Dried Coconut Recipes

Coconutty Halibut

Gluten Free Coconutty Halibut

photo by recipe author

This recipe was concocted from all things coconut provided by Tropical Traditions. A man once set out to try to coconut up his dinner to the eXtreme and the following recipe was dreamed up, created, labored over, tasted, refined, and loved by all… Here it is!

Servings: 4-6
Preparation Time: 10 minutes

For the Sauce:

6 tablespoons Tropical Traditions Coconut Cream Concentrate
4 tablespoons fresh squeezed lime juice
1 cup water
2 tablespoons fish sauce
1/2 minced onion
1-2 minced Jalapeños (to taste)
2 tablespoons chili powder
2 tablespoons Tropical Traditions coconut flour

For the Fish:

1-2 cups Tropical Traditions coconut flour
2-4 eggs
2-3 cups Tropical Traditions shredded coconut
2 tablespoons old bay seasoning
1 tablespoon white pepper
1 tablespoon fresh ground black pepper
1 tablespoon cumin
1 tablespoon thyme
6 tablespoons Tropical Traditions coconut oil
4-6 fillets halibut (or other white fish. Tilapia would work well here too)

SAUCE:

In a small sauce pan add the Tropical Traditions coconut cream concentrate, lime juice, water, fish sauce, onion, jalapeno, and chili powder. Bring to a rolling boil while stirring constantly. Reduce heat and simmer for 15-20 minutes. Add Tropical Traditions coconut flour to thicken sauce. Remove from heat and let sauce stand for 5-10 before serving.

FISH:

Spread coconut flour in a shallow dish. Whisk your eggs in a wide bowl and put shredded coconut flakes in another shallow dish. Add the old bay seasoning, white pepper, fresh ground black pepper, cumin, and thyme to the shredded coconut and mix together with your hands.

Heat coconut oil in a skillet to medium. Rinse and pat down fish fillets. Roll in coconut flour, dip in egg and then coat with the coconut flake mixture. Add to hot oil and cook until the coconut fillets are a nice golden brown. Carefully flip the coconut fish fillets to evenly cook the other side. You can keep these warm in the oven while you’re cooking up all of your fillets.

Prepare to overload your taste buds with coconut goodness… drizzle sauce on top of fried fish and enjoy! If you like rice, this also goes really well on top of a bed of rice… if you’re into that sort of thing! 🙂

Recipe submitted by Dan, Denver, CO

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Coconut Peanut Butter Popcorn Balls

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Servings: 9 popcorn balls
Preparation Time: 10 minutes

1/2 cup honey or brown rice syrup
1/3 cup coconut peanut butter
1 tablespoon coconut oil
1/4 teaspoon sea salt
5 cups popped organic popcorn
1/4 cup shredded coconut

In a small saucepan, gently heat honey, coconut peanut butter, coconut oil and sea salt. Bring sauce to a simmer.

Take off heat and let cool for 5 minutes.

In a large bowl mix popped popcorn and shredded coconut together. Carefully pour warm sauce over popcorn. Mix well.

Oil your hands with coconut oil and form popcorn mixture into balls. Place popcorn balls on a parchment lined cookie sheet and allow to cool before serving.

Recipe submitted by Tiffany, Junction City, OR

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Gluten Free No-Bake Coconut Pecan Banana Bites

Gluten-Free No-Bake Coconut Pecan Banana Bites

photo by recipe author

Servings: 4
Preparation Time: 1 hour start to finish

2 bananas
1/2 cup Tropical Traditions coconut cream concentrate
1/2 cup pecans – chopped
1/2 cup Tropical Traditions shredded coconut
1 teaspoon cinnamon

Slice banana about 1/2 inch thick and place in the freezer for about 15 minutes. They don’t need to be frozen through, just cold to the touch.

Melt the coconut concentrate gently and place in a small bowl.

Combine chopped pecans, shredded coconut and cinnamon in a shallow dish. Once bananas are out of the freezer, dip each slice into the coconut concentrate and directly into the coconut pecan mixture. (Do this step fast, as the coconut cream concentrate will harden quickly)

Turn bananas over to coat and place back onto the dish to return to the freezer. Once all are coated, return to the freezer to allow them to set up.

Enjoy!

Recipe submitted by Esther, Bremerton, WA

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Gluten Free Pumpkin Coconut Macaroon Cookies

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Servings: 2 dozen
Preparation Time: 15 minutes

6 egg whites
1/2 teaspoon salt
2 tablespoons arrowroot powder
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1/2 cup whole sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups shredded coconut

Preheat oven to 300 degrees.

Using a very clean bowl, whisk egg whites and salt until they have stiff peaks. Continue to whisk and slowly add arrowroot powder.

In a separate bowl, mix pumpkin puree, vanilla, whole sugar, cinnamon, nutmeg together until combined. Mix in shredded coconut.

Fold egg white mixture with pumpkin mixture. Be sure not to over mix.

Use a tablespoon to scoop cookie dough onto a greased or parchment lined baking sheet. You will have enough dough to cover two cookie sheets.

Bake for 30 minutes. Make sure to rotate cookie trays half way through cooking.

To crisp the cookies, you can lower the oven temperature to 200 degrees. Leave cooked cookies in the over for 45 minutes to an hour.

Serve immediately or store cookies in air tight container in the refrigerator.

Recipe submitted by Tiffany, Junction City, OR

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Gluten Free Peanut Butter Coconut Cookies

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Servings: 35

2 cups creamy peanut butter (I use organic & no-sugar added)
2/3 organic whole sugar
1/2 cup shredded coconut, unsweetened
2 eggs
2 teaspoon vanilla
2 teaspoon baking powder

1. Preheat oven to 350.

2. In mixer, cream peanut butter and sugar. Add everything else and mix until well combined.

3. With your hands, roll the mixture into little balls (they stay together better if you keep them small)and place on a parchment lined baking sheet. You could roll them in additional sugar.

4. Bake for about 10 minutes. Cookies should still be soft when you take them out of the oven. Let them sit for a few minutes before you take them off the baking sheet.

Recipe submitted by Leslie, Amsterdam, NY

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Maple Coconut Bars

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Servings: 8-12
Preparation Time: 15 minutes

2 cups organic shredded coconut
1 cup coconut oil
1/2 teaspoon vanilla extract
dash of salt
2 tablespoons maple syrup

Combine the shredded coconut and the coconut oil in a sauce pan and melt the oil over low heat. Stir often.

When the coconut oil has melted, add vanilla, salt, and maple syrup. Stir ingredients together until the shredded coconut has re-hydrated a little bit with some of the oil. This might take about 5 minutes.

Once the ingredients are well combined, pour the mixture into a 3 cup glass dish. Using a spatula, press the mixture down until it is firmly packed. Stick in the fridge for at least one hour.

Using a sharp knife that has been run under warm water, cut into bars or cubes of any size. If the bars are difficult to remove, place the bottom of the dish in a shallow pan of hot water for a minute to loosen them.

Recipe submitted by Jessica, Denver, CO

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Stuffed Acorn Squash

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Servings: 4
Preparation Time: 20 minutes

2 acorn squash
3 tablespoons coconut oil
salt and pepper
1/2 teaspoon cinnamon
1 lb. sweet Italian sausage (remove the casing)
1/2 red onion
1 celery rib
2 cloves garlic
2 apples, chopped
1 egg, beaten
1/2 cup shredded coconut

1. Pre heat oven to 400. Cut squash in half, length-wise and scoop out the seeds.

2. Melt one tablespoon of coconut oil and brush insides of squash with oil. Sprinkle with salt, pepper and cinnamon to taste. Roast for 60 minutes.

3. While squash is roasting, melt remaining coconut oil in a pan over medium heat and brown the sausage. Remove sausage from pan and let cool in a mixing bowl. Leave the fat in the pan.

4. Finely dice the onion, celery and garlic and sauté over medium heat for a few minutes– until they are softened. Add some salt and pepper. Then add the chopped apples and sauté for a couple more minutes.

5. Remove from heat and add to the mixing bowl with the sausage. Allow to cool.

6. When sausage and vegetable mixture are cool enough to handle, add egg and shredded coconut. Mix with clean hands until well combined.

7. After an hour, remove squash from the oven. Divide the stuffing among the 4 halves– the stuffing should be mounded– and bake for another 20 minutes.

Recipe submitted by Leslie, Amsterdam, NY

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Gluten Free Applesauce Cookies

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Servings: 35
Preparation Time: 15 minutes

2 cups almond flour*
1 cup organic, unsweetened applesauce
1 cup shredded, unsweetened coconut
1/2 cup raisins
2 teaspoons vanilla extract
2 tablespoons cinnamon
4 tablespoons melted coconut oil
1/4 cup maple syrup
3 eggs

Preheat your oven to 350 and throw all of the ingredients into your mixer and blend. After the mixture is well combined, let it sit for a minute or two to firm up.

Place small spoonfuls on a parchment lined cookie sheet (you can space them close together– they don’t spread) and bake for 10 minutes. Makes 35-40 small cookies.

*To make your own almond meal/flour, grind almonds just until a moist meal consistency is reached. Be careful not to over-blend.

Recipe submitted by Leslie, Amsterdam, NY

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