Coconut Entrée Recipes

Twice Baked Coconut Sweet Potatoes

4 large sweet potatoes
coconut oil
6 tablespoons butter
6 oz goat cheese
2 tablespoons coconut cream concentrate
sea salt and pepper to taste
¼ cup dried coconut (optional)

Preheat oven to 400 F degrees.

Wash potatoes and then pierce several times with a fork. Rub with coconut oil. Bake in preheated oven for about 45 minutes, or until done.

Cut top 1/3 off potatoes. Scrape out the meat of the potatoes into a medium bowl, leaving about 1/4 inch of meat on inside of potato to create a bowl. Scrape out lid also. You can discard the lid or snack on it. Mix potato meat with the butter and goat cheese. Add salt and pepper to taste.

Fill potato shells with the mixture. Sprinkle with coconut if using. Bake in 350 degree oven for 20 to 30 minutes, until slightly browned on top.

Recipe submitted by Jeanette, Nolensville, TN

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Coconut Oatmeal Surprise

example photo shown

1 cup organic rolled oats
2 cups water
1/4 cup coconut cream concentrate
2 tablespoons coconut flakes
3 tablespoons organic peanut butter
2 tablespoons organic raisins
1 teaspoons vanilla extract
3 tablespoons maple syrup
optional – 1 tablespoon cocoa powder
optional – 2 tablespoons almond milk
fresh bananas

Place all ingredients except fresh bananas into saucepan. Cook on medium heat, stirring often, until oats are cooked through.

Ladle oatmeal into bowls and slice one fresh organic banana on top.

Makes 2 adult servings (or 3 child servings).

Recipe submitted by Natalie, Bloomington, IN

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Island Rice with Chicken

Serves 10

3 large boneless chicken breasts
1 teaspoon garlic powder
1 teaspoon minced fresh ginger or dried
1 teaspoon onion powder
2 1/2 teaspoons salt
1/4 cup coconut oil
1 cup diced onion
3 cups organic brown basmati rice
1 cup diced celery
2 large organic carrots, finely shredded
1 1/2 cups fresh pineapple, diced, with juices
1/3 cup organic dried coconut
3 tablespoons sesame seeds
2 -3 chives, chopped
2 cups shredded romaine lettuce or bok choi
Optional: 1/3 cup of your favorite nut (cashews, peanuts, almonds, walnuts)

Thin out chicken breasts, drizzle on a little coconut oil, and season with garlic, ginger, and onion powder. Sprinkle on some dried coconut and sesame seeds (to taste) and 1/2 tsp salt. Set aside.

Bring to a boil 7 cups of water, ¼ cup coconut oil, remaining salt and diced onion. Add rice, boil on high until half water level evaporates. Stir twice; bring heat down to a simmer and cover. Do not over stir. It should be cooked within 20 minutes.

Grill chicken just until cooked through. Cut or shred into small pieces. Keep in cooking juices.

When rice is cooked, place in large deep platter or casserole dish. Layer ingredients over rice in this order: celery, carrots, chicken, pineapple with the juice, coconut, sesame seeds, chives, lettuce, and nuts. You may also drizzle some soy sauce and/or sweet and sour sauce if desired.

Cover and keep in hot oven 15 minutes before serving. Enjoy, it is delicious.

Recipe submitted by Debbie, North Branford, CT

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Quick Yummy Holiday Yams

4 lbs. yams
1/3 cup maple syrup (grade B, organic)
2 juicy navel oranges
1/3 cup virgin coconut oil
large pinch cardamom or to taste

Rinse yams, trim ends and any bad parts but do not peel otherwise. Cut into 1/3 inch slices.

Steam yams in hot filtered water for about 15 minutes in a covered pot. Remove from heat and remove lid; let cool a couple of minutes. Drain; reserving about 1/2 cup of cooking liquid.

Place yams back into cooking pot and add reserved liquid and maple syrup. Zest oranges, adding about 1 teaspoon of zest to yams. Juice oranges over yams and with a spoon dig out any orange pulp and add as well. Stir in coconut oil. Cover and cook for 1-2 minutes, just until oil melts.

Raise heat to high and cook for about 2 minutes longer, stirring gently until liquid evaporates. Add cardamom, stir gently.

Recipe submitted by Simi, Los Angeles, CA

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Oat Cakes

This is a little bit different way to have your morning oatmeal… takes more time, but I think it’s definitely worth it!

1 cup rolled oats
1/8 teaspoon baking soda
2 1/2 tablespoons coconut oil-divided
1/4 cup boiling water

For Topping:

maple syrup
bananas, cooked in coconut oil

Chop oats into a course meal in blender or food processor. Transfer to a mixing bowl. Add baking soda.

Melt (if needed) 2 tablespoons of coconut oil and pour into the oatmeal; mix well. Slowly pour in the boiling water stirring constantly and scraping the sides of the bowl until a sticky batter develops. Let rest 3 minutes.

Meanwhile heat remaining oil in skillet. Drop 6 spoonfuls of batter into pan. Pat down until 1/4 inch thick and cook over low medium heat until crisp & golden brown, 5-7 minutes. Turn cakes over and repeat.

Cakes can be topped with maple syrup alone, BUT I like to thickly slice bananas and fry them in coconut oil over low heat then top the oat cakes with the bananas and some maple syrup.YUM.

Recipe submitted by Tierra, Denver, CO

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Zucchini Pancakes (Gluten-free)

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1 medium stalk zucchini, ends removed and coarsely grated
2 eggs
2-3 tablespoons virgin or expeller pressed coconut oil
1 teaspoon red onion, chopped
freshly ground black pepper
2 teaspoons asiago cheese, grated (or to taste)
2-3 fresh basil leaves, minced
1 teaspoon coconut flour
Himalayan salt, to taste

Grate zucchini into a bowl. Add eggs and mix thoroughly.

Start heating oil in a large skillet.

Add onion, black pepper, asiago cheese and basil to the zucchini. If the batter looks too liquidly, add a bit of coconut flour just to thicken slightly.

When the oil is hot but not smoking, put a forkful of batter into the pan, immediately mashing it down with a fork to spread the batter and form thin pancakes that can crisp easily. Repeat till pan is full. It’s OK if the pancakes run together.

When the pancakes are golden brown or deeper brown on the underside, flip them over and cook on the second side. If they have stuck together, cut them in the skillet and flip them individually. When golden brown on the second side, remove pancakes. Drain on paper towels.

I like to add salt at the table rather than in the batter.

Recipe submitted by Simi, Los Angeles, CA

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Pilgrims Passion

1 butternut squash, skinned, seeded and cubed into 2 inch pieces
3 tablespoons virgin coconut oil
2 tart apples, skinned, cored and chopped
1 cup raw cranberries
¼ teaspoon salt
½ cup currants, soaked in water until plump
½ teaspoon cinnamon
½ teaspoon ground cardamom
2 tablespoons honey
½ cup toasted chopped walnuts, pecans, or dried shredded coconut

Special equipment: cast iron or ovenproof pot or pan

Preheat oven to 400 degrees.

Sautee squash with coconut oil in cast iron or ovenproof pot/pan till slightly caramelized on outside. Add apples, cranberries and salt. Place in preheated oven and bake for 20 minutes.

After 20 minutes add drained currants (save soaking water), cinnamon, cardamom and honey; mix well. Bake another 40 minutes or until the squash is very tender – add a little currant soaking water if it’s too dry. Garnish with chopped nuts or dried coconut.

Recipe submitted by Ken, New York, NY

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Coconut Oatmeal Breakfast

Serves 2

1 cup rolled oats
2 cups water, divided
1 tablespoon plain yogurt, whey, or lemon juice
1 handful raw nuts of choice
Warm water
Salt
2 tablespoons coconut oil
2 teaspoons – 2 tablespoons coconut cream concentrate
Dried fruit, fresh fruit, or dried shredded coconut, optional
Ground cinnamon, optional
Honey, to taste

The night before, soak the cup of oatmeal in 1 cup of water and 1 tablespoon yogurt (or other listed ingredients if allergic to dairy). In a separate bowl, soak the nuts in warm water. Soaking the oats and the nuts is very important! It breaks down the phytates which keep the body from absorbing their nutrients properly. An added bonus is that it drastically quickens the cooking time.

In the morning, place remaining cup of water with a dash of salt on the stove. Bring water to a boil. Once boiling, add soaked oatmeal. Cook on medium heat for 5 minutes, stirring constantly. Cover and let sit for a few minutes.

In individual bowls, combine the oatmeal with 1 tablespoon of coconut oil and the soaked nuts in each bowl along with coconut cream concentrate and any dried or fresh fruit or coconut. Ground cinnamon is also a nice addition. Drizzle on some raw honey to sweeten it up a bit, and you have a hearty, healthy breakfast!

Recipe submitted by Anita, Memphis, TN

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