Coconut Entrée Recipes

French Toast with Caramelized Bananas

French Toast with Caramelized Bananas Recipe

photo by recipe author

Servings: 2
Preparation Time: 25 minutes

French Toast:

2 eggs
3/4 cup almond milk
1 teaspoon vanilla
1 teaspoon cinnamon
2 tablespoons raw honey
4 slices bread of choice
1/2 teaspoon coconut oil

Caramelized Bananas:

2 bananas, sliced
1/2 teaspoon coconut oil
1/2 teaspoon honey

Mix eggs, milk, vanilla, cinnamon and honey together until well blended.

Preheat griddle and melt coconut oil.

Dip bread slices into mix and make sure they are fully saturated. Cook bread on griddle for 2-3 minutes per side, or until browned on both sides.

For Caramelized Bananas:

Heat a separate pan and melt coconut oil. Add bananas, honey and cook until caramelized.

Divide French toast among two plates and top with bananas. Enjoy!

Recipe submitted by Melissa, Sacramento, CA

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Gluten Free Salmon Cakes

Gluten Free Salmon Cakes Recipe

photo by recipe author

Servings: 2-3
Preparation Time: 12 minutes

2 tablespoons onion, finely diced
2 tablespoons celery, finely diced
1 tablespoon parsley, finely chopped
1 small garlic clove, finely minced
1/4 cup avocado, mashed
1 teaspoon Old Bay seasoning (or other preferred seasoning)
1/4 teaspoon dried dill
6 oz cooked salmon
1 1/2 tablespoons coconut flour
2-3 tablespoons full-fat coconut milk*
2 tablespoons coconut oil

Finely chop the onion, celery, parsley, and garlic. Place the chopped veggies, avocado, seasoning, salmon, and coconut flour to a bowl. Mix well then add 2 tablespoons coconut milk and mix again. Add additional coconut milk, up to a tablespoon, if needed to hold the mixture together. Add additional salt and pepper to taste.

Form patties and arrange on a plate or other dish. Make 14-16 mini cakes or 5-7 medium sized cakes. Cover place and place in the refrigerator for approximately an hour.

To cook, heat coconut oil in skillet over med heat. When the oil is hot, add cakes, cooking in batches if necessary to avoid overcrowding. Fry 4-5 minutes per side, flipping only once (make sure first side is crispy and golden brown before flipping).

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

Recipe submitted by Annie, Atlanta, GA

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Coconut Flour Banana Pancakes

Coconut Flour Banana Pancakes Recipe

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

3 eggs
1/2 cup mashed or chopped banana
1/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 tablespoons honey
2 tablespoons coconut flour
coconut oil

Add-ins (optional): dried blueberries, walnuts, or coconut flakes.

Let sit for about 5 minutes. This allows the coconut flour to thicken the batter.

Pour batter onto pan or griddle (silver dollar size). Cook on the first side for about 4-6 minutes depending on the heat level. They will begin to bubble at about 2 minutes but don’t get impatient and flip them!

Okay, they should start to look as if the top side is nearly done cooking. You can tell it is the right time when the top takes on more of a matte look and no longer looks like raw batter. At this point they are ready to be flipped.

Recipe submitted by Brittany, Fishers, IN

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Grain-Free Strawberries ‘n “Cream” Porridge

Grain-Free Strawberries ‘n Cream Porridge Recipe photo

photo by recipe author

Servings: 2
Preparation Time: 10 minutes

1 1/2 cups coconut milk*
6 tablespoons coconut flour
2 eggs
1/8 teaspoon salt
1 tablespoon pure maple syrup or honey
1 tablespoon coconut oil
1/2 – 2/3 cup chopped strawberries (about 4 or 5 medium berries)

In a small saucepan whisk together the first 5 ingredients. Bring to a boil over medium heat, stirring constantly. Add the coconut oil and reduce heat to medium-low. Boil and stir about 3 minutes until thick and creamy. Stir in strawberries. Serve warm.

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

Recipe submitted by Melodie, Fort Mill, SC

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Coconut Chicken with Plum Sauce

Coconut Chicken with Plum Sauce Recipe

photo by recipe author

Servings: 4
Preparation Time: 25 minutes

4 to 6 bone-in chicken thighs
1/2 cup coconut flour
1/2 teaspoon salt
2 tablespoons coconut oil
1/3 cup water
3 tablespoons white wine vinegar
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper
6-8 Italian plums, pitted and halved

Dredge the chicken with the coconut flour, coating all sides. Sprinkle with the salt.

In a 12-inch skillet, heat coconut oil over medium heat. When it is melted, add the chicken pieces, skin sides down. Cook for 4-5 minutes, or until the skin is getting crispy. Flip over the chicken to let it brown for 2-3 minutes on the other side.

Stir together the water, vinegar, garlic, and pepper, and pour it around the chicken. Tuck the plum halves around the chicken pieces. Cover the pan and let it cook for 10 minutes, or until the chicken is cooked through. The sauce will thicken as it cooks, but for a thicker sauce, uncover the skillet and let it cook for an additional 3-5 minutes, or until the sauce is the desired consistency. Taste and adjust seasonings, if needed.

Recipe submitted by Angela, Longmont, CO

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Gluten Free Coconut Flour Pancakes

Gluten Free Coconut Flour Pancakes Recipe

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1 cup coconut flour
8 eggs
1 1/2 cups (+ possibly 1/2 cup, more) milk of your choice
1 teaspoon vanilla extract
2 tablespoons melted coconut oil
1/4 teaspoon cinnamon
2 tablespoons raw honey
1/2 teaspoon apple cider vinegar
1/2 teaspoon baking soda

1. Mix all dry ingredients, except for baking soda, together in a medium size bowl. Mix wet ingredients, except for vinegar, and add to dry ingredients. Let sit for a few minutes.

2. After batter has hydrated, add just enough extra liquid to make a batter that’s too thick to spread by itself. Add in baking soda and vinegar and mix just until incorporated.

3. Using an ice cream scoop, plop batter onto a greased or oiled skillet, spread out batter, and cook for a few minutes per side (until browned on both sides of pancake).

4. Top with your favorite toppings and enjoy!

Recipe submitted by Melissa, Sacramento, CA

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Cocoa Beach Baked Oatmeal

Cocoa Beach Baked Oatmeal Recipe

photo by recipe author

Servings: 8-9
Preparation Time: 10 minutes

2 eggs
1/4 cup virgin coconut oil
1/2 cup + 2 tablespoons organic whole cane sugar
1 1/2 teaspoon vanilla extract
1 1/2 cups coconut milk (not light)*
2 cups rolled oats
4 tablespoons unsweetened shredded coconut, divided
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup cocoa powder

Preheat oven to 350 degrees.

In a medium bowl combine the eggs, virgin coconut oil and organic cane sugar. Whisk together until well incorporated. Add the vanilla extract and coconut milk and whisk until smooth. Dump in the oats and 2 tablespoons shredded coconut. Don’t stir just yet. Place salt, baking powder and cocoa powder in a small sieve and sift over the oats. Stir everything until combined.

Pour into a 9×9 inch baking pan greased with a little coconut oil. Sprinkle remaining 2 tablespoons dried coconut over the top.

Bake at 350 degrees for 30 minutes.

Serve by itself or with regular milk or additional coconut milk poured on top.

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

Recipe submitted by Melodie, Fort Mill, SC

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Pumpkin Crunch Casserole or Breakfast Pudding

Pumpkin Crunch Casserole or Breakfast Pudding Recipe

photo by recipe author

Servings: 6
Preparation Time: 45 minutes

2 tablespoons chia seeds
6 tablespoons water
coconut oil
15 ounces pumpkin puree
1 tablespoon pumpkin pie spice
6 tablespoons sugar
stevia, to taste
1 teaspoon vanilla
2/3 cup ground almonds (preferably already toasted)
2 teaspoons ground cinnamon
3 tablespoons coconut cream concentrate, melted
2/3 cup coconut milk*

Preheat oven to 350 degrees F.

Soak chia seeds in water for about 15 minutes, stirring occasionally. Use coconut oil to coat the inside of 6 8-ounce ramekins. In medium bowl mix soaked chia seeds, pumpkin puree, pumpkin pie spice, sugar, and vanilla. Take a tiny taste and add stevia if you want a little more sweetness. After everything is well incorporated, divide pumpkin mixture evenly among the 6 ramekins.

In small bowl mix ground almonds, cinnamon and coconut cream concentrate. Sprinkle evenly over the pumpkin mix.

Bake for 25 minutes at 350 using a water bath method. When almonds are starting to brown, remove from oven and pour coconut milk over top. Serve warm or cold.

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

Recipe submitted by Joanne, Delmar, DE

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