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Dried Coconut Recipes

Cocoa and Toasted Coconut Almond Butter

Cocoa and Toasted Coconut Almond Butter Recipe photo
Cocoa and Toasted Coconut Almond Butter Recipe
photo by recipe author

16 tablespoon-sized servings
Preparation Time: 20 minutes

Heat a pan over medium high heat and toast the coconut flakes, shaking or stirring frequently until lightly browned and fragrant. Immediately transfer the coconut to a small plate so it doesn’t continue cooking.

In a large food processor with the blade attachment, process the almonds until they make a smooth paste. This takes longer than you’d expect and it will go through a few stages until it smooths out. You may have to periodically scrape the sides of the container.

Add the toasted coconut flakes, cocoa powder, and sea salt to the processor bowl. Process until fully combined.

Store in an airtight container in the refrigerator.

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No Bake Coconut Almond Bars

No Bake Coconut Almond Bars Recipe photo
No Bake Coconut Almond Bars Recipe
photo by recipe author

Servings: 8-10
Preparation Time: 10 minutes

Remove stem fragments from the end of your dates if they’re still attached and then pull the dates in half using your fingers to remove the pit from the middle. In a large food processor fitted with the metal blade, add almonds, pitted dates, and coconut oil. Process until almonds are finely chopped. This is a semi-violent process, so hold on to your processor!

Continue to add each ingredient, one by one, thoroughly mixing with your processor after each addition. If you mix after the addition of each ingredient, your mixture will slowly begin to come together.

After the addition of chocolate chips, continue to pulse until the mixture begins to stick together in large clumps. It should stay together when you pinch it between your fingers. If it’s still crumbly, continue to process and/or add additional coconut oil, a tablespoon at a time until you have the correct consistency.

Line an 8×8-inch pan with parchment or wax paper and press mixture evenly into the pan. They are ready to eat as is, straight out of the pan. If you prefer, remove from the pan using your parchment paper and cut into individual portions and store them in an airtight container in the refrigerator.

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Strawberry Coconut Banana Smoothie

Strawberry Coconut Banana Smoothie Recipe photo
Strawberry Coconut Banana Smoothie Recipe
photo by recipe author

Servings: 1-2
Preparation Time: 5 minutes

  • 3 very ripe bananas, sliced
  • 1 cup partially frozen strawberries
  • 1/4 cup unsweetened
    coconut
  • Liquid of choice, if needed

Put everything in a blender and blend until desired consistency.

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No Bake Chocolaty Coconut Flax Chia Power Balls

No Bake Chocolaty Coconut Flax Chia Power Balls Recipe photo
No Bake Chocolaty Coconut Flax Chia Power Balls Recipe
photo by recipe author

Servings: 25
Preparation Time: 30 minutes

  • 2 cups ground, soaked and dried organic raw almonds
  • 1/2 cup raw organic cashews
  • 1/4 cup
    Coconut Cream Concentrate
  • 1/3 – 1/2 cup organic virgin
    coconut oil
  • 2 tablespoons
    honey (add more if you need)
  • 1/4 cup organic raw
    cacao powder
  • 1/2 cup organic
    coconut flakes
  • 1/2 cup organic raisins
  • 1/4 cup ground organic flax seeds (I use my coffee grinder to make the job easy)
  • 1/8 cup ground organic chia seeds
  • Optional: more coconut flakes to roll balls in.

In a food processor, process almonds until similar to coarse flour. Add cashews and process some more. Add coconut cream, coconut oil, cacao powder, coconut flakes, raisins, ground flax and chia seeds and honey.

Process until completely mixed and add more coconut oil if it is not moist enough. Form into balls and roll in coconut if desired. Store in refrigerator.

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Coconut Bars

Coconut Bars photo
Coconut Bars
photo by recipe author

Servings: 10-12 (depending on how you cut them)
Preparation Time: 10 minutes

  • 2 cups nuts
  • 20 pitted dates (you’ll find these in the dried fruit section of your grocery store)
  • 3/4 cup dried,
    unsweetened coconut
  • 2-3 teaspoons
    coconut oil

Place your nuts in a food processor and run it until you get a pretty fine texture. It’ll take about a minute. Add your dates, coconut, and 2 teaspoons of the coconut oil and pulse until combined. You want it to be a consistency that will stick together, so if you think you need more “glue” add the 3rd teaspoon of coconut oil.

Dump the mixture out into an 8Ă—8 pan and spread it out evenly. Place it in the fridge to harden up a little and then cut into bars or squares. Store in the fridge and enjoy as a nice healthy snack!

Recipe submitted by Jenny, Bellefonte, PA

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Chocolate Coconut Peanut Butter Banana Smoothie

Chocolate Coconut Peanut Butter Banana Smoothie photo
Chocolate Coconut Peanut Butter Banana Smoothie
photo by recipe author

Servings: 1
Preparation Time: 5 minutes

  • 2 very ripe bananas, sliced or mashed
  • 2 tablespoons unsweetened
    coconut
  • 2 tablespoons
    peanut butter
  • 1 oz chocolate
  • liquid of choice, optional (to adjust consistency)

Put everything in a blender and blend until smooth and creamy.

Recipe submitted by Denise, Wake Forest, NC

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Chocolate Coconut Bars

Banana Pancake Perfection a Sage photo
Chocolate Coconut Bars
photo by recipe author

Servings: 8
Preparation Time: 30 minutes

Warm coconut oil until it is liquid. Place everything except the chocolate chips in a blender and blend on high until smooth. (This will take about 5 minutes or so).

Spread into a 9×5 plastic container. Freeze for about 15 minutes. While coconut mixture is freezing, melt chocolate chips. Spread melted chocolate over frozen coconut and stick in the freezer again until chocolate is hardened. Pop out of container and chop into pieces. Consume. đŸ™‚

Store leftovers in the fridge.

Recipe submitted by Raia, Ladson, SC

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Fish and “Chips”

Banana Pancake Perfection a Sage photo
Fish and “Chips” Recipe
photo by recipe author

Servings: 4
Preparation Time: 45 minutes

Fish:

“Chips”-Eggplant Fries:

  • 1 medium-large eggplant
  • olive oil
  • sea salt, garlic powder and pepper to taste

Fish:

1. Rinse fish fillets in cold water and set on a plate

2. Cut fish into nuggets, making sure to follow the lines of the filet

3. Place eggs in one dish and coconut and seasonings in another

4. Dip fish sticks in egg, then coconut; reserve to a plate

5. Repeat step 4; return each piece to the plate

7. Place half the the fish sticks in the pan, leaving enough room around them so that they aren’t crowded

8. Cook for a few minutes on each side, until well browned, then remove fish nuggets to a plate lined with a paper towel

9. Add oil –2 tablespoons coconut oil to pan and fry remaining batch of fish sticks

10. Serve with your choice of dipping sauce and enjoy!

Eggplant Fries:

1. Preheat oven to 400 degrees ºF

2. Slice the eggplant into medallions, then cut into French fry-like strips.

3. Place eggplant strips onto a cookie sheet and drizzle with olive oil. Season lightly with sea salt, garlic powder and pepper.

4. Bake for 20-25 minutes, until the majority of them are browned and crispy.

5. Re-season with a bit more salt and pepper, and let cool slightly before removing from pan.

6. Serve them with your fish nuggets!

Recipe submitted by Sarah, San Diego, CA

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