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| Dairy Free Almond Joy Smoothie |
| photo by recipe author |
Servings: 1
Preparation Time: 5 minutes
In a blender, combine ingredients and blend until smooth.
Courtney from Columbus, KS won $50 for this recipe and photo! Submit your coconut recipes and photos!
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| Salmon with Coconut Milk Sauce |
| photo by recipe author |
Servings: 2-4
Preparation Time: 40 minutes
In a large pot, over medium heat, add 2 tablespoons of coconut oil and fresh ginger. Stir for a minute as the pan warms up. Add diced tomatoes to pot and cook while stirring for 3-4 minutes. Add 1 cup coconut milk, lower the heat, cover the pot and let simmer 12-15 minutes.
Rub coriander spice, salt and pepper into salmon steaks.
In a grill pan, over medium-high heat, add 2 tablespoons of coconut oil. Pour coconut sauce into the grill pan. Place all four salmon steaks in the pan, in the sauce. Cook salmon steaks for 8 minutes on each side (depending on thickness, time might be less).
Place salmon steaks on a bed of vegetable rice and spoon the coconut sauce over top. Serve hot!
Note: To make vegetable rice – prepare brown rice as usual, including half a cup finely chopped broccoli, 3/4 cup finely chopped mushrooms, and two minced garlic cloves.
*For the freshest coconut milk make homemade coconut milk. (See video at this link.)
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| Pina Colada Gummy Snacks |
| photo by recipe author |
Servings: approximately 20
Preparation Time: 15 minutes
In a blender or food processor, puree coconut milk and pineapple until smooth.
Heat puree in a medium pan to a very low boil. Continue to simmer for about 1 minute. Turn off heat.
Whisk (or use hand held mixer on low) in the maple syrup; then add in gelatin, 1 tablespoon at a time. Continue to whisk (or blend) until gelatin is completely dissolved. Pour into a shallow baking dish.
Place in fridge to set for at least 2 hours.
Once set, cut into squares and serve immediately; or store in an airtight container in fridge to enjoy later.
*For the freshest coconut milk make homemade coconut milk. (See video at this link.)
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| Cutesy Cannoli Cups |
| photo by recipe author |
Servings: 8
Preparation Time: 2 hours
The Crust Cups:
The Filling:
Tip: The filling can be made the day before to give it more time to set up.
Preheat oven to 400 degrees °F
Crust Cups:
In a mixing bowl, combine almond flour, coconut flour, arrowroot starch and salt. Cut in shortening, vanilla and honey until crumbly. Slowly pour in milk until mixture forms a dough ball – adding more milk if necessary.
Press pieces of dough into greased muffin tins. Bake for about 12-15 minutes or until slightly brown. Remove from oven and let cool completely.
Filling:
In a high powered blender, combine ingredients for filling and puree at least 3 minutes or until completely smooth. The longer you blend, the less grainy the texture will be.
Refrigerate filling for at least 2 hours.
Spoon a dollop of filling into each prepared cup and top with drizzled chocolate, cocoa powder or berries. Enjoy!
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
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| Coconut Almond Ginger Shortbread Cookies |
| photo by recipe author |
Servings: 1 1/2 dozen cookies
Preparation: 20 minutes
Preheat oven to 300 degrees °F
Blend all dry ingredients in a food processor. Slowly pour in the coconut oil and then the water.
Roll dough into walnut – sized balls and place on buttered cookie sheet about 2 inches apart. Press thumb gently onto each cookie.
Bake for 5 minutes.
Remove cookies from oven and press cookies with a fork. Return cookies to the oven and bake 15 minutes longer.
Remove cookies from the oven again, take cookies off cookie sheet, and allow to cool completely. Enjoy!
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
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| Cranberry Fluff Salad |
| photo by recipe author |
In a small saucepan, combine cranberries, water and raw honey. Bring to a boil and let simmer about 10 minutes or until cranberries have popped.
In a medium saucepan, combine soaked tapioca, chopped dates, milk, vanilla and sea salt. Cook on low for about 30 minutes or until mixture has thickened. Let tapioca cool completely.
In a glass serving bowl, combine cranberries, tapioca, pecans, bananas and pineapple. Gently toss until mixture is combined.
Refrigerate at least 2 hours before serving. Enjoy with additional honey if desired.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.
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| Chocolate Coconut Mousse Tart |
| photo by recipe author |
Servings: 2
Preparation Time: 2 hours 30 minutes
Crust:
Filling:
In a small blender, combine crust ingredients and pulse until combined. Blend only until dates and almonds are in very small pieces. They do not have to be pureed together – small pieces are fine.
In a small blender, puree cashews, milk cream, oil, cocoa and honey until very smooth. Press crust mixture into a small tart pan. Pour filling mixture into crust. Refrigerate at least 2 hours or until set.
Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.
This is a great quick and easy dessert for those “oh-my-goodness-I-need-to-make-a-dessert-and-I-have-less-then-an-hour-to-make-it!” moments. Its prep will be done in five minutes, chill time can be as quick as half an hour or less (stick it in the freezer) and it’s no bake, no cook, rich, creamy, and naturally dairy free and gluten free. Sounds pretty good huh?
The texture is great: a lot like fudge. Firm and silky, yet it melts in your mouth as soon as you take a bite. It’s very creamy too; you’d never know it didn’t have a speck of dairy in it.
The crust is a nice touch. I like using pecans. It adds a tiny bit of crunch, and the strong nutty flavor of the pecans stand out, yet infuses nicely with the strawberry vanilla cream. When making this part, be sure to blend just until it turns into a meal (the video will show you how). If you blend too long you could end up with a nut butter!
With all that said, I’ll admit that I do NOT like nuts. So this is saying a lot. It doesn’t taste like cashews at all.
The taste of the pie is all in the quality of ingredients you use. Use raw, unsalted organic cashews, high quality alcohol-based vanilla extract, and fresh, perfectly ripe organic strawberries and Tropical Traditions’ creamy raw honey and coconut oil and (Gold Label for a coconut taste, Expeller Pressed for no coconut taste). Don’t skimp on anything here; use the highest quality stuff you can get.
And last but not least, let the video take you through the recipe step by step, and enjoy a slice of the pie yourself. You’ll have to make it, of course. I’m not sharing.
Sarah:)
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| Dairy Free and Gluten Free Strawberry Cream Pie |
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Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
Preparation time: 5 minutes
Servings: 8 servings
Crust:
Filling:
Grind crust ingredients in food processor and press into bottom of a 9 inch pie plate, building up the sides slightly.
Place all filling ingredients into blender and blend until smooth and creamy. Carefully pour on top of crust and refrigerate for 3 hours.
Recipe submitted by Christel, Plantation, FL
