Coconut Milk

Pumpkin & Coconut Nog

Pumpkin and Coconut Nog
Pumpkin & Coconut Nog
photo by recipe author

 

Servings: 2
Preparation Time: 10 minutes

  • 2 cups coconut milk*
  • 1 banana, peeled (frozen works best but not required)
  • ¼ cup pumpkin puree
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • dash salt
  • ½ teaspoon vanilla
  • ¼ cup maple syrup
  • ice, optional

In a blender, combine all ingredients. Puree until mixture is smooth and pour into glasses.

Alternatively, you can serve the nog warm.

Note: Banana isn’t required but does add some sweetness and creaminess.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!

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Avocado Chocolate Coconut Fudge

Avocado Chocolate Coconut Fudge
Avocado Chocolate Coconut Fudge
photo by recipe author

 

Servings: 16 (2 inch squares)
Preparation Time: 1.5 hours

In small saucepan, add cocoa powder, coconut milk, sugar, and salt. Mix over medium-low heat, stirring until smooth and creamy.

Let come to low boil and continue stirring and cooking for about 5 minutes.

Add vanilla, stir again, and remove from heat.

Let mixture cool completely. (You can speed this up in fridge, but do not let it harden.)

While chocolate is cooling, whip (or blend) CCC, coconut oil and avocado in a mixing bowl (or blender), until creamy and smooth.

Add cooled chocolate mixture to avocado mixture and whip (or blend) again until very creamy and smooth, scraping sides as needed.

Line an 8×8 baking dish with parchment paper. Pour fudge into pan, spreading out evenly.

Chill fudge in fridge until firmly set (about an hour).

Cut into 2 inch squares. Serve.

Note: Keep stored in fridge.

Recipe by Lynelle. Photo by Orissa. Submit your recipes here for a chance to win $50!

Don’t Matcha Me Blue Smoothie

Don't Matcha Me Blue Smoothie
Don’t Matcha Me Blue Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 3/4 cup coconut milk
  • 1 1/2 cups frozen blueberries
  • 2 tablespoons vanilla or plain protein powder
  • 2 teaspoons matcha powder
  • honey to taste
  • 1 pump vanilla syrup, optional

Blend all ingredients in a high speed blender and serve.

Prepared by Moriah. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Soothing Hot Carob

Soothing Hot Carob
Soothing Hot Carob
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 4 ounces coconut milk
  • 4 ounces coconut water
  • 1 teaspoon granulated (or ground) ginger
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon carob powder
  • 1 teaspoon raw honey

In a saucepan, combine milk, water, ginger, turmeric and carob.

Heat until just boiling, stirring frequently to prevent scorching.

Pour into a large mug and stir in honey.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!

Matcha Green Tea Frappuccino

Matcha Green Tea Frappuccino
Matcha Green Tea Frappuccino
photo by recipe author

 

Servings: 2
Preparation Time: 3 minutes

  • 2 1/2 cups coconut milk
  • 1/2 avocado
  • 1 tablespoon honey or 5 dates
  • 1 teaspoon matcha green tea powder
  • 5-6 ice cubes

Put all ingredients in a blender and blend until smooth.

Kelly from Culpeper, Virginia won $50 for this recipe and photo! Submit your recipes and photos here for a chance to be our next winner!

Thyme for Mushroom Stew

Thyme for Mushroom Stew
Thyme for Mushroom Stew
photo by recipe author

 

Servings: 4
Preparation Time: 25-30 minutes

  • 1 pound mixed mushrooms, sliced (tough portion of stems removed)
  • 1/4 cup coconut oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • handful fresh thyme, leaves picked
  • 1 cup beef broth
  • 1 cup coconut milk
  • 2 green onions, chopped
  • salt and freshly ground black pepper, to taste
  • 1 whole lemon, sliced, for serving

Rinse and pat dry the mushrooms before slicing. Set aside.

In a large pot, on medium heat, melt the coconut oil. Add the onions and garlic to the pot and cook until soft, about 7 minutes.

Now add the mushrooms, sea salt and freshly ground black pepper, to taste. Cook mushrooms until soft.

Pour in the coconut milk and beef broth and whisk well. Allow to simmer for a few minutes and then toss in the thyme and green onions.

Serve with fresh slices of lemon to squeeze into the stew, if desired, this tangy pop of citrus brings the flavors forward.

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

Creamy Cauliflower Soup

Creamy Cauliflower Soup
Creamy Cauliflower Soup
photo by recipe author

 

Servings: 8-10
Preparation Time: 45 minutes

  • 2 heads cauliflower florets, steamed
  • 4 cups chicken broth or water
  • 1.5 – 2 cups coconut milk*
  • 2 tablespoons coconut oil
  • 2 tablespoons grass-fed butter
  • 2 tablespoons Himalayan salt
  • 1 tablespoon black pepper
  • 1 tablespoon turmeric powder
  • 1 tablespoon parsley flakes (or fresh parsley, chopped)
  • 2 teaspoons garlic powder (or 2-3 fresh cloves garlic, pressed)
  • juice 2 lemons

Blend steamed cauliflower with water, divided in several batches if needed. Add to soup pot. Add coconut milk and seasonings. Warm to desired temperature. Add fresh squeezed lemon juice.

Serve in bowls with garnish, if desired, or enjoy as is.

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

Almond Flour Raspberry Coconut Chocolate Tart

Almond Flour Raspberry Coconut Chocolate Tart
Almond Flour Raspberry Coconut Chocolate Tart
photo by recipe author

 

Servings: (1) 9 inch tart
Preparation Time: 15 minutes + chilling time

Crust:

Filling:

  • 1/2 cup coconut milk*
  • 6 ounces bittersweet chocolate chips
  • 1/4 cup organic raspberry preserves
  • 2 cups fresh whole organic raspberries

Source ingredients that are pesticide free.

Grease a 9 inch tart pan, with a removable bottom, with coconut oil.

Combine all crust ingredients in a bowl and mix well. Press crust mixture evenly into prepared tart pan.
Put bittersweet chocolate chips in a medium bowl. Bring coconut milk to a boil in a small saucepan; immediately pour coconut milk over chocolate and allow to sit for one minute, then stir until smooth. Add raspberry preserves, combine well.

Pour chocolate filling into the prepared crust. Decorate the top with fresh whole raspberries and put the tart in the fridge to cool completely for 1-2 hours, up to overnight. Serve cold with whipped cream, if desired.

Make Your Own Coconut Milk

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

Recipe and photo by Orissa. Submit your own creative coconut recipes here for a chance to win $50!

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