by Dr. Bruce Fife contains over 180 recipes using coconut
cream, coconut milk, coconut oil, freeze dried coconut, and other
coconut products. It tells you how to open coconuts, make your own
coconut milk, and gives you great healthy recipes all containing
coconut.
Hot Chocolate
Use either coconut milk or coconut cream and add a teaspoon of cocoa
powder or carob powder and the sweetening of your choice. It is better
than any hot chocolate you have every had! Since there are very few hot
chocolates that do not contain partially hydrogenated vegetable oils, if
you want to be healthy, this is a much better choice.
Whipped Cream
This cream can be whipped just like whipping cream. It will form nice
soft peaks and is wonderful in coffee, tea or any warm drink. During the
summer months it is too warm to use room temperature cream for whipping.
We suggest you place the coconut cream in the refrigerator overnight
prior to whipping. If the coconut cream is cold it whips very nicely.
To make whipped cream, place your cold coconut cream into a bowl and put
your mixer on the highest speed it will go. This takes a little longer
than regular whipping cream, but it will eventually whip into nice soft
peaks, similar to cool whip. Just add the sweetener of your choice and a
little vanilla.
Creamy Coconut Dressing
You may also wish to add 1 teaspoon of either cinnamon (or 1 drop of
cinnamon essential oil), cardamon or curry powder to a cup of the
coconut cream (instead of the vanilla). Any of these options will make
delicious dressings for either fruit or vegetable salads. Check out
Coconut Lover's Cookbook for more ideas.
Dill Dip
Coconut milk with vinegar or lemon juice and seasoning is wonderful when
added to 1 carton coconut cream, 1 16oz tub of cultured sour cream,
coconut vinegar, dill (one or two drops of dill essential oil provides
living frequency) and sea salt. It is delicious, and contains no soy, no
preservatives, and no junk.
Ice Cream (From Dr. Bruce Fife's book: Coconut Lovers Cookbook)
2 (250 ml) boxes of coconut cream
2 1/2 tablespoons natural sugar (or 4 teaspoons natural sugar and a dash
or two of stevia)
Dash of salt
1 egg
1 tablespoon vanilla
Combine the coconut cream, sweetener, and salt in a saucepan. Cook over
medium heat, stirring occasionally until the mixture almost boils.
Reduce heat to low. In a bowl beat egg. Gradually stir about 1/2 cup of
the coconut cream mixture into the beaten egg. Slowly stir this off
mixture into the remaining hot coconut mixture. Cook over low heat,
stirring constantly until slightly thickened, about 2-3 minutes. Stir in
vanilla. Remove from heat and let cool. Use an ice cream maker to cool
and create a nice creamy ice cream.
If you do not own an ice cream maker then pour this into a container to
freeze. Ice cube trays work very nicely. When the mixture is almost
totally solid (but not too hard) place it in a blender and blend on
high. If the cubes are too hard it will not blend. If this happens just
let it sit out for a few minutes until it begins to melt. Once you have
blended the almost frozen coconut mixture you may return it to the
freezer and freeze. This blending helps to create fine ice crystals so
you will have the texture of commercial ice cream.
Variations:
Coconut Pineapple Ice Cream: Add 1 1/4 cup Pineapple Juice and 1/3 cup
toasted coconut
Orange Cream Delight: Add 1 1/4 cup Orange Juice.
Strawberry Ice Cream: Add 1 1/2 to 2 cups of strawberries
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