Coconut Cream Concentrate Recipes

Vegetarian Stuffed Cabbage Rolls

stock photo

Stuffing:

½ cup chopped fresh onion
½ cup chopped fresh green pepper
½ cup coconut oil
½ cup yellow cornmeal
½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup room temperature water with 1 tablespoon coconut cream concentrate dissolved in it
1 free range egg

4 – 8 cabbage leaves, depending on size
12 ounces organic spaghetti sauce (or other sauce of your choice)

Preheat oven to 425 degrees F.

In cast iron skillet, sauté onion and green pepper in coconut oil.

Stuffing: In a large bowl combine cornmeal, flour, baking powder and salt. Add coconut cream concentrate and water mixture. Mix well, adding egg. Add the onion, pepper and coconut oil and mix again. Be sure your egg is mixed in well before you add the hot pepper and onion mixture.

While this mixture stands, steam or blanch cabbage leaves for about 5 minutes until pliable.

Drain cabbage leaves and spoon on each leaf an amount of the stuffing mixture that you can wrap the cabbage leaf around. Place folded side down in the bottom of a casserole dish. Pour sauce over the cabbage rolls. Cover and bake for 30 minutes. The stuffing should be firm.

This is enough for a generous serving for two.

Recipe submitted by Tammy, Cape Girardeau, MO

Submit your recipe here!

Creamy Coconut Oatmeal

stock photo

Makes 2 generous servings or 3 smaller servings.

1 cup milk
3/4 cup water
1/3 – 1/2 cup unsweetened organic shredded coconut
1 tablespoon butter
1 + tablespoon virgin coconut oil
1/2 teaspoon vanilla
1 cup whole grain rolled oats
2 tablespoons organic coconut cream concentrate

Combine milk, water, butter and coconut oil in a small saucepan. Bring to a boil over medium heat. Add oats; turn heat down slightly and simmer for one minute, stirring occasionally. Add more liquid as needed.

Remove from heat, add coconut cream concentrate, shredded coconut, and vanilla and cover. Let sit for 3 minutes. Remove lid, stir well and serve.

Top individual servings with your choice of toppings. Ex: maple syrup, slivered almonds, and just a little touch of heavy cream or some additional milk. This is also good with chopped dates.

This oatmeal makes a fast and filling breakfast, particularly if served with some fresh fruit on the side.

Recipe submitted by Mande, Clay Center, KS

Submit your recipe here!

Coconut Peanut Butter Granola

example photo shown

1/3 cup raw honey
1/2 cup peanut butter
1 tablespoon coconut cream
1/4 cup coconut oil
2 cups oatmeal
3/4 cup coconut flakes

Preheat oven to 275 degrees.

Put all ingredients except oatmeal and coconut in saucepan on low heat and mix till smooth. Add oatmeal and coconut flakes and stir well until thoroughly mixed.

Spread on cookie sheet and put in preheated oven for 10 minutes, stir and move around and then back in oven for 10 more minutes. Let cool.

You will have a great snack of chewy coconut peanut butter granola or put in a bowl and eat with milk.

Recipe submitted by Angela, Little Falls, MN

Submit your recipe here!

Date, Coconut and Crispy Rice Balls

1/4 cup butter
1/3 cup organic whole sugar
1 cup dates, chopped
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
1½ tablespoons coconut cream concentrate
1 tablespoon coconut oil
1/3 cup walnuts, or nuts of your choice
1 cup brown rice cereal
3/4 cup shredded coconut

Place butter, sugar, dates, egg, vanilla and salt in a saucepan and cook to boiling for about 2 minutes. Stir constantly. Add coconut cream concentrate and oil. Let cool 10 minutes. Stir in nuts and rice cereal to date coconut mixture.

Place the shredded coconut on a plate and roll date mixture into small balls then roll in shredded coconut. Makes 20-24 balls depending on your size. Enjoy!

Recipe submitted by Karen, Buffalo, MN

Submit your recipe here!

Creamy Pina Colada Dreamsicles

stock photo

A healthful, refreshing warm-weather treat

6 ounces pineapple juice
1/2 cup water
1/3 cup coconut cream concentrate
1/2 teaspoon fresh lemon juice
1 teaspoon whole organic sugar or stevia to taste

Optional: For more coconut texture add ¼ cup dried organic coconut flakes or shreds

Mix all ingredients together until well blended and pour into plastic popsicle molds (or ice cube trays with wooden sticks) and freeze until hard.

To un-mold, run hot water over the outside of the mold to loosen (twist ice cube tray).

A healthful treat or light dessert for kids and adults of all ages!

Recipe submitted by Carol, Palm Bay, FL

Submit your recipe here!

Amaranth Whole Wheat Muffins

stock photo

½ cup whole wheat pastry flour
1 cup organic amaranth flour
2 teaspoons baking powder
¼ teaspoon salt
1 egg
½ cup water mixed with 1.5 tablespoons coconut cream concentrate
1 teaspoon vanilla
¼ cup coconut oil
¼ cup honey
½ cup organic raisins
½ cup chopped almonds or ¼ cup almonds and ¼ cup hazelnuts

Preheat oven to 350°F. Grease muffin tins or line with paper liners.

In a large bowl, mix together whole wheat flour, amaranth flour, baking powder and salt.

In another bowl, beat egg, water with coconut cream concentrate, vanilla, oil and honey together. Gradually mix the flour mixture into the liquid mixture. Stir everything well. Stir in raisins and chopped nuts. Fill muffin tins 3/4 full and bake for about 20 minutes or until they become golden.

Makes 12 muffins. Bon appetite!

Recipe submitted by Tanya, Austin, TX

Submit your recipe here!

Tropical Cocktail

Photo by Jeremiah Shilhavy

Serves 2

150 ml water
1 1/2 tablespoons coconut concentrate
1/2 cup frozen mango
1 ripe banana
120 ml orange juice
1 teaspoon lime juice
3 tablespoons vanilla yogurt
2 tablespoons coconut oil, liquefied

Mix water and coconut cream concentrate together until well blended.

Put everything except oil in a blender and process until you get a smooth texture of a drink then add oil and process again. You may add 3 drops of stevia to give sweeter taste. Especially good for a hot sunny day!

Recipe submitted by Tanya, Austin, TX

Submit your recipe here!

Amazing Coconut Carrot Cake

stock photo

3 cups shredded carrots
1 ½ cups whole wheat flour, fresh ground if possible
½ cup coconut flour
¼ cup whole organic sugar
3 teaspoons baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¾ cup pecans – optional
¾ cup dried shredded coconut – optional
4 eggs
1 ½ cups honey
1 ½ cups warm liquid coconut oil
1 ¼ teaspoons vanilla
1 8 ounce can crushed pineapple, un-drained

Preheat oven to 350 degrees.

Combine all dry ingredients together in a large bowl. Add all remaining ingredients and stir until well combined. Pour into un-greased 9×13 inch baking pan and bake for 50 minutes or until tester inserted in center of cake comes out clean. Cool.

Optional Icings:

Cream Cheese Icing