Coconut Entrée Recipes

Coconut Fried Shrimp

Coconut Fried Shrimp Recipe

photo by recipe author

Servings: 2
Preparation Time: 5 minutes

1/2 cup whole wheat flour*
1/2 teaspoon salt
2 eggs
1 cup shredded coconut
palm shortening, for frying
1 lb. shrimp

1. Mix the salt in a bowl with whole wheat flour, whisk the eggs in another bowl, and pour the shredded coconut in a third bowl.

2. Heat palm shortening in a cast iron skillet, or other pan that is safe for high heat. Use enough to come 3/4 of the way up the shrimp. Dip each shrimp in the flour, then the eggs, and finally in the coconut. Set them gently in the hot oil. Cook 30 seconds to 1 minute per side.

3. Serve hot with dipping sauces of choice.

*If gluten free, use gluten free flour of choice.

Recipe submitted by Cristina, Oklahoma City, OK

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Raw Sweet & Sour Sauce with Cabbage Salad Rolls

Raw Sweet and Sour Sauce with Cabbage Salad Rolls Recipe

photo by recipe author

Serve on the side with fresh salad rolls (recipe below) or toss over fresh veggies like pineapple, red onion, bell pepper, zucchini, and broccoli to create a meal.

Servings: 3
Preparation Time: 1 hour, 30 minutes

Thai Style Salad Rolls:

1 head cabbage
2 tablespoons coconut oil
1 cucumber
1 avocado
1 large carrot
1 bunch fresh mint
1 mango
3 tablespoons Atchara
optional: handful fresh basil or cilantro

Sweet & Sour Sauce

1 mango, peeled and removed from pit
1 red bell pepper
1 tablespoon honey
1 tablespoon apple cider vinegar
1 clove garlic

Place the head of cabbage on the table with the core facing up back at you. Take a knife and cut the core out, making a square around it. Once the core is removed, you should be able to pretty easily slide each leaf off separately pulling up from the base. If the leaves don’t peel off easily, then cut the whole around the core a bit wider. Once you have about 8 to 12 cabbage leaves, rub each one in a little bit of warmed coconut oil. Set them in the dehydrator (this will work best in a large dehydrator). Dry at 115 ºF for 1 hour.

While the cabbage leaves are wilting in the dehydrator, slice the fruits and veggies into long thin strips to use as filling in your rolls. You can also shred any of the remaining cabbage you have left.

Remove leaves from dehydrator and stuff with your favorite fresh veggies, cabbage and atchara, and then wrap and roll. I find it works best to put the filling ingredients near the base of the leaf, fold over the sides, then roll up into the top of the leaf. If there are any large spines/stems on your leaves, you can also cut them out.

Blend all sauce ingredients in a blender and serve with the rolls.

Recipe submitted by Andrea, Willamina, OR

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Gluten Free Homemade Egg Noodles

Gluten Free Homemade Egg Noodles Recipe

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

4 eggs
1 tablespoon coconut oil
1 tablespoon water
1/2 teaspoon salt
2 cups gluten-free all purpose flour plus 1/2 cup for rolling out*

Beat eggs in heavy duty stand mixer, add coconut oil, water and salt. Continue mixing until coconut oil is broken up and evenly distributed. (It’s not necessary to melt the coconut oil first). Add flour and continue mixing thoroughly. Dough will form a nice ball.

Put dough on a flat, thoroughly floured surface and roll out with rolling pin until it is thin, turning as needed, so flour coats both sides and dough is no longer sticky.

Cut flat dough into strips of desired width — a pizza cutter works nice for this step. If dough sticks to the surface, use a spatula to lift.

To cook, put into salted boiling water for approximately 3 minutes. Adjust cooking time if needed.

These noodles can be frozen uncooked, then used as needed. They’re great for any noodle recipe like chicken noodle soup, or with a dish like beef burgundy or stroganoff.

*You can make your own gluten free flour mix from one of our recipes here.

Recipe submitted by Jeff, Eagle, ID

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Coconut Chicken Strips with Honey Mustard

Coconut Chicken Strips with Honey Mustard Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

1 1/2 cups coconut chips (or shredded coconut)
1 1/2 lbs organic chicken breasts, cut into strips
2 tablespoons olive, coconut oil or butter
1 tablespoon organic flour
1/4 teaspoon nutmeg
1/2 cup prepared mustard
2 tablespoons honey

1. Turn oven to “broil.”

2. Spread coconut evenly on a baking sheet.

3. Toast coconut until slightly browned and remove from oven.

4. Preheat oven to 375 degrees ºF.

5. Mix flour, nutmeg, and toasted coconut in a bowl.

6. Place chicken strips in a bowl and drizzle with oil or melted butter.

7. Prepare cookie sheet with oil or butter so the strips won’t stick.

8. Coat chicken with dry mixture.

9. Bake for 10 minutes, or until cooked thoroughly.

10. While chicken is cooking, mix mustard and honey for dipping sauce.

Recipe submitted by Gena, Maypearl, TX

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Red Coconut Curry

Red Coconut Curry Recipe

photo by recipe author

Servings: 8
Preparation Time: 20 minutes

2 tablespoons red curry paste
2 tablespoons organic virgin coconut oil
2 cloves garlic, minced
1 onion, chopped
4 cups coconut milk*
2 chicken breasts, thinly sliced
1 jicama, chopped (optional)
1 stalk lemongrass, bruised and cut into 3″ length
3 – 5 Kafir lime leaves
Basil for garnish

In large pan, sauté curry paste in coconut oil for 4 minutes over med high heat. Add garlic and onion, sauté for 5 more minutes. Add coconut milk, chicken, jicama, lemongrass and lime leaves.

Cover and reduce heat; stir occasionally simmering for 20 – 30 minutes. Serve over brown Jasmine rice.

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

Recipe submitted by Cheryl, OKC, OK

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Grass-Fed Bison Meatloaf

Grass-Fed Bison Meatloaf Recipe

photo by recipe author

Servings: 8
Preparation Time: 30 minutes prep; 90 minutes+ bake

2 pounds grass-fed bison
2-3 tablespoons expeller pressed coconut oil
1 large onion, coarsely chopped
2 carrots, finely chopped (or grated with large grater holes)
2 celery ribs, finely chopped
1/2 large red bell pepper, coarsely chopped (optional)
2-3 cloves garlic, finely chopped (optional)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon celery seed
1 teaspoon dried thyme
3 tablespoons Worcestershire sauce
2 teaspoons pink Himalayan salt
1 teaspoon freshly ground black pepper
2 large eggs, beaten
1/2 cup homemade breadcrumbs

Preheat oven to 350 degrees Fahrenheit.

Place thawed bison in large mixing bowl and break up into coarse chunks.

In a large pan heat coconut oil. Add onions, carrot, and celery and sauté until vegetables begin to soften. Add bell pepper and garlic and sauté three minutes more. Add oregano, basil, celery seed, thyme, WOR sauce, salt, and black pepper and sauté one more minute.

Add sautéed vegetable herb mixture to bison and combine. Add beaten eggs and breadcrumbs and mix thoroughly.

Form the meat mixture into a glass baking dish lightly greased with coconut oil (this amount fits perfectly in a 7 X 10 inch pan). Cover with foil, shiny side down and bake 30 minutes. Reduce oven temperature to 325 degrees and bake 60 to 80 minutes more until internal meat temperature reads 160 degrees. Remove the foil about 20 minutes before end of baking time to brown and crisp up the top.

About 8 servings. Delicious hot served with vegetables and rice, or cold in a meatloaf sandwich.

Recipe submitted by Mary, Des Moines, IA

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Coconut Mango Salmon

Coconut Mango Salmon Recipe

photo by recipe author

Servings: 4-6
Preparation Time: 20 minutes, plus cooking time

1/4 cup organic sugar
1 1/2 tablespoons potato starch or 1 tablespoon cornstarch
2-3 pounds wild caught salmon (portions or filleted half)
1/2 cup coconut oil
1 cup organic mango juice
2 Tablespoons organic fermented soy sauce
1- 1 1/2 cup coconut chips
extra coconut oil for greasing pan

Preheat oven to 375 degrees ºF.

Lightly grease one or two 13×9 pans with coconut oil (depending on the amount of salmon you are cooking).

Mix together, in a small bowl, the organic sugar and the potato starch (or cornstarch). Arrange salmon in greased pans.

In a small saucepan, melt 1/2 cup coconut oil over low heat. Once it starts to melt, add the mango juice and soy sauce. Stirring constantly, add the mixture of sugar and potato starch (or cornstarch). Continue to stir until the mango sauce begins to thicken. Pull the saucepan off the heat as soon as you see any sign of thickening.

Spread coconut chips over the portions of salmon.

Pour the mango sauce on top of the salmon, trying to get the moisture to all of the salmon.

Bake in preheated oven for about 15 minutes. You can check to see if the salmon is done by using a fork to gently pull apart the salmon a few inches from the edge. If it is still red and very moist looking, it may need more time. If it is flaky and lighter in color, it’s done.

(This recipe is also excellent with pineapple juice in place of the mango juice.)

Recipe submitted by Patrice, Owings, MD

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Crispy Coconut Fried Fish

photo by recipe author

Servings: 6 Preparation Time: 10 minutes

3 tablespoons coconut oil
1/4 cup coconut flour
1/2 cup unsweetened shredded coconut
6 fresh or thawed white fish fillets
1/4 cup coconut milk*
salt & pepper, to taste

Heat the coconut oil in skillet over medium-low heat.

In shallow dish combine coconut flour and shredded coconut. Dip the fish in the coconut milk, coat with coconut mixture, then sprinkle with salt and pepper.

Fry until golden-browned and flakey.

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

Recipe submitted by Rachel, Bozeman, MT

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