Organic Coconut Milk Recipe
Strawberries ‘n’ Cream Chia Pudding

Organic Coconut Milk RecipeFrom FETTLE Vegan Recipes comes this delicious Strawberries ‘n’ Cream Chia Pudding recipe – may we recommend our Native Forest® Organic Coconut Milk?

“Chia seeds are a powerhouse of nutrition, and largely considered a ‘superfood’, which basically means its the best of the best as far as eating goes. Chia seeds pack a whopping 11 grams in fiber and almost 5 grams of protein per ounce, are filled with Omega-3 fatty acids, and have been shown to stabilize blood sugar levels and help you fight snack-y hunger. We love that you can turn something this crazy healthy into sweet, decadent PUDDING. I know, it sounds weird, and the texture?! But trust me on this one- its delicious. The seeds absorb up to 10x their weight in water and turn into a softer, cohesive gel-like substance that is easy to flavor even easier to eat. Sweet, light, satisfying- the perfect replacement for a sugary dessert. Try it, I think you’ll dig it.”

Strawberries ‘n’ Cream Chia Pudding

Ingredients:

  • 1/2 cup chia seeds
  • 2 cups coconut milk (try Native Forest® Organic Coconut Milk)
  • 3 tablespoons maple syrup or agave nectar
  • 1 teaspoon vanilla extract
  • 1 cup strawberries (fresh, frozen or thawed)
  • sprinkle of chopped almonds (optional, for topping)

Directions:

In a large glass jar (quart sized works perfectly), combine chia seeds, milk, maple syrup, & vanilla. Put the lid back on and vigorously shake the jar until everything is well mixed. If large chunks of chia seeds seems to be stuck to the bottom (which sometimes happens and is totally normal), open the jar and use a spoon to scrape the chia seeds off the side, and shake again to reincorporate them. Put the jar in a cool place, like the fridge (or if you live where I live right now, outside on the porch will be cold enough) and let it sit and gelatinize for at least 2 hours. Once ready, pull the jar out, give it one more good shake, and pour into a serving dish. Top with strawberries and a sprinkle of almonds, and enjoy! Makes about 4 servings, saves in the fridge for about a week.

Organic Coconut Milk Recipe
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Find Great Organic Coconut Milk Recipes Here.
Purchase Native Forest® Organic Coconut Milk singles at Edward & Sons store.
Purchase Native Forest® Organic Coconut Milk 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

 

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Organic Coconut Recipe
Coconut Nanaimo Bar

Organic Coconut RecipeOur own Alison has provided this yummy Coconut Nanaimo Bar recipe!

For the crust:

  • 1½ cups Let’s Do…Organic® unsweetened shredded coconut
  • 1½ cups blanched almond flour
  • ½ cup Let’s Do…Organic® Creamed Coconut, melted
  • ¾ cup coconut sugar
  • ¼ cup cocoa powder(or raw cacao powder)
  • 10 dates, pitted
  • a few pinches of sea salt

For the cashew custard filling:

  • 2 cups cashews,(soaked in water for at least 2 hours)
  • ½ cup water
  • ½ cup maple syrup
  • 2 tsp vanilla extract
  • ½ cup melted Let’s Do…Organic® Creamed Coconut
  • a 1/4 tsp sea salt

For the chocolate ganache:

  • ½ cup maple syrup
  • ½ cup Native Forest® Organic Coconut Oil
  • ½ cup cocoa powder (or raw cacao powder)
  • 1 tsp vanilla extract

a pinch of sea salt

Instructions

  •  Crust: Put all crust ingredients in your food processor, and process for at least 20 seconds, or until it is thoroughly combined into a dough. It should stick together slightly when pinched. If it doesn’t, you can add a tablespoon of water or a few more dates to the mix. Press into a 9×9 baking pan. Place the crust in the fridge or freezer to set while you make the cashew custard filling.
  • Cashew Custard Filling: Add drained cashews, water, maple syrup, vanilla, Let’s Do…Organic® Creamed Coconut, and sea salt to a high-speed bender. Blend until smooth and creamy. Pour over the crust and smooth evenly with a spatula. Place in the freezer to set for 2 hours.
  • Chocolate Ganache: Place the maple syrup, Native Forest® Organic Coconut Oil, cocoa powder, vanilla extract and sea salt in the blender until creamy and emulsified. Spread evenly over the cashew custard filling and chill for another 4 hours.
  • Cut and serve.

Organic Coconut Recipe
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Find Great Organic Coconut Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut singles at Edward & Sons store.
Purchase Lets Do…Organic® Organic Coconut In Bulk at Amazon.com.
Click Here to find a store near you.

 

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Organic Coconut Recipe
Coconut Peppermint Treats

Organic Coconut RecipeOur own Alison has provided this yummy Coconut Peppermint Treats recipe!

Ingredients

  • 1 cup Let’s Do…Organic® Unsweetened Shredded Coconut
  • 3 Tbsp coconut nectar or maple syrup
  • 2 Tbsp Let’s Do…Organic® Creamed Coconut (softened)
  • 1 tsp peppermint extract
  • a pinch of salt
  • extra Let’s Do…Organic® Unsweetened Shredded Coconut for coating

Instructions

  • Put all of the ingredients except for the reserved shredded in the food processor and process until mixture sticks together.
  • Scoop into 1 Tbsp sized balls and roll in Let’s Do..Organic® Unsweetened Shredded Coconut.
  • Store in the fridge…if they make it that far.

Organic Coconut Recipe
Click here for printer friendly version

Find Great Organic Coconut Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut singles at Edward & Sons store.
Purchase Lets Do…Organic® Organic Coconut In Bulk at Amazon.com.
Click Here to find a store near you.

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Organic Coconut Recipe
Pumpkin Pie Squares

Organic Coconut Recipethe veggie nook has published this great Pumpkin Pie Squares using our Let’s Do…Organic® Shredded Coconut.

Pumpkin Pie Squares

A delicious bar that tastes like pumpkin pie but is way easier and healthier!

Author: Gabby Ouimet
Recipe type: dessert
Cuisine: vegan, gluten-free, refined sugar-free, no-bake
Serves: 9 bars
Ingredients
Crust
  • ½ cup old-fashioned rolled oats (certified gluten-free if necessary)
  • ½ cup pecans
  • ½ cup unsweetened Let’s Do…Organic® Shredded Coconut
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1 cup pitted dates, chopped
Filling
  • 1½ cups pumpkin puree
  • ⅓ + 2 tbsp cup maple syrup or coconut nectar (or to taste)
  • ¼ + 2 tbsp cup melted coconut oil
  • 1 teaspoon vanilla
  • 1 tbsp pumpkin pie spice
  • 2 tablespoons coconut flour
  1. Line an 8″x8″ baking pan with parchment paper so you can lift the bars out for cutting.
  2. Crust: Place oats, pecans, coconut, cinnamon and sea salt in a food process and pulse until finely ground. Add in the dates and process until sticky and holds to together when you press it. Press the dough into your prepared pan and put in the fridge while you make the filling.
  3. Filling: Place all filling ingredients except coconut oil and flour in to the food processor and process until smooth and well combined. With the food processor running, pour in the coconut oil. Finally, while it’s still running, add the coconut flour. Pour on top of the prepared crust and smooth it out with a spatula.
  4. Refrigerate for at least 5 hours before serving. Sprinkle with coconut shreds, pumpkin pie spice or coconut whipped cream and serve!

Organic Coconut Flour Recipe
Click here for printer friendly version
Find Great Organic Coconut Flour Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut Flour singles at Edward & Sons store.
Purchase Let’s Do…Organic® Coconut Flour 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Recipe
Fudge Bites

Organic Coconut Recipeglutendairyfreedom has published this great Fudge Bites recipe using our Let’s Do…Organic® Shredded Coconut.

Fudge Bites
gluten & dairy free, vegan

  • 1 1/2 cup dates,
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup cacao or cocoa powder
  • 1/4 cup Let’s Do…Organic® Shredded Coconut
  • 1 cup walnuts
  1. Put the dates in your processor first, then when chopped, add the rest.
  2. Form into balls and eat! Or you don’t even have to bother to form them, just eat.

Organic Coconut Flour Recipe
Click here for printer friendly version
Find Great Organic Coconut Flour Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut Flour singles at Edward & Sons store.
Purchase Let’s Do…Organic® Coconut Flour 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

 

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Organic Coconut Flour Recipe
Almond Coconut Flour Cookies

Organic Coconut Flour Recipeglutendairyfreedom has published this great Almond Coconut Flour Cookies recipe using our Let’s Do…Organic® Coconut Flour!

Almond Coconut Flour Cookies
can be vegan gluten & dairy free, paleo

 Ingredients

  • 1/2 cup coconut oil
  • 1/2 cup sucanat or coconut sugar
  • 1/4 cup honey or vegan substitute
  • 2 eggs or egg replacer
  • 1 tbsp plus 1 tsp vanilla extract
  • 3 cups almond flour
  • 1/4 cup Let’s Do…Organic® Coconut Flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1/2 cup chocolate chips
  1. Preheat oven to 350 degrees.
  2. With a mixer, combine the coconut oil, sugar, honey, eggs and vanilla extract.
  3. Add the almond flour, coconut flour, baking soda and sea salt.
  4. Bake for 9 minutes, then take out + enjoy!

Organic Coconut Flour Recipe
Click here for printer friendly version
Find Great Organic Coconut Flour Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut Flour singles at Edward & Sons store.
Purchase Let’s Do…Organic® Coconut Flour 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Flour Recipe
Lemon Coconut Cheesecake

Organic Coconut Flour Recipeleaves and flowers has published this great Lemon Coconut Cheesecake recipe using our Let’s Do…Organic® Coconut Flour!

Lemon Coconut Cheesecake
makes one 10″ cheesecake

Crust

  • 9 ounces lemon cookies (I used Back to Nature’s California Lemon)
  • 4 ounces shredded or flaked coconut
  • 1/2 cup shortening

Crush the cookies & coconut to crumbs in a food processor. While those are being pulsed, melt the shortening. Pour over the cookie crumbs and mix until fully incorporated. If the cookie crumbs still aren’t wet enough to hold together when you squeeze it in your hands, then add another tablespoon or two of shortening. Press into the bottom and up the sides of your springform pan.

Cheesecake Filling

  • 3/4 cup coconut milk
  • 3 tablespoon EnerG Egg Replacer
  • 28 oz Tofutti cream cheese (3 1/2 tubs)
  • 1/4 cup Let’s Do…Organic® Coconut Flour
  • 1 cup sugar
  • scraping of one vanilla bean
  • zest of one lemon

Heat oven to 350 degrees Fahrenheit. Warm the coconut milk and whisk in the egg replacer. Allow to slightly cool & thicken for several minutes. Meanwhile in the bowl of a standing mixer with the paddle attachment, combine all the remaining ingredients. Add coconut milk and beat until the batter is smooth. Pour into to springform pan, smoothing the top of the cheesecake. Bake for 40 minutes or until the center of the cheesecake is only slightly wiggly but appears firm. Allow to cool overnight. I topped it with coconut whip, additional lemon cookies, and tons of toasted coconut flakes.

Organic Coconut Flour Recipe
Click here for printer friendly version
Find Great Organic Coconut Flour Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut Flour singles at Edward & Sons store.
Purchase Let’s Do…Organic® Coconut Flour 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

 

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Organic Coconut Flour Recipe
Healthier Honey-Bran Muffins

Organic Coconut Flour RecipeCarrie on Living has published this great Healthier Honey-Bran Muffins recipe using our Let’s Do…Organic® Coconut Flour!

Ingredients

  • Nonstick cooking spray or 1 tablespoon coconut oil to grease pan
  • 2 tablespoons chia seeds
  • ¼ cup water
  • ½ cup quinoa flakes
  • ½ cup oat bran
  • 2 tablespoons Let’s Do…Organic® Coconut Flour
  • ¼ tsp ground cinnamon
  • ½ cup currants
  • ¼ teaspoon baking soda
  • 1 ripe banana
  • ¼ cup raw honey (for allergy sufferers, consider buying from a local source. For vegan option, substitute coconut nectar).
  • ½ cup pumpkin puree
  • 1 cup unsweetened almond milk
  • 2 eggs, preferably from pastured or free-range chickens

Instructions

  • Spray either a muffin tin or a pie pan with nonstick cooking spray (or coconut oil) and set aside. Preheat oven to 375°F.
  • Combine chia seeds and water in a small bowl and stir to combine. Set aside for at least 10 minutes to form a gel-like consistency. Note: if you prefer to make this recipe vegan, you can double the chia seeds and water and eliminate the eggs.
  • Combine quinoa flakes, oat bran, coconut flour, cinnamon, currants, and baking soda in a large mixing bowl. Use a spatula or wire whisk to stir.
  • In a separate bowl, mash the ripe banana with a fork and add to the dry ingredients.
  • Lastly, add the honey, pumpkin puree, almond milk, and eggs to the mixture. Stir ingredients together gently and pour into a non-stick muffin tin or pie pan.
  • To make muffins, bake for 45 minutes. To make coffee cake, bake for up to 55 minutes. The top of the muffins or the coffee cake should be golden brown, but not burned. Serve warm or at room temperature.

Organic Coconut Flour Recipe
Click here for printer friendly version
Find Great Organic Coconut Flour Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut Flour singles at Edward & Sons store.
Purchase Let’s Do…Organic® Coconut Flour 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

 

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Organic Coconut Recipe
Vegan Coconut-Banana Cookies

Organic Coconut Recipegastrawnomica has published this yummy Vegan Cookies recipe – may we recommend our Let’s Do…Organic® Organic Shredded Coconut?

Gastrawnomica’s Coconut-Banana Cookies
Makes 4 cookies

  • 1/2 large banana
  • 2 Tbsp oat flour
  • 2 full Tbsp shredded dried coconut (try Let’s Do…Organic® Organic Shredded Coconut)
  • 1 1/2 Tbsp soft tahini
  • 1/2 tsp baking soda
  • Pumpkin pie spice

Mix everything in a bowl, until you have a nice cookie dough consistency. Put mixture in greased cookie sheet, prepared with parchment paper. Bake at 350º for 15-20 min. Enjoy while warm! Delicious and very “coconutty”!

**Always feel free to add extra sweetener try choosing the most natural options you have like date syrup, honey, stevia or agave to taste. I didn’t use any additional sweetener, it’s all about choosing ripe fruit!

Enjoy and let me know what you think!

Organic Coconut Recipe
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Find Great Organic Coconut Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut singles at Edward & Sons store.
Purchase Lets Do…Organic® Organic Coconut In Bulk at Amazon.com.
Click Here to find a store near you.

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Organic Coconut Oil Recipe
Vegan Peppermint Black Bean Brownies

Organic Coconut Oil RecipeMinimalist Baker has published this yummy Vegan Peppermint Black Bean Brownies recipe – may we recommend our new Native Forest® Organic Coconut Oil?

Vegan Peppermint Black Bean Brownies
One bowl vegan brownies infused with peppermint and dusted with crushed candy canes. So delicious and fudgy you’d never guess they were vegan, gluten free and made with black beans!
Serves: 12

Ingredients

  • 1 15 oz. can (~ 1 3/4 cups) unsalted black beans, thoroughly rinsed and drained
  • 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
  • 3 Tbsp coconut oil, melted (try Native Forest® Organic Coconut Oil)
  • 3/4 cup cocoa powder
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • heaping 1/2 cup raw sugar, finely ground in a food processor (or sub granulated)
  • scant 1/4 tsp peppermint extract* (I like Frontier brand)
  • 1/4 cup semisweet chocolate chips (non-dairy, gluten free)
  • 2 Tbsp finely crushed candy canes

Instructions

  • Preheat oven to 350 degrees and lightly grease a 12-slot standard size muffin pan (not mini).
  • Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
  • Add remaining ingredients besides candy canes, peppermint extract and chocolate chips, and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
  • If the batter appears too thick, add 1-2 Tbsp water or almond milk and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
  • Add in peppermint extract a little at a time, pulse, sample and adjust until it’s to your liking. I liked 1/4 tsp. Then stir in chocolate chips.
  • Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
  • Bake for 21-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
  • Remove from oven and let cool for 20-30 minutes before removing from pan. They will be tender, so remove gently with a butter knife or fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter anyway.
  • Dust with crushed candy cane and serve immediately. Topping them with coconut whipped cream makes them ultra decadent and pairs perfectly with the chocolate-mint flavor.
  • Store in an airtight container for up to a few days. Refrigerate to keep longer.

Notes

*Heavily adapted from my V GF Black Bean Brownies
*You can bake these in an 8×8, just extend the baking time to between 25-30 minutes. 27 should be your sweet spot.

Organic Coconut Oil Recipe
Click here for printer friendly version
Find Great Organic Coconut Oil Recipes Here.
Purchase Native Forest® Organic Coconut Oil singles at Edward & Sons store.
Purchase Native Forest® Coconut Oil 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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