#coconutlove

These tasty Paleo Vegan Berry Coconut Cups are the ideal no-bake treat for summer. They are a guilt-free treat for everyone because they are both vegan and Paleo. A delightful dessert is made when mixed berries and coconut are combined.

Ingredients: 1 cup shredded coconut. 1/2 cup almond flour. 1/4 cup coconut oil melted. 3 tablespoons maple syrup. 1/2 cup mixed berries strawberries, blueberries, raspberries. 1/4 cup coconut cream. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a bowl, combine shredded coconut, almond flour, melted coconut oil, maple syrup, and a pinch of salt. Press this mixture firmly into silicone cupcake molds, creating a crust for your cups. Place them in the freezer to set for 15 minutes. While the crust is setting, blend the mixed berries, coconut cream, and vanilla extract until smooth. Adjust sweetness if needed. Take the crust out of the freezer and pour the berry mixture over it in the molds. Return the cups to the freezer and let them set for at least 2 hours. Once set, remove the cups from the molds and serve chilled. Enjoy your Paleo Vegan Berry Coconut Cups!

Prep Time: 20 minutes

Cook Time: 0 minutes

A delightful and refreshing parfait combining the creaminess of coconut with the sweetness of mango, creating a perfect tropical treat.

Ingredients: 1 can 400ml coconut milk. 1 cup cultured coconut yogurt. 1/2 cup maple syrup. 1 tsp vanilla extract. 1 tbsp agar-agar powder. 1 cup mango puree. 1/4 cup shredded coconut toasted. Fresh mango slices for garnish.

Instructions: In a saucepan, combine coconut milk, cultured coconut yogurt, maple syrup, and vanilla extract. Sprinkle agar-agar powder over the mixture and whisk to combine. Heat the mixture over medium heat until it begins to simmer, stirring constantly. Once it simmers, remove from heat and let it cool slightly. Pour half of the mixture into serving glasses, filling them halfway. Allow it to set in the refrigerator for about 30 minutes. While the first layer sets, mix mango puree into the remaining coconut mixture. Carefully pour the mango-coconut mixture over the set layer in the glasses. Chill the glasses in the refrigerator for at least 2 hours or until fully set. Before serving, top each parfait with toasted shredded coconut and fresh mango slices. Enjoy your Coconut Mango Parfait!

Prep Time: 20 minutes

Cook Time: 10 minutes

These Raspberry Coconut Cream Popsicles are a refreshing treat with a delightful blend of fruity sweetness and creamy coconut flavor.

Ingredients: 1 cup raspberries. 1 can coconut milk. 2 tablespoons honey. 1 teaspoon vanilla extract.

Instructions: Put raspberries, coconut milk, honey, and vanilla extract in a blender. Mix until it's smooth. Place the mix into popsicle molds. Place popsicle sticks inside the molds. Let it freeze for at least 4 hours, or until it's hard. Take them out of the molds and eat!

Prep Time: 10 minutes

Cook Time: 0 minutes

This coconut curry is rich and creamy, and it's full of healthy vegetables. The dish is rich and creamy because of the Koko Freshly Pressed Coconut Milk + Calcium. It's a comforting and satisfying meal.

Ingredients: 1 can Koko Freshly Pressed Coconut Milk + Calcium. 2 cups mixed vegetables such as bell peppers, carrots, broccoli. 1 onion, chopped. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons curry powder. 1 tablespoon soy sauce. 1 tablespoon maple syrup. Salt and pepper to taste. Cooked rice, for serving. Fresh cilantro, for garnish.

Instructions: Warm up a little oil or water in a big pan over medium-low heat. Cut up the ginger, garlic, and onion and add them. For about 5 minutes, or until softened, saut. Add the curry powder and stir it in. Cook for one more minute, until the food smells good. Put the mixed vegetables in the pan and cook for 5 to 7 minutes, until they start to get a little tender. Add the soy sauce, maple syrup, and Koko Freshly Pressed Coconut Milk + Calcium. Mix things together well. Let the curry cook on low heat for 10 to 15 minutes, or until the vegetables are soft and the sauce has become a little thicker. Add pepper and salt to taste. Put the cooked rice on a plate and top it with the creamy coconut curry. Add fresh cilantro on top. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Layers of crunchy granola and toasted coconut flakes make this parfait creamy and tasty. It has the health benefits of both sweet potatoes and coconut.

Ingredients: 2 cups cooked and mashed sweet potatoes. 1 can 13.5 oz coconut milk. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup granola. 1 cup coconut flakes, toasted. Fresh mint leaves for garnish.

Instructions: In a bowl, combine mashed sweet potatoes, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mix well until smooth. In serving glasses or jars, layer the sweet potato mixture with granola and toasted coconut flakes. Repeat the layers until the glasses are filled, finishing with a layer of granola and toasted coconut on top. Chill the parfaits in the refrigerator for at least 2 hours to allow flavors to meld. Garnish with fresh mint leaves before serving. Enjoy your delightful Sweet Potato Coconut Parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes