Coconut Side Dish Recipes

Grass-fed Sweet and Sour Meatballs

Grass_fed_Sweet_and_Sour_Meatballs
Grass-fed Sweet and Sour Meatballs
photo by recipe author

 

Servings: 8
Preparation Time: 1 hour 20 minutes

Meatballs:

  • 3 pounds Tropical Traditions grass-fed ground meat (beef, bison)
  • 3/4 cup coconut pulp (leftover from making homemade coconut milk*)
  • 1 large organic carrot, finely shredded (about 1/3 cup)
  • 1 large organic egg
  • 1 tablespoon Vital Proteins Beef Gelatin
  • 3 cloves garlic, pressed
  • 1/2 small onion, very finely minced
  • 1 teaspoon Himalayan Pink Salt

For frying meatballs:

Sauce:

Mix all meatball ingredients together in a large bowl with your hands. Form into golfball sized balls. Heat 3 medium pans on medium heat with 1 tablespoons cconut oil and 1 tablespoon palm shortening in each pan. Place 4-6 meatballs in each pan and fry till golden brown, flipping once. Finish cooking meatballs in batches until all are done. Place meatballs in crock or pot once finished cooking.

In a small saucepan combine all sauce ingredients and cook down until it forms a thickened sauce, about 10-15 minutes. Pour over meatballs. Add extra chopped pineapple or chopped green onions, if desired. Cook meatballs in sauce on low for 1 hour.

Serve.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Garlic Butter Asparagus

Garlic_Butter_Asparagus
Garlic Butter Asparagus
photo by recipe author

 

Servings: 3+
Preparation Time: 20 minutes

Wash asparagus, break off ends, then cut into about 2-3 inch pieces.

Melt coconut oil, 3 tablespoons butter and 2 teaspoons garlic in a skillet on medium-high heat. Add asparagus spears. Add remaining butter, garlic, salt and pepper.

Cover the skillet with a lid for about 10 minutes (5 minutes through, mix to make sure that the butter and garlic are covering all pieces). Remove the lid, mix again, and let simmer for about 2-5 more minutes. Add a squeeze of fresh lemon juice, if desired.

Meredith from Rockwall, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Savory Roasted Potatoes

Savory_Roasted_Potatoes
Savory Roasted Potatoes
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Preheat oven to 375 ° F.

Chop potatoes into small cubes. In a medium bowl toss potatoes with coconut oil, Italian seasoning, salt, garlic, and cayenne pepper.

Spread evenly on a large jelly roll pan or baking dish and bake until golden brown, about 25 minutes.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Colorful Roasted Roots

Colorful_Roasted_Roots
Colorful Roasted Roots
photo by recipe author

 

Servings: 8
Preparation Time: 15 minutes

  • 1 pound tri-colored carrots, whole
  • 1/2 pound white parsnips, sliced in half lengthwise
  • 1 pound red beets, sliced into strips as thick as the carrots
  • 1/2 pound orange sweet potatoes, sliced into strips as thick as the carrots
  • 1/2 pound purple sweet potatoes, sliced into strips as thick as the carrots
  • 1/2 pound red potatoes, sliced into strips as thick as the carrots
  • 1/2 cup virgin coconut oil
  • 1/4 cup raw honey
  • 1 teaspoon Himalayan Pink sea salt
  • 1/2 teaspoon fresh ground black pepper
  • fresh arugula, for topping

Pre-heat oven to 375 ° F

Toss vegetables with coconut oil, honey, salt, and pepper.

Spread out evenly and roast on flat baking sheets for 45 minutes, or until vegetables are soft and skin is bubbly.

Let cool for 10 minutes.

Top with fresh arugula then serve.

Ciera from Shiner, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Kale and Pomegranate Salad

Kale_and_Pomegranate_Salad
Kale and Pomegranate Salad
photo by recipe author

 

Servings: 4
Preparation Time: 15 minutes

  • ¼ cup virgin coconut oil
  • ¼ cup coconut milk*
  • 1 clove garlic, minced
  • fresh ginger, grated, to taste
  • 1 teaspoon curry
  • 1 teaspoon cumin
  • 1 large bunch of curly kale
  • ½ fresh lemon
  • Himalayan Pink Salt, to taste
  • 1 pomegranate, peeled and broken into seeds
  • freshly grated parmesan cheese, topping

First, make dressing: add coconut oil, coconut milk, garlic, and spices into a small bowl, whisk together.

Next, clean, de-stem, and tear kale into bite-sized pieces. Squeeze ½ lemon, pour juice over kale and sprinkle with sea salt.

Pour the prepared dressing over the kale and hand toss until thoroughly covered.  Add pomegranate seeds, and sprinkle freshly-grated parmesan cheese on top.

Chill for a few hours or enjoy immediately.

Other good additions: sliced strawberries, toasted nuts, raisins, pine nuts, freeze-dried blueberries, etc.

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

Amy from Milford, NE won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Basil Olive Zucchini Pasta

 Basil_Olive_Zucchini_Pasta
Basil Olive Zucchini Pasta
photo by recipe author

 

Servings: 4
Preparation Time: 25 minutes

  • 2 tablespoons coconut oil
  • 3 zucchinis, spiralized
  • 3 carrots, peeled and spiralized
  • 1 cup cooked chicken, chopped or shredded
  • 1/4 cup olives, chopped
  • 1/4 cup fresh basil, finely chopped
  • 1/2 cup cherry tomatoes, quartered
  • 1 teaspoon garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

In a large skillet, heat coconut oil. Add zucchini, carrots and chicken. Cook for about 10 minutes or until vegetables are slightly soft.

Add olives, basil, tomatoes, garlic, salt and pepper. Cook for an additional 5-10 minutes or until heated through and soft.

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

Gluten Free Extra-Crispy Fried Okra

Gluten_Free_Extra_Crispy_Fried_Okra
Gluten Free Extra-Crispy Fried Okra
photo by recipe author

 

Servings: 5
Preparation Time: 20 minutes

Preheat oil in a large cast iron skillet over medium heat.

Place sliced okra in a mixing bowl and stir in cornstarch until each piece is coated liberally. Add beaten egg and mix until each piece is covered.

Place cornmeal, salt, and pepper in a gallon bag and add okra. Shake vigorously. Gently remove coated okra from bag using a slotted instrument or your hand.

Fry, 1/2 cup to 3/4 cup at a time, until okra is golden brown.

Serve piping hot with your favorite condiments for a garden fresh side at your next summer cookout!

Marijah from KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Lemon Potato Salad

 Lemon_Potato_Salad
Lemon Potato Salad
photo by recipe author

 

Servings: Approximately 8
Preparation Time: 30-35 minutes

  • 3 pounds organic red potatoes
  • home made coconut oil mayonnaise*
  • 5 tablespoons freshly squeezed organic lemon juice, approximately 3-5 lemons
  • 1 tablespoon organic raw apple cider vinegar
  • 20 leaves fresh organic basil, minced
  • 1/4 organic onion, chopped
  • 3 organic celery stalks, sliced
  • 1/4 jalapeño, de-seeded and very finely diced
  • sea salt, to taste
  • organic ground black pepper, to taste

Scrub potatoes and then bring to a rolling boil in a large pot, reduce heat to low and cook for 15-20 more minutes (until a fork pokes through). Remove from heat, drain and allow to cool completely.

Meanwhile, prepare the coconut oil mayonnaise according to recipe *here.

In a large serving bowl, add lemon juice, apple cider vinegar, basil, onion, celery, jalapeño, sea salt and black pepper.

Cut potatoes into 1 1/2 inch pieces, add to bowl, along with prepared mayonnaise. Mix until well incorporated. Serve warm or cold, as a light and refreshing side dish to many meals.

Recipe and photo by Orissa. Submit your own coconut recipes and photos here!