Dried Coconut Recipes

Coconut-Lime Breakfast Oatmeal

photo by recipe author

Servings: 1
Preparation Time: 5 minutes

1 cup water
2 teaspoons coconut cream concentrate
1/2 cup rolled oats
a dash of salt (1/16 teaspoon)
1 teaspoon lime or lemon juice, optional
2 tablespoons dried coconut*
2 drops lime essential oil, or 1/2 teaspoon lime zest
1/4 cup macadamia nuts, optional

Combine water, coconut cream concentrate, rolled oats, and the dash of salt. Bring to a boil; simmer and stir for two minutes. Remove from heat, then stir in juice, coconut, and essential oil or zest. Top with macadamia nuts. Drizzle with a little honey if you like, but I don’t find it necessary.

This recipe can be doubled (or more).

*If you use macaroon (fine flake) coconut, it will disappear into the oatmeal, leaving only flavor. Using sweetened shredded coconut will both sweeten it and add a little texture. My favorite is the shaved dried coconut; it adds both flavor and crunch.

Recipe submitted by Rhonda, South Jordan, UT

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Lemon Cranberry Coconut Muffins

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

7 eggs
1 cup fresh cranberries (I chopped them up in the food processor)
1 lemon, zest and juice
1/4 cup shredded coconut (unsweetened)
1/2 cup melted coconut oil
1/4 cup maple syrup
3/4 cup coconut flour
2 teaspoons vanilla
1/2 teaspoon sea salt
1 teaspoon baking powder

Preheat oven to 350 degrees F.

Mix all ingredients until well combined. Bake in greased muffin tins for about 20 minutes.

Recipe submitted by Leslie, Amsterdam, NY

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Gluten Free Coconut Cookies

photo by recipe author

Servings: 24 cookies
Preparation Time: 5-10 minutes

1/2 cup butter, more for pans
1/2 cup organic sugar
3 large eggs, lightly beaten
1 teaspoon vanilla
1/2 cup coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup shredded coconut

Preheat oven to 375 degrees and butter two baking sheets.

In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream the butter. Add the sugar and continue mixing until light and fluffy. Add the eggs and vanilla and mix thoroughly.

In a small mixing bowl, use a whisk to combine the coconut flour, salt and baking soda; whisk vigorously to break up any clumps of flour. Add the dry ingredients to the wet mixture, then stir in the shredded coconut.

Drop by tablespoonfuls onto the greased cookie sheet, one inch apart; bake 8-10 minutes, until the bottoms are golden. Use a spatula to transfer the cookies to a rack to cool.

Recipe submitted by Jennifer, Gainesville, FL

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Gluten Free Chicken Coconu’ggets

photo by recipe author

Servings: 6-8
Preparation Time: 30 minutes

2 lb chicken, boneless and skinless – breasts or thighs
1/3 cup coconut flour
4 eggs
1 1/3 cups shredded coconut
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon chicken bouillon powder
1/4 teaspoon black pepper
1 teaspoon salt
1/2 cup coconut oil – divided

Cut thawed chicken into desired length strips, pat dry with paper towel.

Place coconut flour in a flat dish wide enough for dipping.

Put eggs in a another flat dish and whisk

Put the rest of the dry ingredients in a third flat dish; stir ingredients until mixed

Line up dipping bowls and dip chicken strips first in flour, then in egg, then in coating mixture

Heat 1/4 cup coconut oil in a frying pan. Fry strips on medium heat until done, about 4-5 minutes on each side, adding oil as needed.

Recipe submitted by Sharla, Nampa, ID

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Coconut-Raisin Bars

Coconut Raisin Bars

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

2 2/3 cup finely shredded coconut
1/3 cup almond flour*
1 cup flax seed meal
2 tablespoons cinnamon
1 cup raisins
1 1/4 cup Gold Label coconut oil
1/4 cup raw honey

Combine dry ingredients in a large bowl. In a small saucepan heat coconut oil and honey and allow them to melt. You don’t need it to boil, just warm enough to melt. Pour melted oil/honey into dry mixture and stir to combine. You want a wet sand like consistency. Taste at this point to determine if you want more cinnamon, more honey, etc.

Pour mixture into a parchment paper lined 8X8 pan. Cover with more parchment paper and press the mixture down. Really make sure this is packed solid. Place mixture in the freezer for a couple hours. Once frozen, remove and cut with a heavy knife. Store in the refrigerator. 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 Esther, Bremerton, WA

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Gluten Free Coconut Macadamia Banana Muffins

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Servings: 12
Preparation Time: 45 minutes total

2/3 cup raw macadamia nuts, chopped
2/3 cup unsweetened coconut flakes, chopped (or use shredded)
1 cup blanched almond flour
1/4 cup coconut flour
1/2 teaspoon salt
3/4 teaspoon baking soda
2 eggs
3 ripe bananas, peeled and mashed
1/3 cup honey
1/3 cup extra virgin coconut oil, melted and cooled
1 teaspoon lemon juice
1 teaspoon vanilla extract

1. Preheat oven to 350F.

2. Toast macadamia nuts and coconut flakes on a baking sheet in the oven until starting to brown, about 6-8 minutes, stirring every 2-3 minutes.

3. In a medium bowl, combine almond flour, coconut flour, salt and baking soda. In a separate bowl, whisk eggs, mashed banana, honey, coconut oil, lemon juice and vanilla.

4. Pour wet mixture over dry mixture and stir to combine. Add toasted macadamia nuts and coconut.

5. Spoon batter into greased muffin tin and bake for 30 minutes.

*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 Sarah, Marietta, GA

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Gluten Free Chocolate Energy Bars

photo by recipe author

Servings: 1 9×9 pan
Preparation Time: 1 hour 5 minutes (soaking time included)

3/4 cup walnuts
3/4 cup cashews
3/4 cup almonds
1/2 cup shredded coconut
1/3 cup high-quality, organic cocoa powder
1 tablespoon organic ground coffee (optional)
16 medjool dates (pitted)
2 tablespoons coconut oil
1 tablespoon vanilla
1 tablespoon maple syrup, rice syrup, honey
1-2 tablespoons water
coconut oil for pan

Soak the nuts and dates in warm water for about an hour. Remove the pits from the dates.

In a food processor, blend the nuts, coconut, cocoa, and coffee together. Add the pitted dates, coconut oil, vanilla, sweetener, and water and pulse until combined. The dough will be sticky.

Grease a 9×9 glass dish with coconut oil and then dump the mixture in there. Using a spatula (or your fingers), press the dough into the dish until it is packed firmly. Chill in the fridge or freezer for a couple hours before cutting.

Recipe submitted by Jessica, Denver, CO

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Coconut Eggnog

photo by recipe author

Servings: 2
Preparation Time: 10-15 Minutes

3 cups homemade coconut milk (made from shredded coconut)*
4 organic egg yolks, beaten
2 teaspoons vanilla extract
1 tablespoon maple syrup (or more if you prefer)
Cinnamon

Gently heat coconut milk over low-medium heat. Stir in egg yolks. Continue to stir until the milk becomes thick. Add vanilla extract and maple syrup. Taste coconut eggnog and add more maple syrup if you desire.

Refrigerate for two hours before serving. Pour into individual cups and sprinkle with cinnamon.

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

Recipe submitted by Tiffany, Junction City, OR

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