Coconut Milk Recipes

Gluten Free Lime Cupcakes with Cheesecake Topping

photo by recipe author

Preparation Time: 10 minutes
Servings: 6

Cupcakes:

1/4 cup coconut flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup whole sugar
2 tablespoons coconut milk*
1/4 cup coconut oil
1 medium lime, juice and rind
3 eggs
2-3 drops liquid chlorophyll

Topping:

3 ounces cream cheese
1/4 cup whipping/heavy cream
1/4 cup whole sugar

Cupcakes:

Pre-heat the oven to 400° F.

Mix the coconut flour, baking powder, salt and whole sugar in a bowl. Add the coconut milk, coconut oil, lime juice, rind and eggs together until you have a smooth batter. Add the chlorophyll, adjust if you want it brighter green.

Pour into cupcake cases and bake for 20 minutes. Remove from the oven and allow to cool.

Topping:

Blend the topping ingredients together until smooth. Slather or pipe over the cupcakes. Optional decoration is extra rind from a lime.

Angela from St. George, won $50 for this recipe and photo! Submit your recipes here!

Coconut Milk Jam

photo by recipe author

Servings: 1, 8-ounce jar
Preparation Time: Approximately 1 hour

1 cup coconut milk*
1 cup organic cane sugar
pinch salt

Homemade Coconut Milk:

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

Bring the coconut milk, sugar and salt to a boil in a pot. Turn down heat to low and stir constantly until the mixture thickens. The jam will be ready when its color slowly changes to a dark caramel/chocolate brown and becomes sticky in texture. Remove from heat.

Pour into a clean 8 ounce glass jar and enjoy now, or later.

Emmardy from Maria Stein, OH won $50 for this recipe and photo! Submit your recipes here!

Easy Dairy Free Caramel Sauce

photo by recipe author

Servings: 16
Preparation Time: 40 minutes

2 cups coconut milk*
1/2 cup real maple syrup
1 teaspoon salt
1 tablespoon coconut oil
2 teaspoons vanilla

Homemade Coconut Milk:

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

In a saucepan, combine coconut milk, maple syrup and salt. Stir until smooth. Simmer over low-medium heat for about 30 minutes.

Add in coconut oil and vanilla. Cook for 5 more minutes. Remove from heat and let cool completely. Store in a sealed container.

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

Gluten and Dairy Free Quadruple Coconut Cream Pie

photo by recipe author

Servings: 6-8
Preparation Time: 20 minutes + cooling time

4 egg yolks
1/4 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons coconut cream concentrate
3 cups whole milk or 3 cups homemade coconut milk*
2 teaspoons vanilla extract
2 tablespoons virgin coconut oil
1 cup unsweetened shredded coconut
1 gluten free pie crust, prepared ahead of time**

Homemade Coconut Milk:

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

Gluten Free Coconut Flour Pie Crust:

Get the Gluten Free Coconut Flour Pie Crust recipe here.

To toast coconut: Spread flaked coconut over a cookie sheet and bake at 400° F. Stir occasionally and shake around until coconut is golden brown. It only takes a few minutes so watch carefully so it doesn’t burn. Cool toasted coconut flakes thoroughly before using as a topping.

Separate eggs and set aside the egg whites. Whisk the yolks in a bowl.

Stir cornstarch, sugar, salt, and coconut cream concentrate together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over medium heat, cooking for another minute. Remove pan from the heat and add the vanilla and coconut oil. Stir well and then add shredded coconut. Cool the filling slightly (about 30 minutes) and pour into a pre-baked pie crust.

Cover pie with plastic wrap and refrigerate for 2 hours, or more until set. Sprinkle with the toasted coconut prior to serving.

Alternative to pie, serve as pudding:

Pie filling can also be used as a pudding and can be served in individual dishes rather than used for a pie. If serving as a pudding, allow to cool and set just as you would if preparing for pie, for about 30 minutes.

If desired, top with whipped cream, for pie or pudding.

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Gluten Free Key Lime Cream Bread

photo by recipe author

Servings: 8
Preparation Time: 25 minutes

Key Lime Bread:

1 1/2 cups zucchini, shredded and then processed in a food processor until very fine
1/2 cup coconut milk*
1 teaspoon apple cider vinegar
1 tablespoon Vital Proteins grassfed gelatin
4 free-range eggs
1 1/2 limes, zested and juiced
2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
1/2 teaspoon Himalayan Pink Salt
2 teaspoons chlorophyll
1/4 cup Tropical Traditions Raw Honey, melted
4 ounces unsweetened applesauce
3/4 cup Tropical Traditions Coconut Flour
1 teaspoon baking soda

Cream Swirl:

2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
1/4 cup Tropical Traditions Raw Honey, melted
2 heaping tablespoons Tropical Traditions Coconut Cream Concentrate
1/3 lime, zested and juiced
1 tablespoon coconut milk*

Homemade Coconut Milk:

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

Preheat oven to 350° F.

Mix bread ingredients together in a large bowl and pour into a greased loaf pan.

Mix cream ingredients together and drizzle over top of bread dough. Swirl with a knife.

Bake for 1 hour or until a toothpick comes out clean. Allow to cool and then refrigerate to allow it to further set up, otherwise the bread will be too soft.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes here!

No Bake Dairy and Gluten Free Lemon Blueberry Cheesecake

photo by recipe author

Servings: 8-12
Preparation Time: 20-25 minutes active prep + soaking and wait time

Gluten Free Crust:

1/2 cup diced dried plums, or dates
1 cup walnuts
1/4 cup chia seeds
1/2 cup raw honey
pinch salt

Filling:

1 1/2 cups raw cashews, soaked overnight in water then drained*
4 tablespoons fresh lemon juice
zest from 1 large lemon
6 tablespoons virgin coconut oil, melted
1/2 cup coconut milk**
1/2 cup raw honey
1/2 cup fresh blueberries

Optional Toppings:

dried cranberry powder
cocoa powder
fresh blueberries
shredded coconut
edible or ornamental flowers

Combine diced dried plums, walnuts and chia seeds in a food processor and pulse until finely chopped. Add the honey and salt and pulse again until a paste forms.

Press crust mixture into a 12 inch springform pan. Place pan in the freezer while you prepare the filling.

Combine all of the filling ingredients in a blender and mix until very smooth. Pour the filling into the crust and cover with plastic wrap then freeze for at least 4 hours, or overnight.

Allow cake to thaw at room temperature for about 10-15 minutes.

Top with dried cranberry powder, shredded coconut, cocoa powder, fresh blueberries, and edible or ornamental flowers.

Dip knife in warm water before slicing for easier serving.

Soaking Cashews:

*If you are making this cake last minute and don’t have time to wait, you may let the cashews soak in very hot water for 1 hour instead of overnight.

Homemade Coconut Milk:

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

Recipe and photograph submitted by Orissa. Submit your coconut recipes and photos here!

Coconut Milk Chocolate Fudge Pops

photo by recipe author

Servings: 6-8
Preparation Time: 15 minutes

1 1/3 cups almond milk, unsweetened
13.5 ounces coconut milk*
1 teaspoon vanilla extract
1 tablespoon Pasture-Raised Collagen Protein, Beef Gelatin
1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil
pinch Himalayan Pink Salt
1/3 cup cocoa powder
1/4 cup raw honey

Mix almond milk, coconut milk, vanilla, and gelatin together in a medium size bowl. Whisk until combined.

In a saucepan over medium-low heat combine coconut oil, salt, cocoa powder, and honey. Stir mixture until liquid and well incorporated.

Add contents of bowl into saucepan. Bring just to a boil, stir, and remove from heat.

Pour into your popsicle mold and freeze until solid (time varies depending on size of your popsicle mold, but at least 5 hours or overnight).

Homemade Coconut Milk:

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

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Einkorn Pancake Mix

photo by recipe author

Servings: 6
Preparation Time: 10 minutes

Mix:

1 1/4 cup einkorn flour
2 tablespoons whole sugar
1 tablespoon baking powder
1⁄2 teaspoon salt
1 1/2 cups plant* or dairy milk
2 tablespoons coconut oil
2 large eggs

Make your mix ahead of time: add flour, sugar, baking powder, and salt to a quart sized bag. (Repeat several times until you have as many bags as you would like for your family.)

To make pancakes: add the contents of one bag plus the wet ingredients into a high speed blender. Blend on high speed for 1 minute.

Cook on a hot griddle.

Top with grass-fed butter and real maple syrup.

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

Leah from Orange City, FL won $50 for this recipe and photo! Submit your coconut recipes and photos here!