/2 dozen balls.

Recipe and photo submitted by Melissa, Tyler, TX.

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No-Bake Chocolate, Coconut Dream Bars

Servings: 30
Preparation Time: 15 minutes

Ingredients:

• 20 Medjool dates*
• 2 heaping tablespoons organic peanut butter
• 1 cup unsweetened coconut flakes or shredded
• 1/4 cup raw honey
• 1/2 cup coconut oil
• 2 heaping tablespoons Coconut Cream Concentrate
• 1 cup sliced, toasted almonds
• 1/4 cup chia seeds soaked in 1/2 cup warm almond milk (or warm water)
• 5 tablespoons organic cocoa powder

Directions:

Start at the top of the ingredients list and add all to a food processor. Process for about 1 minute. It will form a soft ball.

Press into an 8 x 8-inch pan that has been lightly coated with coconut oil. Sprinkle top with some coconut or leave plain. Refrigerate until firm. You may need to turn the pan upside down and run warm water over it briefly to loosen. Turn out on waxed paper and cut into small squares. Store in covered container in refrigerator.

*If the dates are hard, soak them for about 5 minutes in warm water.

Recipe and photo submitted by Judy, Gainesville, FL.

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