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Brown Sugar Coconut Latte
Breakfast

Brown Sugar Coconut Latte

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine canned coconut milk, coconut milk beverage, brown sugar, coconut oil, and coconut extract in a saucepan. Heat over low heat until hot. Use an immersion blender to froth milk mixture until foamy.
  2. 2 Pour coconut milk mixture into a large mug, holding foam back with the back of a spoon. Pour in coffee and add foam on top.

By Yoly

Homemade Vegan Coconut Yogurt
Breakfast American

Homemade Vegan Coconut Yogurt

Prep
5 min
Cook
10 min
Total
990 min

Instructions

  1. 1 Whisk coconut milk in a large, heavy saucepan until smooth. Sprinkle agar-agar flakes on top. Let sit, undisturbed, until flakes are rehydrated, about 5 minutes.
  2. 2 Heat the milk gently over medium-low heat, stirring constantly, until a thermometer inserted into the center reads 180 degrees F (82 degrees C). Reduce heat to low and cook, stirring occasionally, until agar-agar is fully dissolved, about 5 minutes.
  3. 3 Remove the saucepan from the stovetop. Let milk cool, stirring occasionally, until it reaches 115 degrees F (46 degrees C). Speed up the cooling process by placing the saucepan in an ice water bath; stir continually until it reaches the correct temperature.
  4. 4 Open the probiotic capsules and sprinkle the powder over the milk. Discard capsules. Stir in sugar until dissolved.
  5. 5 Transfer the yogurt mixture to sterilized glass jars and cover with lids, or leave in the saucepan and cover. Let sit in a warm place, about 110 degrees F (43 degrees C), until thickened to desired consistency, 12 to 24 hours.
  6. 6 Chill yogurt in the refrigerator until set, 4 to 6 hours.

By ChefJackie

Sweet Coconut Oatmeal
Breakfast

Sweet Coconut Oatmeal

4.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Bring coconut milk to a gentle boil in a small saucepan over medium-low heat. Stir in oats and honey; lower heat and simmer until milk has mostly been absorbed, about 15 minutes.
  2. 2 Sprinkle coconut flakes, brown sugar, and cinnamon into oatmeal. Cook until oats are creamy and flavors are combined, about 5 minutes.

By dalliance

Dairy-Free Coconut French Toast
Breakfast

Dairy-Free Coconut French Toast

Prep
10 min
Cook
30 min
Total
520 min

Instructions

  1. 1 Empty coconut milk into a medium bowl. Whisk until well emulsified. Add soy milk, garbanzo bean flour, and cornstarch and stir until the ingredients have blended together. Empty the mixture into a glass baking dish large enough for all of the bread pieces to fit.
  2. 2 Dunk the bread in the mixture, making sure all pieces are well covered with the mixture. Cover with plastic wrap and place into the refrigerator, 8 hours to overnight.
  3. 3 Heat 2 tablespoons olive oil in a large, flat saute pan or griddle over medium heat for 2 to 3 minutes. Add slices of French toast, working in batches if needed, and cook until golden brown, about 10 minutes. Flip and cook the other side for 10 minutes more. Increase heat to medium-high and flip again; cook until nicely browned, about 5 minutes more per side.

By erinwyso

Coconut and Cinnamon Rice Cereal
Breakfast

Coconut and Cinnamon Rice Cereal

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Cook butter in a small saucepan over medium heat until beginning to brown, 2 to 3 minutes.
  2. 2 Grind uncooked rice in a blender until grains are broken; add to butter, cook and stir until lightly browned, about 5 minutes.
  3. 3 Stir coconut milk, water, sugar, and cinnamon together in a bowl to dissolve sugar; gradually add to rice, stirring constantly.
  4. 4 Reduce heat to low, cover saucepan, and simmer until rice is tender, about 20 minutes.

By Moragan Jones

Chia Coconut Pudding with Coconut Milk
Breakfast American

Chia Coconut Pudding with Coconut Milk

4.8

Prep
10 min
Cook
Total
30 min

Instructions

  1. 1 Whisk together sweetened and unsweetened coconut milks, agave nectar, vanilla extract, cinnamon, and salt in a bowl; stir in chia seeds. Allow mixture to soak until thickened, at least 20 minutes, or cover the bowl with plastic wrap and refrigerate overnight.
  2. 2 Stir pudding and top with strawberries.

By Donna Kim

Creamy Coconut-Banana Oatmeal
Breakfast

Creamy Coconut-Banana Oatmeal

4.0

Prep
5 min
Cook
3 min
Total
8 min

Instructions

  1. 1 Combine milk and oats in a microwave-safe bowl. Cook in the microwave until oatmeal starts to bulge at the top and has a smooth, creamy consistency, 1 to 3 minutes.
  2. 2 Mix in banana, coconut milk, and shredded coconut until well combined. Sweeten with sugar to taste.

By fiestyturtle

Coconut Overnight Oats
Breakfast

Coconut Overnight Oats

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Combine oats, coconut milk beverage, Greek yogurt, chia seeds, and 1 tablespoon coconut flakes in an 8-ounce Mason jar. Stir until well combined, and cover with a lid. Refrigerate for 8 hours, or overnight.
  2. 2 Top with ½ tablespoon coconut flakes, cacao nibs, and almonds flakes when ready to serve. Stir and enjoy.

By Tammy Lynn

Butternut Squash Paleo 'Porridge'
Breakfast American

Butternut Squash Paleo 'Porridge'

4.8

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place butternut squash halves, cut-side up, in a baking dish; fill dish with 1/4 inch of water.
  3. 3 Bake in the preheated oven until softened, 50 to 60 minutes. Cool squash.
  4. 4 Scoop squash flesh into a bowl and mash with a fork or potato masher until smooth. Stir coconut milk and cinnamon into squash; top with walnuts.

By zbritalia

Dairy-Free Spelt German Pancake
Breakfast European

Dairy-Free Spelt German Pancake

4.0

Prep
5 min
Cook
21 min
Total
26 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Put coconut oil into a 9x13-inch baking dish.
  2. 2 Place baking dish in the preheated oven to melt coconut oil, about 3 minutes.
  3. 3 Whisk eggs and coconut milk together in a large bowl. Whisk in spelt flour and salt to make a smooth batter. Pour batter into the hot baking dish.
  4. 4 Bake in the preheated oven until puffed and golden, rotating the baking dish once halfway through, about 18 minutes.

By halfnotes

Spiced Pumpkin Oats
Breakfast

Spiced Pumpkin Oats

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring water to boil in a saucepan. Add oat bran and salt, reduce heat to medium-low; cook and stir until mixture begins to simmer, about 5 minutes.
  2. 2 Stir pumpkin puree, ginger, and cinnamon into oat bran mixture; bring back to a simmer. Stir in sugar and coconut milk; cook and stir until mixture reaches desired consistency.

By varsha

Instant Pot Butternut Squash Breakfast Bowl
Breakfast

Instant Pot Butternut Squash Breakfast Bowl

4.0

Prep
10 min
Cook
16 min
Total
31 min

Instructions

  1. 1 Place coconut milk, squash, maple syrup, cinnamon, rosemary, ginger, nutmeg, and salt, in that order, in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender or hand mixer to blend mixture. Divide among bowls and top with pistachios, cranberry sauce, and orange zest.

By Angela Sackett Superhotmama

Coconut Farro Porridge
Breakfast

Coconut Farro Porridge

5.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Combine farro, coconut milk, almond milk, maple syrup, vanilla, cinnamon, nutmeg, and salt in a large pot. Bring mixture to a simmer over medium heat, stirring occasionally. Cover, reduce heat to low, and continue to cook until liquid is mostly absorbed and farro has reached desired doneness, 20 to 25 minutes.
  2. 2 Serve warm, topped with toasted coconut and almonds.

By Kim

Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes
Breakfast

Gluten-Free, Egg-Free Pumpkin Coconut Flour Pancakes

1.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.
  2. 2 Stir pumpkin puree, coconut milk, sugar, and xanthan gum together in another bowl until smooth; stir into flour mixture until batter is thick and smooth.
  3. 3 Heat oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By cjcuppycake

Gluten-Free Coconut Muffins
Breakfast

Gluten-Free Coconut Muffins

5.0

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. 2 Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside.
  3. 3 Whisk eggs, coconut milk, sugar, coconut oil, and vanilla extract together in a bowl until smooth and creamy. Add flour mixture to the wet ingredients and mix until well combined. Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
  4. 4 Fold 1 cup coconut flakes into the batter. Distribute the batter evenly among the prepared cups, filling them 2/3 of the way full. Sprinkle the remaining 1/4 cup coconut flakes over the tops of the muffins.
  5. 5 Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 20 minutes.
  6. 6 Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.

By fabeveryday

Cinnamon Cookie Dough Superfood Shake
Breakfast

Cinnamon Cookie Dough Superfood Shake

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place bananas in a blender. Layer coconut milk, water, ice cubes, dates, cacao powder, ginger root, turmeric root, cinnamon, nutmeg, and vanilla extract over bananas, in that order. Cover and pulse until shake is very smooth. Dates will remain in chunks to represent "cookie dough chews".

By Chef Lindsay Williambrown

Pina Colada Steel-Cut Oats
Breakfast

Pina Colada Steel-Cut Oats

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Pour pineapple juice from both cans into a measuring cup. Add enough water to equal 3 cups.
  2. 2 Bring pineapple juice-water mixture, coconut milk, and milk to a boil in a saucepan. Reduce heat to medium-low; add steel-cut oats and salt. Cook, stirring occasionally, until tender, about 20 minutes. Add more water if oats look dry.
  3. 3 Add pineapple chunks, coconut, brown sugar, flax seeds, vanilla extract, and ginger to the oats. Cook until brown sugar dissolves and pineapple is heated through, about 10 minutes.

By wiglet

Cocoa-Nut Pancakes
Breakfast

Cocoa-Nut Pancakes

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk flour, sugar, cocoa powder, flax seeds, salt, and baking powder together in a bowl. Stir coconut milk, egg, 2 tablespoons vegetable oil, and vanilla extract into flour mixture until batter is smooth.
  2. 2 Heat a skillet over medium heat; add 1 teaspoon vegetable oil. Drop batter by large spoonfuls onto the griddle, creating 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Chef Jake