Brian - Admin - Page 84

Coconut Baked Oatmeal

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8-12
Preparation Time: 7-10 min

1/2 cup coconut oil
1/2 cup butter
6 cups rolled oats
2 cups whole milk (increase if using thick rolled oats)
2/3 cup honey
4 eggs
1 3/4 teaspoon salt
1 1/2 teaspoon cinnamon
3 teaspoons baking powder
1 teaspoon pure vanilla extract

Preheat oven to 350 F. Grease a 9×13 baking dish.

Melt coconut oil and butter over low heat. In a bowl mix oats, milk, honey, eggs, vanilla, melted coconut oil and butter. Mix in salt, cinnamon and baking powder last. Mix well, pour into baking dish and bake for 30 min. Enjoy!

Recipe submitted by Melissa, Post Falls, ID

Submit your recipe here!

Chocolate Almond Coconut Bites

Photo by recipe author

Servings: 8 bites
Preparation Time: 2 1/2 hours

Coconut filling:

1/2 cup shredded coconut
1/4 teaspoon almond extract
2 tablespoons Coconut Cream Concentrate
3 tablespoons maple syrup
2 tablespoons coconut milk*
16 almonds

Chocolate sauce:
makes 1 1/2 cups sauce

1/4 + 1/8 cup cocoa powder
3/4 cup coconut oil
4 tablespoons Coconut Cream Concentrate
5 tablespoons maple syrup
2 teaspoons vanilla bean paste

For the coconut filling:

Mix all the ingredients except for the almonds until it becomes moist. Form into 8 rectangular bites, about 1 tablespoon of mixture. Line a baking sheet with parchment paper and place 8 coconut bites on the paper. Place 2 almonds on each bite, and refrigerate overnight or 1 hour.

Dip/pour chocolate sauce over the bites and refrigerate until hard.

For the chocolate sauce:

Place all ingredients in a blender and mix well. This sauce can be used for dipping, for chocolate-covered almonds, over ice cream, etc. If refrigerated, melt over warm water bath.

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

Recipe submitted by Noelle, East Lansing, MI

Submit your recipe here!

Homemade Coconut Granola Bars

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 20
Preparation Time: 5 minutes, 10 to bake

4 cups uncooked oats
1 cup organic whole sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup shredded coconut
1 cup chopped nuts (may use any you like)
3/4 cup melted coconut oil
1/2 cup raw honey
2/3 cup peanut butter
1/4 cup wheat germ

Preheat oven to 450 degrees F.

Combine all ingredients in a large mixing bowl. Mix well and press into a well greased 15 1/2 inch by 10 1/2 inch jelly roll pan.

Bake in preheated oven for 8-10 minutes. Store in an airtight container to keep them chewy.

Recipe submitted by Chanelle, Beaumont, CA

Submit your recipe here!

Garden Fresh Coconut Oil Stir Fry

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 10 minutes

coconut oil, as needed
1 pound cooked chopped meat (chicken, steak, etc)
2 eggs
2 carrots, sliced bias
2 celery stalks, sliced bias
1 bunch kale sliced in strips
2 bunches collard sliced in strips
3 cups cooked jasmine rice
organic fermented soy sauce

Heat the oil in a large frying pan over medium heat.

Stir fry the meat until browned (or just until heated through). Add eggs, stir to break up while cooking. Add carrots, fry until very slightly tender. Stir in celery and cook slightly.

Add chopped kale and collards, fry a few minutes before adding rice, frying and stirring for approximately 5 – 8 minutes. Serve with organic fermented soy sauce.

Recipe submitted by Chrissy, Highland, NY

Submit your recipe here!

Coconut Banana Cream Pie

Prepared by Sarah Shilhavy – Photo by Jeremiah Shilhavy

1/4 cup cornstarch
2/3 cup sugar
pinch of salt
2 cups heavy cream
3 egg yolks, beaten
2 tablespoons butter
1 1/2 teaspoons vanilla extract
4 bananas
1 recipe Coconut Oil Pie Crust, baked
toasted coconut flakes

Whipped Cream:

1 cup heavy cream
1/2 teaspoon vanilla extract
1-2 tablespoons sugar or honey (gently melt and cool honey if using)

Combine the cornstarch, sugar and salt in a medium saucepan. Whisk cream in gradually. Cook over medium heat, whisking constantly until the mixture is bubbly but do not let it come to a rolling boil. Whisk until custard is thick, about 2 minutes.

Slowly whisk some of the hot custard into the beaten egg yolks, then whisk back into the custard. Cook for about 2 more minutes over medium-low heat, stirring constantly.

Remove the mixture from the stove and whisk in butter and vanilla. Set aside.

Slice the bananas and place a layer on the bottom of the cooled crust. Spread about half of the custard over the bananas to cover, and top with another layer of the remaining slices and custard. Refrigerate until cold.

Using chilled beaters and bowl; whip all the whipped cream ingredients until soft peaks form. Spread unto chilled pie and top with toasted coconut.

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Coconut Banana Colada Smoothie

Photo by recipe author

Servings: 1
Preparation Time: 5 minutes

3/4 cup coconut milk*
1/2 cup pineapple juice
1 frozen banana (it doesn’t need to be frozen, but they are the best!)
1/4 cup pineapple chunks
1/2 cup plain Greek yogurt
1 teaspoon vanilla extract
pinch of salt
dried coconut flakes

Recipe: Combine all ingredients except dried coconut in a blender and puree until smooth. Garnish with coconut if desired.

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

Recipe submitted by Jessica, Pittsburgh, PA

Submit your recipe here!

Whole Wheat Toasted Coconut Banana Muffins

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 22-24 muffins
Preparation Time: 15 minutes

3 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
3/4 – 1 cup sugar (granulated or whole brown)
1 cup melted coconut oil
1 tablespoon water
3 eggs
5 overripe bananas, coarsely mashed
unsweetened, dried coconut flakes or chips

Preheat oven to 325 degrees F.

Whisk the flour, baking soda, baking powder, salt, nutmeg and cinnamon in a medium bowl. Set aside.

Beat the vanilla, sugar, coconut oil, water and eggs in a large bowl until well blended. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among 22-24 muffin cups with paper liners. Sprinkle tops generously with dried coconut.

Bake the muffins in preheated oven for around 20-25 minutes. The coconut will be golden brown and a toothpick inserted into the center of a muffin will come out clean.

Recipe courtesy Sarah Shilhavy

Submit your recipe here!