Coconut Entrée Recipes

Coconutty Halibut

Gluten Free Coconutty Halibut

photo by recipe author

This recipe was concocted from all things coconut provided by Tropical Traditions. A man once set out to try to coconut up his dinner to the eXtreme and the following recipe was dreamed up, created, labored over, tasted, refined, and loved by all… Here it is!

Servings: 4-6
Preparation Time: 10 minutes

For the Sauce:

6 tablespoons Tropical Traditions Coconut Cream Concentrate
4 tablespoons fresh squeezed lime juice
1 cup water
2 tablespoons fish sauce
1/2 minced onion
1-2 minced Jalapeños (to taste)
2 tablespoons chili powder
2 tablespoons Tropical Traditions coconut flour

For the Fish:

1-2 cups Tropical Traditions coconut flour
2-4 eggs
2-3 cups Tropical Traditions shredded coconut
2 tablespoons old bay seasoning
1 tablespoon white pepper
1 tablespoon fresh ground black pepper
1 tablespoon cumin
1 tablespoon thyme
6 tablespoons Tropical Traditions coconut oil
4-6 fillets halibut (or other white fish. Tilapia would work well here too)

SAUCE:

In a small sauce pan add the Tropical Traditions coconut cream concentrate, lime juice, water, fish sauce, onion, jalapeno, and chili powder. Bring to a rolling boil while stirring constantly. Reduce heat and simmer for 15-20 minutes. Add Tropical Traditions coconut flour to thicken sauce. Remove from heat and let sauce stand for 5-10 before serving.

FISH:

Spread coconut flour in a shallow dish. Whisk your eggs in a wide bowl and put shredded coconut flakes in another shallow dish. Add the old bay seasoning, white pepper, fresh ground black pepper, cumin, and thyme to the shredded coconut and mix together with your hands.

Heat coconut oil in a skillet to medium. Rinse and pat down fish fillets. Roll in coconut flour, dip in egg and then coat with the coconut flake mixture. Add to hot oil and cook until the coconut fillets are a nice golden brown. Carefully flip the coconut fish fillets to evenly cook the other side. You can keep these warm in the oven while you’re cooking up all of your fillets.

Prepare to overload your taste buds with coconut goodness… drizzle sauce on top of fried fish and enjoy! If you like rice, this also goes really well on top of a bed of rice… if you’re into that sort of thing! 🙂

Recipe submitted by Dan, Denver, CO

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Creamy Fall Oats

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Servings: 2
Preparation Time: 10 – 12 minutes

1/3 cup rolled oats
1 2/3 cups water
1/4 cup pumpkin puree
1 tablespoon coconut oil
1 tablespoon honey
1 apple
Dash of cinnamon

Mix the oats and water in a medium saucepan over high heat. Cover. Bring to a boil, and then reduce heat to simmer and cook oats for 5 or 6 minutes. Remove from heat and let sit for another 3 or 4 minutes.

Remove lid and stir in pumpkin, coconut oil, and honey. Spoon oats into serving bowls.

Cut apple into small chunks and divide between 2 bowls of oats and then sprinkle each with cinnamon.

Recipe submitted by Elle, Victoria

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Stuffed Acorn Squash

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Servings: 4
Preparation Time: 20 minutes

2 acorn squash
3 tablespoons coconut oil
salt and pepper
1/2 teaspoon cinnamon
1 lb. sweet Italian sausage (remove the casing)
1/2 red onion
1 celery rib
2 cloves garlic
2 apples, chopped
1 egg, beaten
1/2 cup shredded coconut

1. Pre heat oven to 400. Cut squash in half, length-wise and scoop out the seeds.

2. Melt one tablespoon of coconut oil and brush insides of squash with oil. Sprinkle with salt, pepper and cinnamon to taste. Roast for 60 minutes.

3. While squash is roasting, melt remaining coconut oil in a pan over medium heat and brown the sausage. Remove sausage from pan and let cool in a mixing bowl. Leave the fat in the pan.

4. Finely dice the onion, celery and garlic and sauté over medium heat for a few minutes– until they are softened. Add some salt and pepper. Then add the chopped apples and sauté for a couple more minutes.

5. Remove from heat and add to the mixing bowl with the sausage. Allow to cool.

6. When sausage and vegetable mixture are cool enough to handle, add egg and shredded coconut. Mix with clean hands until well combined.

7. After an hour, remove squash from the oven. Divide the stuffing among the 4 halves– the stuffing should be mounded– and bake for another 20 minutes.

Recipe submitted by Leslie, Amsterdam, NY

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Gluten Free Chicken Fingers

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Servings: 4
Preparation Time: easy prep 5 minutes

4 boneless skinless chicken breasts, sliced length wise into chicken fingers
2-3 egg whites, beaten
3/4 cup parmesan cheese
1/4 cup coconut flour
1/4 teaspoon salt
pinch of pepper
coconut oil for frying

Pour 1-2 inches of coconut oil into skillet. Heat skillet to 350 degrees.

Pat chicken dry with paper towel.

Mix parmesan cheese, coconut flour, salt & pepper together in a medium bowl.

Dip chicken fingers into beaten egg whites. Then place them in the coconut flour mixture. Make sure to coat the chicken fingers well.

When the oil is heated to 375 degrees, add one chicken finger to oil to test. The chicken finger should fry for 4-6 minutes to completely cook. Adjust heat if needed and continue to fry the rest of the chicken fingers 3 to 4 at a time. Turn chicken fingers half way through cooking.

Place fried chicken fingers on a paper towel lined plate after frying. Keep warm in 200 degree oven until ready to serve.

Recipe submitted by Tiffany, Junction City, OR

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Gluten Free Bacon, Egg, and Cheese Muffins

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Servings: 6
Preparation Time: 20 minutes

6 strips bacon
3 eggs
1/4 teaspoon salt
3 tablespoons coconut flour
1/4 teaspoons baking powder
4 ounces cheddar cheese, shredded/diced
Coconut oil (for greasing muffin tin)

1. Preheat oven to 400 degrees.

2. Fry bacon in a skillet until crispy. Set aside.

3. Blend eggs, 2 tablespoons of bacon drippings, and salt in a mixing bowl.

4. Add coconut flour and baking powder. Mix until there are no lumps.

5. Crumble bacon and add to batter along with cheese. Mix until incorporated.

6. Grease your muffin tin with coconut oil or use paper inserts.

7. Pour batter into muffin tin and bake for 15 minutes.

Can be modified for those who don’t eat dairy by omitting the cheese and adding another 1-2 eggs.

Recipe submitted by Andy, North Royalton, OH

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Coconut Chicken Adobo

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Servings: 4-6
Preparation Time: 1 hour w/ reduction

3 – 4 tablespoons coconut oil
1 onion, sliced rings
1 large tomato, sliced
1 whole garlic (16-20 cloves), peeled and chopped
3 lbs chicken thighs (bone and skin on) or other dark meat
1/2 cup filtered water
1/2 cup coconut vinegar
1/3 cup organic fermented soy sauce
1 -2 green chili peppers, chopped (for heat, optional)
2 bay leaves
1 tablespoon annatto powder (optional)
salt and pepper to taste
1 1/2 cups coconut milk*

Heat coconut oil in a large pot and sauté onion, tomato, and garlic until translucent. Add chicken thighs and cook until browned on the outside. Add water, vinegar, coconut aminos (or fermented soy sauce), green chili’s, bay leaves, annatto powder (optional) and salt and pepper to taste then let boil and reduce until only about 1/4 or less of the liquid remains.

Add coconut milk and continue to reduce until it will no longer evaporate. The chicken should be moist and falling off the bone. Serve with rice.

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

Recipe submitted by Jennifer, Hagerstown, MD

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Coconut Vegetable Terrine

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Servings: 8
Preparation Time: 20 minutes plus oven

2 minced garlic cloves
1 teaspoon minced parsley
1 teaspoon minced oregano
salt and pepper
1/8 teaspoon nutmeg
1 bay leaf
1 teaspoon olive or coconut oil
1 red bell pepper, cut in strips
1 cup of yellow onion, in strips
1 cup squash, in strips
1 cup zucchini, in strips
1/2 cup green peas
1/2 cup coconut milk*
1/2 cup dried flaked coconut
1/2 orange (optional)

Mix the garlic, parsley, oregano, salt, pepper, and nutmeg.

Lightly oil a terrine or an oven proof dish with olive or coconut oil.

Preheat the oven at 390 degrees F.

Place the vegetables in the dish in alternate layers, sprinkling each layer with the spice mix.

After the last of vegetables and spices, pour the coconut milk and sprinkle with the coconut. Top with orange slices.

Cover and bake until vegetables are tender. About 15 minutes.

Enjoy!

Recipe submitted by Dvorah, Burbank, CA

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

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Chocolate Almond Granola

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Servings: 8
Preparation Time: 10 minutes

5 tablespoons brown rice syrup
2 tablespoons coconut oil, melted
1 tablespoons almond butter
1 teaspoon vanilla extract
1 1/2 cups oats
1 tablespoon cocoa powder
1/4 cup almonds, chopped
1/4 cup chocolate chips

Preheat oven to 325 degrees F.

Combine the brown rice syrup, oil, almond butter and vanilla in a large bowl until well mixed. Fold in the oats and add the rest of the ingredients stirring to coat.

Once mixture is well combined pour onto a lined baking sheet and bake for 22 minutes in preheated oven, stirring once. Let cool and enjoy!

Recipe submitted by Kate, Lexington, KY

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