Feed

Coconut Entrée Recipes

Moroccan Breakfast Hash


Moroccan Breakfast Hash Recipe Photo

Moroccan Breakfast Hash (photo by recipe author)

Servings: 4
Preparation Time: 25 minutes

In a large skillet, sauté potatoes in oil. Sprinkle garlic and seasonings over potatoes and stir until combined. Sauté for about 15 minutes over low-medium heat or until potatoes are cooked through. The smaller the potato pieces, the faster the dish will cook.

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

Read More

Coconut Quinoa Pilaf


Coconut Quinoa Pilaf Recipe Photo

Coconut Quinoa Pilaf (photo by recipe author)

Servings: 3
Preparation Time: 30-45 minutes

  • 1/2 cup uncooked quinoa
  • 2 tablespoons virgin coconut oil, divided
  • 3 tablespoons organic shredded coconut
  • 3/4 cup broth or water
  • 1/4 cup coconut milk made from coconut milk concentrate*
  • salt, to taste
  • 1/2 teaspoon organic cumin seeds
  • 1/3 cup finely chopped onion
  • 1 teaspoon finely chopped garlic
  • 1/2 cup diced organic red bell pepper
  • 1/4 teaspoon organic turmeric powder
  • 1/2 teaspoon organic curry powder (optional)
  • 1 cup finely chopped organic spinach
  • 2 tablespoons toasted cashews
  • 1 tablespoons raisins

Rinse quinoa thoroughly in a fine mesh strainer. Let the water from the quinoa drain well.

Heat a tablespoon of coconut oil in a pot. Add quinoa and toast it for 1-2 minutes until it looks a bit dry. Add shredded coconut and stir well. To this add broth or water, coconut milk and 1/2 teaspoon salt. Bring to a boil, reduce heat and simmer covered for 15 minutes. After 15 minutes, turn of the heat. Let it stand covered for 5 more minutes. Remove the lid and fluff quinoa with a fork. Keep aside.

In a separate pan, heat remaining coconut oil. Add the cumin seeds. When the cumin seeds start popping, add the chopped onions and garlic. Sauté until onion looks translucent. Then add the diced red bell pepper, turmeric powder, curry powder and salt. Stir well. Cover and cook till the bell pepper is cooked. Add spinach. Stir and cook until the spinach looks wilted. Turn of the heat. To this add the cooked quinoa, cashews and raisins. Mix well and serve hot.

*Mix 1-4 teaspoons coconut cream concentrate per 1 cup water. Adjust to taste.

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

Read More

Grandpa’s Coconut Flour Hotcakes


Grandpa's Coconut Flour Hotcakes Recipe Photo

Grandpa’s Coconut Flour Hotcakes (photo by recipe author)

Servings: 2-4
Preparation Time: 15 minutes

  • 4 eggs
  • 2 tablespoons melted coconut oil
  • 1/2 cup yogurt
  • 1/2 cup water
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup arrowroot flour
  • 1-2 tablespoons sugar, depending on how sweet you want them
  • 1/4 teaspoons salt
  • 1/2 cup coconut flour (you want the consistency to be like a thin pancake batter so you may need more or less)

Heat a cast iron skillet to medium-high heat (I use cast iron because non-stick has a Teflon coating which releases chemicals).

In a medium size bowl mix eggs and coconut oil together. Add yogurt, water, and vanilla. In another bowl mix arrowroot, sugar and salt together. Add the dry ingredients to the wet. Slowly add the coconut flour until it reaches to consistency of pancake batter (you want it to be pourable but thick enough that they aren’t super thin, it really depends on how thick/thin you like your pancakes).

Turn the heat down (so they don’t burn or cook to fast) and put some coconut oil or butter in the pan, then pour the batter into the pan and cook both sides evenly. Enjoy!!

Grainless Goldie Girl from Grandview, WA just won $50 for this recipe and photo! Submit yours here.

Read More

Einkorn Pasta with Veggies in Creamy Coconut Milk


Einkorn Pasta with Veggies in Creamy Coconut Milk Recipe Photo

Servings: 20
Preparation Time: 7 minutes

  • 1 cup uncooked organic einkorn whole wheat penne pasta
  • 2 tablespoons virgin coconut oil
  • 1 tablespoon finely chopped garlic
  • 1/2 cup chopped onion
  • 1/4 cup diced organic red bell pepper
  • 1/4 cup diced yellow bell pepper
  • 1/4 cup organic diced tomato
  • 1/2 teaspoon salt, or to taste
  • 1/4 cup chopped (1 inch size) organic French beans
  • 1/8 teaspoon organic turmeric powder
  • 1/4 teaspoon organic cayenne pepper
  • 1 cup coconut milk made from dried coconut flakes* or coconut cream concentrate

Cook penne pasta according to directions on the package.

In a pan, heat coconut oil on medium heat. When the oil is hot, add chopped garlic. Stir. When the garlic turns slightly brown add chopped onion and sauté until the onion is translucent. Then add the chopped red bell pepper, yellow bell pepper, tomato and salt.

Cover and let it cook. Check intermittently. Stir as necessary. Once the vegetables are cooked, add turmeric, cayenne pepper. Stir well. Add coconut milk, mix well and turn off the heat. Serve over cooked pasta. Alternately, after adding the coconut milk, add the cooked pasta. Stir well and serve hot.

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

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

 

Read More

Honey Ginger Salmon


Honey Ginger Salmon Recipe Photo

Honey Ginger Salmon (photo by recipe author)

Servings: 4 servings
Preparation Time: 30 minutes

In a small bowl, combine honey, orange juice, coconut water, balsamic vinegar, ginger and cilantro. In a large skillet (or other preferred cooking method), heat coconut oil over medium heat.

Place salmon filets in skillet and sprinkle both sides with a little salt and pepper. Pour honey ginger mixture over salmon and continue to sear until both sides of the fish are starting to brown. I usually cook mine about 6 minutes per side, depending on how thick the salmon is.

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

Read More

Chocolate Peanut Butter Breakfast Ice Cream with Coconut Oil


Chocolate Peanut Butter Breakfast Ice Cream with Coconut Oil

Chocolate Peanut Butter Breakfast Ice Cream with Coconut Oil (photo by recipe author)

I made a smoothie one day, and the next time I decided to make it, I had the awesome idea to throw it in the ice cream maker and make it into breakfast ice cream!! It’s delicious both ways, and so packed with protein and raw yumminess, but as ice cream: WOW. You have to eat this magic!

This tastes like a chocolate peanut butter milkshake. Just off the hook! BUT, if you want to create something the children will be amazed by, throw it in the ice cream machine according to the machine’s directions. Voila: ice cream for breakfast!! And, it’s healthy!!

Servings: 6
Preparation Time: 30-35 minutes

  • 1/2 cup peanut butter (more or less to taste)
  • 1/4-1/2 cup raw cacao or cocoa powder
  • 5-6 dates
  • 3 tablespoons hemp hearts or hemp protein powder
  • coconut milk, as needed
  • 2-3 tablespoons flax seeds
  • 1/4 teaspoon spirulina
  • 3 tablespoons coconut oil
  • Frozen and/or raw very-ripe bananas

Blend all ingredients except frozen bananas and blend to liquefy. Add more coconut milk as needed. Process until everything is one color with no spots. Add frozen bananas and enough milk until desired consistency is reached.

Pour into ice cream maker and freeze pre machine’s directions.

Tamara from Spring, TX just won $50 for this recipe and photo! Submit yours here.

Read More

Chicken Fried Rice


Gluten Free Coconut Banana Pancakes Recipe photo

Chicken Fried Rice (photo by recipe author)

Servings: 12
Preparation Time: 1 hour

  • 2 pounds chicken breasts
  • ¼ cup coconut oil
  • 2 cups diced onion (or 2 small/ 1 large onion)
  • Himalayan Salt, to taste
  • 3 cups dried rice, pre-cooked according to package directions
  • 12-16 cloves garlic, pressed
  • 8 free range eggs
  • 1-2 tablespoons organic fermented soy sauce – to taste
  • 2 teaspoons toasted sesame oil
  • Freshly grated ginger (to taste)
  • 40 oz frozen mixed vegetables of choice
  • Black Pepper, to taste
  • Chopped green onions (optional)
  • Drained baby corn (optional)
  • Black or white sesame seeds, to taste (optional)

1. Cut up your chicken into small cubes (½ to 1 inch pieces).

2. In an 8 quart enamel cast iron pot (or wok), add your coconut oil, onions and chicken. Sprinkle with a layer of salt. Cook on medium-high heat until the chicken is thoroughly cooked. Add the garlic and ginger as the chicken is cooking. Note: If your onions are fresh (not frozen), then cook those down for about 4 minutes first, then add chicken.

3. Add frozen vegetables. Sprinkle a little salt over the surface again. Cook on medium-high heat until the vegetables are warmed through, about 10 minutes, sometimes covering the pot with its lid. While the veggies are cooking, crack all of your eggs into a bowl.

4. Push the pot contents to one side as best you can. Add the eggs to the emptier side and let them cook, scraping the cooked portions from the bottom. Season with a little salt and pepper as they cook. They will likely take about 5-10 minutes to completely cook. Once the eggs cook completely, incorporate them into the chicken and veggies.

5. Add your cooked rice, soy sauce and sesame oil. Stir to completely combine. Done!

6. Portion out your servings and top with chopped green onions and sesame seeds, if desired. Left-overs reheat beautifully on the stovetop. Just add a little water to the bottom of the pan.

Quick tips:

Recipe can easily be cut in ½ or quartered for desired servings.

You can omit chicken breasts on nights when you 1. don’t have any or 2. need a quicker meal.

I buy my organic onions in bulk. I dice many pounds all at once in a month and freeze them for quick access and faster cooking times.

Tamara from Spring, TX just won $50 for this recipe and photo! Submit yours here.

Read More

Gluten Free Coconut Banana Pancakes


Gluten Free Coconut Banana Pancakes Recipe photo

Gluten Free Coconut Banana Pancakes (photo by recipe author)

Servings: 4-5
Preparation Time: 5-10 minutes

1. In a large bowl whisk together the eggs, maple syrup, coconut milk/water, coconut oil, coconut flour and baking soda until well mixed.

2. In a small bowl mash the banana then add to the rest of the mixture.

3. Add 2 tablespoons of mixture to a lightly oiled pan (coconut oil). Slightly flatten with spoon. Let it cook on low/medium heat for 2 minutes then flip. Mash the second side down to flatten the pancake. You want both sides slightly brown.

4. Top with butter, coconut oil, syrup, and fruit as desired.

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

Kurt from Marble Falls, TX just won $50 for this recipe and photo! Submit yours here.

Read More