Dried Coconut Recipes

Curried Cabbage

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5 slices turkey bacon
5 tablespoons expeller pressed or virgin coconut oil
1 medium yellow onion, chopped
1 1/2 teaspoons curry powder
1 head organic cabbage, shredded
1 teaspoon lemon pepper
1/2 teaspoon salt, or to taste.
1/4 cup organic chicken stock
1/4 – 1/2 cup toasted coconut flakes

Fry turkey bacon in large skillet till crisp. Place on a wire rack and set aside.

Add coconut oil, onion and curry powder to skillet and cook for 2 to 3 minutes. Add cabbage and lemon pepper. Put lid on and cook, stirring occasionally till cabbage is soft. Add a little chicken stock as needed.

Crumble bacon and stir into cabbage along with the salt just before serving. Garnish with toasted coconut. Enjoy!

Recipe submitted by Blair, Shreveport, LA

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No-Bake Chocolate Coconut Peanut Butter Cookies

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½ cup honey or maple syrup
¼ cup coconut oil
¼ cup cocoa powder
1 teaspoon ground cinnamon
½ cup peanut butter
1 cup quick oats*
1 teaspoon vanilla extract

Combine first 4 ingredients in a small pot and bring to a boil. Boil 3 minutes and remove from heat. Stir in peanut butter, oats, and vanilla.

Drop by spoonfuls onto waxed paper. I like to store mine in the freezer, but the fridge also works if you don’t want them quite so hard. Makes about 12 cookies.

*You can substitute some dried coconut for the oats, especially if you want gluten free.

Recipe submitted by Joy, Lobelville, TN

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Coconut Almond Breakfast Bars

2 cups almonds – chopped
½ teaspoon salt
4 cups unsweetened dried coconut
½ cup honey or maple syrup
2 eggs
Optional: handful of raisins or dried cranberries

Soak almonds with the salt in water overnight.

Preheat oven to 250 degrees F.

Once the almonds have finished soaking drain and bake on a cookie sheet for 2 ½ hours or until crispy. (I will soak and bake several pounds at a time and then keep in freezer until ready to use.) Once almonds have finished baking, heat oven to 350 F.

Mix remaining ingredients together along with the almonds and pat into a (8×11 or so) glass baking dish tightly.

Bake in preheated oven for 20 minutes or until edges are golden brown. Cool completely before chilling. Cut into squares and wrap individually or store in an air tight container. Enjoy!!

Recipe submitted by Steve, Port Royal, PA

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No-Bake Almond/Coconut Energy Morsels

1 cup assorted raw nuts (almonds, walnuts, cashews, pecans)
¼ cup almond meal
¼ cup dried unsweetened shredded coconut
¼ cup almond butter
¼ cup coconut oil
½ teaspoon vanilla extract
1 teaspoon raw honey
¼ teaspoon Himalayan salt
½ cup dried cranberries or cherries

Chop raw nuts so they are in small chunky pieces. Place in a bowl and mix in shredded coconut.

Lightly heat almond butter and coconut oil until melted, then add honey, vanilla and salt. Mix well. Mix almond meal into liquid mixture and fold in the nuts and coconut. Add dried berries last and mix well.

Form mixture into little morsels and store on plate in refrigerator. Wrap in wax paper to carry with you (in case the oil melts a bit in a warm climate) for an afternoon energy boost!

Recipe submitted by Linda, Brooklyn, NY

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Coconut Pancakes

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1 cup coconut flour
1½ cups wheat flour
½ cup shredded coconut
¼ cup ground flax seeds, (optional)
2 tablespoons baking powder
½ – 1 teaspoons salt
3 eggs
2¼ cups milk
3 tablespoons honey
¾ cup coconut oil, melted

In one bowl, combine the flours, shredded coconut, flax, baking powder and salt.

Separate the egg whites and yolks. Combine the egg yolks, milk, honey and coconut oil; stir into dry ingredients just until moistened.

Beat the egg whites until stiff. Gently fold egg whites into batter.

Pour batter by ¼ cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Enjoy! They are delicious!

Recipe submitted by Elizabeth, Indianapolis, IN

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Twice Baked Coconut Sweet Potatoes

4 large sweet potatoes
coconut oil
6 tablespoons butter
6 oz goat cheese
2 tablespoons coconut cream concentrate
sea salt and pepper to taste
¼ cup dried coconut (optional)

Preheat oven to 400 F degrees.

Wash potatoes and then pierce several times with a fork. Rub with coconut oil. Bake in preheated oven for about 45 minutes, or until done.

Cut top 1/3 off potatoes. Scrape out the meat of the potatoes into a medium bowl, leaving about 1/4 inch of meat on inside of potato to create a bowl. Scrape out lid also. You can discard the lid or snack on it. Mix potato meat with the butter and goat cheese. Add salt and pepper to taste.

Fill potato shells with the mixture. Sprinkle with coconut if using. Bake in 350 degree oven for 20 to 30 minutes, until slightly browned on top.

Recipe submitted by Jeanette, Nolensville, TN

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Crispy Coconut Crunch Treats

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3 cups crispy brown rice cereal, (or anything other puffed cereal)
1 cup sunflower seeds (or pine nuts, or any other kind of nut)
1 tablespoon coconut oil (either Expeller-pressed or Virgin, depending on whether or not you want it to taste more coconutty)
1/3 cup raw honey
1/4 cup dried shredded coconut (optional)
1/4 cup chopped fruit (optional)

Preheat oven to 275 degrees. Generously grease a 9×13 pan with additional coconut oil.

Gently stir all ingredients together in a large bowl with a spoon or spatula. Spread in prepared 9×13 baking pan or cookie sheet with sides.

Place in 275 degree oven for 30 minutes. Let cool before cutting. Store in air-tight container if it lasts that long!

Recipe submitted by Carrie, Mesa, AZ

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Island Rice with Chicken

Serves 10

3 large boneless chicken breasts
1 teaspoon garlic powder
1 teaspoon minced fresh ginger or dried
1 teaspoon onion powder
2 1/2 teaspoons salt
1/4 cup coconut oil
1 cup diced onion
3 cups organic brown basmati rice
1 cup diced celery
2 large organic carrots, finely shredded
1 1/2 cups fresh pineapple, diced, with juices
1/3 cup organic dried coconut
3 tablespoons sesame seeds
2 -3 chives, chopped
2 cups shredded romaine lettuce or bok choi
Optional: 1/3 cup of your favorite nut (cashews, peanuts, almonds, walnuts)

Thin out chicken breasts, drizzle on a little coconut oil, and season with garlic, ginger, and onion powder. Sprinkle on some dried coconut and sesame seeds (to taste) and 1/2 tsp salt. Set aside.

Bring to a boil 7 cups of water, ¼ cup coconut oil, remaining salt and diced onion. Add rice, boil on high until half water level evaporates. Stir twice; bring heat down to a simmer and cover. Do not over stir. It should be cooked within 20 minutes.

Grill chicken just until cooked through. Cut or shred into small pieces. Keep in cooking juices.

When rice is cooked, place in large deep platter or casserole dish. Layer ingredients over rice in this order: celery, carrots, chicken, pineapple with the juice, coconut, sesame seeds, chives, lettuce, and nuts. You may also drizzle some soy sauce and/or sweet and sour sauce if desired.

Cover and keep in hot oven 15 minutes before serving. Enjoy, it is delicious.

Recipe submitted by Debbie, North Branford, CT

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