Coconut Cream Concentrate Recipes

Coconut Cinnamon Sticky Rice

Coconut Cinnamon Sticky Rice Recipe

photo by recipe author

Servings: 5-6
Preparation Time: 2 minutes plus cooking

water
2 cups jasmine rice
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 tablespoon coconut cream concentrate

Recipe: Use the amount of water for rice according to directions for stovetop or rice cooker. Typically it’s 1 inch more water than rice for a rice cooker.

Mix salt, cinnamon and coconut cream concentrate into rice and water BEFORE cooking.

For fluffier, stickier rice, add an extra cup water before cooking.

The coconut and cinnamon add a wonderful aromatic flavor that goes great with stir fry or curry.

Substitute brown jasmine rice or wild rice for a different option. The photo shows a serving of the recipe made with half brown jasmine rice (1 cup) and half wild rice blend (1 cup.).

Recipe submitted by Jeff, Eagle, ID

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No Bake Chocolate-Peanut Butter-Oatmeal Cookies

No Bake Chocolate-Peanut Butter-Oatmeal Cookies Recipe

photo by recipe author

Servings: 36
Preparation Time: 10 minutes

1/2 cup coconut cream concentrate
1 cup peanut butter
1 cup honey
1/2 cup coconut milk*
1 tablespoon vanilla extract
4 tablespoons unsweetened cocoa powder
3 cups oats

Over low heat, melt coconut cream concentrate, peanut butter, honey, milk and vanilla and whisk together until well incorporated. Mix in cocoa powder. Last, add oats and let sit over low heat for 5 minutes, stirring frequently.

Drop by spoonful onto parchment paper lined cookie sheets and refrigerate for 2 hours. Enjoy!

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

Recipe submitted by Carol, Orange, CA

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Dairy & Gluten Free Chocolate Coconut Fudge

Dairy and Gluten Free Chocolate Coconut Fudge Recipe

photo by recipe author

Servings: 24 squares
Preparation Time: 5 minutes

1 1/2 cups coconut cream concentrate
1/2 cup organic cocoa powder
1 tablespoon vanilla extract
1/2 cup raw honey
pinch of sea salt

Heat a medium saucepan over low heat. Add coconut cream concentrate, cocoa powder, vanilla and sea salt. Mix well as the coconut cream melts. Slowly add the raw honey into the coconut mixture until combined.

Pour the warm fudge into greased 8 inch square pan. Cover and refrigerate. Allow fudge to refrigerate for 4 hours or until its completely set. Cut into squares and serve.

Recipe submitted by Phillip, Eugene, OR

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No Bake Coconut Cookie Bites

No Bake Coconut Cookie Bites Recipe

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

3 cups Medjool Dates, pitted and soaked
1 3/4 cup unsweetened coconut, medium shreds or chips (may need to add about 1/4 cup more if not using protein powder)
4 tbsp coconut cream concentrate, softened
2 tbsp virgin coconut oil, softened
1 1/2 cups raw almonds
1/3 cup vanilla egg white protein (optional, but adds some vanilla flavoring to the cookies)

Once the dates have soaked for a couple hours, add them to a food processor along with the coconut cream concentrate and coconut oil (add protein at this time.)

Process until mixture is well combined and cream and oil are fully melted. Add in the coconut and blend until consistency is doughy and moldable. Add the almonds at this time and blend until almonds are well incorporated.

Pack the dough into balls, you may need to press firmly.

I prefer to store in the refrigerator in an airtight container. The coconut cream and oil will harden when cooled and allow for a harder ball

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Cream Blonde Macaroons

Coconut Cream Blonde Macaroons Recipe

photo by recipe author

Servings: about 2 dozen Preparation Time: 30 min prep, varies

2 2/3 cups shredded unsweetened coconut (or 1 cup prepared Coconut Cream Concentrate)
2 cups shredded unsweetened coconut
3/4 cup pure maple syrup
1 1/4 teaspoons vanilla extract
1/2 teaspoon pure almond extract
1/4 teaspoon fine sea salt

First, you’ll need to use the 2 2/3 cups of shredded coconut to make homemade coconut butter, or just 1 cup of Coconut Cream Concentrate instead. Blend the coconut in a high-powered blender or food processor until creamy. (It’s okay if the texture is slightly grainy.) To the coconut butter, add the rest of the ingredients, and mix well until a batter forms.

These macaroons can be baked in an oven, or gently dried in a dehydrator. For the oven, preheat to 300 degrees F and drop batter by rounded tablespoons onto a baking sheet lined with parchment paper. Bake for 20-25 minutes, until the outsides are crispy, then allow to cool for an additional 25 minutes before removing from the pan to cool completely.

If using a dehydrator, simply drop the batter by rounded tablespoons onto the mesh sheets, and dry at 118 degrees F for up to 24 hours, or until desired crispiness is achieved.

Recipe submitted by Megan, Los Angeles, CA

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Almond Coconut Spread

Almond Coconut Spread Recipe

photo by recipe author

Servings: 8
Preparation Time: 5 minutes

3/4 cup almond butter
1/2 cup full fat coconut milk*
1/3 – 1/2 cup powdered sugar (you could also use honey or maple syrup to taste)
2 tablespoons Coconut Cream Concentrate
2 teaspoons vanilla extract
dash of sea salt (omit if using jarred almond butter with added salt)

1. Combine all ingredients in a food processor and blend for a couple minutes.

2. Store in the refrigerator in an airtight container. The spread will thicken up in the fridge.

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

Recipe submitted by Kate, Highlands Ranch, CO

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Kale and Okra Soup (Callaloo)

Kale and Okra Soup

photo by recipe author

Servings: 6
Preparation Time: 30 minutes

4 cups chicken stock
1 bunch green onions, chopped
6 cups fresh kale, chopped
4 cups okra, chopped
3 garlic cloves, chopped
6-8 sprigs thyme
4 tablespoons coconut cream concentrate

1. Combine all ingredients except coconut cream concentrate in a large pot. Bring to a boil then reduce heat to a simmer.

2. Simmer uncovered for 20-25 minutes, until veggies are nice and soft.

3. Puree soup using an immersion blender (you could do this in a conventional blender but be careful not to burn yourself!). Note: if the stocks of your thyme sprigs are very tough, you might want to remove them before pureeing.

4. Add coconut cream concentrate, stir to dissolve. Enjoy!

Recipe submitted by Sarah, Marietta, GA

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Coconut-Lime Breakfast Oatmeal

photo by recipe author

Servings: 1
Preparation Time: 5 minutes

1 cup water
2 teaspoons coconut cream concentrate
1/2 cup rolled oats
a dash of salt (1/16 teaspoon)
1 teaspoon lime or lemon juice, optional
2 tablespoons dried coconut*
2 drops lime essential oil, or 1/2 teaspoon lime zest
1/4 cup macadamia nuts, optional

Combine water, coconut cream concentrate, rolled oats, and the dash of salt. Bring to a boil; simmer and stir for two minutes. Remove from heat, then stir in juice, coconut, and essential oil or zest. Top with macadamia nuts. Drizzle with a little honey if you like, but I don’t find it necessary.

This recipe can be doubled (or more).

*If you use macaroon (fine flake) coconut, it will disappear into the oatmeal, leaving only flavor. Using sweetened shredded coconut will both sweeten it and add a little texture. My favorite is the shaved dried coconut; it adds both flavor and crunch.

Recipe submitted by Rhonda, South Jordan, UT

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