Coconut Entrée Recipes

Chili-Coconut Crusted Shrimp

Photo by recipe author

Servings: 2-4
Preparation Time: 15

This Chile-Coconut Crusted Shrimp is a terrific appetizer or can be served with a bowl of rice and stir-fried vegetables as a main course.

24 large shrimp or prawns
About 1/4 cup dried Thai Chilies
1 cup unsweetened finely shredded coconut
1/2 cup flour
Salt to taste
1 egg
water
2-3 tablespoons coconut oil

Peel the shrimp, leaving the tails on. Rinse and pat dry.

Place chilies in a spice grinder and grind into a fine powder. In a shallow bowl, mix shredded coconut, flour, salt, and 2 tablespoons of the chili powder.

Heat oil in a large skillet. Whisk the egg in a bowl with a little bit of water. Dip each shrimp in the egg mixture and coat it lightly with the chili-coconut mixture.

Fry for about two minutes on one side and another minute on the other side, or until golden brown and crispy.

Recipe submitted by Natasha, Fairfax, VA

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Chicken Broccoli Braid

Photo by recipe author

Servings: 5-9
Preparation Time: 15 minutes

Crust:

3/4 cup coconut oil
2 cups pastry flour
1 teaspoon salt
1/3 cup cold water

Filling Ingredients:

1 1/2 breasts chicken, cooked and chopped
2 bunches broccoli, chopped
1/2 red pepper, chopped
2 cloves garlic, freshly pressed
1 cup shredded cheese (sharp cheddar or Monterey jack)
1 cup mayonnaise* (use as needed, enough to lightly coat all ingredients)

Preheat oven to 400 degrees F.

Cut oil into flour and salt until mix finely. Pour in water and mix with fork and then knead with your hands just until pliable.

Roll out dough to rectangle. You’re going to want to try and make it about 9×13, but it may not stretch that much. Mine didn’t. Place dough unto a lightly greased cookie sheet.

Mix filling ingredients and put mixture in center. Cut the excess of both sides of dough into strips, but DO NOT detach from center of the dough. Take the strips up over the mixture and sort of pinch the two strips together.

Put a light egg wash (1 egg beaten with a little water) over the top and bake for 30-35 minutes.

*Recipe for homemade mayonnaise with instructional video found here

Recipe submitted by Amanda, South Whitley, IN

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Gluten Free Bison Sausage Casserole

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

1 tablespoon coconut oil, as needed
1 medium size yellow onion- chopped
1 lb. ground grass-fed bison sausage
8 oz. mushroom, sliced
2 medium size zucchini (or other vegetable of choice) – chopped
1 lb. potatoes, shredded (“hash brown” type)
6 large eggs
1 cup milk
Salt and pepper to taste
8 oz. mozzarella cheese- shredded

Pre-heat oven at 400 degrees.

Heat coconut oil in a large pan and sauté onion until opaque.

Crumble the bison sausage into the pan and sauté until brown. Add mushrooms and zucchini, sauté for 2 minutes. Set aside.

Beat eggs, milk, salt and pepper together.

Grease baking dish with additional coconut oil. Layer shredded potato and sautéed sausage mixture. Pour the egg and milk mixture on top. Bake for 35 minutes.

After baking sprinkle the mozzarella cheese on top. Bake for 5 more minutes or until the cheese has melted.

Serve with your favorite green salad.

Enjoy.

Recipe courtesy Marianita Jader Shilhavy

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Coconut Granola II

Coconut Granola

Photo by recipe author

Servings: 12
Preparation Time: 10 minutes
Cook time: 1 hour 15 minutes

6 cups rolled oats
1 cup chopped walnuts or pecans
1 cup chopped almonds
1 1/2 cups unsweetened shredded coconut
1/2 cup maple syrup
1/2 cup coconut oil
1 teaspoon salt
1 cup raisins (optional)

Preheat oven to 250.

In a large bowl, combine oats, nuts, and shredded coconut.

In a separate bowl, combine maple syrup, oil and salt. Combine both mixtures and pour onto 3 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes for even coloring.

Remove from oven and add raisins if desired.

Recipe submitted by Chanelle, Beaumont, CA

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Herbed Gluten Free Coconut Flour Pizza Crust

Herbed Gluten Free Coconut Flour Pizza Crust with no toppings

Herbed Gluten Free Coconut Flour Pizza Crust pizza slice with toppings recipe photo

Herbed Gluten Free Coconut Flour Pizza Crust slice with toppings

Prepared by Sarah Shilhavy, Photos by Jeremiah Shilhavy

Servings: 1 small pizza
Preparation Time: 20 minutes

3 eggs
1 clove garlic, crushed or minced
1 cup whole milk or coconut milk
1/2 cup coconut flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil

Preheat oven to 375 degrees F.

Beat eggs in a medium sized bowl. Mix in milk and garlic.

Add remaining ingredients and beat into the milk mixture. The dough will be thinner in consistency then regular dough (more like a batter). Add just a bit more coconut flour if needed. The dough needs to be spreadable and thin but not extremely liquid-y like pancake batter.

Spread thinly and evenly on a pizza pan or cookie sheet lined with greased parchment paper (parchment paper is a must require!! This sticks terribly!).

Bake for 12-20 minutes in preheated oven. Crust is done when fully cooked through and bottom edges begin to brown.

Remove crust from oven and turn over. Carefully peel parchment paper from the bottom of the crust and place crust back on parchment paper with the bottom side up.

Top your pizza with sauce and whatever else you would like. Bake for another 5-10 minutes, depending on the toppings.

Recipe submitted by Jennifer, Bellingham, WA

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Curried Lamb Meatballs

Prepared by Sarah Shilhavy using grass-fed ground lamb.
Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 20 minutes

2 yellow onions
2 pounds ground lamb
1 1/2 teaspoons ground cumin
1 egg, lightly beaten
salt to taste
Virgin Coconut Oil, as needed
1 1/2 tablespoons curry powder
3/4 cup plus 2 tablespoons red wine
14.5-ounce can diced tomatoes OR 2-3 fresh tomatoes, diced
4 cloves garlic, peeled but left whole
1 tablespoon ground coriander
1/2 tablespoon garam masalla (optional)

Finely chop one yellow onion and mix it into the lamb. Add the ground cumin, egg and salt to taste (about 2 teaspoons). Mix together well. Set aside.

Prepare the sauce:

Chop the second onion. Heat some oil in a large soup pot. Cook the chopped onion for a few minutes until it turns golden – do not let it brown.

Add curry powder, lower heat and add half the wine and the tomatoes. Let the sauce bubble on low heat until the oil rises to the surface.

While the sauce is simmering, form the meat into 1 ½” meatballs. Handle the meat as little as possible.

Carefully add the meatballs to the pot. Add remaining wine and the whole garlic cloves. Cover and simmer. Add a bit of salt to the sauce if needed.

When the meatballs are half cooked, add the ground coriander.

When finished cooking, turn off heat and sprinkle a half tablespoon of garram masalla over the top of the stew. Cover and let sit for a while, at least 15 minutes.

Serve with basmati rice and mango chutney.

Recipe submitted by Simi, Los Angeles, CA

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Oatmeal Cinnamon Raisin Pancakes

Photo by recipe author

Preparation Time: 15 minutes
Servings: about 12-24 pancakes

The day before:

2 cups rolled oats
1/2 cup whole wheat pastry flour
3 cups buttermilk

The next day add:

3 eggs, well beaten
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2-4 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 tablespoon coconut oil, melted
1-2 tablespoons raw honey
3/4 cup raisins, chopped finely (if desired)
Extra coconut oil for the griddle

The day before:

Put oats and flour into a large bowl, add the buttermilk. Let them soak in the buttermilk overnight or up to 24 hours.

The next day:

Mix in the eggs, baking powder, salt, cinnamon, nutmeg, coconut oil, honey and raisins.

Heat a flat iron surface – griddle or large pan – to medium high heat. Oil the pan with coconut oil… make sure to turn down the heat if it gets too hot. Ladle the pancake batter onto the griddle to the size you want. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), flip them over. Take a peek under them for doneness in a minute or so. When golden or darker golden brown, they are done.

Remember that cooking the second side takes shorter time then the first side and the second side doesn’t brown as evenly as the first side. Serve immediately or keep warm in the oven until ready to serve.

Dress up your pancakes with butter, maple syrup or honey and your choice of fruit if desired.

Recipe submitted by Marillyn, Bloomingdale, IL

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Roast Chicken with Coconut Peanut Butter Sauce

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8
Preparation Time: 20 minutes

Roast Chicken:

1 whole chicken
Salt & pepper
1 bunch fresh rosemary
4 lemons, 2 halved, 2 quartered
3 heads garlic, cut in half crosswise
6 tablespoons butter, melted (you can also use part or all coconut oil)

Preheat oven to 425 degrees F.

Remove packet of chicken giblets and rinse chicken inside and out. Place chicken in a roasting pan or 9×13 glass baking pan and pat all over with paper towel to dry.

Generously salt and pepper inside of chicken. Stuff with a few sprigs of the rosemary, the 2 lemon halves, and 2 garlic halves. Brush outside all over with melted butter. Season with salt and pepper to taste. Place the lemon quarters and remaining garlic halves around the chicken.

Roast chicken for approximately 1 1/2 hours, basting with pan juices every now and then once it is halfway through cooking.

Serve chicken with the roasted garlic and coconut peanut butter sauce.

While the chicken is roasting, prepare the sauce.

Coconut Peanut Butter Sauce:

1/2 cup + 2 tablespoons coconut peanut butter
1/2 cup hot water
4 tablespoons organic fermented soy sauce
1/2 teaspoon cayenne pepper, more or less to taste
2 tablespoons + 2 teaspoons brown sugar
1 tablespoon + 2 teaspoons coconut water vinegar
1 teaspoon finely minced garlic
1 teaspoon finely minced ginger

Place coconut peanut butter and hot water in a small bowl. Whisk until well combined. Whisk in remaining ingredients. Cover and let sit at room temperature for at least an hour to allow flavors to develop.

Recipe courtesy Sarah Shilhavy

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