Coconut Cream Concentrate Recipes

Mexican Hot Cocoa Squares

photo by recipe author

Servings: 15
Preparation Time: 5-10 minutes

2 tablespoons raw honey
3 tablespoons coconut cream concentrate
1 teaspoon vanilla extract
3/4 cup shredded coconut
1/2 cup blanched almond flour*
1/4 cup raw cacao powder
1 teaspoon ground cinnamon
1/8 teaspoon cayenne (or more, to taste)
2 tablespoons coconut oil
Shredded coconut, to decorate

Over medium low heat, melt honey and coconut cream concentrate and stir until well mixed. Remove from heat and stir in vanilla extract, shredded coconut, almond flour, cocoa powder, cinnamon, cayenne powder and coconut oil.

Scrape mixture into 8×8 glass dish with parchment lining the bottom of the pan and smooth the top. Sprinkle with shredded coconut.

Place in refrigerator to cool and harden. Slice into squares. Store in refrigerator.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Stacey, TX

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Vanilla Chai Cupcakes with Coconut Cream Frosting

Vanilla Chai Cupcakes with Coconut Cream Frosting Recipe

photo by recipe author

Servings: 12
Preparation Time: 1 hour

Cupcake Ingredients:

1 cup coconut cream concentrate, softened
4 eggs (room temp)
1/2 cup full fat, unsweetened coconut milk*
1/2 cup raw honey
1 teaspoon pure vanilla extract
1/4 cup coconut flour
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon black pepper
1 teaspoon baking soda
1/2 teaspoon salt

Frosting Ingredients:

1/2 cup coconut cream concentrate, softened
1/2 cup full fat coconut milk*
1/4 cup plus 2 tablespoons honey
2 teaspoons vanilla

For the cupcakes:

Preheat oven to 350 degrees ºF.

Combine the softened coconut cream concentrate, eggs, coconut milk, honey, and vanilla until blended. Then add in your dry ingredients. Place batter in 12 muffin cups and bake in an oven preheated to 350 for approximately 20 minutes or until baked through.

For the frosting:

Whip all ingredients together with a hand mixer or stand mixer. Turn your mixer on high and go at it for a few minutes until it is smooth and beautiful. Then place the bowl in the fridge for about 15 minutes. Take it out and whip it again with the mixer. It should be nice and creamy and fluffy. Spread onto the cooled cupcakes just before serving!

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

Recipe submitted by Elizabeth, Hoover, AL

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No Bake Coconut Cookie Dough Balls

No Bake Coconut Cookie Dough Balls Recipe photo

photo by recipe author

Servings: 9
Preparation Time: 5 minutes

1/2 cup coconut cream concentrate
1/2 cup dried unsweetened shredded coconut
pinch of salt
1 teaspoon vanilla extract
1 cup medjool dates (pits removed)
3 tablespoons raw cacao nibs

Blend coconut cream concentrate with dried coconut, salt & vanilla in a food processor until well blended. Add in dates, blend until well combined, will likely take at least 60 seconds. Drop in cacao nibs, pulse until well integrated. Roll into cookie dough balls with your hands.

Will make 9 truffle sized cookie dough balls, or you can make lots of mini cookie dough balls to add to a cup of vanilla chia pudding or coconut ice cream!

Recipe submitted by Betty, Willamina, OR

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Coconut Butter Cookies

Coconut Butter Cookies Recipe

photo by recipe author

Servings: 24
Preparation Time: 10-20 minutes total

1 1/4 cups almond flour
2 tablespoons coconut flour
1/2 teaspoon pink Himalayan salt
1/2 cup coconut oil, softened
1/2 cup raw honey
1 cup coconut cream concentrate, softened
2 pastured eggs
1 teaspoon vanilla extract

In a medium bowl, combine coconut flour, almond flour and salt.

In a large mixing bowl, beat together the softened coconut oil and honey until smooth, then add the coconut cream concentrate, egg, and vanilla and flours, beating thoroughly after each addition until smooth. Cover the bowl and place in refrigerator for at least one hour.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Using a rounded tablespoon and wet hands, form the dough into 1 1/2 inch balls, then flatten balls on baking sheet to about 1/2 inch thickness. Bake for 15 to 17 minutes, until golden brown. Cool for 5 minutes on baking sheet before removing to cooling rack to finish cooling.

Recipe submitted by Stacey, TX

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Puerto Rican Style Rice Pudding

Puerto Rican Style Rice Pudding Recipe

photo by recipe author

Servings: 10
Preparation Time: 3 hours

1 1/2 cups of organic short-grain rice
1 teaspoon organic whole cloves
2-3 organic cinnamon sticks
5 – 2 inch pieces organic fresh ginger root
4 cups water
16 oz. of organic coconut cream concentrate
1/2 cup organic California raisins
13-14 oz. organic coconut milk*

1. Wash rice and soak in water to cover for 2 hours.

2. Add spices (cloves, cinnamon, peeled & cut ginger) to a large pot with 3 cups of water and bring to a boil. Simmer 15-20 min. Remove spices from pot.

3. Add 1 cup of water, drained rice, coconut cream concentrate and raisins and cook over low heat for 15-20 min. or until most of the liquid is absorbed, without stirring.

4. Add coconut milk and cook 20-30 min over low heat. Continue to stir the rice every 10 minutes or so to keep it from sticking to the bottom of the pot.

5. Spoon rice into a flat serving platter or individual containers and allow to cool at room temperature. Sprinkle ground cinnamon on top. Serve it warm or cold.

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

Recipe submitted by Ibelisse, Chicago, IL

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Coconut Lavender-Hibiscus Sweeties

Coconut Lavender-Hibiscus Sweeties Recipe

photo by recipe author

Servings: 12 “sweeties”
Preparation Time: 10-15 minutes

1/4 cup coconut oil (you may not use this all, depending on your consistency)
3-4 tablespoons coconut cream concentrate
1-2 tablespoons dried coconut flakes
1 tablespoon dried lavender
1 tablespoon dried hibiscus flowers
vanilla crème stevia, to taste
coconut stevia, to taste
5 drops lavender essential oil (optional)

Warm your coconut oil and coconut cream concentrate on the stove until melted, and stir in vanilla crème stevia and coconut stevia to taste.

While that is melting, add your shredded coconut, dried lavender, and dried hibiscus flowers to your food processor or blender and pulse till ground up finely. For a more pronounced vanilla flavor, you could add vanilla bean seeds to the mix. Once that is pulsed well, stir it into the coconut oil and coconut butter and stir till well mixed.

Pour your mixture into candy molds, mini cupcake liners, or allow to harden enough to use a melon baller to roll into truffles. For truffles, allow to harden in the fridge for a few minutes until the texture is hard enough to scoop out and roll into balls. If you roll into truffles, you can roll them in coconut flakes for a little extra coconutty flavor.

Refrigerate for an hour to harden (or pop in the freezer for 20 minutes if you can’t wait!) and then enjoy!

Recipe submitted by Stacey, TX

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German Chocolate Style Bars

German Chocolate Style Bars Recipe

photo by recipe author

Servings: 25 bars
Preparation Time: 30 minutes plus chilling

Bottom layer:

12 pitted dates
1/2 cup raw honey
1 cup almond butter
1/2 cup coconut cream concentrate
2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract

Topping:

1 cup toasted pecans
1 cup toasted unsweetened coconut flakes
2 tablespoons coconut cream concentrate
2 tablespoons raw honey
2 tablespoons ghee
scant 1/2 teaspoon salt

1. Preheat oven to 325 degrees and toast pecans and coconut flakes until coconut is light golden brown. About 10 minutes and then set
aside to cool.

2. Combine bottom layer ingredients in a food processor and pulse until combined and smooth. Spread this mixture evenly on the bottom of an 8X8 glass baking dish.

3. Melt coconut cream, honey and ghee until just soft. Add salt. Slightly chop coconut and pecans in a food processor and then add
mixture to Melted ingredients. Stir until all combined. Smooth mixture over bottom layer in baking dish.

4. Refrigerate until firm (about 1 hour) and then slice into small squares and serve.

Recipe submitted by Genevieve, Huntsville, TX

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Creamy Dairy-Free Lime Pie

Creamy Dairy Free Lime Pie Recipe

photo by recipe author

Servings: 10-14
Preparation Time: 4 1/2 hours

Toasty Coconut Crust:

2 tablespoons honey
1/2 cup coconut oil
1/4 teaspoon salt
2 cup toasted fine-flake coconut

Filling:

2 avocados, about 4-5 oz. apiece
1/2 cup liquid coconut oil
1/2 cup honey
1/2 cup fresh lime juice (or use the juice of 3 limes and make up the difference with water)
2 teaspoons lime zest, or 6-8 drops lime essential oil
2 tablespoons Coconut Cream Concentrate (optional but softens the sharpness a little)
1 teaspoon vanilla extract
Pinch of salt

Crust:

Pull out an 8″ pie pan, OR for tartlets, line 30 mini-muffin tins with paper liners (optional, for easier removal).

Stir together the honey, coconut oil, and salt. Add coconut and mix until smooth. Press into the pie pan or muffin tins. For the latter, use 1 tablespoon per mini muffin tin and press.

Put in the freezer for 10 minutes, while you make the filling. For easiest removal, take the mini crusts out of the pan (still in the liners) when firm, before adding the filling.

Filling:

Put all the filling ingredients in a blender or food processor. Puree until smooth. Pour into your prepared crust. For tartlets, use a mini scoop to put 1 tablespoon filling in each little crust.

Chill at least four hours, until firm. (To speed it up, do 30 minutes in the freezer instead.) Let sit at room temperature for 10 minutes if you want the filling a little softer.

Garnish with a dollop of coconut yogurt (or sour cream if dairy’s OK for you) and a bit of lime zest.

Makes one 8″ pie or about 30 tartlets.

Recipe submitted by Rhonda, South Jordan, UT

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