Coconut Side Dish Recipes

Spiced Sweet Potato Spirals

Spiced Sweet Potato Spirals
Spiced Sweet Potato Spirals
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 1 tablespoon coconut oil
  • 3-4 medium sweet potatoes, peeled and spiral cut
  • 1 small red onion, sliced
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin

Heat the coconut oil in a large skillet. Add in sweet potato spirals, onion, and garlic. Add in all of the seasonings and stir well.

Cook over medium heat for about 15-20 minutes or until soft, tossing a few times during cooking.

Serve hot.

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

Butternut Squash Hash Browns

Butternut Squash Hash Browns
Butternut Squash Hash Browns
photo by recipe author

 

Servings: 8
Preparation Time: 20 minutes

Preheat oven to 350 ° F.

Melt coconut oil and butter. Reserve two tablespoons of the melted butter/coconut oil.

Mix the rest of the oil mixture and all remaining ingredients with the shredded butternut squash. Form into patties and place on a baking sheet (makes about 16 patties).

Brush with reserved butter/coconut oil and bake in heated oven for 45 minutes – 1 hour.

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

Gluten Free Coconut Curry Turkey Meatballs

Gluten Free Coconut Curry Turkey Meatballs
Gluten Free Coconut Curry Turkey Meatballs
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

In a large bowl, combine ground turkey, almond flour, coconut flour and egg. Mix until well blended and form into 1″ meatballs.

Place meatballs on a lightly oiled baking sheet. Bake at 375° F for about 20 minutes or until cooked through.

Meanwhile, heat coconut oil in a large skillet. Add garlic and onions and sauté until soft. Add in coconut milk, curry, salt and pepper. Cook over low-medium heat for about 10 minutes. Add meatballs to curry sauce and top with cilantro.

Homemade Coconut Milk:

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

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

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.

Ben from Winchester, VA won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut Cashew Rice

Coconut Cashew Rice
Coconut Cashew Rice
photo by recipe author

 

Servings: 2
Preparation Time: 30 minutes

Cook rice with a little salt and coconut oil. Set aside.

On medium-low heat toast cashews until golden brown and set aside.

Next, on medium-low heat toast paneer and set aside.

In a non-stick pan, add coconut oil. Once oil is hot, add shredded coconut and toast for 1-2 minutes. Then add salt, sugar and chili powder. Add the cooked rice to the mixture and stir. Top with toasted cashews and paneer.

Usha from Louisville, KY won $50 for this recipe and photo! Submit your recipes here!

Coconut Oil Fried Zucchini Fries

Coconut_Oil_Fried_Zucchini_Fries
Coconut Oil Fried Zucchini Fries
photo by recipe author

 

Servings: 1-2
Preparation Time: 15 minutes

  • 1 medium zucchini
  • 1/2 cup milk
  • 2 tablespoons coconut flour
  • 2 tablespoons corn meal
  • 1 tablespoon arrowroot powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • coconut oil (to cover pan to 1/4 inch deep)

Julienne the zucchini. Place milk in a small bowl. In another small bowl mix coconut flour, corn meal, arrowroot powder, salt and black pepper.

In a medium cast iron pan heat coconut oil on medium high.

Dip julienned zucchini a few pieces at a time into milk and then roll in the flours, coating thoroughly. Gently place battered zucchini in the pan with hot oil and brown on all sides. Remove from pan and allow to cool. Best served warm.

Jacquelyn from Dexter, OR won $50 for this recipe and photo! Submit your recipes here! 

Italian Garlic Green Beans with Coconut Oil

Italian_Garlic_Green_Beans_with_Coconut_Oil
Italian Garlic Green Beans with Coconut Oil
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 1/4 cup balsamic vinegar
  • 1 teaspoon raw honey
  • 2 tablespoons coconut oil
  • 1 pound green beans, trimmed
  • 1 garlic clove, minced
  • 1/4 cup onion, diced
  • 1/2 teaspoon salt

In a small bowl, whisk together balsamic vinegar and honey.

In a large skillet, heat coconut oil. Add in beans, garlic and onion. Sprinkle with salt. Cook for about 10 minutes or until beans are just slightly soft.

Pour honey sauce over beans and let simmer for about 6-8 minutes until just slightly reduced.

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

Easy Gluten Free Salmon Cakes

Easy_Gluten_Free_Salmon_Cakes
Easy Gluten Free Salmon Cakes
photo by recipe author

 

Servings: 10+ small cakes
Preparation Time: 40 minutes

  • 14.75 ounces wild-caught canned pink salmon
  • 3 large eggs
  • 2-3 tablespoons coconut flour
  • fresh cilantro
  • fresh spinach, chopped
  • 1-2 teaspoons garlic, minced
  • coconut oil, for pan

Place salmon on a plate and mash evenly.

Beat eggs in a bowl. Add in coconut flour, then the mashed salmon. Combine well. Add in fresh cilantro, spinach and minced garlic. Mix batter.

Heat up coconut oil in a pan, on medium heat.

Scoop batter by the spoonfuls into the pan and gently flatten them to form round cakes. Fry until golden brown and crisp on both sides.

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