Dried Coconut Recipes

Tropical Coconut Quinoa

Tropical Coconut Quinoa Recipe

photo by recipe author

Servings: 8
Preparation Time: 25 minutes

13.5 oz coconut milk*
1 cups water
1 1/2 cups red quinoa
1/2 cup shredded unsweetened coconut
2 limes, juice and zest
4 teaspoons chili powder
2 cups fresh or frozen pineapple, chopped
2 cups fresh or frozen mango, chopped

In a medium pot over medium heat, bring the coconut milk and water to a boil. Add quinoa and lower heat to low. Cover and simmer until all the liquid is absorbed, about 20-25 minutes.

Remove from the heat and stir in the shredded coconut, lime juice and zest and chili powder (reserve a teaspoon or so of the coconut and lime zest for garnish).

Gently stir in the pineapple and mango. Garnish with reserved shredded coconut and lime zest.

Serve at room temperature or slightly cooled.

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

Recipe submitted by Shelby, Orangevale, CA

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Gluten Free Coconut Sweet Bread

Gluten Free Coconut Sweet Bread Recipe

photo by recipe author

Servings: 6
Preparation Time: 10

1/2 cup coconut flour
1/4 cup almond flour
1/2 cup shredded coconut
1/4 – 1/2 cup granulated sweetener of choice
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs
3/4 cup full fat coconut milk*
1 1//2 teaspoons vanilla extract
1/2 teaspoon apple cider vinegar

Preheat oven to 350 degrees F.

Combine the first 6 dry ingredients in a large mixing bowl. Use a fork to get rid of the clumps from the coconut flour.

In a small bowl, whisk the eggs, coconut milk, vanilla and vinegar.

Combine the two bowls and stir until well combined and smooth.

Pour the batter into a greased bread pan.

Bake at 350 for 45 minutes.

*Baking soda and vinegar is what is the rising agent in this. They begin to act as soon as they are combined and you will want to get the bread in the oven as soon as you pour the batter into pan. Make sure your oven is preheated and ready to go!!

* 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 Chai Tea Oatmeal

Coconut Chai Tea Oatmeal Recipe

photo by recipe author

Servings: 1
Preparation Time: 25 minutes

2 chai tea bags
1 cup water
1/2 cup rolled oats
1 cup unsweetened coconut milk*
1/2 teaspoon coconut extract
1/2 tablespoon chia seeds
1/2 banana, mashed
1/2 teaspoon cinnamon
1 tablespoon flaked or unsweetened, reduced fat coconut

Recipe: In a coffee or glass measuring cup, heat water and steep the tea bags for at least 5 minutes. The stronger the tea, the more the chai taste will come through.

In a small pot, heat the tea and milk over medium heat. Stir in oats, coconut extract, chia seeds and banana. Cook for approx. 20 minutes, or until desired consistency.

Pour into a bowl and sprinkle cinnamon and coconut on top.

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

Recipe submitted by Shelby, Orangevale, CA

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Gluten Free Coconut Flour Carrot Cake with Chocolate Frosting

Gluten Free Coconut Flour Carrot Cake with Chocolate Frosting Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

Carrot Cake:

1 cup coconut flour
2 teaspoon cinnamon
1/4 cup + 2 tablespoons unsweetened shredded coconut
4 medium carrots, grated
6 eggs
3/4 cup organic sugar
1 medium ripe banana
8 oz crushed pineapple
1/2 cup unsweetened applesauce
1 cup coconut milk*

Chocolate Frosting:

1 cup/8 oz butter, softened
1/2 cup extra dark cocoa powder
powdered sugar, as needed (make sure it’s gluten-free)
2 teaspoons vanilla extract
4 tablespoons coconut milk*

For the cake:

Preheat the oven to 350 degrees F. Grease a 9″x13″ glass baking dish.

In a large bowl, mix the coconut flour, cinnamon, shredded coconut and grated carrots. Set aside.

In a separate bowl, whisk the eggs and gradually add the sugar, beating to add volume. Smash the ripe banana into the egg mixture and continue to beat until smooth. Add in the crushed pineapple, applesauce and coconut milk. Stir to combine.

Add the wet mixture to the bowl with the coconut flour, and stir until smooth and clumps are gone.

Pour batter into prepared baking dish and bake for 45-50 minutes. Let cool completely before icing.

For the frosting:

In a standing mixer or with a hand mixer, beat butter, cocoa and sugar until lumpy and just coming together. Add sugar as needed. Slowly add vanilla and coconut milk one tablespoon at a time. Beat on high speed until light and fluffy.

The cake is very moist and should be stored in the refrigerator.

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

Recipe submitted by Taylor, St. Augustine, FL

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Coconut Brownie Bites

Coconut Brownie Bites Recipe

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

1 1/2 cups shredded coconut
1/2 cup cocoa powder
1 tbsp virgin coconut oil
1/2 tsp vanilla beans (optional)
1/2 tsp vanilla extract (add more if not using beans)
1/4 – 1/2 cup honey

Pour the coconut into a food processor and blend until small pieces are produced.

Add all of the remaining ingredients and blend well.

Using a small cookie scoop, place each bite onto dehydrator sheets. Dehydrate at 125 for 2-4 hours depending on how soft you want them.

Oven option: Set temp to lowest possible setting or use dehydrator setting. Bake for 1-2 hours depending on heat setting.

Recipe submitted by Kate, Highlands Ranch, CO

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Easy Mango Blackberry Swirl Ice Cream Pie

Easy Mango Blackberry Swirl Ice Cream Pie Recipe

photo by recipe author

Servings: 4 – 8 slices
Preparation Time: 1 hour or more

Crust:

1/3 cup egg whites (about 3 eggs)
1/3 teaspoon salt
1/3 cup whole brown sugar
1 1/2 cups coconut flakes, toasted

Blackberry Sauce:

3 cups fresh or frozen blackberries
3-5 tablespoons whole brown sugar or raw honey
1 tablespoon arrowroot powder
pinch of salt

Mango Frozen Kefir:

2 cups pureed mango
1 1/2 cups kefir (you can use regular coconut milk* or coconut kefir for a dairy-free option!)
2-4 tablespoon raw honey, if needed
2 or 3 egg yolks (leftover over from the meringue pie)
pinch of salt

Crust:

Preheat the oven to 350 F. Lightly rub coconut oil on a non-glass pie pan. Beat egg whites until frothy (I used my lovely KitchenAid mixture). Add sugar and the salt. Beat on high until stiff. Fold in toasted coconut flakes. Spread the mixture over the bottom and sides as evenly as possible. Be sure to get up the sides well. Bake for 15 to 25 minutes and watch it towards the end to make sure the crust doesn’t get too brown. When crust is golden brown, remove from the oven and allow the crust to cool completely.

Blackberry Sauce:

Put everything in a blender and give it a whirl until smooth. Pour into a small pot and bring to a simmer over low medium heat. Simmer until it thickens slightly, about 5-10 minutes. Set it aside and allow it to cool. Stir a few times while it is cooling to prevent it from getting jelly-like.

Mango Frozen Kefir:

Put everything in a blender and let it whirl until smooth. Pour mixture into your ice cream machine maker and follow the maker’s instructions. When done, scoop out about half the frozen kefir and spread evenly on the coconut meringue crust. Swirl some of the blackberry sauce on top. Spread the rest of the frozen kefir on top of the sauce and swirl in more blackberry sauce. Take care not to over mix it or it won’t have that pretty swirling look when you cut the pie into pieces! Cover the beautiful ice cream pie with plastic wrap and foil. Put it in the coldest section of your freezer and freeze until very hard.

Use the extra blackberry sauce to decorate the plate or simply drizzle it on top of the pie.

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

Recipe submitted by Marillyn, Britt, IA

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Coconut Flour Coconut Cupcakes with Lime Icing

Coconut Flour Coconut Cupcakes with Lime Icing Recipe

photo by recipe author

You can make these cupcakes lemon or orange, just switching out the citrus zest and juice

Servings: 8-10 cupcakes
Preparation Time: 15-20 minutes

3 large organic eggs
1/2 cup coconut oil
1/2 cup maple syrup
1/2 cup Tropical Traditions coconut flour
1/2 teaspoon Himalayan pink salt
1/2 teaspoon baking soda
1/2 cup unsweetened shredded coconut

Key Lime Icing

1/2 cup Tropical Traditions coconut cream concentrate
1/4 cup raw honey
1 tablespoon coconut oil
1 teaspoon finely grated lime zest
Juice of 1/2 lime (about 2 tablespoons)
1/2 teaspoon vanilla extract, optional
2-4 tablespoons coconut milk*

Cupcakes:

Preheat oven to 340° degrees.

In a small bowl blend eggs, coconut oil and maple syrup with a hand blender. Stir in coconut flour, salt, baking soda and shredded coconut, beating 1 minute.

Line a cupcake tin with unbleached baking cups. Spoon batter into each cupcake liner, making 8 large (about 1/4 cup per cupcake or 10 medium.)

Bake at 340° for 20 minutes on middle oven rack.

Remove cupcakes from oven and allow to cool for 20 minutes. Frost with Key Lime Icing and serve.

Icing:

If needed, soften coconut cream jar in warm water. Mix all the ingredients together until well mixed and smooth. Add coconut milk 1 tablespoon at a time, beating well. Ice cupcakes. Top with Lime zest or toasted coconut.

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

Recipe submitted by Sondra, Telford, PA

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