Gluten Free Coconut Flour Crepes

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 3 minutes

• 1 cup coconut milk*
• 1/4 cup milk
• 3 eggs
• 1/4 cup coconut flour
• 2 tablespoons tapioca flour
• dash of salt
• coconut oil for griddle or pan

  Mix all wet ingredients together then add all dry ingredients. Mix until there are no lumps.

  Spoon onto greased pan or griddle to about 6" in diameter. Batter is runny, so they will be very thin. Coconut flour always takes a while to cook. Flip when the top appears dry. These are quite fragile, so flip carefully. But, they are well worth the effort.

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

  Recipe submitted by Sharla, Nampa, ID

  Submit your recipe here!

Coconut Pudding Squares

Photo by recipe author

Servings: 12
Preparation Time: 10 minutes

• 2 cups coconut milk*
• 6 tablespoons organic whole sugar
• 5 tablespoons cornstarch
• 1/4 teaspoon vanilla (if desired)
• 1 cup whole milk

Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into coconut milk. (Add vanilla if desired.) Heat over low stirring consistently until thickened. Add remainder of coconut milk and whole milk and continue to heat until thickened.

Pour into 8 inch square pan and chill until firm. Cut into squares.

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

Recipe submitted by Leah, NY

Submit your recipe here!

Triple Coconut Rice

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Three coconut ingredients plus rice!

Servings: 6
Preparation Time: 3 minutes

• 14 oz coconut milk*
• 1 tablespoon organic Gold Label Coconut Oil
• 1/4 cup water
• 1 cup basmati rice
• 1 cup organic dried, unsweetened coconut

Bring coconut milk, oil and water to a slow boil. Add rice and dried coconut, bring back to a boil then turn heat down to simmer and cover with a lid leaving a small opening to vent. Stir briefly after 10 minutes.

Continue cooking until rice is tender and done; add more water/coconut milk if needed. Fluff rice and serve.

Goes great with seafood.

Tip: If you want to make this into desert add 6 teaspoons of organic sugar when bringing the coconut milk and water to a slow boil.

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

Recipe submitted by Trish, Orlando, FL

Submit your recipe here!

Spring Wild Mushroom & Pea Ragout

Photo by recipe author

Creamy, delicious and comforting without being heavy, this dish is perfect for early spring when you want something fresh and light, yet still comforting and satisfying. The combination of sweet, brightly colored peas, flavorful, hearty mushrooms and onions with the tender, delicate and distinctive Forbidden rice and a hint of sweet coconut is a visually pleasing, heavenly smelling, delicious tasting treat for all the senses!

Servings: 4-8
Preparation Time: 30 min

• 1 onion, thinly sliced and cut into 1 inch strips
• 1 tablespoon coconut oil
• 1/4 cup white wine
• 1-2 tablespoons coconut cream concentrate
• 1-2 cloves garlic, finely chopped
• 4 oz mixed wild mushrooms, sliced
• 4 oz baby bello or white mushrooms, sliced or chopped
• 1/4 teaspoon thyme
• 3/4 cup milk, cream or coconut milk*
• 1 cup frozen peas, thawed
• sea salt & fresh cracked pepper
• 1 cup Forbidden or Red heirloom rice, prepared to package directions

1/2 lb sautéed ground beef or bison may be added if desired to make this meal even more hearty and nourishing, although it is wonderful the way it is.

In a preheated cast iron skillet, sauté onion with coconut oil and salt until softened and translucent. Add wine and stir until absorbed. Stir in coconut cream. Add garlic and mushrooms, season with salt, pepper and thyme, sautéing until mushrooms are mostly cooked through. Slowly add milk a bit at a time while stirring. Stir in peas, heat through, season with salt and plenty of pepper to taste.

Serve over rice for a visually pleasing and satisfying main dish or combine with the rice for a wonderful side dish.

Recipe submitted by Lydia, Salem, VA

*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.

Submit your recipe here!