Coconut Entrée Recipes

Zippy Coconut Almond Tilapia

1 cup ground organic almonds
1/4 cup organic coconut flour
1/4 cup organic dried coconut shreds
3/4 cup coconut mayonnaise
3/4 cup prepared horseradish, drained
coconut oil
salt
1 lb. Tilapia fillets (usually about 4 to 6 fillets), or other mild fish of your choice
1/3 cup sliced organic almonds
1/3 cup organic coconut flakes

Preheat oven to 350 degrees.

Mix ground almonds, coconut flour, and coconut shreds together. Add mayonnaise and horseradish. Mix well. Mixture will be thick. (If too dry add more mayonnaise or horseradish. If too wet add more ground almonds or coconut shreds.)

Line a roasting pan or cookie sheet with foil and lightly oil the foil with the coconut oil.

Lightly salt both sides of each fillet. Arrange the fish so the fillets are about an inch apart.

Spread the mayonnaise mixture thickly over the fish fillets covering them completely and sealing edges to the foil.

Mix together the sliced almonds and coconut flakes and sprinkle generously over the top of each fillet.

Bake 20 to 30 minutes in preheated oven or until fish is firm and fillets are nicely browned. Serve and enjoy!

Makes a tasty and very impressive looking “company” dish. (Also good cold or reheated the next day.)

Recipe submitted by Carol, Palm Bay, FL

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Favorite Thai Coconut Curry

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2 pounds ground meat (I use lamb & beef, or lamb & turkey)
1 medium sized onion, chopped
28 ounces coconut milk
1 – 4 teaspoons Thai red curry paste, or to taste (for kids, I use ½-1 teaspoon)
½ cup vegetable stock
¼ cup fish sauce
1 tablespoon honey
1 tablespoon molasses
1 11-oz package frozen sugar snap peas
1 8-oz can sliced bamboo shoots, rinsed & drained
1 8-oz can sliced water chestnuts, drained
1 15-oz can Chinese mushrooms, drained
Cilantro
¼ cup shredded unsweetened dried coconut

Brown meat and onion together, drain and set aside.

In a wok or large fry pan, bring to boil 4 ounces coconut milk, curry paste, vegetable stock, fish sauce, honey and molasses. Simmer for 15 minutes. Add remaining ingredients, including remaining coconut milk. Simmer for 15 minutes more. Stir in browned meat and onions.

Garnish with cilantro and shredded coconut and serve with rice. I really like this with sushi rice, rinsed well and steamed.

Recipe submitted by Peggy, Jupiter, FL

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Creamy Coconut Rice

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1 cup organic brown rice
2 cups filtered water
1 tablespoon organic coconut oil
¾ cup water mixed with 2 – 3 tablespoons organic coconut cream concentrate
1 teaspoon pepper
2 teaspoons salt

Add all ingredients together in heavy pot with lid or in rice cooker. Stir everything together until blended. Cook on medium heat until rice is cooked, about 30 minutes.

So tender and creamy! Enjoy! Seve with chicken and veggies or serve alone!

Recipe submitted by Heidi, Moorpark, CA

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Coconut Corn Cakes

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1 cup fresh sweet corn (corn cut from 2 ears of corn)
¼ cup chives, garlic chives, or small green onions, chopped
2 eggs
2 tablespoons virgin coconut oil, melted
¼ cup coconut flour
¼ cup corn masa flour (or fine cornmeal)
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil, coconut oil, or butter

In a blender or food processor whirl ¾ of the corn and chives until lightly pureed. Empty into a bowl and add eggs and 2 tablespoons coconut oil. Mix well. Add coconut flour, cornmeal, salt and pepper. Mix thoroughly but gently.

Heat additional oil or butter on cast iron griddle over medium-low heat. Place large spoonfuls of batter into skillet. Flatten gently and cook until golden brown. Flip and cook other side.

Serve with butter, hot sauce, sour cream or desired condiments. Yum!!

Recipe submitted by Jessica, Greenville, TX

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Vegetarian Stuffed Cabbage Rolls

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Stuffing:

½ cup chopped fresh onion
½ cup chopped fresh green pepper
½ cup coconut oil
½ cup yellow cornmeal
½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup room temperature water with 1 tablespoon coconut cream concentrate dissolved in it
1 free range egg

4 – 8 cabbage leaves, depending on size
12 ounces organic spaghetti sauce (or other sauce of your choice)

Preheat oven to 425 degrees F.

In cast iron skillet, sauté onion and green pepper in coconut oil.

Stuffing: In a large bowl combine cornmeal, flour, baking powder and salt. Add coconut cream concentrate and water mixture. Mix well, adding egg. Add the onion, pepper and coconut oil and mix again. Be sure your egg is mixed in well before you add the hot pepper and onion mixture.

While this mixture stands, steam or blanch cabbage leaves for about 5 minutes until pliable.

Drain cabbage leaves and spoon on each leaf an amount of the stuffing mixture that you can wrap the cabbage leaf around. Place folded side down in the bottom of a casserole dish. Pour sauce over the cabbage rolls. Cover and bake for 30 minutes. The stuffing should be firm.

This is enough for a generous serving for two.

Recipe submitted by Tammy, Cape Girardeau, MO

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Crispy Pan-Fried Fish

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Our favorite way to eat fresh fish:

4 fish filets (trout, redfish, red snapper, flounder, or any white fish)
1 cup buttermilk (or 1 cup milk with 1 teaspoon coconut vinegar stirred in to create “buttermilk”)
1/3 cup coconut flour
1/4 cup corn meal or seasoned fish fry mixture
1/3 cup panko (Japanese breadcrumbs)
salt and pepper to taste
dash cayenne pepper, optional
4 tablespoons coconut oil, divided
Fresh lemon juice (juice of 1-2 lemons)

Soak filets in buttermilk and mix all flours and spices together. Dredge filets in flour mixture, pressing the mixture into the fish; turn and dredge other side.

Heat 2 tablespoons coconut oil on medium heat in a medium sized skillet. Place fillets in hot skillet and cook until light brown on one side. While turning, add the other 2 tablespoons of coconut oil and brown on other side, or until fish is opaque and flakes easily. Squeeze fresh lemon juice over fish. Serve immediately!

Recipe submitted by Bonnie, Raymondville, TX

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Creamy Coconut Oatmeal

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Makes 2 generous servings or 3 smaller servings.

1 cup milk
3/4 cup water
1/3 – 1/2 cup unsweetened organic shredded coconut
1 tablespoon butter
1 + tablespoon virgin coconut oil
1/2 teaspoon vanilla
1 cup whole grain rolled oats
2 tablespoons organic coconut cream concentrate

Combine milk, water, butter and coconut oil in a small saucepan. Bring to a boil over medium heat. Add oats; turn heat down slightly and simmer for one minute, stirring occasionally. Add more liquid as needed.

Remove from heat, add coconut cream concentrate, shredded coconut, and vanilla and cover. Let sit for 3 minutes. Remove lid, stir well and serve.

Top individual servings with your choice of toppings. Ex: maple syrup, slivered almonds, and just a little touch of heavy cream or some additional milk. This is also good with chopped dates.

This oatmeal makes a fast and filling breakfast, particularly if served with some fresh fruit on the side.

Recipe submitted by Mande, Clay Center, KS

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