Coconut Entrée Recipes

Slow Baked Curry Coconut Chicken

photo by recipe author

Servings: 2
Preparation Time: 25 minutes (plus cook time)

1/2 pound organic pastured chicken
1/2 cup organic coconut oil, melted but not hot (or use olive oil)
salt, to taste
1-2 teaspoons black pepper
1/2 teaspoon saffron (optional)
1 teaspoon red paprika
3 tablespoons honey (optional)
1/2 cup water
1-2 teaspoons fresh ginger
1-2 cloves fresh organic garlic
1/4 large sweet organic onion – or 1/2 small onion (your choice)
1/2 cup shredded organic unsweetened coconut
1 cup coconut water/juice or 14 oz coconut milk*
1 tablespoon Thai red curry paste
1 teaspoon cumin
1 teaspoon cinnamon

Defrost the chicken overnight in fridge then you can either leave it in tact or cut in pieces. If you have a larger family you can cook 1 lb chicken to feed family of 4.

Spread the coconut oil all over the skin of the chicken, then sprinkle on the salt, pepper, saffron and red paprika. Place in a baking dish and set aside. If you do choose to use honey, also gently drizzle over the chicken skin. It will give it a nice browning texture and sweetness to the skin.

Sauce:

Place remaining ingredients as well as additional salt and pepper to taste in a blender. Blend all together until well mixed, but still a little chunky.

Gently pour sauce in baking dish and some on top of the chicken. Cover the chicken dish and cook slowly on oven temperature of 275 degrees for 2-3 hours or until fully cooked. The last 1/2 hour, remove cover and cook uncovered to brown.

It is best cooked slowly so it is more tender and delicious. Remember to check it every 1/2 hour.

Recipe submitted by Lisa, Orange, CA

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Mexican Beef & Summer Squash Casserole

Mexican Beef and Summer Squash Casserole

photo by recipe author

This is one of our favorites – nourishing and satisfying without being heavy, lots of good protein and loads of veggies. Perfect way to use that wonderful abundance of summer squash. Comforting, delicious and full of flavor, even picky children have been reported to love it. YUM!

Servings: 8
Preparation Time: 20 prep, 30 bake

1 lb grass-fed ground beef or bison
1 package organic taco seasoning (or for a change, 1 tablespoon steak seasoning, 1 teaspoon yellow curry powder, salt & pepper to taste)
2 cups shredded raw sharp cheddar
1/2 cup chopped onion
3/4 cup chopped peppers (a mixture of jalapeno, Anaheim, banana and green peppers)
2-3 cup summer squash (yellow, scallop (patty pan), zucchini)
1 cup plain yogurt
2 tablespoons coconut oil
salt & pepper to taste

Preheat a cast iron skillet to med high heat.

Sauté onions and peppers with half the coconut oil and salt and pepper to taste (sauté in a splash of white wine for added flavor) until soft, set aside. Brown ground beef using the rest of the coconut oil, until just cooked and tender.

While beef is browning, begin slicing yellow and zucchini squash. Dice squash. Drain any extra fat from beef and add the seasoning.

Grease a 9×13″ glass dish. Place half of the squash, peppers and onion in dish. Cover with half of the beef mixture and half of the shredded cheese. Spread yogurt over cheese. Add in the rest of the squash, peppers and onion and cover with the rest of the beef mixture, topping with the rest of the cheese and some fresh cracked pepper.

Bake at 350 for 30 minutes or until the top is starting to brown. If cheese starts to brown too soon, cover with foil. Allow to cool slightly before serving. Enjoy!

Recipe submitted by Lydia, Salem, VA

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Coconut Mango Pancakes

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

1 1/4 cups barley flour (do not pack flour; fill cup with a spoon)
1/4 teaspoon salt
2 teaspoons baking powder
1 egg
1 tablespoons honey
3/4 cup mangoes
1/4 cup + 2 tablespoons coconut oil
1 cup warm water

Topping ideas: honey, shredded coconut, extra mango slices

If coconut is solid at room temperature, place it in a bowl of warm water until it liquefies.

Melt 2 tablespoons coconut oil in skillet over low heat.

Meanwhile, mix all dry ingredients in a bowl. In a separate bowl, beat egg slightly then mix in remaining ingredients.

Add wet ingredients to dry – MIXING ONLY UNTIL COMBINED. (If you over-mix, the pancakes will be dense).

Cook pancakes until bubbles form on the surface, then flip over. Heat until golden on each side.

Drizzle pancakes with honey. Top with extra mango slices and shredded coconut.

Recipe submitted by Lisa, Ft. Lauderdale, FL

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High Protein & Fiber Pancakes

High Protein and Fiber Pancakes

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Servings: 2 to 3
Preparation Time: 10 to 15 minutes

1/4 cup whole wheat flour
1/4 coconut flour
1 scoop protein powder (I used vanilla whey.)
1 teaspoon physillium husk powder (optional; adds fiber)
1 teaspoon baking soda
dash of salt
2 tablespoon turbinado sugar
1/2 cup applesauce
1/4 to 1/2 cup milk
1 egg, separated
1/2 tablespoon coconut oil

In a medium sized bowl, combine dry ingredients. In a separate bowl, combine all wet ingredients except milk and egg.

Place egg white in a small bowl and set aside. Add your yolk to the wet ingredients. Add the dry ingredients to the wet. Slowly add milk one tablespoon at a time to the batter, until desired consistency is reached. I used 1/4 cup and 2 tablespoons but if you want a thinner batter, you can add up to 1/2 cup.

Whisk the egg white until soft peaks form (about a minute or two). Using a spatula, fold egg whites into your pancake batter.

In a lightly oiled skillet, over medium heat, cook pancakes two at a time for about two minutes per side. Watch carefully to make sure they don’t burn.

Recipe submitted by Michelle, New York, NY

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Asian Chicken Lettuce Wraps

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

2 tablespoons coconut oil
1 inch piece of fresh ginger, diced
3 garlic cloves finely diced
3 chicken breasts, cut into cubes
1/2 teaspoon crushed red pepper
1 organic green pepper, diced
1/2 pack button mushrooms (or to taste), diced
4 organic scallions (green onions) sliced, greens and whites
2 tablespoons gluten free tamari
salt and pepper to taste
1 head of bibb lettuce, leaves detached, rinsed, and dried

Heat up the coconut oil in a skillet and add the ginger and garlic. Sauté for a few minutes.

Add chicken and crushed red pepper and cook 5-7 minutes or until cooked through. Add green bell pepper and mushrooms and sauté a few more minutes. Add the scallion in last with the tamari.

If you like your vegetables cooked more, add them in before the chicken. Season to taste with salt and pepper. Serve over 3 or 4 lettuce leaves.

Recipe submitted by Julie, Toms River, NJ

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Braised-to-Oven Fried Chicken

photo by recipe author

Servings: 6
Preparation Time: 15 minutes

1 head garlic, or to taste
Onion, to taste
Shallots, to taste
6 candlenuts (or raw macadamia nuts)
1 inch fresh turmeric root or 1 teaspoon turmeric powder
3 teaspoons coriander powder
coconut oil, as needed
Handful lime leaves
2 stalks lemon grass, bruised
1/4 cup coconut milk*
6 chicken drumsticks
1-2 cups shredded coconut flakes

1. Blend garlic, onions, shallots, candlenuts, turmeric root, and coriander powder to make a paste.

2. Heat a pot over medium heat with coconut oil

3. Sauté the herb paste with lime leaves and lemon grass until fragrant.

4. Pour in the coconut milk and chicken drumsticks – let it simmer for 30 minutes. Season with salt accordingly.

5. Cook until the sauce reduces to paste.

6. Remove and let cool.

7. Preheat oven to 400°F in broil setting

8. Roll the cooked drumsticks on the shredded coconut flakes until evenly coated.

9. Place on a lined baking sheet and broil for about 20 minutes – turn over once

10. Set aside and let it cool on wire racks

Recipe submitted by Jos, Los Angeles, CA

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

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Gluten Free Navajo Fry Bread & Navajo Tacos

Gluten Free Navajo Fry Bread and Navajo Tacos

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Servings: 4-6
Preparation Time: 30 minutes

Navajo Fry Bread:

3/4 cup brown rice flour
1/4 cup coconut flour
1/4 cup sweet white sorghum flour
1/4 cup tapioca flour
1/4 cup quinoa flour
3 teaspoon baking powder
1 teaspoon Himalayan salt
1 tablespoon organic evaporated cane sugar
1 tablespoon organic butter (or shortening)
3/4 cup water (or more as needed to moisten to workable texture)
oil for frying (expeller pressed coconut, or palm oil)

Mix all dry ingredients together in a large bowl. Cut in butter (or shortening) using a pastry cutter or fork until it is fully assimilated into flour mixture.

Add water and stir with wooden spoon until mixture is fully incorporated. You should be able to squeeze it and have it stick together. Add in a small amount of water, if necessary. Let dough rest for 10-15 minutes.

Heat 2″-3″ of oil in a deep heavy pan to approx. 350-360 degrees F. Test oil by dropping a tiny amount of dough into it and see that it begins to sizzle and cook immediately, but not too hot or it will burn quickly.

Take a golf ball (or slightly larger) size piece of dough and place in between two pieces of wax paper, then flatten with a rolling pin or press with your hand until it is no thicker then 1/4″ and approx. 5″ in diameter (the thinner the better!). Handle dough carefully as it is delicate and will break apart easily.

Peel away dough disc from paper and lay in your palm, then gently slide it into the hot oil. Fry for approx. 1-2 minutes on each side, flipping carefully with a spatula while using a fork to steady the flip so as not to splash hot oil on yourself; then drain on paper towels. Keep warm in 250 degree F. oven until all fry bread is cooked.

Serve with a dusting of powdered sugar or honey for a sweet treat.

For Navajo Tacos: Top fry bread with seasoned beef or chicken, pinto beans, shredded cheese, chopped tomatoes, sliced green onions, salsa, olives, and sour cream, if desired.

Recipe submitted by Deanne, Glendale, AZ

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Gluten Free Vanilla Coconut Waffles

Gluten Free Vanilla Coconut Waffles photo

photo by recipe author

Servings: 8 waffles Depending on waffle maker
Preparation Time: 10 minutes

4 eggs
2 tablespoons vanilla extract
1/2 cup full fat coconut milk*
2/3 cup organic apple sauce
2 egg whites
1 1/2 cups almond flour
1/2 cup coconut flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 tablespoon cinnamon
Dash of fresh ground nutmeg

Mix all the wet ingredients, except the egg whites. Beat the whites to foamy peaks with a pinch of salt. Mix all the dry ingredients.

Slowly fold in the dry ingredients to the wet ingredients. Then continue to fold the mixture with the egg whites trying to preserve as much volume as possible. Cook as directed on waffle maker.

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

Recipe submitted by Kyle, Kent, WA

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