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Dried Coconut Recipes

Grain Free Coconut Onion Rings

Grain_Free_Coconut_Onion_Rings
Grain Free Coconut Onion Rings
photo by recipe author

Servings: 4
Preparation Time:  15 minutes

Preheat the oven to 375 degrees ºF. Separate the onion slices into rings, saving the smaller, internal rounds for another use.

Place the coconut cream concentrate, eggs, water, salt, and smoked paprika in the blender and blend until smooth. Pour the batter in a shallow dish. Spread the flaked coconut in another shallow dish.

Oil a cookie sheet with coconut oil. Dip each onion ring into the coconut butter mixture to lightly coat, and then into the flaked coconut. Place in a single layer on the cookie sheet. When all of the onion rings are coated, bake for 15-20 minutes, or until the coconut is lightly browned. Sprinkle on additional salt, if desired. Serve hot.

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Coconut Strawberry Cacao Smoothie

Coconut_Strawberry_Cacao_Smoothie
Coconut Strawberry Cacao Smoothie
photo by recipe author

Servings: 1
Preparation Time:  5 minutes

  • 1 cup coconut milk*
  • 1/2 cup ice
  • 1/2 banana
  • 1/4 cup coconut flakes
  • 3 strawberries, hulled
  • 1/2 tsp cacao powder

In a blender, combine ingredients. Blend for about a minute or until mixture is completely smooth.

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

Courtney from Columbus, KS just won $50 for this recipe and photo! Submit yours here.

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Sweet Potato Coconut Pudding

Sweet_Potato_Coconut_Pudding
Sweet Potato Coconut Pudding
photo by recipe author
Servings: 4-5
Preparation Time:  15 minutes
  • Cinnamon & Sucanat Shaker (3 parts sucanat to 1 part cinnamon)
  • Coconut Whipped Cream

Preheat oven to 350 degrees ºF.

Coat a 7″ x 11″ glass baking pan with coconut oil.

Put all ingredients into a food processor; process until smooth scraping down sides with a rubber spatula and processing again for consistency. Spread mixture into baking pan.

Bake for 40 minutes. Spoon pudding into serving dishes. Dust with cinnamon/sucanat. Serve with coconut whipped cream.

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Shrimp and Coconut Fritters

Shrimp_and_Coconut_Fritters
Shrimp and Coconut Fritters
photo by recipe author

Servings: 6
Preparation Time:  15 minutes

  • 1 1/2 pounds raw shrimp, peeled and deveined
  • 1/2 cup unsweetened, shredded coconut
  • 1 egg
  • 2 green onions, trimmed and chopped
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon salt (or to taste)
  • 1/4 cup coconut oil, to fry the fritters

Coarsely chop half of the shrimp, and set them aside. Place the rest of the shrimp in a food processor along with the coconut, egg, green onions, ginger, and salt. Pulse until you have a chunky paste. Transfer the paste to a mixing bowl, and fold in the chopped shrimp.

Heat enough coconut oil to just cover the bottom of your skillet. Adjust the heat to medium-high, and drop in the fritter batter in portions of about a quarter of a cup. Cook for 2-3 minutes per side, or until golden and cooked through. Remove the cooked fritters to drain on paper towels. Serve hot. This makes about ten fritters.

Angela from Longmont, CO  just won $50 for this recipe and photo! Submit yours here.

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Apple Pie Smoothie

Apple_Pie_Smoothie
Apple Pie Smoothie
photo by recipe author
Servings: 1
Preparation Time:  10 minutes
  • 1 large sweet apple, peeled and sliced (I used Red Delicious)
  • 1 cup spinach or kale leaves
  • 1/2 banana, peeled
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 cup almonds
  • 1 tablespoon coconut flakes
  • 1 cup coconut milk
  • 1/2 cup ice, optional

In a blender, combine ingredients and blend until very smooth (at least a minute). It takes a bit to get those greens and almonds blended so you can’t see them. Top with additional cinnamon if desired.

Courtney from Columbus, KS, just won $50 for this recipe and photo! Submit yours here.

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Spicy Carrot Ginger Soup

Spicy_Carrot_Ginger_Soup
Spicy Carrot Ginger Soup
photo by recipe author

 

Servings: 6 – 8 servings
Preparation Time: 20 – 30 minutes

Mix together all the spices and salt. Set aside.

In a large heavy bottomed pot saute the carrots, celery, garlic, and ginger in coconut oil until slightly tender.

Add spice mixture, stirring quickly to coat the sauteed ingredients.

Stir in the honey – vinegar combo.

Remove the pot from its burner and take approximately 1 cup of the diced carrots from the mixture and set aside.

Pour the water into the pot, mixing thoroughly.

Blend the above mixture in a processor until smooth.

Return the blended soup to the pot and stir in the diced carrots.

Reheat and add more salt, if necessary.

Yummy, especially when sprinkled with coconut!

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Avocado Rosemary Pasta

Avocado_Rosemary_Pasta
Avocado Rosemary Pasta
photo by recipe author

Servings: 4
Preparation Time:  25 minutes

  • 1 large zucchini, spiral cut into strands
  • 1 delicata squash, spiral cut into strands
  • 1 large avocado, peeled and pitted
  • 1 tablespoon olive oil
  • 1/2 cup coconut milk*
  • 1 teaspoon fresh rosemary, finely minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 lemon, zest and juice

In a large saucepan, cover vegetable pasta strands with water and bring to a boil. Cook for just a few minutes until slightly soft – be careful not to overcook.

In a small blender or Magic Bullet, combine avocado, oil, milk, rosemary, salt, pepper, lemon juice and lemon zest; blend until smooth. Pour over pasta and heat until warm.

Courtney from Columbus, Kansas, just won $50 for this recipe and photo! Submit yours here.

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

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Carrot Coconut Muffins

 

Carrot Coconut Muffins Photo

Carrot Coconut Muffins photo by recipe author

Servings: 12 Muffins
Preparation Time: 20 minutes

Preheat oven to 375 degrees ºF.

Cream coconut oil, sucanat, and sugar well. Add eggs and sour cream. Blend in carrots and coconut.

Combine flour, baking soda, and cinnamon. Stir in until just moistened. Fill 12 muffin papers in a pan.

Bake in preheated oven for 20-25 minutes.

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