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The Coconut Banana Split Deconstructed

Coconut Banana Split Deconstructed

Photo by recipe author

Servings: 6-8
Preparation Time: 35 minutes

A light variation on a classic!

3 or 4 large bananas
4 tablespoons unsalted butter
4 tablespoons organic dark brown sugar
1/2 cup organic shredded coconut
3/4 cup organic cane sugar
2 cups buttermilk
2 cups whipping cream
1 teaspoon rose water
pinch of salt
1 cup yogurt
organic powdered sugar to taste
chopped pistachios

Cut the bananas in rounds. In a deep skillet, heat unsalted butter. When the butter melts, add in the brown sugar. When the sugar has dissolved in the butter, toss in the banana pieces and coat them well.

When the bananas are cooked and glossy (this only takes a few minutes), add in shredded coconut. Blend it in well, then take the bananas off the heat and set them aside to cool.

Now on to the ice cream part. I decided a Sweet Lassi Rose Ice Cream would be great with the bananas. This is what I did:

In a large bowl mix cane sugar and buttermilk. Whisk it together well until the sugar is blended in, then add in whipping cream, rose water, and salt. Pour everything into an ice cream maker and process as usual. Put it into the freezer until you’re ready.

Next we make something called Sirkhand. Take the yogurt and place it in a yogurt strainer suspended over a glass. Let it drain for at least 4 hours, or until it’s slightly thickened. Mix in a bit of powdered sugar to sweeten it slightly.

Putting It All Together

On the bottom of a small, slender glass place a spoonful of Sirkhand. Add a sprinkling of finely chopped pistachio nuts, 3 pieces of the cooked coconut-coated bananas, 2 scoops of Sweet Rose Lassi Ice Cream, and another small sprinkle of chopped pistachio nuts. Repeat the process in other glasses until everything is used up.

There it is. When a spoon is dipped in, one gets all the flavors of a banana split, without the traditional shape. With the butter and coconut flavor, a small dessert goes a long way. It’s rich but not heavy. So this is my version of a Banana Split.

Recipe submitted by Kathy, Sonoma, CA

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Strawberry Vanilla Coconut Smoothie

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

1 serving

1/2 cup plain organic yogurt (Greek or goat’s milk is best!)
2/3 cup coconut or organic whole raw milk*
1 1/2 teaspoons vanilla extract
8 large strawberries, fresh or frozen (if using fresh add ice cubes to taste)
1-2 tablespoons coconut oil, melted

Blend everything except coconut oil. Slowly pour coconut oil in while blender is running. Pour into a glass, garnish with some dried coconut or a fresh strawberry if desired and enjoy!

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

Recipe courtesy Sarah Shilhavy

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Gluten Free Coconut Flour Crepes

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 3 minutes

1 cup coconut milk*
1/4 cup milk
3 eggs
1/4 cup coconut flour
2 tablespoons tapioca flour
dash of salt
coconut oil for griddle or pan
Mix all wet ingredients together then add all dry ingredients. Mix until there are no lumps.

Spoon onto greased pan or griddle to about 6″ in diameter. Batter is runny, so they will be very thin. Coconut flour always takes a while to cook. Flip when the top appears dry. These are quite fragile, so flip carefully. But, they are well worth the effort.

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

Recipe submitted by Sharla, Nampa, ID

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Coconut Rosemary Meatloaf

This is one of my favorite meatloaf recipes. It always gives you a moist, flavorful meatloaf that takes very little time to make.

As the video will demonstrate, all you really do here is mix everything together, pack it into the loaf pan and then bake. My tip for avoiding the infamous onion-crying is to stick the offending vegetable in the freezer for a few minutes. Or refrigerate it until cold. Either way, it’ll work if it gets cold enough. Just don’t let the thing freeze, as that’ll take away the flavor.

If you don’t want to bake the meatloaf right away you can seal the loaf pan in a zip lock bag (or something of the sort) and refrigerate it overnight (but no longer then that). When you want to eat it, simply remove the pan from the refrigerator and let it come to room temperature as the oven preheats. This is an important step. Never, ever stick a cold pan in a hot oven. Not unless you want to try to crack your loaf pan or explode your meatloaf.

You’ll know your meatloaf is done when the center feels firm when pressed (as apposed to mushy) and it isn’t draining any more meat juices.

That’s it! Enjoy your meatloaf!

Sarah:)

Coconut Rosemary Meatloaf

Rosemary Meatloaf with Coconut Cream Concentrate recipe photo

Prepared using
Grass-fed ground beef
Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

2 pounds lean ground beef
2 teaspoons salt
1/4 teaspoon ground black pepper
2 eggs, lightly beaten
1/2 cup whole wheat bread crumbs or oatmeal or whole wheat crackers
1/2 cup water with 2 teaspoons coconut cream concentrate dissolved in it
1 teaspoon organic fermented soy sauce
1/2 cup finely chopped onion
1 teaspoon dried leaf thyme, crumbled
1 teaspoon dried leaf rosemary, crumbled
Coconut oil

Preheat oven to at 350 degrees F.

Mix ground beef, salt, pepper, eggs, bread crumbs, water and coconut cream
concentrate, soy sauce, onion, thyme, and rosemary.

Pack into a loaf pan greased with coconut oil or form into a loaf and place on a baking sheet with sides, such as a jelly roll pan. Bake in preheated oven for 1 hour. If desired, serve meatloaf with heated tomato sauce or gravy, or salsa.

Recipe submitted by Tammy, Cape Girardeau, MO

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Super Nutty Granola Crunch

Photo by recipe author

Servings: 20
Preparation Time: 30 minutes

1 cup whole dates, pitted
2 large bananas
2 tablespoons cinnamon
1 cup hot water
1 lb. old fashioned rolled oats
1/2 lb. unsweetened coconut (flakes or chips)
1 lb. walnuts, chopped
1/2 cup raw pumpkin seeds
1/2 cup sliced almonds
2 cup golden raisins

Preheat oven to 250 degrees F.

In a blender, combine dates, bananas, cinnamon and water. Blend until smooth. Add more water a tablespoon at a time if mixture is too thick.

In a large bowl, mix together oats and date mixture until coated, breaking up very large clusters. Stir in dried coconut.

Bake in a thin layer on a baking sheet (must be done in small batches), stirring occasionally to desired crunchiness. About 1 to 1.5 hours.

Remove from oven and cool. Stir in walnuts, pumpkin seeds, almonds and raisins. Store in an airtight container.

Additional stir in ideas: Dried fruits or a combination of blueberries, strawberries, cherries, cranberries, etc.

Recipe submitted by Jo, Farmington, NM

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Coconut Pudding Squares

Photo by recipe author

Servings: 12
Preparation Time: 10 minutes

2 cups coconut milk*
6 tablespoons organic whole sugar
5 tablespoons cornstarch
1/4 teaspoon vanilla (if desired)
1 cup whole milk

Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into coconut milk. (Add vanilla if desired.) Heat over low stirring consistently until thickened. Add remainder of coconut milk and whole milk and continue to heat until thickened.

Pour into 8 inch square pan and chill until firm. Cut into squares.

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

Recipe submitted by Leah, NY

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Coconut Peanut Butter Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 12
Preparation Time: 20 minutes

1/2 cup butter, softened
1/2 cup Coconut Peanut Butter
1/2 cup organic whole sugar
1/2 cup honey
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/2 teaspoon vanilla
1 1/4 cup flour (white or whole wheat)
1/3 cup shredded coconut

Preheat oven to 375 degrees F.

Beat together butter and coconut peanut butter for 30 seconds. Add sugar, honey, baking soda and baking powder. Beat together for 30 seconds. Add egg and vanilla and mix well. Add flour and shredded coconut and mix until all combined.

Roll out 1 inch balls and place on ungreased cookie sheet (line with parchment paper is needed). Press with fork and sprinkle with sugar if desired.

Bake for 7-9 minutes or until bottoms are lightly browned.

Cool on rack or cookie sheet, then enjoy!

Recipe submitted by Katrina, Carson City, NV

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Whole Wheat Bread

Photo by recipe author

Servings: Makes 2 loaves
Preparation Time: 2 hours, 30 minutes

2 3/4 cups warm water*
1/4 cup plus 2 tablespoons honey
4 teaspoons active dry yeast
1/3 cup coconut oil
4 teaspoons lemon juice
4 teaspoons salt
1 cup oat bran
2 cups whole wheat flour
4+ cups unbleached all-purpose flour
Butter, as needed

Mix water and 2 tablespoons honey together in glass bowl. Sprinkle yeast over the water, then let proof for 10 minutes. Add the rest in order given and mix well. Add more flour as needed, perhaps up to four cups, until dough is no longer sticky.

Knead until the dough is smooth and elastic.* Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide it in half. Let rest 10 minutes.

Shape into loaves and place in greased pans. Let rise until nearly double, about 1 hour. 20 minutes before done rising a second time, set oven to 350 degrees. When it’s done rising and oven is at the right temperature, bake for 25-35 minutes, or until the bread is golden brown on top and sounds hollow when tapped. Brush the tops of the loaves with butter.

*Usually, I test the water by sticking my finger in it, and if I can just barely leave my finger in the water for 5 seconds, then I know it’s the right temperature

*The dough is elastic “if you lightly poke your finger in the dough, it pretty much springs back.”

Recipe submitted by Ra’chel, Heredia, Costa Rica

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