Raw Honey

Sweet Potato Coconut Peanut Butter Soup

Sweet Potato Coconut Peanut Butter Soup recipe photo
Sweet Potato Coconut Peanut Butter Soup
Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

In a large saucepan, heat coconut oil over medium heat. Stir in onion, ginger and garlic. Sauté for 1 minute. Add sweet potato, cayenne, salt, black pepper, and chicken broth.

Bring to a boil. Reduce the heat into medium-low heat; simmer until the potatoes are tender, about 25 minutes.

Puree the soup in the saucepan using an immersion blender or a regular blender in 2 batches.

Return the soup to the saucepan. Stir in coconut peanut butter and honey, continue stirring until peanut butter and honey melts. Serve hot.


Recipe courtesy Marianita Shilhavy

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Gluten Free Coconut Flour Orange Cake with Coconut Oil Frosting

Gluten Free Coconut Flour Organic Cake recipe photo
Gluten Free Coconut Flour Organic Cake Frosting recipe photo
Gluten Free Coconut Flour Organic Cake
Photos by recipe author

Preparation time: 15 minutes
Servings: 5-8

I give you a method for melting the coconut oil while greasing the pan, saving you a dish. You can certainly melt the coconut oil in one pan and grease the pan separately. Also, I add the coconut oil last just in case it is still pretty warm. The eggs already mixed with the other ingredients provides a bit of a buffer in case the oil is still too warm. Scrambled egg cake is not what we’re after here.

Preheat the oven to 350 degrees. Measure out coconut oil and place in an 8″x8″ pan. Place the pan in the oven to melt the coconut oil.

While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest together.

Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients. Combine coconut flour, baking powder and salt. Stir the dry ingredients into the wet.

Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Then pour the coconut oil into the batter and mix until all lumps are gone.

Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean. Place the cake on a cooling rack.

After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange half right over the whole cake, making sure to evenly distribute the juice.

Orange Coconut Oil Frosting

Be sure to melt your coconut oil in a glass bowl. I do this by putting the bowl over a small pan of simmering water.

  • 1/2 cup coconut oil, melted in a glass bowl
  • 9 drops of liquid stevia (alternatively, you could use a couple of teaspoons of raw honey
  • 1 packed teaspoon orange zest
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy.

At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it.

Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin frosting, but it is just enough.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Shannon, Dexter, MI

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Coconut Flour Grapefruit Pound Cake (Gluten Free)

Gluten Free Coconut Flour Grapefruit Pound Cake recipe photo
Gluten Free Coconut Flour Grapefruit Pound Cake
Photo by Recipe Author

This coconut flour pound cake recipe is wonderfully delicate and moist. The grapefruit juice and yogurt combined really gives the cake a sweet, yet tart flavor. It would be just as delicious with lemon, lime, or orange juice/zest.

Servings: 8-10 (1 loaf)
Preparation Time: 15 minutes

  • 5 eggs
  • 2 to 4 tablespoons raw honey (sweeten to your taste)
  • 1/2 teaspoon vanilla extract
  • 1 cup whole milk yogurt
  • 2/3 cup freshly squeezed grapefruit juice
  • zest of 1 large grapefruit (about 3 teaspoons)
  • 1/2 cup (1 stick) butter, melted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup coconut flour, sifted

Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan with coconut oil, line the bottom of the loaf pan with parchment paper. Grease, with coconut oil, and flour the pan using coconut flour.

In a large bowl beat the eggs with an electric mixer; next add the honey, vanilla, yogurt, and grapefruit juice and zest, mix until combined. Add the melted butter in a constant stream, mixing continuously.

Using a spoon or spatula fold in the dry ingredients to the wet – baking powder, salt, and sifted coconut flour. Mix well after each addition.

Bake for 45 to 55 minutes, until a toothpick inserted in the center of cake comes out clean. Let cake cool for 5 minutes in pan. Invert on a cooling rack and let cool completely……if you can wait that long 🙂

Recipe submitted by Shannon, Fort Worth, TX

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Coconut Cream Cinnamon Oatmeal

Coconut Cream Cinnamon Oatmeal prepared using Coconut Cream Concentrate, Organic Cinnamon, and Organic Raw Canadian Honey recipe photo
Coconut Cream Cinnamon Oatmeal prepared using Coconut Cream Concentrate, Organic Cinnamon, and Organic Raw Canadian Honey

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 2
Preparation time: 2 minutes

Bring water to boil in a medium saucepan. Add oats and cook for 5 minutes, stirring occasionally.

After 5 minutes add honey, cinnamon, Coconut Cream Concentrate and seeds (if desired). Let simmer for 5 more minutes. Serve with extra honey and cinnamon to add to taste.

Recipe submitted by Victor, Mineral Wells, TX

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Vanilla Coconut Cream Candy

Vanilla Coconut Cream Candy made with Organic Coconut Cream Concentrate recipe photo. Photo by Jeremiah Shilhavy, all copyrights reserved. Prepared by Sarah Shilhavy.
Vanilla Coconut Cream Candy made with Organic Coconut Cream Concentrate

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Preparation Time: 5 minutes

Servings: 30 pieces about 1/2 inch thick

Slightly warm the coconut cream concentrate over a bowl or pan of hot water until it can be stirred.

Stir in the honey, vanilla and chopped nuts into the coconut cream concentrate until well mixed.

Before it hardens, shape mixture into rolls and wrap in waxed paper. Let harden in the refrigerator and slice into rounds to eat as candy once firm. Store in refrigerator or at room temperature if below 75 degrees.

Recipe submitted by Annette, West Monroe, LA

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Jamaican Inspired Cabbage Slaw

Cabbage Slaw
stock photo

  • 1/4 head green cabbage
  • 1/4 head purple cabbage
  • 1 carrot, grated
  • 2 1/2 tablespoons apple cider vinegar
  • 3/4 teaspoon mustard powder
  • 1/4 cup coconut oil, melted
  • 1/3 cup mango, pureed
  • 1/4 teaspoon raw honey
  • 1 scotch bonnet pepper (or habanero pepper), split lengthwise
  • Squeeze of lime juice
  • Dried, unsweetened coconut, optional

In a large bowl chop cabbage to desired size and add carrot.

Whisk vinegar, mustard powder, oil, mango and honey until creamy. Stir in scotch bonnet pepper.

Place dressing in fridge and let pepper soak for 15-20 minutes. Remove pepper or for spicier slaw puree mixture with pepper in (optional). Stir into cabbage. Top with coconut if desired.

Serves 4-6.

Recipe submitted by Elizabeth, West Jordan, UT

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Strawberry Coconut Parfait

Strawberry Coconut Parfait
stock photo

Dairy-free 2 servings Strawberry syrup:

  • 1 cup fresh strawberries
  • 1/4 cup honey



  • 1/2 cup sliced strawberries
  • 1/2 cup toasted coconut

Blend syrup ingredients in a blender until smooth. Pour into a bowl and set aside. Wash blender pitcher. Place all cream ingredients except water into blender. Add water as needed, blending until a smooth pudding texture is reached. To assemble: Spoon cream into 2 parfait glasses. Top with sliced strawberries and toasted coconut. Dizzle strawberry syrup over the top.

Recipe submitted by Janet, La Crosse, WI

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Frosted Coconut-Banana Bread

This is a wonderful, gluten-free/casein-free bread. The honey can be cut in half to yield a lighter bread, otherwise it’s very much a cake. Sugar can be substituted (2/3 cup sugar = 1/2 cup honey).

For Bread:

For Frosting:

1. Preheat oven to 350 F. Using a hand mixer, mash bananas.

2. Add 3 eggs and beat until frothy, 3-5 min.

3. Add honey, oil, baking soda, vanilla, salt, and cinnamon and mix until incorporated, 1-3 minutes.

4. Add coconut flakes and almond meal, and mix well, 1-3 minutes. If using walnuts, add now.

5. Bake for 30 minutes in a casserole dish centered in the oven so the bread will bake evenly. If using mini-cupcake tins bake for 12 min, regular size cupcake tins bake for 20 minutes. This is also great in a loaf pan; bake at 325 F for 40 min or until tester comes out clean.

While the cake is baking, prepare the frosting.

1. Using the hand mixer, mash the bananas.

2. Add the oil, sugar, vanilla and salt and mix until smooth. Set this aside until the bread has cooled, and then frost.

Recipe submitted by Marisa, San Jose, CA

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