Feed

Dried Coconut Recipes

Gluten Free Protein Breakfast Bites

Gluten Free Protein Breakfast Bites
Gluten Free Protein Breakfast Bites
photo by recipe author

 

Servings: 32-36
Preparation Time: 10 minutes

Preheat oven to 350º F.

Lightly grease a mini muffin pan with coconut oil.

Add all the dry ingredients into a food processor and pulse a few times to incorporate them.

In a separate bowl mix together remaining wet ingredients. Pour slowly into food processor and pulse until everything is well combined.

Fill mini muffin pans and press mixture until it is well compacted and just below the top of the pan. Bake for 12-15 minutes, until lightly brown.
Cool before removing from the pan.

Jennifer from Fishers, IN won $50 for this recipe and photo! Submit your recipes here!

Read More

Mamaw’s Pecan-Coconut “Papaya” Pie

Mamaws Pecan-Coconut Papaya Pie
Mamaw’s Pecan-Coconut “Papaya” Pie
photo by recipe author

 

Servings: 8
Preparation Time: 10 minutes

Crust:

Filling:

  • 2 eggs, lightly beaten
  • pinch salt
  • 1 cup brown sugar
  • ½ cup coconut flakes
  • ½ cup pecans, chopped
  • 1 teaspoon baking powder

Preheat oven to 350° F.

Blend crust ingredients together till crumbly using a pastry blender. Press firmly into pie pan.

Stir filling ingredients together, then pour into pie crust. May decorate with pecan halves if desired. Bake 30 minutes or until filling is set.

Serve warm or cold. May top with whipped cream.

Terri from Warrior, AL won $50 for this recipe and photo! Submit your recipe here!

Recipe originally by Margaret Bird Burns, Terri’s Mamaw. Published with permission. 

Read More

Blueberry Superfood Smoothie

Blueberry Superfood Smoothie
Blueberry Superfood Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 10 minutes

Homemade Coconut Milk:

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

Place chia seeds in blender and cover with milk. Let sit for a few minutes while you prepare the rest of the ingredients.

Add remaining ingredients to the blender and puree until very smooth and creamy.

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your recipes here!

Read More

Gluten and Dairy Free Tapioca Cake (“Bolo de Tapioca”)

Gluten and Dairy Free Tapioca Cake Bolo de Tapioca
Gluten and Dairy Free Tapioca Cake (“Bolo de Tapioca”)
photo by recipe author

Servings: 12-24
Preparation Time: 1 hour and 20 minutes

Homemade Coconut Milk:

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

Soak the tapioca pearls in 3 cups of milk for 1 hour.

Beat sugar, eggs and coconut cream concentrate for 10 minutes. Mix in the soaked tapioca pearls. Add coconut flakes and remaining 2 cups coconut milk and mix. Let set for 5 minutes.

Pour into a greased 13×9 baking dish. Bake at 350° F for 30-40 minutes until set.

Faith from Grandview, MO won $50 for this recipe and photo! Submit your recipes here!

Read More

Coconut Cashew Rice

Coconut Cashew Rice
Coconut Cashew Rice
photo by recipe author

 

Servings: 2
Preparation Time: 30 minutes

Cook rice with a little salt and coconut oil. Set aside.

On medium-low heat toast cashews until golden brown and set aside.

Next, on medium-low heat toast paneer and set aside.

In a non-stick pan, add coconut oil. Once oil is hot, add shredded coconut and toast for 1-2 minutes. Then add salt, sugar and chili powder. Add the cooked rice to the mixture and stir. Top with toasted cashews and paneer.

Usha from Louisville, KY won $50 for this recipe and photo! Submit your recipes here!

Read More

Coconut Cashew Fudge

Coconut Cashew Fudge
Coconut Cashew Fudge
photo by recipe author

 

Servings: 6
Preparation Time: 5 minutes

Mix and heat coconut oil, maple syrup and cacao powder over low heat until well combined. Turn off heat, and stir in vanilla and salt. Then stir in coconut and cashews.

Allow to cool in the refrigerator for at least an hour, and store in the refrigerator.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Read More

No Bake Toasted Coconut Fudge Bars

No_Bake_Toasted_Coconut_Fudge_Bars
No Bake Toasted Coconut Fudge Bars
photo by recipe author

 

Servings: 30
Preparation Time: 15 minutes

Preheat oven to 350° F.

Line a 9 x 9 inch pan with parchment paper. Spread shredded coconut on a baking pan lined with parchment and bake for 5-10 minutes until golden brown. Allow to cool.

In a double boiler, melt the chocolate chips and coconut oil, stirring occasionally until smooth, about 5-6 minutes.

Stir the cooled toasted coconut into the chocolate mixture. Remove parchment paper from pan then spread mixture into the baking pan. Sprinkle the almonds on top, if desired.

Place the pan in the refrigerator to cool for several hours or overnight before cutting into small squares. This recipe will stay firm at room temperature.

Carol from Libertyville, IL won $50 for this recipe and photo! Submit your recipes and photos here!

Read More

Dairy Free Sweet Potato Tarts

Dairy_Free_Sweet_Potato_Tarts
Dairy Free Sweet Potato Tarts
photo by recipe author

 

Servings: 8
Preparation Time: 1 hour 30 minutes

Bake and cool sweet potatoes and peel when fully cooled.

Grease or spray muffin pans and set aside. Preheat oven to 350° F.

In a food processor finely mix oats, nuts, shredded coconut, flour, salt, sugar then add coconut oil. Pulse a few times until mixed well. By the heaping tablespoon, press crust mixture into 8 standard muffin tins on bottom and sides. Bake for 15 minutes and set aside to cool.

In same food processor mix the sweet potatoes, coconut cream concentrate, eggs, maple syrup or raw honey, sugar, and salt until smooth. Add optional spice now, if using. Divide the mixture into the muffin pans and bake for 30 to 40 minutes until top is no longer tacky. Cool on wire rack.

Serve as is or with whipped cream or a drizzle of maple syrup.

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your recipes here!

Read More