Dried Coconut Recipes

Gluten Free Pumpkin Delight Muffins

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

7 eggs
1/2 cup coconut milk*
1/2 cup maple syrup
1 cup pumpkin puree
1 teaspoon vanilla
3/4 cup coconut flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup nuts (I used walnuts and almonds)
10 dates
1 tablespoon date sugar
1 tablespoon finely shredded, unsweetened coconut
1 teaspoon cinnamon

Beat your eggs, Then whip in remaining wet ingredients. Set aside.

In another bowl mix the coconut flour, baking powder, cinnamon and salt. Then add the dry to the wet and mix really well.

Now in your food processor add remaining ingredients. Process until it looks like a crumb mixture, don’t go too long or you’ll end up with a nut butter!

Now, on a table you should have your batter, your toppings, and some pure fruit blackberry jam. You will also need muffin pans and liners.

Preheat your oven to 350 degrees.

Now, in each liner (which you can grease if you want, the batter is sticky) put one tablespoon of batter. Then in the middle put a teaspoon of blackberries, then another tablespoon of batter on top, and finally sprinkle the nut topping on.

Bake for 25 minutes and then let them cool.

While they are cooling melt some dairy-free dark chocolate and then drizzle over your muffins with a spoon.

And then sprinkle on some unsweetened coconut flakes!

And then….ENJOY!!!

Recipe submitted by Junior Chefs, Deer River, MN

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

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Rhubarb Coconut Loaf

photo by recipe author

Servings: 10-12
Preparation Time: 30 minutes

1/2 cup coconut flour
1 cup whole-wheat flour
1/2 oats
1/4 cup bran
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups milk
2 eggs

Topping:

2 apples peeled and corded
1 cup Rhubarb
1 tbsp of cinnamon
1/4 cup shredded coconut

Base: Combine the dry ingredients in mixing bowl. Beat milk and eggs and add to the dry ingredients and mix together. The batter should have a muffin texture to it. Add milk if it’s not sticky enough. Spoon into a square baking dish that has been greased on the bottom.

Preheat oven to 350 degrees F or 180C.

Topping: In a saucepan mix together apples, rhubarb and cinnamon. I didn’t add sugar however to make it sweeter add 1/4 cup sugar. Heat over medium heat until fruit becomes soft and spreads like jam. Spoon fruit over batter and sprinkle shredded coconut over top.

Bake in preheated oven for about 55 – 65 min. Cool in baking dish for 10 minutes. The fruit loaf was great warm out of the oven with some plain yogurt on top.

Recipe submitted by Lina, Victoria, AK

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Chocolate Coconut Peanut Butter Balls

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8
Preparation Time: 10 minutes

1 cup Coconut Peanut Butter
1/2 cup honey
1/4 cup coconut oil
1/2 – 1 cup cocoa powder
1 cup shredded coconut
1/2 cup chopped pecans (optional)

In mixing bowl combine peanut butter, honey, cocoa, coconut oil, pecans, and half a cup of shredded coconut. Mix until smooth. Take spoonful-size scoops of batter and roll into balls in the rest of the coconut shreds.

Place balls on a baking sheet covered with wax paper and place in freezer until desired firmness.

Recipe submitted by Jocelyn, Costa Rica

Sarah’s notes: You can also use flaked coconut to roll the balls in (like I did, see the picture) instead of shredded.

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Apple Coconut Carrot Bran Muffins

photo by recipe author

Wholesome, moist and delicious, these are wonderful with a glass of milk for breakfast or a quick, satisfying snack. Also a great way to sneak some extra veggies and fruit into your kids unawares. 😉 These freeze and reheat beautifully for make-ahead convenience.

Servings: 12-15
Preparation Time: 30 minutes

1 cup whole wheat flour
1 cup unprocessed oat bran
1 1/4 teaspoon baking soda
1/2 teaspoon salt
2 soy-free eggs
6 tablespoons honey
2 tablespoons molasses
3/4 cup milk
1/4 cup coconut oil, melted
1 cup finely grated carrots
1/2 cup grated or diced baking apples (such as Granny Smith)
1/2 cup shredded coconut or coconut flakes
1/2 cup chopped walnuts (optional)

Preheat oven to 350.

Sift together dry ingredients. In a separate bowl, beat eggs, then whisk in honey, molasses, milk and oil, in that order. Make a well in dry ingredients, pour liquid into the well and stir with a fork or whisk just until combined. Add carrots, apples, coconut and walnuts (if desired).

Pour into greased or paper lined muffin pans, filling each cup about 3/4 full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.

Serve warm with butter and a glass of cold milk – yum!

Recipe submitted by Lydia, Salem, VA

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Coconut Almond Cups

Coconut Almond Cups recipe photo

photo by recipe author

Servings: 12+
Preparation Time: 15 minutes

Coconut base:

1/2 cup melted coconut oil
1/4 cup melted raw honey
1 1/4 cups unsweetened, shredded coconut
1 1/2 teaspoons almond extract
1/2 cup chopped almonds, preferably soaked and dehydrated, then toasted for 20 minutes at 300 degrees F.

Chocolate topping:

1/2 cup cocoa powder
3 tablespoons raw honey
3/4 cup coconut oil
2 teaspoons vanilla
1 teaspoon coffee liqueur

1. Make coconut base: Combine melted coconut oil and raw honey. Whisk well to combine. Add shredded coconut and almond extract.

2. Using a small scoop, divide coconut mixture among 24 mini cupcake molds. Sprinkle each one with a little of the chopped almonds, dividing evenly. Place in the freezer on a level surface for 30 minutes to harden.

3. In the meantime, make chocolate topping: combine cocoa powder, honey, and coconut oil in a glass bowl set over simmering water. Whisk until coconut oil is almost completely smooth. Remove from heat and continue whisking, adding vanilla and coffee liqueur.

4. Remove frozen coconut bases from freezer and spoon a little of the chocolate topping on each cup. Place back in the freezer for another 30 minutes until frozen and set.

Recipe submitted by K, Tempe, AZ

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Coconut Meringue Cream Pie

photo by recipe author

Servings: 8-10
Preparation Time: 30 minutes

1 coconut oil pie crust, pre-baked and cooled
1 1/4 cups whole sugar
1/4 cup wheat flour
1 teaspoon salt
3 cups milk (or 2 cups milk and 1 cup coconut milk*)
4 eggs, separated
1 teaspoon vanilla
1 1/2 cups dried coconut

1. In large saucepan, combine sugar, flour and salt. Add milk and whisk to combine. Cook over medium heat until beginning to simmer, stirring constantly. After the mixture begins to simmer, cook an additional 2 minutes.

2. In a medium bowl, slightly beat egg yolks. Slowly add one cup of the hot milk mixture to egg yolks and stir to temper them. Add eggs back into saucepan and simmer 3 minutes. Stirring constantly.

3. Add coconut and vanilla and stir. Pour into pie crust and refrigerate overnight.

4. Serve with whipped cream and garnished with toasted coconut. Alternately, pie can be topped with meringue: whip remaining egg whites until soft peaks form. Add two teaspoons of sugar and continue to whip until stiff peaks form. Top pie and bake 7-8 minutes in a 400 degree oven, until slightly browned.

Recipe submitted by Tammy, Union City, TN

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

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Coconutty 7 Layer Bars

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 24
Preparation Time:

1/2 cup butter, melted
1 1/2 cups graham crackers crumbs
6 oz dark chocolate chips
6 oz butterstotch chips (or half white chocolate and half peanut butter chips)
1 cup chopped walnuts or pecans
1 cup flaked coconut
14 ounces homemade sweetened condensed milk*

Preheat oven to 350 degrees F.

Lightly grease a 9×13 or 12×13 inch pan with coconut oil. Pour melted butter into pan and evenly sprinkle graham cracker crumbs over it.

Sprinkle with chocolate chips and butterstotch. Sprinkle on nuts then add coconut last. Pour sweetened condensed milk evenly over everything.

Bake for 20-30 minutes. Top should be golden brown. Cut into small squares and refrigerate.

* You can make your own sweetened condensed milk
with our recipe here.

Recipe courtesy Sarah Shilhavy

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Brandied Coconut Apple Walnut Bread

Decadent and addictive, you’d never guess how wholesome this fabulous bread actually is! Wonderful for a snack, as part of a holiday meal, or for loving gift-giving, this is THE best, moistest and most flavorful apple bread I’ve ever had.

Brandied Coconut Apple Walnut Bread

Photo by recipe author

Servings: 1 loaf
Preparation Time: 20 minutes

1 3/4 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup virgin coconut oil (solid form), or grass-fed butter
1 cup whole sugar (you could easily use less according to taste)
2 soy-free eggs
1/4 cup brandy
1 cup (generous) unpeeled organic apples, freshly shredded or minced
1/2 cup coconut flakes
1/2 cup chopped raisins (even if you don’t normally prefer raisins, consider adding them, as they really add a lot of depth and flavor to this recipe)
1/2 cup chopped walnuts, more to taste

Preheat oven to 350 degrees. Grease and flour a 9×5 bread pan.

Sift first four ingredients together and set aside. Cream together oil or butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir into the wet mixture one at a time in this order: brandy, apples, dry ingredients, coconut, raisins, walnuts. Stir until combined but do not over-mix more than necessary.

Spread mixture evenly in pan. Bake for one hour or until a toothpick comes out clean in the center.

Allow to cool for 10 minutes in the pan, then use a butter knife to gently loosen the edges and turn out on a cooling rack to cool completely. Cuts best with a serrated knife and gentle sawing motion when cool – if you can wait that long! Enjoy with a nice glass of cold milk or good coffee.

Makes your house smell wonderful and keeps for days in the fridge – IF it lasts that long! 🙂

Recipe submitted by Lydia, Salem, VA

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