Dried Coconut Recipes

Honey Caramels with Chocolate, Almond and Coconut

Photo by recipe author

Servings: 16
Preparation Time: 3 minutes

1 cup honey
1 cup heavy whipping cream
1/2 cup coconut cream concentrate
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup sliced almonds
1/4 cup shredded, unsweetened coconut
1 cup semi-sweet chocolate chips or chopped chocolate chunks

Over medium-high heat in a saucepan, heat honey, cream, coconut cream concentrate, vanilla and salt.

Stir constantly using a whisk – mixture will bubble – you want it to bubble lightly – continue to stir until mixture reaches about 260 degrees on a candy thermometer.

Turn off heat and stir in almonds and coconut.

Grease 8×8 pan – pour in caramel mixture and allow to cool or put in refrigerator to cool faster.

Once cool, cut into desired shape and size and place on wax paper – melt chocolate and brush on top of caramels – allow chocolate to harden and they’re ready to eat!

Recipe submitted by Ann, Omaha, NE

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Gluten Free Chocolate Coconut Protein Bars

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

I recently made these Chocolate Coconut Protein Bars, and they were pretty good! The triple amount of coconut provides the energy element, and the protein powder gives you the protein. It’s the best of both worlds; energy and protein rolled into one bar. Why make both a protein and energy bar when you can have them both in one?

The bars were pretty delicate. If you want them moister you could add another egg or more oil if you wanted a higher oil serving. Either way, this recipe is pretty forgiving so feel free to play around with it a bit until you get the desired texture and results. I made a half batch and pressed it into a greased square glass pan and then cut it into bars. That way it comes out looking more like a bar instead of a cookie or something.

The bars are very filling; you can only eat so much. The chia seeds expand in your stomach and give you that “full” feeling pretty quickly, which is a good thing.

Be sure to check the recipe out, and comment if you have any questions or comments of your own.

Enjoy everyone!

Sarah

Chocolate Coconut Gluten Free Protein Bar

1/2 cup coconut oil
2-4 tablespoons sweetener of your choice (ex: whole sugar, maple syrup, honey, etc.)
4 eggs
4 tablespoons cocoa powder
1/2 teaspoon vanilla, optional
1/8 teaspoon salt
1 cup grated or flaked dried coconut, unsweetened
1/2 cup chia seeds
1/2 cup chocolate whey powder, optional
1 cup coconut flour

Preheat oven to 375. Grease cookie sheet(s) with extra coconut oil.

Melt oil if needed and in a large bowl stir in remaining ingredients with the oil until well blended. Place spoon sized mounds unto prepared cookie sheets and pat down slightly into bars.

Bake in preheated oven for 14-15 minutes. Don’t overcook.

Recipe submitted by Virginia, Circle, MT

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Coconut Pumpkin Custard

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 5
Preparation Time: 8 minutes

Coconut oil
3 large eggs
1 (15 oz.) can pumpkin puree
14 oz coconut milk*
2 tablespoons honey (or to taste)
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Toasted coconut, optional
Whipped cream, optional

Preheat oven to 350 degrees F. Lightly grease 5 8 oz custard cups/ramekins with coconut oil.

Whip the eggs with a whisk or a blender until smooth. Add remaining ingredients and whisk/blend until smooth and well mixed.

Divide batter between the 5 prepared ramekins. Set the cups into a large baking pan. Fill with 1/2 inch of water.

Bake for 40 minutes (or until knife inserted in middle comes out clean).

Cover each with foil and refrigerate until completely cooled. Top with whipped cream and toasted coconut to serve.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Carole, Lakewood, CO

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Flourless Coconut Pancakes (Gluten Free)

Gluten Free Flourless Coconut Pancakes recipe photo

Gluten Free Flourless Coconut Pancakes
with lemon curd and berries

Photo by Recipe Author

Preparation time: 5 minutes
Servings: 8 medium sized pancakes

2 large eggs
1/4 cup heavy cream
2 tablespoons melted butter
1 teaspoon sugar (optional)
pinch of salt
1/2 teaspoon baking powder
3/4 cup finely ground shredded (desiccated) coconut*

1. Combine the eggs, cream, butter, sugar, and salt in a medium sized bowl.

2. In a separate bowl, mix the baking powder and ground coconut.

3. Add the dry ingredients to the wet and mix gently until completely incorporated.

4. Heat a heavy bottom skillet over medium heat and melt a bit of butter or coconut oil.

5. Spoon batter into skillet, making one or two at a time. Take care to not let pancakes run into each other. Let cook until edges start to frill and brown, then flip gently once and let cook for another minute on other side.

6. Remove to serving dish and enjoy immediately as you would traditional pancakes.

Note: Leftover pancakes will keep in the fridge if covered with plastic wrap but will lose quite a bit of their “fluffiness.” Definitely better if consumed right away.

*To grind coconut simply place in a strong blender and blend until powdery and fine.

Recipe submitted by Alejandra, New York, NY

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Oatmeal Pumpkin Coconut Cookies

Oatmeal Pumpkin Coconut Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 30-40 cookies
Preparation time: 15 minutes

2 eggs
2 cups canned pumpkin*
1/8 cup coconut oil
1/4 cup honey
1/4 cup molasses
1 teaspoon salt
1 teaspoon coriander
1 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon vanilla extract
4 cups rolled oats
1/2 cup dried coconut, shredded
2 teaspoons sesame seeds, optional
Raisins or dried cranberries

Preheat oven to 350 degrees F.

Whisk the eggs, pumpkin, coconut oil, honey, molasses, salt, spices and vanilla together until well blended. Fold the oats in and let the mixture rest for 5 or more minutes. Mix in remaining ingredients except raisins/dried cranberries.

Using about 1/8 cup (2 tablespoons) per cookie, place 15 – 20 cookies on two cookie sheets well greased with palm shortening or coconut oil. Flatten with a fork and add 4 raisins or 3 craisins per cookie.

Bake in preheated oven for 25 minutes. Turn oven off and let sit for 3 – 5 more minutes. Cool on wire racks. You can refrigerate or freeze extra cookies.

*Add another cup of pumpkin if desired for a moister cookie.

Recipe submitted by Sandra, Highland, UT

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Gluten Free Marzipan Cake

Gluten Free Marzipan Cake

Photo by Recipe Author

Servings: 18
Preparation time: 15 minutes

1/4 cup butter
1/4 cup virgin coconut oil
3 eggs
juice of 1/2 lime
1/4 cup milk or coconut milk (omit if you want less moisture)
grated rind of 1 lime – don’t need to get too crazy here
1 cup sugar (I used organic white)
2 teaspoon almond extract
2 cups almond flour (firmly packed)
1/2 cup unsweetened shredded coconut
1 teaspoon baking powder
few dashes of salt

Pre-heat oven to 350 degrees F.

Grease almond cake pan with extra coconut oil or palm shortening (I think a bread pan should work just fine, just won’t be as pretty).

Warm butter and coconut oil until it’s a little past softened (a bit melty).

Blend butter and coconut oil together and add remaining liquid ingredients and blend. Whisk in dry ingredients.

Pour batter into pan and bake for about 30 minutes. After 30 minutes place a piece of foil loosely on top – at this point it should be browned on the edges.

Bake the cake for another 25-30 minutes or until toothpick comes out clean and it doesn’t wiggle.

Allow cake to cool in pan and then invert and sprinkle with powdered sugar. If you get excited and try to invert it too soon, the cake will break. No one will blame you.

Recipe submitted by Ann, Omaha, NE

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Quick Gluten Free Coconut Muffins

example photo shown

3 eggs
2 tablespoons coconut oil
1/4 cup honey, or maple syrup (or mix them up)
1/4 teaspoon salt
1/4 cup sifted coconut flour
1/4 teaspoon baking powder
3 tablespoons dried shredded (or flakes) coconut

Preheat oven to 350 or 400 degrees F. Grease 6 muffin tins with additional coconut oil. Set aside.

In a small bowl beat eggs, coconut oil, honey or maple syrup, and salt together. Combine coconut flour and baking powder together and whisk into batter until smooth.

Fill prepared muffin cups half-way with batter and sprinkle coconut on top. Bake in preheated oven for 10-15 minutes.

Recipe submitted by Fran, Toronto, Canada

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Coconutty Almond Cookies

example photo shown

1 egg (optional), room temperature
1/2 cup coconut oil
1/4 cup honey
1 teaspoon almond extract
1 teaspoon vanilla extract
1/3 cup carob or chocolate chips (optional)
1 3/4 cups almond meal
1/4 cup shredded dried coconut
1/3 cup coconut flour
1/4 cup organic whole sugar

Preheat oven to 300 degrees F.

Combine egg, coconut oil, honey, almond extract and vanilla extract. Mix well with a wooden spoon. Add carob or chocolate chips. Add dry ingredients and mix well.

Roll dough into walnut sized balls and bake for 5 minutes. Use a fork to flatten and bake for 18 more minutes. Cool on wire rack.

Recipe submitted by Sandy, Ogden, UT

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