Coconut Condiments, Dressings, & Sauce Recipes

Gluten Free Garelu with Fresh Coconut Chutney

luten Free Garelu with Fresh Coconut Chutney
Gluten Free Garelu with Fresh Coconut Chutney
photo by recipe author


Servings: 10
Preparation Time: 30 minutes


  • 2 cups Black Gram (Urad Dal)
  • 1 tablespoon freshly grated ginger
  • 3 green chilis
  • salt, to taste
  • coconut oil, for frying

Coconut Chutney:

  • 1 cup raw grated coconut, or dried shredded coconut
  • 3 green chilis
  • salt, to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon butter 
  • 3/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 1 red chili


First, soak Urad dal for 4 hours. Rinse thoroughly using a strainer. Then add fresh water and soak Urad dal overnight.

Discard water from the soaked dal before grinding. (Grind dal using a wet grinder.) Add the soaked dal to the wet grinder and add salt. Add ginger and green chilies.Then add 2 teaspoons of water and grind. Continue adding 1 teaspoon of water at intervals depending upon the requirement while grinding. Grind the dal until soft to touch, then beat to fluff the batter. (To test the fluffiness of the batter add a small portion of batter to a bowl of water and observe that the batter floats on water. If the batter sinks in water then beat again, until batter is light enough to float.) Set prepared batter aside.

Heat a pan and add coconut oil to it, enough for frying. Bring heat to medium-high.

Wet your fingers and take a small portion of the batter and shape into a round ball. Flatten the ball with your hand. Dip thumb in water and make a hole in the flattened ball. Continue until you have used all of the batter.

Drop the prepared garelu carefully into the hot coconut oil. Using a slotted spoon, turn garelu in the oil until both sides are fried golden-brown. Remove fried garelu using slotted spoon and place on a paper napkin to soak up excess oil before serving. Serve garelu hot with coconut chutney.

Coconut Chutney:

In a blender, combine freshly grated (or dried) coconut, fried green chilis, salt, lemon and a little water. Blend until smooth.

Heat butter in a small pan. Add mustard seeds, 1 sprig curry leaves, and 1 red chili. When the mustard seeds crackle remove from heat and pour this over the coconut chutney. Mix well.

Enjoy with hot garelu.

Note: Add 1/4 bunch cilantro while grinding coconut, if desired.

Sowji from Frisco, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Baked Salmon with Creamy Roasted Garlic Sauce

Baked Salmon with Creamy Roasted Garlic Sauce
photo by recipe author


Servings: 2
Preparation Time: 30 minutes


Creamy Roasted Garlic Sauce:

  • 3 tablespoons mayonnaise
  • 2 cloves garlic, pressed
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1 teaspoon ground mustard

Preheat oven to 375 ° F

Place salmon fillets in a glass baking dish and sprinkle lemon juice, water, coconut oil, and salt over it. Cover with an oven-proof lid and bake until fork tender, about 15-20 minutes.

While fish is baking mix your mayonnaise, garlic, black pepper, cayenne, turmeric, and ground mustard in small bowl.

Remove fish from oven, drain most of the liquid out before spooning the garlic sauce over the fillets. Place fish back in oven and broil for 3 minutes.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

BBQ Meatloaf

BBQ Meatloaf
photo by recipe author


Servings: 6
Preparation Time: 60 minutes

  • 1 egg
  • 1 teaspoon coconut oil (for greasing pan)
  • 1 pound ground bison (or beef, turkey, chicken)
  • 1 tablespoon garlic, minced
  • 1/4 cup onion, diced
  • 1/2 cup pumpkin puree
  • 2 medium carrots, finely shredded
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chipotle powder
  • 1 cup BBQ sauce*

Preheat oven to 375 °F and oil a loaf pan or casserole dish.

In a large bowl, combine all ingredients except BBQ sauce. Mix together with hands until ingredients are well combined. Place meat mixture into greased baking dish and form into a loaf. Bake for about 25 minutes.

Remove from oven and spread BBQ sauce over top. Return to oven and baking for an additional 15-25 minutes or until meat is completely cooked through.

Remove from oven and let cool about 10 minutes. Serve with a side salad and some roasted fingerling potatoes!

*Make home made BBQ sauce using this recipe here.

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

Lemon Potato Salad

Lemon Potato Salad
photo by recipe author


Servings: Approximately 8
Preparation Time: 30-35 minutes

  • 3 pounds organic red potatoes
  • home made coconut oil mayonnaise*
  • 5 tablespoons freshly squeezed organic lemon juice, approximately 3-5 lemons
  • 1 tablespoon organic raw apple cider vinegar
  • 20 leaves fresh organic basil, minced
  • 1/4 organic onion, chopped
  • 3 organic celery stalks, sliced
  • 1/4 jalapeño, de-seeded and very finely diced
  • sea salt, to taste
  • organic ground black pepper, to taste

Scrub potatoes and then bring to a rolling boil in a large pot, reduce heat to low and cook for 15-20 more minutes (until a fork pokes through). Remove from heat, drain and allow to cool completely.

Meanwhile, prepare the coconut oil mayonnaise according to recipe *here.

In a large serving bowl, add lemon juice, apple cider vinegar, basil, onion, celery, jalapeño, sea salt and black pepper.

Cut potatoes into 1 1/2 inch pieces, add to bowl, along with prepared mayonnaise. Mix until well incorporated. Serve warm or cold, as a light and refreshing side dish to many meals.

Recipe and photo by Orissa. Submit your own coconut recipes and photos here!

Zesty Chicken and Veggies

Zesty Chicken and Veggies
photo by recipe author


Servings: 4
Preparation Time: 30 minutes

  • 2 chicken breasts, cut into chunks
  • 1 tablespoon coconut oil
  • 8 ounces mushrooms, diced
  • 2 cups broccoli florets
  • 1 teaspoon minced garlic
  • 1 cup cherry tomatoes, cut in half
  • 2 cups spinach, chopped
  • 3 tablespoons Italian dressing
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

In a large skillet, saute chicken in coconut oil for about 10 minutes, turning once. Add mushrooms, broccoli, garlic, tomatoes and spinach. Drizzle dressing over everything and sprinkle salt and pepper over mixture. Cook on medium heat for about 15 minutes or until chicken is completely cooked through. 

Great served with brown rice, and a fresh green salad.

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

Asian Pesto Sauce

Asian Pesto Sauce
photo by recipe author

Servings: 4 to 6

Preparation Time: Under 10 minutes

  • handful of cleaned mint, about 1/2 cup leaves
  • handful of cleaned cilantro, about 1/2 cup leaves
  • handful of cleaned basil, about 1/2 cup leaves
  • 1 tablespoon coconut water vinegar, use two tablespoons if not using atchara
  • 2 tablespoons atchara, optional
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 2 cloves garlic
  • zest and juice of one lime
  • quarter size of ginger cleaned and finely chopped, or 1/8 teaspoon powdered ginger
  • 1 seeded hot pepper, optional
  • 2 tablespoons raw honey
  • 1/2 teaspoon salt
  • dash of hot sauce, optional

Clean herbs and place in blender. Add remaining ingredients and puree. Adjust seasoning for spice if needed.

This sauce is great as a dip for grilled meats or veggies, or mixed with mayonnaise for a sandwich spread.

Cheryl from Carbondale, Illinois won $50 for this recipe and photo! Submit yours here!

Spring Asparagus with Homemade Garlic Aioli

Spring Asparagus with Homemade Garlic Aioli
photo by recipe author


Servings: 2
Preparation Time: 10 minutes




Place 1 tablespoon gold label coconut oil in a small pan over medium heat. Add asparagus and 1 teaspoon salt, gently stirring until asparagus is lightly sautéed and softened.


Add egg yolk, garlic cloves, salt, lemon juice, and mustard to a blender (or food processor.) Blend until well combined. Keep your blender going at medium speed as you begin to add olive oil and coconut oil in, a few drops at a time. After you have put about 15-20 drops of oil into the blender, begin adding the oil in a small, steady stream. Add the tablespoon of whey (or pickle juice) and mix briefly. Serve warm or chilled.

Note: Leftover aioli will keep in a sealed jar in the refrigerator for up to a week. It’s delicious on sandwiches, fish, as a dip for vegetables, or over rice.

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

Coconut Cilantro Chutney

Coconut Cilantro Chutney Recipe Photo

Coconut Cilantro Chutney (photo by recipe author)

Servings: 1/4 cup
Preparation Time: 10 minutes

  • 3 tablespoons unsweetened shredded coconut
  • 1/3 cup fresh organic cilantro chopped (weighed approximately 0.80 oz)
  • 1/8 teaspoon Himalayan pink salt
  • 1 green Thai chili pepper
  • 1/4 teaspoon chopped ginger
  • 1 teaspoon organic cumin seeds
  • 1/4 cup water
  • 1 teaspoon lemon juice

Pulse all of the ingredients in a food processor, except water and lemon juice. Add water as necessary to get the desired consistency. Pulse again. Remove in a serving bowl. Finally add the lemon juice over chutney and mix well.

Serve fresh. Can be enjoyed with tortilla chips or used like pesto in a sandwich. This chutney can be stored in an airtight container for up to a week in the refrigerator.

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