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Coconut Cream Concentrate Recipes

Gluten Free Berry Sweet Rolls

Gluten_Free_Berry_Sweet_Rolls
Gluten Free Berry Sweet Rolls
photo by recipe author

Servings: 15
Preparation Time:  45 minutes

Rolls:

  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 cup arrowroot starch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups almond milk
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoons vanilla extract
  • 1/3 cup palm shortening or coconut oil

Filling:

Berry Glaze:

Chocolate Drizzle:

Preheat oven to 375 degrees F.

In a mixing bowl, combine almond flour, coconut flour, arrowroot starch, baking powder, baking soda and salt. Add in shortening or coconut oil and mix until dough becomes crumbly. Pour in vinegar, milk and vanilla. Stir until combined and dough ball starts to form. Place a large piece of wax paper on counter and dust lightly with almond flour or arrowroot starch. Place dough onto wax paper and sprinkle additional arrowroot powder or flour on top.

Using a rolling pin, carefully roll out dough into a large 1/4″ rectangle. In a small bowl, stir together honey and coconut oil for filling. Spread oil mixture evenly over dough and sprinkle with cinnamon. Carefully roll up dough into a log – you can use the wax paper to help if dough is very fragile. Quickly slice dough into about 1″ rolls and place in a greased baking pan. Bake for about 25-30 minutes or until rolls are starting to brown. Remove from oven and let cool about 15 minutes.

Meanwhile, combine berry glaze ingredients in a small blender and blend until very smooth. Add more beet juice for a darker color. In a small bowl, combine chocolate drizzle ingredients and stir until smooth. Pour berry glaze over cooled rolls and top with chocolate drizzle. Store any leftovers in a sealed container.

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Coconut Cream Sweetheart Squares

Valentine's_Day_Gelatin
Coconut Cream Sweetheart Squares
photo by recipe author

Servings: 9
Preparation Time:  3 hours

Crumb Layer:

Creamy Layer:

Gelatin:

  • 4 cups 100% fruit juice, of your choice
  • 3 tablespoons grass-fed gelatin
  • 1 cup fruit (optional)

For the Crumb Layer:  Preheat oven to 400 degrees ºF. Place walnuts in a blender or food processor. Grind until walnuts resemble a coarse meal. Add the honey, coconut oil, and salt. Mix. Finally, add the coconut flakes and mix until combined. Press into 8×8 inch, glass pan. Bake for 8-10 minutes or until slightly brown on top. Let cool. Place in the freezer to chill.

For the Creamy Layer:  Place 1 cup coconut cream in a small sauce pan over medium heat. Heat until considerably hot, but not boiling. Remove from heat and sprinkle the gelatin over the top and whisk until dissolved. In vita-mix combine warm coconut cream with the remaining cream, honey and vanilla. Blend. Cool to room temp.

For the Gelatin:  In mixing bowl pour 1 cup of juice and sprinkle with the gelatin. Let sit. Heat 3 cups juice until almost boiling. Combine the hot juice with the gelatin mixture and whisk until dissolved. Cool to room temp.

To assemble:
Remove crumb layer from the freezer and spread on the creamy layer. Place in the refrigerator. When gelatin is room temp. and the creamy layer has chilled and set, pour the gelatin on top. Chill until gelatin has set.

Serve and enjoy!

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Healthy Chocolate Pudding

Healthy Chocolate Pudding
photo by recipe author

Servings: 2
Preparation Time: 5 minutes (+20 minutes cooking time for the lentils)

  • 125g cooked (or sprouted) lentils
  • 1/4 cup cocoa powder
  • 1/4 cup coconut cream
  • 1/2 cup dates
  • 2 tablespoons honey
Mix everything in a blender and enjoy right away or fill the healthy chocolate pudding in popsicle forms and freeze. The flavour will fully enhance at room temperature, though.

Top with fresh berries and popped amaranth.Anja from Klingnau, Switzerland, just won $50 for this recipe and photo! Submit yours here.
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Strawberry Coconut Fudge

 

Strawberry_Coconut_Fudge
Strawberry Coconut Fudge
photo by recipe author

Servings: 20
Preparation Time: 10 minutes

In a small blender or food processor, combine ingredients and blend until very smooth. Spread mixture into forms. I used these heart forms but you can use other types of molds. Alternatively, you can spread this in a small pan or container. Place fudge in refrigerator for about an hour to harden. Pop out of molds and serve or store in a sealed container in the fridge.

Notes:

The best way I have found to melt cocoa butter is to grate it, if it is really hard. Then melt in a double boiler.

To make these a little sweeter, just add a tsp of honey to the mixture while blending.

You can also dip these in melted chocolate for an even richer treat!

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Gluten Free Vegetarian Pot Pie

Gluten_Free_Vegetarian_Pot_Pie
Gluten Free Vegetarian Pot Pie
photo by recipe author

 

Servings: 6
Preparation Time:  25-30 minutes

Crust:

Filling:

  • 1/2 cup yellow onion chopped (1/2 inch)
  • 2 tablespoons coconut oil
  • 2 1/2 cups vegetable broth
  • 1 3/4 teaspoons cumin
  • 1/2 coconut cream concentrate
  • 12 cups your favorite veggie (I have used sweet potato, asparagus, zucchini, corn, all have been delicious…experiment and share how it turned out!)
  • 2 small potatoes, cubed 1/2 inch
  • 1 cup carrots, sliced
  • 1/2 cup peas
  • 1/2 cup broccoli
  • 1 tablespoon coconut flour (or as needed to thicken)

Dough:

Mix almond and coconut flour with the salt, then slowly fold in softened butter until it crumbles.  Stir in water by the tablespoon and mix dough thoroughly by hand.  Once dough is mixed, divide in half and roll into balls.  Cover or wrap balls and put in fridge.

Preheat oven to 425 degrees ºF.
Saute onions in coconut oil until they become translucent.  Heat vegetable broth in a medium pot and bring to a boil.  Once boiling add cumin and lower head to medium.  Add coconut cream concentrate.  Add vegetables to mixture and let simmer 15 minutes stirring frequently.

While mixture is simmering take 1/2 the dough and push down into the dish fairly thin and up the sides covering the dish.  Roll out remaining dough to cover top and set aside.  Fill the dish with rolled out dough making sure to fill any cracks.

Once mixture has simmered and dough is rolled out add coconut flour to mixture to thicken the liquid.  Pour mixture into dish.  Take rolled top and lay over dish.  If some cracks or falls apart that’s ok just press it back together and fill in cracks.  Press edges together.  Place in oven for 20-30 minutes or until dough is golden brown around edges.

Notes:

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

  • If you want to make this recipe completely vegan just substitute earth balance for butter.  Also coconut oil may work, but I haven’t tried it yet.
  • I use frozen broccoli florets and frozen peas to save time and it turns out great.

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Healthy Coconut Peanut Butter Walnut Fudge

Healthy_Coconut_Peanut_Butter_Walnut_Fudge
Healthy Coconut Peanut Butter Walnut Fudge
photo by recipe author

Servings: 35
Preparation Time: 10 minutes

Grease a small container (mine measured 7″ x 5″) and place a piece of parchment paper in the bottom, leaving enough on the edges for a handle.

If your coconut cream concentrate is not easy to stir, warm over low heat.

Mix all ingredients together and place in the container. Add honey to your taste preference.

The mixture will be quite thick. Use the back of a spoon to flatten the mixture into the container.

Place in freezer for 15-30 minutes or refrigerate for several hours. Keep chilled or frozen as it will melt at warmer room temperatures. This mixture could also be used as frosting.

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Coconut Maple Pumpkin Ramekins

Coconut Maple Pumpkin Ramekins Photo
Coconut Maple Pumpkin Ramekins
photo by recipe author

Servings: 6
Preparation Time: 5 minutes

Preheat oven to 350 degrees ºF.

Place coconut cream concentrate in a small bowl and pour hot water on top. Let sit for a minute or so and then stir to combine.

Place the eggs, pumpkin pie mix, vanilla, maple syrup and coconut cream concentrate mixture into a blender jar. Blend for 1 minute until smooth and creamy. Pour into 6 ramekins.

Bake for 45 minutes. Center should be set and knife should come out clean. Let cool for 15 minutes and then drizzle with maple syrup. Serve warm or at room temperature.

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Iced Coconut Pumpkin Latté


Iced Coconut Pumpkin Latté Recipe Photo

Iced Coconut Pumpkin Latté (photo by recipe author)

Servings: 5
Preparation Time: 20 minutes

For the whipped cream:

Whisk all ingredients except the pumpkin, coconut cream concentrate and coffee together in a large bowl until thoroughly mixed. Add the pumpkin puree and coconut cream concentrate, blend until smooth with a stick blender (or in your regular blender). Pour into ice cube trays. Freeze until firm or overnight.

Once your pumpkin cubes have frozen, place 10-12 cubes in a blender and pour 1 cup of chilled coffee over the cubes. Blend just until all the big chunks are gone. The length of time you blend will determine the consistency of your drink.

Pour into a cup and top with some delicious homemade coconut whipped cream (directions below), and some cinnamon and flaked coconut for a garnish!

For the whipped cream:

Pour the cream into a glass bowl and whip with a hand mixer until the cream begins to thicken. Add the maple syrup and then whip until stiff peaks form. Add the vanilla extract and the shredded coconut and mix until just combined.

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

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