Coconut Cream Concentrate Recipes

Pumpkin Pie Truffles

Pumpkin Pie Truffles Recipe

photo by recipe author

Servings: 20

1/2 cup coconut cream concentrate, warmed to liquid
1/2 cup organic pumpkin puree
1/4 cup coconut oil, warmed to liquid
3 tablespoons honey (or to taste)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of salt
6 ounces dark chocolate, for dipping

In a small bowl, stir together all of the ingredients but the chocolate. Taste the mixture and adjust the seasonings, if needed. Chill the filling until it is firm enough to roll into small balls.

Roll the filling into rounds for the truffle centers-this will make about twenty candies. Place the rolled truffle centers onto a plate and refrigerate again until firm.

Melt the chocolate in a double boiler or over very low heat. When the chocolate is smooth, use a fork to dip the chilled truffle centers, turning them to coat well, and then transfer the dipped truffles to waxed paper or parchment paper to cool. Let the chocolate set completely and then they are ready to serve.

Recipe submitted by Angela, Longmont, CO

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Coconut Almond Cups II

Coconut Almond Cups II Recipe

photo by recipe author

Servings: 16
Preparation Time: 20 minutes

1/2 cup unsweetened shredded coconut
1/2 cup softened Coconut Cream Concentrate (well mixed)
2 tablespoons organic powdered sugar
8 oz organic dark chocolate – chopped
1/4 teaspoon coconut oil
16 raw, organic almonds

Gather all ingredients and equipment.

Line 16 cups in the mini muffin/cupcake pan with paper liners and set aside.

In a small bowl add the unsweetened coconut, coconut cream concentrate, and powdered sugar. Mix well and set aside. If not moist enough add a little more of the coconut cream concentrate or coconut oil that has risen to the top of the jar. Set aside.

Add dark chocolate and coconut oil to a double boiler. Continue to stir often until fully melted.

Using a teaspoon, scoop out coconut mixture and roll into balls – you should yield 16 balls.

Place coconut balls on a silpat or plastic cutting board and top with one almond. Slightly press down.

Once the chocolate has melted, using a teaspoon scoop one teaspoon into each prepared mini muffin cup.

Next, add one ball of coconut mixture with almond to each muffin cup and slightly press down until the chocolate starts to come up around the sides of the coconut ball.

Top each with another teaspoon of melted chocolate so all of the coconut mixture is covered. Place tray in the freezer or refrigerator until firm.

Recipe submitted by Jenny, Middletown, RI

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No Bake Chocolate Coconut Dream Bars

No Bake Chocolate Coconut Dream Bars Recipe

photo by recipe author

Servings: 30
Preparation Time: 15 minutes

20 Medjool dates*
2 heaping tablespoons organic peanut butter
1 cup unsweetened coconut flakes or shredded
1/4 cup raw honey
1/2 cup coconut oil
2 heaping tablespoons coconut cream concentrate
1 cup sliced, toasted almonds
1/4 cup chia seeds soaked in 1/2 cup warm almond milk (or warm water)
5 tablespoons organic cocoa powder

Start at the top of the ingredients list and add all to a food processor. Process for about 1 minute. It will form a soft ball.

Press into and 8×8 pan that has been lightly coated with coconut oil. Sprinkle top with some coconut, or leave plain. Refrigerate until firm. You may need to turn the pan upside down and run warm water over it briefly to loosen. Turn out on waxed paper, cut into small squares. Store in covered container in refrigerator.

*If the dates are hard, soak them for about 5 minutes in warm water.

Recipe submitted by Judy, Gainesville, FL

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Pumpkin Chocolate Chip Bars

Pumpkin Chocolate Chip Bars Recipe

photo by recipe author

Servings: 16
Preparation Time: 10 minutes

Gold Label Virgin Coconut Oil
1/2 cup pumpkin puree
1/2 cup Coconut Cream Concentrate, melted
1/3 cup raw honey
2 eggs
2 teaspoons vanilla
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
1/2 cup dark chocolate chips

Preheat the oven to 375 degrees ºF and grease an 8×8 baking dish with coconut oil.

Combine all ingredients (except chocolate chips) in a food processor or blender and puree/blend until combined. Pour the mixture into the prepared dish and add the chocolate chips, spreading them all around.

Bake for 25-30 minutes or until a toothpick comes out clean!

Recipe submitted by Sarah, Abilene, TX

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Coconut Carrot Salad

Coconut Carrot Salad Recipe

photo by recipe author

This is a tropical twist on the standby carrot salad. It can be done by hand, but a food processor makes it very quick; you’ll need the S blade and the shredder attachment. You can add honey for extra sweetness, but unless the carrots are unusually bitter, the fruit should suffice. Adding a slice of pineapple with the orange wouldn’t be amiss, either….

Servings: 6
Preparation Time: 5-10 minutes

1 orange, peeled and quartered
1 apple, cored and quartered
3 large or 4 small carrots, well scrubbed or peeled
1/4 cup shredded unsweetened coconut
2 tablespoons coconut cream concentrate (optional)
1 teaspoon ginger, or more to taste – preferably fresh grated
nutmeg to taste
raisins if desired

1. If a “creamier” salad is desired, put the coconut cream concentrate into the processor first-thing.

2. Add and pulse the peeled orange to a large dice using the S blade.

3. Add the apple and pulse to a medium dice. (Adding the apple to the orange, instead of the other way around, keeps the former from browning.)

4. Carefully remove the S blade, using a spatula to clean it into the processor bowl. Without removing the fruit, swap in the shredder attachment. Shred the carrots on top of the fruit.

5. Transfer the processed ingredients into the serving or storage bowl, and add the coconutm spices and raisins. Use the spatula to mix evenly.

This salad is best left to sit for a while before serving. You could double the recipe and still do it in a single batch, but don’t store it more than a few days; the apples will brown. Not that it’s likely to last that long!

Recipe submitted by Ben, Winchester, VA

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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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Coconut Key Lime Squares

Coconut Key Lime Squares Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

1 cup coconut cream concentrate
1/4 cup coconut oil
1/2 cup honey
1 teaspoon vanilla
2 tablespoons key lime juice

Place all ingredients in a saucepan on medium low heat. Stir until completely combined. It is not necessary for it to entirely melt. It just needs the heat to soften and combine.

Place in a 9×9 square casserole dish and flatten. Refrigerate until solid. Cut into 1 inch squares.

Recipe submitted by Sharla, Boise, ID

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Coconut Cream Chocolate Walnut Fudge

Coconut Cream Chocolate Walnut Fudge Recipe

photo by recipe author

Servings: Makes about 1/2 lb. of fudge
Preparation Time: 5 minutes + chill time

1/2 cup cocoa powder
1/4 cup honey
3 tablespoons coconut cream concentrate
1 tablespoon coconut oil
1/4 cup hot water
1/2 teaspoon vanilla
1 cup chopped walnuts*

Possible variations/additions: 1/4 teaspoon cinnamon, pinch of sea salt, 1/8 teaspoon cayenne pepper, 1/8 teaspoon chili powder.

Sift cocoa powder through a sieve into a medium bowl. Add honey, coconut cream concentrate, coconut oil and hot water. Stir vigorously until smooth. Stir in vanilla and chopped walnuts, if using.

Pour into a small dish or pan. I use a 4″ x 8″ ramekin. Chill until set. Cut into squares and store on waxed paper in a container in the refrigerator.

Recipe submitted by Karen, Quincy, CA

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