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

Thai Curry Clam Chowder

Recipe by Stephen Rogers and Hailey Dallas


  • 1 potato (russet variety, or 2 small red potatoes will work)
  • 2 oz finely chopped bacon
  • ½ TBS fennel (minced)
  • 1 clove garlic (sliced thin)
  • 1 TBS green curry paste
  • ¼ cup white wine
  • 3 TBS Coconut Cloud Coconut Milk Creamer- Original
  • 6.5 ounces warm water
  • 1/8 cup fresh lime juice
  • 12 little neck clams
  • 1 ½ cups chopped clams and the juices they are packed in


  1. Peel and dice the potato, then boil in salt water until fork tender, about 5-9 minutes.
  2. Cook the bacon in a large sauce pan over medium heat until it just starts getting crispy. Add the fennel, garlic, and green curry paste until ingredients have turned slightly translucent.
  3. Pour in the wine and simmer until it reduces by about half. Combine the Coconut Cloud creamer and warm water and add your coconut milk mixture and lime juice to the pot and return to a simmer.
  4. Follow up by adding the potato, chopped clams and juice.
  5. *Optional – at this step, if you want a creamier thicker soup, place the liquid in a blender and pulse to blend, or blend with a hand held stick blender.
  6. Add in the whole little neck clams. Cover and cook until the little necks have opened, about 5 to 8 minutes.
  7. Throw away any clams that did not open.
  8. Season the chowder to taste with salt and pepper. Enjoy!

Turmeric Ginger Hummus

Recipe by Stephen Rogers and Hailey Dallas


·       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


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!

sizzling spaghetti with crab

Recipe by Stephen Rogers and Hailey Dallas


·       1 lb spaghetti pasta


·       2 TBS olive oil

·       6 cloves garlic, sliced thin

·       1 shallot, peeled and sliced thin

·       1 tsp salt

·       1 tsp chili flakes

·       ½ cup dry white wine

·       1 lb lump crabmeat

·       2 TBS Coconut Cloud Original coconut milk creamer

·       4 oz water


·       Juice of 1 lemon

·       ½ cup basil, roughly chopped

·       ½ cup parsley, roughly chopped

·       Freshly cracked pepper, to taste

·       Parmesan cheese to taste



1.     In a large pot, bring salted water to a boil and cook spaghetti until about al dente (following package instructions).

2.     For the sauce, heat olive oil in a skillet over medium heat, add garlic, shallots, salt, and chili flakes. Cook until garlic and shallots are soft but the garlic is not browned.

3.     Add the wine and bring the heat up to medium high. Cook until the wine is reduced by half, this will be about 3 minutes.

4.     Remove the sauce from the heat.

5.     Once the pasta is almost done, about 1 minute left, return the sauce to the heat. Reserve ¼ cup of the pasta water and then drain the pasta.

6.     Combine the 4oz warm water with the Coconut Cloud Creamer and stir until dissolved,

7.     Add the pasta, crab, reserved pasta water and coconut creamer mixture to the sauce. Simmer and stir gently for about 1 minute.

8.     Remove from heat and stir in lemon juice, basil, and parsley. Season with pepper and cheese if desired.


Coconut Cloud Carrot Ginger Soup (Vegan) 

Thank you Donna for this tasty submission! Keep up the creativity in the kitchen!

Grilled Pineapple Caprese Skewers from Nosh and Nourish

Don't forget to use Coconut Cloud for the coconut milk in this recipe! Here, 1-1.5 TBS of Coconut Cloud mixed with 1 oz of water will yield 2 TBS of coconut milk.


Grilled Pineapple Caprese Skewers with Coconut Macadamia Balsamic Dipping Sauce --- the perfect summer party appetizer!


  • 16  golden snacking tomatoes (I used the NatureSweet brand, called Sunbursts)
  • 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 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)


  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!

Yields 8 Skewers

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