HERE'S YOUR SWAP OUT CHEAT SHEET!

3 TBS Coconut Cloud mixed with 8 oz warm water = 1 cup light coconut milk

4 TBS Coconut Cloud mixed with 8 oz warm water = 1 cup full fat coconut milk


Matcha Green Tea Ice Cream

Recipe by Stephen Rogers and Hailey Dallas

Ingredients:

  • 12 oz hot water
  • 4 TBS Coconut Cloud Matcha Green Tea instant latte mix
  • 7 oz almond milk
  • 3 ½ oz. agave syrup
  • 3 ½ oz turbinado sugar

Directions:

  1. Warm the almond milk, agave syrup and turbinado sugar in small saucepan until the sugar dissolves.
  2. While that is heating, mix the Coconut Cloud Matcha Green Tea latte mix with the hot water and stir until dissolved.
  3. Stir the tea and almond milk mixtures together and chill in the refrigerator for 1 hour. (When churned later on, this will allow for a finer texture on the ice cream.)
  4. Churn in your home ice cream machine until it looks like soft serve consistency.
  5. Transfer to another air tight container for storing, and chill for another hour in the freezer until hardened. Then scoop and enjoy!

Vanilla Coconut Rice Pudding

Recipe by Stephen Rogers and Hailey Dallas

 
 

Ingredients:

  • 1/2 cup cooked long grain or basmati rice (left over take-out rice works great for this!)
  • 1 cup warm water
  • 4 TBS Coconut Cloud coconut milk creamer – Vanilla flavor
  • 2 TBS sugar
  • 1/8 tsp cardamom
  • 1/4 cup golden raisins
  • 1/4 cup slivered almonds
  • Shredded coconut (sweetened or un-sweetened) for garnish *optional

Directions:

  1. Combine Warm water and Coconut Cloud Vanilla creamer.
  2. In a large non-stick saute pan over medium heat, combine the cooked rice and half the coconut milk and heat until boiling.
  3. Reduce heat to a simmer until the mixture begins to thicken, 3 to 5 minutes.
  4. Increase to medium heat and add remaining coconut milk, sugar, and cardamom and cook until mixture begins to thicken again, about 8 minutes.
  5. Once thickened, pull from heat and optionally mix in the raisins and almonds.
  6. Either pour into serving dishes or a larger bowl, with plastic wrap directly on the surface of the pudding.
  7. Serve chilled or at room temperature and garnish with more almonds, raisins, and coconut if desired.

100% Dairy-Free Chocolate Pudding

 
 

NOSH AND NOURISH RECIPE - COCONUT CLOUD CHOCOLATE COOKIES

Check out this new recipe from the Nosh and Nourish Blog!! Baking with Coconut Cloud?! YES, PLEASE!!

 

Coconut Cloud Chocolate Cookies

Coconut Cloud Chocolate Cookies // via Nosh and Nourish

Ingredients

·         4 tablespoons Coconut Cloud powder*

·         1 cup Warm Water

·         3  farm fresh eggs

·         1 tablespoon

·         Melted Coconut Oil

·         1⁄4 cup Coconut Sugar

·         1⁄4 cup honey

·         1 1⁄4 cup coconut flour

·         1 teaspoon Baking Soda

·         1⁄4 cup Cocoa Powder

·         1⁄2 cup Dark Chocolate chips (use Enjoy Life dairy-free choc chips if you want to keep paleo)

Notes

*You can order the Coconut Cloud powder here.
**Alternative flours like coconut flour can be a bit finicky to bake with... so be sure to follow the recipe and instructions exactly!

Instructions

1.       In a large mixing bowl, whisk together the Coconut Cloud powder and the warm water. 

2.       Add in all remaining ingredients, except for the chocolate chips. Stir until thoroughly combined. Finally, gently stir in chocolate chips. 

3.       Refrigerate dough for at least one hour. 

4.       Preheat oven to 350 degrees. 

5.       Roll out dough between 2 pieces of parchment paper. It's too sticky to roll without the paper. 

6.       I used small mason jar lids to cut out perfect circles, but you can use whatever cut-outs you want. 

7.       Bake for 16 - 18 minutes, or until lightly browned and not super mushy. 

8.       Allow to cool / harden before you devour them.

Yields 18 Cookies

Direct Link to Recipe:

http://noshandnourish.com/content/grain-free-double-chocolate-coconut-cookies-paleo