Coconut Milk

Cream of Carrot and Red Lentil Soup with Dairy Free Option

Cream of Carrot and Red Lentil Soup with Dairy Free Option
Cream of Carrot and Red Lentil Soup with Dairy Free Option
photo by recipe author

 

Servings: 6-8
Preparation Time: Approx. 50 minutes, including cooking time

  • 1/4 cup virgin coconut oil
  • 1 large onion, diced
  • 1 pound carrots, sliced
  • 1 1/2 cups red lentils, rinsed and drained
  • 2 teaspoon coriander
  • 2 teaspoons cumin
  • 6 cups chicken broth*
  • 2 cups whole milk or fresh coconut milk**
  • Himalayan pink salt, to taste
  • black pepper, to taste
  • Optional garnishes: dried coconut flakes or lightly toasted or fresh minced parsley
  • *Make Your Own Chicken Broth – recipe here.
  • **Make Your Own Fresh Coconut Milk – for the freshest coconut milk make homemade coconut milk. (See video at this link.)

In a large stockpot or Dutch oven, heat the coconut oil over medium heat until hot then add the onions and carrots and sauté about 7 minutes, stirring frequently.

Add the red lentils, coriander and cumin, mixing well. Cook and stir for 1 minute.

Add the chicken broth and bring to a boil. Cover, reduce heat to low and simmer 20-25 minutes, or until the lentils and carrots are tender.

Remove the pot from the heat and cool slightly.

Puree the soup in the pot using an immersion blender or in batches in a food processor or blender.

If you did not use an immersion blender, return the processed soup to the pot. Stir in your milk of choice, season to taste with salt and pepper, and reheat gently to the desired serving temperature, being careful not to boil the soup.

Garnish each serving with a sprinkling of toasted coconut flakes or fresh minced parsley, if desired.

Note: The soup in the photo was made using whole milk and garnished with toasted coconut.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut Milk Cherry Chocolate Ice Cream

Coconut Milk Cherry Chocolate Ice Cream
Coconut Milk Cherry Chocolate Ice Cream
photo by recipe author

 

Servings: 4
Preparation Time: 5 minutes

  • 4 cups frozen cherries
  • 2 frozen bananas
  • 1/4 cup coconut milk*
  • 10 dates
  • 1 tablespoon cocoa powder

Put all ingredients in a high-powered blender, using the blender’s accelerator tool to press the ingredients into the blades, until ice cream consistency is reached.

Homemade Coconut Milk

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

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Dairy Free Cranberry or Blueberry Lemon Scones

Dairy Free Cranberry or Blueberry Lemon Scones
Dairy Free Cranberry or Blueberry Lemon Scones
photo by recipe author

 

Servings: 10
Preparation Time: 25 minutes

Scones

Preheat oven to 450° F.

In a bowl stir together flour, sugar, baking powder, lemon peel, salt, and baking soda. Using a mixer or pastry blender, cut in shortening until mixture resembles coarse crumbs.

Add dried fruit; toss until well mixed.

Make a well in the center of the flour mixture. Add coconut milk all at once. Stir until just moistened.

Place dough on a lightly floured surface. Knead dough by folding and gently pressing for 10 – 12 strokes, or until dough is nearly smooth. Pat or lightly roll dough until 1/2 inch thick. Cut dough with a floured round cutter.

Place dough circles on an ungreased baking sheet. Bake about 10 minutes, or until golden. Remove biscuits from baking sheet; cool about 5 minutes.

After cooling drizzle scones with prepared Lemon Glaze if desired and serve warm.

To Make Lemon Glaze

In a small bowl combine 3/4 cup powdered sugar, 1 teaspoon fresh lemon zest, 1 teaspoon fresh lemon juice, and 3-4 teaspoons fresh coconut milk; enough to reach glazing consistency.

To Make Fresh Homemade Coconut Milk

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

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Tropical Traditions has tested this sugar for the presence of the herbicide glyphosate.

Amalia from Milford, NE won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut Cherry Banana Smoothie

Coconut Cherry Banana Smoothie
Coconut Cherry Banana Smoothie
photo by recipe author

 

Servings: 4
Preparation Time: 5 minutes

  • 3 cups coconut milk*
  • 3 cups baby spinach
  • 4 cups frozen cherries
  • 2 bananas
  • 6 dates
  • 1 teaspoon vanilla, optional

Blend coconut milk and spinach until smooth. Add remaining ingredients and blend until smooth.

Serve cold.

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

Featured Product

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Shredded Coconut. Buy here.

Tropical Traditions 100% natural Shredded Coconut, Coconut Flakes, and Coconut Chips are made from organic dried coconuts in the Philippines that are grown with no fertilizers or pesticides. This premium dried coconut contains no additives or preservatives, and is not sweetened. Unlike most dried coconut on the market, our dried coconut products are not treated with sulfites to keep them white.

They are a great addition to recipes and baking, or just for snacks! Note: The Shredded Coconut is a very small cut, suitable for baking, such as making macaroons. The Coconut Flakes are a larger shredded coconut cut, perfect for garnishing or toppings, such as the top of a coconut cream pie. The Coconut Chips are a much larger cut that can be used as a snack food. You can mix them with nuts and dried fruit, for example.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut Almond Chocolate Pudding

Coconut Almond Chocolate Pudding
Coconut Almond Chocolate Pudding
photo by recipe author

 

Servings: 4
Preparation Time: 5 minutes

Place all ingredients in a food processor and blend until desired consistency is reached.

Homemade Coconut Milk:

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

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Minty Cocoa

Minty Cocoa
Minty Cocoa
photo by recipe author

 

Servings: 2
Preparation Time: 5 minutes

Heat and whisk milk and cocoa powder in a saucepan over medium heat. Remove from heat and whisk in remaining ingredients.

Homemade Fresh Coconut Milk:

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

Serve with natural marshmallows.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Pumpkin Pie Dip

Pumpkin Pie Dip
Pumpkin Pie Dip
photo by recipe author

 

Servings: 10
Preparation Time: 4 hours

  • 1 1/2 cups coconut milk, chilled*
  • 1/2 cup pumpkin puree
  • 4 ounces coconut milk yogurt
  • 1/4 cup maple syrup
  • 1 teaspoon pumpkin pie spice
  • Fruit, cookies, etc., for serving

In a blender, combine the chilled coconut milk, pumpkin puree, coconut milk yogurt, maple syrup and pumpkin pie spice. Blend until smooth.

If desired, cut the top off of a pie pumpkin and scoop out seeds. Pour dip into pumpkin shell. Refrigerate about 4 hours or overnight before serving. Serve with fruit or cookies.

Homemade Fresh Coconut Milk:

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

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

Maple Chocolate Pudding Popsicles

Maple Chocolate Pudding Popsicles
Maple Chocolate Pudding Popsicles
photo by recipe author

 

Servings: 6
Preparation Time: 15 minutes active, 6 hours to set

Mix cacao powder and corn starch. Over medium heat, whisk in milk one cup at a time, and stir in maple syrup. Continue to stir, bringing mixture to a boil, then boil and stir for a minute.

Turn off heat. Stir in coconut oil, vanilla, and salt.

Mix well, and allow to cool for about 30 minutes. Pour into popsicle molds, and freeze at least six hours. Store in the freezer.

Homemade Coconut Milk:

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

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photo here!