Coconut Entrée Recipes

Gluten Free Chocolate Chocolate Chip Pancakes

Photo by recipe author

Servings: 4
Preparation Time: 20 minutes

5 eggs, separated
5 tablespoons butter, melted
1/3 cup milk
2 tablespoons honey, melted if needed
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 cup coconut flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 cup chocolate chips, plus more for topping pancakes
Palm shortening or coconut oil

Beat egg whites until soft peaks form. Separately, beat egg yolks until foamy. Fold together, along with melted butter, milk, honey, salt, and vanilla. Whisk in coconut flour, cocoa powder and baking powder. Stir in chocolate chips.

Heat a pan coated with needed amount of palm shortening or coconut oil. Spoon 1/4 cup of batter onto the pan. Allow to cook for 3 minutes or so and carefully flip. Allow to cook for 2-3 minutes more or until cooked through. Repeat with remaining batter.

Serve with toppings such as peanut butter, maple syrup, and whipped cream, and top with additional chocolate chips. Makes about 9 pancakes.

Recipe submitted by Alta, Dallas, TX

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Sautéed Vegetables with Beef

1 lb. organic lean beef, sliced into thin strips
4 tablespoon Virgin Coconut Oil
1/2 c green onions, cut into 1-inch pieces
2 tablespoon soy sauce (organic, traditionally fermented)
1 teaspoon ginger root, thinly sliced
2 tablespoon sherry, or dry wine, or gourmet vinegar
Pinch of whole sugar
1/2 cup beef broth
1 cup mushrooms, sliced
1 cup bean sprout
1 medium carrot, thinly sliced
1 cup green beans cut in 1 inch pieces
Himalayan salt to taste

Procedure:

Heat Virgin coconut oil in a wok or pan. Fry beef until browned. Remove and drain.
Stir-fry ginger and onion in 2 tablespoons of Virgin coconut oil for 1 minute.
Add beef broth and stir.
Simmer for 2 minutes. Season with soy sauce, sherry and stevia leaf.
Add green beans, mushrooms, carrots, and bean sprouts, stirring constantly until crisp. Add salt to taste.
Serve it while still hot.

Optional: Serve on a bed of alfalfa sprouts

4-6 servings

Veggie Scramble

1 tablespoon Virgin Coconut Oil
2 tablespoons zucchini, finely chopped
1 tablespoon onion, minced
2 cherry tomatoes, quartered
1-2 eggs
1 tablespoon milk, cream, or plain almond milk
Himalayan salt
Black pepper

1. In a small pan, melt the coconut oil. Add the zucchini and onions and sauté until tender.

2. Next, add the cherry tomatoes, stir and sauté for 2 minutes.

3. While the vegetables are sautéing, beat the eggs with milk in a small bowl. Add salt and pepper to taste.

4. Pour eggs into the pan and scramble lightly.

Serves 1-2.

Hawaiian Rice Medley

This is a wonderful combination of flavors and textures. Serves 8 or so.

4 cups water
2 cups brown rice
1/4 cup virgin coconut oil
1/2 cup fresh mango*
1/4 cup raw macadamia nuts
1/4 cup fresh Italian parsley
1/4 cup fresh cilantro
2 tablespoons pineapple juice concentrate
1/2 teaspoon salt
1/3 cup toasted coconut flakes

A few hours before serving time (or a day ahead) bring water to a boil in a large pot and add rice. Cook without stirring for 40 minutes or until rice is tender. Remove from heat and stir in coconut oil and refrigerate rice until chilled.

When close to serving time, chop mango, macadamia nuts, Italian parsley, and cilantro. Mix all the chopped ingredients with rice and add pineapple juice concentrate and salt.

Turn the rice out into a serving bowl and garnish with toasted coconut flakes. Serve dish at room temperature.

*You may substitute with dried mango or papaya.

Recipe submitted by Jennifer, Pinole, CA

Coconut Kefir Pancakes

½ cup organic wheat flour
½ cup organic coconut flour
¼ cup organic kefir
1 cup water
1 tablespoon organic unrefined sugar
1 organic egg

Mix everything but the egg and leave for a couple of hours room temp so that you can culture the mix. When ready to stoke ’em up, beat in the egg. For fresh flavor add small chunks of organic apples or even banana slices…or both.

Cook in stainless or cast iron fry pan with coconut oil. Never fry too hot that it smokes like crazy. That is bad.

Spoon out silver dollar or larger size, but smooth out if you like flat pancakes.

Set out on plate and sprinkle organic maple syrup or your favorite syrup over the delicious little gems. Enjoy!

Recipe submitted by: Kathy Fitzgerald, MA, Boston

Fried Fish Steaks

6 thick fish steaks; salmon, cod, your choice
2 large onions
1 green bell pepper
5 whole tomatoes
3 tablespoons virgin olive oil
1/2 cup Coconut Cream Concentrate
4 tablespoons Virgin Palm Oil
3 tablespoons chopped parsley
3 tablespoons chopped fresh cilantro
hot red pepper to taste
Himalayan salt to taste
2 tablespoons lime or lemon juice

Season fish with lemon and salt. Set aside. Thinly slice onions and seeded bell pepper. Peel, seed and slice tomatoes. Cook onions in olive oil until translucent. Add green pepper and cook 3 minutes. Add tomatoes to pan and cook a few more minutes. Place fish in pan, top with the Virgin Palm oil, cover the pan and cook until fish is almost cooked through. Add chopped herbs and red pepper and cook uncovered over high heat to evaporate some of the liquid. Just before serving add the coconut cream concentrate and bring almost to a boil. Before serving, sprinkle the lemon juice over the top and add more freshly chopped cilantro, if desired. Serve immediately.

Garlic-Parmesan Halibut

1 to 1 1/2 pounds halibut, cut into 4 pieces
1/4 cup fresh lemon juice
Lemon pepper to taste
Himalayan salt to taste

TOPPING

2 tablespoons Virgin Coconut Oil Mayonnaise
2 tablespoons finely grated Parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons finely chopped green onions
2 garlic cloves, pressed or finely chopped
1 teaspoon mustard
1/4 teaspoon hot sauce or pinch of red hot pepper
Himalayan salt, to taste

1. On each side of the fish steak, make 3 diagonal cuts 2 inches long and 1/2 inch deep. Place the halibut in a large, shallow dish and pour the lemon juice over it; marinate for 30 minutes at room temperature.

2. Preheat oven to 450 degrees F.

3. Place the fish on a broiling pan and sprinkle with lemon juice from the marinade along with black pepper. Bake the fish for 15 minutes, or until it is opaque in the middle.

4. While the halibut is baking, combine the mayonnaise, Parmesan cheese, lemon juice, green onions, garlic, mustard, and hot sauce or cayenne in a small bowl and mix well.

5. Remove halibut from the oven and then turn the oven to broil.

6. Sprinkle salt, as desired, over the fish and then spread some of the topping over each fillet. Broil the fish for about 1 minute, or until the topping is golden brown.

Serves 4-6.

Double Chocolate Velvet Pancakes & Banana Love Sauce

Photo by recipe author

Servings: about 6
Preparation Time: 1 day of soaking and 15 minutes of prep

1 cup rolled oats
1 cups soft wheat berries
2 cups kefir, buttermilk or water with 2 tablespoons whey, lemon juice or vinegar
2 eggs
2 teaspoon vanilla extract
1 teaspoon salt
2 tablespoons coconut oil, melted
1/2 cup cocoa/cacao powder
1/3-1/2 cup honey or sugar (or other sweetener of choice)
1 tablespoon flax seed (optional)
1/2 teaspoon baking soda
2 teaspoon baking powder
dark chocolate chips

Pour the first 3 ingredients in your blender and blend for a few minutes. Leave at room temperature overnight or up to 24 hours for improved nutrition.

Oil and preheat your pan (preferably cast-iron) on medium heat (be careful not to let it smoke).

Add and blend eggs, vanilla, salt and coconut oil to the first mixture. Make sure a vortex forms (if needed, add 1 tablespoon or more of water till batter is churning) before adding in cocoa powder, coconut sugar, optional flax seed and blend till smooth. Finally, add baking soda and baking powder and blend in thoroughly but briefly.

Make your pancakes by simply pouring the batter from the blender onto your hot pan. Let it sit for a minute and then drop a small handful of chocolate chips on top to evenly distribute the chocolate love. When you see bubbles on the top and the edges firming up…flip it over and cook it for a couple minutes. Usually, the first side takes longer (4-5 minutes) than the second side (1-2 minutes).

Serve it on a fun plate and drizzle heavily with Banana Love Sauce.

Banana Love Sauce

4 frozen bananas, slightly thawed
1/4-1/2 cup cream
3-4 Tbsp peanut butter

Blend everything together in your food processor or blender. Start with 1/4 cup cream and if you want a thinner sauce, add more cream (I used 1/4 cup). You can prepare this the day before.

You can make the sauce while cooking the pancakes or prepare ahead of time and store in a covered container in the refrigerator. Drizzle in between pancakes for the best results.

Recipe submitted by Marillyn, Bloomingdale, IL

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