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Blueberry Pudding Cake

Blueberry Pudding Cake Recipe

photo by recipe author

Servings: one 9×9 pan
Preparation Time: 20 minutes

1 cup frozen blueberries
or
1 cup fresh blueberries & 1/4 cup juice of choice (I used mango)
1/2 cup coconut cream concentrate
1/2 cup full fat coconut milk*
1 large egg, at room temperature
2 tablespoons honey
1 teaspoon vanilla
1 cup almond or chestnut flour
2 teaspoons baking powder
1 teaspoon Himalayan pink salt

1. Make sure all ingredients are room temperature. The coconut cream concentrate should not be melted, but spreadable. If it is hard, immerse jar in very hot water or simmer gently on stovetop.

2. Whisk together coconut cream concentrate, coconut milk, egg, honey, and vanilla in a large mixing bowl.

3. In medium size bowl, mix together almond flour, baking powder, and salt.

4. Slowly add dry ingredients to wet, whisking until combined.

5. Preheat oven to 375 degrees F and grease a 9 x 9 baking pan. I used melted coconut oil. Pour batter into pan and spread with a small spatula. Top with blueberries.

If using fresh berries, bring berries and juice to a simmer over medium heat on the stovetop. Once it bubbles gently, reduce the heat to low and simmer for 4-5 minutes until the mixture thickens. Pour over the cake batter.

6. Bake in preheated oven for 20 – 25 minutes. 20 minutes will give you more of a pudding consistency, whereas 25 minutes will get you more on the cake side. I like to split it down the middle and go for 22, but every oven is different. Cool and serve at room temperature, topped with whipped coconut cream or ice cream.

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

Recipe submitted by Kate, Togane, Chiba, Japan

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Tropical Coconut Quinoa

Tropical Coconut Quinoa Recipe

photo by recipe author

Servings: 8
Preparation Time: 25 minutes

13.5 oz coconut milk*
1 cups water
1 1/2 cups red quinoa
1/2 cup shredded unsweetened coconut
2 limes, juice and zest
4 teaspoons chili powder
2 cups fresh or frozen pineapple, chopped
2 cups fresh or frozen mango, chopped

In a medium pot over medium heat, bring the coconut milk and water to a boil. Add quinoa and lower heat to low. Cover and simmer until all the liquid is absorbed, about 20-25 minutes.

Remove from the heat and stir in the shredded coconut, lime juice and zest and chili powder (reserve a teaspoon or so of the coconut and lime zest for garnish).

Gently stir in the pineapple and mango. Garnish with reserved shredded coconut and lime zest.

Serve at room temperature or slightly cooled.

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

Recipe submitted by Shelby, Orangevale, CA

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Gluten Free Coconut Sweet Bread

Gluten Free Coconut Sweet Bread Recipe

photo by recipe author

Servings: 6
Preparation Time: 10

1/2 cup coconut flour
1/4 cup almond flour
1/2 cup shredded coconut
1/4 – 1/2 cup granulated sweetener of choice
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs
3/4 cup full fat coconut milk*
1 1//2 teaspoons vanilla extract
1/2 teaspoon apple cider vinegar

Preheat oven to 350 degrees F.

Combine the first 6 dry ingredients in a large mixing bowl. Use a fork to get rid of the clumps from the coconut flour.

In a small bowl, whisk the eggs, coconut milk, vanilla and vinegar.

Combine the two bowls and stir until well combined and smooth.

Pour the batter into a greased bread pan.

Bake at 350 for 45 minutes.

*Baking soda and vinegar is what is the rising agent in this. They begin to act as soon as they are combined and you will want to get the bread in the oven as soon as you pour the batter into pan. Make sure your oven is preheated and ready to go!!

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

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Chai Tea Oatmeal

Coconut Chai Tea Oatmeal Recipe

photo by recipe author

Servings: 1
Preparation Time: 25 minutes

2 chai tea bags
1 cup water
1/2 cup rolled oats
1 cup unsweetened coconut milk*
1/2 teaspoon coconut extract
1/2 tablespoon chia seeds
1/2 banana, mashed
1/2 teaspoon cinnamon
1 tablespoon flaked or unsweetened, reduced fat coconut

Recipe: In a coffee or glass measuring cup, heat water and steep the tea bags for at least 5 minutes. The stronger the tea, the more the chai taste will come through.

In a small pot, heat the tea and milk over medium heat. Stir in oats, coconut extract, chia seeds and banana. Cook for approx. 20 minutes, or until desired consistency.

Pour into a bowl and sprinkle cinnamon and coconut on top.

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

Recipe submitted by Shelby, Orangevale, CA

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Pineapple, Mango and Coconut Tropical Bars

Pineapple, Mango and Coconut Tropical Bars Recipe

photo by recipe author

Servings: 12
Preparation Time: 60 minutes

For the cake:

1 cup quinoa flakes
1/2 cup brown rice flour
1/2 cup coconut flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup whole sugar
1 cup fresh or frozen pineapple
1 cup fresh or frozen mango
1/2 cup unsweetened applesauce
1/2 cup water (or unsweetened non-dairy milk)
1 flax “egg” (2 1/2 tablespoons ground flax seeds mixed with 3 tablespoons warm water)
1/2 teaspoon coconut extract
1/2 cup unsweetened shredded coconut

For the topping:

1/4 cup macadamia nuts, chopped
1/4 cup unsweetened shredded coconut
1/4 cup unsweetened flaked coconut
1 tablespoon whole sugar

Preheat oven to 350 F.

Put quinoa flakes in a food processor or blender. Puree slightly. I like to leave some chunks and not blend into a fine flour. I find it gives the cake more texture.

In a large bowl, combine the quinoa flakes, flours, baking powder, baking soda and sugar.

In the same food processor or blender, combine the pineapple and mango, and blend until smooth.

Add the pineapple and mango, along with the flax egg, applesauce, water, coconut extract and shredded coconut to the flour mixture. Mix until just combined.

Pour the mixture into an 8×8 lightly greased or sprayed baking pan. Smooth the top.

Sprinkle all the topping ingredients on top.

Bake for 40-45 minutes, or until edges become slightly brown and the coconut is toasted on top.

Allow to cool for at least 30 minutes. Cut into 12 square bars.

Recipe submitted by Shelby, Orangevale, CA

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Banana Coconut Chia Seed Pudding

Banana Coconut Chia Seed Pudding Recipe

photo by recipe author

Servings: 2
Preparation Time: 1 hour

1 cup unsweetened coconut milk*
1 large banana
1 or 2 drops coconut extract
1/2 teaspoon stevia (optional)
2 tablespoons white chia seeds (you can use any color seeds, I used white just because this pudding is light in color)

Blend milk, banana and coconut extract in a food processor until smooth. Taste and decide if you want to add stevia or any other sweetener. The banana and coconut extract should provide enough sweetness, but add the stevia (or other sweetener) to make sweeter.

Pour mixture into a bowl and add the chia seeds. Mix well and let sit for at least 1 hour, mixing occasionally.

Pudding will thicken best when left overnight in the refrigerator.

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

Recipe submitted by Shelby, Orangevale, CA

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Strawberry Mango Coconut Delight

Strawberry Mango Coconut Delight Recipe

photo by recipe author

Creamy, sweet and satisfying, the eggs yolks and coconut oil in this deliciously nourishing treat add healthy fat and slow burning energy that keeps your mind and body going strong until lunch or through the mid-afternoon slump. With these two ingredients the more, the merrier, the more you add, the longer it will keep you going!

Servings: 2-3
Preparation Time: 3 minutes

1 1/2 cups raw milk, kefir or coconut milk*
4 pastured soy-free egg yolks
1-2 tablespoons virgin coconut oil, melted
1 tablespoon honey
1 cup frozen strawberries
1 cup frozen mangos
1 teaspoon vanilla extract
dash sea salt

Blend first four ingredients until smooth, add remaining ingredients and blend until desired consistency. Serve with additional fruit if desired. Enjoy!

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

Recipe submitted by Lydia, Salem, VA

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Gluten Free Coconut Flour Carrot Cake with Chocolate Frosting

Gluten Free Coconut Flour Carrot Cake with Chocolate Frosting Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

Carrot Cake:

1 cup coconut flour
2 teaspoon cinnamon
1/4 cup + 2 tablespoons unsweetened shredded coconut
4 medium carrots, grated
6 eggs
3/4 cup organic sugar
1 medium ripe banana
8 oz crushed pineapple
1/2 cup unsweetened applesauce
1 cup coconut milk*

Chocolate Frosting:

1 cup/8 oz butter, softened
1/2 cup extra dark cocoa powder
powdered sugar, as needed (make sure it’s gluten-free)
2 teaspoons vanilla extract
4 tablespoons coconut milk*

For the cake:

Preheat the oven to 350 degrees F. Grease a 9″x13″ glass baking dish.

In a large bowl, mix the coconut flour, cinnamon, shredded coconut and grated carrots. Set aside.

In a separate bowl, whisk the eggs and gradually add the sugar, beating to add volume. Smash the ripe banana into the egg mixture and continue to beat until smooth. Add in the crushed pineapple, applesauce and coconut milk. Stir to combine.

Add the wet mixture to the bowl with the coconut flour, and stir until smooth and clumps are gone.

Pour batter into prepared baking dish and bake for 45-50 minutes. Let cool completely before icing.

For the frosting:

In a standing mixer or with a hand mixer, beat butter, cocoa and sugar until lumpy and just coming together. Add sugar as needed. Slowly add vanilla and coconut milk one tablespoon at a time. Beat on high speed until light and fluffy.

The cake is very moist and should be stored in the refrigerator.

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

Recipe submitted by Taylor, St. Augustine, FL

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