Coconut Cream Concentrate Recipes

Lemon Coconut Energy Bites

photo by recipe author

Preparation Time: about 20 minutes
Servings: 10 bites

1/4 cup almonds
1/4 cup cashews
6 dates
1/4 cup almond butter
1 tablespoon coconut cream concentrate
1 tablespoon lemon extract
1 tablespoon lemon zest
2 teaspoon maca powder
optional toppings: unsweetened shredded coconut, lemon zest

In a food processor grind up your almonds and cashews until they make a grainy, flour-like consistency. Add in the dates and blend. Next, add in the rest of the ingredients (except optional toppings) and blend until the dough begins forming a ball.

Roll the mixture into 1/2 inch balls. If you are using toppings, spread them out on a flat plate and roll the balls in the toppings coating them completely and serve.

Recipe submitted by Julie, Burlington, MA

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Almond Joy

Almond Chocolate Chip Coconut Cookies photo

Almond nJoy

photo by recipe author

Servings: 4+
Preparation Time: 5 minutes

2 tablespoons Coconut Cream Concentrate
2 tablespoons organic shredded unsweetened coconut
2 tablespoons carob powder
1/2 teaspoon raw honey or other sweetener (optional)
extra shredded coconut
almonds

Mix the first four ingredients together in a bowl. Roll into balls and then roll in coconut. Add an almond to each ball and chill.

Fast, easy, and perfect every time.

Recipe submitted by Ben from Golconda, IL.

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Gluten Free Pumpkin Spice Cookies

photo by recipe author

Servings: 48
Preparation Time: 10 minutes

1 cup pumpkin purree
6 tablespoons flax seed meal
1 teaspoon xanthan gum
2 tablespoons apple cider vinegar
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup honey
1/2 cup coconut oil, melted
2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 cup almond meal
1 cup coconut flour
2 teaspoons baking soda
2 teaspoons baking powder

Icing:

1 cup Coconut Cream Concentrate
1/4 cup honey

Pre-heat oven to 350 degrees F. In a mixer blend together pumpkin, flax seed meal, xanthan gum, apple cider vinegar, vanilla, salt, honey, coconut oil, and spices.

In a separate bowl combine almond meal, coconut flour, baking soda, and baking powder. Add flour mixture to pumpkin mixture and blend well.

Roll Tbsp size balls and flatten with hands. The dough will not spread while baking. Place on cookie sheet lined with parchment paper and bake for 8 to 10 minutes. Cool on wire rack or paper towel.

Icing:

Carefully soften coconut cream concentrate in a small sauce pan over low heat. It will burn quickly so stir constantly. Add honey. Place a 1/2 tsp of icing on each cookie. It will be the consistency of play dough. With your fingers press out the dough to the edges of the cookie.

Recipe submitted by Lisa, Marietta, GA

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Coconut Cannellini Bean Sauce

Coconut Cannellini Bean Sauce photo

photo by recipe author

Servings: 4
Preparation Time: 20 to 30 minutes

2 16oz cans cannellini beans with liquid
4 tablespoons coconut oil
2 tablespoons coconut cream concentrate
6 cloves of garlic, pureed in a garlic press
1/2 cup organic chicken broth
1 tablespoon dried parsley
salt and pepper to taste

Puree the cannellini beans, with liquid, in a food processor. Add in coconut oil, coconut cream concentrate, garlic and broth and pulse food processor several times to blend.

Transfer to a sauce pan. Stir in parsley, salt and pepper. Heat over medium heat until sauce thickens – 5 to 10 minutes. Serve over pasta or vegetables.

I also use this sauce to “smother” pork chops or boneless chicken breasts. Instead of heating the sauce on the stove, I pour it on the meat that has been pan seared and bake at 350 degrees for 30 minutes.

Also, instead of garlic and parsley, you could use nutmeg and cinnamon for a different tasting sauce — kind of like moussaka.

Recipe submitted by Kelly, Pascoag, RI

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Gluten Free Coconut Cream Puffs

photo by recipe author

Servings: 12-24 servings
Preparation Time: 1 hour

Basic Puff Shell:

1 cup water
1/2 cup organic salted butter
3/4 cup sweet rice flour
1/2 cup organic brown rice flour
1/2 cup coconut flour
3 large organic eggs (OR 4 medium eggs)
Homemade custard (see recipe below)
1 1/2 cups organic semi-sweet chocolate pieces, melted
Organic powdered sugar, to garnish

Homemade Coconut Custard:

1/2 cup organic granulated whole sugar
3 tablespoons organic cornstarch
4 organic egg yolks
3 cup organic coconut milk* (OR 6 tablespoons Coconut Cream Concentrate plus 2-3/4 c. water)
2 tablespoons organic butter
2 teaspoons organic vanilla extract

Puff Shells:

Preheat oven to 400 degrees F. Prepare baking sheet with parchment paper or baking mat.

In a medium saucepan, heat water and butter to rolling boil. Stir in flour – beating well until it pulls away from the pan and forms a ball, about 1-2 minutes; then add eggs, one at a time beating well after each addition. Fully incorporate mixture until batter is smooth.

Drop by heaping tablespoon onto greased baking sheet or silicone baking mat lined pan. Batter should be fairly stiff, so that when you scoop it onto the baking sheet, it stays firm and doesn’t spread out. If it is too runny, add additional sweet rice flour in small amounts until batter holds its shape on the baking pan.

Bake 30-40 minutes at 400 degrees F. or until golden and dry.

Remove from oven and cool until you are able to handle them. Then cut off top of each puff and scoop out any excess soft dough from inside, if necessary, to form a shell for the cream filling. Replace top with each puff and allow to cool completely.

Coconut Custard:

In a heavy saucepan over medium-low heat, bring sugar, cornstarch, egg yolks, and coconut milk (or Coconut Cream Concentrate plus 2-3/4 cups water) to a boil, whisking constantly until thickened (approx. 15-20 minutes), careful not to scorch mixture on bottom of pan. Remove from heat. Stir in butter and vanilla. Place in a container with a tight sealing lid in refrigerator to cool. Chill 2 hours until set.

Assembly: Fill puffs using a pastry bag or spoon carefully into cream puff shells, then replace top of puff. Sprinkle with powdered sugar to garnish and drizzle with melted chocolate, if desired.

Melt chocolate pieces in a glass/stainless steel boil set over a small saucepan with simmering (not boiling) water. Drizzle puffs with melted chocolate. Serve or store in an airtight container in the refrigerator for up to 3 days.

Recipe submitted by Deanne, Glendale, AZ

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

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Coconut Haupia (Traditional Hawaiian Coconut Pudding)

photo by recipe author

Servings: 6-8 Preparation Time: 15-20 minutes

2-4 tablespoons Coconut Cream Concentrate
1-3/4 cup water
5 tablespoons organic granulated sugar
5 tablespoons organic cornstarch
3/4 cup water

In a medium saucepan, cook coconut cream concentrate with 1-3/4 cups water over medium-low heat until warm and blended. In a separate small bowl, combine sugar and cornstarch; stir in remaining 3/4 cup water, combining well.

Stir sugar mixture into coconut mixture and cook over low heat, stirring constantly, until thickened (approx. 5-6 minutes). Pour into an 8 inch square pan. Refrigerate until firm. Cut into squares and serve.

Recipe submitted by Deanne, Glendale, AZ

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Chicken Satay with Coconut Peanut Sauce

photo by recipe author

Servings: 12

2 1/2 pounds frozen boneless, skinless chicken thighs, thawed wooden or bamboo skewers

Marinade:

1 small onion, chopped
3 cloves garlic, chopped
1/8 teaspoon ground ginger
1/2 teaspoon dried turmeric
2 teaspoons cumin
1 teaspoon red pepper flakes
4 tablespoons oyster sauce (you can use fish sauce if you like)
6 tablespoons brown sugar
2 tablespoons coconut oil

Coconut Peanut Sauce:

1 cup Tropical Traditions coconut peanut butter
1/8 cup soy sauce
1/2 teaspoon red pepper flakes
2 tablespoons brown sugar
2 teaspoons lime juice
1/2 cup hot water
1/8 cup oyster sauce
1/3 cup coconut cream concentrate
2 teaspoons sesame oil

Marinade:

Throw all ingredients into the blender, and blend on high for 2 minutes. Pour into a zipper top bag with thawed chicken. Let marinate for at least an hour (24 hours is fab.) I would add a stalk of unchopped lemongrass here too, but I didn’t have any. Put it in the marinade, and discard after.

Cut marinated chicken into 2 inch chunks. Soak bamboo skewers in water for 20 minutes, so they don’t burn when cooking (I know, I should have soaked them longer, but I was hungry…). Thread chicken onto skewers and place on a foil-lined broiler pan (or on a baking sheet). Broil on high for 12 minutes, flip skewers and broil for another 12 minutes. Remove from oven to cool.

Coconut Peanut Sauce:

Throw all ingredients into the blender and blend on high for 3 minutes. Serve with chicken satay skewers.

Recipe submitted by Kristen, Laie, HI

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Coconut Citrus Fudge

photo by recipe author

Servings: 12
Preparation Time: 15 minutes (plus chilling time)

1 cup coconut cream concentrate
2-3 tablespoons raw honey
2 tablespoons coconut oil, melted
1 tablespoon orange, lemon, grapefruit or other citrus zest
1 teaspoon orange, lemon, grapefruit or other citrus extract (if using oil, use a few drops)

1. In a food processor, pulse coconut cream concentrate and honey until combined. Then, with the processor running, add the coconut oil in a steady stream. Add zest and extract or oil, and mix until combined.

2. On a cookie sheet lined with parchment paper or wax paper, spoon mixture and form into a rectangle. Press with your hands to make the thickness even, about 1/4 inch thick. Chill for 30 minutes in the refrigerator.

3. Remove from the fridge, and lift parchment or wax paper off the cookie sheet and transfer to a cutting board. Cut into little squares or whatever bites you like.

4. You can store these in the fridge, or even on the counter in an airtight container. The coconut cream concentrate keeps its shape well, even at room temperature.

Enjoy!

Recipe submitted by K, Tempe, AZ

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