Coconut Cream Concentrate Recipes

Coco-Cocoa Velvet Dessert

photo by recipe author

Servings: 4
Preparation Time: 5 min, plus chilling

1 1/2 cups water, divided
1 packet unflavored gelatin (2 1/2 teaspoons)
2 tablespoons coconut cream concentrate
1/3 cup unsweetened cocoa powder
1/3 cup honey
1/8 teaspoon salt
1/2 teaspoon vanilla
2 drops of orange essential oil, optional (use food grade or better!)- OR use 1 drop lavender oil
1/2 tray’s worth ice cubes (7-8 ice cubes, should be 4 oz.)

Pour 1/2 cup of the water into a blender. Add the gelatin, and let sit to soften.

Meanwhile, heat the remaining water to boiling. Pour the hot water over the gelatin mixture; turn on low to mix and dissolve. Add coconut cream concentrate, cocoa powder, honey, salt, vanilla, and essential oil. While motor is running, drop in ice cubes, one at a time. Blend until smooth.

Pour into four (6-oz) ramekins, or in one (2-cup) mold. Refrigerate until set, 2-4 hours. Serve in the containers, or dip the bottoms in hot water for 20 seconds, then invert to un-mold.

If you want to un-mold it, I recommend you double the amount of gelatin.

Recipe submitted by Rhonda, South Jordan, UT

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Curry Cream of Carrot Soup

photo by recipe author

Servings: 4
Preparation Time: 45-50 minutes

6 cups chicken broth
1/4 medium onion, finely chopped
1 lb carrots, roughly chopped
1 teaspoon fresh ginger, finely grated
1 teaspoon curry
2 tablespoons coconut cream concentrate

1. Bring chicken broth to a rolling simmer over medium high heat. Add onion and carrots and let simmer until carrots are extremely soft, about 35-40 minutes.

2. Add ginger and curry and let cook another 5 minutes.

3. Blend soup with an immersion blender until it is a smooth puree (you could also use a countertop model, being careful not to burn yourself).

4. Add creamed coconut, stir to incorporate. Enjoy!

Recipe submitted by Sarah, Marietta, GA

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Coconut Eggnog Smoothie

photo by recipe author

A holiday treat you can feel good about! Rich, creamy, delicious taste with no added sugar (the bananas and coconut give it a wonderful, delicate sweetness), packed with nourishing protein, good fats and nutrients for a quick breakfast or mid-afternoon snack, satisfying to your body and your senses. Or serve it to your guests, they’ll never guess how healthy it is! 😉

Servings: 4
Preparation Time: 5 minutes

1 1/2 cups raw milk or coconut milk*
5 large soy-free eggs
2 tablespoons virgin coconut oil, melted
2 tablespoons coconut cream concentrate, softened
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
4-5 frozen ripe bananas

Blend all but the bananas until thoroughly mixed, add frozen bananas and blend until smooth. Serve immediately with an extra sprinkle of nutmeg on top. 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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Dairy Free Coconut Vanilla Sweet Cream

photo by recipe author

Servings: 10
Preparation Time: less than 5 minutes

1/2 cup raw cashews, soaked
3 tablespoons raw honey
2 tablespoons coconut cream concentrate (or 1 tablespoon melted coconut oil)
1/2 vanilla bean (or 11/2 teaspoons vanilla extract)
1/2 teaspoon lemon juice
Pinch of salt
6 tablespoons filtered water
Additional water, as needed to thin

Combine all ingredients in a high-speed blender and blend until smooth. (If you don’t have coconut cream concentrate, leave it out and stream in 1 tablespoon of melted coconut oil at this point, with the blender running.) Add more water, a tablespoon at a time, as needed to blend to a drizzly consistency. Serve over fresh berries or chopped fruit.

Recipe submitted by Amber, Overland, KS

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Coconutty Halibut

Gluten Free Coconutty Halibut

photo by recipe author

This recipe was concocted from all things coconut provided by Tropical Traditions. A man once set out to try to coconut up his dinner to the eXtreme and the following recipe was dreamed up, created, labored over, tasted, refined, and loved by all… Here it is!

Servings: 4-6
Preparation Time: 10 minutes

For the Sauce:

6 tablespoons Tropical Traditions Coconut Cream Concentrate
4 tablespoons fresh squeezed lime juice
1 cup water
2 tablespoons fish sauce
1/2 minced onion
1-2 minced Jalapeños (to taste)
2 tablespoons chili powder
2 tablespoons Tropical Traditions coconut flour

For the Fish:

1-2 cups Tropical Traditions coconut flour
2-4 eggs
2-3 cups Tropical Traditions shredded coconut
2 tablespoons old bay seasoning
1 tablespoon white pepper
1 tablespoon fresh ground black pepper
1 tablespoon cumin
1 tablespoon thyme
6 tablespoons Tropical Traditions coconut oil
4-6 fillets halibut (or other white fish. Tilapia would work well here too)

SAUCE:

In a small sauce pan add the Tropical Traditions coconut cream concentrate, lime juice, water, fish sauce, onion, jalapeno, and chili powder. Bring to a rolling boil while stirring constantly. Reduce heat and simmer for 15-20 minutes. Add Tropical Traditions coconut flour to thicken sauce. Remove from heat and let sauce stand for 5-10 before serving.

FISH:

Spread coconut flour in a shallow dish. Whisk your eggs in a wide bowl and put shredded coconut flakes in another shallow dish. Add the old bay seasoning, white pepper, fresh ground black pepper, cumin, and thyme to the shredded coconut and mix together with your hands.

Heat coconut oil in a skillet to medium. Rinse and pat down fish fillets. Roll in coconut flour, dip in egg and then coat with the coconut flake mixture. Add to hot oil and cook until the coconut fillets are a nice golden brown. Carefully flip the coconut fish fillets to evenly cook the other side. You can keep these warm in the oven while you’re cooking up all of your fillets.

Prepare to overload your taste buds with coconut goodness… drizzle sauce on top of fried fish and enjoy! If you like rice, this also goes really well on top of a bed of rice… if you’re into that sort of thing! 🙂

Recipe submitted by Dan, Denver, CO

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Spiced Coconut Mocha

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1
Preparation Time: 5 minutes

2 teaspoons cocoa powder
1/8 teaspoon cinnamon
dash of nutmeg
dash of cloves
2 teaspoons coconut cream concentrate
1 cup milk
2 teaspoons sugar or honey, to taste
1/4 teaspoon vanilla extract
1/2 cup strong, freshly brewed hot coffee
whipped cream (optional)

Combine cocoa, cinnamon, nutmeg, coconut cream concentrate and milk in a small saucepan. Heat gently until hot. Add sweetener to taste and vanilla.

Pour coffee a serving mug and pour the milk over it. Top with whipped cream and sprinkle a little more cinnamon on to serve (if desired).

Recipe courtesy Sarah Shilhavy

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Gluten Free No-Bake Coconut Pecan Banana Bites

Gluten-Free No-Bake Coconut Pecan Banana Bites

photo by recipe author

Servings: 4
Preparation Time: 1 hour start to finish

2 bananas
1/2 cup Tropical Traditions coconut cream concentrate
1/2 cup pecans – chopped
1/2 cup Tropical Traditions shredded coconut
1 teaspoon cinnamon

Slice banana about 1/2 inch thick and place in the freezer for about 15 minutes. They don’t need to be frozen through, just cold to the touch.

Melt the coconut concentrate gently and place in a small bowl.

Combine chopped pecans, shredded coconut and cinnamon in a shallow dish. Once bananas are out of the freezer, dip each slice into the coconut concentrate and directly into the coconut pecan mixture. (Do this step fast, as the coconut cream concentrate will harden quickly)

Turn bananas over to coat and place back onto the dish to return to the freezer. Once all are coated, return to the freezer to allow them to set up.

Enjoy!

Recipe submitted by Esther, Bremerton, WA

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Creamy Coconut Pumpkin Fudge (Dairy Free)

Creamy Coconut Pumpkin Fudge

photo by recipe author

Servings: 30 1-inch squares
Preparation Time: 5 minutes

1 cup coconut cream concentrate
3/4 cup pumpkin puree
1/4 – 1/3 cup honey or maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/2 teaspoon vanilla extract
Pinch of salt

In a small saucepan, heat coconut cream concentrate and pumpkin puree over low-medium heat. When the coconut cream concentrate is melted, lower the heat and add honey or maple syrup, spices, vanilla extract and salt. Mix well.

Pour pumpkin mixture into a well-greased bread loaf pan. Cover with parchment paper and refrigerate overnight or freeze for 1-2 hours. Cut fudge while cold and serve immediately.

Recipe submitted by Tiffany, Junction City, OR

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