Dried Coconut Recipes

Coco Coconut Cups

Coco Coconut Cups Recipe

photo by recipe author

Servings: approx. 24 candy cups
Preparation Time: 15 minutes

For the coconut cups:

1 1/2 cups unsweetened shredded coconut
1/2 cup coconut cream concentrate, spreadable
1/2 cup coconut oil, room temperature
1 teaspoon vanilla extract
dash salt

For the chocolate:

1/4 cup coconut oil, melted
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
dash salt

1. Line mini-muffin pan with paper muffin cups

2. Process all ingredients for coconut cups in food processor just until well mixed.

3. Fill paper cups halfway with coconut mixture.

4. In a small bowl, whisk together ingredients for chocolate.

5. Drizzle a little chocolate onto each candy cup.

6. Chill in refrigerator until set, about 20 minutes.

7. Store in covered container in refrigerator if your kitchen is warm, as the chocolate will be melty.

Recipe submitted by Chrissie, Pittsburgh, PA

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Gluten Free Lemon-Coconut Blondies

Gluten Free Lemon-Coconut Blondies Recipe

photo by recipe author

Servings: 12-16
Preparation Time: 10 minutes

1/4 cup honey
1/2 cup virgin coconut oil
1/3 cup fresh lemon juice
1 teaspoon vanilla
3 eggs, at room temperature
2 teaspoons grated fresh lemon zest
1/2 cup coconut flour
1/4 teaspoon salt
5 packets dry stevia extract
1 teaspoon baking powder
1/2 cup coconut milk*
1/2 cup unsweetened coconut flakes, lightly toasted

Preheat the oven to 350 degrees. Over very low heat, heat honey and coconut oil just until oil is melted. Stir in the lemon juice and vanilla, and then whisk in the eggs and lemon zest.

In a small bowl, stir together the coconut flour, sea salt, stevia, and baking powder until well combined. Stir this into the coconut oil mixture. After a couple of minutes this is going to get very thick, as the coconut flour absorbs the moisture. At this point, stir in enough of the coconut milk to have the consistency of thick pancake batter (start with a 1/4 cup and see if you need to add more).

Grease an 8 by 8 inch baking pan, and spoon in the batter. Top with the toasted coconut, and bake for 35-45 minutes, or until the center feels “set” when you lightly press down with your finger. Remove and cool completely before cutting (if they are still warm, they will fall apart).

Note: I made these in a 6 by 10 inch pan, as well an 8 by 8–since the latter is more common, that is the size I called for, but the other pan worked well.

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

Recipe submitted by Angela, Longmont, CO

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Gluten Free Coconut Cake

Gluten Free Coconut Cake Recipe

photo by recipe author

Servings: 12
Preparation Time: 15-20 minutes

5 large egg whites, at room temperature
3/4 cup of coconut cream (this is the thick cream on top of coconut milk)*
1 large egg, at room temperature
1 teaspoon coconut extract
1 teaspoon vanilla extract
3/4 cup + 2 tablespoons coconut flour
1 1/2 cup whole sugar
2 tablespoons baking powder
3/4 teaspoon salt
10 tablespoons butter (1 1/4 sticks) or coconut oil, cut into 10 pieces and softened
1/2 cup shredded coconut

1. Preheat oven to 325 degrees. Whisk egg whites, coconut cream, whole egg, and extracts together in a large bowl until combined. Set aside.

2. In a separate bowl mix coconut flour, whole cane sugar, baking powder and salt together.

3. Using an electric mixer, combing flour mixture with butter pieces or coconut oil, one tablespoon at a time. Add 1 cup of egg mixture, increase the speed to medium-high, and beat until light and semi fluffy. Add the remaining egg mixture in a steady stream and continue to beat until the batter is combined. Mix in shredded coconut.

4. Pour batter into a 9×13 pan. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out with a few crumbs attached. The cake will be very golden brown. Let cool before frosting.

5. Frost cooled cake. Top with toasted coconut and serve.

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

Recipe submitted by Philip, Eugene, OR

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Coconut Lemon Bars

Coconut Lemon Bars Recipe

photo by recipe author

Servings: 12 bars
Preparation Time: 5 min

1 cup raw cashews, soaked for about 8 hours and drained
Juice and zest of one organic lemon
12 medjool dates, pitted
1 tablespoon organic virgin coconut oil
1/4 cup, unsweetened shredded coconut, plus more for top (about 1 tablespoon)
2 tablespoons coconut flour
2 tablespoons white chia seed

1. Preheat oven to 400 degrees. Grease 8 x 8 glass dish with coconut oil and set aide. Combine all ingredients in food processor and pulse until very fine and sticky (about 1-2 minutes).

2. Pour cashew coconut lemon mixture into pan and press down firmly and evenly. Sprinkle 1 tbsp. shredded coconut on top.

3. Bake at 400 for 18-20. Let cool completely before cutting into squares.

Recipe submitted by Kristen, Mattapoisett, MA

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Grain Free Pumpkin Spice Granola

Grain Free Pumpkin Spice Granola Recipe

photo by recipe author

Servings: 5
Preparation Time: 15 minutes

2 1/2 cups raw nuts, chopped (I used almonds, pecans and walnuts)
1/3 cup pumpkin seeds
3/4 cup coconut chips (optional, replace with nuts or it may be too soupy)
2/3 cup almond flour
1/4 cup vanilla protein powder (optional or add more flour)
1 teaspoon lucuma (optional)
1/2 teaspoon vanilla
1/4 cup maple syrup or honey
1/2 cup pumpkin puree
1/8 cup almond butter
11/2 -2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
couple dashes of salt

Combine the chopped nuts, seeds, coconut, protein powder, almond flour, lucuma and all the spices and salt in a bowl and mix well

In a separate bowl, combine the pumpkin puree, almond butter, liquid sweetener and vanilla

Combine the two bowls and stir until all the dry ingredients are coated

Place on dehydrator sheets in clumps and dehydrate at 145 for 2 hours, then turn down to 115 until desired crunch is obtained. I left it in there for 24 hrs.

For oven method, place on a parchment lined cookie sheet and bake at 175-200 until desired crunch is obtained. Stir every so often to cook evenly

Recipe submitted by Kate, Highlands Ranch, CO

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Gluten Free ABC Brownies

Gluten Free ABC Brownies Recipe

photo by recipe author

Gluten free & dairy free! ABC stands for Avocado, Banana, Coconut!!

Servings: 12
Preparation Time: 15 prep, 20 bake

1 ripe avocado
1 small banana
3/4 cup coconut oil (solid)
3/4 cup cocoa powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
6 tablespoons raw honey
1 cup almond meal
2 eggs
Shredded coconut for topping

Preheat oven to 350.

Blend avocado and banana until smooth in food processor or blender.

Use a stand mixer or mix by hand for remaining steps. Add avocado/banana to bowl. Add coconut oil, cocoa powder, cinnamon, vanilla extract, and honey. When combined, add almond meal. When roughly mixed, add eggs and mix thoroughly until smooth.

Spoon mixture into cupcake linings in cupcake tray.

Sprinkle with shredded coconut.

Bake at 350 degrees for 20 minutes. Cool on a wire rack.

Recipe submitted by Carl, Penfield, NY

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Coconut Shrimp Cakes

Coconut Shrimp Cakes Recipe

photo by recipe author

Servings: 3-4
Preparation Time: 10 minutes

1 lb raw shrimp, shelled and deveined
3/4 – 1 cup unsweetened shredded coconut (add sweetener if you like it sweeter)
2 egg whites
1/2 teaspoon salt
2 tablespoons virgin coconut oil for frying (virgin has coconut taste and I think that adds to the flavor here)

Cut off tails of the shrimp and place in a food processor. Pulse the shrimp until they are in tiny pieces, almost like mush.

In a large bowl, whisk the egg whites.

Add the shrimp, coconut and salt to the eggs and combine. Form the batter into 8 patties about 1/2 inch thick.

Heat 1 tablespoon of oil in a large skillet over medium heat.

Add four patties to the skillet and cook about 4-5 minutes per side.

Add the other tablespoon of oil to the pan and cook the remaining 4 patties.

Recipe submitted by Kate, Highlands Ranch

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Gluten Free Thin Mint Candies

Gluten Free Thin Mint Candies Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

1/2 cup organic virgin coconut oil (or 4 tablespoons coconut oil and 4 tablespoons unsalted organic grass-fed butter)
6-8 tablespoons organic cocoa powder (adjust according to taste)
tiny pinch fine-ground Himalayan pink salt
40-80 drops liquid vanilla stevia* (adjust according to taste)
2-3 drops high-quality peppermint essential oil (or peppermint extract, to taste)
2 tablespoons shredded coconut, optional

In small saucepan on low heat, melt together coconut oil and butter (if using). Carefully whisk in cocoa powder and salt and mix till thoroughly combined. Remove from heat. Add stevia and peppermint essential oil or extract. Mix well.

Pour evenly into 12 regular-sized muffin tin cups. If desired, sprinkle 1/2 teaspoon shredded coconut on top of each thin mint. Freeze for at least 15 minutes or until hard. Remove from muffin tins and store in resealable bag in freezer.

Add in different spices, extracts or other goodies to create countless variations: