Coconut Cream Concentrate Recipes

Gluten Free Winter-Thyme Satisfying Soup

photo by recipe author

Servings: 10-12
Preparation Time: Approximately 1 hour

5-7 cups hard winter squash – precooked in oven, scooped from skin, well blended
2 cups purified water
1/2 cup coconut flour
2 onions, finely diced
2 tablespoons virgin coconut oil
2 tablespoons grass-fed butter
2 teaspoons thyme
2 teaspoons ginger (ground, grated, diced, or juiced)
2 cups coconut cream concentrate or organic 1/2 & 1/2 or heavy cream from grass-fed cows may be substituted
1 1/2 teaspoons ground black pepper
2-3 tablespoons salt
1/4 cup organic fermented soy sauce
organic cheddar cheese from grass-fed cows, optional

Place squash in a large pot and set aside.

Whisk together coconut flour and the 2 cups of water; set aside.

Sauté the diced onions with the thyme and ginger in the oils until clear and tender. Cool slightly.

Combine the coconut cream concentrate, black pepper, salt, and fermented soy sauce with the squash, onions, and flour/water mix in the pot.

Heat to just under a boil and simmer 20 minutes.

Add coconut cream concentrate and optional cheese.

Bring back to serving temperature.

Diane from Hubert, NC won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Lemon Blueberry Scones

photo by recipe author

Servings: 8
Preparation Time: 35 minutes

Scones:

1 tablespoon flax seeds
2 tablespoons warm water
1 cup almond flour/meal*
3/4 cup arrowroot starch
1/3 cup coconut flour
1 teaspoon baking soda
1 teaspoon cream of tarter
1/2 teaspoon salt
1/3 cup coconut oil, palm shortening or grass-fed butter
1/4 cup raw honey
1 lemon, zest and juice
1/4 cup coconut milk**
1/2 cup blueberries

Lavender Glaze:

1 tablespoon coconut cream concentrate
1 teaspoon raw honey
1 tablespoon coconut milk**
1-2 drops lavender oil
1/2 teaspoon ground lavender, fresh or dried

Make Your Own Almond Flour:

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Make Your Own Coconut Milk:

**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

In a small bowl, combine flax seed and warm water. Let rest about 5 minutes then stir gently.

In large mixing bowl, combine almond flour, arrowroot starch, coconut flour, baking soda, cream of tartar and salt. Cut in shortening and honey until you get pea-sized crumbles. Slowly add in flax seed mixture, lemon zest/juice and coconut milk until dough forms. If dough is too dry, add a little more milk – 1 teaspoon at a time. Fold in blueberries.

Line a baking sheet with parchment paper. Pat dough into a large circle on baking sheet about 1 inch thick – cut into triangles. Bake at 375° F for about 20-25 minutes or until cooked through and slightly brown. Remove from oven and let cool about 15 minutes to allow the scones to finish setting.

Meanwhile, combine glaze ingredients in a small blender or mixing bowl with whisk. Blend or whisk until smooth. Drizzle over cooled scones and serve.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

No Bake Pumpkin Truffle Squares

No Bake Pumpkin Truffle Squares

photo by recipe author

Servings: 24
Preparation Time: 20 minutes

Dry:

3/4 cup honey graham crackers, crushed
1 1/2 teaspoons pumpkin spice
1 1/2 teaspoons ginger spice
1 1/2 teaspoons cinnamon spice
3/8 teaspoon pink salt

Moist:

1 cup pumpkin puree, room temperature
1/2 cup coconut cream concentrate
1 teaspoon vanilla extract
4 tablespoons pure maple syrup

Topping:

1/4 cup dark chocolate, broken up bar or morsels
1/4 cup semi-sweet chocolate morsels
2 tablespoons coconut cream concentrate
1/2 teaspoon vanilla extract

Crush graham crackers by hand or by placing them in a plastic bag and using a wooden spoon to beat them into a crumble. You can use a food processor but the consistency/texture will be more fine so you will only need 1/2 cup that way.

Mix the crushed graham crackers with the remaining dry ingredients and combine well.

Scoop out and reserve 1 tablespoon of the dry mixture to use as the final topping and set aside remaining dry mixture.

Mix together all moist ingredients, blending/stirring until smooth and all coconut cream has been well incorporated.

Add the remaining dry mixture to the moist mixture and stir until well incorporated. Pour into an 8×6 dish and smooth with a rubber spatula until evenly distributed. Set aside.

For the topping, place the chocolate and coconut cream concentrate in a double boiler on medium low heat and stir continuously until smooth. Then remove from heat and stir in the vanilla extract until fully incorporated.

Pour the melted chocolate over the pumpkin mixture in the pan and smooth until evenly distributed over the top. Next, evenly sprinkle the reserved graham cracker over top, cover and place in the refrigerator for 1 – 1 1/2 hours or until the chocolate topping is firm.

April from Brandon, FL won $50 for this recipe and photo! Submit your recipes here!

Blueberry Superfood Smoothie

photo by recipe author

Servings: 1
Preparation Time: 10 minutes

1 teaspoon chia seeds
1 cup milk of choice*
1/2 cup frozen or fresh blueberries
1 small raw beet
1 rounded teaspoon shredded coconut
1 tablespoon coconut cream concentrate
1 tablespoon protein powder, optional
2 teaspoons nuts of choice, pumpkin seeds, or hemp hearts
1 teaspoon-1 tablespoon raw honey
4 ice cubes

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Place chia seeds in blender and cover with milk. Let sit for a few minutes while you prepare the rest of the ingredients.

Add remaining ingredients to the blender and puree until very smooth and creamy.

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your recipes here!

Gluten and Dairy Free Tapioca Cake (“Bolo de Tapioca”)

photo by recipe author

Servings: 12-24
Preparation Time: 1 hour and 20 minutes

2 cups tapioca pearls
5 cups coconut milk*
2 cups whole sugar
4 pastured eggs
2/3 cup coconut cream concentrate, warmed
1/2 cup coconut flakes

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Soak the tapioca pearls in 3 cups of milk for 1 hour.

Beat sugar, eggs and coconut cream concentrate for 10 minutes. Mix in the soaked tapioca pearls. Add coconut flakes and remaining 2 cups coconut milk and mix. Let set for 5 minutes.

Pour into a greased 13×9 baking dish. Bake at 350° F for 30-40 minutes until set.

Faith from Grandview, MO won $50 for this recipe and photo! Submit your recipes here!

Gluten and Dairy Free Chocolate Chunk Muffins

photo by recipe author

Servings: 12
Preparation Time: 45 minutes

3/4 cup coconut flour
1/4 cup organic whole cane sugar
1 teaspoon baking soda
1/8 teaspoon salt
4 or 5 ounces organic and dairy-free dark chocolate bar, roughly chopped
1/2 cup organic ghee, melted (or grass-fed butter, if not making dairy-free)
1 cup coconut milk*
6 eggs
1 teaspoon vanilla extract
Coconut Cream Concentrate, melted (optional topping)

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Preheat oven to 350° F.

Grease a 12-cup muffin tin with coconut oil, or use paper liners.

In a large mixing bowl, sift together the coconut flour, sugar, baking soda, and salt. Add the chocolate chunks and stir well.

In a separate bowl, whisk together the melted ghee (or grass-fed butter), coconut milk, eggs and vanilla extract.

Combine the wet and dry ingredients and stir until mixed well. Divide batter evenly into the muffin cups.

Place in the oven for 25-30 minutes, or until done in the center. Let cool in pan before removing.

If desired, drizzle each muffin with melted coconut cream concentrate after muffins have completely cooled.

Sheri from Avon, IN won $50 for this recipe and photo! Submit your recipes here!

Dairy Free Sweet Potato Tarts

photo by recipe author

Servings: 8
Preparation Time: 1 hour 30 minutes

2 small sweet potatoes, baked and cooled (or 12-15 ounces organic pumpkin puree)
1/3 cup oats
1/4 cup nuts
1/4 cup shredded coconut
1/3 cup flour
pinch salt
2 tablespoons organic whole sugar
1 tablespoon coconut oil
2 tablespoons coconut cream concentrate
4 eggs
1/3 cup maple syrup or raw honey
1 tablespoon organic whole sugar
pinch salt
pinch cinnamon or pumpkin pie spice, optional

Bake and cool sweet potatoes and peel when fully cooled.

Grease or spray muffin pans and set aside. Preheat oven to 350° F.

In a food processor finely mix oats, nuts, shredded coconut, flour, salt, sugar then add coconut oil. Pulse a few times until mixed well. By the heaping tablespoon, press crust mixture into 8 standard muffin tins on bottom and sides. Bake for 15 minutes and set aside to cool.

In same food processor mix the sweet potatoes, coconut cream concentrate, eggs, maple syrup or raw honey, sugar, and salt until smooth. Add optional spice now, if using. Divide the mixture into the muffin pans and bake for 30 to 40 minutes until top is no longer tacky. Cool on wire rack.

Serve as is or with whipped cream or a drizzle of maple syrup.

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your recipes here!