Coconut Milk

Coconut + Raspberry Layer Cake

photo by recipe author

Servings: 8-10
Preparation Time: 45 minutes

1/4 cup Tropical Traditions Coconut Flour
2/3 cup rice flour
1/3 cup tapioca flour
1 teaspoon xanthan gum
3/4 teaspoon Himalayan Pink Salt
1 tablespoon baking powder
1 cup whole sugar
3/4 cup Tropical Traditions Palm Shortening
1/2 cup Tropical Traditions Gold Label Virgin Coconut Oil, melted
3 drops lemon oil
3 teaspoons organic vanilla extract
1/4 teaspoon almond extract
6 ounces fresh organic raspberries
4 organic free-range eggs
1 cup coconut milk*
1/3 cup raspberry jam

Preheat oven to 350° F

Grease two 9 inch round cake pans.

In a stand mixer combine coconut flour, rice flour, tapioca flour, xanthan gum, sea salt, baking powder, and sugar. Mix on low until combined. Add palm shortening, coconut oil, lemon oil, vanilla extract, almond extract, raspberries and mix well. Add eggs, one at a time, mixing after each addition. Add milk 1/4 cup at a time while mixer is stirring.

Once all ingredients are added continue to beat on high for about two minutes or until batter is fluffy. Pour batter into prepared pans and bake for about 20 minutes or until a toothpick comes out clean.

Cool completely before spreading jam between the layers and then frosting with your favorite buttercream or “Palmcream” Coconut Icing (pictured).

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

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

“Palmcream” Coconut Icing

photo by recipe author

Servings: One double layer cake
Preparation Time: 20 minutes

3/4 cup Tropical Traditions Organic Palm Shortening
1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil
1 1/4 cups organic powdered sugar
2 tablespoons organic vanilla extract
2-3 tablespoons coconut milk*

Mix shortening and coconut oil in stand mixer on high until light and fluffy. Add powdered sugar in half cup increments, mixing in between each addition. Add vanilla and mix again. Add milk in tablespoon increments, mixing well after each one, until desired consistency is reached.

Use icing on cakes, cupcakes, gingerbread, and cookies.

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

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten Free Peach Cobbler

photo by recipe author

Servings: 8-10
Preparation Time: 60 minutes

2/3 cup almond flour*
4 teaspoons coconut flour
1/4 cup + 1 tablespoon arrowroot starch
2 teaspoons baking powder
1 teaspoon cream of tartar
1/2 teaspoon sea salt
1/2 cup whole sugar
1 teaspoon cinnamon
2/3 cup coconut milk**
1 teaspoon vanilla
3 cups peaches, peeled and thinly sliced
1 cup water
1/2 cup honey
1/4 teaspoon nutmeg
1 tablespoon coconut oil

Preheat oven to 400° F.

Grease a 9×9 baking dish with coconut oil.

In a mixing bowl, combine coconut flour, almond flour, 1/4 cup arrowroot starch, baking powder, cream of tartar, salt, sugar and cinnamon. Then add milk, vanilla and mix until just combined.

Toss peaches in 1 tablespoon arrowroot starch, fold into cake mixture. Pour combined mixture into prepared baking dish.

Meanwhile, heat water, honey, nutmeg and coconut oil until boiling, stir well. Pour honey mixture over peaches in pan.

Bake for about 50-60 minutes, or until browned and center has set and toothpick comes out clean. Remove from oven and let rest for about 15 minutes.

Serve in cups, top with whipped cream. 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.

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

Courtney from Columbus, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Coconut Milk Berry Sorbet

photo by recipe author

Servings: 4
Preparation Time: 5 minutes

2 cups frozen berries, your choice
4 – 6 frozen cubes coconut milk*
1/2 cup berry preserves, your choice

Put all ingredients into high speed blender. Begin on low speed and increase to high. Use tamper to press ingredients into blades. Mix approximately 45-60 seconds. Serve immediately.

*Using homemade coconut milk, pour coconut milk into ice cube tray and freeze. Extra cubes of frozen coconut milk can be stored in a sealable freezer bag and saved for next batch of sorbet.

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

Angie from Lubbock, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Kale and Pomegranate Salad

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

¼ cup virgin coconut oil
¼ cup coconut milk*
1 clove garlic, minced
fresh ginger, grated, to taste
1 teaspoon curry
1 teaspoon cumin
1 large bunch of curly kale
½ fresh lemon
Himalayan Pink Salt, to taste
1 pomegranate, peeled and broken into seeds
freshly grated parmesan cheese, topping

First, make dressing: add coconut oil, coconut milk, garlic, and spices into a small bowl, whisk together.

Next, clean, de-stem, and tear kale into bite-sized pieces. Squeeze ½ lemon, pour juice over kale and sprinkle with sea salt.

Pour the prepared dressing over the kale and hand toss until thoroughly covered. Add pomegranate seeds, and sprinkle freshly-grated parmesan cheese on top.

Chill for a few hours or enjoy immediately.

Other good additions: sliced strawberries, toasted nuts, raisins, pine nuts, freeze-dried blueberries, etc.

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

Amy from Milford, NE won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Coconut Turmeric Citrus Smoothie

photo by recipe author

Servings: 1
Preparation Time: 10 minutes

1 cup coconut milk*
1 teaspoon chia seeds or hemp seeds
1 teaspoon goji berries or dried cranberries
1/4 cup frozen orange concentrate or 1 small peeled orange or tangerine, deseeded
1/4 cup frozen mango or pineapple chunks
1/2 teaspoon organic turmeric powder or one inch piece of turmeric root, peeled
1/4 teaspoon ginger or sliver of peeled fresh ginger
1/4 teaspoon cinnamon, optional
1 tablespoon coconut oil or Coconut Cream Concentrate
1 tablespoon organic honey or maple syrup
4 ice cubes

Add coconut milk, chia seeds, and dried fruit to blender and let sit for a few minutes while you prepare the other ingredients to allow them to plump up and puree more easily.

Add remaining ingredients to the blender and process until smooth.

Serve and enjoy!

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

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Dairy-Free Carrot Halwa

photo by recipe author

Servings: 6-8
Preparation Time: 20 mins

5 cups shredded fresh carrots
2 cups coconut milk*
1/2 cup honey
2 teaspoons vanilla extract
1/2 teaspoon ground cardamom
pinch salt
1/4 cup coconut cream concentrate
1/4 cup golden raisins
1/4 cup cashew pieces

In a heavy saucepan, heat the carrots, coconut milk, honey, and vanilla until the mixture comes to a low bubble. Reduce heat to medium and cook, stirring frequently, until the carrots are tender.

Stir in cardamom, salt, and coconut cream concentrate and continue cooking until the mixture is thick and most of the liquid is absorbed. Remove from heat and stir in the raisins and cashews. Serve warm.

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

Angela from Longmont, CO won $50 for this recipe and photo! Submit your coconut recipes and photos here!