Coconut Entrée Recipes

Apple Chicken Stir-fry

4 large organic chicken breasts
2 red apples, Gala or Pacific Rose
½ cup virgin coconut oil
1 tablespoon sesame oil
¼ cup honey
1 tablespoon shredded ginger
2 cups mushroom slices of your choice
salt and pepper to taste
chopped green onions
2 – 3 cups of steamed wild rice

Cut chicken and apples into chunks and set aside.

Sauté oils, honey, chicken, ginger and apples until chicken is cooked, about 8 minutes. Apples should be tender.

Add the mushrooms and season with salt and pepper to taste. Sauté for another 5 minutes until the mushrooms are cooked. Serve on wild rice and garnish with the green onions.

Absolutely delicious!

Recipe submitted by Tammy, Marysville, WA

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Coconut Shrimp and Rice

6 ½ cups water
3 cups uncooked rice
1 ½ cups coconut oil
2 cups shredded coconut
1 – 2 lbs. shrimp – peeled and de-veined
Salt & pepper to taste, or spices of your choice

Optional: soak rice overnight in water before cooking.

Bring water and rice to a boil for 5 minutes. Turn heat down to a simmer and stir and let cook for about 15 minutes. Add ½ cup coconut oil and shredded coconut to the rice and stir to distribute. Simmer for another 15 minutes then turn off heat. Cool.

Heat remaining coconut oil to medium heat in a large pan and add the first pound of shrimp. Oil will cool down, but do not adjust heat. Slowly stir shrimp in oil for about 5 minutes and season as desired. Once the shrimp is cooked, place in a side dish and set aside.

Heat oil to medium heat again and add the rest of the shrimp and repeat cooking process as with the first batch.

To serve, place rice in a warm oval crock pot and spoon the shrimp over the top.

Extra side dish: After cooking shrimp, add grated carrots to coconut oil and fry for 5 minutes. Add ramen-style noodles and cook until done. Drain if necessary.

Recipe submitted by Gregg, Derry PA

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Spicy Coconut Fish

2 tablespoons coconut oil
1 lb fresh fish fillets
cayenne pepper to taste
salt
1 onion – diced
2 cloves garlic – minced
2 tablespoons Coconut Cream Concentrate
1-2 cups water or broth of your choice

Heat coconut oil in skillet and lightly brown fish fillets after seasoning with pepper & salt. Remove fillets from skillet.

Add onion, garlic, coconut cream and 1–2 cups water to skillet. Bring to a boil until mixture reaches a slightly thickened consistency, about 10 minutes. Add fish fillets to coconut cream mixture. Cover skillet and cook for an additional 5 minutes. Serve with rice and enjoy.

NOTE: This recipe can also be used with chicken pieces.

Recipe submitted by Diana, Humble, TX

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Rich Coconut Peanut Curry Chicken

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1 pound of organic pastured chicken breast.
2 tablespoons coconut oil to fry chicken

Cut chicken into small pieces and fry in a very large skillet. When chicken is just cooked, stir in the following ingredients:

approximately 2 cups of organic coconut milk.
½ cup of organic peanut butter
½ cup organic whole milk plain yogurt
2 teaspoons red curry paste (or powder) to taste
1 teaspoon chicken bullion powder
fresh ground black pepper to taste

Cook until everything is well mixed and serve over whole grain rice or pasta.

Freezes well, does well in crock pot, serves four, and impresses every time.

Recipe submitted by Britt, Renton, WA

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Coconut Pancakes II

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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, Boston, MA

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Slavka Festive Sweet Potatoes

1 large red onion
1/3 cup Gold Label Virgin Coconut Oil
3 to 4 pounds sweet potatoes or yams
2 Tbsp water
1/4 cup pure maple syrup
1/4 cup chopped pecans (optional)

You will need a 2 to 3 quart skillet or pan with cover.

1. Cook onion (peeled, quartered, and thinly sliced) in Gold Label Virgin Coconut Oil, on medium heat, for one to two minutes, or just until they are limp.

2. Stir in with the onion, sweet potatoes (pealed and sliced 1/4 to 1/3 inch thick slices)

3. Add water, maple syrup, and nuts.

4. Stir and reduce heat to medium-low.

5. Cover tightly and simmer on medium-low, until potatoes are soft (about 30 minutes). You may use low heat, depending on your stove and the type of pan you use. (This recipe was made using a electric stove).

6. Mix and serve hot with a few chopped nuts sprinkled on top.

Serves 4 to 6

Note: You may need to add 1 Tbsp water during cooking to prevent sticking, depending on the type of pan you use. Thick bottom or cast iron pan works the best.

Recipe submitted by Slavka, Eagleville, PA

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Nourishing Chili

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Serves 8

4 tablespoons coconut or palm oil
1/2 tsp cumin seeds (optional)
1 medium onion chopped
1/2 tsp crushed red chilies
2 pounds ground beef or ground lamb
2 cans kidney beans drained
2 cans black beans drained
2 cups frozen corn
3 cups (24 oz) strained tomatoes
1/2 cup shredded coconut
2 tablespoons ground red chilies
1 tablespoon ground cumin
1 tablespoon dried basil
1 tablespoon dried oregano
1/4 ? 1/2 tsp cayenne
1/2 teaspoon ground cinnamon
1 tablespoon cocoa powder
2-3 garlic cloves minced
2 tsp Himalayan salt, or to taste

Garnish options:

cheddar cheese
avocado slices
fresh chopped cilantro
sour cream

Put oil in a large pot on medium heat. Add cumin seeds, stirring occasionally until brown and aromatic. Add onion and red chili flakes and sauté until soft about 5 minutes. Add ground beef and sauté until browned. Add remaining ingredients except salt and garlic cloves. Bring to a boil then reduce heat to low and simmer at least 15 minutes. Add garlic and salt for last 5 minutes of cooking.

Garnish and serve with tortilla chips.

Submitted by Jenny, Vancouver WA

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Coconut Chicken Curry Stir-fry

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3 Tablespoons coconut cream concentrate (or more)
1 cup water
1/4 cup plain yogurt
5 stalks cilantro (or to taste)
1 1/2 Tablespoon curry powder
2 large cloves fresh garlic
chunk of fresh ginger to taste
1 1/2 teaspoon Himalayan salt
2 Tablespoons coconut oil (plus 2 more for browning)
1/4 cup dried coconut flakes
1 lb cubed white meat (chicken or turkey)
2 cups broccoli
1 can sliced water chestnuts − drained

In a food processor or blender, process
the coconut cream concentrate, water, yogurt, cilantro,
curry, garlic, ginger, salt, 2 tablespoons coconut oil, and
(optional) water chestnuts, and coconut flakes until smooth.
Set aside.

In a hot pan, add oil and meat of your
choice and brown. Add the broccoli and water chestnuts (if
not already used) along with the curry sauce to the meat and
let simmer for 20-25 minutes, stirring occasionally.

Serve with rice or separately and
enjoy!

Submitted by Michelle, Glen
Allen, VA

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your recipe here!