Dried Coconut Recipes

Tisrayanche Suke / Goan Clams Dry

Tisrayanche Suke Goan Clams Dry
Tisrayanche Suke / Goan Clams Dry
photo by recipe author

 

Servings: 4
Preparation Time: 50 minutes

  • 1.1 pounds fresh clams
  • 1/2 cup dried coconut
  • 1 large onion, finely chopped
  • 1-2 green or red chilis (not dry) slit into halves
  • 4-5 Kokum / Gracinia indica
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • salt to taste
  • some water

Open clams into halves using a sharp knife. Then lift all the flesh from one shell, and drop it in the other and discard the shell with no flesh. Repeat for all the remaining clams.

Wash clams well in pure water 3-4 times then coat in turmeric powder and set aside for 10 minutes.

In a heavy bottom vessel, add these clams, and cook uncovered on medium high heat for 5 minutes, stir occasionally. (If you feel the clams are too dry, then add a tablespoon of water. Usually you do not require water for this.)

Now add dried coconut, chopped onions, slit chilis, and red chili powder. Mix well. Cover and cook on medium high heat for 10-15 minutes. Check in between for dryness. Add water if required but keep in mind this recipe needs to be very dry. After 15 minutes, add kokum and salt to taste.

Mix well and cook another 2 minutes then switch off the stove. Serve with fish curry rice.

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Coconut Almond Chocolate Pudding

Coconut Almond Chocolate Pudding
Coconut Almond Chocolate Pudding
photo by recipe author

 

Servings: 4
Preparation Time: 5 minutes

Place all ingredients in a food processor and blend until desired consistency is reached.

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 recipes and photos here!

Gluten Free Coconut Flour Chocolate Chip Cookies

Gluten Free Coconut Flour Chocolate Chip Cookies
Gluten Free Coconut Flour Chocolate Chip Cookies
photo by recipe author

 

Servings: 12- 15 cookies
Preparation Time: 10-15 minutes

Preheat oven to 375° F.

Combine the coconut oil, sugar, vanilla, eggs and salt in one bowl. Add coconut flour, shredded coconut and chocolate chips, mix together.

Make small cookie balls and place on parchment lined baking sheet.

Bake for 12-15 minutes, or until cookies start to brown.

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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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Mamaw’s Pecan-Coconut “Papaya” Pie

Mamaws Pecan-Coconut Papaya Pie
Mamaw’s Pecan-Coconut “Papaya” Pie
photo by recipe author

 

Servings: 8
Preparation Time: 10 minutes

Crust:

Filling:

  • 2 eggs, lightly beaten
  • pinch salt
  • 1 cup brown sugar
  • ½ cup coconut flakes
  • ½ cup pecans, chopped
  • 1 teaspoon baking powder

Preheat oven to 350° F.

Blend crust ingredients together till crumbly using a pastry blender. Press firmly into pie pan.

Stir filling ingredients together, then pour into pie crust. May decorate with pecan halves if desired. Bake 30 minutes or until filling is set.

Serve warm or cold. May top with whipped cream.

Terri from Warrior, AL won $50 for this recipe and photo! Submit your recipe here!

Recipe originally by Margaret Bird Burns, Terri’s Mamaw. Published with permission. 

Blueberry Superfood Smoothie

Blueberry Superfood Smoothie
Blueberry Superfood Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 10 minutes

Homemade Coconut Milk:

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

Place chia seeds in blender and cover with milk. Let sit for a few minutes while you prepare the rest of the ingredients.

Add remaining ingredients to the blender and puree until very smooth and creamy.

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Gluten and Dairy Free Tapioca Cake (“Bolo de Tapioca”)

Gluten and Dairy Free Tapioca Cake Bolo de Tapioca
Gluten and Dairy Free Tapioca Cake (“Bolo de Tapioca”)
photo by recipe author

Servings: 12-24
Preparation Time: 1 hour and 20 minutes

Homemade Coconut Milk:

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

Soak the tapioca pearls in 3 cups of milk for 1 hour.

Beat sugar, eggs and coconut cream concentrate for 10 minutes. Mix in the soaked tapioca pearls. Add coconut flakes and remaining 2 cups coconut milk and mix. Let set for 5 minutes.

Pour into a greased 13×9 baking dish. Bake at 350° F for 30-40 minutes until set.

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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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