Coconut Cream Concentrate Recipes

No Bake Healthy Protein Snack

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1/4 cup coconut oil
2 tablespoons organic cocoa or carob
1/4 cup Coconut Cream Concentrate – softened
1/4 cup Tahini (or any nut butter)
2 tablespoons of rice syrup, or any sweetner to taste.
1/4 cup coconut flour (sifted)
1/8 teaspoon salt
1 cup raw seeds or nuts, (can be mixed)
1/2 teaspoon ginger powder
1/8 teaspoon stevia (optional)

Warm coconut oil and add cocoa and blend well. Stir in coconut cream, nut butter, and sweetener of your choice. Mix salt with coconut flour and blend into mixture. Stir in nuts and/or seeds, ginger powder, and stevia.

Grease a container that can be refrigerated. Put mixture in container and cool for 1/2 hour and then score. This makes it easier to remove once it has firmed up. When mixture is firm finish cutting into squares, and enjoy.

Recipe submitted by Emma, Anchorage, AK

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Thai Style Coconut Fish Soup

½ cup spinach
1 cup winter squash
1 carrot
1 tomato
¼ teaspoon turmeric powder OR 1 inch turmeric root
¼ teaspoon curry powder
1-2 inches of ginger root
one stalk lemongrass
a couple kaffir lime leaves (if available)
water- how much you need depends on your taste
1 cup coconut cream concentrate or 1 to 1 1/2 cans coconut milk
several ounces of your favorite fish

Chop spinach, winter squash, carrot, tomato, ginger root, and lemon grass to desired bite sized pieces and set aside. You can get creative and add other veggies, this is just a basic recipe. Set aside spinach and tomato in a separate bowl.

Place turmeric powder, curry, ginger, lemongrass, kaffir lime leaves, fish and all the chopped vegetables except the spinach and tomato in a medium saucepan and add enough water to cover everything. Cook until about halfway to soft – adjust heat to desired temperature.

Remove some water if needed, and add coconut milk or coconut cream concentrate, mix in well, and allow pot to simmer on low for as long as desired to let veggies finish cooking and aromas to permeate the coconut milk. Add spinach and tomato at the end so they are only lightly cooked or raw.

Serves one to two people.

Recipe submitted by: Anna-Liese, Pahoa, HI

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Banana Coconut Ice Cream

3 frozen bananas
1/4 cup shredded or flaked coconut (1 ounce)
1/4 cup dried unsweetened fruit (I use cherries or raisins)
1 teaspoon cinnamon
1 teaspoon organic chocolate powder (optional)
1 teaspoon + coconut cream concentrate
1/4 cup filtered water

Place all ingredients in a VERY STRONG blender and blend starting a low speed, working up to the highest speed until all is mixed and is the consistency of ice cream.

If needed, add a couple ice cubes to thicken and chill.

This makes a generous serving for two.

Recipe submitted by Tammy, Cape Girardeau, MO

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Roasted Winter Squash Soup

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Serves 6

4 cups roasted winter squash
1 large onion, diced
2 tablespoons virgin coconut oil
32 oz chicken or vegetable broth
32 oz regular milk or unsweetened almond milk
2 tablespoons Coconut Cream Concentrate
pinch of nutmeg

Seed and cut the squash and bake in 1/2 inch of water in a pan at 350 for about 1 1/2 hours.

When the squash is done, sauté onion in coconut oil for a few minutes until caramelized. Add the rest of the ingredients and simmer together in a pot. Season with salt and cayenne to taste. Blend mixture in blender until smooth and return to pot to warm before serving.

Recipe submitted by Kai, Lakeport, CA

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Granola and Coconut Cream Bark

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Granola

2½ cups oat meal or mixed grain cereal
¼ cup shredded coconut
½ cup raw sunflower seeds
¾ cup chopped nuts (not peanuts) or pistachios
25 drops brown stevia (optional)
¼ cup coconut oil
½ cup honey, or brown rice syrup
½ cup real maple syrup
½ teaspoon Himalayan salt
½ teaspoon cinnamon
1 teaspoon vanilla extract

Mix oats, shredded coconut, seeds and nuts, then set aside.

In a pan combine remaining ingredients. Heat and stir until well mix. Do not boil. Pour over oat mixture and stir to combine well. Pour granola into an edged baking pan. Bake at 300 F stirring every 10 minutes until lightly browned, about 20-30 minutes. Cool. Store in an airtight container.

I add this Granola recipe to a very similar Coconut Cream Concentrate recipe which I call Coconut Cream Bark. I have been making this recipe for almost a year now.

Coconut Cream Bark

½ cup coconut flakes
½ cup Coconut Cream Concentrate
½ teaspoon vanilla
dash Himalayan salt
1/8 teaspoon pure stevia powder

Place Coconut Cream Concentrate jar in warm water to soften if needed. Mix the rest of the ingredients with the coconut cream and allow to set up in the refrigerator if you can wait!!

Options:

Roll balls of this filling in the granola recipe above or add granola to the Coconut Cream Concentrate mixture. Cool and break apart.
Add 1 teaspoon cinnamon or 1/4 cup carob powder.
Add carob chips.
Add other flavorings such as cherry, almond, or maple.

Recipe submitted by Elaine, Bonham, TX

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Easy Vegan Macaroons

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1-1/2 cups unsweetened almond milk (can substitute regular milk if desired)
2 tablespoons virgin coconut oil
2 tablespoons coconut cream concentrate
4-6 tablespoons whole organic sugar, depending on your taste
1 tablespoon organic cornstarch
1 tablespoon coconut flour
2 cups shredded coconut
½ cup coconut flakes
2 teaspoons vanilla
1/2 teaspoon almond extract
1/2 teaspoon Himalayan salt
24 whole almonds or walnut halves for garnish
Coconut oil for greasing pans

Preheat oven to 400 degrees.

Heat milk of your choice, oil, coconut cream and sweetener of your choice on low until melted. Add cornstarch & coconut flour and whisk until smooth. Add milk mixture to all other ingredients in a large bowl and mix. Spoon batter in mounds about the size of 2 tablespoons onto cookie sheets well greased with coconut oil. Top with nuts and bake for 15-20 minutes, or until golden brown on tops and edges. Let cool before serving. Makes about two dozen.

Note: Sugar can be substituted with honey or xylitol. Use about 3 tablespoons of either one.

Recipe submitted by: Kai, Lakeport, CA

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Coconut Chicken Curry Stir-fry

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3 Tablespoons coconut cream concentrate (or more)
1 cup water
1/4 cup plain yogurt
5 stalks cilantro (or to taste)
1 1/2 Tablespoon curry powder
2 large cloves fresh garlic
chunk of fresh ginger to taste
1 1/2 teaspoon Himalayan salt
2 Tablespoons coconut oil (plus 2 more for browning)
1/4 cup dried coconut flakes
1 lb cubed white meat (chicken or turkey)
2 cups broccoli
1 can sliced water chestnuts − drained

In a food processor or blender, process
the coconut cream concentrate, water, yogurt, cilantro,
curry, garlic, ginger, salt, 2 tablespoons coconut oil, and
(optional) water chestnuts, and coconut flakes until smooth.
Set aside.

In a hot pan, add oil and meat of your
choice and brown. Add the broccoli and water chestnuts (if
not already used) along with the curry sauce to the meat and
let simmer for 20-25 minutes, stirring occasionally.

Serve with rice or separately and
enjoy!

Submitted by Michelle, Glen
Allen, VA

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your recipe here!

Pumpkin-Coconut Squares

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Pumpkin-Coconut Squares

1 can – 15 oz Organic Pumpkin Pie Mix
1/2 cup Tropical Traditions Organic Coconut Flour
1 tsp. aluminum free baking powder
3 eggs
2 Tbsp. of Coconut Cream Concentrate dissolved in 1/4 cup water
2 Tbsp. butter
2 Tbsp. Virgin Coconut Oil

Procedure:

Pre-heat oven at 350 degree F.

Mix the coconut flour with baking powder. Set aside. Blend
all the rest of the ingredients and then mix with the
coconut flour and baking powder mixture. Mix well. Grease an
8 x12 rectangular pan with coconut oil. Pour the mixture on
the pan.
Bake at 350 degree F for 45 minutes.
Test to see if it is already done by inserting a clean
toothpick in the middle. When the toothpick comes out clean
or with no residue, the mixture is done.

Cool down. Cut into squares.

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own recipe here.