Coconut Shrimp with Pineapple Coconut Dipping Sauce

Coconut Shrimp with Pineapple Coconut Dipping Sauce
Coconut Shrimp with Pineapple Coconut Dipping Sauce
photo by recipe author

 

Servings: 4: 5-6 shrimp per person, or great for an appetizer
Preparation Time: 30 minutes

Pineapple Coconut Dipping Sauce:

Coconut Shrimp:

  • 4 – 6 cups coconut oil
  • ½ pound large fresh wild caught shrimp; peeled, deveined, and butterflied (keep them covered with a wet paper towel while assembling other ingredients)
  • 1 ½ cups all-purpose, coconut, or sprouted spelt flour (any combo will work)
  • 2 tablespoons whole cane sugar
  • ½ tablespoon cornstarch
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 cup panko bread crumbs
  • ½ cup coconut flakes

Place ¾ cup flour on a plate, place remaining ¾ cup flour in a bowl with sugar, cornstarch, and salt. Stir milk into flour mixture. Let rest for 5 minutes.

Combine panko and coconut on a plate.

Assemble shrimp, flour, flour/milk mixture, panko/coconut mixture.

Heat oil to 350° in a heavy pan, dredge butterflied shrimp in flour, dip in flour/milk mixture and cover with panko/coconut.

Set aside on parchment paper or plate until all shrimp are battered.

Place shrimp in oil, 6 at a time, for 2-3 minutes, turning once. Remove to wire rack or paper towels.

Continue until all shrimp are cooked.

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Coconut Oil Baba Ghanouj Dip

Coconut Oil Baba Ghanouj Dip
Coconut Oil Baba Ghanouj Dip
photo by recipe author

 

Servings: 6
Preparation Time: 1 hour

  • 1 large eggplant
  • 3 tablespoons Tahini
  • 4 cloves garlic, smashed
  • 1/2 lemon, juiced
  • 1 tablespoon Expeller Pressed Coconut Oil
  • 1 tablespoon Himalayan salt
  • 1 teaspoon cumin powder, optional
  • 1/4 teaspoon cayenne pepper flakes, optional
  • 1 tablespoon olive oil, for garnish
  • fresh or dried parsley flakes, for garnish

Preheat oven to 400° F.

Prick eggplant skin with fork or cut a shallow slit along the side of the eggplant (to prevent eggplant from exploding). Place eggplant on a baking dish in middle or top rack in oven, and cook until eggplant shrivels and is soft and mushy and skin is somewhat charred, about 40-50 minutes.

Once eggplant has cooled to touch, peel skin and scoop insides into a bowl and mash (with a fork or potato masher).

Add tahini, garlic, lemon juice, coconut oil, salt, cumin, and cayenne pepper. Mix well.

Scoop Coconut Oil Baba Ghanouj dip into a serving bowl and drizzle with olive oil and garnish with parsley. Serve with warm flatbread or enjoy with freshly sliced vegetables, like cucumber, bell peppers, or carrots.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Don’t Matcha Me Blue Smoothie

Don't Matcha Me Blue Smoothie
Don’t Matcha Me Blue Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 3/4 cup coconut milk
  • 1 1/2 cups frozen blueberries
  • 2 tablespoons vanilla or plain protein powder
  • 2 teaspoons matcha powder
  • honey to taste
  • 1 pump vanilla syrup, optional

Blend all ingredients in a high speed blender and serve.

Prepared by Moriah. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Gluten Free Oh “Hoppy” Day Carrot Cookies

Gluten Free Oh Hoppy Day Carrot Cookies
Gluten Free Oh “Hoppy” Day Carrot Cookies
photo by recipe author

 

Servings: 7-10
Preparation Time: 25 minutes

Preheat your oven to 360° F.

Combine all ingredients into a bowl and stir together.

Flatten batter out on a baking sheet lined with parchment paper. Cut bunny shapes with cookie cutters.

Bake cookies for 10 – 15 minutes. Allow to cool before serving.

Gigi from Los Angeles, CA won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Chewy Tropical Granola Bars

Chewy Tropical Granola Bars
Chewy Tropical Granola Bars
photo by recipe author

 

Servings: 24 small bars
Preparation Time: 20 minutes

Lightly toast the oats and coconut flakes in a pan, on medium heat. Add the flaxseed and combine well.

Melt the coconut cream concentrate and coconut oil in a separate pan. Add the honey and maple syrup. Mix well.

Pour dry ingredients into wet ingredients and mix. Turn stove off.

Transfer into a loaf pan lined with foil or parchment paper. Flatten evenly. Sprinkle with cinnamon.

Allow to chill in the refrigerator before cutting into desired size.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Chocolate Coconutty Bars

Chocolate Coconutty Bars
Chocolate Coconutty Bars
photo by recipe author

 

Servings: 35 square bars
Preparation Time: Approx. 15 minutes + cooling time

Turn stove on low. Melt chocolate, coconut cream concentrate and coconut oil in a pan.

Blend nuts in a food processor until fine.

Grind coconut chips (if you prefer it to be chewy, skip this step).

Mix oats, coconut chips and blended nuts together in a bowl.

When chocolates are all melted, put in dry ingredients and mix well. Put mixture in an 11 x 7 pan. Spread evenly and set aside to cool and harden, or pop in the fridge to speed this up.

When firm, slice into little squares.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

Low-Carb Strawberry Icebox Bars

Low-Carb Strawberry Icebox Bars
Low-Carb Strawberry Icebox Bars
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

Crust:

Filling:

Preheat oven to 350° F.

Crust instructions:

Mix dry ingredients in a bowl. Add coconut oil and mix well to get a sandy texture.

Scramble eggs, then add to sandy mixture along with ice water. Knead to mix thoroughly. Spread out into 9×12 baking dish. Bake 15-20 minutes until done, edges golden brown.

Remove from oven and let cool while making filling (about 10-15 minutes).

Filling instructions:

Put lemon juice in small bowl, sprinkle gelatin over it to hydrate.

In a small pot, bring water to boil, then add hydrated gelatin/lemon juice mixture, and stir to dissolve gelatin.

Add strawberries, honey, and salt to pot, and bring to boil. Reduce heat and simmer for 10 minutes or until strawberries are soft. Let cool for about 10 minutes, then pour over baked, cooled pie crust.

Transfer to fridge and let chill for at least 4 hours, or until set firm.

Serve with whipped cream, if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe by Lynelle. Photo by Orissa. Submit your creative coconut recipes here for a chance to win $50!

Salt n’ Vinegar Kale Chips

Salt n Vinegar Kale Chips
Salt n’ Vinegar Kale Chips
photo by recipe author

 

Servings: 2-4
Preparation Time: 15 minutes

Rinse and remove stem from kale. Pat dry with towel. Tear into large 2-3″ pieces since they shrink a lot when dehydrated.

Place kale “chips” in a large bowl and add coconut oil. Massage oil into all areas of every leaf. Add vinegar and toss to coat each “chip.” Add salt and toss again to coat each “chip” evenly.

Place “chips” on dehydrator trays. Dehydrate for 6 hours at 115° F.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!