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| Dairy and Egg Free Orange Julius |
| photo by recipe author |
Servings: 4
Preparation Time: 5 minutes
2 cups coconut milk*
1 cup orange juice
2 cups ice
1 tablespoon raw honey
1 teaspoon vanilla
In a blender, combine ingredients and blend until smooth.
*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 yours here!
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| Gluten Free Wild Blackberry and Rhubarb Pie |
| photo by recipe author |
Servings: 10-12
Preparation Time: 1 hour 30 minutes
Never Fail Pie Crust:
Filling:
Combine flour, sugar, salt and baking powder in a mixing bowl. In a small bowl, whisk together egg, vinegar and water. Cut in about 2/3 cup cold coconut oil or shortening into dry ingredients until mixture is crumbly.
Pour in egg mixture and mix until dough ball forms. Add more water or flour to get desired dough texture. Divide dough in half. Place dough ball onto a lightly floured surface. Roll out dough until about 1/4″ thick.
Gently lay pie crust into a 9″ pie plate. Reserve the remaining dough for the top of the pie. After pie has been filled, roll out remaining dough and cut as desired for topping: lattice, whole, shapes, etc.
Combine berries, rhubarb, sugar and flour in a large bowl. Pour into uncooked pie crust. Add remaining 2-3 tablespoons coconut oil or shortening on top of berries in little pieces. Top with remaining pie crust if desired. Brush top of pie with coconut milk.
Bake at 350 °F for about 50 minutes. Filling should be bubbly and crust should be slightly brown. If edges of pie start to brown too quickly, cover with foil.
Let pie cool about 10-20 minutes before cutting and serving.
Note: Got leftover pie crust? Form together and roll out again on a floured surface. Cut or shape as desired. Place crust pieces on a large cookie sheet and sprinkle with sugar and cinnamon. Bake at 350 °F for about 10-15 minutes, or until golden brown.
Enjoy with home made ice cream. Recipe here.
*Gluten Free Flour Mix:
Makes 3 cups
Mix all ingredients together and use as directed.
**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 yours here!
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| Strawberry Coconut Creamsicles |
| photo by recipe author |
Servings: 6
Preparation Time: 10 minutes
Melt the cacao butter on the stove. It should come to about 1/2 cup when melted. Pour the melted cacao butter into your blender. Add in the coconut milk & vanilla extract.
Remove the stems from your strawberries. Add strawberries to the blender & mix. Make it smooth or leave some strawberry chunks. Optional, stir in (by hand) some mini chocolate chips.
Pour mixture into Popsicle molds. Fill almost to the top & secure sticks in place. Put your molds in the freezer and allow to set at least 4 hours.
Enjoy your sweet treat!
*For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit yours here!
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| Raspberry Coconut Meltaways |
| photo by recipe author |
Servings: 10
Preparation Time: 1 hour
In a small sauce pan, combine everything except the raspberry jam. On low heat, whisk the ingredients constantly until everything comes together.
Lay about 10 muffin liners on a baking sheet. Using a teaspoon, fill each liner with a scoop of coconut cream mixture.
Put in the freezer for 10 minutes. Once the coconut cream has hardened, place 1/2 teaspoon raspberry jam in the center of each one, then cover with the remaining coconut cream mixture.
Freeze for an additional hour. Remove from freezer and enjoy!
*For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Stephanie from Washington, D.C. won $50 for this recipe and photo! Submit yours here!
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| Momma Scout Coconut Cookies |
| photo by recipe author |
Servings: 12
Preparation Time: 1 hour
Cookie:
Chocolate Sauce:
Filling:
In a mixing bowl, combine cookie ingredients and knead until smooth. Roll out between two pieces of parchment paper until about ¼ inch thick. Using a donut cutter, cut out small circular cookies. Re-roll dough and cut until all dough is used.
Bake at 375 °F for 10 minutes or until slightly brown. Let cool about 15 minutes.
Melt chocolate chips and coconut milk in a double boiler. Dip the bottoms of cookies into chocolate sauce and place on a parchment lined baking pan. Chill for about 20 minutes or until chocolate has hardened.
Meanwhile, bring coconut milk, honey and sugar to a boil in a small saucepan. Boil for about 5 minutes or until sugar is dissolved. Remove from heat and stir in coconut flakes. Carefully spoon coconut filling onto cooled cookies. Drizzle with any remaining chocolate sauce and let chill again for about 20 minutes.
*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!
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| Rhubarb Plum Bread Pudding with Coconut Milk |
| photo by recipe author |
Servings: 8-10
Preparation Time: 2 hours
In a large bowl, combine bread pieces, eggs, rhubarb, plum, milk, honey, cinnamon and vanilla. Gently mix together with hands until bread starts to moisten. There should be enough milk mixture to cover the bread. If not, add more milk at a rate of 1/4 cup at a time.
Let the mixture set for about an hour in the refrigerator to ensure the bread has absorbed the ingredients.
Pour into a greased 9×9 baking dish. (Cover with foil before baking if you want a less brown crust). Bake at 350 °F for about 40 minutes. The pudding mixture should be set when cooking is complete.
*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 yours here!
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| Gluten-Free Blueberry Coconut Flaugnarde |
| photo by recipe author |
Servings: 6-8
Preparation Time: 10 minutes
Preheat oven to 350 ºF
Using coconut oil or butter, grease the bottom and sides of an 8 or 9 inch pie dish. Set aside.
Using a blender, whip the coconut milk, eggs, maple syrup, coconut flour, brown rice flour, vanilla extract, and sea salt till smooth and frothy. (Can also be whisked vigorously by hand.)
Pour roughly half an inch of batter into the greased dish and bake it in the oven until it is lightly set – just a few minutes. Take the baking dish out of the oven and add the blueberries in an even layer. Pour on the remaining batter.
Return the dish to the oven and bake for about 50 to 55 minutes, until slightly golden around the edges, and set in the center.
Serve at room temperature, with a dollop of coconut milk whipped cream and a sprinkling of cinnamon, if desired.
*For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Sheri from Camby, Indiana won $50 for this recipe and photo! Submit yours here!
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| Dairy Free & Gluten Free Buttermilk Waffles |
| photo by recipe author |
Servings: 4-6
Preparation Time: 30 minutes
First, make buttermilk by mixing the coconut milk with the apple cider vinegar. Allow it to sit 5-10 minutes.
Preheat your waffle maker.
With a handheld electric mixer, combine the buttermilk with the remaining ingredients. Mix until big lumps are gone, being careful not to over-mix.
Make the waffles in your waffle maker. The batter is not pourable, so use a measuring scoop to spread the batter evenly over the heated surface.
Enjoy with real maple syrup!
*For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit yours here!
