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10 INGREDIENTS 10 RECIPES USING OUR COCONUT JERKY




FRESH TOASTED COCONUT MILK

Yields: 2-4 serving2 ( 2.5 cups ) 

1 pack  Foreal Food’s Nothing But Coconut

2 cups of  water

  1. Add Foreal Food’s Nothing But Coconut to a high-speed blender with one cup of water. 
  2. Blend until smooth and creamy.
  3. Put it in your coffee, add it to your cereal, drink it on its own, it will work anywhere you use traditional milk

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MANGO KALE MORNING SMOOTHIE

Yields: 2 servings


1 bunch chopped kale leaves, stems removed

1 medium Banana, cut into bite-size pieces

1 medium fresh Mango peeled and cut into  bite-size pieces (be careful of the giant core!) 

1 cup FRESH TOASTED COCONUT MILK

  1. Add all ingredients into a high-speed blender and puree until smooth. (add more coconut milk or water for a thinner consistency. 

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STICKY AND SPICY COCONUT RICE

Yield: 2 servings 

 

1 cup short-grain white or brown rice

1 cup FRESH TOASTED COCONUT MILK

1 pinch salt

3-4 fresh Thai chiles finely chopped


*optional 2 sprinkles coconut sugar

  1. Cook the rice according to directions on the bag
  2. When rice is done stir in fresh coconut milk, Thai chiles and salt to taste. 

* Add coconut sugar on top for an added sweetness

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FRIED COCONUT RICE

Yields: 2 servings 


1 tablespoon coconut oil

2 cups cooked short-grain white or brown rice

2-3 fresh Thai chiles finely chopped

1 pack your favorite coconut jerky cut into small pieces

1 tablespoon coconut aminos

  1. Get a saute pan as hot as possible and add the coconut oil and rice 
    1. be sure to break up the rice before you put it into the pan
  2. Cook until rice is nice and crispy then fold in chiles and coconut jerky and coconut aminos. 

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SUMMER CAST IRON CHARD KALE

Yields: 2 servings 


2 tablespoons extra virgin olive oil

2 bunches green curly kale triple-washed, stem removed and roughly chopped

1 lemon

1 pinch  salt

1 pinch  pepper

  1. Heat the olive oil in a large pan over medium heat
  2. Stir in greens, in batches if working with a small pan; cook until crispy and wilted, about 3-5 minutes per batch.
  3. Squeeze a bit  lemon juice on the greens
  4. Sprinkle cooked kale with salt and pepper and serve hot. 

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EASY MANGO ICE CREAM

Yields: 2 servings 


1 mango cut into bite-size pieces and frozen

2 bananas peeled, cut into bite-size pieces and frozen

1 bag Nothing But Coconut


  1. Place mango and banana in a high-speed blender and blend until creamy
  2. If needed you can add a bit of water or non-dairy milk to help get it going
  3. Scoop into a bowl, top with NBC strips and enjoy

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OVERNIGHT CHILLED COCONUT OATS

Yields: 2 servings


1 cups rolled oats

1/2 cup FRESH TOASTED COCONUT MILK

½ cup water

*optional fresh fruit your choice


  1. Mix oats, coconut milk, and water into a bowl and place in the refrigerator for 12 hours.
  2. Add toppings your choice and serve

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HOT COCONUT AND MANGO OATS

Yield: 4 servings


2 cups rolled oats

1/2 cup FRESH TOASTED COCONUT MILK

½ cup of water

1 mango cut into bite-sized pieces

1 tablespoon coconut sugar


  1. Mix oats coconut milk and water in a microwave-safe bowl and microwave on high for 2 minutes.
    1. Can be cooked on the stovetop on medium-high heat in a saucepan for 3-5 minutes. 
  2. Stir in sugar, mango and serve

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CHILLED THAI RICE NOODLES

Yields: 4 servings


1 pack Thai rice noodles

1 pack your favorite coconut jerky roughly chopped

2-3 fresh Thai chiles finely chopped

1 teaspoon fresh lime juice

2 teaspoons coconut aminos

½ cup FRESH TOASTED COCONUT MILK


  1. Cook noodles according to package directions. 
    1. Be careful not to overcook!
  2. Stir in jerky, chiles, lime juice and coconut aminos
  3. Stir in coconut milk 1 spoonful at a time until desired consistency

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NO BAKE COCO-NUT COOKIES


3 tablespoons coconut oil

2 tablespoons FRESH TOASTED COCONUT MILK

½ cup of coconut sugar

1 cup rolled oats

1/2 bag Nothing But Coconut cut into bite-size pieces

1/3 cup crunchy nut butter

1 dash salt


  1. Using a saucepan on medium heat, melt coconut oil
  2. Stir in coconut milk, coconut sugar and rolled oats and simmer on low heat for 2 minutes.
    1. Microwave version- Add coconut oil, coconut sugar, and rolled oats into a bowl and microwave for 2 minutes. 
  3. Fold in NBC, nut butter and salt
  4. Using a spoon place desired sized dollops on parchment paper and freeze for 20-30 minutes (until firmed)
  5. Serve with a glass of coconut milk and try not to eat the whole batch at once

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