Coconut Blueberry Maple Ice Cream

1 13.5-oz. can unsweetened organic coconut milk

1 c. fresh or frozen blueberries, thawed

1 t. vanilla

1/2 c. maple syrup

Mix ingredients in a blender, until preferred texture is achieved (smooth or a little chunky). Pour mixture into ice cream maker. Churn for 25-30 minutes.

Adapted from Native Forest Organic Coconut Milk advertisement.

Tropical Sorbet

1-1/2 c. frozen mango

1-1/2 c. frozen pineapple

1 13.5-oz. can coconut milk, chilled overnight 

1/2 c. maple syrup

1 T. vanilla

1/2 c. strawberries, chopped

Open chilled can of coconut milk and remove cream (cream will have separated from water). Reserve coconut water for another use.

Add coconut cream to a blender with maple syrup and vanilla; blend until well incorporated. Add mango and pineapple and blend on medium, scraping down sides, until incorporated but not completely smooth (leave some coarse chunks).

Transfer mixture to a 9 x 5 loaf pan; top with strawberries. Cover tightly and freeze 4-5 hours or overnight. When ready to serve, scoop and serve immediately.

OR

Transfer mixture to an ice cream maker and proceed per directions.

Serves 6.

Adapted from CleanEating.com. 

Coconut Lime Ice Cream

1 13.5-oz. can coconut milk, chilled overnight

2 limes, zested and juiced

2 large avocados, peeled and pitted

2/3 c. maple syrup

1 T. vanilla extract 

Open chilled can of coconut milk and remove cream (cream will have separated from water). Reserve water for another use.

Add coconut cream to a blender with lime zest, lime juice, avocados, maple syrup, and vanilla. Blend on high, scraping down the sides, until well incorporated and smooth.

Transfer mixture to a 9 x 5" loaf pan. Cover tightly and Freeze 4-5 hours or overnight. Let rest on counter 5-10 minutes before serving.

OR

Transfer to an ice cream maker and proceed per directions.

Serves 4-6.

Adapted from CleanEating.com. 

Coconut Curry Chicken

Nonstick cooking spray

2 lbs. boneless, skinless chicken breasts, cut into 1" pieces

6 medium carrots, diced

2 c. cubed butternut squash

1 large onion, diced

1 large green bell pepper, seeded and chopped

2 c. chicken or vegetable stock

1 14-oz. can light coconut milk

1 5-oz. can tomato paste

4 garlic cloves, minced

2 T. curry powder (or to taste)

Freshly ground black pepper

Jasmine rice

Chopped cashews, for garnish 

Chopped fresh cilantro, for garnish

Spray a 6-qt. slow cooker with cooking spray. Add the chicken, carrots, squash, onion, and bell pepper to the cooker.

In a blender, process the stock, coconut milk, tomato paste, garlic, curry powder, and black pepper until smooth. Pour the mixture over the chicken and vegetables, and mix well. Cover and cook on low for 7-8 hours, until cooked through.

During the last 20 minutes of cooking, remove the chicken and shred it using two forks. Return the chicken to the slow cooker for the remaining cooking time.

Serve over jasmine rice, if desired, garnished with chopped cashews and cilantro.

Serves 6-8.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 79. 

Lou's Granola

3/4 c. salted butter
1/2 c. canola oil
1 c. clover honey
2 t. vanilla
1 t. ground cinnamon
5-1/2 c. rolled oats
1/2 c. shredded sweetened coconut
3/4 c. chopped walnuts
2/3 c. sesame seeds
1/2 c. sunflower seeds
1/4 c. sliced almonds
1 c. raisins
Fresh berries, for serving

Preheat oven to 350 degrees and set racks in top and bottom thirds of the oven. Line two baking sheets with parchment paper or nonstick mats.

In a 3- or 4-quart pan over medium heat, melt the butter. Add the oil and honey, and stir. Remove from heat. Stir in vanilla and cinnamon, and whisk to combine.

In a large bowl, stir together all remaining ingredients except raisins and berries. Pour the butter mixture over the oat mixture and stir.

Divide the granola between the baking sheets and spread to an even thickness. Bake, stirring ever 5 minutes, until browned and fragrant, 25-30 minutes. Remove from oven and let cool on the baking sheets. Sprinkle with raisins, then store in a tightly sealed jar. Serve topped with fresh berries.

Makes about 3 quarts.

Adapted from Yankee magazine, May/June 2018, p. 58, from Lou's Restaurant and Bakery, Hanover, NH.    

Pineapple Coconut Sheet Cake

1 c. unsalted butter, softened
1-1/2 c. sugar
4 large eggs
1 t. vanilla
1 t. coconut extract
3 c. cake flour
1 t. baking powder
1 t. baking soda
1/2 t. kosher salt
1-1/4 c. coconut milk
1/2 c. chopped fresh pineapple
1/2 c. sweetened flaked coconut
Pineapple Coconut Frosting
Garnish: sweetened flaked coconut

Frosting:
1 c. sugar
1 c. heavy whipping cream
3 large egg yolks, lightly beaten
1/2 c. salted butter, cubed
1/8 t. kosher salt
2 c. sweetened flaked coconut
3/4 t. vanilla
3/4 c. chopped fresh pineapple

To make cake:

Preheat oven to 350 degrees. Spray a 13 x 9" baking dish with baking spray with flour.

In a large bowl, beat butter and sugar with mixer at medium speed until fluffy, 3-4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla and coconut extract.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in pineapple and coconut. Spread batter in prepared dish.

Bake until a wooden pick inserted in center comes out clean, 30-35 minutes. Let cool completely in pan. Frost and sprinkle with coconut, if desired.

Makes 1 cake.

To make frosting: 

In a medium saucepan, stir together sugar, cream, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Immediately remove from heat.

Add coconut and vanilla, stirring to combine. Let cool until a spreadable consistency is reached, about 30 minutes. Stir in pineapple. Use immediately.

Makes about 4 c. frosting.

Adapted from Taste of the South magazine, May/June 2019, p. 68.   

Curry-Spiced Pumpkin Bisque with Coconut Milk

1 15-oz. can pumpkin puree
1 T. curry powder
1 t. light brown sugar
1 15-oz. can unsweetened coconut milk
1 c. vegetable broth
Salt and freshly ground black pepper
2 T. pumpkin seeds (optional)

Combine the pumpkin puree, curry powder, and sugar in a pot over medium heat. Whisk in the coconut milk a little at a time until mixture is smooth. Add up to a cup of the vegetable broth to achieve a desired consistency. Season with salt and pepper.

Simmer for 10 minutes to allow flavors to develop, stirring occasionally. Taste to adjust seasonings and serve hot, garnished with pumpkin seeds if desired.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 172.

Coconut Rice Bowls & Sunny Side-Up Eggs

3/4 c. jasmine rice
1-3/4 c. light coconut milk
1 T. ponzu sauce
2 t. Golden Mountain sauce
2 scallions, chopped, white and green parts separated
1 lime, quartered
4 T. olive oil, divided
1/2 lb. (1/2 head) red cabbage, cored and thinly sliced
6 oz. king trumpet mushrooms, quartered lengthwise
1 ear of corn, kernels cut from the cob
1 bird's eye chile pepper, finely chopped
2 cage-free farm eggs
1/3 c. roasted peanuts
1 bunch cilantro, chopped
Salt and pepper to taste

In a small saucepan, combine the rice, a big pinch of salt, and the coconut milk (shaking the can just before opening). Heat to boiling on high. Cover and reduce heat to low. Cook 14-16 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff the rice with a fork. Season with salt and pepper to taste.

While the rice cooks, combine the ponzu sauce, Golden Mountain sauce, green tops of the scallions, and the juice of 3 lime wedges. Slowly whisk in 1 T. olive oil until thoroughly combined. Add the cabbage; season with salt and pepper and toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes.

While the cabbage is marinating, heat 2 T. olive oil in a medium pan (nonstick if you have it) on high heat until hot. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes or until lightly browned. Season with salt and pepper. Add the corn, white bottoms of the scallions, and as much of the chile pepper as you like, depending on how spicy you want the dish to be. Cook, stirring frequently, for 2-3 minutes or until slightly softened and fragrant. Turn off the heat. Stir in the juice of the remaining lime wedge. Transfer to a bowl and wipe out the pan.

In the same pan, heat 1 T. olive oil on medium-high heat until hot. Keeping them separate, crack eggs into pan; season with salt and pepper. Cook for 3-4 minutes, until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Add the peanuts to the bowl of marinated cabbage; toss to combine. Divide the coconut rice, finished cabbage, vegetables, and fried eggs between 2 bowls. Garnish with the cilantro.

Serves 2.

Adapted from a Blue Apron recipe, August 2017. 

Morning Glory Muffins

2 c. flour
1-1/4 c. sugar
2 t. baking soda
2 t. cinnamon
1/2 t. salt
1-1/2 c. finely grated carrot
1-1/2 c. finely grated apple
3/4 c. coconut
2/3 c. chopped pitted dates
3/4 c. pecans
3 beaten eggs
1 c. vegetable oil
1/2 t. vanilla

Grease muffin pan or use liners. Preheat oven to 375 degrees.

In a mixing bowl, combine flour, sugar, soda, cinnamon, and salt.

In another bowl, combine carrot, apple, coconut, dates, and pecans. Stir in beaten eggs, oil, and vanilla. Add to dry ingredients, stirring until moistened. Spoon evenly into muffin pan. Bake for 18-20 minutes.

Makes about 24 muffins.

Adapted from Camellia Rose Inn Cookbook, p. 34. 

Impossible Pie

1 9" well-greased glass pie dish
4 eggs, beaten
2 c. milk
1 t. vanilla
3/4 c. sugar
1 c. flour
2 t. baking powder
1/4 c. butter, melted
3/4 c. coconut

Combine all ingredients except coconut in a mixing bowl and beat thoroughly. Pour into pie dish. Sprinkle coconut on top. Bake in preheated oven at 350 degrees for 40-50 minutes.

Pie will form its own crust on the bottom as it bakes.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 23. 

Watermelon Pizza

1 watermelon slice, cut round and 1" thick
1/2 c. ricotta
1/4 c. softened cream cheese
1 T. honey
1/2 t. vanilla
Fresh berries (raspberries, blueberries, blackberries, and/or sliced strawberries)
Fresh mint leaves
Toasted coconut

Mix ricotta, cream cheese, honey, and vanilla. Spread on watermelon slices. Top with berries, mint, and coconut. Slice into wedges to serve.

Adapted from Good Housekeeping magazine, July 2016, p. 111. 

Citrus Coconut Cobbler

1/4 c. honey
1 T. cornstarch
1 t. vanilla extract
1/4 t. ground ginger
6  navel oranges, peeled, seeded, and sectioned
2 pink or red grapefruit, peeled, seeded, and sectioned
1 c. all-purpose flour
1-1/2 t. baking powder
1/4 c. crystallized ginger, finely chopped
1/4 c. sweetened shredded coconut
1/8 t. salt
4 T. cold butter, cut up
1/3 c. unsweetened light coconut milk
1 egg, lightly beaten

Preheat oven to 400 degrees. Grease a 2-quart square baking dish with butter; set aside. In a medium saucepan over low heat, stir together honey, cornstarch, vanilla extract, and ground ginger. Gently stir in orange and grapefruit sections. Keep the filling hot.

In the bowl of a food processor, pulse the flour, baking powder, crystallized ginger, coconut, and salt until combined. Add the butter, coconut milk, and egg, and pulse just until combined. Add an additional tablespoon of coconut milk if necessary for dough to come together.

Spoon hot filling into prepared baking dish. Drop topping in nine mounds on the top. Bake 20-25 min. or until a wooden toothpick inserted in the topping comes out clean. Serve warm.

9 servings.

Adapted from Grape magazine, Winter 2015.

Coconut-Pecan Sweet Potatoes

1/2 c. chopped pecans
1/2 c. flaked coconut
1/3 c. sugar
1/3 c. packed brown sugar
1/2 t. ground cinnamon
1/4 t. salt
1/4 c. butter, melted
6 medium sweet potatoes, peeled and cut into 1-inch pieces
1/2 t. coconut extract
1/2 t. vanilla extract

In a small bowl, combine pecans, coconut, sugar, brown sugar, cinnamon and salt; stir in melted butter. Place sweet potatoes in a 5-qt. slow cooker coated with cooking spray. Sprinkle with pecan mixture.

Cook potatoes, covered, on low 4 to 4-1/2 hours or until tender. Stir in extracts.

Serves 12.

Adapted from Country Woman magazine, Oct./Nov. 2015, p. 43. 

Jamaican-Style Black Bean and Coconut Cornbread Bake

2 T. olive oil, plus more for greasing pan 

2 15-oz. cans black beans, rinsed and drained 

1 14.5-oz. can diced tomatoes with mild green chiles, juices included 

1-1/2 cups frozen yellow corn, thawed 

1/2 tsp. jerk seasoning, or more to taste 

1/2 tsp. salt, divided 

1/8 tsp. ground black pepper 

1/2 cup all-purpose flour 

1/2 cup yellow cornmeal 

1 T. sugar 

1-1/4 tsp. baking powder 

2/3 cup light coconut milk 

Preheat oven to 350 degrees F. Lightly oil 8-inch-square baking dish with olive oil. 

Stir together beans, tomatoes and juices, corn, jerk seasoning, 1/4 tsp. salt, and pepper in medium bowl. Adjust seasonings with more jerk seasoning, if desired. Spread in prepared baking dish. 

Whisk together flour, cornmeal, sugar, baking powder, and remaining 1/4 tsp. salt in separate bowl. Add coconut milk and 2 T. oil, and stir until just combined--do not overmix. Spread batter over bean mixture with spatula. 

Bake, uncovered, 30 minutes, or until topping is lightly browned and toothpick inserted in center of topping comes out clean. Let stand 5 minutes before serving. 

Serves 6. 

From Vegetarian Times magazine, details unknown.