Dried Coconut Recipes

Coconut Lime Fruit Salad

Coconut Lime Fruit Salad Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

1/2 cup unsweetened shredded coconut
1 small pineapple, peeled, cored, and cut into 1 inch pieces
3 medium to large bananas, peeled and sliced into 1 inch pieces
1 pint strawberries, hulled and chopped, or two ripe mangoes, cut into 1 inch pieces
1 pint blueberries

Coconut Lime Dressing:

2 tablespoons lime juice
2 teaspoons lemon zest
4 tablespoons coconut milk*
2 tablespoons honey

Preheat the oven to 350 degrees ºF. Spread the shredded coconut on a small baking sheet and toast for about five minutes or until starting to brown. Set aside.

Mix the fruit together in a large serving bowl. Whisk together the dressing ingredients in a small mixing bowl, then poor over fruit. Toss to coat. Sprinkle with toasted coconut just before serving.

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

Recipe submitted by Melodie, Fort Mill, SC

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Coconut Chocolate Chip Cheesecake Truffles

Coconut Chocolate Chip Cheesecake Truffles Recipe

photo by recipe author

Servings: 10-12
Preparation Time: 40 minutes

16 ounces cream cheese, softened
1/3 cup coconut oil, melted and cooled
3/4 cup honey
2 teaspoons vanilla
1/2 cup coconut flour
1/2 cup shredded coconut
1/2 cup mini chocolate chips

Topping:

1/3 cup unsweetened cocoa powder
1/4 cup organic whole cane sugar

Place cream cheese in a bowl and beat until creamy. Add melted coconut oil, honey, and vanilla. Beat until well blended and creamy. Add coconut flour and shredded coconut. Mix well. Stir in chocolate chips.

Chill in the refrigerator for an hour.

Once chilled, scoop about a teaspoon full to make a one inch truffle. Place on parchment paper, and continue with the rest of the mixture.

Mix cocoa powder and sugar in small bowl. Roll each truffle in cocoa/sugar. Refrigerate when done, until ready to serve. Store leftovers (if there are any) in refrigerator.

Recipe submitted by Patrice, Owings, MD

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Chewy Almond Joy Coconut Macaroon Discs

Chewy Almond Joy Coconut Macaroon Discs Recipe

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

14 oz. sweetened condensed milk*
1 large egg white
1 teaspoon pure vanilla extract
1/8 teaspoon salt
4 cups unsweetened shredded coconut
1/4 cup chocolate chips or pieces
1/4 cup sliced almonds

Preheat oven to 325 degrees F. Line cookie sheets with parchment paper.

Stir together sweetened condensed milk, egg white, pure vanilla extract and salt. Add shredded coconut and stir until well combined. Place by teaspoonful onto parchment lined baking sheets. Spread cookie mixture out with spoon or fingers until about 1/4 inch thick.

Bake cookies for 8-10 minutes or until edges are golden brown. Cool on cookie sheet or wire rack.

Melt chocolate chips in heat-proof bowl over simmering water. Drizzle chocolate over cookies and sprinkle with sliced almonds.

* You can make your own sweetened condensed milk with our recipe here.

Recipe submitted by Rebecca, Lyons, NY

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Coconut Lavender-Hibiscus Sweeties

Coconut Lavender-Hibiscus Sweeties Recipe

photo by recipe author

Servings: 12 “sweeties”
Preparation Time: 10-15 minutes

1/4 cup coconut oil (you may not use this all, depending on your consistency)
3-4 tablespoons coconut cream concentrate
1-2 tablespoons dried coconut flakes
1 tablespoon dried lavender
1 tablespoon dried hibiscus flowers
vanilla crème stevia, to taste
coconut stevia, to taste
5 drops lavender essential oil (optional)

Warm your coconut oil and coconut cream concentrate on the stove until melted, and stir in vanilla crème stevia and coconut stevia to taste.

While that is melting, add your shredded coconut, dried lavender, and dried hibiscus flowers to your food processor or blender and pulse till ground up finely. For a more pronounced vanilla flavor, you could add vanilla bean seeds to the mix. Once that is pulsed well, stir it into the coconut oil and coconut butter and stir till well mixed.

Pour your mixture into candy molds, mini cupcake liners, or allow to harden enough to use a melon baller to roll into truffles. For truffles, allow to harden in the fridge for a few minutes until the texture is hard enough to scoop out and roll into balls. If you roll into truffles, you can roll them in coconut flakes for a little extra coconutty flavor.

Refrigerate for an hour to harden (or pop in the freezer for 20 minutes if you can’t wait!) and then enjoy!

Recipe submitted by Stacey, TX

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Coconut Cashew Cookies

Coconut Cashew Cookies Recipe

photo by recipe author

Servings: 20
Preparation Time: 15 minutes

1 1/2 cups raw cashews
1 cup unsweetened shredded coconut
1/3 – 1/2 cup granulated sweetener
1/4 teaspoon vanilla beans, about 2 beans
1/4 teaspoon baking soda
1/4 scant teaspoon salt
1/4 cup virgin coconut oil, melted
2 tablespoons full fat coconut milk*

Preheat oven to 350 degrees F.

Place the cashews and coconut in a food processor and pulse until a coarse sand texture is created.

Add the sweetener, vanilla beans, salt and soda and pulse until combined.

Add in the oil and coconut milk and pulse again to form a dough.

Using a cookie scoop or spoon, place balls of dough on a parchment cookie sheet and press down slightly on each dough ball. They will spread more in the oven.

Place an additional cookie sheet under the other sheet to prevent the bottoms of the cookies from browning too much.

Bake at 350 for 8-10 minutes, until slightly brown.

Remove from the oven and let the cookies sit on the cookie sheet for 5 minutes to set then place them on a cooling rack to get crisp.

Store in an airtight container.

* 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 Almond Granola

Coconut Almond Granola Recipe

photo by recipe author

Servings: 6
Preparation Time: 20 minutes

3 cups rolled oats
3/4 cups sliced, raw almonds
1 cup unsweetened coconut chips
3/4 cup pumpkin seeds
2 teaspoons ground flax seed
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 tablespoons coconut oil
1/2 cup honey
2 teaspoons vanilla extract
1/2 teaspoon salt

1. Preheat oven to 250 degrees F.

2. Cover a medium sized baking sheet with parchment paper.

3. Mix the oats, almonds, coconut chips, pumpkin seeds, flax seed, cinnamon, ginger, and nutmeg together in a large bowl.

4. Combine the coconut oil and honey in a small pan and melt oil over medium heat. (You can skip this step if your oil is not solid.)

5. After the coconut oil melts, stir in vanilla and salt.

6. Pour the liquids over the dry mixture and stir together.

7. Spread the mixture onto the parchment paper covered pan and bake for 75 minutes, or until very slightly browned.

8. After the granola cools, you can break it up and store in an airtight container for up to 2 weeks.

Recipe submitted by Gena, Maypearl, TX

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Almond Coconut Chocolate

Almond Coconut Chocolate Recipe

photo by recipe author

Servings: 6-12
Preparation Time: 5-10 minutes

2/3 cups coconut oil
1 cup organic cocoa powder
1 tablespoon organic whole sugar
2 teaspoons vanilla
1/2 cup organic coconut flakes
1/2 cup almonds

Melt coconut oil over low heat. Transfer coconut oil to medium mixing bowl. Add cocoa powder, whole sugar, and vanilla and mix until well blended. Stir in coconut flakes and almonds.

Pour onto wax paper and put in freezer to harden. Cut, serve and enjoy!

Recipe submitted by Lisa, Geneva, IL

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