Coconut Cream Concentrate Recipes

Cream of Cauliflower Soup

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2 tablespoons coconut oil
2 tablespoons coconut flour
16 oz rice milk
14 oz coconut milk*
1/4 teaspoon turmeric
1 teaspoon Dijon mustard
1 teaspoon Himalayan salt
1/8 teaspoon ground black pepper
1 head of cauliflower, steamed and drained
2 tablespoons nutritional yeast, optional
Shredded parmesan cheese, to taste
Tamari sauce (optional)

Place the coconut oil in a medium sized saucepan, over medium heat. When melted, add coconut flour and stir until lightly browned. Add rice milk and stir. Stir in coconut milk.

When those ingredients are warm, stir in the salt, pepper, turmeric, and mustard, and mix until well combined.

Cut steamed cauliflower into small chunks and add to soup pot. Stir frequently and when all is very hot, lower the temperature to medium low, and add in the parmesan cheese and tamari to taste.

When ready to serve, top with nutritional yeast (if desired), and have a feast.

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

Recipe submitted by Ameena, Worcester, MA

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Easy Baked Coconut Custard

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2 cups whole milk
2 eggs
1/3 cup (or less) honey
big pinch salt
1/3 cup coconut cream concentrate
grated coconut, optional

Preheat oven to 350 degrees.

Mix all ingredients together. Pour into individual ramekins and bake anywhere from 20 – 50 minutes (depending on size of ramekins) until just set. DO NOT OVERCOOK ! YUM!

Recipe submitted by Cynthia, Addison, TX

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Quick Chocolate Coconut Pudding/Fudge

4 tablespoons organic cocoa powder
4-6 teaspoons honey, or to taste
2 tablespoons water
2 teaspoons coconut cream concentrate
2 teaspoons virgin coconut oil (see note)*
coarsely chopped walnuts (optional)

Mix all ingredients well, except the nuts. Add nuts, if desired, and mix through.

This makes 2 small servings (it is very rich).

When eaten at room temperature, this is something like a rich pudding.

To make fudge: Double or triple recipe, pat into a pan and chill until firm; cut into squares. Depending on the temperature of the room, let it stay at room temperature a while before serving.

*First, a note regarding the coconut cream concentrate: when you open a fresh jar of this, it is separated into two layers: coconut oil on top and the cream, which is denser, below. If using a new jar, use about half oil and half coconut concentrate, for a total of 4 teaspoons. If the jar has already had the oil skimmed off the top, use 2 teaspoons of coconut concentrate from that jar, and add 2 teaspoons of virgin coconut oil.

Recipe submitted by Simi, Los Angeles, CA

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Coconut Nut/Fruit Smoothie

Yields 4 cups

4 whole almonds
2 teaspoons sesame seeds
2 teaspoons flax seeds
1 tablespoon sunflower seeds
2 teaspoons pumpkin seeds
2 cups cultured milk (kefir, yogurt, etc.)
1-2 tablespoons coconut cream concentrate
1-1 ½ cups fruit of your choice

Cover the seeds with enough water to keep them covered when budded. Soak several hours at room temperature or in the refrigerator for 12-24 hrs. Pour seeds with water into blender and blend with remaining ingredients except fruit.

Add fruit to smoothie and blend until smooth. If using dried fruit instead of fresh, soak in water with the seeds.

If the smoothie is too thick, add just enough water or milk to enable the blender to blend freely.

Recipe submitted by Sandra, Highland, UT

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Coconut Baking Powder Biscuits

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2 cups organic flour*
3 teaspoons baking powder
½ teaspoon salt
5 tablespoons coconut oil, solid
¾ cup coconut milk (see below) or regular milk

Preheat oven to 450 degrees F.

In a medium bowl mix flour, baking powder, and salt together. Cut in coconut oil and blend w/fingertips until mixture resembles coarse crumbs.

With a fork, toss flour mixture while adding milk. Mix until a dough forms. Add more milk if needed. On a lightly floured surface, pat dough out until about ½ inch thick. Cut with floured biscuit cutter and place on ungreased baking sheets.

Bake in preheated oven for 10-12 minutes. Delicious!

For coconut milk mix approximately 2 teaspoons coconut cream concentrate with ¾ cup water or make homemade coconut milk.

*For best results use 100% all purpose flour or half and half with whole wheat flour.

Recipe submitted by Nancy, Castle Rock, CO

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Amazing Coconut Pecan Bread Pudding

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4 large organic eggs, beaten
1 cup water
1 cup organic milk or cream
3 tablespoons liquid (warmed) virgin coconut oil, plus more for pan
1/3 cup coconut cream concentrate (warmed to soften)
1/2 cup organic whole sugar, or desired sweetener
3 tablespoons coconut flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups dried coconut (I use 1 cup flakes and 1/2 cup shreds)
3/4 cup pecan pieces
5 cups day-old bread broken into pieces

Optional: Add, according to your own preferences or what’s on hand

1 to 2 teaspoon ground cinnamon
1/2 cup organic raisins
Sliced almonds for part or all of, or in addition to, the pecans
1/2 cup fresh or dried or frozen cranberries
1/2 to 3/4 cup fresh or dried or frozen blueberries

Preheat oven to 350 degrees.

In a large mixing bowl, combine eggs, water and milk/cream, coconut oil, Coconut Cream Concentrate, organic whole sugar (or desired sweetener), coconut flour, salt, and vanilla. Beat until well mixed.

Fold in 1 cup of the dried coconut (reserving 1/2 cup of the flakes) and fruits or nuts of your choice, and the bread pieces. Mix only enough to evenly distribute ingredients and make sure all the bread is moistened with the mixture.

Pour mixture into oiled baking pan or casserole. Sprinkle the remaining 1/2 cup coconut flakes (and more nuts if desired) over the mixture.

Bake in a preheated oven for 10 minutes. Reduce oven temperature to 325 degrees and bake for another 50 minutes, or until the top springs back when lightly tapped. Enjoy plain or topped with your favorite topping.

Recipe submitted by Carol, Palm Bay, FL

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Green Coconut Smoothie

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2 cups regular milk, almond milk, or water
dash of nutmeg
1 teaspoon vanilla extract
2 tablespoons coconut flour
2 generous tablespoons coconut cream concentrate
1 tablespoon carob powder
2 tablespoons freshly ground flax seeds
1-2 frozen bananas and/or any other fruit
1 scoop Antioxidant Omega 3 Greens drink powder

Place all ingredients into blender and blend until smooth. I start my day out with this every day.

Recipe submitted by Linda, Gulf Breeze, FL

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Twice Baked Coconut Sweet Potatoes

4 large sweet potatoes
coconut oil
6 tablespoons butter
6 oz goat cheese
2 tablespoons coconut cream concentrate
sea salt and pepper to taste
¼ cup dried coconut (optional)

Preheat oven to 400 F degrees.

Wash potatoes and then pierce several times with a fork. Rub with coconut oil. Bake in preheated oven for about 45 minutes, or until done.

Cut top 1/3 off potatoes. Scrape out the meat of the potatoes into a medium bowl, leaving about 1/4 inch of meat on inside of potato to create a bowl. Scrape out lid also. You can discard the lid or snack on it. Mix potato meat with the butter and goat cheese. Add salt and pepper to taste.

Fill potato shells with the mixture. Sprinkle with coconut if using. Bake in 350 degree oven for 20 to 30 minutes, until slightly browned on top.

Recipe submitted by Jeanette, Nolensville, TN

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