Dried Coconut Recipes

Coconut Hush Puppies

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3 tablespoons rapadura sugar
½ cup boiling water
6 tablespoons expeller-pressed coconut oil
2-3 medium sized onions, chopped into small pieces
2 eggs
evaporated milk
Coconut oil, olive oil or palm shortening – for frying

Dry ingredients:

2 cups fresh home-ground cornmeal (yellow)
1 cup flour
1 cup shredded coconut
6 teaspoons baking powder, aluminum free
1 teaspoon salt
1 teaspoon kelp granules
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon cayenne pepper

Dissolve rapadura sugar in boiling water in a 2 cup heat-proof measuring cup.

In a large bowl, combine all dry ingredients together. Drizzle expeller-pressed coconut oil over dry ingredients and chop in with a pastry blender till mixture looks like coarse cornmeal. Stir in onions.

Add the eggs to the cooled sugar water in the 2 cup measuring cup and beat with a fork. Add enough evaporated milk to make 2 cups of liquid and beat some more. Stir into dry ingredients and let sit for 20 to 30 minutes, so the coconut and cornmeal can absorb the liquid.

Heat whatever oil you’re using to 450º F and drop batter in by spoonfuls…or use a melon baller.

Cook till a nice golden brown. This can be cooked in a skillet with coconut oil to make “hush puppy pancake-lets”. Also, this recipe without the last 4 dry ingredients and the chopped onions makes a good “regular” pancake mix…just add a bit more liquid so it will pour instead of “glomp” onto the skillet. Also, using coconut milk instead of evaporated milk will give a more coco-nutty flavor.

Recipe submitted by Priscilla, Palm Bay, Florida

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Chocolate Coconut Peanut Butter No-Bakes

¾ cup organic sugar (or to taste)
2 tablespoons unsweetened cocoa
½ cup virgin coconut oil
¾ cup whole milk
½ cup creamy peanut butter
1 teaspoon vanilla extract
3 cups unsweetened dried shredded coconut

Mix sugar, cocoa, coconut oil and milk in saucepan. Bring to a boil, stirring constantly. Boil for EXACTLY one minute (do not overcook).

Remove from heat and stir in peanut butter and vanilla. When peanut butter is evenly spread throughout mixture, add the coconut. Stir to coat evenly.

Drop mixture by spoonfuls onto waxed paper. Chill and store in refrigerator. Enjoy!

Recipe submitted by Angie, Duvall, WA

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Penne Pasta Salad

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4 tablespoons coconut oil
2-3 cloves garlic, minced
½ cup red onion, diced
¼ cup red bell pepper, diced
¼ cup green bell pepper, diced
¼ cup yellow bell pepper, diced
½ cup fresh basil, chopped
1 lb. penne pasta, cooked
¼ cup sun dried tomatoes in olive oil, chopped
Salt & pepper, optional
Grated parmesan cheese
Shredded coconut

Heat coconut oil in a medium sized pan. Add garlic and onion and stir together. Add peppers and fresh basil. Cook until tender.

Remove from heat and add sautéed vegetables to cooked pasta and stir everything together with sun dried tomatoes. Season with salt and pepper if desired and top with parmesan cheese and shredded coconut.

Recipe submitted by DiAnna, Hendeson, NV

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Zippy Coconut Almond Tilapia

1 cup ground organic almonds
1/4 cup organic coconut flour
1/4 cup organic dried coconut shreds
3/4 cup coconut mayonnaise
3/4 cup prepared horseradish, drained
coconut oil
salt
1 lb. Tilapia fillets (usually about 4 to 6 fillets), or other mild fish of your choice
1/3 cup sliced organic almonds
1/3 cup organic coconut flakes

Preheat oven to 350 degrees.

Mix ground almonds, coconut flour, and coconut shreds together. Add mayonnaise and horseradish. Mix well. Mixture will be thick. (If too dry add more mayonnaise or horseradish. If too wet add more ground almonds or coconut shreds.)

Line a roasting pan or cookie sheet with foil and lightly oil the foil with the coconut oil.

Lightly salt both sides of each fillet. Arrange the fish so the fillets are about an inch apart.

Spread the mayonnaise mixture thickly over the fish fillets covering them completely and sealing edges to the foil.

Mix together the sliced almonds and coconut flakes and sprinkle generously over the top of each fillet.

Bake 20 to 30 minutes in preheated oven or until fish is firm and fillets are nicely browned. Serve and enjoy!

Makes a tasty and very impressive looking “company” dish. (Also good cold or reheated the next day.)

Recipe submitted by Carol, Palm Bay, FL

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Frozen Banana Cream Pie

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12 bananas
1 tablespoon butter
1/4 cup coconut oil
2 tablespoons coconut flour
1-2 cups graham cracker crumbs
4-6 tablespoons maple syrup
1 cup shredded coconut, for garnish
1 pint heavy cream
sliced almonds, for garnish

Peel, slice and freeze about 10 large bananas which have brown spots on the peel yet are firm 24 hours ahead of making pie.

Preheat oven to 375 degrees.

CRUST: Simmer on stove butter and coconut oil together until melted. Set aside to cool.

Using blender or other kitchen gadget crumb graham crackers, or especially if children helping place crackers in brown paper or plastic bag and use rolling pin to crumble. Depending on how thick you like your crust more crackers may be added, but more butter may then be needed also. I use a medium spring form pan.

Mix the butter/oil mixture with the coconut flour, graham crackers and maple syrup to a consistence for pressing in place on bottom and sides of pie/spring form pan. Pinch into edge and where necessary, but be sure mixture is not to wet or too dry. Bake for about 8 minutes in preheated oven. Set aside to cool.

Place shredded coconut in a medium sized saucepan over medium to medium low heat and stir constantly until golden brown. Remove from heat immediately and set aside.

Beat the heavy cream until stiff peaks form and do NOT add sweetener. Set aside.

Just about 10 minutes BEFORE READY TO SERVE slice remaining fresh bananas (NOT frozen) and place on bottom and sides of baked crust.

Using a food processor, blender, or other kitchen aide process the frozen bananas to a soft serve texture. Spoon the mixture on top of the fresh bananas and fill to about 1/2 inch of top of spring form pan. Now spoon the whipped cream over the frozen banana surface. Using a tablespoon make dips and peaks into your whipped cream. Sprinkle the toasted coconut flakes and the sliced almonds on top. Serve immediately.

Leftovers are not near as yummy. So if your family is small either use smaller portions or invite company. OK to freeze leftovers, but I suggest that you cut it all in portion sizes before freezing. ENJOY!

Recipe submitted by Terri, Pahrump, NV

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Chocolate Coconut Almond Candy

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2/3 cup unsweetened cocoa powder
1/3 – 2/3 cup sugar
3/4 unsweetened dried shredded coconut or flakes
1/2 cup sliced almonds
1 cup coconut oil (liquefied)
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract

Stir the cocoa powder and desired amount of sugar together in a medium sized bowl. Mix in dried coconut and sliced almonds. Add remaining ingredients all at once and stir until well combined. Add more coconut or almonds if desired.

Pour candy into a glass pan or cookie sheet and refrigerate until firm. Break into pieces and keep refrigerated. This is a delicious way to get in the daily coconut intake.

Recipe submitted by Helen, Etiwanda, CA

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Favorite Thai Coconut Curry

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2 pounds ground meat (I use lamb & beef, or lamb & turkey)
1 medium sized onion, chopped
28 ounces coconut milk
1 – 4 teaspoons Thai red curry paste, or to taste (for kids, I use ½-1 teaspoon)
½ cup vegetable stock
¼ cup fish sauce
1 tablespoon honey
1 tablespoon molasses
1 11-oz package frozen sugar snap peas
1 8-oz can sliced bamboo shoots, rinsed & drained
1 8-oz can sliced water chestnuts, drained
1 15-oz can Chinese mushrooms, drained
Cilantro
¼ cup shredded unsweetened dried coconut

Brown meat and onion together, drain and set aside.

In a wok or large fry pan, bring to boil 4 ounces coconut milk, curry paste, vegetable stock, fish sauce, honey and molasses. Simmer for 15 minutes. Add remaining ingredients, including remaining coconut milk. Simmer for 15 minutes more. Stir in browned meat and onions.

Garnish with cilantro and shredded coconut and serve with rice. I really like this with sushi rice, rinsed well and steamed.

Recipe submitted by Peggy, Jupiter, FL

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Bread Machine Honey Glazed Coconut-Cinnamon Rolls

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2/3 cup warm water
1 1/2 tablespoons coconut oil, melted
1/4 cup raw honey
4 tablespoons orange juice
1 teaspoon fine salt
1 cup whole wheat flour
1 cup bread flour
1 cup coconut flour
1 tablespoon quinoa
1 tablespoon gluten
2 teaspoons active dry yeast

GLAZE:

1/2 cup raw honey
1/2 cup orange juice
1/4 cup coconut oil
1/2 cup dried cranberries
dash of cinnamon
pinch of fine salt

For sprinkling on glaze:

1/4 cup shredded, dried coconut
Cinnamon, to taste preference

Place first set of ingredients in bread machine in the order given. Set machine to “Dough” cycle.

While dough is mixing, combine the GLAZE ingredients in a small sauce pan and simmer 15 minutes over low heat, stirring often. Cranberries will plump during this process. Turn off heat and allow to cool at room temperature while dough rises.

When dough has risen in bread machine, remove from container and place on floured surface. Flatten slightly and roll into a 10″ by 12-14″ rectangle about ½” thick.

Spoon the cranberries and about one forth of the glaze onto the dough and spread evenly across surface. Sprinkle shredded coconut and cinnamon on top of cranberries. (Warm glaze gently in saucepan if it has become too stiff.)

Beginning at one long side, roll up dough jelly roll style, pinching seam to seal. Cut rolled dough into 1 inch thick slices and place in a large baking pan.

Spoon remaining glaze over each roll and sprinkle with additional shredded coconut Cover and place in a warm place to rise until double in bulk.

Bake in preheated 350 F oven 10-15 minutes until light golden brown. Makes 24 rolls.

These store in the refrigerator very well and can be warmed in a toaster oven.

Recipe submitted by Bunny, Clayton, GA

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