Archive for the ‘Coconut Oil’ Category

Friday, November 10th, 2017

Immune health probiotic

Boosting Immune Health with MELT Probiotic

Did you know 70% of your immune system lives in your gut? When you picture the human body as the big, hollow food tube that it is, it makes sense that the majority of our immune defenses would live where it is easiest for pathogens to hang out. Having a healthy gut gives your body a strong first line of defense against pathogens that enter the body through the mouth. If you want to be healthy, your gut has got to be healthy too.

That’s where probiotics come in. Probiotics are the key to a healthy gut.

The human gut contains good bacteria and bad bacteria. Probiotics help keep these in balance. There are many things that can tip the balance in favor of bad bacteria including diet and antibiotics.  According the Center for Disease Control 4 out of 5 Americans take antibiotics, and 30% of those prescribed are unnecessary. Adding probiotics to your daily diet can help restore the balance and help to get your immune system functioning properly.

MELT Probiotic is an easy and delicious way to help restore your gut biome to a healthy balance. With its creamy taste, MELT Probiotic enhances the flavor of the foods you love while delivering probiotics safely and deliciously. Just two servings, or two tablespoons, per day spread liberally on your morning toast, muffin, bagel or waffles deliver 1 billion CFU’s of probiotic to help support your digestive health. And even better, MELT Probiotic delivers active cultures 10x more effectively than yogurt!*

And it doesn’t stop at immune health. Here are some additional benefits of bacillus coagulans:

https://selfhacked.com/blog/b-coagulans/

 

 

*In an independent lab study of a simulated gastric environment with a pH of 2.0 for two hours, GanedenBC30 cells were delivered 10x more effectively than common yogurt cultures.

Getting Your Fats Straight: Organic Virgin Coconut Oil is a Good Fat!

Tuesday, June 20th, 2017

Traditional and social media were awash with coconut oil news this week after the American Heart Association (AHA) issued its opinion on dietary fats. For more than a decade the AHA has ignored study after study extolling the benefits of organic virgin coconut oil only to pounce on a study that finally fit its industry-biased narrative of saturated fats being unhealthy. This is equivalent to firing an arrow into a wall and painting a bullseye around it. (Please note that when reading this blog, all emphasis is mine unless otherwise noted).

What we know from scores of studies is that all fats are not the same and all coconut oils are not the same.

Traditional coconut oil contains about 13 to 15% MCTs, but organic virgin coconut oil contains as much as 68% MCTs. The AHA study states that coconut oil is 82% saturated fat but fails to direct any focus on the fact that 83% of the saturated fat is in the form of medium chain fatty acids: 61% of which is Lauric Acid. Why is this important?

A 2015 study by Fabian Dayrit concluded “Coconut oil is rapidly metabolized because it is easily absorbed and lauric acid is easily transported. Detailed studies have shown that the majority of ingested lauric acid is transported directly to the liver where it is directly converted to energy and other metabolites rather than being stored as fat.”

The AHA points to an increase in LDL cholesterol in its justification for advising against consuming coconut oil. Many publications have seized this nugget to create clickbait headlines rife with hyperbole ranging from grossly misleading (Coconut Oil as Bad For Heart as Butter, Beef Fat) to patently false (So Coconut Oil Is Actually Really, Really Bad For You).

Here is the science that the AHA and the media are glossing over.

All cholesterol is not the same. The different types of fatty acids in organic virgin coconut oil contribute differently to blood cholesterol. The most important fact being ignored is according to the study the AHA is referencing, organic virgin coconut oil raises both low-density lipoprotein (LDL or bad cholesterol) and high-density lipoprotein (HDL or good cholesterol).

HDL is “good” cholesterol because it removes LDL cholesterol from the blood stream, hauling it off to the liver to be converted. When a doctor prescribes statins to a patient with high cholesterol it is because statins increase HDL thereby lowering LDL.

According to the AHA “A low HDL cholesterol level is associated with a high incidence of cardiovascular disease (CVD)… HDL can stimulate the removal of cholesterol from cells, including those involved in atherosclerosis, and can deliver the cholesterol to the liver where some of it may be secreted in bile and excreted, a process called reverse cholesterol transport.”

Another important finding in the study is that butter raised LDL more than coconut oil when compared to safflower oil, but butter has significantly lower levels of medium-chain fatty acids. According to the ACA study, “Both butter and coconut oil raised LDL cholesterol compared with safflower oil, butter more than coconut oil.” It is important to point out that the AHA advised against the use of coconut oil “because coconut oil increases LDL” but stopped short of advising against eating butter or beef fat when their “trials did not find a difference in raising LDL cholesterol between coconut oil and other oils high in saturated fat such as butter, beef fat, or palm oil.” Assumedly because the Beef and Dairy Councils are well funded and extremely powerful lobbies. Coconuts are not produced in the US therefore an equivalent council doesn’t exist.

http://circ.ahajournals.org/content/early/2017/06/15/CIR.0000000000000510

Support Brands like MELT Sourcing Fair Trade Organic Virgin Coconut Oil

Tuesday, August 5th, 2014

With permission from Dr. Bronner’s, we are pleased to reprint Lisa Bronner’s blog on Dr. Bronner’s sourcing of organic virgin coconut oil certified Fair For Life by the IMO. Lisa’s blog is an impressive testament to the importance of supporting brands like MELT® Organic and Dr. Bronner’s who go the extra mile to source the highest quality ingredients that also foster excellent labor practices in Third World countries. Both brands source our coconut oil from Serendipol in Sri Lanka.

A Closer Look at Fair Trade

July 16th, 2014

The Bronner Mom is far from home.  In fact, I could hardly be further.  Kuliyapatiyia, Sri Lanka.  A 12 ½ hour time change.  Site of Dr. Bronner’s Fair Trade coconut oil project Serendipol.  And before you go off thinking, “Yeah, yeah, yeah.  Sri Lanka.  I bet she does that all the time”, let’s get one thing straight.  I don’t.

I am learning firsthand what Fair Trade is all about.  In a nutshell (coconut shells, to be exact!) Fair Trade is a certification that verifies all the practices you hope your favorite companies already do.  Fair Trade is about people – paying living wages and providing community benefits for farmers, workers and their families.

“I buy organic.  Doesn’t that mean it’s all good?”

Organic means a lot of good things: no petrochemical pesticides, no synthetics, no GMO’s to name a few.  But Organic is completely silent about the issue of labor.  While it is better for laborers not to be exposed to all that, they could still be paid pittance, work in slummy conditions, and live in near poverty while providing us with our organic goodies. This is where Fair Trade comes in.  Organic certification is a pre-requisite for Fair Trade certification.

What Fair Trade looks like at Serendipol

A witness to worker well-being at Serendipol is the employee retention rate.  Workers stay.  They don’t find better work elsewhere.  What they have at Serendipol is very good.

Guaranteed year round work.

Annual bonuses

Daily production incentives

Fixed monthly salaries

Direct deposit bank accounts

Eye care and medical benefits

school books , uniforms and shoes annually for all employee children

Grants for employee personal home improvement projects.

There’s also a physiotherapist on site twice weekly to assist workers in worker-related muscle fatigue or strain.  There are morale boosting annual family celebrations with cricket, badminton, and other competitions.  There are educational opportunities for workers and farmers to provide advancement or increased yield.

Here’s one [example] of the improvement in the socio-economic well being of the workers:

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Initially, the factory provided a shed for all the employees’ bikes.  Now, more space is needed for their motorcycles.  Some employees already have tuk-tuks (local three wheeled vehicles) or even cars.  Gordon de Silva, Serendipol’s Managing Director,  joked, but seriously, that he’s soon going to have to buy additional property for employee parking.

Serendipol is a state of the art facility whose goal in 2014 is to process 20 million coconuts.  They’re on track.  They receive 17 truckloads of nuts every day.

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These gleaming silos hold the oil before final filtration.

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That’s a lot of coconuts!

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Here’s an on-site vegetable garden whose produce is all given to employees.

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The buildings at Serendipol are beautifully constructed.

lush-grounds-flower-beds

The grounds are lush and manicured with landscaped paths, flower beds, and even a badminton court.  There is also an employee canteen to provide a comfortable place for them to eat their meals.

I’m going to stop here for the day and I haven’t even gotten to the multitude of Community Improvement Projects Serendipol has funded.  Stay tuned.

Fair Trade is not as widespread as it should be.  It’s a concept many consumers as well as suppliers and manufacturers are still finding out about.  You won’t find all your products available with Fair Trade options.  But the ball has started rolling.  Help it pick up speed by

Asking companies to pursue Fair Trade certification

Buying products from companies with strong Fair Trade certification

Educating friends and associates about what Fair Trade is and how much it does.

Check out more information about Serendipol on the Dr. Bronner’s website, www.drbronner.com, including the Coconut Rock video.  Also, our Serendiworld site shares about all of our Fair Trade operations worldwide.  

Honey MELT® Organic Love

Monday, March 24th, 2014

Lyn of Tacoma, WA shared her story with us on discovering Honey MELT® for her son, who loves butter but had to give it up due to food allergies.

How did you discover Honey MELT?

“Last summer, my son was diagnosed with Turrets syndrome. We always knew he had sensitivities to gluten and dairy, but when we received his diagnosis we began to test other parts of his diet to see where he had other food sensitivities. Since he was only seven, it was difficult to eliminate some of the foods he was used to eating, especially butter.

Eliminating butter was particularly hard for our son since he loves it so much. We gave Honey MELT a try when Safeway began carrying MELT – they offered a Just For You program with a coupon for a free container. Sure enough, the first day I spread Honey MELT on his pancakes, our son fell in love with it.”

Do other family members have dietary issues as well?

“We all limit our dairy intake. Our daughter is five and we suspect she is allergic to dairy as well. While she may not exhibit the signs of a full-blown dairy allergy, she seems sensitive to it so we reduce dairy intake wherever we can. For example, we use almond milk instead of regular milk. My husband and I still use half and half in our coffee, but that is it. Our son is sensitive to gluten, and food dyes are another one of his triggers. Corn is another food we avoid.”

How do you use MELT for cooking and baking?

“I am a huge baker. I really struggled when we went gluten-free because I baked my own bread, granola, tortillas, just about everything from scratch. Gluten-free flour does not react like other flours so I had to relearn how to bake. Then we went grain-free, which was an additional challenge to work through. Our kids have gotten used to my baked goods and although they taste a little different from the traditional wheat flour goods, they still eat them.

I use Honey MELT for making muffins, my son’s birthday cake and for the frosting. Honey MELT worked perfectly in my grain-free chocolate cake. Everyone ate it and commented, “I had no idea this was gluten- or dairy-free.” Honey MELT was outstanding for making frosting (especially compared to coconut oil) – Honey MELT held the frosting together like butter would have.”

Where do you typically use Honey MELT?

“Anywhere we use butter, we use Honey MELT – especially since my son is a butter freak. I am excited to use the Rich & Creamy MELT once its vegan. I use Honey Melt with grain-free pancakes and waffles with maple syrup. Honey MELT is perfect for giving that little bit of flavor.”

Honey MELT® Organic Love

Friday, February 7th, 2014

Cheryl of Charlotte, NC recently sat down with Founder Cygnia Rapp to share her story with us. Cheryl’s story of finding Honey MELT is similar to mothers around the country who struggle with their children’s severe food allergies. Instead of medicating her son’s symptoms, Cheryl prevents her son’s outbreaks through diet. We tip our hats to Cheryl for her integrative approach to her son’s wellness and are proud to be a part of her son’s dietary therapy. Cheryl is such a huge fan of MELT, she called us and talked us into hiring her to help spread MELT far and wide.

Unraveling Cheryl’s Son’s Inflammation

“My son was diagnosed with a dairy allergy very early on, around 2 weeks old. He could not have a bowel movement at all; when I asked my doctor “What is wrong?”, he said there is no such thing as a constipated breast-fed baby – even though I swore up and down I was nursing him. All they advised me to do was to try eliminating dairy from my diet and continue nursing him. In hindsight, I didn’t fully understand what it meant for a child to have a dairy allergy. My son’s condition worsened – he had eczema everywhere and was very swollen. I switched to a new pediatrician who said my son had nerve issues and needed surgery. In my heart of hearts I KNEW that wasn’t it. I didn’t know what it was, but I KNEW he didn’t need surgery. At eight months, the doctors kept advising me to keep nursing him and I wanted to reply, “This is making him SICK!” I felt like I was eating something that was making my son ill.

I stopped nursing him, and shortly after I met a woman who saw a pediatrician for her husband’s chronic psoriasis. The pediatrician told her she needed to change his diet and she said, “Have you ever heard of such a nut job?” I was like, “Can I have her name and number?” At that point my son’s allergies were so out of control, he was fighting a host of severe inflammatory problems.

This pediatrician was an integrative practitioner; when I went in to see her, she immediately sat down with me to go over the top eight allergens. Since my son was so young, she advised it would be easy to do an elimination diet in order to figure out his food allergies. Within five days of eliminating allergenic foods, he was having normal bowel movements for the first time in his life. We decided as a family to eat an allergen-free diet for an entire year – no wheat, eggs, dairy, shellfish, or tree nuts. I could not put my kid through this without personally experiencing what it was like. Otherwise, it would be too hard to understand how much he needed to eat or how to regulate his energy levels unless I was on the diet too. My son went from a kid with eczema all over his face, head, and arms to one where people look at him and say “Your son has severe eczema?” “Yeah, if I don’t manage it.” I manage his eczema with diet – not steroidal clearing creams – because I understand it’s his diet that is the root cause of his inflammation. One year of clean eating reset his body so we were able to reintroduce some – not all – foods he was previously allergic too, one at a time. We were then able to see what his body is truly allergic to.”

How did you discover Honey MELT?

“It was so rewarding to find something I LOVE and so much better than the products I was using only because they technically met our needs. Before discovering MELT, the butter substitutes I used for baking did not containing dairy (like apple sauce, oils, and other butter alternatives), but I did not love them. I bought them out of necessity. Frankly, the choices for organic, dairy-free butter substitutes were very limited. The one I found at Earth Fare tasted terrible, had a bad aftertaste, and didn’t cook well – it was either clumpy or melted into a puddle. Since I am always on the lookout for new products, I noticed Honey MELT nearly as soon as Earth Fare started carrying it. I saw Honey MELT is dairy-free and immediately liked its taste much better than what I was using. Even better, Honey MELT baked beautifully so I switched our family to Honey MELT and haven’t looked back. The kids absolutely LOVE Honey MELT! I love MELT! MELT is so much better than what is currently on the market.

Honey MELT is perfect for baking. I make everything from scratch – I bake like crazy – so I started buying Honey MELT and telling everyone about it. I also buy the Original Rich & Creamy MELT for myself and it is a phenomenal product. Before MELT was available at Whole Foods, I used to stock up, buying them four at a time at Earth Fare, and storing the extra in the freezer.

I am a huge fan of MELT and I tell people about it all of the time. I have a ton of friends who have children or who are themselves looking for organic, dairy free options. I tell them, “You have to try this product! It is so great and so much better than anything out there.” Even before I called you guys, I was calling Trader Joe’s and asking, “I don’t know why you are carrying that brand when there’s a much better product on the market.” It’s just crazy. I say that to all of the buyers of my local grocery stores: ‘If you are going to carry a butter alternative, then carry the good one.'”

MELT® Organic Love

Thursday, December 5th, 2013

When Lori B was diagnosed with a very rare lung condition (LAM), she was advised to drastically reduce fat from her daily diet. After three years, she was able to slowly re-introduce fat in restricted amounts. When she discovered MELT was made from ‘good fats’ and was soy free, she immediately consulted her doctor and tried MELT to see if it triggered her LAM. Now, more than one year later, Lori is a huge fan of MELT and sat down with Founder Cygnia to discuss why MELT is so important in her life.

Why are you so excited about MELT?

“In 2010, my life changed dramatically when I was diagnosed with a very rare lung condition called LAM (short for lymphangioleiomyomatosis) that only affects women of child-bearing age. With cysts covering the inside of my lungs, I was told I had five to ten years to live. I was 38 years old. I was instructed to stop eating fat because the vessels in my chest were leaking, and one of the primary causes of this leakage was dietary fat because I did not process fat like other people.

For almost three years, I was restricted to 10g of fat or less per day. At the time I used MCT oil (i.e., medium-chain triglycerides derived from virgin coconut oil) as my fat supplement. But MCT oil is both difficult to find and challenging to use – I had to swallow it off of the spoon. Because of my experience with MCT oil, I was already on board with the medium-chain fatty acids (MCFAs) in MELT.

I came across MELT on the internet and immediately wanted to try it because of the virgin coconut oil and because it is soy free. Since LAM exclusively affects women, I had to be very careful with eating soy due to the naturally occurring estrogen. When my doctor gave me the green light to add fat back into my diet, I had to go slowly and be mindful about the fats I eat. I started with avocado, then a little magic product called MELT appeared and I thought, “Boy, I need to try this.” I printed out the home page and took it to my doctor who approved of the MCFAs in MELT.  I then passed on the information to my dietician and she told me it looked like a great product for me.

We haven’t bought anything else since. I have been eating MELT for one year so I know it doesn’t trigger LAM as it would cause congestion in my lungs. My follow up x-rays are completely clear. I am so grateful to have access to medication that slows the progression of my disease and MELT while I am on a restricted diet.”

Does your family like MELT?

“My husband LOVES MELT; he doesn’t even flinch. At least once per month he’ll check to see if Target is carrying it. We are never going back to the other butter substitutes with junk oils we used before my diagnosis.

I have turned a lot of people on to MELT, including several members of my family and co-workers. I don’t know anyone who doesn’t like MELT.”

What are your favorite ways to use MELT?

“I love making tuna casserole with MELT instead of butter. I also use MELT in brownies, cake mix, and cup cakes. I love sautéing with MELT – it functions like regular butter.  Getting my husband to eat MELT was a big deal. He’s picky and for him to switch is amazing. He uses MELT to support his cholesterol levels and increase heart health.”

Any parting thoughts?

“It is really cool you are willing to do this. You have my full support. If I could afford it, I would buy a billboard for MELT. I want to get the word out, not only about my condition but also MELT really is amazing. I can’t tell you enough how excited I am to have it, how much I enjoy having it as a part of my life.”

For more information about LAM please visit the LAM Foundation website at: http://www.thelamfoundation.org/what-is-lam.

Savory MELT Salmon Cakes

Wednesday, November 27th, 2013

These tempting Salmon Cakes are an excellent way to use leftover salmon. Even better, you can make a large batch of salmon cakes, freeze the patties, and sauté them straight out of the freezer when you are looking for a fast, filling, nutritious meal. These salmon cakes are easy to “finish” with a generous dollop of MELT. This recipe is adapted from Ina Garten and makes approximately 5 servings (10 salmon cakes).

MELT in Your Mouth Salmon Cakes

MELT in Your Mouth Salmon Cakes

Ingredients
½ pound fresh salmon
Kosher salt and freshly ground black pepper
6 tablespoons MELT Organic

4 tablespoons virgin coconut oil
¾ cup small-diced red onion (1 small onion)
1 ½ cups small-diced celery (4 stalks)
½ cup small-diced red bell pepper (1 small pepper)
½ cup small-diced yellow bell pepper (1 small pepper)
¼ cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
¼ teaspoon hot sauce (recommended: Tabasco)
½ teaspoon Worcestershire sauce
1 ½ teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed (makes 1 C bread crumbs)
½ cup MELT Organic Mayonnaise (or other quality mayonnaise)
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

Directions

  • Preheat the oven to 350 degrees F.
  • Place the salmon on a sheet pan, skin side down. Brush with 2 tablespoons of softened MELT and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
  • Meanwhile, place 4 tablespoons of the MELT, onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and ½ teaspoon pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
  • Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
  • Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for at least 30 minutes. Shape into 10 (2 ½ to 3-ounce) cakes.
  • Heat 4 tablespoons of virgin coconut oil in a large sauté pan over medium heat. In batches, add the salmon cakes and cook for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot with a dollop of MELT on each salmon cake.

MELT® Organic Mayonnaise

Friday, November 15th, 2013

Are you looking for a mayonnaise that will knock the socks off of store-bought mayo AND is made with good fats like virgin coconut oil and flax seed oil? Look no further: homemade mayo made with Rich & Creamy MELT Organic will be perfect for your family’s lunch sandwiches. This recipe is adapted from Passionate Homemaking (July 3, 2009) and makes about 1½ cups of mayonnaise.

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Ingredients:

1 whole pastured egg

2 pastured egg yolks

1 tablespoon Dijon mustard

Juice of ½ small lemon

½ teaspoon sea salt

White pepper to taste

½ cup quality olive oil

½ cup Rich & Creamy MELT Organic

1 tablespoon plain whole milk yogurt (optional)

Directions:

  • In a blender or food processor, mix the eggs, yolks, mustard, lemon juice, salt and pepper.
  • Soften the Rich & Creamy MELT Organic over very low heat – just enough to get it close to a liquid state but not warm enough to “cook” the eggs.
  • Combine the olive oil and Melt Organic in a measuring cup for easy pouring.
  • Very slowly pour the olive oil/ Melt Organic while the food processor/ blender is running at a low speed – just pour a very thin stream into the opening.
  • Once the oils are emulsified in the mixture, add the yogurt, which gives it a semi-sweet and tangy flavor.
  • Refrigerate and enjoy!

Melt® Organic Love

Tuesday, October 15th, 2013

Chris – a huge fan of Melt – is also a medical student studying Radiology and sat down with Founder Cygnia Rapp to share his story with us.

How did you discover Melt?

“I am always looking for healthy alternatives to butter, not only to be a model for my patients but also for my own health. In the past I used mostly olive oil but it doesn’t work well for baking so I was looking for something that I could use. Melt caught my eye, I tried it, and I really liked it. I have been using Melt almost exclusively since.”

What do you like about Melt?

“I always really loved coconut, so the idea of a subtle coconut flavor was intriguing to me. Melt has worked well with so many dishes – any baked goods – and I love using Melt in curries and various Eastern dishes. Melt adds an additional flavor you don’t get with other butter substitutes. Recently, I have been using Melt in a number of different stir fries for its flavor. Yesterday, I sautéed shrimp with vegetables and it worked really well.”

So it sounds like you agree with our idea of good fats and oils.

“Yes, yes definitely. Being in a medical field, I feel like I am a pretty educated consumer. A long time ago there was hype against coconut oil because it contains saturated fats.  A substantial amount of research has come out discussing how the fats in virgin coconut oil are different from other fats and are actually helpful for lowering the HDL/LDL ratio. I am healthy now but my family has a history of high cholesterol and coronary artery disease. That’s not a huge driving factor for eating Melt; however it’s nice to know I am eating something that not only tastes great but potentially supports my health in the longer term.”

Rich & Creamy Coconut Cream Pie

Friday, August 23rd, 2013

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Adapted from Chef Ron Lock

Ingredients:

For the Coconut Crust:
1¼ cup all-purpose flour
8 T Melt® Organic, frozen
1/3 cup shredded sweetened coconut, finely chopped
3 to 5 T. coconut rum, very cold (or use ice cold water)

For the Coconut Cream Pie:
1 box (5.1 oz.) instant vanilla pudding
1 can (15 oz.) cream of coconut
1/2 cup coconut milk (or cow’s milk)
12 oz. cream cheese, softened
2 cups heavy whipping cream
1 tsp. vanilla extract
2 T. sugar
1 cup toasted coconut, for topping (optional)

Directions:

Preheat the oven to 375 degrees F.

For the Crust:

  • Scoop 8 individual tablespoons of Melt and place on small tray. Place tray in the freezer for at least 30 minutes, or until very cold.
  • Place 1/3 cup shredded coconut in food processor. Pulse to finely chop.
  • Add the flour and pulse again. Remove to a medium bowl.
  • Cut in Melt one tablespoon at a time with a pastry cutter until resembles coarse corn meal.
  • Add chilled coconut rum, or cold water, one tablespoon at a time mixing with a fork until dough can be formed into a ball. It should be firm, not sticky.
  • Refrigerate for at least 30 minutes.
  • Once chilled, roll the dough out on a floured work surface, until about ¼ inch thick.
  • Carefully transfer the crust to the pie pan.
  • Place a large piece of foil over the pie crust and gently shape it over the dough. Fill the foil with ceramic pie weights, or dried beans. Bake the crust for 10-15 minutes. Carefully remove the foil and weights. Then bake again for 5-10 minutes or just as it turns golden brown. Cool completely before filling.

For the Topping:

Spread the shredded coconut on a baking sheet. Toast for 2-4 minutes, until just golden while watching carefully. Remove and cool.

For the Filling: 

  • Place the instant pudding mix in a large glass jar or plastic air-tight container. Add the cream of coconut and milk. Cover tightly and shake for 1-2 minutes until well combined. Refrigerate until ready to use.
  • Using an electric mixer, whip the heavy cream until it is just starting to form. Add vanilla and sugar and finish whipping the heavy cream. Cover and refrigerate.
  • Beat the cream cheese until light and fluffy. Slowly, beat in the pudding mixture. Add a little at a time and scrape the bowl regularly, to ensure there are no clumps.
  • Fold in HALF the whipped cream, gently mix until smooth.

Scoop the filling into the cooled pie crust. Top with the remaining whipped cream and sprinkle generously with toasted coconut. Chill for at least 4 hours or overnight.

The Winner of Our Melt Giveaway Sweepstakes is…

Tuesday, August 6th, 2013

The Winner of Our Melt Giveaway Sweepstakes is…

Winna!

Kat of Golden, CO – congratulations for winning FREE Rich & Creamy Melt® for an entire year! Thank you for LIKING us on facebook and FOLLOWING us on Twitter. Stay tuned for news about Melt’s exciting new developments, fabulous recipes, CHOCOLATE MELT(!), and much more.

Grilled Prosciutto-Wrapped Shrimp with Melt® Organic-Pineapple Sauce

Friday, June 7th, 2013

These grilled prosciutto-wrapped shrimp drizzled with Melt® Organic pineapple sauce will be a favorite at your next barbeque. This recipe is adapted from Karen Dawson’s recipe found on the Food Network Magazine, and makes 12 servings.

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Ingredients:

For the Shrimp
½ cup chopped fresh pineapple
12 large shrimp, peeled and deveined
¼ cup extra-virgin olive oil
2 cloves garlic, crushed
½ teaspoon red pepper flakes
Kosher salt and freshly ground pepper
6 thin slices prosciutto di parma, halved lengthwise

Coconut oil for the grill

For the Sauce
½ cup Melt® Organic
¼ cup finely chopped fresh pineapple
Chopped fresh parsley for garnish

Directions:

For the marinade:

  • Puree ½ cup of fresh pineapple in a blender until smooth.
  • Marinate the peeled and deveined shrimp in a bowl with ¼ cup of the pureed pineapple, olive oil, garlic, red pepper flakes, salt and pepper mixed together.
  • Toss the shrimp in the marinade, cover and leave at room temperature for 20-30 minutes.
  • Remove the shrimp from the marinade and wrap a strip of prosciutto around each piece.

For the sauce:

  • Gently heat the Melt Organic on low heat until liquid.
  • Add the chopped pineapple and remove from heat.

For grilling:

  • Preheat a grill or grill pan to medium and brush with coconut oil.
  • Grill the prosciutto-wrapped shrimp until the shrimp is pink, 1 to 2 minutes per side.

To serve, spoon Melt Pineapple Sauce over each prosciutto-wrapped shrimp, taking care to include pineapple chunks with each one and garnish with parsley.

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