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Sample Recipes

 

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

 

 

 

 

 

 

 

DISCLAIMER

The information provided on this website is intended for educational purposes only, and should not be considered a replacement for the expert advice of a qualified health practitioner. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

 



The statements on this site have not been evaluated by the FDA, and as such,
shall not be construed as medical advice, implied or otherwise.

TheCenterForHealth