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Dried Coconut Recipes

Gluten Free Dairy Free Whole Egg Coconut Macaroons


Gluten Free Dairy Free Whole Egg Coconut Macaroons (photo by revipe author)

Servings: 24
Preparation Time: 10 minutes

Optional:

Preheat oven to 350 degrees ºF.

Stir together all macaroon ingredients until well mixed. Scoop in desired cookie-sized amounts onto parchment or silicon baking mat lined cookie sheets, pressing dough together with your fingers to help the macaroons hold their shape.

Bake in preheated oven for 12-15 minutes, or until bottoms are nicely browned. Let your macaroons cool for about 10 minutes.

Meanwhile, melt together chocolate chips and coconut oil. Loosen each cooled macaroon from baking mat, then drizzle each with melted chocolate. Let cool, and serve!

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Coconut Chicken Strips with Blackberry Mango Sauce


Coconut Chicken Strips with Blackberry Mango Sauce (photo by recipe author)

Servings: 4-6
Preparation Time: 30 minutes

Sauce:

  • 1/4 cup blackberries
  • 3/4 cup mango, diced
  • 1 small jalapeno, seeded and diced
  • 1 teaspoon organic fermented soy sauce
  • 1 teaspoon tapioca starch

In a bowl, combine milk and lemon juice. Add chicken strips into milk mixture and let sit for a few minutes.

In a separate bowl, combine remaining ingredients and mix well. Gently coat each chicken strip in dry mixture and place in a skillet to fry or on a greased baking sheet. Pan fry in olive or coconut oil or bake at 400 °F for about 20 minutes (turning halfway through) or until chicken is cooked through.

While chicken is baking, place sauce ingredients in a small blender. Blend until smooth and pour into a saucepan. Bring mixture to boil, stirring constantly and cook for about 10 minutes. Remove from heat and let sit for a few minutes before serving with chicken strips.

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Gluten Free Tropical BBQ Pizza


Gluten Free Tropical BBQ Pizza Recipe photo

Gluten Free Tropical BBQ Pizza (photo by recipe author)

Servings: 8
Preparation Time: 20 minutes

Almond Flour Pizza Crust with Coconut Oil:

Our Tropical Toppings:

  • 1/2 cup BBQ sauce (I used a sweet & spicy Chipotle BBQ) – divided portions
  • 1 1/2 cups diced roasted chicken
  • 2 cups shredded mozzarella
  • 8 ounces chopped pineapple
  • 1/4 cup shredded coconut
  • 1/2 purple onion – finely diced or sliced
  • Handful of chopped cilantro, stems removed

Mix crust ingredients together to form a dough. Will look just a bit sticky at this point. That is expected. Just let it rest in the bowl for 10 minutes.

Preheat the oven to 350 degrees ºF.

Tear off two pieces of parchment paper just larger than your pizza pan or stone. Cut one piece to the round shape and size of the pan or stone and make that the bottom piece. Place dough between the two pieces of parchment paper and roll it until desired thickness. You might find it more of a pressing out with the rolling pin rather than rolling, but just roll it out to the size of the bottom parchment piece. I made mine in a 15? round pan which produces a thin crust that is plenty sturdy to handle lots of toppings.

Remove the top paper and discard. Trim the edges into a nice round crust, like you might a pie crust edge then transfer the crust, leaving it on the bottom paper, to a pizza pan.

Bake for 10-15 minutes until middle is firm, just barely beginning to hint at browning, before the crust is too crispy because it will cook more after topping added. Don’t overcook at this point.

Take out of the oven and top with your desired pizza toppings. We used these:

Add a very thin layer of your BBQ sauce, using a spatula makes this easier to spread and get it evenly to the crust edge. Then add the cheese – ours is 2 cups of good quality mozzarella. Next, mix the remaining BBQ sauce with your deboned and cubed roasted chicken. Then cover the top evenly with the BBQ chicken. Sprinkle with the shredded coconut, the drained pineapple bits, and the finely diced purple onion.

Put the pizza back in the oven for about 10-15 minutes – until hot and the cheese is beginning to brown and bubbling.

Top the cooked pizza with the fresh chopped cilantro and serve!

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Squeaky Clean Coconut Wonder Bars


Squeaky Clean Coconut Wonder Bars Recipe photo

Squeaky Clean Coconut Wonder Bars (photo by recipe author)

Servings: 12 bars
Preparation Time: 15 minutes

For the crust:

For the topping:

Stir together the crust ingredients, incorporating everything well. It should stick together without being too oily or wet. Press firmly into an 8×8 baking dish.

Mix together the topping ingredients, using enough coconut cream to thoroughly moisten the coconut flakes and hold everything together. Spread evenly over the crust and then press down firmly into the crust.

Refrigerate for at least 1 hour, or until the coconut oil is solidified and you can cut squares without everything crumbling.

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Individual Strawberry Coconut Rhubarb Crisps


Individual Strawberry Coconut Rhubarb Crisps Recipe photo

Individual Strawberry Coconut Rhubarb Crisps (photo by recipe author)

Servings: 2
Preparation Time: 15 minutes

Preheat the oven to 350 degrees ºF.

In a small bowl, stir together the strawberries, rhubarb, and one tablespoon of arrowroot to coat. Stir in the teaspoon of honey and the vanilla.

In another small bowl, stir together the almond flour, coconut, and remaining arrowroot. Use a fork to cut in the butter, and then stir in the remaining honey. It will be fairly wet.

Lightly butter two, 8 ounce ramekins. Divide the fruit mixture evenly between both, and then use a spoon to spread the topping evenly over the fruit. Place the ramekins in a baking dish with a rim, as you will get some spill-over from the bubbling fruit.

Bake for 45 minutes, or until the topping is lightly browned and the fruit juices are bubbly and appear to be thickened. Serve hot or at room temperature.

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Gluten Free Coconut Pie Crust

Gluten Free Coconut Pie Crust Recipe photo

Gluten Free Coconut Pie Crust photo by recipe author

Servings: 8
Preparation Time: 15 minutes

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Chewy Coconut Oatmeal Raisin Cookies

Chewy Coconut Oatmeal Raisin Cookies Recipe photo

Servings: 24
Preparation Time: 30 minutes

Preheat oven to 325 degrees ºF. Line a cookie sheet with parchment paper.

Cream the coconut oil and sugar in a large bowl, add the eggs and vanilla. In a separate bowl, mix the oats, almond flour, baking soda and salt. Stir the wet and dry together, then add the raisins, coconut, and pecans.

Roll into golf-ball sized cookies, and flatten slightly with your palm. The cookies shouldn’t spread too much, so you can place them about an inch apart.

Bake for 8-12 minutes, until the cookies are golden and fragrant.

Best when served chilled.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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Piña Colada

Piña Colada Recipe photo

Piña Colada photo by recipe author

Servings: 4
Preparation Time: 5 minutes

  • 4 cups homemade coconut/almond milk*
  • 2 tablespoons
    Coconut Cream Concentrate
  • 1/3 cup pineapple, fresh or frozen
  • 1 ripe banana, fresh or frozen
  • 1 handful ice, or as needed

Blend all of the ingredients together.

Serve with a slice of lime and a fancy rim with shredded coconut.

Dip the rip into a plateful of honey and then dip it into a separate plateful of shredded coconut. Enjoy.

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

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