Chia Turmeric Super Smoothie

Chia Turmeric Super Smoothie

Want more spice and flavor in your smoothies? This recipe takes it to the next level by using our Coconut Cloud Turmeric Ginger mix:

Chia Turmeric Super Smoothie

Ingredients:

  • 2 TBS soaked chia seeds
  • 1 frozen banana
  • 3 TBS Coconut Cloud Turmeric Ginger latte mix
  • 8 oz water
  • 1/2 cup ice
  • 1/4 tsp cinnamon
  • Coconut sugar to taste

Directions:

  1. Place the chia seeds in a cup or jar, add 1/2 of the water (4 oz), and stir thoroughly to combine. Set the mixture aside for 10 minutes, or refrigerate overnight or up to 4 days.
  2. Transfer the chia mixture to a blender. Add the banana, Coconut Cloud Turmeric Ginger latte mix, ice, cinnamon, and the rest of the water. Blend until smooth, adding the coconut sugar to taste.
  3. Enjoy!

Matcha Green Tea Ice Cream

Matcha Green Tea Ice Cream

There's no better way to end the day than with ice cream! Treat yourself with this dairy-free recipe:

 
 

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!

Coconut Cloud Carrot Ginger Soup (Vegan)

Coconut Cloud Carrot Ginger Soup (Vegan)

We had a Facebook contest to let our followers show us their favorite way to use Coconut Cloud! Our winner, Donna Dowling, came up with this homemade soup to show off her creativity:

Coconut Cloud Carrot Ginger Soup (Vegan)

Ingredients:

  • 1 lb. organic carrots, peeled and sliced thin
  • 1 medium organic onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 TBS coconut oil
  • 2 tsp grated fresh ginger, or a heaping 1/2 TBS of ginger paste
  • 1 1/2 tsp curry powder
  • 1 1/2 tsp group cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 1/2 cups organic, low sodium vegetable broth, divided (so that the 1/2 cup is ready to use first)
  • 8 TBS Coconut Cloud mixed with 2 cups warm water
  • 2/3 cup crunchy organic peanut butter (optional, may be omitted)
  • Additional water as needed for thinning the soup
  • Garnish: chopped cilantro and chopped peanuts

Directions:

  1. Melt coconut oil in a dutch oven or heavy bottomed soup pot over medium-low heat. Sweat the onion for 5-7 minutes, stirring frequently to prevent sticking or burning. When the onions soften, add ginger, curry, cumin and garlic. Stir constantly for 1-2 minutes, allowing flavors to develop. Add the carrots and 1/2 cup of the broth and stir frequently for another 3-4 minutes.
  2. Add remaining 2 cups broth to pot and give all a good stir. Turn the heat to medium and bring to a boil. Reduce heat, cover top partially and simmer until carrots soften, stirring occasionally, about 7-10 minutes depending on thickness of carrots. If needed, add a little water or more broth.
  3. While carrots are softening add Coconut Cloud to water, mix well with whisk and set aside.
  4. When carrots soften, taste, and add salt and/or pepper if desired to taste. If mixture seems a little thick, thin it out with a small amount of water. Add in Coconut Cloud liquid coconut milk and stir, Working in small batches, blend the mixture with an immersion blender, high speed blender, or food processor. Leave a few chunks of carrot to add texture.
  5. Add peanut butter (if desired) and continue to stir until blended.
  6. Serve in bowls with garnish of cilantro and/or chopped peanuts. Goes well with crusty, whole grain bread!

Matcha Green Tea Chocolate Chip Pancakes

Matcha Green Tea Chocolate Chip Pancakes

Adding matcha to dishes is an easy way to boost antioxidants. This recipe uses our Matcha Green Tea mix to give pancakes healthy benefits:

Matcha Green Tea Chocolate Chip Pancakes

Ingredients:

Dry

  • 1/2 cup plus 1 TBS all-purpose flour (you can use gluten-free flour if preferred)
  • 3 TBS Coconut Cloud Matcha Green Tea Latte mix
  • 1 TBS coconut sugar
  • 2 tsp baking powder
  • 1/2 cup dairy-free chocolate chips
  • Salt

Wet

  • 8 oz water
  • 1 & 1/2 TBS coconut oil, melted
  • 1 egg or 1 flax egg

Directions:

  1. In a large bowl, sift together flour, Coconut Cloud Matcha Green Tea Latte mix, coconut sugar, baking powder, and salt.
  2. Create a well in the center and pour in the water, egg or flax egg, and melted coconut oil; mix until just smooth. Gently fold in the chocolate chips.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. 

Dairy-Free Creamsicle Smoothie

Dairy-Free Creamsicle Smoothie

There's no better way to beat the summer heat than with a healthy smoothie! With only six ingredients, you can whip up this smoothie in no time:

Dairy-Free Creamsicle Smoothie

Ingredients:

  • 1 frozen banana
  • 1 orange, peeled and segmented
  • 3 TBS Coconut Cloud Vanilla coconut creamer
  • 6 oz water
  • 1/2 cup ice
  • 1/2 vanilla bean (scraped), or 1 tsp vanilla extract

Directions:

  1. Combine all ingredients in blender and blend on high until smooth.
  2. Enjoy!

Vanilla Coconut Rice Pudding

Vanilla Coconut Rice Pudding

Our Coconut Cloud Coconut Milk creamers are the perfect addition to thicken up a dairy-free dish. Raisins, slivered almonds, and Coconut Cloud Vanilla make for the perfect creamy and crunchy bite in this recipe:

 
 

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.

Turmeric Ginger Pancakes

Turmeric Ginger Pancakes

More fluffy goodness is coming your way! Our Turmeric Ginger Pancakes turn bland original pancakes into a flavorful delight:

Turmeric Ginger Pancakes

Ingredients:

Dry

Wet

  • 8 oz water
  • 1 & 1/2 TBS coconut oil. melted
  • 1 egg or 1 flax egg
  • 1 tsp grated fresh ginger (optional)

Directions:

  1. In a large bowl, sift together flour, Coconut Cloud Turmeric Ginger latte mix, coconut sugar, baking powder, cinnamon, and salt.
  2. Create a well in the center and pour in the water, egg or flax egg, melted coconut oil, and grated fresh ginger; mix until just smooth.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. 

Green Smoothie with Matcha

Green Smoothie with Matcha

Get ready for your new favorite healthy smoothie! Using our Coconut Cloud Matcha Green Tea mix, this recipe is packed with antioxidants and vitamins:

Green Smoothie with Matcha

Ingredients:

  • 1 frozen banana
  • 1 cup spinach
  • 1 cup pineapple
  • 3 TBS Coconut Cloud Matcha Green Tea latte mix
  • 6 oz water
  • 1/2 cup ice

Directions:

  1. Combine all ingredients in blender, blend on high until smooth.
  2. Enjoy!

Nosh and Nourish: Coconut Cloud Chocolate Cookies

Nosh and Nourish: Coconut Cloud Chocolate Cookies

Another great recipe courtesy of Nosh and Nourish! These Coconut Cloud Chocolate Cookies are what dreams are made of. Lightly sweetened, grain-free, gluten-free, nut-free, packed with protein, and absolutely delish:

Coconut Cloud Chocolate Cookies

Ingredients:

  • 4 tablespoons Coconut Cloud Original
  • 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 chocolate chips if you want to keep paleo)

Directions:

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

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

For the full recipe, visit http://noshandnourish.com/content/grain-free-double-chocolate-coconut-cookies-paleo

Turmeric Ginger Hummus

Turmeric Ginger Hummus

This is no ordinary hummus recipe. Kick up the flavor with our Turmeric Ginger Hummus:

 
 

Turmeric Ginger Hummus

Recipe by Recipe by Stephen Rogers and Hailey Dallas.

Ingredients:

  • 1 15oz can of chickpeas, drained and rinsed
  • 2 TBS Coconut Cloud Turmeric Ginger Golden Milk Latte mix
  • 4 oz. warm water
  • 1 clove garlic
  • ¼ cup coconut oil
  • 2 TBS lemon juice
  • 2 TBS tahini paste
  • 1 tsp cumin
  • 2 tsp salt
  • ¼ tsp paprika

Directions:

1.     Mix the Coconut Cloud Turmeric Ginger Latte Mix with the 4 oz warm water and stir until dissolved. Set aside.

2.     Melt the coconut oil in a microwavable bowl or in a small saucepan over the stove top.

3.     In a food processor, combine chickpeas, dissolved Turmeric Ginger latte mixture, garlic, lemon juice, tahini paste, cumin, salt, and paprika. Blend until combined.

4.     Drizzle in coconut oil while blending. Blend until smooth.

5.     Enjoy with your favorite fresh veggies or pita chips!

Coconut Lemon Pancakes

Coconut Lemon Pancakes

Brighten up your morning! Coconut and lemon give these pancakes have a fresh twist:

Coconut Lemon Pancakes

Ingredients:

Dry

  • 1/2 cup plus 1 TBS all-purpose flour (you can use gluten-free flour, if preferred)
  • 3 TBS Coconut Cloud Vanilla Dried Coconut Milk Creamer
  • 1 TBS coconut sugar
  • 2 tsp baking powder
  • Pinch of salt

Wet

  • 8 oz water
  • 1 1/2 TBS coconut oil, melted
  • 1 egg or 1 flax egg
  • 1/2 TBS lemon zest
  • 1 tsp pure vanilla extract

Directions:

  1. In a large bowl, sift together the flour, Coconut Cloud Vanilla creamer, coconut sugar, baking powder, and salt. Create a well in the center and pour in the water, egg, or flax egg, lemon zest, vanilla, and melted coconut oil; mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on each sides and serve hot.

Toasted Coconut Mocha Frappuccino

Toasted Coconut Mocha Frappuccino

Our Toasted Coconut Mocha Frappuccino is the perfect decadent drink for any time of the day! Use Coconut Cloud to make coconut milk, it's that easy:

100% Dairy-Free Chocolate Pudding

100% Dairy-Free Chocolate Pudding

Everyone loves pudding, but what if your dairy-free? This recipe takes out the dairy while still keeping the rich, creamy consistency:

Nosh and Nourish: Grilled Pineapple Caprese Skewers

Nosh and Nourish: Grilled Pineapple Caprese Skewers

Grilled Pineapple Caprese Skewers with Coconut Macadamia Balsamic Dipping Sauce are the perfect summer party appetizer! This recipe from Nosh and Nourish will have your guests salivating in no time. Don't forget to use Coconut Cloud for the coconut milk in this recipe!

Ingredients:

  • 16  golden snacking tomatoes

  • 16  Fresh Basil Leaves

  • 8 ounces fresh mozzarella balls

  • 1⁄2  a large pineapple (cut into thick rings)

  • 1⁄4 cup Ellyndale's Macadamia Nut Oil (for the sauce)

  • 2 tablespoons coconut milk (for the sauce): 1-1.5 TBS of Coconut Cloud mixed with 1 oz of water will yield 2 TBS of coconut milk.

  • 1 tablespoon aged balsamic vinegar (for the sauce)

  • 1⁄2 tablespoon Dark Amber Maple Syrup (for the sauce)

  • 1 pinch of sea salt (for the sauce)

Directions:

  1. Cut a fresh pineapple into thick 1 inch slices. Cut off the peel and core. 

  2. Grill on high for approximately 4 minutes per side. Then, remove from grill and cut into 1 inch pieces.

  3. Assemble your skewers: 1 golden tomato, 1 large fresh basil leaf, 1 small ball of fresh mozzarella. If using long skewers, repeat one more time so that there's two of everything on the skewer. Or if you're using shorter party toothpicks, you can just use one of everything. Totally up to you!

  4. Combine the sauce ingredients in a small bowl and whisk together until combined. 

  5. Serve and enjoy!

For the full recipe visit http://noshandnourish.com/content/grilled-pineapple-caprese-skewers-coconut-macadamia-balsamic-dipping-sauce

Chocolate Coconut Overnight Oats

Chocolate Coconut Overnight Oats

Making overnight oats is great for when you have an early start to the day - just grab it out of the fridge and go! This recipe takes all the fuss out of the morning rush:

DIY Hot Chocolate Mix

DIY Hot Chocolate Mix

There's nothing like a cup of hot chocolate on a rainy or snowy day. This simple mix is easy to store - just add hot water or milk and enjoy!

 
hotchocolate.jpg
 

DIY Hot Chocolate Mix

Ingredients:

·       1/4 cup powdered sugar

·       1/8 cup cocoa powder

·       1/3 cup Coconut Cloud Coconut Milk Creamer, Original or Vanilla flavor

·       1/8 tsp fine salt

·       1/4 tsp cornstarch

·       Small pinch of cayenne pepper (optional)

Directions:

1.     Combine all ingredients together either by sifting, whisking or pulsing briefly in a food processor. Dry mix can be stored for up to a year.

2.     2 TBS of mix per 6-8 oz mug, just add hot water or milk and stir!

Coconut Cloud Coffee

Coconut Cloud Coffee

Making a delicious dairy-free cup of coffee is so easy when you use Coconut Cloud. Find out how to make it with our simple recipe: