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Coconut Shrimp and Rice

6 ½ cups water
3 cups uncooked rice
1 ½ cups coconut oil
2 cups shredded coconut
1 – 2 lbs. shrimp – peeled and de-veined
Salt & pepper to taste, or spices of your choice

Optional: soak rice overnight in water before cooking.

Bring water and rice to a boil for 5 minutes. Turn heat down to a simmer and stir and let cook for about 15 minutes. Add ½ cup coconut oil and shredded coconut to the rice and stir to distribute. Simmer for another 15 minutes then turn off heat. Cool.

Heat remaining coconut oil to medium heat in a large pan and add the first pound of shrimp. Oil will cool down, but do not adjust heat. Slowly stir shrimp in oil for about 5 minutes and season as desired. Once the shrimp is cooked, place in a side dish and set aside.

Heat oil to medium heat again and add the rest of the shrimp and repeat cooking process as with the first batch.

To serve, place rice in a warm oval crock pot and spoon the shrimp over the top.

Extra side dish: After cooking shrimp, add grated carrots to coconut oil and fry for 5 minutes. Add ramen-style noodles and cook until done. Drain if necessary.

Recipe submitted by Gregg, Derry PA

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Coconut Apple Bake

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3 Granny Smith Apples
1 tablespoon Rapadura sugar
¼ cup shredded coconut
2 teaspoons cinnamon
1 cup flour – I grind my own and use soft white
¾ cup Rapadura sugar
¾ cup melted coconut oil
1 egg
½ cup chopped nuts of your choice

Preheat oven to 350 degrees.

Cut apples into cubes or small slices. Mix with 1 tablespoon of sugar, coconut and cinnamon.

Place in pie plate and set aside. Mix flour, ¾ cup sugar, melted coconut oil, egg and nuts together and pour over apples.

Bake in the preheated oven for about 45 minutes. Top should be nice and brown. Serve with fresh whipped cream!

Recipe submitted by Emi, Opelika, AL

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Spicy Coconut Fish

2 tablespoons coconut oil
1 lb fresh fish fillets
cayenne pepper to taste
salt
1 onion – diced
2 cloves garlic – minced
2 tablespoons Coconut Cream Concentrate
1-2 cups water or broth of your choice

Heat coconut oil in skillet and lightly brown fish fillets after seasoning with pepper & salt. Remove fillets from skillet.

Add onion, garlic, coconut cream and 1–2 cups water to skillet. Bring to a boil until mixture reaches a slightly thickened consistency, about 10 minutes. Add fish fillets to coconut cream mixture. Cover skillet and cook for an additional 5 minutes. Serve with rice and enjoy.

NOTE: This recipe can also be used with chicken pieces.

Recipe submitted by Diana, Humble, TX

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Rich Coconut Peanut Curry Chicken

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1 pound of organic pastured chicken breast.
2 tablespoons coconut oil to fry chicken

Cut chicken into small pieces and fry in a very large skillet. When chicken is just cooked, stir in the following ingredients:

approximately 2 cups of organic coconut milk.
½ cup of organic peanut butter
½ cup organic whole milk plain yogurt
2 teaspoons red curry paste (or powder) to taste
1 teaspoon chicken bullion powder
fresh ground black pepper to taste

Cook until everything is well mixed and serve over whole grain rice or pasta.

Freezes well, does well in crock pot, serves four, and impresses every time.

Recipe submitted by Britt, Renton, WA

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No Bake Healthy Protein Snack

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1/4 cup coconut oil
2 tablespoons organic cocoa or carob
1/4 cup Coconut Cream Concentrate – softened
1/4 cup Tahini (or any nut butter)
2 tablespoons of rice syrup, or any sweetner to taste.
1/4 cup coconut flour (sifted)
1/8 teaspoon salt
1 cup raw seeds or nuts, (can be mixed)
1/2 teaspoon ginger powder
1/8 teaspoon stevia (optional)

Warm coconut oil and add cocoa and blend well. Stir in coconut cream, nut butter, and sweetener of your choice. Mix salt with coconut flour and blend into mixture. Stir in nuts and/or seeds, ginger powder, and stevia.

Grease a container that can be refrigerated. Put mixture in container and cool for 1/2 hour and then score. This makes it easier to remove once it has firmed up. When mixture is firm finish cutting into squares, and enjoy.

Recipe submitted by Emma, Anchorage, AK

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Light-as-a-Feather Breakfast Muffins

1/3 cup Gold Label Virgin Coconut Oil
½ cup organic whole sugar
1 egg
1¼ cups flour or 1 cup regular flour and ¼ cup coconut flour
1½ teaspoon baking powder
½ teaspoon Himalayan salt
¼ teaspoon ground nutmeg
½ cup milk
3 tablespoons butter – melted
1 teaspoon cinnamon
1/3 cup organic sugar
shredded coconut (optional)

In a large mixing bowl cream the oil, sugar and egg. In a separate bowl combine the flour, baking powder, salt and nutmeg. Add the flour mixture to the creamed mixture in increments alternating with the milk.

Fill 8-10 greased muffin cups to about 2/3 full. Bake at 325 degrees for 20-25 minutes, or just until golden. Let cool for 3 minutes.

While cooling, mix cinnamon organic sugar and melt the butter. Roll the tops of the muffins in butter and then in cinnamon sugar mixture and sprinkle the shredded coconut on top, if desired. Enjoy!

Recipe submitted by: Shelly, Upland, IN

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Thai Style Coconut Fish Soup

½ cup spinach
1 cup winter squash
1 carrot
1 tomato
¼ teaspoon turmeric powder OR 1 inch turmeric root
¼ teaspoon curry powder
1-2 inches of ginger root
one stalk lemongrass
a couple kaffir lime leaves (if available)
water- how much you need depends on your taste
1 cup coconut cream concentrate or 1 to 1 1/2 cans coconut milk
several ounces of your favorite fish

Chop spinach, winter squash, carrot, tomato, ginger root, and lemon grass to desired bite sized pieces and set aside. You can get creative and add other veggies, this is just a basic recipe. Set aside spinach and tomato in a separate bowl.

Place turmeric powder, curry, ginger, lemongrass, kaffir lime leaves, fish and all the chopped vegetables except the spinach and tomato in a medium saucepan and add enough water to cover everything. Cook until about halfway to soft – adjust heat to desired temperature.

Remove some water if needed, and add coconut milk or coconut cream concentrate, mix in well, and allow pot to simmer on low for as long as desired to let veggies finish cooking and aromas to permeate the coconut milk. Add spinach and tomato at the end so they are only lightly cooked or raw.

Serves one to two people.

Recipe submitted by: Anna-Liese, Pahoa, HI

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Banana Coconut Ice Cream

3 frozen bananas
1/4 cup shredded or flaked coconut (1 ounce)
1/4 cup dried unsweetened fruit (I use cherries or raisins)
1 teaspoon cinnamon
1 teaspoon organic chocolate powder (optional)
1 teaspoon + coconut cream concentrate
1/4 cup filtered water

Place all ingredients in a VERY STRONG blender and blend starting a low speed, working up to the highest speed until all is mixed and is the consistency of ice cream.

If needed, add a couple ice cubes to thicken and chill.

This makes a generous serving for two.

Recipe submitted by Tammy, Cape Girardeau, MO

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