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Coconut Milk Recipes

Coconut Peanut Butter Fudge

 

Coconut Peanut Butter Fudge
Coconut Peanut Butter Fudge
photo by recipe author

 

Servings: 64 pieces
Preparation Time: 1 hour, 30 minutes

Peanut Butter Layer:

  • 1/2 cup creamy peanut butter
  • 3 tbsp butter
  • 1/4 cup honey
  • 2 tbsp water
  • 2 tsp vanilla extract
  • 1 pound cane sugar, powdered (I use Magic Bullet)
  • 1/2 cup powdered milk

Chocolate Layer:

  • 2/3 cup homemade coconut milk
  • 6 oz. semi-sweet or dark chocolate chips

Glaze:

  • 1/2 cup cane sugar, powdered (I use Magic Bullet)
  • 1 tbsp organic butter, melted
  • 2 tsp homemade coconut milk
  • 1/2-1 tsp water, as needed

Garnish:

  • 1/3 cup coarsely chopped unsalted peanuts

Line an 8 x 8 x 2-inch square baking pan with waxed or parchment paper; lightly grease with coconut oil or butter.

Peanut Butter Layer:

Heat together peanut butter and butter in medium-size saucepan over low heat until melted. Stir in honey, water and vanilla. Remove from heat.

Gradually stir in powdered cane sugar and powdered milk until blended. Knead with hands if necessary. Turn into prepared pan; pat out firmly to evenly cover bottom of pan. Let cool, then score top with a fork.

Chocolate Layer:

Heat cream in small saucepan over low heat just until tiny bubbles appear around edge of pan. Remove from heat. Add chocolate chips; let stand for about 30 seconds. Stir until smooth. Pour chocolate over peanut butter layer, spreading to cover completely. Refrigerate until firm, at least 1 hour.

Glaze:

Stir together powdered cane sugar, melted butter, coconut milk and water (if needed) in a small bowl. For best results, use an offset spatula to carefully spread glaze over top of chocolate layer. Sprinkle evenly with chopped peanuts, if desired.

Refrigerate about 2 hours or until firm enough to cut. Lift fudge out of pan and carefully remove waxed paper. Cut into 64 small pieces. Small truffle cups or mini cupcake liners work well for gift giving, if desired. Place one piece of fudge into each liner and wrap in plastic wrap.

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

 

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Creamy Avocado Berry Smoothie with Raw Brown Whole Flax Seeds

Creamy Avocado Berry Smoothie with Raw Brown Whole Flax Seeds
Creamy Avocado Berry Smoothie with Raw Brown Whole Flax Seeds
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 1 ripe avocado
  • 16 ounces coconut milk*
  • handful frozen berries
  • 1-2 teaspoons ground flax

Put everything in a blender and blend until smooth and creamy.

Pour in a glass and serve.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

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Pumpkin Coconut Milk Soup

Pumpkin Coconut Milk Soup
Pumpkin Coconut Milk Soup
photo by recipe author

 

Servings: 5
Preparation Time: Approx. 15 minutes

In a medium pot, sauté garlic, onion and scallions in coconut oil.

Add in the coconut milk. Turn heat up. Let it boil for a few minutes.

Add in the pumpkin pureé. Stir well and season with salt, herbs and spices.

Turn stove off. Serve hot.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes here!

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Coconut Creamy Oatmeal

Coconut Creamy Oatmeal
Coconut Creamy Oatmeal
photo by recipe author

 

Servings: 3
Preparation Time: 15-20 minutes

Boil water in a small pot. Add a dash of salt.

Add in the oats. Stir.

When oats are almost cooked through, add in the coconut cream concentrate, raw honey, ground flax, chia seeds and coconut chips.

When everything is incorporated well, switch off the stove.

Serve with fresh homemade coconut milk, and top with more coconut chips and berries.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

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Pumpkin & Coconut Nog

Pumpkin and Coconut Nog
Pumpkin & Coconut Nog
photo by recipe author

 

Servings: 2
Preparation Time: 10 minutes

  • 2 cups coconut milk*
  • 1 banana, peeled (frozen works best but not required)
  • ¼ cup pumpkin puree
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • dash salt
  • ½ teaspoon vanilla
  • ¼ cup maple syrup
  • ice, optional

In a blender, combine all ingredients. Puree until mixture is smooth and pour into glasses.

Alternatively, you can serve the nog warm.

Note: Banana isn’t required but does add some sweetness and creaminess.

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

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Avocado Chocolate Coconut Fudge

Avocado Chocolate Coconut Fudge
Avocado Chocolate Coconut Fudge
photo by recipe author

 

Servings: 16 (2 inch squares)
Preparation Time: 1.5 hours

In small saucepan, add cocoa powder, coconut milk, sugar, and salt. Mix over medium-low heat, stirring until smooth and creamy.

Let come to low boil and continue stirring and cooking for about 5 minutes.

Add vanilla, stir again, and remove from heat.

Let mixture cool completely. (You can speed this up in fridge, but do not let it harden.)

While chocolate is cooling, whip (or blend) CCC, coconut oil and avocado in a mixing bowl (or blender), until creamy and smooth.

Add cooled chocolate mixture to avocado mixture and whip (or blend) again until very creamy and smooth, scraping sides as needed.

Line an 8×8 baking dish with parchment paper. Pour fudge into pan, spreading out evenly.

Chill fudge in fridge until firmly set (about an hour).

Cut into 2 inch squares. Serve.

Note: Keep stored in fridge.

Recipe by Lynelle. Photo by Orissa. Submit your recipes here for a chance to win $50!

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Don’t Matcha Me Blue Smoothie

Don't Matcha Me Blue Smoothie
Don’t Matcha Me Blue Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 3/4 cup coconut milk
  • 1 1/2 cups frozen blueberries
  • 2 tablespoons vanilla or plain protein powder
  • 2 teaspoons matcha powder
  • honey to taste
  • 1 pump vanilla syrup, optional

Blend all ingredients in a high speed blender and serve.

Prepared by Moriah. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Soothing Hot Carob

Soothing Hot Carob
Soothing Hot Carob
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 4 ounces coconut milk
  • 4 ounces coconut water
  • 1 teaspoon granulated (or ground) ginger
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon carob powder
  • 1 teaspoon raw honey

In a saucepan, combine milk, water, ginger, turmeric and carob.

Heat until just boiling, stirring frequently to prevent scorching.

Pour into a large mug and stir in honey.

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

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