Coconut Snack Recipes

Gluten Free Protein Breakfast Bites

Gluten Free Protein Breakfast Bites
Gluten Free Protein Breakfast Bites
photo by recipe author

 

Servings: 32-36
Preparation Time: 10 minutes

Preheat oven to 350º F.

Lightly grease a mini muffin pan with coconut oil.

Add all the dry ingredients into a food processor and pulse a few times to incorporate them.

In a separate bowl mix together remaining wet ingredients. Pour slowly into food processor and pulse until everything is well combined.

Fill mini muffin pans and press mixture until it is well compacted and just below the top of the pan. Bake for 12-15 minutes, until lightly brown.
Cool before removing from the pan.

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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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No Bake Pumpkin Truffle Squares

No Bake Pumpkin Truffle Squares
photo by recipe author

 

Servings: 24
Preparation Time: 20 minutes

Dry:

  • 3/4 cup honey graham crackers, crushed
  • 1 1/2 teaspoons pumpkin spice
  • 1 1/2 teaspoons ginger spice
  • 1 1/2 teaspoons cinnamon spice
  • 3/8 teaspoon pink salt

Moist:

Topping:

Crush graham crackers by hand or by placing them in a plastic bag and using a wooden spoon to beat them into a crumble. You can use a food processor but the consistency/texture will be more fine so you will only need 1/2 cup that way.

Mix the crushed graham crackers with the remaining dry ingredients and combine well.

Scoop out and reserve 1 tablespoon of the dry mixture to use as the final topping and set aside remaining dry mixture.

Mix together all moist ingredients, blending/stirring until smooth and all coconut cream has been well incorporated.

Add the remaining dry mixture to the moist mixture and stir until well incorporated. Pour into an 8×6 dish and smooth with a rubber spatula until evenly distributed. Set aside.

For the topping, place the chocolate and coconut cream concentrate in a double boiler on medium low heat and stir continuously until smooth. Then remove from heat and stir in the vanilla extract until fully incorporated.

Pour the melted chocolate over the pumpkin mixture in the pan and smooth until evenly distributed over the top. Next, evenly sprinkle the reserved graham cracker over top, cover and place in the refrigerator for 1 – 1 1/2 hours or until the chocolate topping is firm.

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Egg and Veggie Quesadillas

Egg and Veggie Quesadillas
Egg and Veggie Quesadillas
photo by recipe author

 

Servings: 10
Preparation Time: 30 minutes

  • 20 6-inch tortillas
  • 12 eggs
  • 1 cup milk
  • 1 1/2 cups shredded cheese
  • 1/2 red bell pepper
  • 5 tablespoons coconut oil
  • salt and pepper to taste
  • chopped freeze-dried chives, optional

In a large pan melt 2 tablespoons coconut oil, then add bell peppers and chives. Sauté for about 10 minutes.

Meanwhile mix eggs, milk, salt, and pepper in a large bowl. Pour into hot pan with veggies, and stir occasionally until eggs are fully cooked.

Meanwhile, melt remaining 3 tablespoons coconut oil, and preheat oven to 350° F.

Assemble quesadillas by brushing one side of each tortilla with coconut oil. Place the oiled side down on a large baking sheet. Put about 1/3 cup of the egg mixture on top, then top with 1/4 cup cheese. Place another tortilla on top with the oiled side up.

Bake for 8 minutes, flipping halfway through.

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No Bake Almond Pulp Crackers

No Bake Almond Pulp Crackers
No Bake Almond Pulp Crackers
photo by recipe author

 

Servings: 10
Preparation Time: 22 hours

In a bowl, combine almond pulp, coconut flour, coconut oil, salt, pepper and any desired seasonings. Stir until well combined and a ball of dough forms. If mixture is too try, add a little water, one tablespoon at a time.

Roll out dough in between two pieces of wax paper until about 1/4″ thick. Remove top layer of paper and place bottom layer and dough on a dehydrator rack. Dehydrate for about 22 hours at 125° F.

Enjoy with an assorted cheese tray.

*To get almond pulp, you can make your own almond milk. Combine about 1 cup almonds with 3 cups of water in a blender. Blend for about 3 minutes. Strain milk from almonds to drink. Reserve pulp for these crackers.

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Gluten Free Apple Almond Cinnamon Oatmeal Muffins

Gluten Free Apple Almond Cinnamon Oatmeal Muffins
Gluten Free Apple Almond Cinnamon Oatmeal Muffins
photo by recipe author

 

Servings: 18
Preparation Time: 30 minutes

Preheat oven to 350° F.

Grease 18 muffin cups with coconut oil.

Combine all dry ingredients and all wet ingredients separately. Then combine the wet with the dry.

Fill muffin cups halfway and bake for 20 to 25 minutes.

Top freshly baked muffins with a little maple syrup or raw honey, if preferred.

*Home Made Coconut Cashew Milk – recipe hereHomemade Coconut Milk – recipe here.

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

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Maple-Pecan-Coconut Granola

Maple-Pecan-Coconut Granola
Maple-Pecan-Coconut Granola
photo by recipe author

 

Servings: 30 (1/2 cup each)
Preparation Time: 20 minutes

Dry:

  • 8 cups rolled oats
  • 2 cups puffed brown rice cereal
  • 2 cups chopped pecans (almonds or walnuts)
  • 2 cups unsweetened shredded coconut
  • ½ to 1 cup brown sugar, depending on desired sweetness

Wet:

Optional:

  • 2 cups dried fruit such as raisins, chopped dates, dried cranberries, dried tart cherries, etc.

Pre-heat oven to 275° F.

In a large bowl, combine dry ingredients.

In a separate bowl, combine wet ingredients, whisk until smooth. Pour over dry ingredients and mix well.

Spread onto two large greased baking sheets. Bake for 45 minutes, stirring 3 times, once every 15 minutes. Turn oven off and let granola cool in oven for 8+ hours or overnight, until completely cooled.

Stir in optional dried fruit now, if desired. Break granola up and store in an airtight container.

Enjoy your granola with one of these homemade non-dairy milk recipes:

  • Coconut Milk recipe here.
  • Cashew Milk recipe here.

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