Coconut Salads and Side Dish Recipes

Parsnip Latkes

Parsnip Latkes Recipe

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

2 large pasture eggs (or 3 small)
4 cups grated peeled parsnips
2 green onions, sliced (all of the whites and light green parts)
1 heaping tablespoon of the greens (scallions), sliced
1/4 – 1/2 teaspoon garlic powder
salt and pepper
1-2 tablespoon expeller press coconut oil (no coconut taste), for the pan

Whisk the eggs in a large bowl.

Add the parsnips, onions, scallions, and seasonings to the bowl of eggs and mix well.

Place coconut oil in a skillet and heat over med-high

Place about 1/3 cup of mixture into pan (about 3 fill fit at a time) and pat down to form a pancake.

Cook until brown and flip to brown the other side. You want them to be crisp on the outside, but still soft on the inside.

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Cinnamon Sticky Rice

Coconut Cinnamon Sticky Rice Recipe

photo by recipe author

Servings: 5-6
Preparation Time: 2 minutes plus cooking

water
2 cups jasmine rice
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 tablespoon coconut cream concentrate

Recipe: Use the amount of water for rice according to directions for stovetop or rice cooker. Typically it’s 1 inch more water than rice for a rice cooker.

Mix salt, cinnamon and coconut cream concentrate into rice and water BEFORE cooking.

For fluffier, stickier rice, add an extra cup water before cooking.

The coconut and cinnamon add a wonderful aromatic flavor that goes great with stir fry or curry.

Substitute brown jasmine rice or wild rice for a different option. The photo shows a serving of the recipe made with half brown jasmine rice (1 cup) and half wild rice blend (1 cup.).

Recipe submitted by Jeff, Eagle, ID

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Crispy Coconut Oil French Fries

photo by recipe author

Servings: 6
Preparation Time: 15 minutes

2 1/2 pounds organic russet potatoes, peeled and sliced into desired french fry size slices
1-1 1/2 cups coconut oil
sea salt

1. Soak peeled and cut potatoes in a bowl of room temperature water for 8-12 hours. Pat dry with paper towels.

2. Using a large skillet, heat coconut oil to 300 degrees. Fry potatoes until they are just barely cooked and still limp. Remove fries from oil and let cool.

3. Bring coconut oil up to 375 degrees. Fry French fries a second time until golden brown and crispy. Season with sea salt. Serve and enjoy!

Recipe submitted by Tiffany, Junction City OR

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Maple Sweet Potato Hummus with Whole Grain Pita Chips

photo by recipe author

Servings: 4 cups hummus & 50 chips
Preparation Time: 45 minutes total

Hummus:

1 lb. sweet potato, peeled and cut into 1 inch cubes
1 cup chickpeas (garbanzo beans)
1/4 cup tahini (sesame paste)
1/2 lemon, juiced
1 tablespoon virgin coconut oil, melted
2 cloves garlic, minced
1 tablespoon Grade B maple syrup
1 tablespoon fresh chopped sage
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon cinnamon
Salt and ground pepper to taste

Whole Grain Pita Chips

1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
2 tablespoons virgin coconut oil, melted
8 large (6 1/2 diameter) whole wheat/whole grain pita pockets

1. Steam sweet potatoes in filtered water until very tender. Remove from heat and reserve 1/2 cup of steam water.

2. In food processor, combine remaining ingredients for hummus and process until creamy. Add reserved water (a little at a time) until desired consistency is reached. Set aside.

3. Preheat oven to 350 degrees. Combine spices and set aside.

4. Melt 2 tablespoons of coconut oil in small saucepan. Brush half of oil evenly over each pita and sprinkle combined half of spice mixture evenly over each pita. Bake in preheated oven for 10 minutes. Remove, flip pitas, and brush with remaining oil and sprinkle with remaining spice mixture. Place back in over for 10 minutes or until browned and crisp. Let cool.

5. Once pitas are cool to touch, break apart, and serve with hummus.

Recipe submitted by Kristen, Mattapoisett, MA

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Coconut Cashew Dip

photo by recipe author

Servings: 4-6
Preparation Time: 5 minutes

1/2 cup raw cashews, soaked (at least an hour)
1/3 cup coconut milk*
1 tablespoon virgin coconut oil
2 vanilla beans, scraped or 1/4 teaspoon vanilla bean powder or 1/2 teaspoon vanilla extract
1 1/2 tablespoons sweetener of choice

1. Add all of the ingredients into a blender or food processor. If using a food processor and sugar, I would run your sugar through a blender or coffee grinder so it’s not grainy.

2. Blend until well combined and smooth.

3. Store in the refrigerator.

* 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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