Dried Coconut Recipes

Coconut Vegetable Terrine

photo by recipe author

Servings: 8
Preparation Time: 20 minutes plus oven

2 minced garlic cloves
1 teaspoon minced parsley
1 teaspoon minced oregano
salt and pepper
1/8 teaspoon nutmeg
1 bay leaf
1 teaspoon olive or coconut oil
1 red bell pepper, cut in strips
1 cup of yellow onion, in strips
1 cup squash, in strips
1 cup zucchini, in strips
1/2 cup green peas
1/2 cup coconut milk*
1/2 cup dried flaked coconut
1/2 orange (optional)

Mix the garlic, parsley, oregano, salt, pepper, and nutmeg.

Lightly oil a terrine or an oven proof dish with olive or coconut oil.

Preheat the oven at 390 degrees F.

Place the vegetables in the dish in alternate layers, sprinkling each layer with the spice mix.

After the last of vegetables and spices, pour the coconut milk and sprinkle with the coconut. Top with orange slices.

Cover and bake until vegetables are tender. About 15 minutes.

Enjoy!

Recipe submitted by Dvorah, Burbank, CA

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

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Chocolate Dipped Eggless Macaroons

photo by recipe author

Servings: 36 macaroons
Preparation Time: 30 minutes

coconut oil or palm shortening to grease baking sheets
1 cup coconut milk*
1/3 cup honey
1/8 to 1/4 teaspoon pure stevia extract powder (with nothing added) OR clear stevia extract liquid
2 teaspoons pure vanilla extract
1/4 cup unmodified potato starch
3 cups unsweetened, shredded coconut
1 1/2 ounces unsweetened chocolate

1. Preheat oven to 350? F. Liberally grease a large cookie sheet, line with unbleached parchment paper.

2. In a medium sized mixing bowl combine the coconut milk, honey, stevia and vanilla. Whisk or beat until evenly mixed. Add the potato starch a little at a time, whisking or beating to combine. Fold in the coconut.

3. Drop batter by level tablespoons onto prepared baking sheet(s) at least 1/2 inch apart. Using your fingers or the back of 2 soup spoons, press each mound of batter upward into a cone-like shape.

4. Bake in the center of the oven until firm and lightly brown around edges, 20 to 24 minutes. Remove macaroons from the tray by slipping a thin metal spatula under the edge of each cookie and sawing back and forth. Cool on wire racks.

5. Melt the chocolate in a small saucepan over very low heat. When melted remove from heat. One at a time, spoon chocolate over half of each macaroon, dripping the excess back into the pan. Place each chocolate coated macaroon on a parchment lined plate or tray. Repeat with remaining macaroons. Refrigerate until set.

6. When cool, macaroons in a cookie tin or other container with a of parchment in between.

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

Recipe submitted by Chef Rachel, Phoenix, AZ

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Gluten Free Coconut Chocolate Chunk Scones

photo by recipe author

Servings: 16
Preparation Time: 15 minutes

2 1/2 cups almond meal*
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup organic sugar
2 large eggs
1/3 cup coconut oil (melted)
1/3 cup shredded coconut (toasted)
1/2 cup chopped pecans
1 cup dark chocolate chips or chunks

Preheat oven to 350 degrees F.

Line a large baking sheet with parchment paper.

In a large bowl, combine almond meal, salt and baking soda. Whisk together sugar, eggs and coconut oil in a smaller bowl.

Stir the wet ingredients into the dry ingredients until well combined. Then fold in remaining ingredients.

Drop the batter in scant 1/4 cup portions onto the baking sheet. Brush the tops with cream or egg wash if desired.

Bake 14-17 minutes until golden brown, or toothpick inserted in the center of a scone comes out clean. Cool for 20-30 minutes before serving.

Enjoy!

Recipe submitted by Carol, Libertyville, IL

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

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Peanut Butter Coconut Cookies

photo by recipe author

Servings: 48 mini cookies or 24 larger ones
Preparation Time: 15 minutes

1/2 cup coconut oil
1 cup crunchy peanut butter
1/2 cup honey
1/2 cup organic whole sugar
3 large eggs
3/4 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup almond flour
1/4 cup oat flour
1/4 cup coconut flour
1/2 cup shredded coconut
1/2 cup walnuts (or any other nut you prefer) or dark chocolate chips (I use both)

Cream coconut oil, peanut butter, honey, and sugar together in a mixing bowl. Add eggs and vanilla and beat until combined followed by the soda and salt. Now stir in the flours, shredded coconut, walnuts, and chocolate chips if desired.

Chill the dough for about 20 minutes if you are going to roll it into balls. Preheat oven to 350 degrees F.

Line a couple of cookie sheets with parchment if you want. I actually use mini muffin pans for them and it makes 48 mini cookies. Would make about 24 larger ones rolled into balls.

If using cookie sheets shape dough into 1 inch balls and arrange 2 inches apart on parchment lined cookie sheets and press down slightly so that tops of flat. Bake for 13 – 15 minutes or until lightly browned around the edges. Let cookies cool on the pan 5 minutes before transferring to a wire rack to cool completely.

Recipe submitted by Shannon, Jacksonville, AR

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Chocolate Coconut Balls

photo by recipe author

These are delicious and satisfying for chocolate and sweet cravings and another great way to incorporate coconut oil to our diet.

Servings: 8
Preparation Time: 10 minutes

1/2 cup virgin coconut oil, soft but not melted
1/4 cup golden flax seed, ground
1 tablespoon pure vanilla extract
2 tablespoons organic whole sugar
1/2 teaspoon sea salt, (grind for best results)
3 tablespoons unsweetened cocoa powder
1 cup sliced almonds, toasted
1 cup unsweetened coconut, plus more to roll balls in.

Combine all ingredients in bowl and mix well. Form into 24 balls and roll in extra coconut. Refrigerate to firm up.

Recipe submitted by Margy, Rome, NY

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Raspberry Chocolate Coconut Steel Cut Oat Muffins

photo by recipe author

Servings: 11-12 muffins
Preparation Time: 18-20 minutes

1 1/2 cups ground steel cut oat flour (or Scottish oats)*
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 cup stevia baking blend or unrefined sugar
1 flax “egg” (1 tablespoon flax meal mixed with 3 tablespoons warm water and whisked)*
1/3 cup coconut oil, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup almond milk (or other milk of choice)
1/2 cup shredded coconut
1/2 cup dark chocolate chips
1 pint organic raspberries (fresh or frozen)

1. Pre-heat oven to 400 degrees. Grease muffin tins with non- stick cooking spray and set aside.

2. Combine flax egg and set aside.

3. In a large bowl, combine all dry ingredients except coconut, raspberries and chocolate chips.

4. Meanwhile, in another medium- sized bowl, combine all wet ingredients except flax egg.

5. Add wet ingredients to dry ingredients as well as flax egg and mix well till combined evenly.

6. Fold in raspberries, chocolate chips, and shredded coconut (don’t over- stir!)

7. Bake for 18-20 minutes, in a lined or well- greased muffin tin, till golden brown.

Recipe submitted by Emilia, Aptos, CA

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Slow Baked Curry Coconut Chicken

photo by recipe author

Servings: 2
Preparation Time: 25 minutes (plus cook time)

1/2 pound organic pastured chicken
1/2 cup organic coconut oil, melted but not hot (or use olive oil)
salt, to taste
1-2 teaspoons black pepper
1/2 teaspoon saffron (optional)
1 teaspoon red paprika
3 tablespoons honey (optional)
1/2 cup water
1-2 teaspoons fresh ginger
1-2 cloves fresh organic garlic
1/4 large sweet organic onion – or 1/2 small onion (your choice)
1/2 cup shredded organic unsweetened coconut
1 cup coconut water/juice or 14 oz coconut milk*
1 tablespoon Thai red curry paste
1 teaspoon cumin
1 teaspoon cinnamon

Defrost the chicken overnight in fridge then you can either leave it in tact or cut in pieces. If you have a larger family you can cook 1 lb chicken to feed family of 4.

Spread the coconut oil all over the skin of the chicken, then sprinkle on the salt, pepper, saffron and red paprika. Place in a baking dish and set aside. If you do choose to use honey, also gently drizzle over the chicken skin. It will give it a nice browning texture and sweetness to the skin.

Sauce:

Place remaining ingredients as well as additional salt and pepper to taste in a blender. Blend all together until well mixed, but still a little chunky.

Gently pour sauce in baking dish and some on top of the chicken. Cover the chicken dish and cook slowly on oven temperature of 275 degrees for 2-3 hours or until fully cooked. The last 1/2 hour, remove cover and cook uncovered to brown.

It is best cooked slowly so it is more tender and delicious. Remember to check it every 1/2 hour.

Recipe submitted by Lisa, Orange, CA

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Frozen Chocolate Coconut Banana Bites

This is the thing to make when all you want is a little sweet treat with chocolate that won’t take much effort to make. All you do is melt, dip, freeze, wait impatiently, poke bananas to see if they’re fully frozen yet, lick the melted chocolate off your fingers, wait some more, poke again, wait, forget about it, come back and enjoy an amazing little bite bursting flavor.

The chocolate freezes over like a chocolate ice cream shell. The coconut provides little more then something to make it prettier (unless you really load it on) and the banana freezes and becomes like a little bite of ice cream.

It’s a perfect summer treat. Not to mention fairly versatile. Try it with different nut butters (coconut cream concentrate might work really well here!), different dried coconut cuts, chopped nuts and different chocolates. It’s all good.

Enjoy!

Sarah:)

Frozen Chocolate Coconut Banana Bites

Frozen Chocolate Coconut Banana Bites

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Serving: 4
Preparation Time: 10 minutes

3 oz dark chocolate (or other chocolate of choice)
1/4 cup coconut peanut butter
1 tablespoon brown rice syrup (optional, but recommended if using dark chocolate)
1/2 teaspoon vanilla powder or extract
2-3 bananas, sliced to desired thickness
shredded, dried coconut

Melt chocolate over very low heat or double boiler with coconut peanut butter, brown rice syrup and vanilla until melted and smooth. Pour into a bowl and stir a few times to cool.

Dip banana slices into chocolate. Spoon a little extra over the top if desired. Sprinkle with coconut.

Freeze until fully frozen and enjoy!

Recipe courtesy Sarah Shilhavy

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