Coconut Milk

Einkorn Pasta with Veggies in Creamy Coconut Milk

Servings: 20
Preparation Time: 7 minutes

1 cup uncooked organic einkorn whole wheat penne pasta
2 tablespoons virgin coconut oil
1 tablespoon finely chopped garlic
1/2 cup chopped onion
1/4 cup diced organic red bell pepper
1/4 cup diced yellow bell pepper
1/4 cup organic diced tomato
1/2 teaspoon salt, or to taste
1/4 cup chopped (1 inch size) organic French beans
1/8 teaspoon organic turmeric powder
1/4 teaspoon organic cayenne pepper
1 cup coconut milk made from dried coconut flakes* or coconut cream concentrate

Cook penne pasta according to directions on the package.

In a pan, heat coconut oil on medium heat. When the oil is hot, add chopped garlic. Stir. When the garlic turns slightly brown add chopped onion and sautÃ© until the onion is translucent. Then add the chopped red bell pepper, yellow bell pepper, tomato and salt.

Cover and let it cook. Check intermittently. Stir as necessary. Once the vegetables are cooked, add turmeric, cayenne pepper. Stir well. Add coconut milk, mix well and turn off the heat. Serve over cooked pasta. Alternately, after adding the coconut milk, add the cooked pasta. Stir well and serve hot.

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

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Quick Tropical Coconut Smoothie

Quick Tropical Coconut Smoothie (photo by recipe author)

This is my favorite smoothie! I LOVE the tropical notes in it, and how flexible it can be. These amounts are not rigid, but guidelines. On days when I need to finish up some spinach, or want the extra protein and nutrient boost of greens, I add some spinach or spirulina to it! But, I love the cute orange color when it’s plain.

Servings: 6-8
Preparation Time: 10 minutes

2-3 large bananas, fresh or frozen
2 cups coconut milk*
2 tablespoons coconut oil or coconut cream concentrate
1/4 cup flax seeds
2-4 cups pineapple juice (or raw pineapple and increased coconut milk)
4-6 cups frozen mango chunks
2-3 cups unpacked fresh spinach or a pinch of spirulina (optional)
2 tablespoons hemp hearts or hemp protein powder
Raw honey or dates to sweeten (optional, and usually not needed)

In a high-powered, high-capacity blender, add all ingredients, except for any frozen fruit. If you are opting for spinach and/or dates, this is the time to add it! I usually start out on the lower end of the liquids and increase as needed or desired.

Start blender out at low speed and slowly increase to high, allowing all of the flax seeds (and spinach) to be liquefied. Once that happens, you should have a large amount of liquid yumminess! To this, you will add your frozen mangoes, until your desired amount and consistency are reached. I often add more pure pineapple juice to get the desired tropical flavor, if it’s lacking. This smoothie is creamy, sweet, and delicious! Enjoy!

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

Tamara from Spring, TX just won $50 for this recipe and photo! Submit yours here.

Chocolate Peanut Butter Breakfast Ice Cream with Coconut Oil

Chocolate Peanut Butter Breakfast Ice Cream with Coconut Oil (photo by recipe author)

I made a smoothie one day, and the next time I decided to make it, I had the awesome idea to throw it in the ice cream maker and make it into breakfast ice cream!! It’s delicious both ways, and so packed with protein and raw yumminess, but as ice cream: WOW. You have to eat this magic!

This tastes like a chocolate peanut butter milkshake. Just off the hook! BUT, if you want to create something the children will be amazed by, throw it in the ice cream machine according to the machine’s directions. Voila: ice cream for breakfast!! And, it’s healthy!!

Servings: 6
Preparation Time: 30-35 minutes

1/2 cup peanut butter (more or less to taste)
1/4-1/2 cup raw cacao or cocoa powder
5-6 dates
3 tablespoons hemp hearts or hemp protein powder
coconut milk, as needed
2-3 tablespoons flax seeds
1/4 teaspoon spirulina
3 tablespoons coconut oil
Frozen and/or raw very-ripe bananas

Blend all ingredients except frozen bananas and blend to liquefy. Add more coconut milk as needed. Process until everything is one color with no spots. Add frozen bananas and enough milk until desired consistency is reached.

Pour into ice cream maker and freeze pre machine’s directions.

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Tomato Coconut Soup

Servings: 2
Preparation Time: 30 minutes

1/2 onion (approximately 2.5 oz)
3 medium sized tomatoes (approximately 13.5 oz)
2 whole black peppers
1 whole clove
1/2 inch cinnamon stick
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
2 tablespoon organic whole cane sugar (or as per your liking depending on how sour the tomatoes are)
1/2 teaspoon Himalayan pink salt
1/2 cup coconut milk made from coconut cream concentrate or organic shredded coconut*

Chop the onion and tomatoes roughly. In a saucepan, add the chopped tomatoes, chopped onion, whole black peppers, clove, cinnamon, ginger and garlic. Mix well. Cover and heat on a medium to low heat. Stir intermittently.

Turn the heat off once the tomatoes and onions are well cooked. This will take around 15-20 minutes. Alternately, the mixture can be cooked in a pressure cooker.

Once done, allow the mixture to cool to room temperature. Using a blender or immersion blender, blend the mixture till you get a soup like consistency. Transfer this to the saucepan. Add sugar, salt and coconut milk. Mix well and let the soup boil once. Turn off the heat and serve hot.

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

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Blueberry Coconut Cream “Ice Cream” Sandwiches

Blueberry Coconut Cream “Ice Cream” Sandwiches (photo by recipe author)

Servings: About 8
Preparation Time: 30 minutes

3 large eggs
sweetener of choice, to taste
Dash of vanilla extract
1/4 cup of heavy cream or coconut cream
5 tablespoons coconut flour
1/2 cup of fresh or frozen blueberries
1/8 cup – 1/4 cup of milk of choice (If your dough is too dry)
13-15 oz coconut cream or full fat coconut milk, refrigerated overnight

Preheat oven to 300 degrees ÂºF

Line a cookie sheet with parchment paper. In a large bowl, whisk together eggs, sweetener, vanilla and cream until well mixed. Sift the coconut flour into the egg mixture and mix until smooth.

Wait for a few minutes until thick. Add the blueberries and milk if needed. Drop 1 tablespoon sized cookies onto cookie sheet. (You can make them bigger if you would like!) Flatten into cookies.

Bake until golden with golden brown edges or until you think they are ready. It took mine about 20 minutes. Let cool enough to handle then transfer to fridge to get firm and cool.

Using a mixer, beat coconut cream or coconut milk until fluffy and stiff peaks start to form. Chill until firm enough to be sandwiched in cookies.Sandwich 1 tablespoon of filling between 2 cookies. Put in freezer overnight or until you think they are ready to eat.

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

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Nutty Sweet Potato/Pumpkin Muffins

Nutty Sweet Potato/Pumpkin Muffins (photo by recipe author)

Servings: 12 muffins
Preparation Time: 10 minutes

2 cups ground almonds
1 cup chopped walnuts
1/4 cup flax meal
2 tsp. ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda (omit if using coconut milk)
dash of sea salt
1/2 cup organic whole sugar or honey

1 cup unsweetened pumpkin or mashed sweet potatoes
1/2 cup coconut milk* or buttermilk
2 large eggs
1/4 cups of melted coconut oil

Preheat oven to 325 degrees ÂºF. Grease a 12 cup muffin tin.

Stir all dry ingredients together. If using honey as a sweetener, mix it with the wet ingredients.

In a separate large bowl, stir together the wet ingredients and then mix them into the dry ingredients thoroughly. Spoon the batter into the muffin cups. Bake for approximately 45 minutes or until a toothpick inserted comes out dry.

Cool muffins in pan for 10-15 minutes before removing. Place on a rack to finish cooling.

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

Sharla from Boise, ID just won $50 for this recipe and photo! Submit yours here.

Coconut Coffee Ice Cream

Coconut Coffee Ice Cream (photo by recipe author)

Servings: 7 half-cup servings
Preparation Time: 10 minutes

15 oz full fat coconut milk*
6 tablespoons honey
1/2 cup brewed coffee
1 teaspoon espresso powder (or finely ground darkly roasted coffee)
1 cup unsweetened almond milk

In a saucepan gently heat the coconut milk and honey until the honey has dissolved. Remove from heat and stir in the brewed coffee, espresso powder and almond milk.

Chill thoroughly before pouring into ice cream maker. Make according to your ice cream maker’s instructions.

Remove to another container and freeze until solid. Let come to room temperature for about 10 minutes prior to scooping.

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

Karen from Quincy, CA just won $50 for this recipe and photo! Submit yours here.

Gluten Free Coconut Flour Crepes

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 3 minutes

1 cup coconut milk*
1/4 cup milk
3 eggs
1/4 cup coconut flour
2 tablespoons tapioca flour
dash of salt
coconut oil for griddle or pan
Mix all wet ingredients together then add all dry ingredients. Mix until there are no lumps.

Spoon onto greased pan or griddle to about 6″ in diameter. Batter is runny, so they will be very thin. Coconut flour always takes a while to cook. Flip when the top appears dry. These are quite fragile, so flip carefully. But, they are well worth the effort.

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

Recipe submitted by Sharla, Nampa, ID

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