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Coconut Baked Food Recipes

Coconut Rice Rounds (Bibingka)

Coconut_Rice_Rounds_Bibingka
Coconut Rice Rounds (Bibingka)
photo by recipe author

 

Servings: 10
Preparation Time: 45 minutes

  • 1 cup sushi rice, (also known as sticky rice)
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/4 – 1/2 cup coconut flour
  • 2 teaspoons baking powder
  • 1/3 – 1/2 cup sugar for desired sweetness
  • 1 3/4 cups coconut milk*
  • sugar, optional topping
  • shredded coconut, optional topping

Option: You may soak the rinsed rice overnight to remove the phytic acid before cooking.Add rice to boiling, salted water, stirring constantly for 15 minutes. Allow to cool.

In a blender combine 1/4 cup coconut flour with the baking powder and sugar. Add cooked rice and coconut milk, processing until it becomes a thick paste. If more thickening is necessary, add a little more flour.

On a cookie sheet lined with parchment paper, create circles with the mixture, 3″- 4″ across and 1/2″ thick. Bake at 350 °F for 20 minutes – the bottoms should be a light, toasty brown. Remove from oven and sprinkle with sugar and shredded coconut. Return to oven for 5 minutes or pop under the broiler to melt the sugar and toast the coconut, optional.

Note: In the Philippines these are baked on banana leaves, cut into rounds. You may cut the parchment in circles around each little cake for easy storage.

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

Diane from Hubert, NC won $50 for this recipe and photo! Submit yours here!

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Gluten Free Wild Blackberry and Rhubarb Pie

Gluten_Free_Wild_Blackberry_and_Rhubarb_Pie
Gluten Free Wild Blackberry and Rhubarb Pie
photo by recipe author

 

Servings: 10-12
Preparation Time: 1 hour 30 minutes

Never Fail Pie Crust:

Filling:

  • 3 cups fresh blackberries
  • 2 cups fresh rhubarb, diced
  • 3/4 cup sugar
  • 1/4 cup gluten free flour blend*
  • 2 tablespoons coconut milk**
  • 1 teaspoon ground ginger or 1 teaspoon ground cinnamon, optional

Combine flour, sugar, salt and baking powder in a mixing bowl. In a small bowl, whisk together egg, vinegar and water. Cut in about 2/3 cup cold coconut oil or shortening into dry ingredients until mixture is crumbly.

Pour in egg mixture and mix until dough ball forms. Add more water or flour to get desired dough texture. Divide dough in half. Place dough ball onto a lightly floured surface. Roll out dough until about 1/4″ thick.

Gently lay pie crust into a 9″ pie plate. Reserve the remaining dough for the top of the pie. After pie has been filled, roll out remaining dough and cut as desired for topping: lattice, whole, shapes, etc.

Combine berries, rhubarb, sugar and flour in a large bowl. Pour into uncooked pie crust. Add remaining 2-3 tablespoons coconut oil or shortening on top of berries in little pieces. Top with remaining pie crust if desired. Brush top of pie with coconut milk.

Bake at 350 °F for about 50 minutes. Filling should be bubbly and crust should be slightly brown. If edges of pie start to brown too quickly, cover with foil.

Let pie cool about 10-20 minutes before cutting and serving.

Note: Got leftover pie crust? Form together and roll out again on a floured surface. Cut or shape as desired. Place crust pieces on a large cookie sheet and sprinkle with sugar and cinnamon. Bake at 350 °F for about 10-15 minutes, or until golden brown.

Enjoy with home made ice cream. Recipe here.

*Gluten Free Flour Mix:

Makes 3 cups

  • 2 cups brown rice flour
  • 2/3 cup tapioca starch/flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

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

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Gluten Free Blueberry Coconut Cream Bars

Gluten_Free_Blueberry_Coconut_Cream_Bars
Gluten Free Blueberry Coconut Cream Bars
photo by recipe author

 

Servings: 16
Preparation Time: 15 minutes

Crust:

Filling:

Glaze:

Preheat the oven to 350 degrees. Oil the bottom and sides of an 8 x 8 inch baking pan.

In a small mixing bowl, stir together the almond flour, cocoa, and salt. Stir in the vanilla, coconut oil, and maple syrup. Use your hands to press the mixture evenly over the bottom of the oiled baking dish. Bake the crust for 15 minutes. Let it cool completely before spreading on the filling.

Place the blueberries, coconut cream concentrate, vanilla, and maple syrup in a food processor or blender. Blend until fairly smooth, with some pieces of blueberry still visible. Spread the filling over the cooled crust and refrigerate for at least 30 minutes before pouring on the glaze.

To make the chocolate glaze, stir together the coconut oil, cocoa powder, and maple syrup until smooth. Pour the glaze over the blueberry filling, tilting the pan to get it evenly over the top. Refrigerate the bars for at least two hours before cutting into squares to serve.

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

Angela from Longmont, CO won $50 for this recipe and photo! Submit yours here!

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Gluten Free Coconut Oats Muffin Bites

Gluten_Free_Coconut_Oats_Muffin_Bites
Gluten Free Coconut Oats Muffin Bites
photo by recipe author

Servings: 12
Preparation Time: 30 mins

  • 1/2 cup coconut oil
  • 1/2 cup pure maple syrup
  • 1/2 cup unsweetened shredded coconut
  • 1 1/2 cups oat flour*
  • 1 1/2 cups rolled oats
  • 1/2 cup unsalted roasted pumpkin seeds (or sunflower seeds)
  • 1/3 cup flax seed meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 1/2 cup dried apricots
  • 1/2 teaspoon of coconut oil for coating the pan

Preheat oven to 350 °F

Melt coconut oil in a saucepan. Add maple syrup, stir well and turn off the heat. Set aside.In a large food processor, add oat flour, oats, and pumpkin seeds. Pulse a couple of times. Add the coconut, flax seed meal, baking powder, and salt. Pulse to mix. Remove from the food processor and set aside.In the same food processor, add raisins and dried apricots and pulse until the apricots are approximately the size of raisins.

In the same processor, add the above oats mixture and pour the melted coconut oil and maple syrup over the dry ingredients, then pulse until combined. Transfer to a large bowl and stir well to make sure all ingredients are well-combined. If any of the apricots and raisins stick together in clumps, use your fingers to separate and distribute them throughout the mix.

Using a 12 cup standard muffin pan, coat the cups with a little coconut oil. Scoop by the heaping tablespoonful into the cups of the mini muffin pan. With your fingers, press each gently but firmly to pack and flatten. Bake for about 10-15 minutes until set and edges are golden.

Remove from oven, allowing to cool for about 10 minutes. Use a butter knife to help pop each one out then place on wire rack to cool and set. They may be fragile until completely cooled.Keep at room temperature in an airtight container for up to 3-4 days or can be refrigerated for 10-12 days.

*You can grind your own oat flour by placing rolled oats in a blender/food processor and blending until you get a fine meal.

Sheetal from Foster City, California won $50 for this recipe and photo! Submit yours here!

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Gluten Free Black Forest Tart

Black_Forest_Tart
Gluten Free Black Forest Tart
photo by recipe author

Servings: 10-12
Preparation Time: 60 minutes

Crust:

Filling:

  • 1 cup rhubarb, diced
  • 2 cups cherries, pitted
  • 1 cup blueberries
  • 1/4 cup water
  • 2 tablespoons raw honey
  • 2 tablespoons arrowroot starch
  • 3 tablespoons chia seeds

Topping:

In a mixing bowl, combine almond meal, arrowroot starch, coconut oil, honey, cocoa powder and sea salt. Mix until small crumbs form. Add water and mix until a ball of dough forms, adding more water if necessary (about 1 tablespoon at a time).

Place dough into a greased tart pan or a spring-form pan , spreading over the bottom and up the sides of the pan. Bake at 350 °F for about 25-30 minutes or until cooked through and slightly crisp. Let cool completely.

Meanwhile, in a medium saucepan, combine rhubarb, cherries, blueberries, water and honey. Bring to a boil, then cover and reduce heat to low-medium. Simmer for about 10 minutes or until fruit is cooked.

Using an immersion blender, puree fruit mixture if desired – this is optional. Carefully sprinkle arrowroot starch over mixture and stir until blended. Stir in chia seeds until blended.

Let mixture cool for about 10 minutes to let filling set up slightly. Pour into the cooled tart crust and let set for about an hour, or 30 minutes in the refrigerator.

Drizzle melted chocolate over tart and top with coconut 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.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Spicy Salmon Quinoa Fiesta

Spicy_Salmon_Quinoa_Fiesta
Spicy Salmon Quinoa Fiesta
photo by recipe author

 

Servings: 8
Preparation Time: 45 minutes

Spicy Quinoa:

  • 3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tomato, chopped into bite sized chunks
  • 3/4 teaspoon cayenne pepper
  • 1 1/4 teaspoons Pink Himalayan Salt
  • 1 teaspoon lemon juice
  • 1 tablespoon + 1/4 teaspoon chili powder
  • 2 teaspoons cumin
  • 3/4 teaspoon red pepper flakes
  • 3 cups filtered water
  • 2 1/2 cups quinoa (soaked and rinsed)

Salmon:

Toppings:

  • sliced avocado
  • fresh cilantro
  • feta cheese (or chevre)
  • fresh lemon or lime juice
  • chopped tomato

Spicy Quinoa:

Place 2 tablespoons coconut oil in a small saucepan over medium-high heat. Add onions and garlic, saute till softened and translucent. Add tomato, cayenne pepper, salt, lemon juice, chili powder, cumin, and red pepper flakes. Cook mixture until tomatoes are softened.

Add 3 cups of water and the quinoa to the saucepan. Bring to a boil. Cover reduce heat to low, and cook for 30-35 minutes. Let stand for 3 minutes. Fluff with fork and mix in additional tablespoon coconut oil.

Salmon:

Preheat oven to 400 °F.

Place salmon in a baking dish, sprinkle with red pepper flakes, chili powder, salt, cayenne pepper, lemon juice, and butter. Cover and bake for 15-25 minutes or until flaky and tender.

Garnish with your choice of toppings and enjoy!

Marijah from Columbia, KY won $50 for this recipe and photo! Submit yours here!

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Momma Scout Coconut Cookies

Momma_Scout_Coconut_Cookies
Momma Scout Coconut Cookies
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

Cookie:

Chocolate Sauce:

Filling:

In a mixing bowl, combine cookie ingredients and knead until smooth. Roll out between two pieces of parchment paper until about ¼ inch thick. Using a donut cutter, cut out small circular cookies. Re-roll dough and cut until all dough is used.

Bake at 375 °F for 10 minutes or until slightly brown. Let cool about 15 minutes.

Melt chocolate chips and coconut milk in a double boiler. Dip the bottoms of cookies into chocolate sauce and place on a parchment lined baking pan. Chill for about 20 minutes or until chocolate has hardened.

Meanwhile, bring coconut milk, honey and sugar to a boil in a small saucepan. Boil for about 5 minutes or until sugar is dissolved. Remove from heat and stir in coconut flakes. Carefully spoon coconut filling onto cooled cookies. Drizzle with any remaining chocolate sauce and let chill again for about 20 minutes.

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

Courtney from Columbus, KS won $50 for this recipe and photo! Submit your coconut recipes and photos!

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Rhubarb Plum Bread Pudding with Coconut Milk

Rhubarb_Plum_Bread_Pudding
Rhubarb Plum Bread Pudding with Coconut Milk
photo by recipe author

 

Servings: 8-10
Preparation Time: 2 hours

  • 10-15 slices of dry bread, broke into small pieces (can be gluten-free bread)
  • 2 large eggs, beaten
  • 1 large stalk of rhubarb, diced
  • 1/4 cup dried plums (or raisins)
  • 2/3 cup coconut milk*
  • 1/4 cup raw honey
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla
  • coconut oil for greasing pan

In a large bowl, combine bread pieces, eggs, rhubarb, plum, milk, honey, cinnamon and vanilla. Gently mix together with hands until bread starts to moisten. There should be enough milk mixture to cover the bread. If not, add more milk at a rate of 1/4 cup at a time.

Let the mixture set for about an hour in the refrigerator to ensure the bread has absorbed the ingredients.

Pour into a greased 9×9 baking dish. (Cover with foil before baking if you want a less brown crust). Bake at 350 °F for about 40 minutes. The pudding mixture should be set when cooking is complete.

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

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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