Coconut Cream Concentrate

Coconut Date Shake

14 oz coconut milk*
2 tablespoons Coconut Cream Concentrate (or more to taste)
Small handful of dates – pits removed (more or less to taste)
2 cups ice (more or less depending on thickness desired)
2 teaspoons coconut oil, melted
Optional: 1/2 cup soaked almonds or Brazil nuts for extra protein. Soak for at least an hour and rinse off water.

Place all ingredients in blender. While blending, pour the coconut oil into the shake in a slowly. Blend all really well for a great, healthy, non-dairy desert or breakfast drink.

*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 Lara, Indio, CA

Submit your recipe here!

Coconut-Raisin Rice Pudding

stock photo

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

Submit your recipe here!

Texas Healthy Pancakes

stock photo

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

Submit your recipe here!

Creamy Coconut Oatmeal

stock photo

Makes 2 generous servings or 3 smaller servings.

1 cup milk
3/4 cup water
1/3 – 1/2 cup unsweetened organic shredded coconut
1 tablespoon butter
1 + tablespoon virgin coconut oil
1/2 teaspoon vanilla
1 cup whole grain rolled oats
2 tablespoons organic coconut cream concentrate

Combine milk, water, butter and coconut oil in a small saucepan. Bring to a boil over medium heat. Add oats; turn heat down slightly and simmer for one minute, stirring occasionally. Add more liquid as needed.

Remove from heat, add coconut cream concentrate, shredded coconut, and vanilla and cover. Let sit for 3 minutes. Remove lid, stir well and serve.

Top individual servings with your choice of toppings. Ex: maple syrup, slivered almonds, and just a little touch of heavy cream or some additional milk. This is also good with chopped dates.

This oatmeal makes a fast and filling breakfast, particularly if served with some fresh fruit on the side.

Recipe submitted by Mande, Clay Center, KS

Submit your recipe here!