Coconut Entrée Recipes

“Notato” Pancakes

Notato Pancakes Recipe photo

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1 large head of cauliflower, chopped and steamed
1-2 tablespoons fresh chives, minced
2 eggs
1/2 teaspoons garlic powder
salt and pepper to taste
1-2 tablespoons coconut oil for frying

Pat dry the steamed cauliflower to remove as much moisture as possible.

In a food processor, pulse the cauliflower into tiny pieces. Do not puree it!

In a mixing bowl, whisk the eggs and add the cauliflower, chives, garlic, salt and pepper and stir until combined.

Heat a large skillet over medium high heat and add 1 tablespoon of oil. Once the oil is hot, spoon the mixture into the pan and press down into a pancake shape. Cook until brown and pancake is holding together enough to flip and brown the other side. You may need to add more oil to the pan for the second batch of pancakes.

If your batter seems too running, add a bit of coconut flour if you’d like. I prefer these to be flourless!

Recipe submitted by Kate, Highlands Ranch, CO

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Chicken Nuggets fried in Coconut Oil

Chicken Nuggets fried in Coconut Oil Recipe photo

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8
Preparation Time: 10 minutes

2 lbs ground chicken
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon crushed red pepper flakes
2 teaspoons chili powder
1 teaspoon salt
fresh ground pepper
2 eggs
1 cup breadcrumbs or ground up brown rice cereal
coconut oil, as needed

Mix all ingredients except coconut oil together until well blended. Add more breadcrumbs if mixture looks too sticky.

Heat coconut oil in a pan over medium heat and drop chicken mixture into pan, shaping into nuggets. Cook until golden brown on both sides and serve.

Recipe courtesy Shilhavy

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Gluten Free, Dairy Free Pumpkin Pie Waffles

Dairy Free Pumpkin Pie Waffles Recipe

photo by recipe author

We occasionally serve with whipped cream for fun, but we find the waffles sweet and flavorful enough to be served “as is”, without butter or syrup.

Servings: 10 4×4 waffles
Preparation Time: 5 minutes prep, 5 minutes cook

12 eggs (or 8 eggs and 1 cup chia gel – 1/4 cup chia seeds and 3/4 cup water)
1 cup pumpkin
1/2 cup maple syrup
2-3 teaspoons pumpkin pie spice
1 1/2 tablespoons vanilla
1/2 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup coconut flour

Combine all ingredients. I usually make the batter in my Vitamix because it is simple to blend it all together and then pour into the waffle iron. The batter does have a thick consistency, but the waffles themselves are far from dense.

Let sit for 5 minutes.

Cook in preheated waffle iron, approximately 5 minutes per batch, or to desired brownness

Makes 10 4×4 waffles.

Recipe submitted by Wendie, Burr Ridge, IL

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Dairy Free Chicken with Mushroom “Cream” Sauce

Dairy Free Chicken with Mushroom Cream Sauce Recipe

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

4 boneless, skinless chicken breasts
salt and pepper
3 tablespoons grass-fed butter or coconut oil
2 shallots (about 1/4 cup), finely minced
1/2 lb button mushrooms, thinly sliced
1/2 cup white wine
1/2 cup chicken broth
1 cup full fat coconut milk*
1 tablespoon coconut oil

Heat a large, stainless- steel pan over medium high heat.

Pat the breasts dry and season with salt and pepper.

Once the pan has reached the proper temperature, add the oil and 2 tablespoon butter.

Place the chicken breasts in the pan and cook until golden brown. You may need to turn your heat down to medium if it’s sizzling too much.

Flip and continue to cook until just done. Alternatively, you could just sear the chicken and then finish in the oven at 350.

Once the chicken is cooked, remove from the pan and set aside. Place a tented piece of foil loosely over the plate.

Do not remove any of the solids or oil/ butter from the pan. Add the shallots and cook until translucent.

Add the remaining tablespoon of butter and the mushrooms.

Once the mushrooms have browned and their moisture has evaporated, deglaze the pan with the white wine.

Add the chicken broth and let the sauce reduce by two-thirds then add the coconut milk.

Let the sauce simmer and reduce until it’s a sauce like consistency.

Add additional salt and pepper if needed then pour it over your chicken.

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

Recipe submitted by Kate, Highlands Ranch, CO

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Gluten Free Pumpkin Pancakes

Gluten Free Pumpkin Pancakes Recipe

photo by recipe author

Servings: 4
Preparation Time: 10 minutes

1/2 cup pumpkin puree (homemade or canned)
1/4 cup melted coconut oil
1/2 cup organic brown rice flour
2 eggs
1 tablespoon honey
1 teaspoon baking powder
Extra coconut oil for pan and serving

Preheat pan to medium-low heat with two spoonfuls of coconut oil.

In a bowl or blender combine all ingredients (except for extra coconut oil). When the pan is hot and a test of batter sizzles, pour the mixture onto the pan in small dollar size pancakes and cook each side until golden. Smother with coconut oil and maple syrup.

Recipe submitted by April, Las Vegas, NV

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Coconut Shrimp Cakes

Coconut Shrimp Cakes Recipe

photo by recipe author

Servings: 3-4
Preparation Time: 10 minutes

1 lb raw shrimp, shelled and deveined
3/4 – 1 cup unsweetened shredded coconut (add sweetener if you like it sweeter)
2 egg whites
1/2 teaspoon salt
2 tablespoons virgin coconut oil for frying (virgin has coconut taste and I think that adds to the flavor here)

Cut off tails of the shrimp and place in a food processor. Pulse the shrimp until they are in tiny pieces, almost like mush.

In a large bowl, whisk the egg whites.

Add the shrimp, coconut and salt to the eggs and combine. Form the batter into 8 patties about 1/2 inch thick.

Heat 1 tablespoon of oil in a large skillet over medium heat.

Add four patties to the skillet and cook about 4-5 minutes per side.

Add the other tablespoon of oil to the pan and cook the remaining 4 patties.

Recipe submitted by Kate, Highlands Ranch

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Coconut Chai Tea Oatmeal

Coconut Chai Tea Oatmeal Recipe

photo by recipe author

Servings: 1
Preparation Time: 25 minutes

2 chai tea bags
1 cup water
1/2 cup rolled oats
1 cup unsweetened coconut milk*
1/2 teaspoon coconut extract
1/2 tablespoon chia seeds
1/2 banana, mashed
1/2 teaspoon cinnamon
1 tablespoon flaked or unsweetened, reduced fat coconut

Recipe: In a coffee or glass measuring cup, heat water and steep the tea bags for at least 5 minutes. The stronger the tea, the more the chai taste will come through.

In a small pot, heat the tea and milk over medium heat. Stir in oats, coconut extract, chia seeds and banana. Cook for approx. 20 minutes, or until desired consistency.

Pour into a bowl and sprinkle cinnamon and coconut on top.

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

Recipe submitted by Shelby, Orangevale, CA

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Gluten Free Salmon Pie

Gluten Free Salmon Pie Recipe

photo by recipe author

Servings: 6
Preparation Time: 10 minutes

This is a quick and easy recipe. Make your Gluten Free Flour Mix up ahead to have handy and it’s a snap to make! It is great as a main dish served with peas and a side salad or as a brunch item served with new potatoes and tomatoes.

1/2 cup gluten free flour blend* (see recipe below)
1 tablespoon coconut flour
1 teaspoon basil
1/2 teaspoon fresh ground pepper corns
1/4 teaspoon salt
5 eggs
3 tablespoons melted coconut oil
1/2 can wild salmon
1/2 cup cheese
2 green onions

Preheat oven to 350 degrees F.

Mix the dry ingredients well, stir in the eggs and oil. Pour into a greased pie plate. Top with salmon, cheese and green onion. Bake at 350 for 30 minutes or until set. In the summer time I separate the mix into 2 pie plates and bake only 20 minutes so I don’t heat up the kitchen.

* Gluten Free Flour Mix