Coconut Condiments, Dressings, & Sauce Recipes

Garden Pea and Chive Cashew Coconut Pesto

photo by recipe author

Servings: makes approximately 10 oz.
Preparation Time: 10 minutes

1/4 pound snap or snow peas in shell
1/2 cup raw cashew pieces
1 ounce parmesan cheese cut in chunks
1 small bunch of chives
1 tablespoon
coconut oil
1 1/2 tablespoons
olive oil
1/8 teaspoon salt

Bring 1 cup of salted water to boil in a small saucepan. Add peas. Bring back to boil and turn off heat. Let them sit in the hot water for a few minutes before draining.

Add the cashews and parmesan to a food processor and process until coarsely ground. With a scissors, cut the chives into 1 inch pieces into the processing bowl. Now add the peas, coconut oil, olive oil and salt. Process until smooth, scraping down sides of bowl as needed.

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Coconut Cream Lilikoi Butter

photo by recipe author

Servings: 1.5 cups
Preparation Time: 60-70 minutes

18 oz lilikoi pulp (yellow passion fruit)
1 cup
Coconut Cream Concentrate
6+ tablespoons
raw honey, to taste

Simmer the lilikoi in a small saucepan at the lowest heat setting until it is reduced by one-third to one-half (about 45-60 minutes). Turn off the burner.

Stir in the coconut cream concentrate until dissolved. If the CCC is solidified, dip a metal 1/4 cup measure into hot water and then scoop. Add raw honey and mix.

Pour into sterilized half-pint jars. Refrigerate one jar to eat right away. Can the rest for later using the water bath method or freeze it.

Best served at room temperature as the coconut cream will solidify in the fridge.

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Dairy Free Cinnamon Baking Chips with Coconut Cream Concentrate

Dairy Free Cinnamon Baking Chips Recipe with Coconut Cream Concentrate

photo by recipe author

Servings: approx. 2 cups
Preparation Time: 10 minutes

1/2 cup
coconut cream concentrate, warmed to liquid
2 tablespoons
coconut oil, warmed to liquid
2 teaspoons
ground cinnamon
3 tablespoons
honey

Stir all of the ingredients together. Continue stirring until the mixture starts to cool down enough to thicken. At this point, spoon it into a pasty bag fitted with a round tip or a plastic bag with a small hole cut into one corner. Twist down the top until the mixture starts to come out, and then press it out in small dots onto aluminum foil or waxed paper. Let the chips cool completely before use.

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Cocoa and Toasted Coconut Almond Butter

Cocoa and Toasted Coconut Almond Butter Recipe

photo by recipe author

16 tablespoon-sized servings
Preparation Time: 20 minutes

1/4 cup unsweetened
coconut flakes
2 cups raw almonds
1 teaspoon
cocoa powder
1/4 teaspoon sea
salt

Heat a pan over medium high heat and toast the coconut flakes, shaking or stirring frequently until lightly browned and fragrant. Immediately transfer the coconut to a small plate so it doesn’t continue cooking.

In a large food processor with the blade attachment, process the almonds until they make a smooth paste. This takes longer than you’d expect and it will go through a few stages until it smooths out. You may have to periodically scrape the sides of the container.

Add the toasted coconut flakes, cocoa powder, and sea salt to the processor bowl. Process until fully combined.

Store in an airtight container in the refrigerator.

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Magic Sauce and Dressing

Magic Sauce and Dressing Recipe photo

photo by recipe author

Servings: 30
Preparation Time: 20 minutes

1/2 cup tahini
1/2 cup water
1/4 cup light olive oil
2 tablespoons Tropical Traditions Coconut Cream Concentrate
2 tablespoons organic fermented soy sauce
2 tablespoons lemon juice
2 tablespoons nutritional yeast
2 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon black pepper

Combine all ingredients in a food processor or blender and blend until smooth. Add water/oil to reach desired consistency. Use as a dressing or dip!

Recipe submitted by Sarah, Abilene, TX

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Lemon Curd

Lemon Curd Recipe

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Servings: makes 2 cups
Preparation Time: 20 minutes

3 eggs
1/2 cup fresh lemon juice
1/2 cup organic whole sugar
2 tablespoons lemon zest
2 tablespoons virgin coconut oil

Bring a small pot with 2 inches of water in it to a simmer on the stovetop. In a bowl that will sit nicely over the water, place the eggs, lemon juice, and sugar. Place bowl over simmering water and whisk until nicely thickened (about 10 minutes).

Carefully (it’s hot) remove bowl from pan and place on counter. Add lemon zest and coconut oil. Stir until smooth. Pour into jars, cover, and chill.

Recipe submitted by Karen, Quincy, CA

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Coconut-Ginger Dressing

Coconut Ginger Dressing

photo by recipe author

This dressing has become a favorite – very light, great on spinach!

Servings: 4-6
Preparation Time: 10 minutes

2 tablespoons virgin coconut oil
2 tablespoons raw honey
2 tablespoons lime juice
1/2 teaspoon fresh grated ginger (add more if you like ginger)
1/4 teaspoon salt

Recipe: Combine grated ginger, coconut oil & honey. Heat gently to melt oil. Add lime juice and salt. Shake to combine all ingredients.

Refrigerate any leftovers. Once removed from the refrigerator, will need to heat it over very low heat or allow to get to room temp – oil will solidify and need to melt. Shake again and add to salad.

Recipe submitted by Lisa, Edmond, OK

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Chocolate Hazelnut Butter

photo by recipe author

Servings: 8
Preparation Time: 10 minutes

2 cups hazelnuts
1/2 cup dark chocolate chips or chunks
1/2 cup powdered sugar
2 ounces 100% cacao bar or unsweetened chocolate
1 tablespoon coconut oil
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Preheat oven to 350 degrees ºF.

Place the hazelnuts on a cookie sheet in a single layer. Roast the nuts at 350 for 15 minutes.

While nuts are roasting, using a double boiler, melt the chocolate chips, squares and oil.

When nuts are done, place them between paper towels or dishtowels and rub to remove skins. This takes a little bit of work, but they do not need to be perfectly clean!

Place the nuts, melted chocolate, sugar, vanilla and salt in a food processor or blender and process until smooth.

Place the nut butter in an airtight container. Store in the fridge for a harder spread or at room temperature for a runnier spread.

Variations

You can use any nut or combination of nuts, but roast the nuts to give it more flavor.

Recipe submitted by Kate, Highlands Ranch, CO

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