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Blend bananas, coconut cream, and oil together until smooth and well blended.
Add remaining ingredients and blend to combine. Add any other fruit if desired. Pour into molds and freeze for at least 4 hours.
Recipe submitted by Beth, Fountain Hills, AZ
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| Non-Dairy Coconut Mocha Coffee Creamer |
| Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
Gently soften or melt coconut oil and coconut cream until you can stir them. Add sweetener and cocoa and mix until thoroughly combined.
Pour into small lidded jars and refrigerate so it sets up properly without separating.
To use: Mix one or more spoonfuls into coffee or hot chocolate. Keeps well and is great for traveling.
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
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Makes 1 serving
Stir all ingredients together in a serving bowl. Serve with milk and eat as a hot cereal.
Recipe submitted by Kristel, Traverse City, MI
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This could be served as a delicious pudding, or as a frosting, or as a dip for your fruit such as strawberries, bananas, sweet cherries or pineapple. The uses are endless with your imagination. Enjoy!
Place everything except toasted coconut in a high-power blender or food processor and blend (on high) until very smooth. You will need to stop and stir frequently until mixture is satin-y smooth and well blended.
Serve topped with toasted coconut if desired.
Keep stored in an airtight container in the fridge – that is if it makes it to the fridge.
Recipe submitted by Miriam, Kingston, GA
Coconut can be used in many different ways, and just as much in savory dishes as in desserts. For now I’ll tell you how to use Coconut Cream Concentrate (CCC) in savory dishes.
One of our family-favorite coconut savory dishes is a non-dairy lentil soup (see recipe below). Coconut Cream Concentrate gives the soup a mildly creamy taste, complimenting the taste and texture of the red lentils nicely. In the recipe below, the Coconut Cream Concentrate is simply stirred right into the soup base. There is no “gritty” texture since the lentils have a thick consistency once cooked and the coconut just blends in. CCC is also a great addition to soups if you want a creamy flavor but cannot have dairy.
For other soups where the gritty texture of the CCC might be an issue, you can first make a sauce or roux using cornstarch or flour and stir the desired amount of CCC into that. Once everything is incorporated, you can add it to your soup.
CCC is also great in stir-fries! Just add a tad bit more butter or oil, stir in a few tablespoonfuls of the coconut and mix it all together. You could also add some broth or stock to make a light sauce for the stir-fry, and add different herbs and flavors (a great combo is lime, CCC and cilantro). For batters and breads, simply add to the mixture. Unless you add a lot (a cup or more) of the coconut, you usually won’t have to add anything else to the dish. If you use a large amount in baked goods though, you may want to add an egg or flax seeds (1 tablespoon of ground flax seeds soaked in 3 tablespoons of water will replace 1 egg in recipes). For a really yummy and creamy coconut rice, add about anywhere from 2 tablespoons to over 1/4 cup of CCC per 1 cup of rice (cook the usual way).
Coconut Cream Concentrate is very forgiving and versatile. Use your imagination, the possibilities are endless! But for now, try the soup recipe below.
Coconut Cream Red Lentil Soup
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In a sauce pan sauté onion and garlic in oil for 1 minute. Stir in red lentils. Add chicken broth and water, bring to a boil over medium heat. Stir in coconut cream, curry seasoning, cumin, salt and pepper.
Cook for 30-40 minutes or until lentils are soft and cooked through. Ladle into serving bowls and top with yogurt if desired. Enjoy!
As always, please don’t hesitate to comment or ask me any questions you may have! 🙂
Posted by Sarah Shilhavy
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This is a quick, high-protein meal or snack that tastes like a dessert.
Blend all ingredients in a blender until smooth.
Makes 1 serving.
*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.
Recipe submitted by Simi, Los Angeles, CA
Preheat oven to 300 degrees F.
Beat the coconut cream, sugar eggs and vanilla together until combined. Stir in baking soda, cream of tarter and salt. Beat in the flour.
Shape dough into balls using one tablespoon of dough per cookie.
Place on ungreased cookie sheet, about 2 inches apart. Bake in preheated oven for about 15 minutes. The sides should be set but not browned.
Remove from oven and let set on pan for 1-2 minutes before putting on racks to cool completely.
Makes 40 cookies.
Recipe submitted by Vickie, Modesto, CA
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Prepared by Sarah |
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One of my favorite summer desserts is ice cream, and what’s better then a bowl of freshly churned homemade ice cream?
I recently made a recipe originally posted on our blog for coconut ice cream. When I first saw the recipe I quickly scanned over the ingredients. No eggs, no sugar and no coconut milk. Instead it had Coconut Cream Concentrate. I was intrigued; it sounded like something I would like!
The recipe was incredibly simple, and within minutes my brother and I had whipped up the batter. A few hours later we had a wonderful batch of creamy and irresistible looking ice cream. I couldn’t wait to taste it, and greedily scooped up a spoonful of it and stuck it in my mouth before anyone else had a chance to even know it was done.
Oh my goodness…! It had to be one of the best homemade ice creams I have ever tasted, and definitely the best egg-less ice cream ever. In fact, it was hardly an ice cream; frozen custard was more like it. (Coming from Wisconsin frozen custard is a favorite with us!) The ice cream was airy, creamy, and rich. It had the perfect amount of Coconut Cream Concentrate and vanilla. It reminded me of the vanilla frozen custard that I miss so much, only this had coconut.
Anyone can make homemade ice cream, even if you don’t have an ice cream maker. I made this recipe without an ice cream maker and needless to say, it turned out perfect. Here’s what you do to make ice cream without the use of an ice cream maker:
Prepare ice cream batter as the recipe below states in a large metal mixing bowl. Place bowl in a very cold freezer and pack frozen things around it. Every 30-40 minutes, whisk the ice cream and break up the clumps and incorporate it back into the mixture. Continue until ice cream has reached desired consistency. When the ice cream becomes too thick to whisk by hand, use a hand held mixer or a standing mixer fitted with a balloon whisk. Do this quickly though since it melts fast!
This is my slightly edited version of the original recipe. Enjoy!
Coconut Cream Ice Cream
Warm Coconut Cream Concentrate gently over low heat until soft.
Blend all ingredients together until smooth. Place mixture in your ice cream maker, following manufacturer instructions. Let run until it has reached the desired consistency.
There you have it! I didn’t use nutmeg, nuts, or almond extract, but I’m sure it would be delicious with those additions. As always, please feel free to drop me a comment or question.
Posted by Sarah Shilhavy
