Coconut Milk Recipes

Peanut Butter Chocolate Protein Blast

photo by recipe author

Servings: 2
Preparation Time: 5 minutes

2 cups raw milk or coconut milk
2 frozen bananas
2 tablespoons peanut butter or almond butter
2 tablespoons virgin coconut oil
1 scoop chocolate protein powder (non-soy)
1/2 teaspoon vanilla
1/4 teaspoon almond extract
dash salt

Add all ingredients to blender and blend until smooth.

Note: The bananas make this treat creamy and sweet, but raw honey may be added to taste if desired.

Lydia from Salem, VA won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Lemon Rosemary and Yogurt Cake

photo by recipe author

Servings: 1 loaf cake
Preparation Time: Approx. 15-20 minutes+baking and cooling

Cake:

3/4 cup cultured butter or grass-fed butter or *coconut oil, room temperature
1/2 cup raw honey
2 tablespoons freshly squeezed lemon juice
zest from one lemon
2 teaspoons organic vanilla extract
1/2 cup cultured plain yogurt
3 farm fresh organic eggs from your local farmer or organic eggs from the market
1 1/2 cups non-GMO all-purpose flour
2 teaspoons aluminum-free baking powder
1/2 teaspoon salt
1 tablespoon fresh rosemary, finely chopped

Glaze:

1 cup organic powdered sugar
3-4 tablespoons freshly squeezed lemon juice
fresh rosemary sprigs

Preheat oven to 350° F.Cream butter and honey together, about 3 minutes. Add fresh lemon juice, lemon zest, and vanilla. Add yogurt then add the eggs one at a time. Add flour, baking powder, salt, and freshly chopped rosemary.

Cream butter and honey together, about 3 minutes. Add fresh lemon juice, lemon zest, and vanilla. Add yogurt then add the eggs one at a time. Add flour, baking powder, salt, and freshly chopped rosemary.

Mix for an additional minute, scraping down the bowl, until mixture is well combined and smooth.

Pour batter into a loaf pan that has been greased with coconut oil.

Bake for 45 to 50 minutes.

Cool in pan for 10 minutes.

Remove cake from the pan and finish cooling on a wire rack.

Make the glaze by whisking powdered sugar and fresh lemon juice. Add more sugar and lemon juice as needed.

Drizzle glaze over cake and add rosemary sprigs. Let glaze stand until completely set.

Serve with fresh homemade coconut milk.

*See: How to Use Coconut Oil in Baked Goods

“Swapping out butter for coconut oil is fairly straightforward for most recipes.

The main issue in the butter and coconut oil swap would be the fact that butter is a “water-in-oil emulsion” and is made up of butterfat, milk proteins and water. Coconut oil at the most will have a .1% total amount of H2O, and thus the way these two fats act in many recipes will vary. In order to mimic a more butter-like quality, try adding 1/2-1 teaspoon of water per 1/2 cup of coconut oil used in any recipe that usually requires butter.

If you think avoiding suspicious non-food ingredients and experimenting with a new, fun ingredient in baked goods sounds like a good idea, give coconut oil a try. Whether you use it in baking as a natural non-stick product or as a shortening and/or flavoring, coconut oil is an easy and very versatile product to use.” (Source.)

Recipe and photo by Orissa. Submit your coconut recipes and photos here for a chance to win $50!

Cream of Carrot and Red Lentil Soup with Dairy Free Option

photo by recipe author

Servings: 6-8
Preparation Time: Approx. 50 minutes, including cooking time

1/4 cup virgin coconut oil
1 large onion, diced
1 pound carrots, sliced
1 1/2 cups red lentils, rinsed and drained
2 teaspoon coriander
2 teaspoons cumin
6 cups chicken broth*
2 cups whole milk or fresh coconut milk**
Himalayan pink salt, to taste
black pepper, to taste
Optional garnishes: dried coconut flakes or lightly toasted or fresh minced parsley
*Make Your Own Chicken Broth – recipe here.
**Make Your Own Fresh Coconut Milk – for the freshest coconut milk make homemade coconut milk. (See video at this link.)

In a large stockpot or Dutch oven, heat the coconut oil over medium heat until hot then add the onions and carrots and sauté about 7 minutes, stirring frequently.

Add the red lentils, coriander and cumin, mixing well. Cook and stir for 1 minute.

Add the chicken broth and bring to a boil. Cover, reduce heat to low and simmer 20-25 minutes, or until the lentils and carrots are tender.

Remove the pot from the heat and cool slightly.

Puree the soup in the pot using an immersion blender or in batches in a food processor or blender.

If you did not use an immersion blender, return the processed soup to the pot. Stir in your milk of choice, season to taste with salt and pepper, and reheat gently to the desired serving temperature, being careful not to boil the soup.

Garnish each serving with a sprinkling of toasted coconut flakes or fresh minced parsley, if desired.

Note: The soup in the photo was made using whole milk and garnished with toasted coconut.

Stephanie from Sierra Madre, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut Milk Cherry Chocolate Ice Cream

photo by recipe author

Servings: 4
Preparation Time: 5 minutes

4 cups frozen cherries
2 frozen bananas
1/4 cup coconut milk*
10 dates
1 tablespoon cocoa powder

Put all ingredients in a high-powered blender, using the blender’s accelerator tool to press the ingredients into the blades, until ice cream consistency is reached.

Homemade Coconut Milk

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

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Crustless Pumpkin Coconut Pie

photo by recipe author

Servings: 8
Preparation Time: 10 minutes active + baking time

2 cups pumpkin, cooked and pureed
2 eggs
1/2 cup coconut milk*
1/4 cup maple syrup
1 tablespoon pumpkin pie spice
pinch salt
1/2 cup shredded coconut, toasted

Preheat oven to 350° F and prepare pie pan with coconut oil.

Beat eggs and stir in all ingredients except shredded coconut until well combined.

Sprinkle with toasted coconut. Bake until set, approximately 1 hour.

Homemade Fresh Coconut Milk

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

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Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Dairy Free Cranberry or Blueberry Lemon Scones

photo by recipe author

Servings: 10
Preparation Time: 25 minutes

2 cups flour
1 tablespoon whole cane sugar
2 teaspoons baking powder
1 teaspoon organic lemon peel, zested
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup palm shortening
1/2 cup organic dried cranberries or blueberries
3/4 cup coconut milk*

Scones

Preheat oven to 450° F.

In a bowl stir together flour, sugar, baking powder, lemon peel, salt, and baking soda. Using a mixer or pastry blender, cut in shortening until mixture resembles coarse crumbs.

Add dried fruit; toss until well mixed.

Make a well in the center of the flour mixture. Add coconut milk all at once. Stir until just moistened.

Place dough on a lightly floured surface. Knead dough by folding and gently pressing for 10 – 12 strokes, or until dough is nearly smooth. Pat or lightly roll dough until 1/2 inch thick. Cut dough with a floured round cutter.

Place dough circles on an ungreased baking sheet. Bake about 10 minutes, or until golden. Remove biscuits from baking sheet; cool about 5 minutes.

After cooling drizzle scones with prepared Lemon Glaze if desired and serve warm.

To Make Lemon Glaze

In a small bowl combine 3/4 cup powdered sugar, 1 teaspoon fresh lemon zest, 1 teaspoon fresh lemon juice, and 3-4 teaspoons fresh coconut milk; enough to reach glazing consistency.

To Make Fresh Homemade Coconut Milk

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

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Heavenly Organics Whole Cane Sugar. Buy it here.

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Amalia from Milford, NE won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut Cherry Banana Smoothie

photo by recipe author

Servings: 4
Preparation Time: 5 minutes

3 cups coconut milk*
3 cups baby spinach
4 cups frozen cherries
2 bananas
6 dates
1 teaspoon vanilla, optional

Blend coconut milk and spinach until smooth. Add remaining ingredients and blend until smooth.

Serve cold.

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

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Shredded Coconut. Buy here.

Tropical Traditions 100% natural Shredded Coconut, Coconut Flakes, and Coconut Chips are made from organic dried coconuts in the Philippines that are grown with no fertilizers or pesticides. This premium dried coconut contains no additives or preservatives, and is not sweetened. Unlike most dried coconut on the market, our dried coconut products are not treated with sulfites to keep them white.

They are a great addition to recipes and baking, or just for snacks! Note: The Shredded Coconut is a very small cut, suitable for baking, such as making macaroons. The Coconut Flakes are a larger shredded coconut cut, perfect for garnishing or toppings, such as the top of a coconut cream pie. The Coconut Chips are a much larger cut that can be used as a snack food. You can mix them with nuts and dried fruit, for example.