RECIPES
Outrageous Apricot Coconut Spread
from Coconut Cuisine by Jan London
Ingredients
1 cup dried apricots
1/2 cup hot water
1/3 cup Coconut Cream
1 tablespoon Coconut Spread (well
blended)
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
Directions
- Place apricots in the water and let stand
for 30 minutes until they soften.
- Drain and reserve water.
- In a food processor, puree all the ingredients
including the soaking water.
- If more sweetness is desired add a touch of
stevia.
Variations & Notes
This spread is truly outrageous. Serve
with pancakes, or bread, or over puddings or porridge,
as pie filling for a pie crust in the raw or simply
alone.
Baked Apples
from Coconut Cuisine by Jan London
Ingredients
Apples
a mixture of Coconut Spread,
Sesame Tahini, Raisins, cinnamon, and Sea Salt
Directions
- Remove the core from the apples including
the seeds without piercing the bottom of the
apple.
- Fill each apple with the mixture.
- Bake at 350 degrees F for 30-40 minutes.
Variations & Notes
If you prefer raw foods, try using this as a
spread on your fresh apples and other fresh fruits.
Date Nut Treat
from Coconut Cuisine by Jan London
Ingredients
1 large Madjool date
2 Tbsp Coconut
Spread,
well-blended
2 or 3 Walnut halves, finely chopped
Freeze-Dried Coconut
Directions
- Remove
the pit from the date.
- Dice
the date and combine with the chopped walnuts
and blend in the coconut spread.
- Form
into 1 or 2 firm balls.
- Roll
the balls in coconut flakes.
- Refrigerate.
Avocado Spread
from Coconut Cuisine by Jan London
Ingredients
- 1
avocado
- ¼
cup onion, diced
- 1
tbsp Coconut Spread
- juice
of 1 lemon or to taste
- 2
drops Stevia,
clear liquid
- few
pinches ground cumin
- Sea Salt
Directions
- In
a bowl, mash avocado pulp with a fork. Blend in the coconut spread and add the
onions
- In
a cup, combine lemon juice with stevia, cumin
and sea salt.
- Combine all ingredients and blend well. Adjust
seasonings to taste.
Variations & Notes
Serve
as a sandwich with lettuce, sprouts, and tomato,
or as a dip for raw vegetables. Servings:
1-2
Other Spread Ideas
Variations & Notes
Here are some more ideas:
Mix 1/2 Coconut Spread and 1/2
any nut butter of your choice (Almond butter is
nice, but so is macadamia nut butter, cashew butter
andeven peanut butter). Use this to spread
on apples, in celery, etc. Add Coconut
Milk to thin it slightly and use it as a dressing
for a fruit or veggie salad. Or use as a
spread on crackers or toast!
Another product you may be interested in is: Low Temperature Dehydrated Coconut - Produced from mature coconuts. The white coconut meat is grated into various desired sizes and dried at temperatures below 103 degrees F. It is available in Macaroon/Fine, Medium Flakes, Large shreds and Chips.
This
delicious coconut spread is made by first drying the coconut at low temperatures and
then grinding it into a paste. Our manufacturers
in the Philippines do a special processing of our coconuts so the temperature remains low and this spread and our dehydrated coconut can be considered "raw". 