Category: Recipes

Imagine that you had a hard day at work, the traffic was horrible, there’s no light in your apartment because of a storm.

So, you breathe, light some candles to illuminate your room, sit in your favorite armchair, pour yourself a glass of wine, and take a moment to enjoy the most delicious coconut cookies.

Maybe you don’t need to have a bad day to enjoy them, but they could certainly help you get through a bad day.

Ingredients

• 3 cups flour (I used unbleached organic whole wheat flour)
• 1 cup butter or coconut oil (I used coconut oil for an extra coconut kick!)
• 1 cup sugar
• 1 dropper full of almond or vanilla Stevia
• 1/3 cup honey (not pictured)
• 2 eggs
• 1/2 tsp salt
• 2 tsp baking powder
• 3/4 cup – 1 cup shredded coconut

Preparation

• Preheat the oven to 180°C (350°F).
• In a dry skillet, toast the coconut. Let cool and set aside.
• Combine the flour, rolled oats, flax seeds, salt, baking powder, baking soda, and toasted coconut in a big bowl.
• Then, combine the eggs, maple syrup, applesauce, and vanilla extract in another bowl. Pour over the dry ingredients and mix.
• On a baking sheet, put the cookies in order.
• Bake for 12-13 minutes or until the tops of the cookies are golden brown.

Yield: 4 servings of 8 ounces

Whipped frozen lemonade combines the creaminess of a milkshake with the thirst-quenching tanginess of freshly squeezed lemonade for an incredibly refreshing treat.

And this simple frozen lemonade treat comes together with just four ingredients and a blender.

You can use light coconut milk or refrigerated coconut milk in place of full-fat coconut milk.

Ingredients

Lemon Simple Syrup

• ½ cup granulated sugar
• ½ cup water
• Zest of 1 lemon

Lemonade

• ½ cup freshly squeezed lemon juice (from 2 lemons)
• 1 cup full-fat coconut milk
• 2 ½ cups ice cubes

Instructions

1. To prepare simple syrup: Bring sugar and water to a simmer in a small saucepan over medium heat, stirring occasionally until the sugar dissolves. Stir in lemon zest and remove from heat. Cover and let steep for 1 hour, then strain the syrup through a fine-mesh sieve; discard the zest. (You’ll have extra syrup; refrigerate for up to 1 week.)
2. To prepare whipped lemonade: Add 1/2 cup simple syrup, lemon juice, coconut milk and ice to a blender. Blend until the ice is crushed and the mixture is slushy. Divide between 4 8-ounce glasses and serve immediately.

Coconut Lentils with Rice is a traditional Colombian rice recipe made with lentils, rice and coconut milk.

This delicious rice with lentils dish makes a fabulous accompaniment and could also be served as a vegetarian meal, perhaps with a green salad.

Ingredients

• ½ cup lentils
• 1 cup rice
• 1 tablespoon olive oil
• ½ cup chopped onion
• 1 garlic clove crushed
• 1 bay leaf
• 2 cups coconut milk
• 2 cups water
• Salt
• Fresh cilantro for serving

Directions

1. Rinse and soak the lentils for 30 minutes.
2. Heat the olive oil in a medium pot. Add the onions and cook until translucent, about 3 minutes.
3. Add the garlic and cook for 2 minutes more.
4. Add the lentils, bay leaf, salt and water.
5. Cover and cook over medium heat for about 30-40 minutes or until the lentils are cooked and the water is absorbed.
6. Discard the bay leaf, add the rice and stir until combined.
7. Add the coconut milk and bring to a boil, then reduce the heat to low, cover the pot and let it simmer over low heat for 20 minutes.
8. Garnish with fresh cilantro and serve.

Yield: about 5 cups

Strawberry Coconut Water Lemonade is a sweet-tart summery drink made with fresh strawberries, lemons, and coconut water.

Easy and refreshing!

This go-to summer drink that’s perfect for the pool, beach, or a picnic.

Strawberry Coconut Water Lemonade is as pretty as it is refreshing.

I’ll be drinking it all season long!

Ingredients

Makes 5 cups

• 1/2 cup water
• 1/2 cup sugar
• 3/4 cup fresh-squeezed lemon juice (~4 lemons)
• 1lb strawberries, trimmed and halved
• 2 cups coconut water (We recommend A de Coco😉 )
• Sparkling water (optional)

Instructions

1. Stir together water and sugar in a mason jar or glass bowl then microwave for 1-1/2 minutes.
2. Carefully remove from the microwave then stir until all the sugar has dissolved – you now have simple syrup.
3. Refrigerate until completely cool – simple syrup can be made several days ahead of time.
4. Combine lemon juice and strawberries in a blender then blend until very smooth.
5. Stir in coconut water than simple syrup to taste (we used 1/4 cup + 2 Tablespoons of simple syrup – the amount used will depend on your tastes and how sweet your strawberries are.)
6. Refrigerate lemonade until ready to serve then pour into cups with ice and top with sparkling water (optional) just before serving.

This easy no-fuss frozen dessert recipe for ghostly white coconut pops is the perfect treat to cool off on Halloween!

Ingredients

• 1 can (13.66 oz) coconut milk (not cream of coconut)
• 1 cup half-and-half
• 1/2 cup coconut
• 1/2 teaspoon coconut extract
• 2/3 cup flaked sweetened coconut
• 10 frozen ice-pop molds or paper cups (3-oz size)
• 10 craft sticks (flat wooden sticks with round ends)

Instructions

1. In 2-quart saucepan, mix coconut milk, half-and-half and sugar.
2. Heat over medium heat for 2 minutes, stirring constantly, until coconut sugar is dissolved.
3. Remove from heat; stir in coconut extract and coconut. Cool completely, about 30 minutes.
4. Pour coconut mixture evenly into molds or cups. Cover with foil; place in the freezer for about 25 minutes or until partially frozen.
5. Insert craft stick through foil into each pop. Freeze 8 hours or until firm.
6. To serve, remove pops from molds or peel off paper cups.