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Ginger Strawberry Grapefruit Smoothie

Ginger Strawberry Grapefruit Smoothie
Ginger Strawberry Grapefruit Smoothie
photo by recipe author

 

Servings: yields three 1 3/4-cup servings
Preparation Time: 5 minutes

  • 1 grapefruit, peeled, skins removed, and seeded
  • 2 cups frozen strawberries
  • 1 honey crisp or pink lady apple, cored and sliced
  • 1-inch piece fresh ginger, peeled and finely chopped
  • 1 cup coconut water
  • 1 tablespoon coconut cream concentrate*

Prepare coconut cream concentrate, then add to the blender with all the other ingredients and pulse until smooth.

Serve with slices of fresh, tangy grapefruit.

Note: Leftover smoothie can be made into popsicles.

*Learn how to prepare coconut cream concentrate for use in a smoothie. Watch this video here.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Featured Product

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Ingredients: 100% Pure Coconut! Nothing else! Buy it here!

Commercial coconut milks and creams are generally sold in cans, or sometimes boxes and tetra packs. The main ingredient in these products is water. If the fat content is 17%, it is called “coconut milk.” If the fat content is 24%, it is called “coconut cream.” But most of what you are purchasing is water. Coconut Cream Concentrate, on the other hand, has NO water, and is pure coconut. Unlike the commercial varieties, it also contains ALL the fiber of the coconut. Pure, dried coconut contains more fiber per gram than even oat bran! This fiber has been stripped out of commercial coconut milks and coconut creams. Also, almost all commercial coconut milks and creams have additives to prevent the water from separating from the coconut oil, and also have sulfites added to keep it white longer. Sometimes these additives are so small, that the FDA does not require them to list them on their labels as ingredients. Coconut Cream Concentrate, however, contains NO additives and NO preservatives at all: it is 100% natural coconut made from Philippine coconuts grown without pesticides or fertilizers.

Buy it here!

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Chewy Tropical Granola Bars

Chewy Tropical Granola Bars
Chewy Tropical Granola Bars
photo by recipe author

 

Servings: 24 small bars
Preparation Time: 20 minutes

Lightly toast the oats and coconut flakes in a pan, on medium heat. Add the flaxseed and combine well.

Melt the coconut cream concentrate and coconut oil in a separate pan. Add the honey and maple syrup. Mix well.

Pour dry ingredients into wet ingredients and mix. Turn stove off.

Transfer into a loaf pan lined with foil or parchment paper. Flatten evenly. Sprinkle with cinnamon.

Allow to chill in the refrigerator before cutting into desired size.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Chocolate Coconutty Bars

Chocolate Coconutty Bars
Chocolate Coconutty Bars
photo by recipe author

 

Servings: 35 square bars
Preparation Time: Approx. 15 minutes + cooling time

Turn stove on low. Melt chocolate, coconut cream concentrate and coconut oil in a pan.

Blend nuts in a food processor until fine.

Grind coconut chips (if you prefer it to be chewy, skip this step).

Mix oats, coconut chips and blended nuts together in a bowl.

When chocolates are all melted, put in dry ingredients and mix well. Put mixture in an 11 x 7 pan. Spread evenly and set aside to cool and harden, or pop in the fridge to speed this up.

When firm, slice into little squares.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

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Salt n’ Vinegar Kale Chips

Salt n Vinegar Kale Chips
Salt n’ Vinegar Kale Chips
photo by recipe author

 

Servings: 2-4
Preparation Time: 15 minutes

Rinse and remove stem from kale. Pat dry with towel. Tear into large 2-3″ pieces since they shrink a lot when dehydrated.

Place kale “chips” in a large bowl and add coconut oil. Massage oil into all areas of every leaf. Add vinegar and toss to coat each “chip.” Add salt and toss again to coat each “chip” evenly.

Place “chips” on dehydrator trays. Dehydrate for 6 hours at 115° F.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Strawberry Fat Bombs

Strawberry Fat Bombs
Strawberry Fat Bombs
photo by recipe author

 

Servings: 24
Preparation Time: 10 minutes

  • 3/4 cup strawberries, fresh or frozen
  • 8 ounce package cream cheese, softened
  • 1/2 cup coconut oil, softened (not melted)
  • 1 tablespoon vanilla extract

Put all ingredients in blender and blend until smooth.

Place 24 mini muffin cups on a cookie sheet.

Scrape mixture into plastic bag or pastry bag and fill mini muffin cups, or spoon mixture into mini muffin cups.

Freeze until solid – about 2 hours. Store in freezer in airtight container. Note: If you prefer a softer, creamier fat bomb, store in refrigerator.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

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Granola

Granola
Granola
photo by recipe author

 

Servings: 30-36
Preparation Time: 2 hours

If the nuts are raw, set oven to 350° F and place raw nuts on a cookie sheet. Roast them just until you can smell them and the skins crackle.

Note: Each nut roasts at a different time. Almonds = 15 minutes, macadamia = 15 minutes, walnuts = 8 minutes, cashew = 8 minutes, pecans = 5 minutes.

Once the nuts are roasted and cooled enough to touch, break them into smaller pieces and put them in a large bowl.

Turn the oven heat down to 250° F.

Add to the large bowl: oats, shredded coconut, raw honey, olive oil, and salt. Mix well until honey and oil cover all of the oats and nuts.

Spread the mixture out onto cookie sheets or cake pans. It will take more than one. Place them into the oven and cook for 1.5 hours, stirring every 15 minutes. Depending on your oven, it could take less time. Oats should take on a golden color when done cooking.

Remove from the oven and let cool.

Once cool, put the mixture into an airtight container or zip lock bag.

Add dried fruit into the bag then seal and shake well to mix.

This recipe keeps for several months, if not eaten before then.

Jennifer from Sulphur, LA won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Chocolate Coconut Bars

Chocolate Coconut Bars
Chocolate Coconut Bars
photo by recipe author

 

Servings: 20 bars
Preparation Time: 30 minutes

Crust:

Filling:

Topping:

Preheat oven to 350° F.

Generously grease a 9×13 baking dish with coconut oil.

In a small saucepan, over low heat, melt butter. Add almond flour, coconut flour, and salt. Press crust evenly into bottom of greased baking dish.

In a small saucepan, over low heat, gently warm coconut cream concentrate, honey and coconut oil. Add chocolate and stir until smooth. Remove from heat and spread over crust layer.

Top with 3 cups shredded coconut, spread evenly across top layer pressing down slightly into filling layer.

Bake in oven about 10 minutes, or until coconut is toasted.

Cool completely on counter, then refrigerate until firm. Cut into bars, and store in the refrigerator.

Recipe and photo by Lynelle. Submit your recipes and photos here for a chance to win $50!

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Unsweetened Dark Chocolate Peanut Butter Cups

Unsweetened Dark Chocolate Peanut Butter Cups
Unsweetened Dark Chocolate Peanut Butter Cups
photo by recipe author

 

Servings: 12
Preparation Time: 5 minutes + freezing time

  • 16 ounces dark chocolate cocoa, divided
  • 8 tablespoons + 4 teaspoons coconut oil, divided
  • 8 tablespoons smooth peanut butter

You’ll need a 12 cup mini muffin tin for this recipe.

On the stovetop on medium-low heat, melt 8 ounces of cocoa with 4 tablespoons of coconut oil then remove from heat. With a small spoon, evenly distribute the melted chocolate into each muffin cup. Freeze for 15 minutes.

On the stovetop on medium-low heat, melt all of the peanut butter and 4 teaspoons of coconut oil then remove from heat. Evenly pour the peanut butter mixture over the frozen chocolate in the muffin tins and then freeze this part for 15 minutes.

Melt the remaining 8 ounces of cocoa with the remaining 4 tablespoons of coconut oil; spoon the final chocolate layer over each peanut butter cup. Place the pan in the freezer for 15 more minutes, until firm, and then remove and serve.

Note: These cups can be broken into pieces and served as a topping on homemade coconut ice cream.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Featured Product

gold label virgin coconut oil 5 gallon

Gold Label Virgin Coconut Oil. Buy it here!

  • Hand-made in small batches – not mass-produced by machine.
  • Wet-milled from fresh coconut milk.
  • High heat used to extract antioxidants (why cold-pressed is NOT best).
  • Tested for the herbicide glyphosate.

Virgin Coconut Oil is a food and is one of the best cooking oils you can use. It has been a staple cooking oil for thousands of years in tropical climates. As a cooking oil, its chemical structure is kept intact and therefore is resistant to mutations of fatty acid chains even when used in higher cooking temperatures, unlike most vegetable oils. Research shows that the medium chain fatty acids found in coconut oil boosts the body’s metabolism, raises body temperatures, and helps provide greater energy which can lead to weight loss. More uses of coconut oil here. For hundreds of tasty recipes from people who use coconut oil, visit FreeCoconutRecipes.com.

Virgin Coconut oil is rich in lauric acid, a nutrient that supports the body’s immune system. Lauric acid is also found in human mother’s milk.  Dr. Mary Enig suggests the average adult include about 3.5 tablespoons of coconut oil per day in their diet to take in an equivalent amount of lauric acid that a nursing infant would receive from breast milk. Read more in our Virgin Coconut Oil FAQ.

Read more about coconut oil research here!

Tropical Traditions is America’s favorite brand of coconut oil!

Some comments from customers:

My family uses a LOT of coconut oil for health reasons and Tropical Traditions Gold Label Coconut Oil is hands-down the best we’ve tasted. We buy it by the gallon. Adelia – Newport, OR

I shop at Tropical Traditions on a regular basis. I have found their coconut oil to be the best I have ever used. The recipe collection is a great resource for me to try some new recipes. Kelly – Harrisonburg, VA

A few years back, I ordered my first bottle of Organic Virgin Coconut Oil from Tropical Traditions. I have been a loyal customer ever since! I have never tasted such a pure, rich flavored Coconut Oil in my life. This oil is amazing! I have given many samples to my friends and family, and they are hooked as well! THANK YOU Tropical Traditions for supplying such a fantastic product at an amazing price! You have a customer for LIFE! Steven – Pepperell, MA

Buy Gold Label Virgin Coconut Oil here!

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