Dried Coconut Recipes

Cranberry Chocolate Coconut Granola Bars

Cranberry Chocolate Coconut Granola Bars Recipe

photo by recipe author

Servings: 10-12 bars
Preparation Time: 10 minutes

3 cups quick oats (or GF quick oats)
2 tablespoons ground flax seed
1 tablespoon flour of choice, optional
1/2 cup almonds (or other nuts or seeds of choice)
1 cup dried cranberries
3/4 cup flaked or shredded coconut
1 teaspoon cinnamon
1/2 to 3/4 cup semi-sweet chocolate chips
1/3 cup maple syrup
3 eggs
2 tablespoons melted coconut oil (or butter)
2 tablespoons water

Preheat oven to 350 degrees ºF. Lightly grease a 9×13-inch pan.

Mix dry ingredients in a bowl. Whisk syrup, eggs, oil and water in a separate bowl. Combine wet and dry ingredients and mix well.

Press mixture into prepared pan with a wet spatula. Bake for about 12 to 15 minutes or until the edges begin to brown. Let cool completely before slicing.

Store in an airtight container in the refrigerator for up to a week or freeze.

Recipe submitted by Alicia, Chardon, OH

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Coconut Cauliflower “Rice”

Coconut Cauliflower Rice Recipe

photo by recipe author

Servings: 3-4
Preparation Time: 10 minutes

1 large head cauliflower, trimmed and washed
1 cup full fat coconut milk*
1/2 cup water
2 slices fresh ginger, peeled (about inch in size)
1/2 teaspoon salt
1-2 tablespoons toasted unsweetened coconut shreds (optional)

Place raw cauliflower in a food processor and pulse until rice-sized pieces are formed.

Using a Nut Milk Bag or kitchen towel, drain the excess water out of the cauliflower, set aside.

In a saucepan, combine the coconut milk, water and ginger. Bring to a boil. Add the cauliflower and simmer for 30 minutes, uncovered.

Remove from heat and discard the pieces of ginger, adding in the salt. Do not add it beforehand, it pulls water out vegetables.

Serve with the toasted coconut sprinkled over top.

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

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Lime Oat Bars

Coconut Lime Oat Bars Recipe

photo by recipe author

Servings: 24
Preparation Time: 15 minutes

2 cups oats
1 cup almond butter (or other nut butter)
1/2 cup honey
1/2 cup unsweetened applesauce
1 cup unsweetened coconut chips or flakes
zest of 2 limes
juice of 1 lime

Preheat oven 350 degrees ºF.

Toast oats in oven on baking sheet 15 minutes, stirring once halfway.

Combine all ingredients, mixing well. Spread mixture evenly into a 9×13 inch baking dish.

Bake 25-35 minutes or until golden brown. Cool completely, and cut into squares.

Recipe submitted by Leah, San Antonio, TX

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Coconut Mango Salmon

Coconut Mango Salmon Recipe

photo by recipe author

Servings: 4-6
Preparation Time: 20 minutes, plus cooking time

1/4 cup organic sugar
1 1/2 tablespoons potato starch or 1 tablespoon cornstarch
2-3 pounds wild caught salmon (portions or filleted half)
1/2 cup coconut oil
1 cup organic mango juice
2 Tablespoons organic fermented soy sauce
1- 1 1/2 cup coconut chips
extra coconut oil for greasing pan

Preheat oven to 375 degrees ºF.

Lightly grease one or two 13×9 pans with coconut oil (depending on the amount of salmon you are cooking).

Mix together, in a small bowl, the organic sugar and the potato starch (or cornstarch). Arrange salmon in greased pans.

In a small saucepan, melt 1/2 cup coconut oil over low heat. Once it starts to melt, add the mango juice and soy sauce. Stirring constantly, add the mixture of sugar and potato starch (or cornstarch). Continue to stir until the mango sauce begins to thicken. Pull the saucepan off the heat as soon as you see any sign of thickening.

Spread coconut chips over the portions of salmon.

Pour the mango sauce on top of the salmon, trying to get the moisture to all of the salmon.

Bake in preheated oven for about 15 minutes. You can check to see if the salmon is done by using a fork to gently pull apart the salmon a few inches from the edge. If it is still red and very moist looking, it may need more time. If it is flaky and lighter in color, it’s done.

(This recipe is also excellent with pineapple juice in place of the mango juice.)

Recipe submitted by Patrice, Owings, MD

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Fruit and Nut Breakfast Cookies

Fruit and Nut Breakfast Cookies Recipe

photo by recipe author

Servings: 8
Preparation Time: 20 minutes

3/4 cup quick cooking oats
3/4 cup oat bran
1/2 cup unsweetened coconut flakes
1 tablespoon chia seeds
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup walnuts, chopped
1/4 cup sunflower seeds
1/4 cup golden raisins
1/4 cup pitted dates, chopped
1/4 cup unsweetened dried cherries, chopped
2 very ripe bananas, mashed
1/4 cup coconut oil, melted
1 tablespoon honey
1 teaspoon vanilla paste (pure vanilla extract will work as well)

Preheat oven to 350 degrees ºF.

Line a large baking sheet with parchment paper or grease with coconut oil.

In a large bowl, combine all the dried ingredients (oats through salt). Add dried fruit and nuts being sure to stir well so the fruit doesn’t clump together.

Add the mashed banana, coconut oil, honey and vanilla to the bowl and stir well to combine. Use your hands to form eight cookies.

Bake for approximately 20 minutes, or until the edges begin to brown slightly. Allow to cool on the cookie sheet.

These cookies freeze very well. Just thaw in the refrigerator overnight.

Recipe submitted by Alethea, Groveland, MA

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Gluten Free Mini Coconut Almond Cookies

Gluten Free Mini Coconut Almond Cookies Recipe

photo by recipe author

Servings: 17 mini cookies
Preparation Time: 10 minutes

1 cup almond meal/flour*
1/8 cup shredded coconut
1/4 cup high quality honey
1 tablespoon coconut oil, melted
1/2 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Zest of a half orange
Zest of a half lemon
Pinch of salt

Preheat oven to 325 degrees ºF. Prepare a cookie sheet lined with parchment paper. Set aside.

Whisk the almond flour and coconut together in a medium mixing bowl. Add the rest of the ingredients. Mix until combined with a rubber spatula. Make sure you get all the dry ingredients from the bottom incorporated into the mix.

Roll into 17 little balls and place on the cookie sheet. Press down lightly with your palm, or you can use the tines of a fork. These cookies will not spread or puff up.

Bake for about 8 to 10 minutes. Turn the pan around after 4 minutes. The bottoms will get slightly golden. Don’t over bake these. They will still be light on top when ready. Let cool and enjoy!

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

Recipe submitted by Pam, East Northport, NY

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Incredible No Bake Snack Bars

Chocolate Incredible No Bake Snack Bars Recipe

photo by recipe author

Bars can be stored in a container in the refrigerator for up to 2 weeks (although they don’t last but a few days around my house!).

Servings: 9×12 pan
Preparation Time: 30 minutes

Bar Ingredients:

1 cup almonds
1 cup walnuts
1/2 cup golden flax meal
1 cup unsweetened shredded coconut
1/2 cup coconut oil
1/2 cup peanut butter (or almond butter)
2 teaspoons pure vanilla extract
1/3 cup honey
1/2 teaspoon salt

Chocolate Ganache Topping Ingredients:

1/2 cup coconut oil
3 tablespoon honey (adjust for your level of sweetness desired)
1 cup cocoa
1 teaspoon coconut cream concentrate (or heavy cream)

For Snack Bars:

Pulse nuts and seed mixture in a food processor or coffee grinder. Place in bowl with the shredded coconut and mix together.

Melt coconut oil and nut butter over medium low heat. Stir until smooth. Add vanilla extract, honey, and salt, stirring until incorporated. Fold into nut mixture and mix thoroughly. Press into a 9 by 12 pan lined with either parchment paper or wax paper. Chill in the freezer for 20 minutes.

For Chocolate Ganache Topping:

Melt coconut oil. Add honey and stir until blended. Stir in cocoa until smooth. Add the coconut cream concentrate and stir. Quickly spread over cooled bars. Return to freezer for another 10 minutes.

Remove from freezer and using the wax paper/parchment paper, lift bars out of pan. Remove wax paper and place bars on cutting board. You can use a knife to cut into squares, but I have found that a pizza cutter works great!

Recipe submitted by Vicki, Pleasantville, TN

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