Coconut Cream Concentrate Recipes

Coconut Cream Chocolate Latte

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Servings: 1
Preparation Time: 8 minutes

1 cup whole milk
1 teaspoon coconut cream concentrate*
1/4 teaspoon vanilla extract
1/4 cup freshly brewed espresso
2 tablespoons chocolate chips

Place milk, coconut cream concentrate and vanilla in a small saucepan or milk frothing pitcher. Heat milk until scalding or almost scalding (do not simmer or boil!).

While milk is heating combine espresso and chocolate chips. Whisk to blend.

Remove milk from heat and froth with a milk frother or whisk until milk is nice and frothy. Pour over the espresso and give the drink a quick buzz with a milk frother stick or stir with a small spoon gently to blend.

*If desired omit coconut cream concentrate and use part homemade coconut milk* for the whole milk.

Recipe courtesy Sarah Shilhavy

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

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Bison Coconut Cream Curry Stew

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Servings: 5
Preparation Time: 15 minutes

1 small onion, diced
4 cloves garlic
Coconut oil, as needed for sautéing
1 lb. bison stew meat
2 teaspoon curry
1 teaspoon cumin
1 teaspoon turmeric powder
Salt and pepper to taste
3 tablespoons coconut cream concentrate
2 cups beef broth
1 medium sized sweet potato, cubed
1 medium sized carrot, chopped
2 stalks celery, chopped
1 medium size zucchini, chopped
8 oz. baby bella mushrooms, sliced

Sauté onion and garlic in coconut oil until onion is soft. Add bison and sauté for another 2 minutes.

Add curry, cumin, turmeric, salt, pepper and coconut cream concentrate and beef broth. Cover and simmer for 2 hours or until the meat is tender. Add remaining ingredients and continue cooking until the vegetables are soft and cooked through.

Serve over rice or pasta and top with sour cream or plain yogurt.

Enjoy!

Recipe courtesy Marianita Shilhavy

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Coconut Cream Sweet Potato Bake

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6-8
Preparation Time: 15 minutes

2 lbs sweet potato, boiled, peeled and mashed
4 tablespoon Coconut Cream Concentrate
2 eggs
1/2 cup brown sugar
1 tablespoon vanilla extract
2 teaspoons cinnamon
2 tablespoon butter, melted
2 tablespoons butter (to brush on top)
1-2 teaspoons cinnamon (to sprinkle on top)
2 tablespoons brown sugar (to sprinkle on top)
coconut oil, to grease pan

Preheat oven to 350 degrees F. Grease an 8×8 pan with coconut oil.

Place sweet potato and coconut cream concentrate into the bowl of an electric mixer. Mix on medium high speed until well blended.

Add eggs, sugar, vanilla 2 teaspoons cinnamon, and 2 tablespoons butter. Blend until well mixed.

Spread sweet potato mixture evenly into prepared pan.

Brush mixture with 2 tablespoons melted butter and sprinkle on remaining cinnamon and sugar.

Bake at 350 degrees F for 45 minutes.

Enjoy

Recipe courtesy Marianita Shilhavy

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Butternut Squash Soup with Coconut Cream Concentrate

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 12
Preparation Time: 15 minutes

1 quart chicken stock
1 quart water
1 medium-sized butternut squash, peeled and cubed or baked with the flesh scooped out
Salt to taste (2 teaspoons +)
Any other cooked veggies that may be lingering in your fridge
Coconut cream concentrate

Place stock and water in a large pot and add squash and salt. Cook over medium heat, covered, until heated through and the squash is soft (an hour).

Blend with an immersion blender or regular blender (in batches). Add other veggies before or after blending.

Top with a swirl of coconut cream concentrate and serve.

Recipe submitted by Cara, Billings, MT

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Coconut Ranch Party Dip

Coconut Ranch Party Dip recipe photo

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 10 minutes

1/2 cup coconut mayonnaise
1/2 cup sour cream, creme fraiche or yogurt
1/2 cup coconut cream concentrate
4 tablespoons virgin palm oil
1 small clove garlic
1-2 tablespoons Italian herb mix (recipe below)

Italian herb mix:

2 tablespoons dried oregano
1 teaspoon black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery seeds
1 tablespoon salt

Process all ingredients in blender until well mixed and creamy.

Note: use only 1-2 Tablespoons of seasoning mixture, not the entire recipe.

I would suggest doubling or tripling the recipe. The dip just doesn’t stick around!

Recipe submitted by Alisse, Orange County, CA

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Coconut Cream Doughnuts

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

2 hours prep time
15 servings

2 (.25 ounce) packages active dry yeast
1/4 cup warm water
1/2 cup sugar
1 teaspoon salt
1 1/2 cups lukewarm milk
1/3 cup palm shortening
2 eggs
5 cups organic unbleached all-purpose flour
3 cups palm shortening
1 cup coconut oil

Coconut Cream Glaze:

1/4 cup Coconut Cream Concentrate
1/4 cup butter
1/2 cup powdered sugar
2 teaspoons vanilla extract
1/4 cup heavy cream, add more as needed

Sprinkle yeast over warm water and let stand for 5 minutes, or until foamy.

In a large bowl of an electric mixer, mix the yeast mixture, sugar, salt, milk, shortening (1/3 cup), eggs, and 2 cups of flour. Mix for a few minutes on low speed. Add remaining flour a heaping 1/2 cup at a time until the dough no longer sticks to the bowl. Knead for about 5 minutes, until smooth and elastic.

Place the dough into a coconut oil greased bowl and cover with a damp towel. Set in a warm place to rise until doubled.

Turn dough onto a floured surface and gently roll out to about 1/2 inch thickness. Cut with a floured cutter. Cover with a light cloth and let doughnuts rise until doubled.

Heat 3 cups palm shortening and 1 cup coconut oil in a deep fryer or large pot/skillet to 350 degrees F. Using a wide metal spatula, place doughnuts into oil and fry on each side until golden brown. Drain on wire racks and dip into glaze while warm.

Coconut Cream Glaze:

Place all ingredients except heavy cream into a small saucepan over low heat. Whisk until butter is melted, adding heavy cream until desired consistency is reached. Mixture will look oily and curdled at first but keep adding heavy cream and it will come together.

Recipe courtesy Sarah Shilhavy

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Coconut Cream Almond Fruit Salad

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8+
Preparation Time: 10 minutes

Fruit:

3 apples
1 cup grapes
1 cup frozen berries
Other fruit of choice (if desired)

Dressing:

1 cup coconut milk*
2-3 tablespoons coconut cream concentrate
1-3 tablespoons honey
1/2 cup almonds

1. Cut apples into cubes and combine with frozen berries and grapes in a big bowl.

2. In a blender, blend together coconut milk, coconut cream concentrate, honey, and almonds.

3. Pour dressing over fruits and serve chilled. Enjoy!

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

Recipe submitted by Isabella, San Jose, CA

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Coconut Chai Smoothie

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1
Preparation Time: 3 minutes

1 cup warm water
1 tablespoon Coconut Cream Concentrate
1/2 teaspoon cinnamon
1/2 teaspoon Garam Masala
1 tablespoon raw honey
1 cup ice or 1 frozen banana

Blend together everything except the ice or banana for about 1 minute. Then add ice or frozen banana and blend until smooth.

If you do not have Garam masala on hand, make your own by combining: 1/8 teaspoon ground cardamom, 1/8 teaspoon ground coriander 1/8 teaspoon ground cloves and 1/8 teaspoon ground black pepper.

Recipe submitted by Anna, Robins, IA

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