Tropical Traditions Organic Coconut Peanut Butter is made from organic peanuts and organic coconut. Two ingredients: nothing else! No fillers, no binders, no sweeteners, and no preservatives. The peanuts are 100% organic Valencia peanuts grown organically by family farmers in New Mexico and Texas. Grown in the dry climate of the southwestern United States, these peanuts are certified organic and free from aflatoxins. The dried coconut is certified organic coconut meat from the Philippines from coconuts that are grown with no fertilizers or pesticides. This premium dried coconut contains no additives or preservatives, and is not sweetened. Unlike most dried coconut on the market, our dried coconut products are not treated with sulfites to keep them white. Together, these premium organic roasted peanuts and the premium organic dried coconut are ground together to make a delicious and nutritious spread!

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Note: In warmer temperatures the oils will separate at the top of the jar. Simply mix them back in. If refrigerated, this product will become hard and difficult to spread. It is recommended to store this product out of the light in a cool place.

Processed and packed in New Mexico.

Coconut Peanut Butter Meltaways

Prepared by Sarah Shilhavy, Photos by Jeremiah Shilhavy

Preparation Time: 15 minutes
Servings: 20 - 30 pieces

• 2 cups powdered sugar
• 2 tablespoons salted butter, softened
• 2 tablespoons heavy cream
• 2 teaspoons vanilla extract
• 1/2 - 2/3 cup Coconut Peanut Butter, more to taste as needed

Combine all ingredients except Coconut Peanut Butter until a soft but not sticky dough forms. Divide into two balls.

Roll each ball out into a 6 inch circle (or desired size) between two sheets of wax or parchment paper. Spread with at least 1/4 cup coconut peanut butter. Add more if desired. If you used about 1/3 cup of Coconut Peanut Butter or more, refrigerate un-rolled round for about 5 minutes, or until firmer.

Roll dough spread with Coconut Peanut Butter up into a log. Refrigerate for 10-15 minutes or until firm enough to slice.

Take logs out and slice into 1/2 inch pieces. Keep refrigerated.

Enjoy!

Sarah Shilhavy

Read our blog post about this recipe.

Sweet Potato Coconut Peanut Butter Soup

Sweet Potato Coconut Peanut Butter Soup

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

• 1 tablespoon coconut oil
• 1 medium size onion
• 2 cloves garlic, minced
• 1 teaspoon peeled and grated fresh ginger
• 2 cups peeled & cubed uncooked sweet potato (approx. 1 potato)
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 6 cups chicken broth
• 2/3 cup Coconut Peanut Butter
• 1 teaspoon raw honey

In a large saucepan, heat coconut oil over medium heat. Stir in onion, ginger and garlic. Sauté for 1 minute. Add sweet potato, cayenne, salt, black pepper, and chicken broth.

Bring to a boil. Reduce the heat into medium-low heat; simmer until the potatoes are tender, about 25 minutes.

Puree the soup in the saucepan using an immersion blender or a regular blender in 2 batches.

Return the soup to the saucepan. Stir in coconut peanut butter and honey, continue stirring until peanut butter and honey melts. Serve hot.

Enjoy.

Recipe courtesy Marianita Shilhavy

Other Coconut Peanut Butter Recipes:

Chewy Peanut Butter Coconut Granola Bars Recipe
Chocolate Coconut Protein Bites Recipe
Coconut Peanut Butter Cup Hot Cocoa Recipe
Roast Chicken with Coconut Peanut Butter Sauce Recipe
Tandy Cake Dessert Gluten Free Recipe