Melt chocolate in a double boiler. When soft, add coconut oil and stir until combined.
Remove from heat and store (preferably) in a glass container. No need to refrigerate. You can store it in the refrigerator, but it will become solid. To liquefy it, submerge the container in warm to hot water for a few minutes.
Peel bananas first, then freeze in resealable plastic bag.
Place a serving plate in the refrigerator or freezer to chill; this is so pops don’t melt immediately on the plate once they’re made.
Put coconut oil in small saucepan and melt on low heat. Remove from heat as soon as coconut oil is completely melted.
Add chocolate chips and stir until chocolate is melted. If chocolate chips do not completely melt, return to heat for 10 seconds. Do not cook; the mixture should be barely warm to touch.
Slice frozen bananas about 3/4 inch thick. Skewer each piece with a toothpick and dip quickly in chocolate. Wait a few seconds for chocolate to harden then place on the chilled plate.
Pour oil, milk and salt into a saucepan and heat. As soon as it comes to a boil, remove from heat and stir in tapioca flour until well mixed. Let cool for about 10 minutes.
Stir in eggs and cheese. The mixture will be chunky.
Drop rounded, 1/4 cup sized balls onto a lightly greased cookie sheet. You can also flour your hands with the tapioca flour and roll the mixture into balls.
Bake in preheated oven for 10-15 minutes. Rolls should be puffed and lightly browned.
*Part butter can also be used with the coconut oil.
Wash broccoli and cauliflower. Chop to uniform bite sizes and place in 9 x 13 pan. Drizzle with coconut oil (and lemon if desired), sprinkle with crushed garlic. Stir well.
Bake 25 minutes or until fork tenderness is achieved.
Serving suggestion: serve with brown rice and salmon. This is also great with salad, avocado, burgers, and fried potatoes.
These are bite size treats that not only taste wonderful, but spread the consumption of VCO out throughout the day. I limit myself to about 5-8 per day.
Melt coconut oil, combine with sunflower seed butter, carob powder, stevia, vanilla extract and salt. Stir until combined.
Pour into mold of choice (we made our in a loaf pan lined with parchment.) Sprinkle with sunflower seeds/coconut/other nut of choice. Freeze. Makes 6 yummy bars!
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Have you ever made your own coconut milk only to be left with a handful of leftover coconut pulp and nothing to do with it? It’s too valuable to throw away, but what in the world are you supposed to do with it?
It’s actually really simple. Just use it as you normally would use dried coconut. It’s great in smoothies, granola, cookies, as a breading for meats, a treat for your pets (dogs, cats and horses love this stuff) – just be creative. The only problem would be that the coconut is now drier after getting blended, scalded, and squeezed to death during the coconut milk process.
But not to worry, some recipes will just need a little extra moisture. I adapted the Classic Coconut Macaroons recipe to work with the coconut pulp, and it needed very little tweaking. I used more egg whites then usual since the cookies came out too dry the first time. But other than that, it’s pretty much the same. A double batch of the homemade coconut milk should give you a good amount to work with. But for those odd amounts that are “neither this measurement nor that measurement,” just use regular
shredded coconut to make up the loss.
For this recipe, you need to dry the coconut first. Simply spread it out on a baking pan, pop it in a warm oven (100-200 degrees, however low it’ll go) for 3 hours or overnight. You can turn the oven off after an hour or less and just let it sit until dry. It’s not very picky. Here’s a video demo showing you how to do this.
Enjoy everyone!
Sarah
Servings: approximately 1 dozen cookies
Preparation Time: 10 minutes
In a bowl, combine coconut, vanilla, salt and honey until well combined.
Beat egg whites until stiff peaks form. Fold into coconut mixture along with cream of tartar.
Scoop mixture into a cookie scoop and press unto a greased cookie sheet as you drop it (you can compact the balls or leave it fluffy). Bake for 10 – 15 minutes, or until browned.
1. Add all ingredients to high-power blender, except 3 tablespoons cocoa.
2. Mix on medium for about 20 seconds, then increase to high for about 10 seconds. Since there isn’t much in the blender, it will look like it’s not really mixing, but just keep it going.
3. Add the remaining 3 TB of cocoa powder, and blend on high for about 20 seconds. The mixture should be tacky and sticky, and almost like caramel. Because the blender heats up the coconut oil, it will be melting a little in the bottom of the blender. That’s normal, and it begins to separate from the mixture.
Roll out mixture in between two sheets of wax paper. Transfer to a cookie sheet, and freeze for about 30 minutes. After that, it will be a little more set, and cut into small squares/bits with a knife.
Store in the freezer to keep firm, or use immediately in a delicious coconut cookie!
