Coconut Cream Concentrate Recipes

Chocolate Coconut Cream Balls

Chocolate Coconut Cream Balls Recipe

photo by recipe author

Servings: makes 24-30
Preparation Time: 30 minutes/1-2 hours refrigeration

1/2 cup finely chopped cashews (toast 1/2 of them for deeper flavor)
1/4 cup finely chopped Brazil nuts or almonds
1/2 cup coconut cream concentrate, softened or melted
2 tablespoons raw honey
2 teaspoons almond extract
2 cups finely shredded unsweetened coconut
1/4 teaspoon stevia powder
12 ounces dark chocolate
2 tablespoons virgin coconut oil

Combine nuts, coconut cream, honey, almond extract, coconut, and stevia in a bowl. Refrigerate mixture until firm. Form into 3/4-1 inch balls. Set on a parchment-line tray in the refrigerator.

Melt chocolate and coconut oil in a bowl set over boiling water. Dip balls into the chocolate and set on the tray to dry. Store tightly covered in the refrigerator.

Recipe submitted by Charlene, Wareham, MA

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Maple Walnut “Fudge”

Maple Walnut Fudge Recipe

photo by recipe author

Servings: 16
Preparation Time: 10 minutes

1 1/2 cups brazil nuts, roughly chopped
1/4 cup coconut cream concentrate
2 tablespoons virgin coconut oil
2 tablespoons maple syrup
1/2 teaspoon maple extract
4 medjool dates, pitted (about 1/2 cup)
1/2 cup walnuts, roughly chopped

Make brazil nut butter in your food processor with the metal blade. When the butter starts looking oily, scrape down the sides of the food processor and process again until smooth. Add the coconut cream, coconut oil, maple syrup, maple extract, and dates. Process until smooth.

Line a loaf pan with parchment paper. Spread mixture evenly into the pan. Top with walnuts, gently pressing them in. Refrigerate until hard. Cut into squares, rectangles or triangles. Return to the fridge. Serve cold.

Recipe submitted by Charlene, Wareham, MA

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Coconut Vanilla Dough Bites

Coconut Vanilla Dough Bites Recipe

photo by recipe author

Servings: 6
Preparation Time: 10 minutes

1 1/2 cups shredded coconut
1/4 cup vanilla egg white protein (optional, replace with almond flour but this adds great flavor)
1/2 teaspoon vanilla bean powder (1-2 pods)
1/2 teaspoon vanilla extract
1 tablespoon lucuma powder (optional)
3 tablespoons virgin coconut oil, softened
2 tablespoons coconut cream concentrate, softened
3 tablespoons liquid sweetener* (maple syrup or honey)

Place the coconut, protein powder and vanilla beans into a food processor and blend until coconut reduces in size.

Add in the remaining ingredients and blend until a dough forms.

Using a small cookie scoop, place each dough bite onto dehydrator tray or onto a parchment lined cookie sheet.

Dehydrate at 125 for 2-4 hours. Bake at 175 for 1-2 hours.

Check the bites regularly to see if desired level of “doughiness” has been met

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Peppermint Bark

Coconut Peppermint Bark Recipe

photo by recipe author

This is such a delicious Christmas treat, with a healthy twist!

Servings: 10+
Preparation Time: 5 minutes prep, 20 total

1/2 cup Coconut Cream Concentrate
1/2 cup white chocolate chips
1-2 tablespoons coconut oil
1/3-1/2 cup crushed candy cane pieces

In a small saucepan, combine coconut cream concentrate, white chocolate chips, and coconut oil.

Heat gently on low, stirring occasionally, until coconut and chocolate are melted and combined.

Remove from heat and stir in candy cane pieces.

Pour onto a parchment paper-lined pan and refrigerate for 10-20 minutes. When cool, break into pieces and store in an airtight container in a cool place. Enjoy!

Recipe submitted by Anna, Franklin, WV

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Coconut Cream Chocolate Peppermint Drops

Coconut Cream Chocolate Peppermint Drops Recipe

photo by recipe author

Servings: 4-6
Preparation Time: 10 minutes

1/2 cup coconut cream concentrate (or half coconut cream concentrate, half softened coconut oil)
2 tablespoons raw honey
1/8 -1/4 teaspoon peppermint extract
dash of salt
1/2 cup melted natural chocolate chips*

Mix coconut cream concentrate with sweetener, peppermint and salt. Form into round discs and freeze on foil or parchment lined pan about 10 minutes. Remove and coat with chocolate and freeze again, about 5-10 min. take out and enjoy!!!!

*You could make your own chocolate and mix 2 tablespoons of melted coconut oil with 2 tablespoons of cocoa powder, adding sweetener to taste.

Recipe submitted by Rebecca, Nashville, TN

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Chocolate Salty Balls

Chocolate Salty Balls Recipe

photo by recipe author

Servings: 12
Preparation Time: 20-30 minutes

1/4 cup coconut oil
2 tablespoons cocoa powder or 1 oz unsweetened baking chocolate, chopped
1/4 cup coconut cream concentrate
1/2 cup shredded coconut
1/4 teaspoon ghost chili powder (optional)
1/3 cup toasted shredded coconut
1 teaspoon salt (or to taste)

Melt coconut oil with the chocolate. Add the coconut cream concentrate and stir until well incorporated. Add 1/2 cup shredded coconut and (chili too if using), mix well and place in the freezer to cool and firm up.

Meanwhile combine toasted coconut and salt and pour onto a plate. Roll mixture into small balls and roll in toasted coconut.

Recipe submitted by Keith, Fairfield, CA

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Gluten Free Coconut Cream Pumpkin Cheesecake

Gluten Free Coconut Cream Pumpkin Cheesecake Recipe

photo by recipe author

Servings: 12
Preparation Time: 30- 40 minutes

Crust:,

1 tablespoon coconut oil
2 tablespoons coconut flour
1 cup almonds or Brazil nuts (for a thinner crust you may wish to use only 1/2 cup of nuts)
1 cup organic coconut shreds, flakes or chips
1 1/2 – 2 cups crumbled ginger snap cookies or graham crackers (I used gluten free ginger snaps for this recipe)
8 large dates (pitted)

Filling:

3 (8 ounce) packages full fat cream cheese, at room temperature
1 3/4 cups organic brown sugar or 1 1/4 cups organic raw honey
1 cup warmed coconut cream concentrate
15 ounces pumpkin puree
4 large organic eggs, at room temperature
1 teaspoon organic ground cinnamon
1 teaspoon fresh organic ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground cloves
1/2 teaspoon salt
1 tablespoon vanilla or seeds from one vanilla bean
2 tablespoons gluten free all purpose flour

Crust:

Taking a 9 inch springform pan, line the bottom with parchment paper. Then very lightly grease the sides with the coconut oil; and then lightly dust the sides with the coconut flour. Add all of the crust ingredients into a blender or food processor and blend until you get a nice sticky mixture. Place all of this mixture into the bottom of the Springform pan; press into the bottom of the pan and 1 inch up the sides of the pan. Set aside until filling is ready.

Filling:

Preheat oven to 350 degrees F.

In a large mixing bowl, add the cream cheese and sugar or honey and beat together with an electric mixer for 3 minutes or until fluffy. Pour the coconut cream concentrate into a large saucepan on a low temp setting and then immediately add the pumpkin and mix together until it is all one color. Be sure to stir regularly while this is warming for about 3-4 minutes and then add to the cream cheese mixture. Beat in the eggs one at a time, then add the cinnamon, ginger, nutmeg, cloves, salt and vanilla and beat until it is all one color again. Add the flour and mix well for 1-2 more minutes.

Take the springform pan and wrap the sides with foil about 2 inches up each side, then set the pan into a small roasting pan or cookie sheet with high edges. Pour your filling into the pan with the crust and place in the preheated oven. Pour hot water from the teakettle about 1 inch up the sides of the springform pan. Bake until the center moves just slightly when shaken, about 70-80 minutes. Remove the cake from oven and let cool on a wire rack. After it has cooled for at least 2 hours, place it in the refrigerator for 3-4 hours before carefully removing the outer ring; serve and enjoy.

Recipe submitted by Donny, San Diego, CA

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Coconut Almond Bliss Bars

Coconut Almond Bliss Bars Recipe

photo by recipe author

Servings: 20
Preparation Time: 1 hour

2 bars (3.5 ounces each) organic dark chocolate
1/2 cup Gold Label Coconut Oil, divided
3/4 cup Coconut Cream Concentrate
1/4 cup shredded coconut
1/4 cup slivered almonds

Line a standard baking dish with wax or parchment paper.

In a double boiler melt 1 bar (3.5 ounces) of dark chocolate and 1/4 cup coconut oil, stirring continuously. Pour it into your lined baking dish, give it a tap on the counter to make sure it’s all settled and there are no air bubbles, then put it in the refrigerator to harden.

In a bowl, combine coconut cream concentrate, shredded coconut and slivered almonds. Pour this over the hardened chocolate. Again tap the dish gently on the counter to get everything to settle evenly. Place the dish back into the refrigerator and again let it harden.

Grab your favorite spoon and clean out the bowl while you wait.

Again, in a double boiler melt the other 3.5 ounces of chocolate and 1/4 cup coconut oil. Once melted, pour the chocolate over the top of the hardened coconut cream. Again, refrigerate.

Remove the dish from the refrigerator and gently give the paper a tug. The candy will easily pop free. With a large knife cut it up into squares. It works best if you lie the knife level and give even pressure straight down. A slight rocking motion can help.

One thing to note is that these can be very melty, especially in the summer or a warm house, so you’ll want to keep them refrigerated or frozen, which is all the better. You won’t want them setting on the counter, tempting you.

Recipe submitted by Deanna, Painted Post, NY

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