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Coconut Entrée Recipes

Coconut Rosemary Meatloaf

This is one of my favorite meatloaf recipes. It always gives you a moist, flavorful meatloaf that takes very little time to make.

As the video will demonstrate, all you really do here is mix everything together, pack it into the loaf pan and then bake. My tip for avoiding the infamous onion-crying is to stick the offending vegetable in the freezer for a few minutes. Or refrigerate it until cold. Either way, it’ll work if it gets cold enough. Just don’t let the thing freeze, as that’ll take away the flavor.

If you don’t want to bake the meatloaf right away you can seal the loaf pan in a zip lock bag (or something of the sort) and refrigerate it overnight (but no longer then that). When you want to eat it, simply remove the pan from the refrigerator and let it come to room temperature as the oven preheats. This is an important step. Never, ever stick a cold pan in a hot oven. Not unless you want to try to crack your loaf pan or explode your meatloaf.

You’ll know your meatloaf is done when the center feels firm when pressed (as apposed to mushy) and it isn’t draining any more meat juices.

That’s it! Enjoy your meatloaf!

Sarah:)

Coconut Rosemary Meatloaf

Rosemary Meatloaf with Coconut Cream Concentrate recipe photo

Prepared using
Grass-fed ground beef
Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Preheat oven to at 350 degrees F.

Mix ground beef, salt, pepper, eggs, bread crumbs, water and coconut cream
concentrate, soy sauce, onion, thyme, and rosemary.

Pack into a loaf pan greased with coconut oil or form into a loaf and place on a baking sheet with sides, such as a jelly roll pan. Bake in preheated oven for 1 hour. If desired, serve meatloaf with heated tomato sauce or gravy, or salsa.

Recipe submitted by Tammy, Cape Girardeau, MO

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Loaded Coconut Oil Granola

Loaded Coconut Oil Granola recipe photo
Loaded Coconut Oil Granola
Photo by recipe author

Servings: 12
Preparation Time: 10 minutes

  • 4 cups oats
  • 1/2 cup pumpkin seed kernels
  • 1/2 cup chopped raw almonds
  • 1/2 cup sunflower seed kernels
  • 3/4 cup honey
  • 1/2 cup coconut oil
  • 2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup roasted peanuts

Preheat oven to 350 degrees F.

Combine oats, pumpkin seed kernels, chopped almonds, and sunflower seed kernels in a large bowl.

In a saucepan on the stove, melt together the honey, coconut oil, cinnamon, and vanilla, stirring occasionally, until combined.

Pour honey mixture over oat mixture and stir to coat.

Spread oat mixture into baking pans (metal pans cook faster than glass). Bake for 20 minutes, stirring every 5 minutes.

After baking, add dried cranberries or raisins and roasted peanuts. Enjoy granola with milk or yogurt and some fruit!

Recipe submitted by Rachel, Eugene, OR

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Coconut Banana French Toast

Coconut Banana French Toast recipe photo
Coconut Banana French Toast
Photo by recipe author

Servings: 6
Preparation Time: 10 minutes

Heat griddle and brush with coconut oil. Blend remaining ingredients (except bread) in a blender until smooth. Pour into a shallow dish. Submerge each slice in mixture and place on griddle.

Cook till golden brown, then flip over to cook other side. Serve with maple syrup.

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

Recipe submitted by Leah, San Antonio, TX

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Cheesy Fried Rice

Cheesy Fried Rice recipe photo
Cheesy Fried Rice
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation Time: 10 minutes
Servings: 4

1. Whisk eggs together in small bowl. Set aside.

2. Melt coconut oil in medium saute pan.

3. When oil is hot, add rice and stir-fry the rice.

4. Move all rice to edges of pan and pour beaten eggs in the middle. Scramble eggs and when they are almost done re-incorporate rice.

5. Add cheese and stir until all is melted.

6. Sprinkle with salt to taste.

Recipe submitted by Selena, Bark River, MI

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Coconut Milk Vegetable Stew

Coconut Milk Vegetable Stew recipe photo
Coconut Milk Vegetable Stew
Photo by recipe author

Preparation Time: 30 minutes
Servings: 2

  • 4 teaspoons coconut oil
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 cardamom pods
  • 3 green chilies – or adjust to your taste (slit vertically)
  • 1/2 cup chopped onion
  • 1 cup mixed cut vegetables
  • 1 cup fresh coconut milk*
  • 1 1/2 cups water
  • Salt, as needed
  • 1 teaspoon lemon juice
  • Coriander – for garnishing

1. Heat coconut oil in a pan. Add bay leaf, cinnamon and cardamom. Sauté for 2 minutes.

2. On a medium flame, add chilies and onion. Fry till it turns golden brown.

3. Now add the mixed vegetables and sauté it for few minutes.

4. Take 1/2 cup of coconut milk. To that add the water to dilute it.

5. Pour the diluted coconut milk over the vegetables in the pan.

6. Add salt and cover the pan with lid. (See that the flame is in medium)

7. Keep as such till the vegetables are cooked.

8. Finally, take out from the stove.

9. Add the remaining 1/2 cup coconut milk and lemon juice.

10. Mix well. Garnish with coriander.

11. Serve with rice/any Indian bread variety/rice noodles.

Recipe submitted by Nithu, Somerset, NJ

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

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Thai Coconut Curry Shrimp

Thai Coconut Curry Shrimp recipe photo
Thai Coconut Curry Shrimp
Photo by recipe author

Servings: 4
Preparation Time: 30 minutes

For shrimp:

  • 1 lb raw, deveined, and peeled shrimp
  • 1 sliced red onion
  • 1 tablespoons coconut oil
  • 1-2 teaspoon green or red Thai curry paste
  • 1 14 oz can fire roasted diced tomatoes, drained
  • 1 tablespoon lime juice
  • 1 teaspoon fish sauce, if desired
  • 1/2 cup coconut milk*
  • 1/4 cup chopped basil

For rice:

  • 1 cup uncooked basmati rice (or other type of rice if preferred)
  • 1 cup coconut milk*
  • 1/2 cup water
  • 1 tablespoon coconut oil
  • 1/2 teaspoon salt

Sauté shrimp and onion in 1 tablespoon coconut oil until shrimp are just becoming opaque. Stir in curry paste and cook for one minute.

Stir in tomatoes, lime juice, and fish sauce. Heat to boiling. Simmer for one minute.

Stir in 1/2 cup coconut milk and basil. Heat over low heat until hot. Set shrimp mixture aside and keep warm.

In a saucepan, combine all the rice ingredients. Heat to boiling, and then reduce heat to low. Simmer about 15 minutes or until rice is tender. Serve shrimp over coconut rice.

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

Recipe submitted by Julie, Rogers, AZ

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Three-Cheese Tomato Garlic Grilled Cheese Sandwiches

Three-Cheese Tomato Garlic Grilled Cheese Sandwiches recipe photo
Three-Cheese Tomato Garlic Grilled Cheese Sandwiches
Photo by recipe author

Wonderful with tomato soup, this is the perfect cozy, comforting and healthy meal! Coconut oil is a fantastic alternative to the traditional butter and produces perfectly crisp, mouth-watering results. We love all that good for you, delicious garlic in these, but feel free to adjust according to taste!

Servings: 2
Preparation Time: 10 min

  • 4 slices hearty sprouted grain bread
  • 2 large slices (or enough small ones to cover 2 pieces of bread) raw milk sharp cheddar cheese
  • 4 cloves garlic, finely minced (more or less according to taste)
  • fresh cracked pepper
  • seasoning salt and/or steak seasoning of choice
  • 10 organic grape or cherry tomatoes, halved
  • 2 large slices Colby Jack cheese
  • 2 tablespoons coconut oil

Preheat cast iron skillet to medium heat. For each sandwich assemble in this order: bread, cheddar, half the garlic, pepper and seasoning to taste, half the tomatoes face down, colby jack, bread.

Melt the coconut oil in the skillet and cook the sandwiches on one side until the cheese on the bottom half is melted and the bread nicely crisped and golden, then the other side until the same. Serve immediately and enjoy!

Recipe submitted by Lydia, Salem, VA

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Triple Coconut Rice

Triple Coconut Rice recipe photo
Triple Coconut Rice
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Three coconut ingredients plus rice!

Servings: 6
Preparation Time: 3 minutes

Bring coconut milk, oil and water to a slow boil. Add rice and dried coconut, bring back to a boil then turn heat down to simmer and cover with a lid leaving a small opening to vent. Stir briefly after 10 minutes.

Continue cooking until rice is tender and done; add more water/coconut milk if needed. Fluff rice and serve.

Goes great with seafood.

Tip: If you want to make this into desert add 6 teaspoons of organic sugar when bringing the coconut milk and water to a slow boil.

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

Recipe submitted by Trish, Orlando, FL

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