Coconut Cream Concentrate Recipes

Chewy Tropical Granola Bars

Chewy Tropical Granola Bars
Chewy Tropical Granola Bars
photo by recipe author

 

Servings: 24 small bars
Preparation Time: 20 minutes

Lightly toast the oats and coconut flakes in a pan, on medium heat. Add the flaxseed and combine well.

Melt the coconut cream concentrate and coconut oil in a separate pan. Add the honey and maple syrup. Mix well.

Pour dry ingredients into wet ingredients and mix. Turn stove off.

Transfer into a loaf pan lined with foil or parchment paper. Flatten evenly. Sprinkle with cinnamon.

Allow to chill in the refrigerator before cutting into desired size.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Chocolate Coconutty Bars

Chocolate Coconutty Bars
Chocolate Coconutty Bars
photo by recipe author

 

Servings: 35 square bars
Preparation Time: Approx. 15 minutes + cooling time

Turn stove on low. Melt chocolate, coconut cream concentrate and coconut oil in a pan.

Blend nuts in a food processor until fine.

Grind coconut chips (if you prefer it to be chewy, skip this step).

Mix oats, coconut chips and blended nuts together in a bowl.

When chocolates are all melted, put in dry ingredients and mix well. Put mixture in an 11 x 7 pan. Spread evenly and set aside to cool and harden, or pop in the fridge to speed this up.

When firm, slice into little squares.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

Grasshopper Smoothie

Grasshopper Smoothie
Grasshopper Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 10 minutes

Blend mint leaves in water. (Bullet-type blenders work well for single servings.) After well-blended, strain mint, then put strained mint back in blender. Add avocado.

In a small saucepan, on low heat, warm the coconut oil, coconut cream concentrate, and honey then add to blender.

Add peppermint essential oil, if desired. Add ice and blend until creamy and smooth.

Recipe and photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

Chocolate Coconut Bars

Chocolate Coconut Bars
Chocolate Coconut Bars
photo by recipe author

 

Servings: 20 bars
Preparation Time: 30 minutes

Crust:

Filling:

Topping:

Preheat oven to 350° F.

Generously grease a 9×13 baking dish with coconut oil.

In a small saucepan, over low heat, melt butter. Add almond flour, coconut flour, and salt. Press crust evenly into bottom of greased baking dish.

In a small saucepan, over low heat, gently warm coconut cream concentrate, honey and coconut oil. Add chocolate and stir until smooth. Remove from heat and spread over crust layer.

Top with 3 cups shredded coconut, spread evenly across top layer pressing down slightly into filling layer.

Bake in oven about 10 minutes, or until coconut is toasted.

Cool completely on counter, then refrigerate until firm. Cut into bars, and store in the refrigerator.

Recipe and photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

Strawberries ‘N Cream Smoothie

Strawberries 'N Cream Smoothie
Strawberries ‘N Cream Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 1 tablespoon Coconut Cream Concentrate
  • 2 teaspoons honey
  • 2 tablespoons warm water
  • 3/4 cup cold water
  • 1 1/2 cups frozen strawberries (or more to desired thickness)

Add Coconut Cream Concentrate and honey to blender with 2 tablespoons warm water. Blend until smooth.

Add cold water and frozen strawberries. Blend until smooth. Serve.

Recipe and photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

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Coconut Cream Concentrate. Buy it here!

Coconut Cream Concentrate is whole coconut meat in concentrated form. It is sometimes referred to as “coconut butter.” It contains no additives* (not even water). The dried coconut meat is ground very finely, giving it a creamy consistency due to its high-fat content, much like other nut butters. Since it is 70% fat, it is a rich source of pure coconut oil. Note: this is a food, not a cooking oil.

See Sarah Shilhavy’s article: 10 Different Ways to Eat Coconut Cream Concentrate

Buy it here!

Coconut Collagen Balls

Coconut Collagen Balls
Coconut Collagen Balls
photo by recipe author

Servings: 20
Preparation Time: 40 minutes

If the coconut cream concentrate is solid, warm it by placing the jar in a pan of hot water. After 5 minutes, when the cream melts, stir it gently till it is uniformly smooth. Once creamy, measure 1/2 cup of coconut cream concentrate into a bowl. Add collagen peptide powder, honey, vanilla extract, coconut oil, and salt. Also add the cocoa powder, if using. Mix very well using a fork. When the mixture is uniform, shape into bite size balls and keep them in a baking tray or a plate. Refrigerate for 30 mins.

Mix very well. When the mixture is uniform, shape into bite size balls and keep them on a baking tray or a plate. Refrigerate for 30 minutes.

Alternatively, the mixture can be patted into a baking pan. Score it using a knife to make bite-size squares and keep the pan in the refrigerator for 30 minutes.

Enjoy as a hard candy or, if desired, let them soften slightly at room temperature before eating.

Store in the refrigerator.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Collagen is a natural ingredient that has been used for centuries. Collagen-rich foods are a large part of traditional diets. Our ancestors utilized whole-animal nutrition, which provided an abundant amount of collagen, the native form of gelatin. Over time, we have lost touch with this powerful superfood.

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Our cattle graze on lush grasslands in Brazil and are not given hormones, steroids, or antibiotics. They eat their natural diet – grass and receive plenty of open space and sunshine. We believe in providing our animals with an environment that nature intended, and the result is a high-quality protein that is natural and pure.

Learn more about Vital Proteins Collagen Peptides here. Buy it here!

Gluten Free Maple Cinnamon Plantain Cookies

cinnamon Plantain Cookies
Gluten Free Maple Cinnamon Plantain Cookies
photo by recipe author

 

Servings: 32-35 cookies
Preparation Time: 15 minutes

  • 1 medium ripe plantain
  • 1/4 cup coconut cream concentrate
  • 2 teaspoons vanilla extract (use powder if you are AIP)
  • 1/4 cup maple syrup or honey
  • 2 heaping teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg (use mace if you are AIP)
  • 1 1/2 cups shredded coconut
  • ground cinnamon to sprinkle on top

Preheat oven to 325º F.

Prepare 2 cookie sheets with parchment paper.

Peel the plantain and process in food processor until smooth. Add all the other ingredients except the shredded coconut and process until smooth. Taste the batter to make sure it is sweet enough for you. Add the shredded coconut and just pulse until combined. Transfer the batter to a bowl.

Using a teaspoon drop the batter onto the prepared cookie sheet leaving room to expand. Use all the cookie batter this way.

Place plastic wrap over the cookie sheets and with a spatula flatten the cookies (this helps it not stick).

Bake for about 18 – 20 minutes or until the edges brown. Remove and let cool on the cookie sheet for a few minutes then transfer to a rack to finish cooling.

Jill from Sayville, NY won $50 for this recipe and photo! Submit your recipes and photos here!

Secret Ingredient Silky Chocolate Coconut Frosting

Secret Ingredient Silky Chocolate Coconut Frosting
Secret Ingredient Silky Chocolate Coconut Frosting
photo by recipe author

 

Servings: Makes approximately 1.5 cups frosting
Preparation Time: 10 minutes

Melt coconut oil in a small saucepan. Remove from heat and immediately add Coconut Cream Concentrate and raw honey to soften them, mixing well.

In a food processor, combine pumpkin puree, cocoa powder, vanilla, and salt. Add the melted oil, honey, and Coconut Cream Concentrate then blend until smooth and creamy.

Now it is ready to frost a cake or cupcakes, or transfer to a covered bowl and refrigerate until ready to use. Frosting will thicken when cold.

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