Coconut Entrée Recipes

Chicken Satay with Coconut Peanut Sauce

photo by recipe author

Servings: 12

2 1/2 pounds frozen boneless, skinless chicken thighs, thawed wooden or bamboo skewers

Marinade:

1 small onion, chopped
3 cloves garlic, chopped
1/8 teaspoon ground ginger
1/2 teaspoon dried turmeric
2 teaspoons cumin
1 teaspoon red pepper flakes
4 tablespoons oyster sauce (you can use fish sauce if you like)
6 tablespoons brown sugar
2 tablespoons coconut oil

Coconut Peanut Sauce:

1 cup Tropical Traditions coconut peanut butter
1/8 cup soy sauce
1/2 teaspoon red pepper flakes
2 tablespoons brown sugar
2 teaspoons lime juice
1/2 cup hot water
1/8 cup oyster sauce
1/3 cup coconut cream concentrate
2 teaspoons sesame oil

Marinade:

Throw all ingredients into the blender, and blend on high for 2 minutes. Pour into a zipper top bag with thawed chicken. Let marinate for at least an hour (24 hours is fab.) I would add a stalk of unchopped lemongrass here too, but I didn’t have any. Put it in the marinade, and discard after.

Cut marinated chicken into 2 inch chunks. Soak bamboo skewers in water for 20 minutes, so they don’t burn when cooking (I know, I should have soaked them longer, but I was hungry…). Thread chicken onto skewers and place on a foil-lined broiler pan (or on a baking sheet). Broil on high for 12 minutes, flip skewers and broil for another 12 minutes. Remove from oven to cool.

Coconut Peanut Sauce:

Throw all ingredients into the blender and blend on high for 3 minutes. Serve with chicken satay skewers.

Recipe submitted by Kristen, Laie, HI

Submit your recipe here!

Grain-Free Raw Coconut Granola

photo by recipe author

You can totally play with this recipe! This recipe yields around 22 cups of granola. You just want about 19 or 20 cups worth of your favorite seeds, nuts and flakes total, so measure out your desired ingredients.

22 1-cup servings
Preparation Time: 20 minutes

6 cups coconut flakes
1 1/2 cups raw honey
1/4 cup Raw Maple Syrup and/ or Molasses
1 cup coconut oil (can use olive oil)
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon Himalayan salt
1 tablespoon vanilla extract
2 cups pecan halves
2 cups almonds
1 1/2 cups walnuts
2 cups sunflower seeds
2 cups cashews
1 1/2 cups pumpkin seeds
1/2 cup raw sesame seeds
2 cups flax seeds

Set aside 4 cups of the coconut flakes. Put all wet ingredients and spices into a pan. Warm over a very low heat and stir to blend the flavors. Do not use a high heat.

Chop the coconut flakes into the size of oats. Add the chopped coconut flakes to the liquid. Turn off heat.

Chop the nuts up if you want to make a breakfast cereal substitute. Add the wet portion to the remainder of your dry ingredients, and stir until it’s well-blended. Store in an airtight container. It will keep for weeks, if it lasts that long!

Recipe submitted by Tamara, Spring, TX

Submit your recipe here!

Rhubarb Coconut Loaf

photo by recipe author

Servings: 10-12
Preparation Time: 30 minutes

1/2 cup coconut flour
1 cup whole-wheat flour
1/2 oats
1/4 cup bran
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups milk
2 eggs

Topping:

2 apples peeled and corded
1 cup Rhubarb
1 tbsp of cinnamon
1/4 cup shredded coconut

Base: Combine the dry ingredients in mixing bowl. Beat milk and eggs and add to the dry ingredients and mix together. The batter should have a muffin texture to it. Add milk if it’s not sticky enough. Spoon into a square baking dish that has been greased on the bottom.

Preheat oven to 350 degrees F or 180C.

Topping: In a saucepan mix together apples, rhubarb and cinnamon. I didn’t add sugar however to make it sweeter add 1/4 cup sugar. Heat over medium heat until fruit becomes soft and spreads like jam. Spoon fruit over batter and sprinkle shredded coconut over top.

Bake in preheated oven for about 55 – 65 min. Cool in baking dish for 10 minutes. The fruit loaf was great warm out of the oven with some plain yogurt on top.

Recipe submitted by Lina, Victoria, AK

Submit your recipe here!

Gluten Free Biscuits & Gravy

Gluten Free Biscuits and Gravy

photo by recipe author

Servings: 3-4

Biscuits:

1/2 cup coconut flour
1/4 cup almond flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon cold grass-fed butter (coconut oil is fine here too)
6 egg whites
a little coconut oil

Sausage Gravy:

16 oz. bison breakfast sausage
2 tablespoons arrowroot powder
14 oz coconut milk*
1/4 teaspoon fennel seeds
1 tsp dried, rubbed sage
1/4 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt

Biscuits:

1. Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil.

2. Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the butter and pulse until the butter is incorporated. The butter pieces should be about the size of peas.

3. In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add them to the food processor and pulse a couple times until they’re incorporated. Don’t go crazy though, just pulse it a few times until just blended.

4. Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don’t rise, so that’s okay. Bake for 15 minutes until the tops are browned.

5. Pour your gravy on top, and enjoy.

Sausage Gravy:

1. Heat up a skillet over medium-high heat and brown the sausage. Break up the sausage into fairly small pieces so it will cook easily, but I like to leave some bigger chunks in there too. Once the sausage is thoroughly cooked, remove it with a slotted spoon and set it aside. Discard most of the fat, but leave about a tablespoon in there, and leave all the stuck-on brown bits of sausage in the bottom of the pan.

2. Turn the heat down to medium. Add the arrowroot and stir it into the fat and brown bits, whisking constantly for about a minute so it doesn’t burn. It will get pretty thick and almost dry.

3. Add the coconut milk about 1/3 at a time, and whisk together with the “roux,” incorporating it thoroughly. Some of the browned bits should start to come off the bottom of the pan, too. This is what we want. Keep adding in the coconut milk until it is all incorporated. Add the fennel, sage, cayenne, salt and pepper and mix it in.

4. Add the sausage back in and incorporate throughout the gravy. Cook for a moment so everything is heated evenly. Serve immediately over biscuits.

Recipe submitted by Amber, Norfolk, VA

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

Submit your recipe here!

Coconut Maple Granola

photo by recipe author

Servings: 6 1/2 cups
Preparation Time: 10 minutes

2 cups oats
2/3 cup shredded coconut
1/3 cup maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons coconut oil
1/4 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Optional: any dried fruit and nuts you want

Preheat oven to 300 degrees F.

Mix everything except the dried fruit together. Pour into a glass pan or jelly roll pan and bake in preheated oven for 30 minutes, stirring after 15 minutes.

Add dried fruit after it’s done baking.

Recipe submitted by Ashlei, Johnson City, TN

Submit your recipe here!

Crispy Cheesy Baked Chicken

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6
Preparation Time: 12 minutes

1 whole chicken, cut into parts
salt, to taste
lemon pepper, to taste
2 teaspoons Italian seasoning, or to taste
bread crumbs, as needed
2 eggs, beaten
2 tablespoons coconut oil
2 tablespoons butter
1-2 cups shredded cheddar or mozzarella cheese

Season chicken with salt, lemon pepper and Italian seasoning. Toss to mix evenly. You can now either proceed with the recipe or refrigerate the chicken for a few hours until needed.

Preheat oven to 375 degrees F.

Dip each chicken piece individually into the beaten eggs and roll in bread crumbs to coat. Place in a large glass pan. Repeat with each piece. Dot the chicken pieces with the coconut oil and butter.

Bake in preheated oven for 30-45 minutes or just until chicken is cooked and no longer pink (you can leave it just a little undercooked for the next step).

Top with shredded cheese and return to oven. Turn temperature up to 450 degrees F (don’t wait for it to preheat) and bake for 5-10 minutes. Cheese should be browned and bubbly.

Recipe courtesy Marianita and Sarah Shilhavy

Submit your recipe here!

Bison Coconut Cream Curry Stew

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Servings: 5
Preparation Time: 15 minutes

1 small onion, diced
4 cloves garlic
Coconut oil, as needed for sautéing
1 lb. bison stew meat
2 teaspoon curry
1 teaspoon cumin
1 teaspoon turmeric powder
Salt and pepper to taste
3 tablespoons coconut cream concentrate
2 cups beef broth
1 medium sized sweet potato, cubed
1 medium sized carrot, chopped
2 stalks celery, chopped
1 medium size zucchini, chopped
8 oz. baby bella mushrooms, sliced

Sauté onion and garlic in coconut oil until onion is soft. Add bison and sauté for another 2 minutes.

Add curry, cumin, turmeric, salt, pepper and coconut cream concentrate and beef broth. Cover and simmer for 2 hours or until the meat is tender. Add remaining ingredients and continue cooking until the vegetables are soft and cooked through.

Serve over rice or pasta and top with sour cream or plain yogurt.

Enjoy!

Recipe courtesy Marianita Shilhavy

Submit your recipe here!

Coconut Apple Walnut Pancakes

Photo by recipe author

Tender and fluffy from the all the eggs and yogurt, lightly nutty from the whole wheat flour and oh so flavorful from the cinnamon, apples and coconut, a most comforting and delicious fall “treat” – breakfast, brunch, breakfast for dinner…YUM!

Servings: 4 (12 4-inch pancakes)
Preparation Time: 20 minutes

1 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
4 soy-free eggs
1 cup whole milk plain yogurt
1/4 cup milk
1/4 cup chopped walnuts
1/4 cup shredded coconut
1/4 cup apple topping (recipe below)
Coconut oil

Apple topping:

4 medium sized Fuji apples, diced small, but not fine
1-2 tablespoons whole sugar, as desired
1/8-1/4 teaspoons cinnamon, to taste
1/2 teaspoon vanilla
1 tablespoon water
1 tablespoon grass-fed butter

Topping:

In a small saucepan, combine apples, sugar, cinnamon and vanilla. Set aside 1/4 cup of the raw apple mixture to use in the pancakes. Add water and butter to the rest and simmer on low heat while you make the pancakes, stirring occasionally. The apples should be soft and permeated with flavor, but still firm. Do not boil.

Pancakes:

Sift together first five ingredients and set aside.

Beat eggs, then blend in yogurt and milk until smooth. Add dry ingredients, stirring only until moistened. The batter will be lumpy, which is fine. Do not over-stir or pancakes will not rise to light and fluffy. Add the 1/4 cup apple topping, walnuts and coconut and gently stir only to combine.

Preheat a cast-iron skillet or griddle on med-low, grease lightly with coconut oil and ladle batter to the desired pancake size, spreading batter gently and evenly to about 1/3″ thick. When tops start to bubble, flip to cook the other side. Flip only once and do not press or otherwise disturb while cooking. Re-grease pan with more coconut oil as needed.

Enjoy warm, topped with grass-fed butter, organic maple syrup and apple topping, garnished with a bit more shredded coconut and a pinch of cinnamon if desired.

Recipe submitted by Lydia, Salem, VA

Submit your recipe here!