Recipes

Homemade Coconut Milk

A lot of our recipes call for coconut milk, and we prefer to make our own. Store-bought coconut milk in cans are NOT natural. When we lived in the Philippines we made our own coconut milk from fresh coconuts. Fresh-squeezed coconut milk has a very short shelf life, and whatever is not used immediately will only last a couple of days in the refrigerator. This natural coconut milk will separate very quickly, with the heavier water falling to the bottom and the coconut cream remaining on top.

Coconut milks sold in cans, however, all have some kind of additives and stabilizers in them to stop them from separating like the natural coconut milk does. This could include ingredients like soy lecithin, which some people could have allergies to. Because the amount in the product is so small, the manufacturers may not be required to list it on the can. Since we try to make our recipes as natural and healthy as possible, we prefer this homemade coconut milk recipe which has no additives or stabilizers. It is made with dried coconut (unsweetned) because unless you live in the tropics where coconuts grow, I don’t recommend purchasing fresh coconuts in the stores as they have a very short shelf life, and they are either moldy or have been irradiated to keep them shelf stable.

Homemade Coconut Milk

1 1/2 cups water
7/8 cup dry unsweetened coconut

In a medium-size kettle, heat the water, but do not bring it to a boil.

Place the coconut in a blender and add 1 cup of the hot water.

Blend for 2-3 minutes.

Place a colander in a bowl and line the colander with 4 thicknesses of cheesecloth.

Pour the blended coconut mixture into the cheesecloth and twist to extract the milk, letting the milk go into the bowl.

Return the coconut pulp to the blender and add the remaining 1/2 cup of hot water. Blend for 1-2 minutes, strain and press through the cheesecloth into the bowl.

Makes about 1 cup

Posted by Sarah Shilhavy

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Frosted Coconut-Banana Bread

This is a wonderful, gluten-free/casein-free bread. The honey can be cut in half to yield a lighter bread, otherwise it’s very much a cake. Sugar can be substituted (2/3 cup sugar = 1/2 cup honey).

For Bread:

3 bananas
3 eggs
1/2 cup raw honey
1/2 cup coconut oil
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon Himalayan salt
dash cinnamon
1 cup organic coconut flakes
2 1/2 cups almond meal (or 2 cups almond butter)
1 cup walnuts, optional

For Frosting:

1 banana
1/2 cup coconut oil, liquid
3 cups powdered sugar
1/2 teaspoon vanilla extract
1/8 teaspoon Himalayan salt

1. Preheat oven to 350 F. Using a hand mixer, mash bananas.

2. Add 3 eggs and beat until frothy, 3-5 min.

3. Add honey, oil, baking soda, vanilla, salt, and cinnamon and mix until incorporated, 1-3 minutes.

4. Add coconut flakes and almond meal, and mix well, 1-3 minutes. If using walnuts, add now.

5. Bake for 30 minutes in a casserole dish centered in the oven so the bread will bake evenly. If using mini-cupcake tins bake for 12 min, regular size cupcake tins bake for 20 minutes. This is also great in a loaf pan; bake at 325 F for 40 min or until tester comes out clean.

While the cake is baking, prepare the frosting.

1. Using the hand mixer, mash the bananas.

2. Add the oil, sugar, vanilla and salt and mix until smooth. Set this aside until the bread has cooled, and then frost.

Recipe submitted by Marisa, San Jose, CA

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Coconut Oil Vinegar Salad Dressing

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Although coconut oil sets up when cooled I’ve found a way to use it as a salad dressing! This dressing is subtle and delicate and compliments the taste of the salad components without over powering them. Delicious!

1/4 cup virgin coconut oil
1 tablespoon vinegar
1/2 teaspoon raw honey
1/4 teaspoon Himalayan salt

Place coconut oil into a small metal bowl and add vinegar. Whisk briskly; mixture will be thick. Add honey and salt and whisk until well combined.

To thin mixture place into a saucepan of simmering water and continue stirring. The dressing will quickly liquefy and when it becomes slightly warmer then room temperature it can be tossed easily with chilled greens.

Recipe submitted by Elizabeth, Atlanta, GA

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Coconut-Raisin Rice Pudding

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Gluten-free

1/4 cup coconut oil, liquid
3 eggs
2 cups water mixed with 2 tablespoons coconut cream concentrate
1 cup organic whole milk
1 cup organic whole sugar
2 teaspoons vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 1/2 cups cooked brown rice (mixed beans optional)
3/4 organic raisins
3 tablespoons coconut flour
3/4 cup organic flaked coconut

Preheat oven to 325 degrees F.

Place coconut oil in a 9×13 baking dish; set aside.

In a large bowl, combine the eggs, water, milk, sugar, vanilla, nutmeg and salt. Stir in the rice, raisins and coconut flour. Pour into prepared baking dish.

Bake pudding (uncovered) for 30 minutes. Sprinkle flaked coconut on top and bake for an additional 15 minutes or until a thermometer reads 160 degrees F. Serve warm. Refrigerate leftovers.

Recipe submitted by Caryn, Sacramento, CA

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Texas Healthy Pancakes

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2 cups whole grain oatmeal
2 cups buttermilk + 2 tablespoons
2 eggs
1/3 cup coconut oil
2 tablespoons natural honey
1/2 cup coconut cream concentrate
1/2 cup whole wheat flour (I grind my own)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup chopped fine (or ground) walnuts

Soak oats in the buttermilk overnight in a large covered bowl.

Next morning stir in eggs, honey, coconut oil and coconut cream concentrate until well combined. Add dry ingredients. Stir until moistened.

Cook as you would regular pancakes, on low heat in skillet or grill as it has a tendency to burn if heat is too high.

Recipe submitted by Charlotte, Avinger, TX

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Zucchini Bread

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3 organic brown eggs
1 cup organic expeller-pressed coconut oil
1 cup raw honey
1 teaspoon vanilla extract
2 cups grated zucchini
1/2 cup spelt flour
1/2 cup oat flour
2 cups whole wheat flour
3 teaspoons cinnamon
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda

Preheat oven to 350 F degrees. Grease 2 loaf pans with extra coconut oil and set aside.

Beat eggs, oil, honey and vanilla extract together until well blended. Add grated zucchini. Mix dry ingredients together and stir into zucchini mixture.

Pour into prepared pans and bake for 50-60 minutes.

Recipe submitted by Jenny, Granger, IN

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Pumpkin Chocolate Chip Cookies

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Yield: 3 dozen

3/4 cup virgin coconut oil
1/4 cup butter
3/4 cup organic whole cane sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup organic spelt flour
1/4 cup organic coconut flour
1 cup rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 cup pecan meal, or finely chopped pecans
1 cup canned pumpkin
1/4 cup water
1 1/2 cups semisweet chocolate chips

Preheat oven to 350 degrees.

In a mixing bowl, cream coconut oil, butter and sugar. Beat in egg and vanilla. Combine flours, oats, baking soda, cinnamon, ginger, and pecans. Stir into creamed mixture alternately with pumpkin and water mixture. Fold in chocolate chips.

Drop by tablespoonfuls onto greased baking sheet. Bake in preheated oven for 8-10 minutes or until lightly browned on bottom of cookie.

Recipe submitted by Martha, Battle Creek, MI

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Carrot Coconut Raisin Salad

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Usually I have made this with mayo and didn’t want to eat that so I thought the cashews would provide the creamy texture and sure enough it did. So healthy and yummy. Add more or less of the first four ingredients as you like.

3 medium dates
1/2 cup raw cashews
1/4 cup coconut milk*
5 large carrots, shredded
1/4 cup sunflower seeds
1/4 cup raisins
1/4 coconut flakes

Soak the dates in hot water for about 15 minutes

Place cashews, dates and coconut milk in blender and blend till creamy. Put all the other ingredients in a bowl and stir well and let sit for as long as you can stand it. 🙂

*To make Coconut Cream Milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.

Recipe submitted by Sharon, Celina, TX

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