Coconut Cream Concentrate Recipes

Piña Colada Sauce/Glaze

Photo by recipe author

Servings: 12
Preparation Time: 15 minutes

20 oz crushed pineapple
3 tablespoons tapioca flour
1/4 cup coconut cream concentrate
3/4 cup coconut milk*
2 teaspoons vanilla
2 tablespoons maple syrup

Strain the juice out of the pineapple into a sauce pan, squeezing all the juice out that you can. Add tapioca flour and mix well (do this while cold or it will be lumpy). Add coconut cream concentrate and maple syrup.

Cook over medium heat until bubbly, stirring constantly. Once thickened add coconut milk and the crushed pineapple and heat through. Once hot, turn off heat and add vanilla.

Great served over pancakes, waffles, crepes or even ice cream.

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

Recipe submitted by Sharla, Nampa, ID

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Coconut Tropical Bliss Smoothie

Photo by recipe author

Servings: 2
Preparation Time: 10 – 15 minutes

Almond Milk:

1/2 cup raw almonds
1 1/2 cups distilled water

Mix ins:

frozen bananas
fresh pineapple
coconut cream concentrate to taste
1 tablespoon coconut oil

Blend nut milk in a high-speed blender. Add remaining ingredients and blend until thoroughly mixed.

Adjust ingredients to desired taste and thickness.

Options:

Sprinkle with dried coconut or even add a slice of pineapple to the glass! Enjoy!

Recipe submitted by Kelly, Grandview, MO

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Coconut Cream Health Fudge

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Servings: 15 to 24 squares
Preparation Time: 10 minutes

1/2 cup raw honey
1/4 cup coconut cream concentrate
3/4 cup coconut peanut butter
1 tablespoon cocoa powder
3/4 cup nuts (your choice)
3/4 cup sesame seeds
3/4 cup coconut flakes
3/4 cup sunflower seeds
1 teaspoon vanilla

Heat honey, coconut cream concentrate and coconut peanut butter on low until melted and smooth. Add the rest of the ingredients. Mix well and pat into a well greased 9×9 pan.

Sprinkle top with more coconut and press lightly in the bars. Cool in the refrigerator for about 15 minutes to set up. Cut into bars. Store in the refrigerator. Enjoy!

Recipe submitted by Barbara, Pinconning, MI

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Gluten Free Poppy Seed Apple Coconut Loaf

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Servings: 10
Preparation Time: 10

3 eggs
1/8 cup Coconut Cream Concentrate, melted
1 1/2 tablespoons coconut oil, melted
1/2 cup Poppy Seeds, heaping
1 cup unsweetened apple sauce
1 pinch salt
1/8 cup coconut flakes
zest of 1 lemon
1/8 cup dried pomegranate
1/8 cup dried cranberries
2 teaspoons organic vanilla extract

Pre-heat oven to 350 degrees F.

Beat eggs with a hand mixer until they are very frothy, then add all other ingredients. Mix well and simply pour into your greased and coconut dusted 4 1/2 by 8 1/2 inch loaf pan.

Bake for 30 minutes and let cool for 10 to 15 minutes prior to serving.

If you don’t like the dried fruit, you can substitute it by adding the juice of half a lemon.

Recipe submitted by Josephine, Scottsdale, AZ

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Gluten Free Coconut Brownies

I honestly don’t know what exactly I was expecting when I baked these, but they weren’t what I thought they’d be. They totally surprised me.

The texture is light, almost creamy, very coconutty, and moist. The “bite” and overall texture is like a wheat brownie. The appearance even, is just like a wheat brownie. Even the top baked up shiny and flakey. What’s more, they popped right out of the glass pan without any fuss. I like that.

The batter will mix and come together easily if you soften the Coconut Cream Concentrate to peanut butter consistency first. It also helps to bring the eggs to room temperature as well. Depending on how warm your CCC is, you may or may not end up with stubborn little lumps that will refuse to totally mix in. Don’t let it get to you. They’ll still be delicious.

Mine have little lumps. And they’re delicious.

I haven’t tried the blondie version yet but I can assure you it’s just as delicious as the brownies.

Which one will you make?

Sarah:)

Gluten Free Coconut Brownies (or Blondies)

Gluten Free Coconut Brownies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 18 squares
Preparation Time: 10 minutes

1 cup Coconut Cream Concentrate
2-3 eggs*
1/2 cup honey or maple syrup**
1/2 teaspoon baking soda
1/4 teaspoon Himalayan salt
1 1/2 teaspoons organic vanilla extract
1/4 cup organic cocoa***
1/3 cup chocolate chips, optional
1/4 cup chopped walnuts, optional

1. Pre-heat oven to 325 degrees (300 for convection oven). Grease a 9×9 or 12×8 pan.

2. In a large bowl measure out all ingredients and mix until combined. Pour into prepared pan and bake 20-25 minutes. Try not to over bake; the top will be slightly crispy and the middle is fudgey.

* I usually use 2 eggs to achieve a silky, ribbon-y look, but sometimes I have to use 3 eggs to completely emulsify the batter.

** I prefer a less sweet brownie, especially since I always put chocolate chips into my brownies, so I actually only use 1/3 cup of honey, but I find that when I bake for others they are used to a sweeter baked good.

***For Blondies, omit cocoa. This will have a stronger coconut flavor than the brownies.

Recipe submitted by Marisa, San Jose, CA

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Quick Lemon Coconut Candy

I love this recipe. It’s easy, just a handful of ingredients, and no cooking involved.

If you read the comments below from when the recipe was first posted you’ll see my comment and the way I like to make it. But you don’t have to; I can tell you right now.

I like to use the juice from 2 (usually large) lemons, and all of their zest (or almost all). Then I warm the Coconut Cream Concentrate to a smooth, stir-able, peanut butter consistency and stir all the ingredients together. Warming the CCC is important; that’s what gives the balls a smooth, creamy, melt-in-you-mouth taste and texture. I usually don’t use any of the optional stuff. Sometimes I even add a few tablespoons of melted coconut oil in, but that is totally optional as there is already a good amount of oil in the CCC.

After stirring everything together, I scoop the balls unto a cookie sheet (or whatever other flat baking-pan like thing my hands grabbed first) and freeze or refrigerate until firm. If the mixture is too thin for scooping just stick the bowl into the freezer for a couple minutes at a time and stir until the desired consistency is achieved.

So when life gives you lemons, make these. Watch the video for a quick walk-through and enjoy these tart and creamy little bites. The only thing you’ll have to worry about is not eating the entire batch in one day.

Enjoying Lemons,

Sarah:)

Quick Lemon Coconut Candy (No Bake)

Quick Lemon Coconut Candy

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 cup coconut cream concentrate
1/2 cup raw honey
1 teaspoon finely grated lemon zest
Juice of 1 lemon
Dried coconut flakes, toasted if desired
1/2 teaspoon vanilla extract, optional

Mix the first 4-5 ingredients together until well mixed and smooth. Form into balls, roll them in the coconut flakes and refrigerate or freeze. You can also put them in candy molds without the coconut flakes to get a different look. They will harden when refrigerated.

Recipe submitted by Alice, Las Crescenta, CA

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Coconut Lime Tuna Steaks

Photo by recipe author

This is THE tastiest tuna I have ever tried. The first time I made it I used some “borderline” tuna that had been in my fridge for a week or so and it was still the best tuna I’d ever tasted. Instantly my new go-to recipe. So easy to make and SO delicious!

Servings: 2-20
Preparation Time: 20 min

extra virgin olive oil
seafood seasoning blend of choice
coconut cream concentrate
organic limes
wild caught Ahi tuna steaks
virgin coconut oil

Rub both sides of thawed tuna steaks with olive oil and seafood seasoning to coat. Mix equal parts softened coconut cream concentrate and fresh squeezed lime juice (pulp is fine) and beat with a fork until smooth and creamy. About 1 1/2 tablespoons of each should cover 2 medium size steaks. Multiply as needed for your desired number of steaks.

Coat both sides of each steak with a thick layer of the coconut lime mixture. Allow to harden for a few seconds before flipping to coat other side. Allow to marinate for 10 minutes for flavors to absorb.

Preheat a cast iron skillet coated with virgin coconut oil over medium heat for 5 minutes. Cook tuna steaks to desired doneness. Exact time will depend on the thickness of the individual steaks, but in general about 2-3 minutes per side produces a medium-rare tuna steak. I prefer to leave them fairly pink on the inside for maximum flavor and tenderness. Flip carefully to retain coating.

Serve immediately with a side of Bhutanese Red or Forbidden Rice and the green veggie of your choice for a super easy, company worthy dinner!

Recipe submitted by Lydia, Salem, VA

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Spring Wild Mushroom & Pea Ragout

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Creamy, delicious and comforting without being heavy, this dish is perfect for early spring when you want something fresh and light, yet still comforting and satisfying. The combination of sweet, brightly colored peas, flavorful, hearty mushrooms and onions with the tender, delicate and distinctive Forbidden rice and a hint of sweet coconut is a visually pleasing, heavenly smelling, delicious tasting treat for all the senses!

Servings: 4-8
Preparation Time: 30 min

1 onion, thinly sliced and cut into 1 inch strips
1 tablespoon coconut oil
1/4 cup white wine
1-2 tablespoons coconut cream concentrate
1-2 cloves garlic, finely chopped
4 oz mixed wild mushrooms, sliced
4 oz baby bello or white mushrooms, sliced or chopped
1/4 teaspoon thyme
3/4 cup milk, cream or coconut milk*
1 cup frozen peas, thawed
sea salt & fresh cracked pepper
1 cup Forbidden or Red heirloom rice, prepared to package directions

1/2 lb sautéed ground beef or bison may be added if desired to make this meal even more hearty and nourishing, although it is wonderful the way it is.

In a preheated cast iron skillet, sauté onion with coconut oil and salt until softened and translucent. Add wine and stir until absorbed. Stir in coconut cream. Add garlic and mushrooms, season with salt, pepper and thyme, sautéing until mushrooms are mostly cooked through. Slowly add milk a bit at a time while stirring. Stir in peas, heat through, season with salt and plenty of pepper to taste.

Serve over rice for a visually pleasing and satisfying main dish or combine with the rice for a wonderful side dish.

Recipe submitted by Lydia, Salem, VA

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

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