Coconut Flakes

Blackberry Streusel Muffins

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3 eggs
2 tablespoons coconut oil, melted
3 tablespoons Grade B Maple Syrup
2 tablespoons coconut milk*
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup packed ‘coconut meal’ (coconut flakes blended in food processor until fine)
1/4 cup packed coconut flour
1/2 cup packed almond flour
1/4 teaspoon baking soda

Blend together eggs, oil, coconut milk, maple syrup, salt, and extracts.

Combine flours and baking soda to coat the fruit well. Mix into batter until there are no lumps. Pour batter into sprayed muffin cups.

Bake at 400 degrees for about 15 minutes for mini muffins and 20 minutes for regular-sized muffins, or just until tests clean with toothpick.

For Blackberry Muffins add desired amount of fresh blackberries to batter. Baking time will increase slightly.

For ‘Berry Streusel Muffins’, mix and top with the following before baking:

1/2 cup Xylitol (or raw cane sugar)
1/3 cup almond flour
1/4 cup butter
1 1/2 teaspoons cinnamon

* Make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed.

Recipe submitted by Ingrid, Enumclaw, WA

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Frozen Coconut Yogurt

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5 cups yogurt (plain or vanilla)
3 cups fruit (strawberries, blueberries, pineapple tidbits)
1/2 cups dried, unsweetened coconut flakes
2 cups of sugar (evaporated cane)
2 cups of coconut milk*

Whisk all ingredients together. Pour into a 4 quart ice cream maker and make according to manufacturer instructions.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Sharon, Celina, TX

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Frosted Coconut-Banana Bread

This is a wonderful, gluten-free/casein-free bread. The honey can be cut in half to yield a lighter bread, otherwise it’s very much a cake. Sugar can be substituted (2/3 cup sugar = 1/2 cup honey).

For Bread:

3 bananas
3 eggs
1/2 cup raw honey
1/2 cup coconut oil
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon Himalayan salt
dash cinnamon
1 cup organic coconut flakes
2 1/2 cups almond meal (or 2 cups almond butter)
1 cup walnuts, optional

For Frosting:

1 banana
1/2 cup coconut oil, liquid
3 cups powdered sugar
1/2 teaspoon vanilla extract
1/8 teaspoon Himalayan salt

1. Preheat oven to 350 F. Using a hand mixer, mash bananas.

2. Add 3 eggs and beat until frothy, 3-5 min.

3. Add honey, oil, baking soda, vanilla, salt, and cinnamon and mix until incorporated, 1-3 minutes.

4. Add coconut flakes and almond meal, and mix well, 1-3 minutes. If using walnuts, add now.

5. Bake for 30 minutes in a casserole dish centered in the oven so the bread will bake evenly. If using mini-cupcake tins bake for 12 min, regular size cupcake tins bake for 20 minutes. This is also great in a loaf pan; bake at 325 F for 40 min or until tester comes out clean.

While the cake is baking, prepare the frosting.

1. Using the hand mixer, mash the bananas.

2. Add the oil, sugar, vanilla and salt and mix until smooth. Set this aside until the bread has cooled, and then frost.

Recipe submitted by Marisa, San Jose, CA

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Carrot Coconut Raisin Salad

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Usually I have made this with mayo and didn’t want to eat that so I thought the cashews would provide the creamy texture and sure enough it did. So healthy and yummy. Add more or less of the first four ingredients as you like.

3 medium dates
1/2 cup raw cashews
1/4 cup coconut milk*
5 large carrots, shredded
1/4 cup sunflower seeds
1/4 cup raisins
1/4 coconut flakes

Soak the dates in hot water for about 15 minutes

Place cashews, dates and coconut milk in blender and blend till creamy. Put all the other ingredients in a bowl and stir well and let sit for as long as you can stand it. 🙂

*To make Coconut Cream Milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.

Recipe submitted by Sharon, Celina, TX

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