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Coconut Cream Sweetheart Squares

Valentine's_Day_Gelatin
Coconut Cream Sweetheart Squares
photo by recipe author

Servings: 9
Preparation Time:  3 hours

Crumb Layer:

Creamy Layer:

Gelatin:

  • 4 cups 100% fruit juice, of your choice
  • 3 tablespoons grass-fed gelatin
  • 1 cup fruit (optional)

For the Crumb Layer:  Preheat oven to 400 degrees ºF. Place walnuts in a blender or food processor. Grind until walnuts resemble a coarse meal. Add the honey, coconut oil, and salt. Mix. Finally, add the coconut flakes and mix until combined. Press into 8×8 inch, glass pan. Bake for 8-10 minutes or until slightly brown on top. Let cool. Place in the freezer to chill.

For the Creamy Layer:  Place 1 cup coconut cream in a small sauce pan over medium heat. Heat until considerably hot, but not boiling. Remove from heat and sprinkle the gelatin over the top and whisk until dissolved. In vita-mix combine warm coconut cream with the remaining cream, honey and vanilla. Blend. Cool to room temp.

For the Gelatin:  In mixing bowl pour 1 cup of juice and sprinkle with the gelatin. Let sit. Heat 3 cups juice until almost boiling. Combine the hot juice with the gelatin mixture and whisk until dissolved. Cool to room temp.

To assemble:
Remove crumb layer from the freezer and spread on the creamy layer. Place in the refrigerator. When gelatin is room temp. and the creamy layer has chilled and set, pour the gelatin on top. Chill until gelatin has set.

Serve and enjoy!

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Strawberry Coconut Fudge

 

Strawberry_Coconut_Fudge
Strawberry Coconut Fudge
photo by recipe author

Servings: 20
Preparation Time: 10 minutes

In a small blender or food processor, combine ingredients and blend until very smooth. Spread mixture into forms. I used these heart forms but you can use other types of molds. Alternatively, you can spread this in a small pan or container. Place fudge in refrigerator for about an hour to harden. Pop out of molds and serve or store in a sealed container in the fridge.

Notes:

The best way I have found to melt cocoa butter is to grate it, if it is really hard. Then melt in a double boiler.

To make these a little sweeter, just add a tsp of honey to the mixture while blending.

You can also dip these in melted chocolate for an even richer treat!

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Gluten Free Vegetarian Pot Pie

Gluten_Free_Vegetarian_Pot_Pie
Gluten Free Vegetarian Pot Pie
photo by recipe author

 

Servings: 6
Preparation Time:  25-30 minutes

Crust:

Filling:

  • 1/2 cup yellow onion chopped (1/2 inch)
  • 2 tablespoons coconut oil
  • 2 1/2 cups vegetable broth
  • 1 3/4 teaspoons cumin
  • 1/2 coconut cream concentrate
  • 12 cups your favorite veggie (I have used sweet potato, asparagus, zucchini, corn, all have been delicious…experiment and share how it turned out!)
  • 2 small potatoes, cubed 1/2 inch
  • 1 cup carrots, sliced
  • 1/2 cup peas
  • 1/2 cup broccoli
  • 1 tablespoon coconut flour (or as needed to thicken)

Dough:

Mix almond and coconut flour with the salt, then slowly fold in softened butter until it crumbles.  Stir in water by the tablespoon and mix dough thoroughly by hand.  Once dough is mixed, divide in half and roll into balls.  Cover or wrap balls and put in fridge.

Preheat oven to 425 degrees ºF.
Saute onions in coconut oil until they become translucent.  Heat vegetable broth in a medium pot and bring to a boil.  Once boiling add cumin and lower head to medium.  Add coconut cream concentrate.  Add vegetables to mixture and let simmer 15 minutes stirring frequently.

While mixture is simmering take 1/2 the dough and push down into the dish fairly thin and up the sides covering the dish.  Roll out remaining dough to cover top and set aside.  Fill the dish with rolled out dough making sure to fill any cracks.

Once mixture has simmered and dough is rolled out add coconut flour to mixture to thicken the liquid.  Pour mixture into dish.  Take rolled top and lay over dish.  If some cracks or falls apart that’s ok just press it back together and fill in cracks.  Press edges together.  Place in oven for 20-30 minutes or until dough is golden brown around edges.

Notes:

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

  • If you want to make this recipe completely vegan just substitute earth balance for butter.  Also coconut oil may work, but I haven’t tried it yet.
  • I use frozen broccoli florets and frozen peas to save time and it turns out great.

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Healthy Coconut Peanut Butter Walnut Fudge

Healthy_Coconut_Peanut_Butter_Walnut_Fudge
Healthy Coconut Peanut Butter Walnut Fudge
photo by recipe author

Servings: 35
Preparation Time: 10 minutes

Grease a small container (mine measured 7″ x 5″) and place a piece of parchment paper in the bottom, leaving enough on the edges for a handle.

If your coconut cream concentrate is not easy to stir, warm over low heat.

Mix all ingredients together and place in the container. Add honey to your taste preference.

The mixture will be quite thick. Use the back of a spoon to flatten the mixture into the container.

Place in freezer for 15-30 minutes or refrigerate for several hours. Keep chilled or frozen as it will melt at warmer room temperatures. This mixture could also be used as frosting.

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Gluten Free Shrimp Dumplings

Gluten_Free_Shrimp_Dumplings
Gluten Free Shrimp Dumplings
photo by recipe author

Servings: 4
Preparation Time:  25 minutes

Place all of your ingredients except the stock in a food processor, and pulse until the mixture is fairly smooth.

Refrigerate the mixture for 30 minutes so it will firm up.

In a deep skillet or a wok pan, heat about a quart of stock to a simmer–you want at least two inches of liquid to be able to poach the dumplings.

When the stock comes to a simmer, use two spoons to form the shrimp mixture into ovals, and drop them into the stock. Repeat until you have a total of 8. Let them simmer for 6-8 minutes, turning them once. Do not let the stock boil, just keep it at a simmer.

Once the dumplings are cooked through, either drain them well before browning them in coconut oil to serve as an appetizer, or add lightly steamed vegetables to the pot and serve the dumplings hot as a soup course.

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Coconut Maple Pumpkin Ramekins

Coconut Maple Pumpkin Ramekins Photo
Coconut Maple Pumpkin Ramekins
photo by recipe author

Servings: 6
Preparation Time: 5 minutes

Preheat oven to 350 degrees ºF.

Place coconut cream concentrate in a small bowl and pour hot water on top. Let sit for a minute or so and then stir to combine.

Place the eggs, pumpkin pie mix, vanilla, maple syrup and coconut cream concentrate mixture into a blender jar. Blend for 1 minute until smooth and creamy. Pour into 6 ramekins.

Bake for 45 minutes. Center should be set and knife should come out clean. Let cool for 15 minutes and then drizzle with maple syrup. Serve warm or at room temperature.

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Iced Coconut Pumpkin Latté


Iced Coconut Pumpkin Latté Recipe Photo

Iced Coconut Pumpkin Latté (photo by recipe author)

Servings: 5
Preparation Time: 20 minutes

For the whipped cream:

Whisk all ingredients except the pumpkin, coconut cream concentrate and coffee together in a large bowl until thoroughly mixed. Add the pumpkin puree and coconut cream concentrate, blend until smooth with a stick blender (or in your regular blender). Pour into ice cube trays. Freeze until firm or overnight.

Once your pumpkin cubes have frozen, place 10-12 cubes in a blender and pour 1 cup of chilled coffee over the cubes. Blend just until all the big chunks are gone. The length of time you blend will determine the consistency of your drink.

Pour into a cup and top with some delicious homemade coconut whipped cream (directions below), and some cinnamon and flaked coconut for a garnish!

For the whipped cream:

Pour the cream into a glass bowl and whip with a hand mixer until the cream begins to thicken. Add the maple syrup and then whip until stiff peaks form. Add the vanilla extract and the shredded coconut and mix until just combined.

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

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Key Lime Coconut Candies


Key Lime Coconut Candies Recipe Photo

Key Lime Coconut Candies (photo by recipe author)

Servings: 12-16
Preparation Time: 10 minutes

In a small bowl, stir together all of the ingredients, reserving half of the lime zest. Spoon the mixture into candy cup wrappers.

Sprinkle the reserved lime zest over the tops of the candies and then refrigerate until firm. This makes about a dozen if you use large candy cups, or up to two dozen small ones.

Store in the refrigerator.

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