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Fold all ingredients together in a large bowl. Serve cold.
Recipe submitted by Charlotte, Storm Lake, IA
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Put ingredients in blender in order listed. Add more water or juice if needed. Blend to a smooth yet thick consistency.
For a delicious change, any frozen berries can be used instead of the peaches or mangos.
This makes a wonderful and healthy breakfast. Enjoy!
Recipe submitted by Patti, Cheyenne, WY
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Put cream cheese, virgin coconut oil, and coconut cream concentrate in medium mixing bowl and set in a warm place to soften.
In a separate bowl, add the tablespoon of warm water and about a quarter of the heavy cream to the coconut to moisten.
Once everything has softened, beat the cream cheese mixture and gradually mix in the sweetener, salt and vanilla extract. When well mixed gradually beat in remaining heavy cream, then the moistened coconut. Beat mixture until light and fluffy.
Crust: Sprinkle about 1 generous tablespoon of the chopped nuts over the bottom of each of three 8 oz plastic deli containers, 8×8 baking dish or other containers of your choice.
Spoon cream cheese filling into prepared containers. Sprinkle a bit of flaked coconut on top to decorate. Cover and refrigerate until firm. Each cheesecake makes about four average servings or 2 to 3 larger ones. Enjoy!
Recipe submitted by Carol, Palm Bay, FL
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In a large bowl combine nut butter, coconut cream concentrate, vanilla, cinnamon, and agave nectar. Stir until combined. Then add ground flaxseed meal and coconut flour. Stir until smooth. Stir in rolled oats and crispy cereal.
Press mixture into bottom of a small baking dish like an 8×8, 9×9, etc. Refrigerate a few hours until firm. Enjoy!
Recipe submitted by Kerri, Keller TX
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1. Stir together the flours, sugar, baking powder, baking soda and salt.
2. Cut the coconut oil into the flour with a pastry blender or fork. Stir in the shredded coconut.
3. In a separate bowl combine milk or coconut milk and orange zest. Pour wet ingredients over the dry ingredients and stir just until moistened.
4. Turn onto a floured surface and knead gently for about 2 minutes.
5. Divide the dough into 2 equal balls and flatten into 7″ circles. Cut into 8 wedges. Transfer the wedges to a baking sheet.
6. Bake at 400 degrees for 17-20 minutes.
Serve warm scones with coconut cream for spreading.
Recipe submitted by Kristel, Traverse, MI
Mix all ingredients together in a large coffee mug and enjoy!! Oh my!! What a great way to start your day!
Recipe submitted by Tammy, Cape Girardeau, MO
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| Banana Orange Smoothie Recipe |
| Prepared by Sarah Shilhavy Photo by Jeremiah Shilhavy |
Blend everything together in blender! This is also good by adding 5 frozen strawberries. Enjoy!
Recipe submitted by Betsy, West Bend, WI
Heat coconut oil in skillet and lightly brown fish fillets after seasoning with pepper & salt. Remove fillets from skillet.
Add onion, garlic, coconut cream and 1–2 cups water to skillet. Bring to a boil until mixture reaches a slightly thickened consistency, about 10 minutes. Add fish fillets to coconut cream mixture. Cover skillet and cook for an additional 5 minutes. Serve with rice and enjoy.
NOTE: This recipe can also be used with chicken pieces.
Recipe submitted by Diana, Humble, TX
