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Coconut Entrée Recipes

Coconut-Cajun Shrimp

Coconut Cajun Shrimp recipe photo
Coconut Cajun Shrimp
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This quick, easy and delicious recipe can be served as an appetizer, over rice as an entree, or even on a salad!

Servings: 2 to 4
Preparation Time: 10 minutes

Lay shrimp in a single layer on a plate. Generously sprinkle 1 teaspoon of the seasoning over the shrimp. Flip over to other side and season with the rest of the seasoning. Lightly sprinkle with salt if you used a salt free seasoning. Add cayenne pepper if you want a spicier shrimp.

Heat 1/4 inch coconut oil in frying pan. Fry shrimp in medium to high heat until you start to see the edges turn white, approximately 2 minutes.

Flip and cook other side, approximately 1 to 1 1/2 minutes. Do not overcook.

Recipe submitted by Rebekah, Wellington, FL

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Mexican Style Pepper Chicken

Mexican Style Pepper Chicken recipe photo
Mexican Style Pepper Chicken
Photo by recipe author

Servings: 4
Preparation time: 12 minutes

  • 2-3 tablespoons organic coconut oil
  • 3-4 organic frozen chicken breasts
  • 1/2 -1 cup whole frozen peppers (jalapenos, green chili, Anaheim or banana peppers)
  • 1-2 cups whole frozen small garden tomatoes (cherry, Roma, yellow pear or other tomatoes)
  • 1/2 large onion, cut into chunks
  • Sea salt, pepper and other seasonings to taste
  • Grated organic mozzarella cheese or queso fresco (optional)
  • Tortillas (optional)

Melt coconut oil in a large skillet on medium heat. Add frozen chicken. Cover chicken with vegetables and seasoning, if desired. Spread peppers, tomatoes and onions evenly.

When chicken is done on one side (approximately 20-30 min), turn breast pieces over. Cook another 20-30 minutes until thoroughly done. Vegetables will be very soft.

Serve Mexican style with toasted tortillas. Top with grated cheese, if desired.

Recipe submitted by Dakotah, Winfield, KS

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Coconut Tomato Brown Rice

Coconut Tomato Brown Rice recipe photo
Coconut Tomato Brown Rice
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 2-3 servings
Preparation Time: 3 hours (or overnight), 10 minutes

Soak brown rice for 3 hours or overnight

In a large saucepan, bring coconut milk, tomato, pepper, and garlic to a boil over medium heat. Cover and simmer for 10 minutes. Add water and coconut oil and bring to a rolling boil.

Drain the rice and add it to the mixture. Boil on medium high to high heat for 25 to 40 minutes until tender or all the water drains from the rice. Add salt to taste and serve.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Marie, West Palm Beach, FL

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Grass-fed Bison Beer Brats

Grass-fed Bison Beer Brat recipe photo
Bison Brat slow cooked in beer and onions and
served on sourdough hard roll with sauerkraut ready for toppings!
Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Bratwursts (brats) are a traditional German sausage, and are popular this time of year, as they are usually served up in German “Oktober Fests” in Germany and other places with large German populations. Besides cooking these sausages on the grill, they are often simmered in a slow cooker with onions and beer in traditional German style, producing a nice tender sausage by softening the hard casing. Our brats are the healthier variety made from grass-fed bison rather than the traditional pork scraps.

Servings: 8
Preparation time: 5 minutes

Heat oil in a large pan over medium high heat. Brown the brats briefly on each side to seal in the juice but keep the insides raw.

Arrange the brats in the bottom of a slow cooker and pour beer over top. Add the sliced onion.

Cook on low for 4-5 hours, or until done. Serve with ketchup, mustard, sauerkraut, and other relishes and toppings of choice.

Recipe courtesy Marianita Shilhavy

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Creamy Curried Coconut Potatoes

Creamy curried coconut potatoes recipe photo
Creamy curried coconut potatoes
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4-5
Preparation time: 10 minutes

Heat oils in a large skillet over medium heat. Add potatoes and cook until slightly browned. Add sliced onions and cook for about 3 minutes, turning constantly.

Whisk the seasoning and coconut milk together. Pour over potatoes and bring to a simmer.

Lower heat to medium-low or low and let simmer until potatoes are tender, about 15-25 minutes. Stir occasionally as needed.

Serve as a side dish for meat or fish dishes and garnish with parsley if desired.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Gloria, Fort Worth, TX

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Flourless Coconut Pancakes (Gluten Free)

Gluten Free Flourless Coconut Pancakes recipe photo
Gluten Free Flourless Coconut Pancakes
with lemon curd and berries
Photo by Recipe Author

Preparation time: 5 minutes
Servings: 8 medium sized pancakes

1. Combine the eggs, cream, butter, sugar, and salt in a medium sized bowl.

2. In a separate bowl, mix the baking powder and ground coconut.

3. Add the dry ingredients to the wet and mix gently until completely incorporated.

4. Heat a heavy bottom skillet over medium heat and melt a bit of butter or coconut oil.

5. Spoon batter into skillet, making one or two at a time. Take care to not let pancakes run into each other. Let cook until edges start to frill and brown, then flip gently once and let cook for another minute on other side.

6. Remove to serving dish and enjoy immediately as you would traditional pancakes.

Note: Leftover pancakes will keep in the fridge if covered with plastic wrap but will lose quite a bit of their “fluffiness.” Definitely better if consumed right away.

*To grind coconut simply place in a strong blender and blend until powdery and fine.

Recipe submitted by Alejandra, New York, NY

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Coconut Grass-fed Beef Stroganoff

Coconut Grass-fed Beef Stroganoff recipe photo
Coconut Grass-fed Beef Stroganoff served with fettuccini pasta and parsley

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

This version of the classic Russian dish can be divided into half for 2 meals. This recipe is good when you have company or when you want to make more than 1 meal at a time to save time.

The coconut flour is a great addition to the recipe for extra fiber. Coconut water vinegar adds flavor and tenderizes the meat, giving it a nice texture.

We used the grass-fed sirloin tip roast from our Galloway beef which was 3.8 lbs.

Servings: 10 – 12
Preparation time: 10 minutes

  • 3 tablespoons coconut oil
  • 5 cloves garlic, minced
  • 1 large onion, chopped
  • 3.8 lbs. sirloin tip roast, cut into strips
  • Salt and pepper to taste
  • 3 (8 oz) containers mushrooms, sliced
  • 1 tablespoon dill weed
  • 1/2 cup red wine
  • 1/2 cup beef or chicken stock
  • 2 tablespoons coconut water vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons coconut flour
  • 1 tablespoon tapioca flour/starch or cornstarch
  • 1 16 oz container sour cream
  • 1/2 cup chopped fresh parsley

Grease the bottom of the slow cooker pot with extra coconut oil. Set aside.

In a medium skillet heat the 3 tablespoons of coconut oil and sauté garlic and onion until browned and aromatic. About 1-2 minutes.

Place the beef strips in the slow cooker, season with salt and pepper to taste. Place onion and garlic on top of beef, then add mushrooms and dill weed. In a small bowl mix together red wine, stock, coconut water vinegar, Worcestershire sauce, tapioca and coconut flour. Pour over the beef. You can add more stock during cook time if desired.

Cover, and cook on high for 2 hours, then cook on low for 1 1/2 hours. During the last hour stir in sour cream and parsley, continue cooking until beef is tender and cooked through (each slow cooker will vary on cooking time). (You can also cook this on low for about double the time).

Serve over egg noodle or fettuccini pasta (use gluten-free if needed) with extra sour cream and topped with extra parsley if desired. Enjoy!

Recipe courtesy Marianita Shilhavy

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Coconut Cream Cinnamon Oatmeal

Coconut Cream Cinnamon Oatmeal prepared using Coconut Cream Concentrate, Organic Cinnamon, and Organic Raw Canadian Honey recipe photo
Coconut Cream Cinnamon Oatmeal prepared using Coconut Cream Concentrate, Organic Cinnamon, and Organic Raw Canadian Honey

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 2
Preparation time: 2 minutes

Bring water to boil in a medium saucepan. Add oats and cook for 5 minutes, stirring occasionally.

After 5 minutes add honey, cinnamon, Coconut Cream Concentrate and seeds (if desired). Let simmer for 5 more minutes. Serve with extra honey and cinnamon to add to taste.

Recipe submitted by Victor, Mineral Wells, TX

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