Coconut Baked Food Recipes

Virgin Palm Oil Bread

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Virgin Red Palm Oil is one of nature’s most abundant sources of antioxidants, containing the full range of carotenes (precursors to Vitamin A) and tocotrienols (Vitamin E). Because it is unrefined, it has a strong flavor which is familiar to African cuisine. But when used in a home-made bread recipe such as this, it looses much of its strong flavor, and gives the bread a unique look and taste which is simply delicious, while adding significant antioxidants to your diet.

Servings: 2 loaves
Preparation Time: 2 hours

2 3/4 cups warm water
2 teaspoons sugar
4 teaspoons dry yeast
1/3 cup virgin palm oil
1/2 cup cane sugar
4 cups whole wheat flour
3+ cups all purpose flour
1 scant tablespoon salt

Put warm water in a large mixing bowl and add two teaspoons sugar. Sprinkle yeast over water and let sit for about ten minutes until bubbly. Then add in the rest of the ingredients in the order given, adding more flour as needed. Knead dough until smooth and elastic, then put back in bowl, greased or floured, and let rise until double, about 45 minutes. (Depending on where you live it might take longer or less time.)

When risen, punch down dough, then let rest while you grease two loaf pans OR two cookies/baking sheets with coconut oil. Shape loaves and place in/on baking pans or sheets. Let rise until double, about 45 minutes. {Again it varies.}

Heat oven to 350 degrees when loaves are nearly double. When risen (if doing loaves on sheets, score the top) bake for about half an hour, until the tops are a nice brown color. Remove from oven, then loosen sides of loaves then let cool 5 minutes. Then remove them from the pans to prevent a soggy crust. Let cool completely before slicing.

A note – the palm oil will make the bread an orange color. It reminded me of pumpkin bread. 🙂 It has a bit different taste from the oil no doubt, but it’s very good and I love it!

Recipe submitted by Ra’chel, Heredia, Costa Rica

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Super Nutty Granola Crunch

Photo by recipe author

Servings: 20
Preparation Time: 30 minutes

1 cup whole dates, pitted
2 large bananas
2 tablespoons cinnamon
1 cup hot water
1 lb. old fashioned rolled oats
1/2 lb. unsweetened coconut (flakes or chips)
1 lb. walnuts, chopped
1/2 cup raw pumpkin seeds
1/2 cup sliced almonds
2 cup golden raisins

Preheat oven to 250 degrees F.

In a blender, combine dates, bananas, cinnamon and water. Blend until smooth. Add more water a tablespoon at a time if mixture is too thick.

In a large bowl, mix together oats and date mixture until coated, breaking up very large clusters. Stir in dried coconut.

Bake in a thin layer on a baking sheet (must be done in small batches), stirring occasionally to desired crunchiness. About 1 to 1.5 hours.

Remove from oven and cool. Stir in walnuts, pumpkin seeds, almonds and raisins. Store in an airtight container.

Additional stir in ideas: Dried fruits or a combination of blueberries, strawberries, cherries, cranberries, etc.

Recipe submitted by Jo, Farmington, NM

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Coconut Peanut Butter Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 12
Preparation Time: 20 minutes

1/2 cup butter, softened
1/2 cup Coconut Peanut Butter
1/2 cup organic whole sugar
1/2 cup honey
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/2 teaspoon vanilla
1 1/4 cup flour (white or whole wheat)
1/3 cup shredded coconut

Preheat oven to 375 degrees F.

Beat together butter and coconut peanut butter for 30 seconds. Add sugar, honey, baking soda and baking powder. Beat together for 30 seconds. Add egg and vanilla and mix well. Add flour and shredded coconut and mix until all combined.

Roll out 1 inch balls and place on ungreased cookie sheet (line with parchment paper is needed). Press with fork and sprinkle with sugar if desired.

Bake for 7-9 minutes or until bottoms are lightly browned.

Cool on rack or cookie sheet, then enjoy!

Recipe submitted by Katrina, Carson City, NV

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Whole Wheat Bread

Photo by recipe author

Servings: Makes 2 loaves
Preparation Time: 2 hours, 30 minutes

2 3/4 cups warm water*
1/4 cup plus 2 tablespoons honey
4 teaspoons active dry yeast
1/3 cup coconut oil
4 teaspoons lemon juice
4 teaspoons salt
1 cup oat bran
2 cups whole wheat flour
4+ cups unbleached all-purpose flour
Butter, as needed

Mix water and 2 tablespoons honey together in glass bowl. Sprinkle yeast over the water, then let proof for 10 minutes. Add the rest in order given and mix well. Add more flour as needed, perhaps up to four cups, until dough is no longer sticky.

Knead until the dough is smooth and elastic.* Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide it in half. Let rest 10 minutes.

Shape into loaves and place in greased pans. Let rise until nearly double, about 1 hour. 20 minutes before done rising a second time, set oven to 350 degrees. When it’s done rising and oven is at the right temperature, bake for 25-35 minutes, or until the bread is golden brown on top and sounds hollow when tapped. Brush the tops of the loaves with butter.

*Usually, I test the water by sticking my finger in it, and if I can just barely leave my finger in the water for 5 seconds, then I know it’s the right temperature

*The dough is elastic “if you lightly poke your finger in the dough, it pretty much springs back.”

Recipe submitted by Ra’chel, Heredia, Costa Rica

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Coconut Treasure Cookies

Photo by recipe author

Servings: 2 dozen
Preparation Time: 20 minutes

1 1/2 cups organic graham cracker crumbs
3/8 cup spelt flour
1/8 cup coconut flour
2 teaspoons baking powder
1 cup raw pecans, chopped
1/2 cup organic butter, softened
1 14 oz can organic sweetened condensed milk*
1 1/3 cups dried shredded coconut
1 1/2 – 2 cups organic dark chocolate pieces/chips

Preheat oven to 350 degrees.

Mix dry ingredients (except coconut and chocolate) together in a bowl. In a separate bowl, blend butter and milk until smooth. Add in dry ingredients. Stir in shredded coconut and chocolate.

Drop dough unto cookie sheets and bake in preheated oven for 10-12 minutes, or until tops begin to become golden. Leave on cookie sheet for a few minutes to cool before transferring to cooling rack.

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

Recipe submitted by Tandy, San Tan Valley, AZ

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Coconut Rhubarb Walnut Bread

Photo by recipe author

I’m not a sweets person, but this bread is incredibly addictive! Moist but firm, tart, sweet (but not too sweet) and deliciously nutty. With a glass of milk – heaven.

Servings: 2 loaves
Preparation Time: 15 min

1 3/4 cups whole wheat pastry flour
1 3/4 cups unbleached all-purpose flour
1 teaspoon salt
2 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon ground cloves
2 large eggs
1 1/2 cups whole sugar
1/2 cup coconut oil, melted
2 1/2 cups Stewed Rhubarb (see recipe below)
2 cups coarsely chopped walnuts
1/2 cup unsweetened shredded coconut (or flakes)

Stewed Rhubarb:

4 cups finely chopped fresh rhubarb (look for it at your local farmer’s market Spring-Summer)
1/4 cup water
1 cup raw sugar

Preheat oven to 350 degrees. Grease and flour 2 9×5″ baking pans.

Sift together and set aside first 6 dry ingredients. In a medium-sized bowl, beat together eggs, whole sugar and coconut oil. Stir the rhubarb into the egg mixture. Add flour mixture and stir just until dry ingredients are moistened. Fold in the nuts and coconut. Turn into prepared pan.

Bake at 350 for 50-60 min, or until a wooden pick inserted in the center comes out clean. Cool in pan 10 min, then turn out on a wire rack to cool. Wrap in foil to store (if there’s any left!).

Stewed Rhubarb

Simmer rhubarb and water in a saucepan just until rhubarb is tender. Do not cook until completely soft. Stir sugar into cooked rhubarb. Add more water only if needed to prevent sticking or burning.

Recipe submitted by Lydia, Salem, VA

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Chocolate and Orange Coconut Macaroons

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Servings: 20
Preparation Time: 10 minutes

2 cups dried coconut, shredded or flaked
2/3 cup sugar
1/4 cup wheat flour
1 teaspoon orange zest
1/8 teaspoon salt
2 egg whites
2 tablespoons unsalted butter
1/4 teaspoon almond extract
1/2 cup chocolate chips

Preheat oven to 350 degrees F.

In a large bowl, whisk together coconut, sugar, flour, zest and salt. Stir in egg whites, butter and almond extract. Fold in chocolate chips.

On parchment lined baking sheets, place rounded tablespoon-sized balls of dough approximately 2″ apart. Gently roll the balls of dough for a more uniform shape.

Bake for 20 minutes or until they are firm to the touch and lightly browned on the bottom. Let cool before serving.

Recipe submitted by Dunne, Columbia, SC

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Coconut Kefir “Buttermilk” Biscuits

Coconut Kefir Buttermilk Biscuits

Photo by recipe author

A twist on the traditional, these biscuits are tender on the inside, slightly crisp on the outside. With rich flavor from the tangy kefir, nutty whole wheat flour and hint of coconut, these biscuits are so delicious you might just skip the butter (although with a little strawberry rhubarb jam – wow!). Your guests will rave, but never guess the secret ingredients.

Servings: 6
Preparation Time: 10 minutes active, 20 minutes total

1 cup whole wheat pastry flour (“white” wheat)
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/3 cup virgin coconut oil, cold
3/4 cup plain kefir (a bit more if added moisture is needed)

Preheat the oven to 450 degrees F. Sift together first 5 ingredients. Roughly cut in coconut oil with a pastry cutter or two knives until you have pea size lumps. Add kefir and gently stir with a fork, until just combined and dough pulls away from the sides of the bowl (do NOT over mix or biscuits will be tough).

Gently pat or roll dough to 3/4 thick, cut with a sharp biscuit cutter and arrange about 1″ apart on a cookie sheet covered in parchment paper. Only roll once to avoid toughening dough – any scraps may be arranged on the baking sheet to enjoy as snacks (because believe me, you WILL want to snack on them). Instead of rolling, you may also individually gently shape the biscuits with your hands to about the same thickness for a more casual look.

Bake on the middle rack about 10 minutes or until the biscuits are golden brown on the outside and tender on the inside. Enjoy!

Makes approx 6 large or 12 smaller biscuits.

Recipe submitted by Lydia, Salem, VA

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