strawberries

Strawberries ‘N Cream Smoothie

photo by recipe author

Servings: 1
Preparation Time: 5 minutes

1 tablespoon Coconut Cream Concentrate
2 teaspoons honey
2 tablespoons warm water
3/4 cup cold water
1 1/2 cups frozen strawberries (or more to desired thickness)

Add Coconut Cream Concentrate and honey to blender with 2 tablespoons warm water. Blend until smooth.

Add cold water and frozen strawberries. Blend until smooth. Serve.

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

Featured Product

Coconut Cream Concentrate. Buy it here!

Coconut Cream Concentrate is whole coconut meat in concentrated form. It is sometimes referred to as “coconut butter.” It contains no additives* (not even water). The dried coconut meat is ground very finely, giving it a creamy consistency due to its high-fat content, much like other nut butters. Since it is 70% fat, it is a rich source of pure coconut oil. Note: this is a food, not a cooking oil.

See Sarah Shilhavy’s article: 10 Different Ways to Eat Coconut Cream Concentrate

Buy it here!

Strawberry Coconut Fudge

photo by recipe author

Servings: 20
Preparation Time: 10 minutes

6 large strawberries, hulled

2 oz cocoa butter, melted

1/2 cup coconut cream concentrate

1/4 cup coconut oil, melted

1 teaspoon vanilla

1/2 teaspoon almond extract

In a small blender or food processor, combine ingredients and blend until very smooth. Spread mixture into forms. I used these heart forms but you can use other types of molds. Alternatively, you can spread this in a small pan or container. Place fudge in refrigerator for about an hour to harden. Pop out of molds and serve or store in a sealed container in the fridge.

Notes:

The best way I have found to melt cocoa butter is to grate it, if it is really hard. Then melt in a double boiler.

To make these a little sweeter, just add a tsp of honey to the mixture while blending.

You can also dip these in melted chocolate for an even richer treat!

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