Garlic Butter Asparagus

Servings: 3+
Preparation Time: 20 minutes

Ingredients:

• 2–3 tablespoons Tropical Traditions Organic Expeller-Pressed Coconut Oil
• 6 tablespoons butter
• 4 teaspoons garlic, minced
• 1 pound fresh asparagus
• dash salt and pepper
• fresh lemon juice, optional

Directions:

Wash asparagus, break off ends, and cut into about 2–3-inch pieces.

Melt coconut oil, 3 tablespoons butter, and 2 teaspoons garlic in a skillet on medium-high heat. Add asparagus spears. Add remaining butter, garlic, salt, and pepper.

Cover the skillet with a lid for about 10 minutes (after 5 minutes, mix to make sure that the butter and garlic are covering all pieces). Remove the lid, mix again, and let simmer for about 2–5 more minutes. Add a squeeze of fresh lemon juice, if desired.

Meredith from Rockwall, TX, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Savory, Roasted Potatoes

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 6 medium potatoes, preferably waxy ones like gold or red
• 3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil, melted
• 1 tablespoon Italian seasoning (rosemary, oregano, basil, marjoram, thyme)
• 2 teaspoons Himalayan Pink Salt
• 2 cloves garlic, pressed
• 1/4 teaspoon organic cayenne pepper

Directions:

Preheat oven to 375 degrees F.

Chop potatoes into small cubes. In a medium bowl, toss potatoes with coconut oil, Italian seasoning, salt, garlic, and cayenne pepper.

Spread evenly on a large jelly roll pan or baking dish and bake until golden brown, about 25 minutes.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Dairy-Free, Carrot Halwa

Servings: 6–8
Preparation Time: 20 mins

Ingredients:

• 5 cups shredded fresh carrots
• 2 cups coconut milk*
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cardamom
• pinch salt
• 1/4 cup Coconut Cream Concentrate
• 1/4 cup golden raisins
• 1/4 cup cashew pieces

Directions:

In a heavy saucepan, heat the carrots, coconut milk, honey, and vanilla until the mixture comes to a low bubble. Reduce heat to medium and cook, stirring frequently, until the carrots are tender.

Stir in cardamom, salt, and Coconut Cream Concentrate and continue cooking until the mixture is thick and most of the liquid is absorbed. Remove from heat and stir in the raisins and cashews. Serve warm.

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

Angela from Longmont, CO, won $50 for this recipe and photo! Submit your coconut recipes and photos here!