Dried Coconut Recipes

A lot of our recipes call for coconut milk, and we prefer to make our own. Store-bought coconut milk in cans are NOT natural. When we lived in the Philippines we made our own coconut milk from fresh coconuts. Fresh-squeezed coconut milk has a very short shelf life, and whatever is not used immediately will only last a couple of days in the refrigerator. This natural coconut milk will separate very quickly, with the heavier water falling to the bottom and the coconut cream remaining on top.

Coconut milks sold in cans, however, all have some kind of additives and stabilizers in them to stop them from separating like the natural coconut milk does. This could include ingredients like soy lecithin, which some people could have allergies to. Because the amount in the product is so small, the manufacturers may not be required to list it on the can. Since we try to make our recipes as natural and healthy as possible, we prefer this homemade coconut milk recipe which has no additives or stabilizers. It is made with dried coconut (unsweetned) because unless you live in the tropics where coconuts grow, I don’t recommend purchasing fresh coconuts in the stores as they have a very short shelf life, and they are either moldy or have been irradiated to keep them shelf stable.

Homemade Coconut Milk

1 1/2 cups water
7/8 cup dry unsweetened coconut

In a medium-size kettle, heat the water, but do not bring it to a boil.

Place the coconut in a blender and add 1 cup of the hot water.

Blend for 2-3 minutes.

Place a colander in a bowl and line the colander with 4 thicknesses of cheesecloth.

Pour the blended coconut mixture into the cheesecloth and twist to extract the milk, letting the milk go into the bowl.

Return the coconut pulp to the blender and add the remaining 1/2 cup of hot water. Blend for 1-2 minutes, strain and press through the cheesecloth into the bowl.

Makes about 1 cup

Posted by Sarah Shilhavy

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Carrot Coconut Raisin Salad

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Usually I have made this with mayo and didn’t want to eat that so I thought the cashews would provide the creamy texture and sure enough it did. So healthy and yummy. Add more or less of the first four ingredients as you like.

3 medium dates
1/2 cup raw cashews
1/4 cup coconut milk*
5 large carrots, shredded
1/4 cup sunflower seeds
1/4 cup raisins
1/4 coconut flakes

Soak the dates in hot water for about 15 minutes

Place cashews, dates and coconut milk in blender and blend till creamy. Put all the other ingredients in a bowl and stir well and let sit for as long as you can stand it. 🙂

*To make Coconut Cream Milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.

Recipe submitted by Sharon, Celina, TX

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Cocoa-Nut Peanut Butter Balls

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No-Bake

3/4 cup peanut butter
1/4 cup coconut cream concentrate, softened slightly
1/3 cup honey
1/4 cup cocoa powder
2 tablespoons coconut flour
Shredded coconut (optional)

In a small mixing bowl combine peanut butter, coconut cream concentrate, and honey until well combined. Sift in cocoa powder and coconut flour together and add to peanut butter mixture. Stir or knead mixture until it forms a ball.

Roll into small balls, about 1 inch in diameter. If desired, roll in shredded coconut. Keep in a cool place.

Recipe submitted by Rebeca, Eugene, OR

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Carob Coconut Candy

16 oz. coconut cream concentrate
1 cup shredded or flaked coconut
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup carob powder
1 tablespoon raw honey (or to taste)
nuts, seeds, dried fruit such as currants, raisins, to taste (optional)

Soften jar of coconut cream concentrate in warm water if necessary. If you use a food processor, you don’t need to soften it before mixing. Mix all ingredients except nuts, seeds and dried fruit together until well blended in a food processor, electric mixer, or by hand. Fold in remaining ingredients.

Drop mixture in globs on parchment paper and freeze. After it hardens, store in a jar in the refrigerator. Adjust amount of coconut to desired consistency. Add coconut oil if needed.

If you’re not happy with the final flavor after it hardens, just leave out at room temp to soften and add whatever you think it needs.

Recipe submitted by Sandy, Millville, CA

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Coconutty Granola

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6-8 cups rolled oats
2-4 teaspoons cinnamon
4 cups shredded unsweetened dried coconut
2 cups raw nuts or brown rice cereal (walnuts, slivered almonds, pecans, etc, or mix)
1 cup seeds (sunflower, pumpkin & flax or mix of)
1 cup virgin coconut oil
1 cup honey
1 tablespoon vanilla extract
1/2 cup maple syrup
1 tablespoon black strap molasses
1-2 cups dried fruit

Preheat oven to 225 F. In large bowl mix together oats, cinnamon, coconut, nuts (or brown rice cereal), and seeds. Heat oil and honey in saucepan over medium heat until just melted, but not hot. Remove from heat and add vanilla, maple syrup and molasses; stir. Stir honey mixture into oat mixture. Pour into large baking dish(es) or sheet pan(s). Bake for 1 hour and 15 minutes or until oats are golden brown, stirring occasionally while cooking for even browning. Remove from oven and cool. Place dried fruit and granola into an airtight container or zip lock bag and toss or roll to combine gently. Can store in freezer for longer keep. You can also add dark chocolate slivers in granola and serve over ice cream for that extra special treat! Yummy!!! Recipe submitted by Dody, Rockport, TX

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Easy Coconut Tapioca Pudding

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2 cups water
3 tablespoons organic tapioca pearls
3 tablespoons sugar or honey
1/8 teaspoon salt
3/4 cup coconut milk*
optional: coconut chips (or shreds), coconut cream concentrate

Bring water to a boil in a small saucepan. Add tapioca and whisk to keep pearls separate. Cook for 15 minutes or until tapioca is done, whisking constantly. Add sweetener, salt and coconut milk. Cook another few minutes, then add coconut. Take pan off heat and stir in 1-2 tablespoons of coconut cream concentrate…yummmm! *To make Coconut Cream Milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.

Recipe submitted by Cynthia, Addison, TX

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