Coconut Condiments, Dressings, & Sauce Recipes

Multi-Fruit Tropical Cranberry Sauce with Fermented Option

Multi-Fruit Tropical Cranberry Sauce with Fermented Option
Multi-Fruit Tropical Cranberry Sauce with Fermented Option
photo by recipe author

 

Servings: 50 (2.5 – 3 quarts)
Preparation Time: 45 minutes

  • 3 bags fresh cranberries, rinsed, washed, and inspected
  • 2 oranges, washed, zested, peeled, and cut into chunks
  • 3 pears, ripe but not overripe, washed and cored
  • 2 small raw beets, scrubbed, not peeled
  • 5 slices fresh ginger root, or 1 tablespoon ginger powder
  • 2 sweet crisp apples (Gala, Fuji, Yellow Delicious, Honeycrisp — not Granny Smith or Red Delicious), washed and cored
  • ¾ cup shredded coconut
  • 1 cup fresh or frozen-and-thawed papaya
  • 1 cup fresh or frozen-and-thawed pineapple
  • 2 cups dried fruit — raisins, dates, prunes, apricots, etc.
  • 3 tablespoons ground cinnamon
  • 10 cloves, ground, makes about 1 teaspoon
  • ¼ whole nutmeg, grated, makes about ½ teaspoon
  • 1 tablespoon molasses
  • ¼ cup raw honey or maple syrup
  • 2 tablespoons liquid whey, optional

Using a food processor for all steps, first process the cranberries in 2 batches to a fine mince; transfer to a large mixing bowl.

Wash and zest 2 oranges, add zest into the bowl. Then peel, roughly chop, and process the oranges; add to bowl.

Process 3 pears to a chunky sauce; add to mixing bowl; mix immediately to let the orange juice prevent oxidation (browning). Fresh stevia leaves may be processed and added at this step, optional.

Process beets + ginger to fine mince; add to bowl and mix. (If you’re using dried ginger powder, add it directly to the bowl.)

Process 2 apples to fine mince; add to bowl and mix.

Add shredded coconut to bowl; mix. If you have only coconut chips or coconut flakes, grind these in the food processor until they’re small.

Process papaya + pineapple to small chunks/sauce. If both are raw, or both frozen, you can do them together. Otherwise, process fresh/frozen individually.

Process dried fruit to a thick paste. If it’s too thick to process, add back into the processor a quarter-cup of what’s already in the mixing bowl to thin it down.

Add cinnamon, cloves, and nutmeg to the bowl. Allspice and cardamom also work well, if preferred.

Stir in molasses; mix well.

Add sweetener of choice, either raw honey or maple syrup, to taste.

Transfer contents of mixing bowl to glass jars and refrigerate.

Serve chilled.

Optional fermentation step:

Add in 2 tablespoons liquid whey. This can be strained from (non-Greek) yogurt, using a cheesecloth. Mix well.

Transfer cranberry sauce to jars. Cap loosely, set on plates or in bowls (in case of any overflow), and leave in a shaded corner of your counter-top for 1-2 days.

The friendly bacteria from the whey will proliferate in the cranberry sauce, pre-digest it slightly, produce lots of additional vitamins, and preserve it from any pathogenic bacteria. Plus, the flavors marry better while it sits.

After a day or two, tighten caps and transfer jars to fridge. Cranberry sauce thus preserved will keep for many months.

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Mint and Coconut Chocolate Sauce

Mint_and_Coconut_Chocolate_Sauce
Mint and Coconut Chocolate Sauce
photo by recipe author

 

Servings: 5
Preparation Time: 10 minutes

Blend all ingredients, if using fresh mint then add to saucepan.

If using mint extract, whisk together all ingredients in saucepan over medium heat. Stir and heat until the sauce thickens, about 7-8 minutes.

Serve over ice cream immediately. Store leftover sauce in the refrigerator.

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Coconut Milk Jam

Coconut_Milk_Jam
Coconut Milk Jam
photo by recipe author

 

Servings: 1, 8-ounce jar
Preparation Time: Approximately 1 hour

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Bring the coconut milk, sugar and salt to a boil in a pot. Turn down heat to low and stir constantly until the mixture thickens. The jam will be ready when its color slowly changes to a dark caramel/chocolate brown and becomes sticky in texture. Remove from heat.

Pour into a clean 8 ounce glass jar and enjoy now, or later.

Emmardy from Maria Stein, OH won $50 for this recipe and photo! Submit your recipes here!

Easy Dairy Free Caramel Sauce

Easy_Dairy_Free _Caramel_Sauce
Easy Dairy Free Caramel Sauce
photo by recipe author

 

Servings: 16
Preparation Time: 40 minutes

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

In a saucepan, combine coconut milk, maple syrup and salt. Stir until smooth. Simmer over low-medium heat for about 30 minutes.

Add in coconut oil and vanilla. Cook for 5 more minutes. Remove from heat and let cool completely. Store in a sealed container.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipe here!

Berry BBQ Skillet Chicken

Berry_BBQ_Skillet_Chicken
Berry BBQ Skillet Chicken
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Skillet Chicken:

  • 2 tablespoons coconut oil
  • 2 large chicken breasts, cut into chunks
  • 1-2 cups pineapple fresh pineapple, cut into chunks
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • pineapple shells, for cooking

Berry BBQ Sauce: makes about 1 cup

  • 1/2 cup ketchup*
  • 1/4 cup blueberry jam/preserve
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons coconut oil
  • 1 teaspoon minced garlic
  • 1 teaspoon honey
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chipotle pepper powder

In a large skillet, heat coconut oil. Add in chicken, paprika, salt, pepper and chili powder. Cook over medium heat for about 10 minutes.

Turn chicken over and place pieces of pineapple shell over chicken while it is cooking. This allows the chicken to steam cook and also allows pineapple juice to drip onto chicken. Cook for an additional 10 minutes or until chicken is cooked through. Remove pineapple shell and add in pineapple chunks. Sauté for just a couple minutes to get pineapple coated in seasonings.

Meanwhile, mix together sauce ingredients in a small bowl. Pour over chicken in skillet or serve on the side.

Make your own Homemade Fresh Tomato Ketchup, following this recipe here.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Turmeric Ginger Coconut Chutney

Turmeric_Ginger_Coconut_Chutney
Turmeric Ginger Coconut Chutney
photo by recipe author

 

Servings: 1 cup
Preparation Time: 20-30 minutes

  • 9-10 medium sized fresh turmeric root pieces
  • 1 ounce of fresh ginger root
  • 4 cloves garlic
  • 1/4 cup piñon nuts (or small serrano chili, de-stemmed)
  • 1/2 cup fresh lemon juice
  • 1/2 – 1 teaspoon salt
  • 1 tablespoon coconut oil, melted
  • 1/4 cup fresh coconut milk*

Peel turmeric and ginger, then mince, mix, and set aside in a small bowl.

Mince garlic and chili (if you choose to add chili). Add them to the mix along with lemon juice, salt, melted coconut oil, and coconut milk.

Serve.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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Gluten Free Garelu with Fresh Coconut Chutney

luten Free Garelu with Fresh Coconut Chutney
Gluten Free Garelu with Fresh Coconut Chutney
photo by recipe author

 

Servings: 10
Preparation Time: 30 minutes

Garelu:

  • 2 cups Black Gram (Urad Dal)
  • 1 tablespoon freshly grated ginger
  • 3 green chilis
  • salt, to taste
  • coconut oil, for frying

Coconut Chutney:

  • 1 cup raw grated coconut, or dried shredded coconut
  • 3 green chilis
  • salt, to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon butter 
  • 3/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 1 red chili

Garelu: 

First, soak Urad dal for 4 hours. Rinse thoroughly using a strainer. Then add fresh water and soak Urad dal overnight.

Discard water from the soaked dal before grinding. (Grind dal using a wet grinder.) Add the soaked dal to the wet grinder and add salt. Add ginger and green chilies.Then add 2 teaspoons of water and grind. Continue adding 1 teaspoon of water at intervals depending upon the requirement while grinding. Grind the dal until soft to touch, then beat to fluff the batter. (To test the fluffiness of the batter add a small portion of batter to a bowl of water and observe that the batter floats on water. If the batter sinks in water then beat again, until batter is light enough to float.) Set prepared batter aside.

Heat a pan and add coconut oil to it, enough for frying. Bring heat to medium-high.

Wet your fingers and take a small portion of the batter and shape into a round ball. Flatten the ball with your hand. Dip thumb in water and make a hole in the flattened ball. Continue until you have used all of the batter.

Drop the prepared garelu carefully into the hot coconut oil. Using a slotted spoon, turn garelu in the oil until both sides are fried golden-brown. Remove fried garelu using slotted spoon and place on a paper napkin to soak up excess oil before serving. Serve garelu hot with coconut chutney.

Coconut Chutney:

In a blender, combine freshly grated (or dried) coconut, fried green chilis, salt, lemon and a little water. Blend until smooth.

Heat butter in a small pan. Add mustard seeds, 1 sprig curry leaves, and 1 red chili. When the mustard seeds crackle remove from heat and pour this over the coconut chutney. Mix well.

Enjoy with hot garelu.

Note: Add 1/4 bunch cilantro while grinding coconut, if desired.

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Baked Salmon with Creamy Roasted Garlic Sauce

Baked_Salmon_with_Creamy_Roasted_Garlic_Sauce
Baked Salmon with Creamy Roasted Garlic Sauce
photo by recipe author

 

Servings: 2
Preparation Time: 30 minutes

Salmon:

Creamy Roasted Garlic Sauce:

  • 3 tablespoons mayonnaise
  • 2 cloves garlic, pressed
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1 teaspoon ground mustard

Preheat oven to 375 ° F

Place salmon fillets in a glass baking dish and sprinkle lemon juice, water, coconut oil, and salt over it. Cover with an oven-proof lid and bake until fork tender, about 15-20 minutes.

While fish is baking mix your mayonnaise, garlic, black pepper, cayenne, turmeric, and ground mustard in small bowl.

Remove fish from oven, drain most of the liquid out before spooning the garlic sauce over the fillets. Place fish back in oven and broil for 3 minutes.

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