Dried Coconut Recipes

Tropical Coconut Oil Granola

Tropical Coconut Oil Granola Recipe

photo by recipe author

Servings: 6 cups
Preparation Time: 10 minutes

3 cups oats, old-fashioned/large flake
3/4 cup chopped almonds
1/2 cup shredded, unsweetened coconut
1/4 cup chia seeds
1/4 cup sesame seeds
1/8 cup quinoa
zest of 1/2 an orange
1 teaspoon ground cinnamon
1/2 cup coconut oil
1/4 cup honey
1 teaspoon vanilla extract
1/4 cup brown sugar
1 cup candied pineapple, chopped (optional)

Preheat oven to 300 F. Line a large baking sheet with parchment paper.

Combine all dry ingredients in a large bowl. In a small saucepan melt coconut oil, honey, sugar and vanilla extract over medium heat. Pour over the oat mixture and stir until evenly coated.

Spread mixture onto prepared baking sheet and bake for 15 minutes. Stir and bake for another 15 minutes or until golden brown (an extra 5-10 minutes may be required). Sprinkle chopped pineapple over the granola and let cool. Once cool break granola into chunks and store in an airtight container or large ziploc bag.

Enjoy with milk, over Greek yogurt or as snack.

Recipe submitted by Regina, Calgary

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Coconut Pumpkin Granola

Coconut Pumpkin Granola Recipe

photo by recipe author

Servings: 6
Preparation Time: 15 minutes

1/3 cup + 1 tablespoon Gold Label Virgin Coconut oil
6 tablespoons maple syrup
2 tablespoons molasses
1 teaspoon ground cinnamon
2 tablespoons water
4 cups old-fashioned oats
1 cup wheat germ – optional
4 tablespoons brown sugar
1/2 tsp. salt
4 tablespoons flaxseed (ground or whole)
2/3 cup unsweetened organic coconut shreds
2/3 cup pumpkin seeds
2/3 cup almonds (chopped or whole)

Preheat oven to 275 degrees °F.

Bring oil, syrup, molasses, cinnamon, water to a simmer in a saucepan over low heat.

Mix all the rest of the ingredients in a large bowl. Pour oil/maple syrup mixture over oat mixture and stir to combine.

Coat 2 large cookie sheets with oil and divide granola mixture evenly. If you like granola clusters, gently form clumps from the mixture.

Bake on middle rack for about 30 minutes, stir and continue baking for another 5 to 10 minutes until golden brown.

Let cool completely before storing in an airtight container.

Recipe submitted by Claudia, Shawnee, KS

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Coconut Chicken Strips with Honey Mustard

Coconut Chicken Strips with Honey Mustard Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

1 1/2 cups coconut chips (or shredded coconut)
1 1/2 lbs organic chicken breasts, cut into strips
2 tablespoons olive, coconut oil or butter
1 tablespoon organic flour
1/4 teaspoon nutmeg
1/2 cup prepared mustard
2 tablespoons honey

1. Turn oven to “broil.”

2. Spread coconut evenly on a baking sheet.

3. Toast coconut until slightly browned and remove from oven.

4. Preheat oven to 375 degrees ºF.

5. Mix flour, nutmeg, and toasted coconut in a bowl.

6. Place chicken strips in a bowl and drizzle with oil or melted butter.

7. Prepare cookie sheet with oil or butter so the strips won’t stick.

8. Coat chicken with dry mixture.

9. Bake for 10 minutes, or until cooked thoroughly.

10. While chicken is cooking, mix mustard and honey for dipping sauce.

Recipe submitted by Gena, Maypearl, TX

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Gluten Free Coconut Zucchini Mini Muffins with Lemon Cream Cheese Frosting

Gluten Free Coconut Zucchini Mini Muffins
with Lemon Cream Cheese Frosting Recipe

photo by recipe author

Servings: 6
Preparation Time: 30 minutes

Muffins:

2 eggs, beaten
1/2 cup brown sugar
2 tablespoons raw honey
1 teaspoon vanilla
1/2 cup coconut oil, melted
2 cups shredded zucchini
1/2 cup walnuts, chopped
1/2 cup coconut flakes
1/2 cup sorghum flour
1/2 cup garbanzo bean flour
1/2 cup tapioca flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda

Frosting:

8 oz cream cheese, softened
1 tablespoon lemon juice
2 teaspoon lemon zest
1 tablespoon raw honey
1/2 cup coconut oil, melted
3/4 cup powdered sugar

Muffins: Preheat oven to 350 degrees ºF.

Combine eggs, sugar, honey, vanilla, coconut oil and mix well. Fold in zucchini, walnuts and coconut.

In separate bowl, combine flours (can substitute with your favorite GF flour blend or regular flour), baking powder, ginger, cinnamon and baking soda and add to wet ingredients. Mix until just combined. Place into ungreased muffin trays (lined or unlined). Bake 18 – 20 minutes or until toothpick comes out clean. Cool completely, top with lemon cream cheese frosting (below) or your favorite frosting recipe.

Frosting: Combine everything except sugar and beat until smooth. Add powdered sugar until desired texture & sweetness (can reduce sugar or substitute more raw honey for part of the sugar. If you choose to add honey in place of sugar, you may need to reduce the amount of melted coconut oil). If too thick, add more melted coconut oil and continue to beat until fluffy.

Recipe submitted by Rebecca, Lyons, NY

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Grain Free Coconut Lemon Blueberry Pound Cake/Bread

Grain Free Coconut Lemon Blueberry Pound Cake Recipe

photo by recipe author

Servings: 3 mini loaves – 6 servings per loaf
Preparation Time: 15 minutes

2/3 cup sifted coconut flour
1 teaspoon baking powder
1/2 teaspoon Himalayan salt
1/2 cup shredded unsweetened coconut
8 eggs
1/2 cup raw honey
1/2 cup fresh lemon juice (l lemon)
1 teaspoon lemon extract
1/2 cup melted butter (or 1/4 cup butter and 1/4 cup coconut oil, melted)
1 heaping cup fresh blueberries or frozen right out of freezer

Pre-heat oven to 350 degrees ºF. Thoroughly grease 3 mini bread pans (5 1/2 X 3 1/2 in) with coconut oil.

Mix dry ingredients and set aside. In large bowl beat eggs then add honey, lemon juice, lemon extract and melted butter. Mix thoroughly. Add dry ingredients and whisk or beat until well combined. Fold in blueberries. Pour batter into mini loaf pans.

Bake in preheated oven for 40-45 minutes. Toothpick should come out clean.

Cool pans on rack for 10 minutes then remove bread. Store in refrigerator after cooled. Freezes well.

Recipe submitted by Ela, Detroit, MI

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Apple Pie Bowl

Apple Pie Bowl Recipe

photo by recipe author

Servings: 2 large, 4 small
Preparation Time: 5 minutes

1/2 cup apple juice or water
1 Granny Smith apple, finely chopped
1 large banana, roughly chunked into pieces
2 heaping tablespoons Coconut Cream Concentrate
2 tablespoons shredded coconut
a few healthy shakes each of nutmeg and cinnamon
Generous pinch of sea salt

Add apple juice (or water for a less sweet version) to a small saucepan and start to boil. Add in rest of ingredients and cover, cooking on medium heat until the mixture starts to melt together, about 1-2 minutes.

The Coconut Cream Concentrate is the secret ingredient that makes this recipe come together and get all gooey – otherwise, it will separate! Continue to cook to your desired thickness.

Can also make without the shredded coconut for a slightly softer version.

Delicious alone or served with chopped nuts and/or fruit on top; I love roasted macadamias – gives a little of that “crust” taste.

Recipe submitted by Cheryle, Alden NY

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Chocolate Covered Coconut Candy Bars

Chocolate Covered Coconut Candy Bars Recipe

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

Chocolate Covering:

1 1/2 cups organic chocolate chips (dark or milk depending on preference)
1 tablespoon butter

Coconut Bars:

1/4 cup coconut oil
1/4 cup raw honey
1 3/4 cups unsweetened shredded coconut
1 /2 teaspoon vanilla

Melt chocolate chips and butter in a double boiler. Stir and melt chocolate over medium heat.

Meanwhile gently melt coconut oil and honey together in a double boiler or stovetop over low heat. Once melted add shredded coconut and stir until combined. Add vanilla.

By now your chocolate should be melted. Remove it from the heat. If you don’t let it cool a bit it will melt your coconut bars when you coat them.

Mold your coconut into small bars and place on a cookie sheet or jellyroll pan (preferably stainless steel) and place in the freezer to harden for about 10-15 minutes. Add an almond to the top before freezing as an alternative.

After the bars have hardened in the freezer, remove them and begin dipping them and coating them in the chocolate one at a time and placing back on the pan. Once they are all coated, place them back in the freezer until the chocolate has hardened. Then they are ready to enjoy!

Recipe submitted by April, Las Vegas, NV

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No Bake Key Lime Pie

No Bake Key Lime Pie Recipe

photo by recipe author

These mini pies can be kept in the fridge for a couple of days, or in the freezer for weeks. They freeze really well! When they have been stored in the freezer, just be sure to set it out for up to 30 minutes to soften up a bit before serving!

Servings: 6
Preparation Time: 30 minutes

Pie Crust:

1 cup unsweetened shredded dried coconut
1 cup walnuts
2 pinches sea salt
6 medjool dates, pitted

Filling:

1 1/2 cups mashed avocado (3 small)
3/4 cup fresh squeezed lime juice (regular limes or key limes)
1/2 cup honey or maple syrup (or use stevia)
1 pinch sea salt
1/2 cup virgin coconut oil – melted
zest from 1 lime

Pie Crust Directions:

Process all ingredients in a food processor until it can be pinched together and hold.

Push the mixture evenly into the bottom of 6 mini tart pans OR a standard pie pan. Press it firmly and build a crust that climbs the wall of each mold. Put in the freezer for 30 minutes to firm up. Fill with key lime cream from recipe below.

Pie Filling Directions:

Blend everything in a food processor. Taste test and adjust ingredients to your liking. Spoon into pie crust from above. Set in freezer for 30 minutes to 1 hour to firm up.

Recipe submitted by Andrea, Willamina , OR

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