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Crispy Cheesy Baked Chicken

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6
Preparation Time: 12 minutes

1 whole chicken, cut into parts
salt, to taste
lemon pepper, to taste
2 teaspoons Italian seasoning, or to taste
bread crumbs, as needed
2 eggs, beaten
2 tablespoons coconut oil
2 tablespoons butter
1-2 cups shredded cheddar or mozzarella cheese

Season chicken with salt, lemon pepper and Italian seasoning. Toss to mix evenly. You can now either proceed with the recipe or refrigerate the chicken for a few hours until needed.

Preheat oven to 375 degrees F.

Dip each chicken piece individually into the beaten eggs and roll in bread crumbs to coat. Place in a large glass pan. Repeat with each piece. Dot the chicken pieces with the coconut oil and butter.

Bake in preheated oven for 30-45 minutes or just until chicken is cooked and no longer pink (you can leave it just a little undercooked for the next step).

Top with shredded cheese and return to oven. Turn temperature up to 450 degrees F (don’t wait for it to preheat) and bake for 5-10 minutes. Cheese should be browned and bubbly.

Recipe courtesy Marianita and Sarah Shilhavy

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Coconut Citrus Fudge

photo by recipe author

Servings: 12
Preparation Time: 15 minutes (plus chilling time)

1 cup coconut cream concentrate
2-3 tablespoons raw honey
2 tablespoons coconut oil, melted
1 tablespoon orange, lemon, grapefruit or other citrus zest
1 teaspoon orange, lemon, grapefruit or other citrus extract (if using oil, use a few drops)

1. In a food processor, pulse coconut cream concentrate and honey until combined. Then, with the processor running, add the coconut oil in a steady stream. Add zest and extract or oil, and mix until combined.

2. On a cookie sheet lined with parchment paper or wax paper, spoon mixture and form into a rectangle. Press with your hands to make the thickness even, about 1/4 inch thick. Chill for 30 minutes in the refrigerator.

3. Remove from the fridge, and lift parchment or wax paper off the cookie sheet and transfer to a cutting board. Cut into little squares or whatever bites you like.

4. You can store these in the fridge, or even on the counter in an airtight container. The coconut cream concentrate keeps its shape well, even at room temperature.

Enjoy!

Recipe submitted by K, Tempe, AZ

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Coconut Peanut Butter and Jelly Cupcakes

photo by recipe author

Servings: 20-24
Preparation Time: 30 minutes

Cupcakes:

6 tablespoons butter, at room temperature
1 cup creamy or crunchy peanut butter
1 1/3 cups organic whole sugar
3 large eggs
1 tablespoon vanilla bean paste OR vanilla extract
1 tablespoon baking powder
1 teaspoon salt
3 cups all-purpose flour OR 2 1/2 cups whole wheat pastry flour OR 1 1/4 cups coconut flour*
1 cup milk

Peanut Butter Frosting:

1 cup creamy peanut butter
3/4 cup butter, at room temp
1 tablespoon vanilla bean paste OR vanilla extract
1/2 cup maple syrup
1/4 cup coconut flour
3 tablespoons milk

Filling:

1 cup jelly of your choice. DO NOT USE spreadable fruit or a chunky style of jam. The smoother the consistency, the easier it will be to fill.

Cupcake:

Preheat the oven to 350 F. Insert 20-24 liners into a medium cupcake pan(s).

In a large bowl, cream together butter, peanut butter, and brown sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the eggs one at a time. Beat well. Mix in the vanilla. Add the baking powder and salt and mix well.

If using all purpose flour, mix it into the peanut butter mixture, one cup at a time, alternating with the milk. If using either whole wheat or coconut flour, add it in 1/4 cup at a time.

Fill the cupcake liners 2/3 full. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 5 minutes then transfer to wire racks carefully. Cool completely.

Frosting:

Combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer, beat until light and fluffy, about 2 minutes. Beat in remaining ingredients. You can add more additional amounts of any of the ingredients to alter the taste and consistency to meet your personal preference.

Assembly Directions:

The easiest method to fill cupcakes is a piping bag and round tip. Fill the piping bag with 1/2 cup of jelly at a time. Insert the pointed tip into the top of the cupcake and slowly squeeze out the jelly. Each cupcake can hold about 3 teaspoons of jelly before it “explodes.” Once you have dispensed the jelly, slowly pull out the tip. It is ok if the jelly oozes out onto the top of the cupcake. The frosting will cover it.

Top cupcakes with frosting using a decorating tip or simply spread on with a spatula.

*If using coconut flour or whole wheat flour, you may not need to use the entire amount listed. Stop adding flour when the batter begins to get “stiff.” You can always add a little more milk to make the consistency more cupcake-like.

Recipe submitted by Jennifer, Orangevale, CA

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Coconut Cream Chocolate Latte

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Servings: 1
Preparation Time: 8 minutes

1 cup whole milk
1 teaspoon coconut cream concentrate*
1/4 teaspoon vanilla extract
1/4 cup freshly brewed espresso
2 tablespoons chocolate chips

Place milk, coconut cream concentrate and vanilla in a small saucepan or milk frothing pitcher. Heat milk until scalding or almost scalding (do not simmer or boil!).

While milk is heating combine espresso and chocolate chips. Whisk to blend.

Remove milk from heat and froth with a milk frother or whisk until milk is nice and frothy. Pour over the espresso and give the drink a quick buzz with a milk frother stick or stir with a small spoon gently to blend.

*If desired omit coconut cream concentrate and use part homemade coconut milk* for the whole milk.

Recipe courtesy Sarah Shilhavy

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

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Coconut Meringue Cream Pie

photo by recipe author

Servings: 8-10
Preparation Time: 30 minutes

1 coconut oil pie crust, pre-baked and cooled
1 1/4 cups whole sugar
1/4 cup wheat flour
1 teaspoon salt
3 cups milk (or 2 cups milk and 1 cup coconut milk*)
4 eggs, separated
1 teaspoon vanilla
1 1/2 cups dried coconut

1. In large saucepan, combine sugar, flour and salt. Add milk and whisk to combine. Cook over medium heat until beginning to simmer, stirring constantly. After the mixture begins to simmer, cook an additional 2 minutes.

2. In a medium bowl, slightly beat egg yolks. Slowly add one cup of the hot milk mixture to egg yolks and stir to temper them. Add eggs back into saucepan and simmer 3 minutes. Stirring constantly.

3. Add coconut and vanilla and stir. Pour into pie crust and refrigerate overnight.

4. Serve with whipped cream and garnished with toasted coconut. Alternately, pie can be topped with meringue: whip remaining egg whites until soft peaks form. Add two teaspoons of sugar and continue to whip until stiff peaks form. Top pie and bake 7-8 minutes in a 400 degree oven, until slightly browned.

Recipe submitted by Tammy, Union City, TN

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

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Gluten Free Cream Cheese Coffee Cake

photo by recipe author

Preparation Time: 15 minutes
Servings: 8

Filling:

8 ounces cream cheese, room temperature
1 egg
2 teaspoons maple syrup

Cake:

6 eggs
3 tablespoons butter, melted
1/2 cup yogurt
1/4 cup maple syrup
1 teaspoon almond extract
1/2 cup + 1 tablespoon coconut flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pecans, chopped
1 tablespoon maple syrup
1 teaspoon cinnamon

1. Preheat oven to 325 degrees F. Grease one 8-inch round cake pan.

2. Beat together all ingredients for cream cheese filling. Set aside.

3. Combine the first five ingredients for cake then add the dry ingredients through the salt. Mix well.

4. Toss pecans, cinnamon and maple syrup together in a separate bowl.

5. Pour cake batter into pan and drop bits of the pecan mixture throughout batter.

6. Top with cream cheese filling and use a knife or tooth pick to swirl it around.

7. Bake for 25 minutes and let cool before slicing.

Recipe submitted by Carrol, Huntington Beach, CA

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Coconutty 7 Layer Bars

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 24
Preparation Time:

1/2 cup butter, melted
1 1/2 cups graham crackers crumbs
6 oz dark chocolate chips
6 oz butterstotch chips (or half white chocolate and half peanut butter chips)
1 cup chopped walnuts or pecans
1 cup flaked coconut
14 ounces homemade sweetened condensed milk*

Preheat oven to 350 degrees F.

Lightly grease a 9×13 or 12×13 inch pan with coconut oil. Pour melted butter into pan and evenly sprinkle graham cracker crumbs over it.

Sprinkle with chocolate chips and butterstotch. Sprinkle on nuts then add coconut last. Pour sweetened condensed milk evenly over everything.

Bake for 20-30 minutes. Top should be golden brown. Cut into small squares and refrigerate.

* You can make your own sweetened condensed milk
with our recipe here.

Recipe courtesy Sarah Shilhavy

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Whole Wheat Sourdough Red Palm Oil Bread

photo by recipe author

Servings: 2 loaves

2 cups fed whole wheat sourdough starter
1 cup warm water
2 teaspoons active dry yeast (optional)
1 tablespoon salt
3 tablespoons red palm oil
1 tablespoon coconut oil
5-6 cups whole wheat flour

Mix starter, water and yeast, letting proof for five to ten minutes. When done, add in salt and oils. When mixed, add in three cups of flour and mix well. Add in enough flour to make a stiff, kneadable dough. Knead until it is nice and elastic, and springs back when you poke it with your finger, about ten minutes. (I’ve found you’ll need to knead sourdough breads a little longer than just regular yeast breads. Another study for me…) When the kneading is done, put the dough in an oiled bowl. Let it rise until double, about two hours, give or take on your location.

When it’s risen, punch down and shape into loaves, and place in greased loaf pans (or if you’re doing round, free-form loaves, a greased stone baking sheet). Let rise again until double, about 1-1/2 hours.

About twenty minutes before it is done rising, heat the oven to 350 degrees. When finished rising, score with a serrated knife if you did free-form loaves and bake. Remove from oven when done and let cool before slicing.

Recipe submitted by Rachel, Costa Rica

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