Dried Coconut Recipes

Super Moist Zucchini Coffee Cake

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

1 1/2 cups maple syrup
3 extra large eggs
1/2 cup coconut oil
2 1/2 cups organic whole wheat flour
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped pecans
1 cup organic raisins
4 cups peeled, cored and shredded zucchini

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 14 pan, or cover bottom of pan with parchment paper.

2.In a large bowl, blend the syrup, eggs and oil.

3.Sift together flour, spices, salt, and baking soda, and add to egg mixture.

4. Stir in the nuts, raisins, and zucchini.

5. Pour batter into prepared pan and bake for 40 minutes.

6. Serve warm or chilled.

Note: Try adding 1 cup of coconut for additional flavor and texture.

Recipe submitted by Carol, Owen Sound

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Coconutty Cinnamon Banana Bread

photo by recipe author

Servings: 6 mini loaves or 12 muffins
Preparation Time: 10 minutes

8 eggs
2 mashed ripe bananas
2 teaspoons vanilla
5 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup melted coconut oil
5 tablespoons maple syrup or honey
1/2 cup shredded coconut
3/4 cup coconut flour

Preheat oven to 350 degrees F.

Mix all ingredients together until well combined. Pour into mini loaf pans or muffin tins.

Bake for 25-35 minutes (muffins take less time than mini loaves) or until it tests done.

Recipe submitted by Leslie, Amsterdam, NY

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Chocolate Coconut Clusters

photo by recipe author

Servings: approximately 36
Preparation Time: 30 minutes

1 heaping cup dried, unsweetened coconut
Powdered stevia extract
2-4 tablespoons water
2 cups organic whole sugar, or to taste
1/2 cup coconut milk*
4 tablespoons coconut cream concentrate
4 tablespoons coconut oil
3 tablespoons cocoa powder, sifted to remove lumps
1 teaspoon salt
3 1/2 cups dry quick oats
1 teaspoon vanilla
1/2 cup walnuts or pecans

Measure the coconut and stir in stevia extract to your own taste. I use about 1/16th teaspoon of a concentrated powdered extract, but if you are using a liquid extract or packets you may want to use more.

Rehydrate the dried coconut by stirring in 2-4 tablespoons water then allow it to sit and become fluffy.

In a medium saucepan, bring the sugar, coconut milk, coconut cream concentrate, coconut oil, cocoa, and salt to a boil. Stir in the rehydrated coconut, oats, and vanilla and nuts. Drop by heaping teaspoon on a waxed paper-lined cookie sheet and refrigerate.

These delicious cookies should be stored in the fridge or freezer, as the coconut oil will melt on warm days!

Recipe submitted by Julie, Houston, TX

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

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Winter Squash Soup

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

1 lb butternut squash, peeled and cubed
1 cup red lentils soaked and drained
1 Roma tomato, diced
1/2 cup shredded coconut
1/2 teaspoon curry powder
1/2 teaspoon cumin
1/4 cup minced onion
1/4 cup diced red pepper
4 cups water, add more if needed
2 tablespoons coconut oil
1 teaspoon ground mustard
1/4 teaspoon crushed red pepper
1 minced garlic clove
1 1/2 teaspoons kosher salt
1 tablespoon honey
1 lemon, juiced
1/2 cup minced cilantro

In a large soup pot, combine the squash, lentils, tomato, coconut, curry, cumin, onion, red pepper and enough water to cover. Bring to a boil and reduce to low and simmer for 20 min. covered. Remove the cover and simmer another 10 min.

To temper:

In a small skillet, warm the coconut oil until hot. Add the mustard, red pepper flakes, garlic and salt. Stir the and cook for 10 seconds. Then put a ladle full of soup into the skillet. It will sizzle. Stir and add the contents of the skillet to the soup and stir. Finish with the honey, lemon juice and cilantro. Stir and serve.

Recipe submitted by Kim, OH

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Gluten Free Toasted Coconut & Banana Mini Muffins

Gluten Free Toasted Coconut and Banana Mini Muffins

photo by recipe author

Servings: 24-36
Preparation Time: 30 minutes

1 cup brown rice flour
1/2 cup quinoa flour
1/2 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons chia seeds
1/2 cup coconut oil
1/2 cup organic whole sugar
2 eggs lightly beaten
3 tablespoons maple syrup
6 overripe mashed bananas
coconut chips or flakes for garnish

1. Preheat oven to 350 degrees. Lightly grease mini muffin tins.

2. In large bowl combine the 3 flours, baking powder, salt and chia seeds. In separate bowl cream together coconut oil and sugar. Stir in eggs, maple syrup, and mashed banana until well blended. Add banana mixture to flour mixture and mix batter until just moist. Pour into prepared muffin tins and garnish with coconut chips.

3. Bake in preheated oven for 15-20 minutes or until toothpick inserted comes out clean.

Recipe submitted by Mariette, Deansboro, NY

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Gluten Free Blueberry-Peach Baked Oatmeal

photo by recipe author

Servings: 4-6
Preparation Time: 50 min. w/bake time

1 cup fresh or frozen blueberries
1-2 diced fresh or frozen peach (or other fruit of choice)
1 tablespoon honey
1 cup gluten free oats
3 tablespoons flax meal
1/2 cup chopped almonds (or other nut of choice)
1/4 cup unsweetened dried coconut
3 tablepoons sucanat or whole sugar
1 teaspoon cinnamon
1/4 cup coconut oil
1 cup coconut milk* (or other non-dairy milk)

Preheat oven to 350 degrees F.

Place fruit in 8×8 baking dish and drizzle with honey.

Mix oats, flax meal, almonds, coconut, sugar, cinnamon, coconut oil and 1/2 cup of coconut milk. Pour this mixture on top of the fruit and spread out evenly. Pour the remaining 1/2 cup coconut milk on top of oat mixture.

Place in preheated oven and bake for 30 minutes. This can also be made the night before and kept in the refrigerator. Place in oven to bake when you wake up. Delicious!!!

Recipe submitted by Kristin, Clarkesville, GA

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

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Gluten Free Coconut Chocolate Chip Cookies

photo by recipe author

Servings: 9, serving size 1 cookie
Preparation Time: 5 minutes

2 tablespoons coconut flour
1/4 teaspoon unrefined sea salt
3-4 tablespoons organic cane sugar
1/4 teaspoon baking soda
2 tablespoons unsweetened finely shredded coconut flakes
1/3 cup melted coconut oil (cooled)
2 large egg
1/4 cup mini chocolate chips

Recipe: Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

Combine coconut flour, salt, sugar, baking soda, shredded coconut in a large bowl and stir well. In a smaller bowl melt coconut oil and allow to cool. Add eggs and mix well with a whisk.

Combine your dry and wet ingredients and mix together until there are no more lumps. Allow to sit for several minutes. Fold in chocolate chips.

Scoop rounded spoonfuls onto the baking sheets. Bake for 12-14 minutes.

Recipe submitted by Halle, Menomonee Falls, WI

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Hawaiian Rice Pudding

photo by recipe author

Servings: 8-12
Preparation Time: 30-40 minutes

2 cups jasmine rice
1 cup coconut water
4 cups coconut milk (reserve 1 cup)*
1/2 – 3/4 cup organic whole sugar (per desired sweetness)
1 tablespoon coconut oil
1/2 cup organic shredded coconut
1 teaspoon pure vanilla
1/2 teaspoon cinnamon
20 oz. crushed pineapple (drained)**
15 oz. mandarin oranges (drained)

Combine rice, coconut water, 3 cups of the coconut milk, sugar and coconut oil in a 4-5 quart sauce pan. Bring to a boil, and then reduce heat to a simmer for about 15-25 minutes until rice is tender.

While rice is simmering soak the shredded coconut in 1/2 cup of the remaining coconut milk. Drain the pineapple and mandarin oranges and set aside.

When rice is tender remove pan from heat. Add all the remaining ingredients and stir well. Place in a bowl or glass pan and sprinkle a little extra cinnamon on top if desired.

Serve with whipped cream or pour a little extra coconut milk on top before serving.

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

**Try different fruit combinations, you can have a lot of fun with this recipe!

Recipe submitted by Susan, Amelia, OH

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