Coconut Cream Concentrate Recipes

Matcha and Coconut Butter Truffles

Matcha and Coconut Butter Truffles Recipe

photo by recipe author

Servings: 12

1/2 cup softened coconut cream concentrate
1/3 cup coconut cream (the solids from the top of full fat coconut milk)*
1 1/2 tablespoons matcha tea powder
4 tablespoons honey
dark chocolate and/or cocoa, for dipping and rolling

Pour the warmed coconut cream concentrate into a medium bowl along with the coconut cream (this is the solid layer on top of coconut milk – just scoop it off and leave the liquid layer behind).

Stir until blended. Add matcha and honey, tasting and adjusting to the level of “sweet” you prefer.

Refrigerate the truffle filling for 15 minutes, or until it is firm enough to roll into balls. Using your hands, roll the filling into small rounds, using about a tablespoon of filling per truffle. If you are going to dust them in cocoa, do this right after rolling and then refrigerate the truffles (I sifted some cocoa with a little powdered stevia, and used that to roll half of the truffles). If you want to dip them into dark chocolate, refrigerate for an hour after rolling so they will be firm enough to dip.

For chocolate-dipped truffles, break up your chocolate and heat gently in a double boiler or low flame until the chocolate is completely melted. Dip the truffles into the chocolate and then place them on waxed paper to cool.

Makes about two dozen small truffles.

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

Recipe submitted by Angela, Longmont, CO

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Apple Pie Bowl

Apple Pie Bowl Recipe

photo by recipe author

Servings: 2 large, 4 small
Preparation Time: 5 minutes

1/2 cup apple juice or water
1 Granny Smith apple, finely chopped
1 large banana, roughly chunked into pieces
2 heaping tablespoons Coconut Cream Concentrate
2 tablespoons shredded coconut
a few healthy shakes each of nutmeg and cinnamon
Generous pinch of sea salt

Add apple juice (or water for a less sweet version) to a small saucepan and start to boil. Add in rest of ingredients and cover, cooking on medium heat until the mixture starts to melt together, about 1-2 minutes.

The Coconut Cream Concentrate is the secret ingredient that makes this recipe come together and get all gooey – otherwise, it will separate! Continue to cook to your desired thickness.

Can also make without the shredded coconut for a slightly softer version.

Delicious alone or served with chopped nuts and/or fruit on top; I love roasted macadamias – gives a little of that “crust” taste.

Recipe submitted by Cheryle, Alden NY

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Banana-Goji Ice Cream

Banana Goji Ice Cream Recipe

photo by recipe author

Servings: 4
Preparation Time: 10 minutes

2 bananas, sliced and frozen
1 cup coconut cream concentrate
1 scoop vanilla protein powder
1/4 cup goji berries, ground

Process the bananas, coconut cream, and protein powder in a food processor until smooth. Pulse in the goji berries. Scoop mixture into a freezer safe container lined with parchment paper if desired. Freeze to desired, yet scoopable consistency.

Serve with homemade hot fudge and sprinkle with additional goji berries and/or chocolate chips or coconut to serve.

Recipe submitted by Charlene, Wareham, MA

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Piña Colada Pudding

Pina Colada Pudding Recipe

photo by recipe author

Servings: 12
Preparation Time: 5 minutes

20 ounces pineapple
1 cup coconut cream concentrate, softened
4 drops liquid stevia or 1 tablespoon honey
1 teaspoon vanilla
1/4 cup milk (of any kind, coconut*, almond etc.)
shredded coconut for garnish

Blend the pineapple in blender until very smooth.

Add coconut cream concentrate, sweetener and vanilla and blend until creamy. Add milk until just the right consistency.

Serve in small bowls and garnish with shredded coconut

* 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 Cream After Dinner Mints

Coconut Cream After Dinner Mints Recipe

photo by recipe author

Servings: 16
Preparation Time: 30 minutes

Chocolate Coating:

4 oz. unsweetened chocolate
2 tablespoons coconut oil

Mint Filling:

3 tablespoons coconut oil
3/4 cup coconut cream concentrate
16 drops mint essential oil
4-6 tablespoons raw honey (to taste)

Coating:

Gently melt the chocolate and coconut oil in a double boiler. In order to temper the chocolate (avoid discoloration and textural annoyances in the finished product) you have to follow these steps: melt, stirring often, until the chocolate is 113 degrees ºF. Cool the chocolate, stirring often, until it is 81 degrees ºF. Reheat just until the chocolate is 88 degrees ºF, and then it’s ready to pour into molds.

Filling:

While the chocolate is cooling, in another double boiler, melt together the coconut oil, coconut cream concentrate, and mint essential oil. Stir as you heat it, till everything is smooth and thick (just a few minutes; use the thermometer to make sure the temperature is under 100 ºF). Add the honey.

Divide half the chocolate mixture between the cubes in a heart-shaped silicone ice-cube mold (or use paper muffin cups), pouring a bit into the bottom of each section.

Pinch off bits of the coconut/mint mixture and divide between the sections, filling them nearly to the top (this works better if the mixture has cooled enough to be thick, and you can put a little ball of it into each mold).

Divide the remaining half of the chocolate mixture by pouring over the top of each section of the mold, and chill thoroughly in the fridge before popping the mints out to enjoy. 🙂

This makes a bunch of hearts, or maybe a dozen “mint patties” if you’re using the muffin cup molding technique.

Recipe submitted by Sarabeth, Ithaca, NY

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Easy Chocolate Truffles

Easy Chocolate Truffles Recipe

photo by recipe author

Servings: 6
Preparation Time: 5 minutes

5 tablespoons coconut cream concentrate
4 tablespoons unsweetened cocoa or cacao powder
1 tablespoon pure vanilla extract
1/2 cup water or coconut milk*
2 tablespoons raw honey, to taste
1/2 cup chopped nuts (I used pecans) or shredded coconut flakes to roll truffles in
Extra cocoa powder for rolling (for nut-free)

Place jar of coconut cream concentrate in a bowl of hot water to soften (it doesn’t have to be 100% liquid). Add coconut cream concentrate to small bowl and add cocoa powder. Stir until well incorporated. Next, add vanilla, stevia (or other sweetener) and water. Stir until velvety and creamy. Taste for sweetness and adjust if necessary. If cream hardens or clumps, simply re-melt by placing bowl in warm water and stirring.

Refrigerate for 20-30 minutes or until mixture has solidified.

Place nuts, coconut or cocoa powder into a small bowl. Using small scoop, scoop out approximately 1.5 tablespoons of the chocolate mixture and place on top of nuts or coconut. Move bowl around to coat chocolate completely. Repeat for remaining truffles. Store in fridge until your daily dose of medicine is needed! Contains almost 1 tablespoon of coconut oil per truffle.

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

Recipe submitted by Melissa, St. Amant, LA

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60-Second Chocolate Shot

60 Second Chocolate Shot Recipe

photo by recipe author

Servings: 1
Preparation Time: 1 minute

2 tablespoons homemade coconut milk*
1 tablespoon unsweetened cocoa powder
2 tablespoons coconut cream concentrate
1 teaspoon raw honey
3/4 teaspoon pure vanilla extract

Add all ingredients to small bowl. Using the back of a spoon, blend ingredients together until creamy. Taste for sweetness and adjust if needed.

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

Recipe submitted by Melissa, Saint Amant, LA

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Incredible No Bake Snack Bars

Chocolate Incredible No Bake Snack Bars Recipe

photo by recipe author

Bars can be stored in a container in the refrigerator for up to 2 weeks (although they don’t last but a few days around my house!).

Servings: 9×12 pan
Preparation Time: 30 minutes

Bar Ingredients:

1 cup almonds
1 cup walnuts
1/2 cup golden flax meal
1 cup unsweetened shredded coconut
1/2 cup coconut oil
1/2 cup peanut butter (or almond butter)
2 teaspoons pure vanilla extract
1/3 cup honey
1/2 teaspoon salt

Chocolate Ganache Topping Ingredients:

1/2 cup coconut oil
3 tablespoon honey (adjust for your level of sweetness desired)
1 cup cocoa
1 teaspoon coconut cream concentrate (or heavy cream)

For Snack Bars:

Pulse nuts and seed mixture in a food processor or coffee grinder. Place in bowl with the shredded coconut and mix together.

Melt coconut oil and nut butter over medium low heat. Stir until smooth. Add vanilla extract, honey, and salt, stirring until incorporated. Fold into nut mixture and mix thoroughly. Press into a 9 by 12 pan lined with either parchment paper or wax paper. Chill in the freezer for 20 minutes.

For Chocolate Ganache Topping:

Melt coconut oil. Add honey and stir until blended. Stir in cocoa until smooth. Add the coconut cream concentrate and stir. Quickly spread over cooled bars. Return to freezer for another 10 minutes.

Remove from freezer and using the wax paper/parchment paper, lift bars out of pan. Remove wax paper and place bars on cutting board. You can use a knife to cut into squares, but I have found that a pizza cutter works great!

Recipe submitted by Vicki, Pleasantville, TN

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