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Iced Coconut Mocha Cappuccino

It’s also known as “Iced Mochaccino”. It’s similar to iced coffee. What’s the difference? Iced coffee is filled with chunky ice, and doesn’t have chocolate (unless you want it, of course) and is simply sweetened with either a flavored syrup or sugar.

Just a note: don’t buy that flavored syrup stuff. It’s usually mostly corn syrup. There are lots of good, healthy recipes (usually just sugar or honey plus water plus flavor extract) that you can make yourself. And it tastes the same, if not better.

So anyway, back to the title recipe. I recommend using French roast coffee since it has a strong, dark flavor that compliments the chocolate and creamy milk. If you want the drink to be extra icy, freeze the coffee.

The homemade fudge sauce is a must. It’s so unbelievably easy and drop dead amazing that you’ll want to consume the entire batch all at once (example: spoon + cold fudge sauce = dangerous). But don’t. Not yet. You want to make the drink below first. And oh, another thing you can do with the Hot Fudge is Hot Cocoa. Just stir in 2 tablespoons into a cup of hot milk. It’s the easiest hot drink ever. Yum.

Hope you’re all enjoying the summer!

Sarah:)

Iced Coconut Mocha Cappuccino

Iced Coconut Mocha Cappuccino

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

1 serving
Preparation Time: 5 minutes

3/4 cup cold, strong coffee (partly frozen if desired)
1/2 cup organic whole raw milk or coconut milk*
2 tablespoons fudge sauce (see recipe below), cold
2-4 ice cubes
1 tablespoon coconut oil, melted (optional)

Place all ingredients except coconut oil in blender and blend until well combined, pouring coconut oil into the cappuccino a steady stream. Top with freshly whipped cream and enjoy!

Hot Fudge Sauce

1/2 cup sugar plus 2 tablespoons
1/2 cup cocoa powder
3/4 cup heavy cream
4 tablespoons butter
1-2 tablespoons coconut oil
1 1/2 teaspoons vanilla extract

Combine all ingredients except vanilla extract in a saucepan over medium heat.

When butter is melted and well mixed in, turn heat up to high and bring fudge to a boil, whisking constantly. Boil for 1 minute. Remove from heat and stir in vanilla.

Store in the refrigerator and don’t eat it all at once.

Recipes courtesy Sarah Shilhavy

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

Submit your recipe here!

Coconut Onion Gravy

Photo by recipe author

This is yet another delicacy from Kerala, a South Indian State which is called the land of coconuts.

Servings: 4
Preparation Time: 20 minutes

4 – 5 tablespoons coconut oil
2 cups dried coconut (shredded)
7 – 8 red chilies (depending on how spicy your taste buds can afford)
4 teaspoons coriander seeds or powder
1 teaspoon fenugreek seeds
Water (as needed, recipe follows)
1 cup pearl onions/shallots cut into small pieces (you can also use regular red onions, if you don’t have baby onions)
2 teaspoons turmeric powder
2 tablespoons tamarind paste
Salt, to taste
1 teaspoon mustard seeds
4 – 5 curry leaves

1. Heat 2 tablespoons of oil in a small pan and sauté coconut until it is brown in color. Transfer this coconut to a mixer/blender jar.

2. Heat red chilies, coriander seeds and fenugreek seeds in the pan without oil. Fry till it emits an aroma. Make sure that the spices are not burned black. Set aside to cool. Once it is cooled, add this to the blender/mixer and grind the coconut and the spices together to a fine paste by adding water.

3. Cut onion into small pieces and fry it using 2 tablespoon of coconut oil until it is light pink/brown in color. Add turmeric powder, tamarind paste and a cup of water and let it boil until the onions are soft (approximately 10 minutes). Add salt as per your taste.

4. Now, pour the ground paste into the above mixture and let it boil for another 5-10 minutes.

5. In another pan, season mustard seeds, one red chili and curry leaves using 1 tablespoon coconut oil. Pour the seasoning to the boiling gravy.

Switch off the stove and serve it with hot rice!!!

Recipe submitted by Aswathy, North Port, FL

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Pineapple Coconut Salad

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 5 minutes

15 oz pineapple (fresh or canned), in chunks
1/3 – 1/2 cup shredded unsweetened dried coconut
1/2 cup sour cream (yogurt if preferred)
1 – 2 tablespoons Tropical Traditions Canadian Honey (to taste)
1 teaspoon vanilla
1 tablespoon arrowroot
Pecans (optional)

Place pineapple in a bowl (drain off extra juice) and add shredded coconut. Mix the sour cream (or yogurt), honey, vanilla, and arrowroot together and pour over the pineapple.

Marinate in refrigerator to moisten the coconut and allow the flavors to blend. Sprinkle with chopped pecans just before serving if desired.

Recipe submitted by Janet, Springtown, TX

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Coconut Treasure Cookies

Photo by recipe author

Servings: 2 dozen
Preparation Time: 20 minutes

1 1/2 cups organic graham cracker crumbs
3/8 cup spelt flour
1/8 cup coconut flour
2 teaspoons baking powder
1 cup raw pecans, chopped
1/2 cup organic butter, softened
1 14 oz can organic sweetened condensed milk*
1 1/3 cups dried shredded coconut
1 1/2 – 2 cups organic dark chocolate pieces/chips

Preheat oven to 350 degrees.

Mix dry ingredients (except coconut and chocolate) together in a bowl. In a separate bowl, blend butter and milk until smooth. Add in dry ingredients. Stir in shredded coconut and chocolate.

Drop dough unto cookie sheets and bake in preheated oven for 10-12 minutes, or until tops begin to become golden. Leave on cookie sheet for a few minutes to cool before transferring to cooling rack.

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

Recipe submitted by Tandy, San Tan Valley, AZ

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Coconut Rhubarb Walnut Bread

Photo by recipe author

I’m not a sweets person, but this bread is incredibly addictive! Moist but firm, tart, sweet (but not too sweet) and deliciously nutty. With a glass of milk – heaven.

Servings: 2 loaves
Preparation Time: 15 min

1 3/4 cups whole wheat pastry flour
1 3/4 cups unbleached all-purpose flour
1 teaspoon salt
2 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon ground cloves
2 large eggs
1 1/2 cups whole sugar
1/2 cup coconut oil, melted
2 1/2 cups Stewed Rhubarb (see recipe below)
2 cups coarsely chopped walnuts
1/2 cup unsweetened shredded coconut (or flakes)

Stewed Rhubarb:

4 cups finely chopped fresh rhubarb (look for it at your local farmer’s market Spring-Summer)
1/4 cup water
1 cup raw sugar

Preheat oven to 350 degrees. Grease and flour 2 9×5″ baking pans.

Sift together and set aside first 6 dry ingredients. In a medium-sized bowl, beat together eggs, whole sugar and coconut oil. Stir the rhubarb into the egg mixture. Add flour mixture and stir just until dry ingredients are moistened. Fold in the nuts and coconut. Turn into prepared pan.

Bake at 350 for 50-60 min, or until a wooden pick inserted in the center comes out clean. Cool in pan 10 min, then turn out on a wire rack to cool. Wrap in foil to store (if there’s any left!).

Stewed Rhubarb

Simmer rhubarb and water in a saucepan just until rhubarb is tender. Do not cook until completely soft. Stir sugar into cooked rhubarb. Add more water only if needed to prevent sticking or burning.

Recipe submitted by Lydia, Salem, VA

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Piña Colada Sauce/Glaze

Photo by recipe author

Servings: 12
Preparation Time: 15 minutes

20 oz crushed pineapple
3 tablespoons tapioca flour
1/4 cup coconut cream concentrate
3/4 cup coconut milk*
2 teaspoons vanilla
2 tablespoons maple syrup

Strain the juice out of the pineapple into a sauce pan, squeezing all the juice out that you can. Add tapioca flour and mix well (do this while cold or it will be lumpy). Add coconut cream concentrate and maple syrup.

Cook over medium heat until bubbly, stirring constantly. Once thickened add coconut milk and the crushed pineapple and heat through. Once hot, turn off heat and add vanilla.

Great served over pancakes, waffles, crepes or even ice cream.

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

Recipe submitted by Sharla, Nampa, ID

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No Bake Chocolate Coconut Oatmeal Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: approximately 24 cookies
Preparation Time: 15 minutes

1/4 cup organic sugar
1/4 cup cocoa
1/4 – 1/2 cup coconut oil
1/4 cup milk
1 1/2 cups oats
1/4 cup natural peanut butter or coconut peanut butter
Optional: 1/4 cup shredded coconut

Combine sugar, cocoa, coconut oil and milk in a saucepan. On medium heat, bring to a boil. Once mixture has reached a rolling boil, boil for exactly 1 minute.

Remove from heat. Stir in peanut butter and oatmeal. Also stir in shredded coconut if using.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes (place in refrigerator after cooled at room temperature for faster firming). The cookies will become more firm as they sit longer.

Makes approximately 24 cookies, depending on size. Store in refrigerator.

Recipe submitted by Cindy, Forreston, IL

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