Shredded Coconut

Coconut Ice

Photo by Recipe Author

Preparation time: 10 minutes plus the ice cream maker time
Servings: 2

Almond Milk:

1/2 cups raw almonds
1 1/2 cups coconut milk*

Ice:

2-3 frozen bananas
1 cup fresh pineapple, diced
1/2 cup shredded dried coconut
1/4 cup organic pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Blend almonds and coconut milk in a high-speed blender until smooth.

Add other ingredients and blend until smooth. Freeze in an ice cream maker according to the manufacturer’s instructions.

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

Recipe submitted by Kelly, Grandview, MO

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Vinegar in chocolate?? I scratched my head at the idea, but this is a fantastic combination. The unique, tart-ish flavor with the silky smooth and creamy chocolate was just meant to be. You’ll love it.

Truffles are pretty simple and easy to make. It’s all in the ingredients. Use high quality everything in this recipe as every single ingredient stands out. Use a nice tasting, high quality dark chocolate and a rich, dark, high quality balsamic vinegar especially. This is one recipe that you really don’t want to skimp on.

Another fun thing about truffles is that you can coat/dip them in so many different things! Nuts, chocolate shavings, dip in different melted chocolates, etc. Let the imagination run wild.

The next important thing is the chilling. The mixture has to be at the perfect temperature to roll into balls as well as for eating. You don’t want to eat a truffle straight out of the refrigerator when it’s all hard. Let them come to room temperature first. Then enjoy the tiny little melt-in-your-mouth candies all you like.

Enjoy!

Sarah

Chocolate Balsamic Truffles

Chocolate Balsamic Truffles

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: approx. 45 truffles
Preparation Time: 10 minutes

8 1/2 ounces dark chocolate (semisweet, bittersweet, or combination)
1/4 cup heavy cream
1 tablespoon coconut oil
2 teaspoons balsamic vinegar
cocoa powder
shredded coconut
other coatings of choice

Pour the heavy cream into a glass bowl set over a pot of simmering water. Turn heat off as soon as you place the bowl on top. Stir in the chocolate and coconut oil in with a rubber spatula.

Once the chocolate has melted, remove bowl from the pot and stir in the balsamic vinegar. Refrigerate the chocolate for 1 hour. Remove from the refrigerator and let sit at room temperature for 1-2 hours, until firm but moldable.

Place coatings of choice into shallow bowls, starting out with about 1/4 cup. Using a teaspoon scoop out measuring teaspoon sized balls of the chocolate. Use your hands to form into tiny balls. Drop the balls into the coatings of choice and roll until coated.

If the truffles are too soft after forming refrigerate for about 15 minutes, or until a littler firmer.

To store, refrigerate overnight and store at room temperature. The truffles will keep for about 1 day at room temp.

Submitted by Sarah Shilhavy

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Raw Chocolate Coconut Snowball Cookies

Photo by recipe author

Servings: 20
Preparation Time: about 15 minutes

2 cups total mixed raw almonds, walnuts, pistachios, dried cranberries, and dried cherries
1/2 cup whole dates
3 tablespoons protein powder
4 tablespoons coconut oil
1/2 teaspoon pure vanilla extract
1/4 cup raw cacao nibs
enough dried shredded coconut or flakes to cover rolled cookies

Combine all ingredients (except for the shredded coconut) in a food processor and process to make a smooth paste.

Roll paste into small balls (the size of Russian Teacakes if you are familiar with those traditional cookies). Roll cookie into dried shredded coconut flakes. Chill slightly before serving.

Recipe submitted by Julie, Colorado Springs, CO

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Coconut Banana Ginger Brown Rice Pudding with Raisins

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6
Preparation Time: 10 minutes

This Brown Rice pudding is sweetened with banana, crystallized ginger, and raisins. Perfect for breakfast or dessert!

4 cups cooked brown rice
2 cups water
1 teaspoon ground cardamom, or whole cardamom pods
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 cup raisins
1/3 cup chopped crystallized ginger
1/3 cup shredded coconut
2 overripe bananas, chopped
1 tablespoon coconut oil
1 cup coconut milk* or regular whole milk

Place cooked rice in a pot. Add water, cardamom, vanilla, cinnamon, raisins, ginger, and shredded coconut. Turn heat to medium, make sure to stir constantly.

Once the mixture has come to a simmer, add in the bananas and stir so they become liquefied in the mixture. Keep stirring! Add in the coconut oil.

Once the mixture has absorbed all or most of the water, add the milk. Keep stirring! When the rice has become mushy and absorbed a lot of the coconut milk and has a pudding like thickness to it, your rice pudding is done! Add more milk if/as needed to adjust texture and consistency. Delicious!

Recipe submitted by Emily, Philadelphia, PA

*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.

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Coconut Granola II

Coconut Granola

Photo by recipe author

Servings: 12
Preparation Time: 10 minutes
Cook time: 1 hour 15 minutes

6 cups rolled oats
1 cup chopped walnuts or pecans
1 cup chopped almonds
1 1/2 cups unsweetened shredded coconut
1/2 cup maple syrup
1/2 cup coconut oil
1 teaspoon salt
1 cup raisins (optional)

Preheat oven to 250.

In a large bowl, combine oats, nuts, and shredded coconut.

In a separate bowl, combine maple syrup, oil and salt. Combine both mixtures and pour onto 3 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes for even coloring.

Remove from oven and add raisins if desired.

Recipe submitted by Chanelle, Beaumont, CA

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Gluten Free Coconut Flour Chocolate Chip Cookies

Gluten Free Coconut Flour Chocolate Chip Cookies Photo by Recipe Author

Gluten free, dairy free

Servings: one dozen

Preparation Time: 10 minutes

1/2 cup Virgin Coconut Oil, melted
1/2 cup granulated sugar
1/2 tablespoon vanilla extract
4 eggs
1/8 teaspoon salt
1 cup coconut flour
1/2 cup shredded coconut
3/4 cup chocolate chips

Preheat oven to 375 degrees F.

Mix together coconut oil, sugar, vanilla, eggs, and salt together. Blend thoroughly. Add flour, coconut and chocolate chips; mix thoroughly.

Form into small cookies on a parchment lined pan and bake in preheated oven for about 15 minutes, or until lightly browned.

Recipe submitted by Mara, Hoffman Estates, IL

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Classic Coconut Macaroons

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This recipe makes a classic coconut macaroon. It’s a perfect addition to your Christmas cookie plate!

Servings: about 22 cookies
Preparation time: 10 minutes

3 cups shredded coconut
1 teaspoon almond or vanilla extract
1/8 teaspoon salt
2/3 cup honey, melted slightly if solid
4 egg whites
1 teaspoon cream of tartar

Preheat oven to 350 degrees F.

In a medium bowl, combine coconut, extract, and salt. Stir in honey until well combined.

Beat egg whites until stiff peaks from. Fold into coconut mixture along with cream of tarter.

Scoop mixture firmly into a cookie scoop and press unto a greased cookie sheet as you drop it (the idea is to compact the balls). Bake for 10 – 15 minutes, or until browned.

Cool cookies on cookie sheet and dip into chocolate glaze if desired (recipe below).

Chocolate Glaze

Classic Coconut Macaroons Chocolate dipped

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

3/4 cup chopped chocolate or chips, about 4.5 oz
1 1/2 tablespoons coconut oil
1 1/2 tablespoons butter
1 tablespoon brown rice syrup
1/4 teaspoon vanilla extract

Combine chocolate, coconut oil, butter and syrup in a double boiler and melt gently. Once mixture is smooth add vanilla.

Recipe courtesy Sarah Shilhavy

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Honey Caramels with Chocolate, Almond and Coconut

Photo by recipe author

Servings: 16
Preparation Time: 3 minutes

1 cup honey
1 cup heavy whipping cream
1/2 cup coconut cream concentrate
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup sliced almonds
1/4 cup shredded, unsweetened coconut
1 cup semi-sweet chocolate chips or chopped chocolate chunks

Over medium-high heat in a saucepan, heat honey, cream, coconut cream concentrate, vanilla and salt.

Stir constantly using a whisk – mixture will bubble – you want it to bubble lightly – continue to stir until mixture reaches about 260 degrees on a candy thermometer.

Turn off heat and stir in almonds and coconut.

Grease 8×8 pan – pour in caramel mixture and allow to cool or put in refrigerator to cool faster.

Once cool, cut into desired shape and size and place on wax paper – melt chocolate and brush on top of caramels – allow chocolate to harden and they’re ready to eat!

Recipe submitted by Ann, Omaha, NE

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