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Simply Refreshing Coconut Berry Sorbet

Simply Refreshing Coconut Berry Sorbet Recipe photo
Simply Refreshing Coconut Berry Sorbet Recipe
photo by recipe author

Servings: 6
Preparation Time: Chill 2 hours

  • 3/4 cup coconut milk, chilled*
  • 2 tablespoons flax meal
  • 1 cup frozen sliced strawberries, (no added sugar)
  • 1/2 cup frozen blueberries, same as the strawberries, no sugar
  • 2 tablespoons fresh orange juice
  • 2 small packets all natural Stevia, optional

1. Chill coconut milk for 2 hours prior to making.

2. Pour the chilled coconut milk along with the flaxseed meal into a blender and whirl for about 30 seconds.

3. Place the rest of the ingredients into the blender and blend until you have a nice sorbet consistency.

That’s it! Enjoy this healthy treat!

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

Recipe submitted by Pam, East Northport, NY

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Fruit and Nut Breakfast Cookies

Fruit and Nut Breakfast Cookies Recipe photo
Fruit and Nut Breakfast Cookies Recipe
photo by recipe author

Servings: 8
Preparation Time: 20 minutes

  • 3/4 cup quick cooking oats
  • 3/4 cup oat bran
  • 1/2 cup unsweetened coconut flakes
  • 1 tablespoon chia seeds
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup walnuts, chopped
  • 1/4 cup sunflower seeds
  • 1/4 cup golden raisins
  • 1/4 cup pitted dates, chopped
  • 1/4 cup unsweetened dried cherries, chopped
  • 2 very ripe bananas, mashed
  • 1/4 cup coconut oil, melted
  • 1 tablespoon honey
  • 1 teaspoon vanilla paste (pure vanilla extract will work as well)

Preheat oven to 350 degrees ºF.

Line a large baking sheet with parchment paper or grease with coconut oil.

In a large bowl, combine all the dried ingredients (oats through salt). Add dried fruit and nuts being sure to stir well so the fruit doesn’t clump together.

Add the mashed banana, coconut oil, honey and vanilla to the bowl and stir well to combine. Use your hands to form eight cookies.

Bake for approximately 20 minutes, or until the edges begin to brown slightly. Allow to cool on the cookie sheet.

These cookies freeze very well. Just thaw in the refrigerator overnight.

Recipe submitted by Alethea, Groveland, MA

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Gluten Free Mini Coconut Almond Cookies

Gluten Free Mini Coconut Almond Cookies Recipe photo
Gluten Free Mini Coconut Almond Cookies Recipe
photo by recipe author

Servings: 17 mini cookies
Preparation Time: 10 minutes

Preheat oven to 325 degrees ºF. Prepare a cookie sheet lined with parchment paper. Set aside.

Whisk the almond flour and coconut together in a medium mixing bowl. Add the rest of the ingredients. Mix until combined with a rubber spatula. Make sure you get all the dry ingredients from the bottom incorporated into the mix.

Roll into 17 little balls and place on the cookie sheet. Press down lightly with your palm, or you can use the tines of a fork. These cookies will not spread or puff up.

Bake for about 8 to 10 minutes. Turn the pan around after 4 minutes. The bottoms will get slightly golden. Don’t over bake these. They will still be light on top when ready. Let cool and enjoy!

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

Recipe submitted by Pam, East Northport, NY

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Incredible No Bake Snack Bars

Chocolate Incredible No Bake Snack Bars Recipe photo
Chocolate Incredible No Bake Snack Bars Recipe
photo by recipe author

Bars can be stored in a container in the refrigerator for up to 2 weeks (although they don’t last but a few days around my house!).

Servings: 9×12 pan
Preparation Time: 30 minutes

Bar Ingredients:

Chocolate Ganache Topping Ingredients:

For Snack Bars:

Pulse nuts and seed mixture in a food processor or coffee grinder. Place in bowl with the shredded coconut and mix together.

Melt coconut oil and nut butter over medium low heat. Stir until smooth. Add vanilla extract, honey, and salt, stirring until incorporated. Fold into nut mixture and mix thoroughly. Press into a 9 by 12 pan lined with either parchment paper or wax paper. Chill in the freezer for 20 minutes.

For Chocolate Ganache Topping:

Melt coconut oil. Add honey and stir until blended. Stir in cocoa until smooth. Add the coconut cream concentrate and stir. Quickly spread over cooled bars. Return to freezer for another 10 minutes.

Remove from freezer and using the wax paper/parchment paper, lift bars out of pan. Remove wax paper and place bars on cutting board. You can use a knife to cut into squares, but I have found that a pizza cutter works great!

Recipe submitted by Vicki, Pleasantville, TN

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Chocolate Mint Fridge Fudge

Chocolate Mint Fridge Fudge Recipe photo
Chocolate Mint Fridge Fudge Recipe
photo by recipe author

Servings: approximately 15 pieces
Preparation Time: less than 10 minutes

Melt coconut oil in a large measuring cup (3 cup or larger, for mixing room) set in hot water. Add the other ingredients to the melted coconut oil and mix with a fork. Remove from hot water bath, and then use a stick or wand blender, pulsing to thoroughly mix all ingredients together.

Pour into a silicone candy mold (place mold on a cookie sheet or cutting board for easier transporting). Place in refrigerator (or freezer if you’re impatient). Eat when set!

Recipe submitted by Cherie, Valley, WA

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Coconut Custard Pie

Coconut Custard Pie Recipe photo
Coconut Custard Pie Recipe
photo by recipe author

Servings: 6
Preparation Time: 5 minutes

Preheat oven to 325 degrees ºF.

Place all ingredients into a blender and blend for about 10 seconds (or until thoroughly mixed)

Pour into a pie dish greased with coconut oil.

Bake for 55 minutes in preheated oven. Serve warm (or cold the next day for breakfast!)

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

Recipe submitted by Danielle, Nottinghill, MO

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Coconut Lime Fruit Salad

Coconut Lime Fruit Salad Recipe photo
Coconut Lime Fruit Salad Recipe
photo by recipe author

Servings: 12
Preparation Time: 20 minutes

  • 1/2 cup unsweetened shredded coconut
  • 1 small pineapple, peeled, cored, and cut into 1 inch pieces
  • 3 medium to large bananas, peeled and sliced into 1 inch pieces
  • 1 pint strawberries, hulled and chopped, or two ripe mangoes, cut into 1 inch pieces
  • 1 pint blueberries

Coconut Lime Dressing:

  • 2 tablespoons lime juice
  • 2 teaspoons lemon zest
  • 4 tablespoons coconut milk*
  • 2 tablespoons honey

Preheat the oven to 350 degrees ºF. Spread the shredded coconut on a small baking sheet and toast for about five minutes or until starting to brown. Set aside.

Mix the fruit together in a large serving bowl. Whisk together the dressing ingredients in a small mixing bowl, then poor over fruit. Toss to coat. Sprinkle with toasted coconut just before serving.

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

Recipe submitted by Melodie, Fort Mill, SC

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Crispy Coconut Fried Fish

Crispy Coconut Fried Fish photo
Crispy Coconut Fried Fish
photo by recipe author

Servings: 6 Preparation Time: 10 minutes

Heat the coconut oil in skillet over medium-low heat.

In shallow dish combine coconut flour and shredded coconut. Dip the fish in the coconut milk, coat with coconut mixture, then sprinkle with salt and pepper.

Fry until golden-browned and flakey.

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

Recipe submitted by Rachel, Bozeman, MT

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