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Coconut Side Dish Recipes

Coconut Cilantro Chutney


Coconut Cilantro Chutney Recipe Photo

Coconut Cilantro Chutney (photo by recipe author)

Servings: 1/4 cup
Preparation Time: 10 minutes

  • 3 tablespoons unsweetened shredded coconut
  • 1/3 cup fresh organic cilantro chopped (weighed approximately 0.80 oz)
  • 1/8 teaspoon Himalayan pink salt
  • 1 green Thai chili pepper
  • 1/4 teaspoon chopped ginger
  • 1 teaspoon organic cumin seeds
  • 1/4 cup water
  • 1 teaspoon lemon juice

Pulse all of the ingredients in a food processor, except water and lemon juice. Add water as necessary to get the desired consistency. Pulse again. Remove in a serving bowl. Finally add the lemon juice over chutney and mix well.

Serve fresh. Can be enjoyed with tortilla chips or used like pesto in a sandwich. This chutney can be stored in an airtight container for up to a week in the refrigerator.

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Moroccan Breakfast Hash


Moroccan Breakfast Hash Recipe Photo

Moroccan Breakfast Hash (photo by recipe author)

Servings: 4
Preparation Time: 25 minutes

In a large skillet, sauté potatoes in oil. Sprinkle garlic and seasonings over potatoes and stir until combined. Sauté for about 15 minutes over low-medium heat or until potatoes are cooked through. The smaller the potato pieces, the faster the dish will cook.

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Coconut Quinoa Pilaf


Coconut Quinoa Pilaf Recipe Photo

Coconut Quinoa Pilaf (photo by recipe author)

Servings: 3
Preparation Time: 30-45 minutes

  • 1/2 cup uncooked quinoa
  • 2 tablespoons virgin coconut oil, divided
  • 3 tablespoons organic shredded coconut
  • 3/4 cup broth or water
  • 1/4 cup coconut milk made from coconut milk concentrate*
  • salt, to taste
  • 1/2 teaspoon organic cumin seeds
  • 1/3 cup finely chopped onion
  • 1 teaspoon finely chopped garlic
  • 1/2 cup diced organic red bell pepper
  • 1/4 teaspoon organic turmeric powder
  • 1/2 teaspoon organic curry powder (optional)
  • 1 cup finely chopped organic spinach
  • 2 tablespoons toasted cashews
  • 1 tablespoons raisins

Rinse quinoa thoroughly in a fine mesh strainer. Let the water from the quinoa drain well.

Heat a tablespoon of coconut oil in a pot. Add quinoa and toast it for 1-2 minutes until it looks a bit dry. Add shredded coconut and stir well. To this add broth or water, coconut milk and 1/2 teaspoon salt. Bring to a boil, reduce heat and simmer covered for 15 minutes. After 15 minutes, turn of the heat. Let it stand covered for 5 more minutes. Remove the lid and fluff quinoa with a fork. Keep aside.

In a separate pan, heat remaining coconut oil. Add the cumin seeds. When the cumin seeds start popping, add the chopped onions and garlic. Sauté until onion looks translucent. Then add the diced red bell pepper, turmeric powder, curry powder and salt. Stir well. Cover and cook till the bell pepper is cooked. Add spinach. Stir and cook until the spinach looks wilted. Turn of the heat. To this add the cooked quinoa, cashews and raisins. Mix well and serve hot.

*Mix 1-4 teaspoons coconut cream concentrate per 1 cup water. Adjust to taste.

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Coconut Oil Roasted Fall Vegetables


Coconut Oil Roasted Fall Vegetables Recipe Photo

Coconut Oil Roasted Fall Vegetables (photo by recipe author)

Servings: 10 servings
Preparation Time: 1.5 hours

  • 5-6 small fingerling potatoes (baby red or white potatoes would work well also)
  • 2 medium rutabagas, quartered
  • 2 medium turnips, quartered
  • 6-8 brussels sprouts
  • 1 large sweet potato, cut into 2 inch chunks
  • 1 parsnip, cut into 2 inch chunks
  • 1 cup green beans
  • 1/2 cup sliced fennel
  • 3 tablespoons coconut oil
  • 2 sprigs of fresh thyme, chopped (about 1 teaspoon)
  • 1 teaspoon garlic, minced
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup water

Preheat oven to 350 degrees ºF.

In a large casserole dish, combine clean, cut vegetables. Drizzle with coconut oil and stir until vegetables are coated in oil. Add thyme, garlic, salt, pepper and pepper flakes. Stir again until vegetables are coated with seasonings. Pour water over vegetables.

Bake in preheated oven for about an hour or until vegetables are cooked through and have a nice little roasted crisp to them.

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Chicken Fried Rice


Gluten Free Coconut Banana Pancakes Recipe photo

Chicken Fried Rice (photo by recipe author)

Servings: 12
Preparation Time: 1 hour

  • 2 pounds chicken breasts
  • ¼ cup coconut oil
  • 2 cups diced onion (or 2 small/ 1 large onion)
  • Himalayan Salt, to taste
  • 3 cups dried rice, pre-cooked according to package directions
  • 12-16 cloves garlic, pressed
  • 8 free range eggs
  • 1-2 tablespoons organic fermented soy sauce – to taste
  • 2 teaspoons toasted sesame oil
  • Freshly grated ginger (to taste)
  • 40 oz frozen mixed vegetables of choice
  • Black Pepper, to taste
  • Chopped green onions (optional)
  • Drained baby corn (optional)
  • Black or white sesame seeds, to taste (optional)

1. Cut up your chicken into small cubes (½ to 1 inch pieces).

2. In an 8 quart enamel cast iron pot (or wok), add your coconut oil, onions and chicken. Sprinkle with a layer of salt. Cook on medium-high heat until the chicken is thoroughly cooked. Add the garlic and ginger as the chicken is cooking. Note: If your onions are fresh (not frozen), then cook those down for about 4 minutes first, then add chicken.

3. Add frozen vegetables. Sprinkle a little salt over the surface again. Cook on medium-high heat until the vegetables are warmed through, about 10 minutes, sometimes covering the pot with its lid. While the veggies are cooking, crack all of your eggs into a bowl.

4. Push the pot contents to one side as best you can. Add the eggs to the emptier side and let them cook, scraping the cooked portions from the bottom. Season with a little salt and pepper as they cook. They will likely take about 5-10 minutes to completely cook. Once the eggs cook completely, incorporate them into the chicken and veggies.

5. Add your cooked rice, soy sauce and sesame oil. Stir to completely combine. Done!

6. Portion out your servings and top with chopped green onions and sesame seeds, if desired. Left-overs reheat beautifully on the stovetop. Just add a little water to the bottom of the pan.

Quick tips:

Recipe can easily be cut in ½ or quartered for desired servings.

You can omit chicken breasts on nights when you 1. don’t have any or 2. need a quicker meal.

I buy my organic onions in bulk. I dice many pounds all at once in a month and freeze them for quick access and faster cooking times.

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Coconut Cumin Bok Choy

Coconut Cumin Bok Choy Recipe photo
Coconut Cumin Bok Choy
photo by recipe author

Servings: 3
Preparation Time: 12 minutes

Pull apart baby bok choy leaves and wash well. Stack leaves of bok choy and chop into 1/2 pieces/strips.

In a 12″ skillet over medium heat, heat the coconut oil. Add the cumin seeds and chopped garlic and let sizzle until fragrant (approximately 2 minutes). Add the chopped bok choy and cook stirring occasionally until wilted and softened but still bright green (approximately 4 minutes). While it is cooking you can sprinkle with some salt.

Serve immediately with a splash of apple cider vinegar if desired.

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Coconut Curry Cauliflower

Coconut Curry Cauliflower Recipe photo
Coconut Curry Cauliflower
photo by recipe author

Servings: 4
Preparation Time: 10 minutes

  • 1/2 cup full fat coconut milk (the thicker the better)*
  • 1 1/2 teaspoons (or more) curry spice blend
  • 1 head of cauliflower, cut into pieces
  • sea
    salt, to taste

Preheat oven to 425 degrees ºF.

Whisk together the coconut milk and curry powder in a bowl.

Place 1/3 of the cauliflower pieces in the milk mixture and coat. Place the cauliflower onto a parchment lined cookie sheet and repeat the process with the remaining cauliflower. Pour the remaining milk over top and sprinkle with sea salt.

Bake in preheated oven for about 25 minutes or until the cauliflower starts to brown. Serve hot.

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

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Maple Whipped Sweet Potatoes

Maple Whipped Sweet Potatoes Recipe photo
Maple Whipped Sweet Potatoes
photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Preheat oven to 400 degrees ºF.

Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet.

Bake until very tender, approximately an hour.

When cool enough to handle, halve sweet potatoes. With a spoon, scoop out flesh (discard skins); transfer to a food processor or whip by hand. Add virgin coconut oil and pure syrup; process until smooth. Season with salt and freshly ground pepper.

Serve warm and enjoy!

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