Coconut Cream Concentrate

Honey Caramels with Chocolate, Almond and Coconut

Photo by recipe author

Servings: 16
Preparation Time: 3 minutes

1 cup honey
1 cup heavy whipping cream
1/2 cup coconut cream concentrate
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup sliced almonds
1/4 cup shredded, unsweetened coconut
1 cup semi-sweet chocolate chips or chopped chocolate chunks

Over medium-high heat in a saucepan, heat honey, cream, coconut cream concentrate, vanilla and salt.

Stir constantly using a whisk – mixture will bubble – you want it to bubble lightly – continue to stir until mixture reaches about 260 degrees on a candy thermometer.

Turn off heat and stir in almonds and coconut.

Grease 8×8 pan – pour in caramel mixture and allow to cool or put in refrigerator to cool faster.

Once cool, cut into desired shape and size and place on wax paper – melt chocolate and brush on top of caramels – allow chocolate to harden and they’re ready to eat!

Recipe submitted by Ann, Omaha, NE

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Coconut Cream Hot Chocolate

Cooler whether is coming. In some places it seems like winter’s already here. Hot Cocoa or Hot Chocolate is a classic winter drink that can be easily whipped up at any time. It’s one of my favorite hot drinks, especially topped with a fluffy dollop of vanilla whipped cream.

One of my favorite recipes for Hot Chocolate is the Coconut Cream Hot Chocolate, made with coconut cream concentrate. It’s so unbelievably good that it doesn’t even need extra cream! Me being me however, I will almost always add dairy for that extra creamy richness. See the picture below? It has a bit of heavy cream in it, giving it that milk chocolate brown color.

Coconut Cream Hot Chocolate recipe photo

Don’t let the strange ingredients list turn you off; this is really amazing stuff. Follow it exactly, and do not skip the nutmeg! Use just a tiny pinch of freshly grated nutmeg and trust me; it does make a difference, for the better. Using the exact amount of water is also important. If you use too little it’ll be gritty; too much and it’ll be bland.

If you wanted to make this a high energy drink, simply add a couple tablespoons or so to the mug and enjoy before a workout. If you use virgin coconut oil it’ll add more of a coconutty taste. The drink itself is not very coconutty, but if you wanted it to have more of a coconut taste, add some coconut extract, more coconut cream concentrate, or the oil.

Hot Chocolate isn’t complete without whipped cream though, right?

Coconut Cream Hot Chocolate with whipped cream recipe photo

To make the fluffiest whipped cream, chill your bowl and metal beater(s) in the freezer for at least 10 minutes. Make sure your heavy cream is also well chilled. Pour the desired amount into your chilled bowl and add a bit of vanilla extract and raw honey to taste. I never measure when it comes to whipped cream; everything goes by taste. I know, that’s extremely helpful, huh? Don’t worry though, it’s not that hard.

After you have everything measured out, turn the mixer with your frozen beaters on and whip the cream, starting out on a low speed and working up to a higher speed after about 30 seconds, or when the cream looks bubbly. The cream is done when it stands in stiff peaks. Stiff peaks are when the cream stands up without flopping down when you lift the beaters straight out of the bowl. Some cream should cling to the beaters as well. Be careful though to not over-beat the cream; it only takes a few seconds to go from perfect cream to clumpy stuff. It’s always best to err on the side of under-beaten cream. If you over do it, add more heavy cream to the mix and beat that in. If however, it’s already gotten into the clumpy butter stage, it’s hopeless. Just keep mixing until the butter separates from the buttermilk and then you’ll have fresh butter. 🙂

Some people add the vanilla and raw honey during the last stages of mixing, when the cream is nearing stiff peaks. I usually don’t though; it really doesn’t make that big of a difference.

So tell me, what’s your favorite hot drink?

Sarah Shilhavy

Photos by Jeremiah Shilhavy

Coconut Cream Hot Chocolate

2 teaspoons coconut cream concentrate
2 teaspoons cocoa powder
pinch of nutmeg
¼ teaspoon vanilla extract
dash of salt
1 tablespoon raw honey
milk or cream to taste ? optional
12 oz. boiling water

Put all ingredients except the water into a 12 oz cup. Add water last and stir. Let cool a bit and enjoy!

Coconut Cream Cinnamon Oatmeal

Coconut Cream Cinnamon Oatmeal prepared using Coconut Cream Concentrate, Organic Cinnamon, and Organic Raw Canadian Honey

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 2
Preparation time: 2 minutes

2 cups water
1 cup rolled oats
1/4 cup Coconut Cream Concentrate
1 teaspoon ground cinnamon
1 tablespoon honey
1 tablespoon chia seeds, optional

Bring water to boil in a medium saucepan. Add oats and cook for 5 minutes, stirring occasionally.

After 5 minutes add honey, cinnamon, Coconut Cream Concentrate and seeds (if desired). Let simmer for 5 more minutes. Serve with extra honey and cinnamon to add to taste.

Recipe submitted by Victor, Mineral Wells, TX

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Vanilla Coconut Cream Candy

Vanilla Coconut Cream Candy made with Organic Coconut Cream Concentrate

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Preparation Time: 5 minutes

Servings: 30 pieces about 1/2 inch thick

16 oz Coconut Cream Concentrate
1/4 to 1/3 cup raw honey (or to taste)
1 teaspoon vanilla extract
2/3 cup raw or toasted walnuts (chopped)

Slightly warm the coconut cream concentrate over a bowl or pan of hot water until it can be stirred.

Stir in the honey, vanilla and chopped nuts into the coconut cream concentrate until well mixed.

Before it hardens, shape mixture into rolls and wrap in waxed paper. Let harden in the refrigerator and slice into rounds to eat as candy once firm. Store in refrigerator or at room temperature if below 75 degrees.

Recipe submitted by Annette, West Monroe, LA

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Rosemary Meatloaf

Rosemary Meatloaf with Coconut Cream Concentrate

Prepared by Sarah
Shilhavy
Photo by Jeremiah Shilhavy

2 pounds lean ground beef
2 teaspoons sea salt
1/4 teaspoon ground black pepper
2 eggs, lightly beaten
1/2 cup whole wheat bread crumbs or oatmeal or whole wheat crackers
1/2 cup water with 2 teaspoons coconut cream concentrate dissolved in it
1 teaspoon organic fermented soy sauce
1/2 cup finely chopped onion
1 teaspoon dried leaf thyme, crumbled
1 teaspoon dried leaf rosemary, crumbled
Coconut oil

Preheat oven to at 350 degrees F.

Mix ground beef, salt, pepper, eggs, bread crumbs, water and coconut cream concentrate, soy sauce, onion, thyme, and rosemary.

Pack into a loaf pan greased with coconut oil or form into a loaf and place on a baking sheet with sides, such as a jelly roll pan. Bake in preheated oven for 1 hour. If desired, serve meatloaf with heated tomato sauce or gravy, or salsa.

Recipe submitted by Tammy, Cape Girardeau, MO

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Coconut Protein Fruit Smoothie

stock photo

Enjoy this sweet, nutritious and delicious breakfast or anytime of the day smoothie.

4-5 oz coconut cream concentrate, melted
6-8 oz orange juice
2 raw eggs
1 whole banana
1 teaspoon fish oil (e.g. cod liver oil, etc. or melted coconut oil)

Melt desired amount of coconut cream concentrate on stove over low heat, stirring constantly.

Place all ingredients together in blender and blend for 30 seconds, until smooth.

Recipe submitted by Mary, Edmonds, WA

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Using Coconut Oil in Beverages

Coconut oil is a great addition to your favorite beverage recipe! You can add it to smoothie recipes for a quick healthy breakfast, an energy boost, a pick-me-upper, or a snack. It fills you up and gives you extra energy.

Coconut oil can be used in many different beverages though, not just smoothies. Some use it in their coffee in place of cream while others add it to tea, hot chocolate, juices, lattes, you name it! I love adding a tablespoon or two to a cold blended drink during the summer before a workout or riding lesson for energy or a hot drink during the winter to wake me up and keep me energetic throughout the whole workout.

The biggest problem is: how does one add coconut oil to a cold beverage? If you just throw it into a smoothie, it clumps up into little white balls. If you try stirring it in, it solidifies. The solution however, is actually quite simple.

For hot drinks, simply stir in the desired amount. True, water and oil do not mix so if you don’t want a layer of oil at the top of your drink, simply stir it back in before taking another sip. For cold drinks, melt the desired amount of coconut oil and place the drink into a blender. While blending on medium speed, slowly add the coconut oil in, starting out with drops and working up to a steady stream until all is well blended. The oil will not clump and will give you a frothy top when finished. If you’re making a smoothie, wait until it is fairly smooth and not so chunky before adding the oil.

So there you have it! The smoothie recipe below is simple, quick, easy and delicious and makes a great “energy drink”. Enjoy everyone!

Banana Orange Smoothie

stock photo

1 serving

1 banana
1/2 cup orange juice more or less, depending on how thick or thin you want it
1 tablespoon Coconut Cream Concentrate
3 tablespoons organic whole milk vanilla yogurt
3 ice cubes
3 tablespoons virgin coconut oil – liquefied

Blend all ingredients except coconut oil in blender. Slowly add coconut oil, starting out with drops and working up to a steady stream. This is also good by adding 5 frozen strawberries. Enjoy!

As always, if you have any questions or comments please feel free to drop me a comment below.

Posted by Sarah Shilhavy

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