Coconut Cream Concentrate Recipes

Thai Chicken Coconut Soup

photo by recipe author

Preparation Time: 30 minutes
Servings: 4-6

2 green onions
8 oz mushrooms
15 oz baby corn, drained
14 oz bamboo shoots, drained
1 pound chicken
2 tablespoons coconut oil
1 cup coconut cream concentrate plus 2 cups water
2 chicken bouillon cubes
1 teaspoon curry powder
1/2 tablespoon honey
2 teaspoon lemon juice
Salt to taste

Chop onions, mushrooms, corn, and bamboo shoots into bite sized pieces. Chop chicken into bite sized pieces and fry in coconut oil in a large saucepan until cooked. Add onions and mushrooms and sauté for 2 minutes.

Add remaining ingredients and bring to a boil. Simmer for 15 minutes.

Recipe submitted by Sharla, Nampa, ID

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Chocolate Coconut Clusters

photo by recipe author

Servings: approximately 36
Preparation Time: 30 minutes

1 heaping cup dried, unsweetened coconut
Powdered stevia extract
2-4 tablespoons water
2 cups organic whole sugar, or to taste
1/2 cup coconut milk*
4 tablespoons coconut cream concentrate
4 tablespoons coconut oil
3 tablespoons cocoa powder, sifted to remove lumps
1 teaspoon salt
3 1/2 cups dry quick oats
1 teaspoon vanilla
1/2 cup walnuts or pecans

Measure the coconut and stir in stevia extract to your own taste. I use about 1/16th teaspoon of a concentrated powdered extract, but if you are using a liquid extract or packets you may want to use more.

Rehydrate the dried coconut by stirring in 2-4 tablespoons water then allow it to sit and become fluffy.

In a medium saucepan, bring the sugar, coconut milk, coconut cream concentrate, coconut oil, cocoa, and salt to a boil. Stir in the rehydrated coconut, oats, and vanilla and nuts. Drop by heaping teaspoon on a waxed paper-lined cookie sheet and refrigerate.

These delicious cookies should be stored in the fridge or freezer, as the coconut oil will melt on warm days!

Recipe submitted by Julie, Houston, TX

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

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Easy Creamy Coconut Pineapple Ice Cream

photo by recipe author

Servings: 2

1 cup frozen pineapple
1/2 cup coconut cream concentrate

Place about 1 cup of pineapple in your food processor and process until smooth.

Add coconut cream and continue to process until well mixed.

You can double for more servings.

See? Told you it was easy!

Recipe submitted by Lea, Grafton, NH

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Creamy Coconut Cinnamon Smoothie

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

I like to use either coconut milk or fresh raw milk for this recipe. A natural sweetener could be added as well, although the banana gives just the right amount of sweetness for my taste. I have also added fresh pineapple which gives it a nice tropical twist!

Servings: 1
Preparation Time: Less than 5 minutes

1 1/2 cups milk
1 medium frozen banana
1 heaping teaspoon coconut cream concentrate
1/2 teaspoon vanilla extract
Dash of cinnamon
1 teaspoon virgin coconut oil

Place milk, banana, coconut cream concentrate, vanilla and cinnamon in blender. Blend on high for about 30 seconds or until ingredients are well combined. Slowly drizzle the virgin coconut oil into the mixture.

Recipe submitted by Kathy, Campbellton, TX

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Raspberry Coconut Cream Pie

photo by recipe author

This is a really delicious alternative to cheesecake and lends itself to different kinds of berries as well as different sweeteners.

Servings: 8
Preparation Time: 20 minutes

1-1/2 cups raw almonds
3/4 cup Medjool dates – pitted
1/2 cup coconut flakes (optional)
1 cup full fat coconut milk*
2 cups Greek yogurt, divided
1/2 cup honey, softened and divided
1/2 – 1 teaspoon vanilla extract
1 cup softened coconut cream concentrate, divided
1 cup or more fresh or frozen raspberries
1 tablespoon lemon juice

Pie Shell: (for a 9 inch pan – lightly greased)

In a food processor, pulse the almonds until coarsely ground. Add the dates and coconut flakes (if desired) and mix until blended. Press mixture evenly into pie pan.

Filling:

Mix coconut milk, 1 cup yogurt, 1/4 cup honey and vanilla extract. Quickly mix 1/2 cup softened coconut cream concentrate into the filling mixture.

Fold in the raspberries, reserving a few for the pie top. Spread in prepared pie shell and refrigerate while preparing topping.

Topping:

Using a stick blender or mixer, mix the remaining cup of yogurt with remaining 1/2 cup coconut cream concentrate, 1/4 cup honey and the lemon juice. If too thick, add a bit more yogurt. If too thin, add 1 tablespoon or so more of coconut cream concentrate.

Loosely pile the topping onto the chilled pie to give the appearance of whipped cream.

Top with fresh raspberries and chill for several hours until set. Slice into 8 pieces and serve.

Recipe submitted by Joyce, Campbell, CA

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

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Gluten Free Coconut Cream Bliss Cookies

photo by recipe author

Servings: About 24
Preparation Time: 15 minutes

1 1/2 cups coconut cream concentrate
1/2 cup coconut oil (or for less richness, use 1/4 cup coconut oil & 1/4 cup yogurt or kefir)
1 1/4 cups arrowroot powder
1/2 cup whole sugar, rounded
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract

Preheat oven to 325 degrees F.

Heat the coconut cream concentrate over low heat until softened or melted. Melt the coconut oil over low heat; remove from heat and mix in the vanilla and almond extracts.

In a large bowl, mix the arrowroot with the sugar and salt.

Add the coconut cream concentrate and coconut oil to the arrowroot. Mix until well combined. The dough should be very nice and workable, not overly sticky. If it’s sticky, add more arrowroot.

Form dough into tablespoon-sized balls and place on a greased cookie sheet. Flatten each ball with the palm of your hand or the bottom of a glass.

Bake in preheated oven for 20-30 minutes or until the cookies hold together and are very lightly browned on the bottom.

Cool a bit and remove from the cookie sheet while still warm. If they cool down and are stuck to the cookie sheet, place them back into the oven to warm up again, and then they’ll be easy to remove.

Recipe submitted by Lindsey, CO

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Stracciatella Chocolate Coconut Gelato

photo by recipe author

The unique texture of this ice cream is created by a thin drizzle of chocolate added near the end of the freezing process. Therefore, you need an ice cream maker with an opening in the top to add mixings while freezing. (These makers usually have a base that goes in the freezer, so if you keep your ice cream maker frozen all the time, a healthy treat is always just a few minutes away.)

Servings: 4
Preparation Time: 30 minutes

Base:

1/4 cup coconut cream concentrate
4 cups cream, half-and-half, or milk. (Note: For a dairy-free version of this recipe use almond milk or coconut milk*)
1/3 cup sweetener (organic whole sugar, honey, or brown rice syrup)

Drizzle:

2 tablespoons coconut oil
8 oz dark chocolate

Put all ingredients except coconut oil and chocolate into a blender and blend thoroughly. Add mixture to ice cream maker according to normal directions to freeze.

Drizzle:

While freezing gets started, melt coconut oil and chocolate in a small saucepan on low heat. Do not cook! Just barely melted is perfect, so remove the saucepan from the burner before the chocolate is finished melting. (If you cook it, it burns the chocolate, and it will be too hot and melt your ice cream when you add it. The coconut oil lowers the melting temperature and makes it a wonderful texture in the next step.)

When the ice cream is starting to harden and “turn over” in the mixer, very slowly drizzle the melted chocolate into the mixer while it is still mixing. The chocolate will freeze into small strands/striations (Italian: stracciatella) and chunks.

Finish freezing, serve and enjoy!

Recipe submitted by Jeff, Eagle, ID

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

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Favorite No Bake Apple Pie

photo by recipe author

Servings: 12
Preparation Time: 30 minutes

Date/Seed Crust:

1 3/4 cups sunflower seeds
1 cup Medjool dates, no pits
3/4 teaspoon salt
1 tablespoon coconut oil

Apple Pie Filling:

6 organic Fuji apples, cut into very thin slices
2 tablespoons ground cinnamon
1 cup organic raisins
1 tablespoon lemon juice or juice of small lemon
1/3 cup Medjool dates, no pits
2 small pears or 1 extra large pear
1 tablespoon Coconut Cream Concentrate

Process the sunflower seeds until ground well. Remove 1/3 cup of the ground seeds and sprinkle around the bottom of a large deep dish pie plate. Add the dates, salt and coconut oil to the remaining ground seeds and process well.

Shape into a ball and roll the dough flat, then use your hands to press the dough up the sides of the plate.

Place the apples into a large bowl. Stir the cinnamon, raisins and lemon juice into the apple slices. Blend the dates, pears and coconut cream concentrate well in a blender. Add this puree to the apples and stir well to incorporate.

Store the bowl of apple slices in the fridge until ready to serve. Store the pie crust in the fridge as well. When ready to serve, fill the crust with the apple mixture and cut into 12 slices. Enjoy!

Recipe submitted by Linda, Woodland, WA

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