Coconut Salads and Side Dish Recipes

Gluten Free Fried Green Tomatoes

Gluten Free Fried Green Tomatoes Recipe

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1/2 cup coconut flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika, optional
1 egg, lightly beaten
1 large green tomato cut into 1/4 inch slices
2-4 tablespoons coconut oil or palm shortening

Combine the first four ingredients in a shallow bowl. Dip the tomato slices in the beaten egg, then into the coconut flour mixture.

Heat a skillet for about 5 minutes over medium-high heat. Add the oil. Fry tomato slices till light brown, about 2 to 3 minutes on each side. Serve immediately.

Recipe submitted by Melodie, Fort Mill, SC

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Coconut Cauliflower “Rice”

Coconut Cauliflower Rice Recipe

photo by recipe author

Servings: 3-4
Preparation Time: 10 minutes

1 large head cauliflower, trimmed and washed
1 cup full fat coconut milk*
1/2 cup water
2 slices fresh ginger, peeled (about inch in size)
1/2 teaspoon salt
1-2 tablespoons toasted unsweetened coconut shreds (optional)

Place raw cauliflower in a food processor and pulse until rice-sized pieces are formed.

Using a Nut Milk Bag or kitchen towel, drain the excess water out of the cauliflower, set aside.

In a saucepan, combine the coconut milk, water and ginger. Bring to a boil. Add the cauliflower and simmer for 30 minutes, uncovered.

Remove from heat and discard the pieces of ginger, adding in the salt. Do not add it beforehand, it pulls water out vegetables.

Serve with the toasted coconut sprinkled over top.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Lime Fruit Salad

Coconut Lime Fruit Salad Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

1/2 cup unsweetened shredded coconut
1 small pineapple, peeled, cored, and cut into 1 inch pieces
3 medium to large bananas, peeled and sliced into 1 inch pieces
1 pint strawberries, hulled and chopped, or two ripe mangoes, cut into 1 inch pieces
1 pint blueberries

Coconut Lime Dressing:

2 tablespoons lime juice
2 teaspoons lemon zest
4 tablespoons coconut milk*
2 tablespoons honey

Preheat the oven to 350 degrees ºF. Spread the shredded coconut on a small baking sheet and toast for about five minutes or until starting to brown. Set aside.

Mix the fruit together in a large serving bowl. Whisk together the dressing ingredients in a small mixing bowl, then poor over fruit. Toss to coat. Sprinkle with toasted coconut just before serving.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Melodie, Fort Mill, SC

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Roasted Coconut Cauliflower

Roasted Coconut Cauliflower Recipe

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

1 large head cauliflower
2 tablespoons solid coconut oil (approx. 1 1/2 tablespoons melted)
1-2 teaspoons sage
1-2 teaspoons thyme
Salt & pepper, to taste
fresh lemon juice

Preheat oven to 400 degrees F.

Prep cauliflower by cutting into pieces and wash. Dry well.

Put cauliflower into a large bowl add melted coconut oil, sage, thyme, and salt & pepper to taste. Mix together very well to coat all cauliflower.

Place on a baking sheet and bake for 25 minutes. The cauliflower will begin to brown around the edges.

Remove from oven and place back in the bowl and squeeze fresh lemon juice over top, mix well.

All ingredients can be adjusted for desired flavor.

Recipe submitted by Chelsea, Chicago, IL

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Gluten-Free Tortillas with Coconut Flour

photo by recipe author

Servings: 8
Preparation Time: 17 minutes

1/4 cup coconut flour (40 g)
1/4 teaspoon baking powder
8 egg whites
1/2 cup water
pinch of salt
coconut oil

Mix all ingredients in bowl and set it aside for 5 minutes to thicken and hydrate.

Once pan or griddle is heated, LIGHTLY grease it with coconut oil (too much will make them crispy and bubbly).

Pour slightly less than 1/4 cup of batter into middle of griddle, and smooth out, forming a nice circle (pouring in a spiral pattern may help). Once the edges just start to turn brown (about 1-2 minutes, but be sure to watch it closely), flip the tortilla with a spatula and cook for another 1-2 minutes.

Transfer cooked tortillas to a plate with another plate on top, a tortilla warmer, or a folded towel to keep warm.

Serve them with your favorite fixings for tacos, burritos, or as fajitas, like we did. Enjoy!

Recipe submitted by Melissa, Sacramento, CA

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Sweet Potato Latkes

Sweet Potato Latkes Recipe

photo by recipe author

Servings: approx. 24 latkes
Preparation Time: 12 minutes

4 small sweet potatoes
1/2 medium onion
2 eggs
3 tablespoons coconut flour
1 teaspoon nutmeg
coconut oil, for frying

Shred sweet potato and onion (I use the shredder attachment on the food processor). Remove and place between paper towels and pat dry. Put in bowl and mix in remaining ingredients except for oil.

Coat cast iron skillet with enough coconut oil to pan fry, and heat the oil on medium high. Form mixture into palm-sized balls then press to flatten slightly. Add to heated to oil. May need to flatten slightly more with a spatula. Cook on both sides until golden brown. Add salt as desired. Latkes are traditionally served with applesauce or sour cream.

Recipe submitted by Pamela, Birmingham, AL

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Maple Cinnamon Roasted Pumpkin

Maple Cinnamon Roasted Pumpkin Recipe

Sarah Shilhavy Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 5 minutes

1/2 pie pumpkin, seeds removed and sliced
1/2 teaspoon cinnamon
Dash cayenne
1 tablespoon maple syrup
1 tablespoon coconut oil, melted
Salt
Freshly cracked black pepper

Preheat oven to 425 degrees °F. Lightly grease a cookie sheet with extra coconut oil.

Mix pumpkin with all ingredients in a large bowl and adjust salt and pepper to taste. Place on baking sheet in a single layer and bake for 25-40 minutes (depending on thickness). Pumpkin should be browned and soft enough to easily pierce with a fork.

Remove from baking sheet and serve (eating the rinds is optional.)

Recipe courtesy Sarah Shilhavy

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Tropical Coconut Quinoa

Tropical Coconut Quinoa Recipe

photo by recipe author

Servings: 8
Preparation Time: 25 minutes

13.5 oz coconut milk*
1 cups water
1 1/2 cups red quinoa
1/2 cup shredded unsweetened coconut
2 limes, juice and zest
4 teaspoons chili powder
2 cups fresh or frozen pineapple, chopped
2 cups fresh or frozen mango, chopped

In a medium pot over medium heat, bring the coconut milk and water to a boil. Add quinoa and lower heat to low. Cover and simmer until all the liquid is absorbed, about 20-25 minutes.

Remove from the heat and stir in the shredded coconut, lime juice and zest and chili powder (reserve a teaspoon or so of the coconut and lime zest for garnish).

Gently stir in the pineapple and mango. Garnish with reserved shredded coconut and lime zest.

Serve at room temperature or slightly cooled.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Shelby, Orangevale, CA

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