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Coconut Haupia (Traditional Hawaiian Coconut Pudding)

photo by recipe author

Servings: 6-8 Preparation Time: 15-20 minutes

2-4 tablespoons Coconut Cream Concentrate
1-3/4 cup water
5 tablespoons organic granulated sugar
5 tablespoons organic cornstarch
3/4 cup water

In a medium saucepan, cook coconut cream concentrate with 1-3/4 cups water over medium-low heat until warm and blended. In a separate small bowl, combine sugar and cornstarch; stir in remaining 3/4 cup water, combining well.

Stir sugar mixture into coconut mixture and cook over low heat, stirring constantly, until thickened (approx. 5-6 minutes). Pour into an 8 inch square pan. Refrigerate until firm. Cut into squares and serve.

Recipe submitted by Deanne, Glendale, AZ

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Chicken Satay with Coconut Peanut Sauce

photo by recipe author

Servings: 12

2 1/2 pounds frozen boneless, skinless chicken thighs, thawed wooden or bamboo skewers

Marinade:

1 small onion, chopped
3 cloves garlic, chopped
1/8 teaspoon ground ginger
1/2 teaspoon dried turmeric
2 teaspoons cumin
1 teaspoon red pepper flakes
4 tablespoons oyster sauce (you can use fish sauce if you like)
6 tablespoons brown sugar
2 tablespoons coconut oil

Coconut Peanut Sauce:

1 cup Tropical Traditions coconut peanut butter
1/8 cup soy sauce
1/2 teaspoon red pepper flakes
2 tablespoons brown sugar
2 teaspoons lime juice
1/2 cup hot water
1/8 cup oyster sauce
1/3 cup coconut cream concentrate
2 teaspoons sesame oil

Marinade:

Throw all ingredients into the blender, and blend on high for 2 minutes. Pour into a zipper top bag with thawed chicken. Let marinate for at least an hour (24 hours is fab.) I would add a stalk of unchopped lemongrass here too, but I didn’t have any. Put it in the marinade, and discard after.

Cut marinated chicken into 2 inch chunks. Soak bamboo skewers in water for 20 minutes, so they don’t burn when cooking (I know, I should have soaked them longer, but I was hungry…). Thread chicken onto skewers and place on a foil-lined broiler pan (or on a baking sheet). Broil on high for 12 minutes, flip skewers and broil for another 12 minutes. Remove from oven to cool.

Coconut Peanut Sauce:

Throw all ingredients into the blender and blend on high for 3 minutes. Serve with chicken satay skewers.

Recipe submitted by Kristen, Laie, HI

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Grain-Free Raw Coconut Granola

photo by recipe author

You can totally play with this recipe! This recipe yields around 22 cups of granola. You just want about 19 or 20 cups worth of your favorite seeds, nuts and flakes total, so measure out your desired ingredients.

22 1-cup servings
Preparation Time: 20 minutes

6 cups coconut flakes
1 1/2 cups raw honey
1/4 cup Raw Maple Syrup and/ or Molasses
1 cup coconut oil (can use olive oil)
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon Himalayan salt
1 tablespoon vanilla extract
2 cups pecan halves
2 cups almonds
1 1/2 cups walnuts
2 cups sunflower seeds
2 cups cashews
1 1/2 cups pumpkin seeds
1/2 cup raw sesame seeds
2 cups flax seeds

Set aside 4 cups of the coconut flakes. Put all wet ingredients and spices into a pan. Warm over a very low heat and stir to blend the flavors. Do not use a high heat.

Chop the coconut flakes into the size of oats. Add the chopped coconut flakes to the liquid. Turn off heat.

Chop the nuts up if you want to make a breakfast cereal substitute. Add the wet portion to the remainder of your dry ingredients, and stir until it’s well-blended. Store in an airtight container. It will keep for weeks, if it lasts that long!

Recipe submitted by Tamara, Spring, TX

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Coconut Cacao Cookies

photo by recipe author

Servings: 15 cookies
Preparation Time: 30 minutes

1/2 cup oat groats (or wheat berries)
7 raw almonds
7 Medjool dates, pitted
1/4 teaspoon salt
2 tablespoons raw cacao powder
2 tablespoons coconut oil
2 tablespoons coconut flour
1/2 teaspoon vanilla extract
1 tablespoon honey
1/4 cup spring water
handful of raisins

Soak the groats, almonds and dates overnight individually in a half cup spring water each.

Drain them the next morning and put in food processor with the salt, cacao, coconut oil, coconut flour, vanilla extract, honey and spring water.

Process for about a minute, transfer contents to bowl, fold in raisins.

For heart shaped cookies you can shape them by hand or with a cookie cutter.

If you want to dehydrate them, place in dehydrator at 105 degrees for 3 hours or pop them in the oven at 350 degrees for about 12 minutes.

Recipe submitted by Tori, Nashville, TN

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Gluten Free Pumpkin Delight Muffins

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

7 eggs
1/2 cup coconut milk*
1/2 cup maple syrup
1 cup pumpkin puree
1 teaspoon vanilla
3/4 cup coconut flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup nuts (I used walnuts and almonds)
10 dates
1 tablespoon date sugar
1 tablespoon finely shredded, unsweetened coconut
1 teaspoon cinnamon

Beat your eggs, Then whip in remaining wet ingredients. Set aside.

In another bowl mix the coconut flour, baking powder, cinnamon and salt. Then add the dry to the wet and mix really well.

Now in your food processor add remaining ingredients. Process until it looks like a crumb mixture, don’t go too long or you’ll end up with a nut butter!

Now, on a table you should have your batter, your toppings, and some pure fruit blackberry jam. You will also need muffin pans and liners.

Preheat your oven to 350 degrees.

Now, in each liner (which you can grease if you want, the batter is sticky) put one tablespoon of batter. Then in the middle put a teaspoon of blackberries, then another tablespoon of batter on top, and finally sprinkle the nut topping on.

Bake for 25 minutes and then let them cool.

While they are cooling melt some dairy-free dark chocolate and then drizzle over your muffins with a spoon.

And then sprinkle on some unsweetened coconut flakes!

And then….ENJOY!!!

Recipe submitted by Junior Chefs, Deer River, MN

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

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Rhubarb Coconut Loaf

photo by recipe author

Servings: 10-12
Preparation Time: 30 minutes

1/2 cup coconut flour
1 cup whole-wheat flour
1/2 oats
1/4 cup bran
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups milk
2 eggs

Topping:

2 apples peeled and corded
1 cup Rhubarb
1 tbsp of cinnamon
1/4 cup shredded coconut

Base: Combine the dry ingredients in mixing bowl. Beat milk and eggs and add to the dry ingredients and mix together. The batter should have a muffin texture to it. Add milk if it’s not sticky enough. Spoon into a square baking dish that has been greased on the bottom.

Preheat oven to 350 degrees F or 180C.

Topping: In a saucepan mix together apples, rhubarb and cinnamon. I didn’t add sugar however to make it sweeter add 1/4 cup sugar. Heat over medium heat until fruit becomes soft and spreads like jam. Spoon fruit over batter and sprinkle shredded coconut over top.

Bake in preheated oven for about 55 – 65 min. Cool in baking dish for 10 minutes. The fruit loaf was great warm out of the oven with some plain yogurt on top.

Recipe submitted by Lina, Victoria, AK

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Peanut Butter Apple Dip

photo by recipe author

Servings: 4-6
Preparation Time: 5-10 minutes

2-3 tablespoons coconut oil
1 cup organic peanut butter
3-4 tablespoons raw honey
1/2 teaspoon cinnamon

Warm up the coconut oil until liquefied. Combine all the ingredients together and you have a delicious, healthy apple dip for snack.

Recipe submitted by Verna, Vanleer, TN

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Chocolate Coconut Peanut Butter Balls

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8
Preparation Time: 10 minutes

1 cup Coconut Peanut Butter
1/2 cup honey
1/4 cup coconut oil
1/2 – 1 cup cocoa powder
1 cup shredded coconut
1/2 cup chopped pecans (optional)

In mixing bowl combine peanut butter, honey, cocoa, coconut oil, pecans, and half a cup of shredded coconut. Mix until smooth. Take spoonful-size scoops of batter and roll into balls in the rest of the coconut shreds.

Place balls on a baking sheet covered with wax paper and place in freezer until desired firmness.

Recipe submitted by Jocelyn, Costa Rica

Sarah’s notes: You can also use flaked coconut to roll the balls in (like I did, see the picture) instead of shredded.

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