Coconut Salads and Side Dish Recipes

Radishes with Coconut Oil & Sage

Sauteed Radishes with Coconut Oil a Sage photo

Sautéed Radishes with Coconut Oil and Sage

photo by recipe author

Servings: 3-4
Preparation Time: 10 minutes

2 bunches of radishes (I used Easter Egg Radishes so they were Valentine’s colors)
2-3 tablespoons coconut oil
1-2 teaspoons sage (I used dried)
sea salt and pepper to taste

Wash and remove the leaves and stems from the radishes. Cut in half or quarters depending on the size of the radishes.

Melt the oil over medium high heat in a skillet and toss in the radishes. Let cook for about 6-7 minutes or until soft and browned, stir occasionally

Sprinkle the sage, salt and pepper.

Variations

Diced onions and/or garlic would also be good in this recipe.

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Oil Roasted Spiced Sweet Potatoes

Coconut Oil Roasted Spiced Sweet Potatoes Recipe

photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

3 lbs. cubed sweet potatoes (about 5 medium)
3 tablespoons coconut oil, melted
1/2 teaspoon salt
2 teaspoon cinnamon
1/4 teaspoon chipotle powder
turmeric, to taste, if desired

Preheat oven to 425 degrees ºF.

Coat sweet potato cubes with coconut oil. Sprinkle seasonings on and toss until evenly coated. Place in shallow roasting pan in one layer. Bake for 45 minutes or until desired doneness and crispness.

Recipe submitted by Joanne, Delmar, DE

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Lemon Garlic Roasted Broccoli

Lemon Garlic Roasted Broccoli Recipe

photo by recipe author

Servings: 2-3
Preparation Time: 20 minutes

1 bunch broccoli
1 tablespoon coconut oil – melted
3 cloves garlic – sliced
salt and pepper, to taste
half a lemon

1. Pre-heat oven to 425 degrees ºF.

2. Break up broccoli into florets.

3. Pour melted coconut oil over broccoli and garlic, then mix well.

4. Place on a sheet pan and sprinkle with salt and pepper.

5. Roast for about 20 minutes or until broccoli is tender.

6. After removing broccoli from oven, sprinkle with fresh lemon juice.

7. Enjoy!

Recipe submitted by Kristin, Hummelstown, PA

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Grain Free “Everything” Dinner Rolls

Grain Free Everything Dinner Rolls

photo by recipe author

Servings: 8
Preparation Time: 10 minutes

1 cup tapioca starch
1/3 cup coconut flour
1/4 cup arrowroot starch
1 teaspoon sea salt
1 organic egg
1 teaspoon honey
1/2 cup water
1/2 cup melted coconut oil
1 tablespoon sesame seeds, optional
1 tablespoon poppy seeds, optional
1/2 teaspoon garlic powder, optional

Preheat oven to 350 degrees ºF.

Combine dry ingredients in a medium bowl and whisk to combine.

Combine egg, honey and water, add in coconut oil. Add liquids to the dry ingredients, mix until well combined.

Divide dough into 8 equal portions and roll each section in to a ball, using additional arrowroot powder to keep dough from sticking to your fingers.

Optional: In a small bowl combine Sesame seeds, poppy seeds and garlic powder, roll each ball lightly in the seed mixture.

Place each ball on a baking sheet that’s been lined with unbleached parchment paper.

Reduce oven temp to 325 and bake for 40 minutes on the middle rack.

For best results, allow rolls to cool before serving.

Enjoy!

Recipe submitted by Hayley, Smithfield, PA

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Coconut Ambrosia

Coconut Ambrosia Recipe

photo by recipe author

Servings: 8
Preparation Time: 10 minutes

4 oranges, peeled and sectioned
1/2 pineapple cut into chunks
1/2 cup dried unsweetened coconut
1/4 cup fresh mint chopped
2 tablespoons lime juice
1 tablespoons grated fresh ginger

Yogurt Topping:

8 oz. Greek yogurt (or yogurt of choice)
2 tablespoons raw honey
Coconut vinegar (optional)

Toss all ingredients together and cover and chill. Blend together yogurt and honey, place in individual bowls, top with yogurt sauce and serve. Drizzle with vinegar if desired.

Recipe submitted by Sherri, Wellington, FL

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Coconut Carrot Salad

Coconut Carrot Salad Recipe

photo by recipe author

This is a tropical twist on the standby carrot salad. It can be done by hand, but a food processor makes it very quick; you’ll need the S blade and the shredder attachment. You can add honey for extra sweetness, but unless the carrots are unusually bitter, the fruit should suffice. Adding a slice of pineapple with the orange wouldn’t be amiss, either….

Servings: 6
Preparation Time: 5-10 minutes

1 orange, peeled and quartered
1 apple, cored and quartered
3 large or 4 small carrots, well scrubbed or peeled
1/4 cup shredded unsweetened coconut
2 tablespoons coconut cream concentrate (optional)
1 teaspoon ginger, or more to taste – preferably fresh grated
nutmeg to taste
raisins if desired

1. If a “creamier” salad is desired, put the coconut cream concentrate into the processor first-thing.

2. Add and pulse the peeled orange to a large dice using the S blade.

3. Add the apple and pulse to a medium dice. (Adding the apple to the orange, instead of the other way around, keeps the former from browning.)

4. Carefully remove the S blade, using a spatula to clean it into the processor bowl. Without removing the fruit, swap in the shredder attachment. Shred the carrots on top of the fruit.

5. Transfer the processed ingredients into the serving or storage bowl, and add the coconutm spices and raisins. Use the spatula to mix evenly.

This salad is best left to sit for a while before serving. You could double the recipe and still do it in a single batch, but don’t store it more than a few days; the apples will brown. Not that it’s likely to last that long!

Recipe submitted by Ben, Winchester, VA

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Pan-Fried Cabbage

Pan Fried Cabbage Recipe

photo by recipe author

Servings: 4
Preparation Time: 10 minutes

2 tablespoons Gold Label Virgin coconut oil
2 tablespoons palm shortening
1 head cabbage, shredded/cut thin,
1 onion ,thinly sliced
2 to 3 tablespoons coconut water vinegar
Several pinches course black pepper & natural unrefined salt.

Options to add: green pepper, yellow squash or zucchini.

Place all ingredients in a large hot skillet, let sit for a few minutes & stir to cook all sides, repeat until desired doneness.

Great served as a side or on hot dogs, brats or sausages.

Recipe submitted by Cheree, Allons, TN

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No Bake Key Lime Pie

No Bake Key Lime Pie Recipe

photo by recipe author

These mini pies can be kept in the fridge for a couple of days, or in the freezer for weeks. They freeze really well! When they have been stored in the freezer, just be sure to set it out for up to 30 minutes to soften up a bit before serving!

Servings: 6
Preparation Time: 30 minutes

Pie Crust:

1 cup unsweetened shredded dried coconut
1 cup walnuts
2 pinches sea salt
6 medjool dates, pitted

Filling:

1 1/2 cups mashed avocado (3 small)
3/4 cup fresh squeezed lime juice (regular limes or key limes)
1/2 cup honey or maple syrup (or use stevia)
1 pinch sea salt
1/2 cup virgin coconut oil – melted
zest from 1 lime

Pie Crust Directions:

Process all ingredients in a food processor until it can be pinched together and hold.

Push the mixture evenly into the bottom of 6 mini tart pans OR a standard pie pan. Press it firmly and build a crust that climbs the wall of each mold. Put in the freezer for 30 minutes to firm up. Fill with key lime cream from recipe below.

Pie Filling Directions:

Blend everything in a food processor. Taste test and adjust ingredients to your liking. Spoon into pie crust from above. Set in freezer for 30 minutes to 1 hour to firm up.

Recipe submitted by Andrea, Willamina , OR

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