Coconut Cream Concentrate Recipes

14 oz coconut milk*
2 tablespoons Coconut Cream Concentrate (or more to taste)
Small handful of dates – pits removed (more or less to taste)
2 cups ice (more or less depending on thickness desired)
2 teaspoons coconut oil, melted
Optional: 1/2 cup soaked almonds or Brazil nuts for extra protein. Soak for at least an hour and rinse off water.

Place all ingredients in blender. While blending, pour the coconut oil into the shake in a slowly. Blend all really well for a great, healthy, non-dairy desert or breakfast drink.

*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 Lara, Indio, CA

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Usually I have made this with mayo and didn’t want to eat that so I thought the cashews would provide the creamy texture and sure enough it did. So healthy and yummy. Add more or less of the first four ingredients as you like.

3 medium dates
1/2 cup raw cashews
1/4 cup coconut milk*
5 large carrots, shredded
1/4 cup sunflower seeds
1/4 cup raisins
1/4 coconut flakes

Soak the dates in hot water for about 15 minutes

Place cashews, dates and coconut milk in blender and blend till creamy. Put all the other ingredients in a bowl and stir well and let sit for as long as you can stand it. 🙂

*To make Coconut Cream Milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.

Recipe submitted by Sharon, Celina, TX

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Coconut Ice Cream

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1 pint organic half n half or heavy cream
1 can organic sweetened condensed milk*
1/4 cup coconut cream concentrate
1/4 teaspoon freshly grated nutmeg
1 teaspoon pure almond extract
Raw honey (a tablespoon or so to taste – optional)
Ground-up nuts of choice (walnuts, etc.- optional)

Blend all ingredients together until smooth. Place mixture in your ice cream maker, following manufacturer instructions. Let run until it has reached the desired consistency.

You can also just use a very strong blender-just make sure the mixture is very cold so it will firm up when mixed (you can a few ice cubes to give it a push). Place the blended up mixture in a container and freeze it to firm up more. Enjoy!!

* You can make your own sweetened condensed milk with our
recipe here.

Recipe submitted by Natasha, Merrick, NY

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Coconut Cream Fresh Green Bean Soup

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Dairy Free

This is one of my new favorite creations. I had a bunch of green beans needing to be used up quickly. It is so simple and absolutely delicious. Enjoy!

2 cups hot water or chicken broth
1/2 cup coconut cream concentrate
1 1/2 -2 pounds fresh green beans, stems removed
Salt & pepper to taste

1. In a medium saucepan, mix hot water/broth with coconut cream concentrate.

2. Steam green bean just until bright green.

3. Place all ingredients into a blender and purée until smooth.

4. Season to taste (see variations) and heat or chill.

5. Serve warm or chilled.

Variations:

Adjust the water/broth as desired.
Add your favorite snippets of herbs or spices.
Use broccoli in replace of green beans.

This also makes a nice dressing for your favorite salad, a sauce, dip or gravy for veggies or veggie burgers.

Recipe submitted by Adrianne, Metuchen, NJ

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Cocoa-Nut Peanut Butter Balls

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No-Bake

3/4 cup peanut butter
1/4 cup coconut cream concentrate, softened slightly
1/3 cup honey
1/4 cup cocoa powder
2 tablespoons coconut flour
Shredded coconut (optional)

In a small mixing bowl combine peanut butter, coconut cream concentrate, and honey until well combined. Sift in cocoa powder and coconut flour together and add to peanut butter mixture. Stir or knead mixture until it forms a ball.

Roll into small balls, about 1 inch in diameter. If desired, roll in shredded coconut. Keep in a cool place.

Recipe submitted by Rebeca, Eugene, OR

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Coconut Cream Chocolate Chip Cookies

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Gluten Free

4 eggs
2 tablespoons coconut oil
3/4 cup raw honey OR 1 cup organic sugar
16 oz. (2 cups) Coconut Cream Concentrate
1 tablespoon vanilla extract
1 teaspoon baking soda
1/2 cup chocolate chips, optional
1 cup walnuts or pecans, optional

Preheat oven to 350 degrees.

1. Beat oil and sugar (or honey) together (5 min), then add eggs, one at a time until completely incorporated, then mix for another 2-3 min.

2. Add coconut cream concentrate, vanilla and baking soda, mix 3 minutes until well combined and no specks of coconut cream concentrate are noticeable (completely incorporated).

3. Add optional ingredients of your choice. Bake in large spoonfuls (ice cream scoop-size) for 15 min, or small spoonfuls for 8-10 min.

4. ENJOY! Yum!

Note: For a “chunkier” cookie omit the 2 tablespoons coconut oil. The oil is necessary for “spreadability.”

Recipe submitted by Marisa, San Jose, CA

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Coconut Cream Red Lentil Soup

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1/4 cup chopped onion
4 cloves garlic (minced)
2 tablespoon organic olive oil
1 cup organic red lentils
4 cups organic chicken broth
2 cups water
3-4 tablespoon organic coconut cream concentrate, to taste
1 tablespoon organic curry seasoning
1 tablespoon organic cumin
Salt and pepper to taste

In a sauce pan sauté onion and garlic in oil for 1 minute. Stir in red lentils. Add chicken broth and water, bring to a boil over medium heat. Stir in coconut cream, curry seasoning, cumin, salt and pepper.

Cook for 30-40 minutes or until lentils are soft and cooked through. Ladle into serving bowls and top with yogurt if desired. Enjoy.

Note: You can also make your own broth from chicken bones (ex. the neck, back, etc.)

Recipe submitted by Marianita, West Bend, WI

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