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Coconut Entrée Recipes

Coconut Flour Smothered Steak

Steak comes out fork tender! Serve with rice or mashed potatoes.

Preheat oven to 325 F.

Cut bottom round steak into several small serving sizes. Pound with a meat tenderizer for several minutes. Dredge in coconut flour (with salt and pepper added) and fry in palm or coconut oil in a large cast iron skillet. Brown on both sides and remove.

Whisk 1 tablespoon coconut flour into hot water or broth. Pour into cast iron skillet and cook over medium heat until it begins to thicken (add or decrease amount flour or broth for desired amount or consistency). Be sure to scrape up the meat bits and juices from the steak.

Place steak back into skillet with gravy and add enough water to cover meat. Place sliced onion over top and other vegetables if desired. Cover and place skillet in oven. Bake for 1 1/2 – 2 hours, add more water if needed.

Recipe submitted by Kay, Mustang, OK

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Fragrant Lamb “Stewp”

Fragrant Lamb Stewp
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A “stewp” is a cross between a stew and a soup. With this recipe, you can have it either way. You can also add the salt either at the table or while cooking.

  • 2-3 tablespoons virgin coconut oil
  • 1 1/2 pounds lamb stew meat, in 1.5 inch cubes
  • About 1/2 pound lamb bones
  • 1/2 large yellow onion, sliced
  • Coconut flour (optional, if you want a stew rather than a soup)
  • 2 large cloves garlic, cut into matchsticks
  • 1 rib celery, cut into 1 inch pieces
  • 2 small carrots, cut into 1 inch pieces
  • 2 tomatoes, diced
  • 2 medium red potatoes, diced
  • Black pepper, to taste
  • 1 or 1 1/2 tablespoon red wine vinegar
  • 2 bay leaves
  • 1 1/2 cups water
  • 2 teaspoons paprika, divided
  • 2 teaspoon cumin, divided
  • Salt, to taste
  • Coconut flour, as needed

Heat coconut oil in a large skillet (if you want to dirty an extra pan) or Dutch oven. Trim fat off lamb stew meat and add to pot. Add lamb bone.

Brown the meat and bone for a few minutes, stirring to get as many surfaces as possible cooked. Add remaining ingredients EXCEPT for the second teaspoon of paprika and cumin, the salt and coconut flour.

Cover pot tightly and bring to a boil, then set heat as low as possible. The stewp must simmer gently the entire time and NOT BOIL. After about an hour, add additional paprika and cumin. Cook gently until meat is tender, stirring a few times. DO NOT BOIL.

Check the thickness of the soup/sauce and add coconut flour if desired to thicken to desired consistency.

Also add water if desired or if you add extra vegetables, such as green beans. The smaller amount of wine vinegar gives the dish a subtle tartness. Add more to taste.

Recipe submitted by Simi, Los Angeles, CA

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Coconutty Granola

Granola
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Preheat oven to 225 F. In large bowl mix together oats, cinnamon, coconut, nuts (or brown rice cereal), and seeds. Heat oil and honey in saucepan over medium heat until just melted, but not hot. Remove from heat and add vanilla, maple syrup and molasses; stir. Stir honey mixture into oat mixture. Pour into large baking dish(es) or sheet pan(s). Bake for 1 hour and 15 minutes or until oats are golden brown, stirring occasionally while cooking for even browning. Remove from oven and cool. Place dried fruit and granola into an airtight container or zip lock bag and toss or roll to combine gently. Can store in freezer for longer keep. You can also add dark chocolate slivers in granola and serve over ice cream for that extra special treat! Yummy!!! Recipe submitted by Dody, Rockport, TX

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Coconut Rice

coconut rice
example photo shown

Cook time: 45 minutes / serves 12

Heat coconut oil and rice in pan until rice darkens in color, stirring constantly. Pour in water 2 cups at a time. Leave uncovered on high heat to boil. When rice has swelled cover pan half way and let cook for 10-15 minutes. Then cover pan entirely, turn on low, and let simmer until rice is tender.

Fluff with fork and squeeze lime on top. You may add some butter on top as well if you like and garnish with toasted coconut. Serve with chicken or fish.

Recipe submitted by Jocelyn, Fort Wayne, IN

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Crispy Baked Coconut Chicken

Chicken
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Marinate chicken in coconut milk, lime juice, garlic, onion and salt and pepper for 1-4 hours.

Preheat oven to 350 degrees F. Grease a large glass pan with coconut oil. Set aside.

Mix coconut flour, coconut flakes, and your choice of seasoning together. Dredge chicken in the flour mixture and press extra coconut flakes onto chicken pieces.

Place chicken in baking dish and bake in preheated oven for 45 minutes, depending on how big the pieces are.

This recipe goes well with coconut rice.

*To make Coconut Cream Milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.

Recipe submitted by Karen, Melbourne, FL

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Curried Cabbage

Curried Cabbage
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Fry turkey bacon in large skillet till crisp. Place on a wire rack and set aside.

Add coconut oil, onion and curry powder to skillet and cook for 2 to 3 minutes. Add cabbage and lemon pepper. Put lid on and cook, stirring occasionally till cabbage is soft. Add a little chicken stock as needed.

Crumble bacon and stir into cabbage along with the salt just before serving. Garnish with toasted coconut. Enjoy!

Recipe submitted by Blair, Shreveport, LA

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Easy Coconut Curry Rice

Curry Rice
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Soak rice in water for 12 hours. Drain.

Put all ingredients in a rice cooker. Cook as per directions of machine or simmer/steam on stove top until kernels are soft and tender. Fluff and serve. ENJOY!

Recipe submitted by Kimberly, Parma, ID

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Coconut Flour Porridge

Coconut Flour Porridge
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The texture of this porridge is a bit unusual because of the coconut flour, but I wanted coconut fiber, and didn’t care for using flakes exclusively. This porridge has a very high fiber content and is extremely nutritious with the coconut, oats and chia. Savor the naturally rich, buttery, vanilla enhanced creamy coconut goodness of the original recipe as is or try the variations below. Enjoy!

In small saucepan, combine water, milk, vanilla and banana. Sift coconut flour into pot and mash with fork, until fairly smooth. Add remaining ingredients except butter and honey and bring to a boil over medium heat, stirring frequently. Reduce heat and continue cooking for about 10 minutes, until oats are tender. Add extra water or milk as needed to maintain desired thickness. Top with butter and honey. Makes 1 – 2 servings, and can be eaten hot or chilled. Delicious! Variations:

  • Add cinnamon to taste, up to 1/4 teaspoon.
  • Substitute organic maple syrup or blackstrap molasses for the honey. This adds innumerable health benefits, and tastes nice if you don’t mind the darker flavor of the blackstrap.
  • Add 2 tablespoons of your choice of chopped nuts or nutritious seeds such as almonds, sesame or sunflower seeds for added texture and protein.
  • Add a 1/2 cup of fresh or 1/4 cup of dried fruits. I like fresh berries for the contrast of sweet-tart flavor plus they are a great source of Vitamin C or a blend of dried raisins, dates and figs for their rich almost candy-like natural sweetness. All these fruits offer a wide array of antioxidants.

Enjoy in good health! Recipe submitted by Sophie, Prairie du Chien, WI

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