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Coconut Cream Red Lentil Soup

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1/4 cup chopped onion
4 cloves garlic (minced)
2 tablespoon organic olive oil
1 cup organic red lentils
4 cups organic chicken broth
2 cups water
3-4 tablespoon organic coconut cream concentrate, to taste
1 tablespoon organic curry seasoning
1 tablespoon organic cumin
Salt and pepper to taste

In a sauce pan sauté onion and garlic in oil for 1 minute. Stir in red lentils. Add chicken broth and water, bring to a boil over medium heat. Stir in coconut cream, curry seasoning, cumin, salt and pepper.

Cook for 30-40 minutes or until lentils are soft and cooked through. Ladle into serving bowls and top with yogurt if desired. Enjoy.

Note: You can also make your own broth from chicken bones (ex. the neck, back, etc.)

Recipe submitted by Marianita, West Bend, WI

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Cream of Cauliflower Soup

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2 tablespoons coconut oil
2 tablespoons coconut flour
16 oz rice milk
14 oz coconut milk*
1/4 teaspoon turmeric
1 teaspoon Dijon mustard
1 teaspoon Himalayan salt
1/8 teaspoon ground black pepper
1 head of cauliflower, steamed and drained
2 tablespoons nutritional yeast, optional
Shredded parmesan cheese, to taste
Tamari sauce (optional)

Place the coconut oil in a medium sized saucepan, over medium heat. When melted, add coconut flour and stir until lightly browned. Add rice milk and stir. Stir in coconut milk.

When those ingredients are warm, stir in the salt, pepper, turmeric, and mustard, and mix until well combined.

Cut steamed cauliflower into small chunks and add to soup pot. Stir frequently and when all is very hot, lower the temperature to medium low, and add in the parmesan cheese and tamari to taste.

When ready to serve, top with nutritional yeast (if desired), and have a feast.

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

Recipe submitted by Ameena, Worcester, MA

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Toasted Coconut Cream

Recipe may be doubled, tripled, or more, depending on amount desired. If you love toasted coconut, make this recipe in fairly large quantities. You will be amazed at how many things you will want to stir this stuff into!

1 cup coconut cream concentrate
1 tablespoon (heaping) virgin coconut oil or palm shortening

Place coconut cream concentrate in a small saucepan over medium-low heat. Stir occasionally. After a few minutes, you will begin seeing caramel-colored swirls and streaks coming from the bottom of the pan as you stir. When this happens, lower heat to very low. Stir constantly.

When coconut cream concentrate begins to “toast,” the remaining process happens quickly. Continue stirring over very low heat until coconut cream concentrate is a golden caramel color throughout, about 15 to 20 minutes. Stir in virgin coconut oil or palm shortening until combined. This replaces some of the moisture lost during cooking and also gives the toasted coconut cream an even smoother, creamier consistency. It also helps make it much softer-set when cooled. Store in an air-tight container at room temperature (like on kitchen counter, hehe).

Things to use this with:

Toasted Coconut Creamy Hot Chocolate. Add 2 teaspoons TCC (or more, to taste) to 1 tablespoon Hot Fudge Sauce. Slowly add 6 to 8 oz very hot water, stirring constantly to combine. Stir in a teaspoon (or more) peanut butter or other nut butter or a few drops of pure mint extract for a delicious twist.
Stir warm TCC into plain or vanilla yogurt and chill. Yogurt will be thicker than before, super creamy, and will taste like toasted coconut cream yogurt! Add a sprinkle of toasted shredded organic coconut and/or fresh fruit.
Coffee and coffee drinks.
Toasted coconut cream “milk” for chai tea (dairy-free).
Warmed/melted and stirred into any waffle/pancake/cookie/cake batter for lovely smooth, toasted coconuttiness.
Mixed with honey, vanilla, and a sprinkle of cinnamon; warmed to make pancake/waffle, ice cream, or other dessert syrup.
A couple teaspoons (or more) mixed with 6 to 8 ounces water and fresh lemon (or lime) juice, to taste, for a very refreshing and light toasted coconut-citrus drink, delicious hot or iced. Organic raw honey may also be added, if desired, to taste.

Recipe submitted by Jerri, Monroe, LA

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Honey-Sweetened Hot Fudge Sauce

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Yield: 8 ounces of thick, creamy, velvety hot fudge sauce

I emphasize the salt step because it really is important. The salt really brings out the chocolate flavor. The reason for being so fussy over the salt instead of just adding more cacao powder is that, without the right amount of salt, you can easily add too much chocolate and end up with a thick, extra-dark chocolate (not in a good way, though), bitter goop. Follow these steps for a super easy, decadent, pretty healthy fudge sauce with a rich chocolate fudge taste that is sweet but not sickeningly so.

3 tablespoons unsalted butter, cut into small chunks
3 tablespoon (heaping) organic raw honey (or more, to taste)
3 tablespoon (heaping) virgin coconut oil
2 tablespoons organic 100% cocoa powder
¼ teaspoon cinnamon
2 teaspoons pure vanilla extract
¼ – ½ teaspoon Himalayan salt

Place butter, honey, and coconut oil in a medium saucepan and melt over low heat. Whisk to combine. Add remaining ingredients. Start out with the smaller amount of salt.

Whisk mixture thoroughly to combine. Sample and adjust sweetness and chocolatey-ness to taste. If chocolate flavor seems muted, add more salt, increasing by a few grains at a time until chocolate flavor is deep and fudgy. You should not ever be able to taste salt in the sauce. The salt really enhances the chocolate flavor, so don’t skip it! Just go slowly and measure as you go to record the final amount used to know for your next batch! As a guideline, I used about 1/4 tsp plus 1/8 tsp in mine, but this will vary a lot with personal taste.

Store sauce in fridge in a glass jar. Sauce sets up in the fridge but is soft-set, similar to the consistency of non-refrigerated PB and is, yes, spreadable straight out of the fridge! Or gently re-heat sauce for “hot fudge.”

Variation: Add 1 to 2 tablespoons slightly warmed Toasted Coconut Cream to the above recipe during main mixing step for a rich toasted coconut-fudge sauce, if you dare!

Recipe submitted by Jerri, Monroe, LA

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Coconut Cream Mocha

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1/2 cup cocoa powder
1/3 cup sugar or honey
3 1/2 cups whole milk
1/2 cup water
1/4 cup coconut cream concentrate
1 1/2 – 2 cups strong black coffee
2 teaspoons vanilla extract
whipped cream, for garnish – optional
ice cream, of your choice for garnish – optional

In a large saucepan with a wire whisk, stir together cocoa and sweetener. Over medium heat, add 1 cup of milk, the water and coconut cream concentrate. Whisk and bring to a simmer.

Add coffee and remaining milk and whisk until mocha is nice and hot. Add vanilla. Remove from heat and serve with a spoonful of the optional garnishes if desired. Enjoy!!

Note: For a real energy booster, add 3 tablespoons of coconut oil.

Recipe submitted by Sarah, WI

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Coconut Barbecue Sauce

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½ cup coconut oil
½ cup raw unfiltered cider vinegar or coconut water vinegar
8 oz tomato sauce
2 tablespoons chopped onion
1 teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon celery seed
¼ teaspoon garlic powder
½ teaspoon sage or poultry seasoning
1 tablespoon raw honey

Combine all ingredients in cooking pot. Bring to boil over medium-high heat, stirring occasionally. Boil one minute. Lower temperature and simmer for 20-30 minutes uncovered. Strain out onion bits if desired.

Store in refrigerator for up to 10 weeks.

Note: Seasonings can be adjusted to taste.

Recipe submitted by Karen, Dade City, FL

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Paprika Coconut Chicken

1 medium onion, chopped
1-2 cloves garlic, minced (or ½ teaspoon garlic powder)
2 teaspoons (or more) expeller-pressed coconut oil
1 chicken, cut up
1 cup chicken broth
1 tablespoons sweet Hungarian paprika (or to taste)
1 – 1 ½ tablespoons coconut flour
8 ounces sour cream

Sauté onion and garlic in oil. Add chicken; brown on all sides. Add broth, and paprika to taste. Cover and simmer until chicken is tender (do not boil but simmer; this may take longer). You may want to remove the white meat first.

Remove all chicken; keep chicken warm while preparing sauce. Reserve cooking liquid from chicken.

Mix coconut flour and sour cream, add a bit of sauce from chicken and mix together. Put this back into the pot used for cooking chicken – mix with sauce. Cook for 1 minute without boiling. Taste for seasoning – add salt if necessary or more paprika. Return chicken pieces to the pot.

Serve with noodles or rice.

Recipe submitted by Simi, Los Angeles, CA

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Easy Baked Coconut Custard

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2 cups whole milk
2 eggs
1/3 cup (or less) honey
big pinch salt
1/3 cup coconut cream concentrate
grated coconut, optional

Preheat oven to 350 degrees.

Mix all ingredients together. Pour into individual ramekins and bake anywhere from 20 – 50 minutes (depending on size of ramekins) until just set. DO NOT OVERCOOK ! YUM!

Recipe submitted by Cynthia, Addison, TX

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