Coconut Cream Concentrate Recipes

Cherry Muffins

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Expeller pressed coconut oil for greasing pan
2 cups freshly ground white wheat flour
2 teaspoons baking powder
½ teaspoons Himalayan salt
1 cup sour cream
1 egg
1 tablespoon coconut cream concentrate, thinned with water to about 2-4 TBSP
1 9 oz jar cherry jam

Heat oven to 350.

Grease muffin pan with expeller pressed coconut oil. Mix dry ingredients together in large bowl. Stir together wet ingredients in medium bowl. Stir wet ingredients into dry.

Pour half muffin batter into muffin cups. Top each with 1 tablespoon jam – should use whole jar. Top with rest of batter. Bake until puffed and cooked through, about 20-30 minutes. Yumm!

Recipe submitted by Kim, Whigham, GA

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Coconut Oatmeal Surprise

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1 cup organic rolled oats
2 cups water
1/4 cup coconut cream concentrate
2 tablespoons coconut flakes
3 tablespoons organic peanut butter
2 tablespoons organic raisins
1 teaspoons vanilla extract
3 tablespoons maple syrup
optional – 1 tablespoon cocoa powder
optional – 2 tablespoons almond milk
fresh bananas

Place all ingredients except fresh bananas into saucepan. Cook on medium heat, stirring often, until oats are cooked through.

Ladle oatmeal into bowls and slice one fresh organic banana on top.

Makes 2 adult servings (or 3 child servings).

Recipe submitted by Natalie, Bloomington, IN

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This is a great ‘base’ recipe. You may add other things to it each time you make it, for a change, like green or black olives, sun dried tomato, jarred artichoke hearts, etc. You can even add a tablespoon of coconut cream concentrate for an extra coconutty flavor. The possibilities are endless. Enjoy!

1 cup fresh organic cilantro leaves- packed well into measuring cup
1 large clove garlic
6 tablespoons melted coconut oil (or 3 coconut oil and 3 olive oil)
2 tablespoons fresh lemon juice
1 cup raw almonds or walnuts (or other nut of your choice- organic if possible)
salt & pepper, optional

Place cilantro and garlic in food processor and process until well chopped. Add coconut oil and process a few seconds until mixture is well blended and fairly smooth. Add nuts and lemon juice and process until fairly smooth and well blended. Also, if it is too thick for your liking – add small amounts of water until you are happy with it.

I do not add salt- it does not need it- but you may add salt and pepper to taste if you wish. You may double this recipe and divide into two containers – it freezes well and is handy to have to flavor almost anything.

Recipe submitted by Donna, Castleton, NY

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Pumpkin Coconut Cream Soup

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1 small shallot or ¼ onion, diced finely
2 tablespoons virgin coconut oil
1 15 oz can pumpkin (not pumpkin pie mix)
30 ounces water (fill pumpkin can twice to measure, conveniently)
¼ teaspoon cardamom
¼ teaspoon turmeric
½ teaspoon nutmeg
1 tablespoon fresh grated ginger (more or less- to taste)
5 tablespoons coconut cream concentrate
salt and freshly ground pepper, to taste
¾ cup cashew cream (recipe follows)
1 tablespoon raw honey

In a medium stock pot or large saucepan sauté shallot or onion in coconut oil until soft. Add pumpkin and water and stir to combine. Add spices, coconut cream concentrate, salt and pepper and let simmer 10 minutes on medium low heat.

Stir in cashew cream and agave or honey and blend well. Simmer another 10 minutes. Adjust seasonings and spices as desired. Add more coconut cream if desired and mix in well. Serve and enjoy!

Cashew Cream:

1 cup raw cashews
¼ cup water
1 tablespoon virgin coconut oil

Place everything in a blender until a thick creamy mixture forms and it is nice and smooth- if necessary add more water a teaspoon at a time until it is the consistency of whipped cream

Note:
Any remaining cashew cream can be used as a desert topping by adding a bit of agave syrup and vanilla extract…and the addition of some coconut cream concentrate will make it an even more special treat as a topping or all alone.

Recipe submitted by Donna, Castleton, NY

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Coconut Oatmeal Breakfast

Serves 2

1 cup rolled oats
2 cups water, divided
1 tablespoon plain yogurt, whey, or lemon juice
1 handful raw nuts of choice
Warm water
Salt
2 tablespoons coconut oil
2 teaspoons – 2 tablespoons coconut cream concentrate
Dried fruit, fresh fruit, or dried shredded coconut, optional
Ground cinnamon, optional
Honey, to taste

The night before, soak the cup of oatmeal in 1 cup of water and 1 tablespoon yogurt (or other listed ingredients if allergic to dairy). In a separate bowl, soak the nuts in warm water. Soaking the oats and the nuts is very important! It breaks down the phytates which keep the body from absorbing their nutrients properly. An added bonus is that it drastically quickens the cooking time.

In the morning, place remaining cup of water with a dash of salt on the stove. Bring water to a boil. Once boiling, add soaked oatmeal. Cook on medium heat for 5 minutes, stirring constantly. Cover and let sit for a few minutes.

In individual bowls, combine the oatmeal with 1 tablespoon of coconut oil and the soaked nuts in each bowl along with coconut cream concentrate and any dried or fresh fruit or coconut. Ground cinnamon is also a nice addition. Drizzle on some raw honey to sweeten it up a bit, and you have a hearty, healthy breakfast!

Recipe submitted by Anita, Memphis, TN

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Coconut Milk Rice Pudding

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2 cups water
2 tablespoons coconut cream concentrate
2 cups cooked brown rice (or rice of your choice)
2 tablespoons honey, or sweetener of your choice
1 teaspoon vanilla extract
½ cup dried shredded coconut
¼ cup dried fruit, optional
2 tablespoons virgin coconut oil, optional

Heat the water and coconut cream concentrate in a medium saucepan until it simmering. Add the cooked rice and simmer until almost all of the liquid is absorbed.

Add honey or sweetener of your choice, vanilla, and coconut plus optional ingredients if desired. Let cool for a few minutes. Can be eaten warm (my favorite) or cold.

Recipe submitted by Tammy, Cape Girardeau, MO

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Coconut Wild Blueberry Muffins

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Filled with wonderful coconut, fruit and fiber. I eat them for quick energy before each of my workout sessions – and they only take minutes to make.

¼ cup white whole wheat flour
¼ cup flax meal
¼ cup almond flour
½ cup coconut flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon vanilla salt* or regular salt
½ cup (1 stick) unsalted butter
4 tablespoons virgin coconut oil
2 tablespoons coconut cream concentrate
¾ cup organic sugar
2 extra large (or large) eggs
2 teaspoons vanilla extract
1 ½ cups frozen wild blueberries

Preheat oven to 400 degrees. Grease 18 muffin tins with oil, or use muffin/cupcake papers. Set aside.

Mix the first 7 ingredients together in a bowl and set aside.

Over low heat slowly melt the butter, coconut oil, and coconut cream concentrate together. When melted (but not hot!) remove from heat and add sugar. Stir until dissolved. Beat in eggs one at a time until well blended and add vanilla extract. Add dry ingredients to egg mixture all at once; stir until well incorporated. Stir in frozen blueberries.

Fill muffin tins using a cookie or ice-cream scoop so each cup has exactly the same amount of batter – or a tablespoon if you don’t have a scoop – fill each muffin tin or paper 3/4 full.

Bake for 15-20 minutes, rotating pan at the 10 minute mark. Cool on wire racks. These freeze well, and defrost well.

* To make vanilla salt (lovely in all baked goods), save any vanilla beans used to make ice-cream. Wash thoroughly to remove any cream, and then pat dry. Roll in a clean dry paper towel, and allow to sit out for a few days until bone dry. Add to a small food processor or blender with sea salt, and process until the vanilla is in tiny pieces with the salt.

Recipe submitted by Lisa, Providence, RI

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Creamy Coconut Rice

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1 cup organic brown rice
2 cups filtered water
1 tablespoon organic coconut oil
¾ cup water mixed with 2 – 3 tablespoons organic coconut cream concentrate
1 teaspoon pepper
2 teaspoons salt

Add all ingredients together in heavy pot with lid or in rice cooker. Stir everything together until blended. Cook on medium heat until rice is cooked, about 30 minutes.

So tender and creamy! Enjoy! Seve with chicken and veggies or serve alone!

Recipe submitted by Heidi, Moorpark, CA

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