Coconut Salads and Side Dish Recipes

Skillet Glazed Corn with Ginger, Lime and Coconut

Skillet Glazed Corn with Ginger Lime and Coconut

photo by recipe author

Servings: 2
Preparation Time: 10 minutes

1 tablespoon coconut oil
2 cloves of garlic, minced
2 teaspoons grated fresh ginger
2 large ears or corn, husks and silks removed
1/4 cup water
juice from 1 lime
pinch of salt
freshly ground black pepper
2 tablespoons chopped cilantro

Heat the coconut oil over medium heat in a skillet. Sauté the garlic and ginger, stirring, for about 1 minute, until fragrant. Add the corn and sprinkle with the salt and pepper. Turn to coat with the oil, garlic and ginger. Pour in the water and lime juice, increase heat to medium-high, and cover. Cook for about 5 minutes, until corn is tender.

Remove the lid and continue cooking to allow the liquid to reduce to just a few teaspoons. Turn off heat. Brush the glaze over the corn and sprinkle with cilantro. Serve hot.

Recipe submitted by Cara, Worchester, MA

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Homemade Coconut Vinegar Ricotta

photo by recipe author

Much simpler than most imagine, homemade ricotta just can’t be beat for flavor – especially when made with coconut vinegar which adds a most delicious depth of flavor. You may never use that bland, store-bought stuff again! Spread on bruschetta, add it to your eggs, use in your favorite lasagna recipe or just sneak it plain – very hard to stop once you start, especially with the WONDERFUL fragrance that will fill your kitchen when you make this!

Servings: Makes approx. 2 cups
Preparation Time: 20 min

4 cups organic raw or gently pasteurized whole milk
2 cups organic raw or gently pasteurized heavy cream
1 teaspoon salt
3 tablespoons raw coconut water vinegar

In a large heavy pot (such as a heavy stainless steel stockpot or enamel coated cast iron pot) add the milk, cream and salt.

Over medium heat bring the mixture to a full boil, stirring occasionally. Place several layers of damp cheesecloth in a pasta strainer and place over a large bowl.

When mixture reaches a boil, turn off the heat and stir in the vinegar. Allow to sit for one minute as the mixture separates into curds and whey.

Carefully pour into the cheesecloth covered strainer and allow to drain for 10-25 minutes, depending on desired moisture content. Reserve the liquid whey as a delicious addition to baked goods.

Enjoy! It will keep for a few days tightly covered in the fridge, but I can’t say it’s ever lasted that long around here!

Recipe submitted by Lydia, Salem, VA

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Garlic Ginger Coconut Rice

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8 to 10 side dish servings
Preparation Time: 25-30 minutes

2 tablespoons coconut oil
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 cups soft or brown Jasmine Rice, rinsed
3/4 cup coconut milk*
2 1/2 cups water (adjust as needed)
Salt to taste

Sauté garlic and ginger in oil briefly. Add rice, stir well. Add coconut milk, water and salt.

Bring to a boil, stir quickly, reduce heat and simmer covered for 15 minutes. Remove from heat and let sit covered for 5 minutes or more.

Note: Very good with chicken breast added to it while simmering. Makes great leftovers. Yum!

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

Recipe submitted by RuthAnn, Key Largo, FL

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World’s Best Movie Popcorn

Movie Popcorn

photo by recipe author

This is the recipe that movie theatres used for years — the secret to the world’s best popcorn. Our guests always rave about this snack when we serve it on a game night.

Servings: 4-6
Preparation Time: 15 minutes

3 tablespoons coconut oil
1/2 cup popcorn
3 tablespoons butter
salt

In a large pan or wok (a wok is ideal), melt coconut oil over medium heat. Add popcorn and cover pot with lid slightly ajar to allow steam to escape.

Separately, melt butter in a small saucepan. (The butter will have the most flavor when it is slightly scalded but not burnt, a light brown color.)

As soon as popcorn is done popping, turn heat to lowest setting. Drizzle 1/3 of the butter over the popcorn, sprinkle with salt, and stir. Repeat.

Hint: After adding butter and salt, if you leave the pan full of popcorn sitting on lowest heat for 5-10 more minutes, it will continue to eliminate the remaining moisture in the popped kernels, making the crunchiest popcorn.

Recipe submitted by Jeff, Eagle, ID

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Hot Roasted Butternut

photo by recipe author

These are so good – even my husband likes them – and he hates butternut squash!

Servings: 4-6
Preparation Time: 10 minutes + baking

2 large butternut squash (or 3-4 small)
1/4 cup coconut oil
1 tablespoon honey
2 teaspoons Himalayan salt
1/4 – 1/2 teaspoon cayenne, to taste
1 teaspoon sage
2 cloves garlic, peeled and crushed

Preheat oven to 500 degrees F.

Cut ends off of squash. Peel with vegetable peeler. Cut in half lengthwise. Scoop out seeds. Cut in slices about 1/2 inch thick. Put in large bowl.

Toss with remaining ingredients. Use the smaller amount of cayenne for a mild taste. Larger amount for some heat!

Spread in single layer on big baking sheet. Roast until brown and crispy. Serve immediately.

Recipe submitted by Kim, Whigham, GA

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Sweet Potato Vanilla Patty Cakes

photo by recipe author

Servings: 12 large cookies
Preparation Time: 20 minutes

1 large sweet potato, peeled, cooked and mashed
1/2 cup quinoa flour
1/2 cup coconut flour
1 teaspoon cinnamon
1 tablespoon coconut oil, melted
1 flax egg (1 tablespoon ground flax + 3 tablespoons of water)
1/2 teaspoon vanilla
Pinch of salt
Maple syrup (to top)

Combine all ingredients in a large bowl. Let chill in the fridge or freezer until malleable. Form into flat “cakes.” Make sure they are relatively thin, like a 1/4 inch thick.

Fry in coconut oil until golden brown. Drizzle with maple syrup and dust with coconut flour.

Recipe submitted by Jaclyn, Guelph, ON

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Roasted Broccoli and Purple Cauliflower

photo by recipe author

Servings: 6-8
Preparation Time: 35 minutes

2 crowns broccoli
1 purple cauliflower
3 tablespoons melted Virgin Gold Label coconut oil
5 cloves garlic, crushed
2 tablespoons fresh lemon juice (optional)

Preheat oven to 475 degrees.

Wash broccoli and cauliflower. Chop to uniform bite sizes and place in 9 x 13 pan. Drizzle with coconut oil (and lemon if desired), sprinkle with crushed garlic. Stir well.

Bake 25 minutes or until fork tenderness is achieved.

Serving suggestion: serve with brown rice and salmon. This is also great with salad, avocado, burgers, and fried potatoes.

Recipe submitted by Linda, Woodland, WA

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Roasted Carrot Medley

photo by recipe author

Servings: 6
Preparation Time: 20 minutes

2 tablespoons organic virgin coconut oil
2 pounds carrots, peeled and thinly sliced on the diagonal
1/2 cup slivered raw almonds
2 cloves garlic, minced
salt and ground black pepper to taste
2 teaspoons raw honey
2 tablespoons unpasteurized apple cider vinegar
1/3 cup dried organic cranberries
1/2 cup crumbled raw feta cheese

1. Preheat an oven to 400 degrees F (200 degrees C).

2. Warm virgin coconut oil in small saucepan over low heat. Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the melted virgin coconut oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.

3. Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.

4. Once cool, return the carrots to the mixing bowl, and drizzle with raw honey and vinegar; toss until coated. Add the cranberries and feta; toss again until evenly mixed. Serve Cool.

Recipe submitted by Jodi, Lehi, UT

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