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Dairy Free Coconut Milk Chocolate Pudding

Dairy_Free_Coconut_Milk_Chocolate_Pudding
Dairy Free Coconut Milk Chocolate Pudding
photo by recipe author

 

Servings: 4
Preparation Time: 10 minutes

  • 1/2 cup dried golden figs, chopped
  • 1 1/2-2 cups coconut milk*
  • 2 teaspoons vanilla extract
  • pinch salt
  • 2 tablespoons cocoa powder

Optional garnishes: tart dried cherries, toasted coconut flakes, or chopped figs.

Chop figs into very small pieces. Then measure out 1/2 cup. Add chopped figs, 1 cup coconut milk, vanilla, and salt into a high speed blender or food processor – blend until creamy.

Then slowly add in additional 1 cup coconut milk, depending on your figs you may only need to add in 1/2 cup more milk. Add in cocoa powder and blend again.

Serve immediately or chill in fridge overnight before serving.

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

Andrea from Willamina, OR won $50 for this recipe and photo! Submit your coconut recipes and photos here!

 

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Dairy Free Sausage Potato Chowder

Dairy_Free Sausage_Potato_Chowder
Dairy Free Sausage Potato Chowder
photo by recipe author

 

 

Servings: 4
Preparation Time: 30 minutes

  • 1 tablespoon coconut oil
  • 1/2 pound sausage
  • 2 cups potatoes, peeled and diced
  • 1/2 cup onion, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon sage
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups chicken, beef or bison broth
  • 2 cups kale or spinach, chopped
  • 1 cup coconut milk*

In a large stockpot, heat coconut oil and brown sausage until cooked through.

Add in potatoes, onion, garlic, sage, salt, pepper and broth. Bring to a boil and simmer for about 15-20 minutes or until potatoes are fork tender.

Add in spinach and coconut milk and heat for about 5 more minutes or until spinach is soft.

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

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

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Gluten Free Chocolate Almond French Toast

Gluten_Free_Chocolate_Almond_French_Toast
Gluten Free Chocolate Almond French Toast
photo by recipe author

 

 

Servings: 4-5
Preparation Time: 20 minutes

French Toast:

Chocolate Sauce:

Combine milk, eggs, vanilla extract, almond extract, cinnamon, sugar, and salt together in a bowl and whisk very well until emulsified. Pour on a deep plate and dip bread in, gently coating both sides. Fry in a skillet with a little bit of coconut oil on medium high, flipping once it’s turned golden brown. Continue to coat the pan with oil before each new batch of toast. Keep finished french toast warm in an oven on low while you finish cooking the rest.

In a small heatproof bowl in the oven, warm chocolate chips and coconut oil until just melted. Mix together and add 2 drops almond extract. Drizzle over french toast, enjoy!

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

**Make your own homemade gluten-free bread following this recipe here – Gluten Free High-Protein Coconut Flour Breadmaker Bread

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

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Turmeric Ginger Coconut Chutney

Turmeric_Ginger_Coconut_Chutney
Turmeric Ginger Coconut Chutney
photo by recipe author

 

Servings: 1 cup
Preparation Time: 20-30 minutes

  • 9-10 medium sized fresh turmeric root pieces
  • 1 ounce of fresh ginger root
  • 4 cloves garlic
  • 1/4 cup piñon nuts (or small serrano chili, de-stemmed)
  • 1/2 cup fresh lemon juice
  • 1/2 – 1 teaspoon salt
  • 1 tablespoon coconut oil, melted
  • 1/4 cup fresh coconut milk*

Peel turmeric and ginger, then mince, mix, and set aside in a small bowl.

Mince garlic and chili (if you choose to add chili). Add them to the mix along with lemon juice, salt, melted coconut oil, and coconut milk.

Serve.

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

Mary from Santa Fe, NM won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Swedish Meatballs with Turnip Mash

Swedish_Meatballs_with_Turnip_Mash
Swedish Meatballs with Turnip Mash
photo by recipe author

 

Servings: 4
Preparation Time: 40 minutes

Meatballs:

  • 1 pound ground turkey
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground sage
  • 1 teaspoon ground thyme
  • 1/2 teaspoon ground oregano
  • 1 tablespoon coconut oil

Sauce:

  • 2 tablespoons ghee or butter
  • 1 onion, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • dash nutmeg
  • 1/4 cup flour
  • 2 cups beef, chicken or vegetable broth
  • 1/4 cup balsamic vinegar or apple cider vinegar
  • 3/4 coconut milk*
  • 1 tablespoon dried parsley

Garlic Mash:

  • 2 large turnips, peeled and diced
  • 1 tablespoon ghee or butter
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 cup coconut milk*

In a mixing bowl, combine ingredients for meatballs. Form into 1″ balls and place in a skillet with 1 tablespoon coconut oil. Cook meatballs over medium heat for about 15 minutes, turning halfway through, or until cooked completely through. Remove meatballs from skillet.

Add ghee or butter and onion into skillet and cook for about 5 minutes. Add in salt, pepper, nutmeg and flour. Stir until mixture has thickened. Slowly add in broth and vinegar. Stir constantly until mixture starts to thicken. Add in coconut milk and parsley. Return meatballs to sauce.

While meatballs are cooking, add turnips to a medium saucepan and cover with water. Cover and bring to a boil and cook for about 10 minutes or until soft. Drain water from turnips. Add ghee, garlic, salt and coconut milk to turnips. Mash or blend together using a mixer.

Serve meatballs and sauce over mashed potatoes. Sprinkle with parsley.

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

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

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Dairy Free Creamy Curry Mahi Mahi

Dairy_Free_Creamy_Curry_Mahi_Mahi
Dairy Free Creamy Curry Mahi Mahi
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Rice:

  • 2 cups black rice, cooked

Dairy Free Creamy Curry Sauce:

  • 1 cup coconut milk*
  • 1 teaspoon fish sauce
  • 1 lime, juice and zest
  • 1 teaspoon raw honey
  • 2 garlic cloves, minced
  • 2 teaspoons cilantro, finely chopped
  • 1 teaspoon parsley, finely chopped
  • 1 teaspoon ground ginger
  • 2 teaspoons ground curry powder
  • 1/2 teaspoon ground turmeric

Mahi Mahi:

In a small saucepan, combine ingredients for curry sauce over low heat. Bring sauce to simmer, stirring frequently.

Meanwhile, in a large skillet, heat coconut oil. Place mahi mahi fillets in the hot skillet and sprinkle both sides with a little salt and pepper. Cook fish for about 6-8 minutes on each side or until cooked through.

Place mahi mahi fillets on top of warm black rice and pour over a little curry sauce. Top with additional chopped cilantro and parsley, if desired.

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

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

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Fresh Coconut Milk Cherry Berry Smoothie

Fresh_Coconut_Milk_Cherry_Berry_Smoothie
Fresh Coconut Milk Cherry Berry Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

Combine all ingredients in a blender and blend until smooth. Pour and enjoy.

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

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

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Gluten & Dairy Free Chocolate and Vanilla Pie

Gluten and Dairy Free Chocolate and Vanilla Pie
Gluten & Dairy Free Chocolate and Vanilla Pie
photo by recipe author

 

Servings: 8-10
Preparation Time: 20-25 minutes

Gluten Free Crust:

  • 1 3/4 cups almond flour*
  • 1/4 cup arrowroot starch
  • 1/2 teaspoon sea salt
  • 2 tablespoons honey
  • 1/3 cup palm shortening
  • 2 tablespoons coconut milk**

Dairy Free Chocolate Filling:

  • 4 avocados, peeled, pitted and pureed
  • 1/2 cup almond butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons palm shortening
  • 1/2 cup whole sugar
  • 1/3 cup cocoa powder

Dairy Free Vanilla Filling:

  • 1 cup cashews, soaked overnight
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut oil, melted
  • 2 bananas

In a mixing bowl, combine ingredients for crust and blend until crumbly. Press into a 9″ pie plate and pierce a few times with a fork. Bake at 350° F for about 8-10 minutes or until lightly brown.

In a small saucepan, combine ingredients for chocolate filling over low heat. Stir until smooth and cook for about 5 minutes to warm pudding. Remove from heat.

In a blender, combine ingredients for vanilla filling and blend for at least 2 minutes on high or until completely smooth.

Pour chocolate filling over cooled crust and spread flat. Pour vanilla filling over chocolate filling and spread flat. Let pie chill for at least 4 hours or overnight to set.

Garnish with coconut whipped cream and whole sugar, if desired.

*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 Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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