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Coconut Ice Cream

coconut ice cream
example photo shown

  • 1 pint organic half n half or heavy cream
  • 1 can organic sweetened condensed milk*
  • 1/4 cup coconut cream concentrate
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon pure almond extract
  • Raw honey (a tablespoon or so to taste – optional)
  • Ground-up nuts of choice (walnuts, etc.- optional)

Blend all ingredients together until smooth. Place mixture in your ice cream maker, following manufacturer instructions. Let run until it has reached the desired consistency.

You can also just use a very strong blender-just make sure the mixture is very cold so it will firm up when mixed (you can a few ice cubes to give it a push). Place the blended up mixture in a container and freeze it to firm up more. Enjoy!!

* You can make your own sweetened condensed milk with our
recipe here.

Recipe submitted by Natasha, Merrick, NY

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Coconut Cream Fresh Green Bean Soup

Coconut Cream Fresh Green Bean Soup
stock photo

Dairy Free

This is one of my new favorite creations. I had a bunch of green beans needing to be used up quickly. It is so simple and absolutely delicious. Enjoy!

1. In a medium saucepan, mix hot water/broth with coconut cream concentrate.

2. Steam green bean just until bright green.

3. Place all ingredients into a blender and purée until smooth.

4. Season to taste (see variations) and heat or chill.

5. Serve warm or chilled.

Variations:

  • Adjust the water/broth as desired.
  • Add your favorite snippets of herbs or spices.
  • Use broccoli in replace of green beans.

This also makes a nice dressing for your favorite salad, a sauce, dip or gravy for veggies or veggie burgers.

Recipe submitted by Adrianne, Metuchen, NJ

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Cocoa-Nut Peanut Butter Balls

Peanut Butter Balls
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No-Bake

In a small mixing bowl combine peanut butter, coconut cream concentrate, and honey until well combined. Sift in cocoa powder and coconut flour together and add to peanut butter mixture. Stir or knead mixture until it forms a ball.

Roll into small balls, about 1 inch in diameter. If desired, roll in shredded coconut. Keep in a cool place.

Recipe submitted by Rebeca, Eugene, OR

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Peanut Coconut Sauce

Peanut Coconut Sauce
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  • 1/2 cup peanut butter
  • 2 tablespoons fresh lime juice
  • 1-2 cloves fresh garlic
  • 1 teaspoon freshly minced ginger
  • 1-2 teaspoons fish sauce (to taste)
  • 1-3 tablespoons srircha (Vietnamese hot sauce) or other hot sauce to taste
  • 4 tablespoons coconut cream concentrate
  • 1/3 cup water (or more if necessary)
  • 2 tablespoons organic fermented soy sauce
  • 2 tablespoons coconut oil

Blend all ingredients in blender until smooth, adding more water if necessary. Serve with hot rice noodles, steamed vegetables, chicken or fish. Recipe submitted by Kathy, Chicago, IL

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Scottish Shortbread with Coconut Flour

Scottish Shortbread with Coconut Flour
stock photo

I cut mine in a long diamond shape – they are wonderful for the holidays and everyone seemed to like the ones I used the coconut flour in more than the traditional recipe.

Preheat oven to 325° F. Lightly grease cookie sheet(s) with coconut oil and set aside.

Combine all ingredients; use hands to knead until ingredients are blended. Press into ungreased pans (or chill and roll out to about 1/2-inch on a floured board and cut into shapes). Place on prepared cookie sheets.

Bake in preheated oven for about 20 minutes, or until lightly browned. Cut into wedges while warm or break apart.

Note: if the shortbread cools down too long it will be hard to cut, will start to break apart – if this happens just put your pan back in the oven for a couple of minutes and then cut.

Recipe submitted by Karen, Melbourne, FL

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Banana Coconut Shake

Banana Coconut Shake
Banana Coconut Shake
photo by recipe author
  • 2 refrigerated bananas
  • 1/4 teaspoon vanilla extract
  • 2 generous tablespoons honey (or to taste)
  • 1 tablespoon coconut flour
  • 2 cups crushed ice or 1 1/2 cups crushed ice & 1 cup frozen peaches
  • 1 cup coconut flakes
  • 2 cups milk or 1 1/2 cups milk & 1/2 cup heavy cream

Mix all in order given in large blender. Blend on high speed until smooth. Use organic for everything if possible. Enjoy!

Recipe submitted by Lisa, Glendale, AZ

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Coconut Flour Smothered Steak

Steak comes out fork tender! Serve with rice or mashed potatoes.

Preheat oven to 325 F.

Cut bottom round steak into several small serving sizes. Pound with a meat tenderizer for several minutes. Dredge in coconut flour (with salt and pepper added) and fry in palm or coconut oil in a large cast iron skillet. Brown on both sides and remove.

Whisk 1 tablespoon coconut flour into hot water or broth. Pour into cast iron skillet and cook over medium heat until it begins to thicken (add or decrease amount flour or broth for desired amount or consistency). Be sure to scrape up the meat bits and juices from the steak.

Place steak back into skillet with gravy and add enough water to cover meat. Place sliced onion over top and other vegetables if desired. Cover and place skillet in oven. Bake for 1 1/2 – 2 hours, add more water if needed.

Recipe submitted by Kay, Mustang, OK

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Carob Coconut Candy

Soften jar of coconut cream concentrate in warm water if necessary. If you use a food processor, you don’t need to soften it before mixing. Mix all ingredients except nuts, seeds and dried fruit together until well blended in a food processor, electric mixer, or by hand. Fold in remaining ingredients.

Drop mixture in globs on parchment paper and freeze. After it hardens, store in a jar in the refrigerator. Adjust amount of coconut to desired consistency. Add coconut oil if needed.

If you’re not happy with the final flavor after it hardens, just leave out at room temp to soften and add whatever you think it needs.

Recipe submitted by Sandy, Millville, CA

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