Coconut Cream Concentrate Recipes

Rosemary Meatloaf

Rosemary Meatloaf with Coconut Cream Concentrate

Prepared by Sarah
Shilhavy
Photo by Jeremiah Shilhavy

2 pounds lean ground beef
2 teaspoons sea salt
1/4 teaspoon ground black pepper
2 eggs, lightly beaten
1/2 cup whole wheat bread crumbs or oatmeal or whole wheat crackers
1/2 cup water with 2 teaspoons coconut cream concentrate dissolved in it
1 teaspoon organic fermented soy sauce
1/2 cup finely chopped onion
1 teaspoon dried leaf thyme, crumbled
1 teaspoon dried leaf rosemary, crumbled
Coconut oil

Preheat oven to at 350 degrees F.

Mix ground beef, salt, pepper, eggs, bread crumbs, water and coconut cream concentrate, soy sauce, onion, thyme, and rosemary.

Pack into a loaf pan greased with coconut oil or form into a loaf and place on a baking sheet with sides, such as a jelly roll pan. Bake in preheated oven for 1 hour. If desired, serve meatloaf with heated tomato sauce or gravy, or salsa.

Recipe submitted by Tammy, Cape Girardeau, MO

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Coconut Protein Fruit Smoothie

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Enjoy this sweet, nutritious and delicious breakfast or anytime of the day smoothie.

4-5 oz coconut cream concentrate, melted
6-8 oz orange juice
2 raw eggs
1 whole banana
1 teaspoon fish oil (e.g. cod liver oil, etc. or melted coconut oil)

Melt desired amount of coconut cream concentrate on stove over low heat, stirring constantly.

Place all ingredients together in blender and blend for 30 seconds, until smooth.

Recipe submitted by Mary, Edmonds, WA

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No-Cook Coconut Cream Applesauce

Use crisp apples for this, such as organic gala or pink lady.

Serves 2

2 organic apples
1 tablespoon or more coconut cream concentrate, warmed slightly if necessary
1 dash pumpkin pie spice (or to taste)
few drops lemon juice (optional)

Coarsely grate the apples (you don’t have to peel them if they are organic). Mix in coconut cream concentrate until well blended.

Sprinkle with spice. Add lemon juice if desired.

Recipe submitted by Simi, Los Angeles, CA

No-Cook Coconut Cream Applesauce. Photo by Jeremiah Shilhavy, all copyrights reserved. Prepared by Sarah Shilhavy.

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

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Coconut Cream Orange Popsicles

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2 ripe bananas
1 oz coconut cream concentrate, soft
1 oz coconut oil, melted
1 cup orange juice
1/2 cup milk

Blend bananas, coconut cream, and oil together until smooth and well blended.

Add remaining ingredients and blend to combine. Add any other fruit if desired. Pour into molds and freeze for at least 4 hours.

Recipe submitted by Beth, Fountain Hills, AZ

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Non-Dairy Coconut-Mocha Coffee Creamer

Non-Dairy Coconut Mocha Coffee Creamer

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 cup Gold Label Virgin Coconut Oil
1 cup Coconut Cream Concentrate
1/2 – 1 teaspoon concentrated stevia powder or honey (or to taste)
2-3 tablespoons organic cocoa powder

Gently soften or melt coconut oil and coconut cream until you can stir them. Add sweetener and cocoa and mix until thoroughly combined.

Pour into small lidded jars and refrigerate so it sets up properly without separating.

To use: Mix one or more spoonfuls into coffee or hot chocolate. Keeps well and is great for traveling.

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

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Coconut Breakfast Rice

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Makes 1 serving

1 cup hot rice
2 tablespoons dried coconut
2 tablespoons raisins
2 tablespoon chopped walnuts or almonds
2 tablespoons coconut cream concentrate
1 piece crystalized ginger, minced
1 teaspoon honey (optional)
Dash cinnamon

Stir all ingredients together in a serving bowl. Serve with milk and eat as a hot cereal.

Recipe submitted by Kristel, Traverse City, MI

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Chocolate Coconut Satin

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This could be served as a delicious pudding, or as a frosting, or as a dip for your fruit such as strawberries, bananas, sweet cherries or pineapple. The uses are endless with your imagination. Enjoy!

1 large or 2 small avocados
1/2 – 3/4 cups honey (warmed slightly)
1/4 cup cocoa powder
2 tablespoons Coconut Cream Concentrate
1 tablespoon vanilla extract
Dash of salt
Toasted coconut for garnish, optional

Place everything except toasted coconut in a high-power blender or food processor and blend (on high) until very smooth. You will need to stop and stir frequently until mixture is satin-y smooth and well blended.

Serve topped with toasted coconut if desired.

Keep stored in an airtight container in the fridge – that is if it makes it to the fridge.

Recipe submitted by Miriam, Kingston, GA

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Coconut-Banana-Carob Smoothie

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This is a quick, high-protein meal or snack that tastes like a dessert.

1 cup plain rice milk, almond milk, or coconut milk*, as needed
1-2 tablespoons carob powder
1 ripe banana, peeled and mashed
1 scoop vanilla whey protein powder
2 tablespoons coconut cream concentrate, warmed slightly if necessary to soften

Blend all ingredients in a blender until smooth.

Makes 1 serving.

*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.

Recipe submitted by Simi, Los Angeles, CA

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