Ingredients:

1 can coconut milk

2 tablespoons coconut oil (added as a thickener)

3 Organic apples of your choice, (peeled and chopped)

1-2 tablespoons cinnamon

Directions:

Place all ingredients in a pot and cook until apples are softened.  Pour straight into blender or food processor and blend until smooth.  Refrigerate.

Ingredients:

6 eggs

1/4 cup coconut oil

1/4 cup coconut milk

2-3 tablespoons raw honey

1 teaspoon vanilla extract

1/2 cup coconut flour

1/2 teaspoon baking powder (aluminum free)

2 teaspoons cinnamon

1/2 teaspoon sea salt

2 apples (both peeled)

Directions:

Preheat oven to 350 degrees.  Whisk the eggs, coconut milk, honey, vanilla and one pureed apple together. Combine coconut flour, baking powder, cinnamon and sea salt. Stir the dry ingredients into the wet. Measure out the coconut oil (melt oil), and add into the batter and mix. Cut the second peeled apple in half. Cut one half into slices and the other half into small pieces. Add the diced apple pieces into the batter. Grease all sides of a 8”x8” pan.  Pour the batter into your greased pan. Place apple slices all over the cake and sprinkle with cinnamon. You can also drizzle some honey over the apple slices and then sprinkle with cinnamon. Bake for 25-30 minutes, until browned on top and a toothpick comes out clean.  

Ingredients:

6 eggs

1/4 cup coconut oil

1/4 cup coconut milk

2-3 tablespoons raw honey

1 teaspoon vanilla extract

1/2 teaspoon lemon zest

1/2 cup coconut flour

1/2 teaspoon baking powder (aluminum free)

1/2 teaspoon sea salt

juice of 1/2 medium lemon

Directions:

Preheat oven to 350 degrees.  Whisk the eggs, coconut milk, honey, vanilla and lemon zest together. Combine coconut flour, baking powder and sea salt. Stir the dry ingredients into the wet. Measure out the coconut oil and then melt it in a glass bowl by putting the bowl over a small pan of simmering water.  Then pour the coconut oil into the batter and mix. Grease all sides of a 8”x8” pan.  Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 25-30 minutes, until browned on top and a toothpick comes out clean.  Place the cake on a cooling rack. After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the lemon half right over the whole cake, making sure to evenly distribute the juice.

Once cooled, top with vanilla coconut frosting.

Ingredients:

¼ cup of unsweetened organic coconut flour

¼ cup of organic unsweetened shredded coconut (optional)

¼ cup of organic coconut milk

4 eggs

Pinch of cinnamon

Splash of pure vanilla extract

Fresh or frozen blueberries or banana or both, (or other fruit you prefer)

Extra virgin organic coconut oil

Directions:

Combine coconut flour, shredded coconut, coconut milk, eggs, cinnamon and vanilla and mix until smooth. Add fruit. If using banana, mash banana before hand and add to mixture.

If you are making crepes or pancakes:

Heat a small non-stick pan. Add oil to coat. Pour batter into the center of the pan spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove.

If you are baking in a muffin tin:

Oil a 6-muffin tin and add batter, (approximately ¼ cup of mixture for each muffin). Sprinkle shredded coconut on top of each muffin (optional). Bake at 350 degrees for 15 to 20 minutes.

Ingredients:

For the Coconut Tart Shells:

2 egg whites

2 cups of unsweetened organic shredded coconut

For the Chocolate and Coconut Cream:

1/2 cup of organic coconut milk

8 ounces of 100% cacao unsweetened baking chocolate

1-2 tablespoons raw honey

Directions:

For the Coconut Tart Shells:

Preheat oven to 350 degrees.

Whisk egg whites lightly and stir in coconut.

Grease a muffin tin with coconut oil and press a large spoonful of coconut mixture into each cup, pushing it evenly into the bottom and up the sides.

Bake for 12-15 minutes, or until golden brown. Let cool in muffin pan.

For the Chocolate and Coconut Cream:

Heat coconut milk.  Add raw honey.

Place chocolate into a bowl and pour hot milk over it. Stir until chocolate melts and mixture becomes satiny-smooth.