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Coconut Cream Concentrate Recipes

Pumpkin Coconut Bread Pudding

Pumpkin Coconut Bread Pudding Recipe photo
Pumpkin Coconut Bread Pudding Recipe
photo by recipe author

Servings: 6-8
Preparation Time: 20 minutes

Place the torn/cubed bread into a well-greased 8×8 baking dish.

In a bowl, whisk the eggs till well blended. Add remaining ingredients and whisk till all is combined very well.

Pour the pumpkin mixture evenly over the bread cubes. Use a spatula to gently press down any bread that was not covered in the pumpkin mixture. Let the pudding sit for 30-60 minutes before baking at 375 degrees for 40-45 minutes or till done.

Serve with a drizzle of pure maple syrup. Enjoy!

Notes: If you decide not to use the maple syrup drizzle, you may want to increase the sugar by 2 tablespoons.

Recipe submitted by Marie, Jacksonville, FL

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Pumpkin Butter Truffles

Pumpkin Butter Truffles Recipe photo
Pumpkin Butter Truffles Recipe
photo by recipe author

Servings: 8
Preparation Time: 15 minutes

  • 1/2 cup pumpkin puree
  • 1/2 cup almond butter*
  • 2-3 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • 1/4 cup vanilla protein powder (optional, add 1/4 cup more flour to replace)
  • 1/2 cup almond flour
  • 1 tablespoon lucuma powder (optional, adds maple flavor)
  • 3/4-1 teaspoon pumpkin spice
  • 1/4 teaspoon cinnamon
  • dash or two of salt (omit if using salted nut butter)

Chocolate:

Combine the pumpkin, almond butter, syrup and oil in a bowl.

In a different mixing bowl, combine the flour, protein powder, lucuma, spices and salt

Add the wet to the dry and mix well. Place the mixture in the freezer for a couple hours until it has hardened a bit and can be formed into balls.

Once mixture is hard enough to handle, form inch in diameter size balls and place them on a cookie sheet or plate lined with parchment and place back in the freezer for 30 minutes.

While those are in the freezer, add the chocolate chips and cacao butter/oil to a small mixing bowl that has been placed over a small pan of boiling water. This is to get the chocolate to melt without burning it. Once water is boiling, turn down to a simmer.

With a spoon or a toothpick, place each ball into the chocolate and coat. Return each truffle back to the parchment paper and put back in the freezer to let the chocolate set, about 15 minutes

Store in the refrigerator or freezer.

Quick notes:

*Any nut or seed butter would work here. Coconut Cream Concentrate would be an option as well.

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Cinnamon Latte

Coconut Cinnamon Latte Recipe photo
Coconut Cinnamon Latte Recipe
photo by recipe author

Servings: 1
Preparation Time: 5 minutes

Combine all ingredients in a small saucepan; heat until mixture is hot. Remove from heat; transfer mixture to a blender and blend for 5-10 seconds or until frothy. Pour into a mug; sprinkle with extra cinnamon if desired.

Recipe submitted by Casie, Navarre, FL

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Pumpkin Crunch Casserole or Breakfast Pudding

Pumpkin Crunch Casserole or Breakfast Pudding Recipe photo
Pumpkin Crunch Casserole or Breakfast Pudding Recipe
photo by recipe author

Servings: 6
Preparation Time: 45 minutes

Preheat oven to 350 degrees F.

Soak chia seeds in water for about 15 minutes, stirring occasionally. Use coconut oil to coat the inside of 6 8-ounce ramekins. In medium bowl mix soaked chia seeds, pumpkin puree, pumpkin pie spice, sugar, and vanilla. Take a tiny taste and add stevia if you want a little more sweetness. After everything is well incorporated, divide pumpkin mixture evenly among the 6 ramekins.

In small bowl mix ground almonds, cinnamon and coconut cream concentrate. Sprinkle evenly over the pumpkin mix.

Bake for 25 minutes at 350 using a water bath method. When almonds are starting to brown, remove from oven and pour coconut milk over top. Serve warm or cold.

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

Recipe submitted by Joanne, Delmar, DE

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“Caramel” Fudge

Caramel_Fudge Recipe photo
Caramel_Fudge Recipe
photo by recipe author

Servings: 12
Preparation Time: 15 minutes

Grease a small pan. Place all ingredients (except chocolate chips) in the food processor (or if you don’t have one you could combine it all on low on the stove) and combine until smooth. Pour your mixture into the pan and stick it in the fridge for about 5 minutes. Pull it out, add some chocolate chips, and then throw it back in until it’s set!

Cut up into 12-16 squares. These should be kept in the fridge, they get a little melty.

Recipe submitted by Sarah, Abilene, TX

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Coco Coconut Cups

Coco Coconut Cups Recipe photo
Coco Coconut Cups Recipe
photo by recipe author

Servings: approx. 24 candy cups
Preparation Time: 15 minutes

For the coconut cups:

For the chocolate:

1. Line mini-muffin pan with paper muffin cups

2. Process all ingredients for coconut cups in food processor just until well mixed.

3. Fill paper cups halfway with coconut mixture.

4. In a small bowl, whisk together ingredients for chocolate.

5. Drizzle a little chocolate onto each candy cup.

6. Chill in refrigerator until set, about 20 minutes.

7. Store in covered container in refrigerator if your kitchen is warm, as the chocolate will be melty.

Recipe submitted by Chrissie, Pittsburgh, PA

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Piña Colada Smoothie

Piña_Colada_Smoothie
Piña Colada Smoothie Recipe
photo by recipe author

Servings: 2-3
Preparation Time: 5 minutes

Nourishing and satisfying, the coconut oil and egg yolks in this tropical treat will give you long lasting energy to keep you going strong until lunch or for that afternoon pick me up, so the more the merrier when it comes to these nutritional powerhouses.

Blend first 7 ingredients until smooth, add pineapple, blend to desired consistency. Garnish with shredded coconut and a mint sprig if desired. Enjoy! 🙂

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

Recipe submitted by Lydia, Salem, VA

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Blueberry Pudding Cake

Blueberry Pudding Cake Recipe photo
Blueberry Pudding Cake Recipe
photo by recipe author

Servings: one 9×9 pan
Preparation Time: 20 minutes

  • 1 cup frozen blueberries
    or
  • 1 cup fresh blueberries & 1/4 cup juice of choice (I used mango)
  • 1/2 cup coconut cream concentrate
  • 1/2 cup full fat coconut milk*
  • 1 large egg, at room temperature
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • 1 cup almond or chestnut flour
  • 2 teaspoons baking powder
  • 1 teaspoon Himalayan pink salt

1. Make sure all ingredients are room temperature. The coconut cream concentrate should not be melted, but spreadable. If it is hard, immerse jar in very hot water or simmer gently on stovetop.

2. Whisk together coconut cream concentrate, coconut milk, egg, honey, and vanilla in a large mixing bowl.

3. In medium size bowl, mix together almond flour, baking powder, and salt.

4. Slowly add dry ingredients to wet, whisking until combined.

5. Preheat oven to 375 degrees F and grease a 9 x 9 baking pan. I used melted coconut oil. Pour batter into pan and spread with a small spatula. Top with blueberries.

If using fresh berries, bring berries and juice to a simmer over medium heat on the stovetop. Once it bubbles gently, reduce the heat to low and simmer for 4-5 minutes until the mixture thickens. Pour over the cake batter.

6. Bake in preheated oven for 20 – 25 minutes. 20 minutes will give you more of a pudding consistency, whereas 25 minutes will get you more on the cake side. I like to split it down the middle and go for 22, but every oven is different. Cool and serve at room temperature, topped with whipped coconut cream or ice cream.

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

Recipe submitted by Kate, Togane, Chiba, Japan

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