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Coconut Cream Concentrate Recipes

Dairy Free Cinnamon Baking Chips with Coconut Cream Concentrate

Dairy Free Cinnamon Baking Chips with Coconut Cream Concentrate Recipe photo
Dairy Free Cinnamon Baking Chips Recipe with Coconut Cream Concentrate
photo by recipe author

Servings: approx. 2 cups
Preparation Time: 10 minutes

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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Strawberry Coconut Bites

Strawberry Coconut Bites Recipe photo
Strawberry Coconut Bites Recipe
photo by recipe author

Servings: 12-16
Preparation Time: 5 minutes

Place a handful of freeze dried strawberries in a mini food processor and process until powdery. Alternately, place the strawberries in a plastic bag and crush with a rolling pin. Measure out 2 tablespoons and set aside. Reserve any leftover strawberry powder for another use

In a small saucepan over low heat, melt the coconut oil and coconut cream concentrate. Once combined, remove from heat and gently whisk in the strawberry powder. Try not to create foam, but thoroughly mix in any lumps. Transfer the strawberry coconut mixture to a measuring cup with a pouring spout.

Pour the mixture into silicone ice cube molds. Place in the refrigerator for 1-2 hours or until firm.

Unmold the Strawberry Coconut Bites and enjoy!

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Flourless Nut Free Snickerdoodles

Flourless Nut Free Snickerdoodles Recipe photo
Flourless Nut Free Snickerdoodles Recipe
photo by recipe author

Servings: 12
Preparation Time: 10 minutes

Cinnamon Coating:

Preheat oven to 350 degrees ºF.

In a mixing bowl or food processor, combine the coconut cream concentrate, egg (whisked if using a bowl) and vanilla. Add the soda, powder and salt. Mix well. Make sure no clumps remain in dough.

In a small bowl, combine the cinnamon and sugar mixture. Roll the dough into one inch or larger dough balls. If batter is too runny from the coconut cream, place it in the refrigerator for a few minutes to harden.

Roll each ball in the cinnamon sugar mix and coat well. I sort of mashed it into each ball and then rerolled each ball. Place the balls on a parchment lined cookie sheet and press down with the palm of your hand. Cookies should not spread much unless batter is really soft.

Take the leftover cinnamon sugar mixture and sprinkle it over top the cookies.

Bake in preheated oven for about 12 minutes. Remove from heat and let the cookies sit on the cookie sheet until they are set up. They will fall apart if you try to remove them when hot.

Place on a cooling rack to finish setting up.

Quick Notes:

*The top layer of coconut cream concentrate is coconut oil, so you may need to scrape that off to get to the cream, but save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.

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Flourless Chocolate Chip Cookies

Flourless Chocolate Chip Cookies Recipe photo
Flourless Chocolate Chip Cookies Recipe
photo by recipe author

Servings: 12-15
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF.

Whisk the egg and vanilla in a mixing bowl. Add in the cashew butter, coconut creme, sweetener, and salt, combine. Fold in the chocolate chips. Roll the dough into balls in desired size cookie and place on a parchment lined cookie sheet. Press each ball down with your palm or with the bottom of a glass. The cookies really don’t spread, so size accordingly

Bake in preheated oven for about 12 minutes or until edges begin to brown.

Remove and place on a cooling rack and allow cookies to cool and harden up. Store in an airtight container, I prefer glass jars

Quick notes

*The top layer of coconut cream concentrate is coconut oil, so you may need to scrape that off to get to the cream, but save the oil for another use. I soften it by placing the jar in a small saucepan of simmering water.

Variations

You can use any nut butter, but cashew is neutral and tends to be a tad bit sweeter.

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No Bake Chocolaty Coconut Flax Chia Power Balls

No Bake Chocolaty Coconut Flax Chia Power Balls Recipe photo
No Bake Chocolaty Coconut Flax Chia Power Balls Recipe
photo by recipe author

Servings: 25
Preparation Time: 30 minutes

  • 2 cups ground, soaked and dried organic raw almonds
  • 1/2 cup raw organic cashews
  • 1/4 cup
    Coconut Cream Concentrate
  • 1/3 – 1/2 cup organic virgin
    coconut oil
  • 2 tablespoons
    honey (add more if you need)
  • 1/4 cup organic raw
    cacao powder
  • 1/2 cup organic
    coconut flakes
  • 1/2 cup organic raisins
  • 1/4 cup ground organic flax seeds (I use my coffee grinder to make the job easy)
  • 1/8 cup ground organic chia seeds
  • Optional: more coconut flakes to roll balls in.

In a food processor, process almonds until similar to coarse flour. Add cashews and process some more. Add coconut cream, coconut oil, cacao powder, coconut flakes, raisins, ground flax and chia seeds and honey.

Process until completely mixed and add more coconut oil if it is not moist enough. Form into balls and roll in coconut if desired. Store in refrigerator.

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Coconut Banana Muffins – No Sugar & Gluten Free

Coconut Banana Muffins No Sugar and Gluten Free Recipe photo
Coconut Banana Muffins No Sugar and Gluten Free Recipe
photo by recipe author

This is the easiest recipe to make and so DELICIOUS.

Servings: 4
Preparation Time: 25 minutes

Preheat oven at 160 °C/325 °F.

Mix all the ingredients; place it in muffin models and bake in preheated oven for about 20 minutes or until golden. Remove from pan and place on cooling rack. Let cool 10 minutes.

Recipe submitted by Spela

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Gluten Free Triple Coconut Honey Cake

Gluten Free Triple Coconut Honey Cake Recipe photo
Gluten Free Triple Coconut Honey Cake Recipe
photo by recipe author

Servings: 4
Preparation Time: 6 minutes

Note: I find that gluten-free cakes work well in smaller pans. I use a mini loaf pan for this recipe that measures 3 inches wide by 5 3/4 inches long.

Pre-heat oven to 325 degrees °F.

In a bowl or pan, gently warm the coconut oil, coconut cream concentrate, and raw honey until they can be stirred smooth. Add to bowl with egg and applesauce.

Next stir in flour, baking powder, and salt. Scrape all batter into oiled (I use coconut oil) mini loaf pan. Sprinkle shredded coconut evenly over the top. Bake at 325° for 35-40 or until toothpick comes out clean. Remove from pan and place on cooling rack. Let cool 15 minutes before slicing.

Recipe submitted by Karen, Quincy, CA

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Coconut Caramel Cream Filled Chocolates

Coconut Caramel Cream Filled Chocolates Recipe photo
Coconut Caramel Cream Filled Chocolates Recipe
photo by recipe author

Servings: 10
Preparation Time: 40 minutes

Chocolate Ingredients:

Caramel Cream Ingredients:

Garnish:

Gently melt coconut oil over low heat on the stovetop. Stir in cocoa powder and maple syrup. Spoon about 1/2 tablespoon of melted chocolate into the base of your chocolate molds. Make sure the bottom of each mold is well covered. Save 1/2 of the melted chocolate for coating the tops of the candies.

Place chocolate filled molds into the freezer for 15 minutes to firm up while you make the caramel.

Gently melt the coconut cream concentrate over low heat. Stir in maple syrup, vanilla, and sea salt. This will form a caramel cream sauce. Spoon a little bit of the caramel onto each chocolate heart base. It can be easier if you use 2 spoons to do this, using one spoon to push the caramel off of the other.

Put back into the freezer for another 10 minutes to firm up caramel and 1st chocolate layer.

Cover each caramel candy with the remaining chocolate. I also like to add a couple granules of sea salt sprinkled on the top of each candy.

Freeze for another 20 minutes, and then enjoy!! You can garnish with any remaining caramel and freeze dried strawberries.

These candies will keep best stored in the freezer. I love them crisp and cool. They will get soft and melt if left in a warm spot too long.

Recipe submitted by Andrea, Willamina, OR

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