Coconut Baked Food Recipes

Gluten Free Blueberry-Peach Baked Oatmeal

photo by recipe author

Servings: 4-6
Preparation Time: 50 min. w/bake time

1 cup fresh or frozen blueberries
1-2 diced fresh or frozen peach (or other fruit of choice)
1 tablespoon honey
1 cup gluten free oats
3 tablespoons flax meal
1/2 cup chopped almonds (or other nut of choice)
1/4 cup unsweetened dried coconut
3 tablepoons sucanat or whole sugar
1 teaspoon cinnamon
1/4 cup coconut oil
1 cup coconut milk* (or other non-dairy milk)

Preheat oven to 350 degrees F.

Place fruit in 8×8 baking dish and drizzle with honey.

Mix oats, flax meal, almonds, coconut, sugar, cinnamon, coconut oil and 1/2 cup of coconut milk. Pour this mixture on top of the fruit and spread out evenly. Pour the remaining 1/2 cup coconut milk on top of oat mixture.

Place in preheated oven and bake for 30 minutes. This can also be made the night before and kept in the refrigerator. Place in oven to bake when you wake up. Delicious!!!

Recipe submitted by Kristin, Clarkesville, GA

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

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Gluten Free Coconut Chocolate Chip Cookies

photo by recipe author

Servings: 9, serving size 1 cookie
Preparation Time: 5 minutes

2 tablespoons coconut flour
1/4 teaspoon unrefined sea salt
3-4 tablespoons organic cane sugar
1/4 teaspoon baking soda
2 tablespoons unsweetened finely shredded coconut flakes
1/3 cup melted coconut oil (cooled)
2 large egg
1/4 cup mini chocolate chips

Recipe: Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

Combine coconut flour, salt, sugar, baking soda, shredded coconut in a large bowl and stir well. In a smaller bowl melt coconut oil and allow to cool. Add eggs and mix well with a whisk.

Combine your dry and wet ingredients and mix together until there are no more lumps. Allow to sit for several minutes. Fold in chocolate chips.

Scoop rounded spoonfuls onto the baking sheets. Bake for 12-14 minutes.

Recipe submitted by Halle, Menomonee Falls, WI

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Gluten Free Zucchini Muffins

Gluten Free Zuchinni Muffins

photo by recipe author

Servings: 12
Preparation Time: 35 minutes including cook time

1 cup shredded zucchini
8 eggs
1/2 cup melted coconut oil
5 tablespoons maple syrup
2 teaspoon vanilla extract
3 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup coconut flour
1 teaspoon baking powder

Preheat your oven to 350. Combine everything but the coconut flour and baking powder into your mixing bowl. Mix on low-medium speed until well blended. Next, add your coconut flour and baking powder and mix again. Scrape down the bowl and mix one last time until combined and relatively smooth.

Pour into greased muffin tins and bake for approximately 20-25 minutes (until firm to the touch).

Recipe submitted by Leslie, Amsterdam NY

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Chocolate Dipped Eggless Macaroons

photo by recipe author

Servings: 36 macaroons
Preparation Time: 30 minutes

coconut oil or palm shortening to grease baking sheets
1 cup coconut milk*
1/3 cup honey
1/8 to 1/4 teaspoon pure stevia extract powder (with nothing added) OR clear stevia extract liquid
2 teaspoons pure vanilla extract
1/4 cup unmodified potato starch
3 cups unsweetened, shredded coconut
1 1/2 ounces unsweetened chocolate

1. Preheat oven to 350? F. Liberally grease a large cookie sheet, line with unbleached parchment paper.

2. In a medium sized mixing bowl combine the coconut milk, honey, stevia and vanilla. Whisk or beat until evenly mixed. Add the potato starch a little at a time, whisking or beating to combine. Fold in the coconut.

3. Drop batter by level tablespoons onto prepared baking sheet(s) at least 1/2 inch apart. Using your fingers or the back of 2 soup spoons, press each mound of batter upward into a cone-like shape.

4. Bake in the center of the oven until firm and lightly brown around edges, 20 to 24 minutes. Remove macaroons from the tray by slipping a thin metal spatula under the edge of each cookie and sawing back and forth. Cool on wire racks.

5. Melt the chocolate in a small saucepan over very low heat. When melted remove from heat. One at a time, spoon chocolate over half of each macaroon, dripping the excess back into the pan. Place each chocolate coated macaroon on a parchment lined plate or tray. Repeat with remaining macaroons. Refrigerate until set.

6. When cool, macaroons in a cookie tin or other container with a of parchment in between.

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

Recipe submitted by Chef Rachel, Phoenix, AZ

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Gluten Free Banana-Blackberry Muffins

Gluten Free Banana Blackberry Muffins

photo by recipe author

Servings: 12
Preparation Time: 35 minutes total

2 ripe bananas, mashed
8 eggs
1/2 cup melted coconut oil
5 tablespoons maple syrup
2 teaspoons vanilla extract
3 teaspoons cinnamon
1/2 teaspoon salt
1 cup blackberries
1 teaspoon baking powder
3/4 cup coconut flour

Preheat your oven to 350 degrees F.

Combine everything but the coconut flour and baking powder into your mixing bowl.

Mix on low-medium speed until well blended. Next, add your coconut flour and baking powder and mix again. Scrape down the bowl and mix one last time until combined and relatively smooth.

Pour into greased muffin tins (or silicone) and bake for approximately 20-25 minutes (until firm to the touch).

Recipe submitted by Leslie, Amsterdam, NY

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Puto – Filipino Rice Cake

Puto

photo by recipe author

Servings: 2 1/2 dozen muffin-sized
Preparation Time: 19 hrs w/ soak time

2 cups rice
1 1/2 cups coconut milk*
1/2 cup coconut water (or filtered water)
1/2 cup maple syrup (or 1 cup if you like it sweeter)
2 tablespoons baking powder
1/2 cup coconut flour
4 egg whites
1 tablespoon maple syrup

Soak rice in coconut milk and coconut water for at least 18 hours on the counter in a covered glass container. I use a large fermenting jar. I occasionally would shake the liquid to make sure all the rice is soaked in to the coconut flavor. When finished soaking, place all the rice and liquid in a blender and grind to a gritty batter. Grit should be as fine as possible.

Preheat oven to 350 degrees F.

Pour contents of blender into a bowl and add coconut flour, maple syrup, and baking powder. Mix well and set aside.

In a mixing bowl beat the egg whites until stiff. Fold in 1 tablespoon maple syrup and then re-whip the egg whites until again stiff and fluffy. Fold (keeping the egg white fluff as much as possible) the egg white mixture into the batter. Do not over mix but make sure the batter is not lumpy with clumps of egg white. It should look uniform.

Butter muffin pans or use paper lining and add the batter and fill 3/4 to the top. You can also use a cake pan, for any extra remaining batter.

Place everything in a steam bath covered with foil and bake for 20 minutes. If using a cake pan, it may take longer.

When finished, remove the foil immediately to prevent the condensation from ruining your Puto. Let cool for about 10 minutes. Store in a covered container in the refrigerator.

Recipe submitted by Jennifer, Hagerstown, MD

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

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Gluten Free Coconut Chocolate Chunk Scones

photo by recipe author

Servings: 16
Preparation Time: 15 minutes

2 1/2 cups almond meal*
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup organic sugar
2 large eggs
1/3 cup coconut oil (melted)
1/3 cup shredded coconut (toasted)
1/2 cup chopped pecans
1 cup dark chocolate chips or chunks

Preheat oven to 350 degrees F.

Line a large baking sheet with parchment paper.

In a large bowl, combine almond meal, salt and baking soda. Whisk together sugar, eggs and coconut oil in a smaller bowl.

Stir the wet ingredients into the dry ingredients until well combined. Then fold in remaining ingredients.

Drop the batter in scant 1/4 cup portions onto the baking sheet. Brush the tops with cream or egg wash if desired.

Bake 14-17 minutes until golden brown, or toothpick inserted in the center of a scone comes out clean. Cool for 20-30 minutes before serving.

Enjoy!

Recipe submitted by Carol, Libertyville, IL

*To make your own almond meal, grind almonds just until a moist meal consistency is reached. Be careful not to over-blend.

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Calli’s Gluten Free Coconut Fruit Cocktail Cake

photo by recipe author

Servings: 9-12 Hands-on: 30 minutes/Cooking: 30 minutes/Yield: 9 squares

One of my cooking assistants gave me her family’s favorite cake recipe and asked if I could improve it. I replaced cake flour with a combination of gluten free flour blend and coconut flour, the sugar with honey, and the milk with non-dairy milk. The result, after five tries, was a raved about recipe.

To make your own gluten free flour blend, combine 1/2 cup white rice flour, 1/4 cup tapioca starch/flour, and 1/4 cup organic cornstarch or potato starch. Store extra flour in a sealed jar at room temperature. If you buy a gluten free flour blend, look for one that does not contain bean flour.

Dry ingredients:

1 cup all-purpose gluten free flour blend (see notes above)
1/3 cup coconut flour, fluffed with a fork and sifted before measuring
1/3 cup unsweetened flaked coconut (pulverize in blender if mixture is not finely flaked)
1/2 cup raisins
1 teaspoon non-aluminum baking powder
1 teaspoon baking soda
1/2 teaspoon finely ground unrefined sea salt
1/2 teaspoon guar gum or xanthan gum

Wet ingredients:

1/2 cup honey
8-ounce can crushed pineapple in 100% real fruit juice or fruit cocktail (do not drain)
2 medium to large eggs, at room temp (see variations below)

Hot Caramel Topping:

3/4 cup full fat coconut milk or 1 1/2 cups lite coconut milk*, or plain, unsweetened almond milk
1 stick butter or 1/2 cup virgin coconut oil or palm shortening
1/2 cup honey
1/8 teaspoon finely ground unrefined sea salt
1 teaspoon pure vanilla extract or alcohol-free vanilla flavoring

1 medium orange, cut into very thin slices for garnish

1. Position the oven rack in the center of the oven and preheat to 350? F. Generously grease an 8- or 9-inch square baking pan or 9-inch round cake pan.**

2. Lightly spoon the flours into a measuring cup and level with a knife. Add remaining dry ingredients, whisk well, and set aside.

3. Combine the wet ingredients in a bowl and stir or whisk to combine. Add the dry ingredients and stir to evenly distribute. Scrape the bottom of the bowl to mix in all the flour. Pour into the prepared baking pan. Smooth the top with a spatula.

4. Bake in a preheated oven until firm and slightly golden on top and a toothpick inserted into the center comes out clean, 30 to 35 minutes.

5. To prepare the sauce: Combine coconut milk, butter, honey, and sea salt in a 1 1/2 to 2-quart pot. Bring to boil, then reduce heat to medium and boil until the sauce is thick and caramelized and reduces to 1 cup. Remove from heat and stir in vanilla. If you prepare the sauce ahead, allow to cool, then cover, and refrigerate in a heatproof Pyrex bowl. Reheat gently in a toaster oven at 225?F until warm and runny.

6. To serve, run a knife around the edges of the pan and turn the cake onto a large plate or platter. Poke holes all over with a skewer or chopstick. Pour sauce over cake, garnish with orange slices, and serve. Cover leftovers and refrigerate after 3 days.

**For a double batch use a 13x9x2 pan.

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

Recipe submitted by Chef Rachel, Phoenix, AZ

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