Dried Coconut Recipes

Oatmeal Coconut Cookies

stock photo

1 cup coconut oil, soft
1 ½ cups organic whole cane sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking powder
½ cup whole wheat flour
¼ cup coconut flour
¾ cup unbleached flour
2 ½ cups quick or regular oats
½ cup shredded coconut
¾ cup raisins

Preheat oven to 375 degrees.

Cream coconut oil and sugar until well blended. Add eggs one at a time mixing well after each addition. Add vanilla, salt, and baking powder; blend well. Add flours in order given then by hand mix in oats, coconut, and raisins.

Drop dough with a cookie scoop onto parchment lined baking sheet. Bake for 10 minutes in preheated oven. Enjoy!!

Recipe submitted by Nena, Sacramento, CA

Submit your recipe here!

Gluten-free Chocolate Chip Banana Coconut Muffins

example photo shown

3/4 cup coconut flour
3/4 cup white rice flour
1/3 cup organic white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, melted
1/4 cup coconut oil, melted
1 cup unsweetened almond or rice milk
2 large eggs
1 cup mashed ripe bananas (about 2 large)
1/2 cup dried coconut
3/4 cup semi-sweet chocolate chips
1/2 cup chopped walnuts or other preferred nuts

Preheat oven to 350 degrees. Line twelve regular muffin cups with muffin liners (optional) or grease with coconut oil. Or use jumbo muffin tins (makes 6).

Mix flours, sugar, baking powder and salt in a large bowl and set aside. Melt butter and coconut oil; add milk and eggs to melted oils and whisk together. Mix in mashed bananas.

Pour banana mixture into dry ingredients, and then add dried coconut, chocolate chips and walnuts. Stir just until blended (do not over mix). Divide batter among muffin cups.

Bake until tops are golden brown and tester inserted into center comes out with some melted chocolate attached and dry crumbs, about 20 for the regular sized muffins, and about 30 minutes for jumbo muffins. Let muffins cool in pans, and then remove.

Recipe submitted by Jean, St. Cloud, MN

Submit your recipe here!

Creamy Coconut Oatmeal

stock photo

Makes 2 generous servings or 3 smaller servings.

1 cup milk
3/4 cup water
1/3 – 1/2 cup unsweetened organic shredded coconut
1 tablespoon butter
1 + tablespoon virgin coconut oil
1/2 teaspoon vanilla
1 cup whole grain rolled oats
2 tablespoons organic coconut cream concentrate

Combine milk, water, butter and coconut oil in a small saucepan. Bring to a boil over medium heat. Add oats; turn heat down slightly and simmer for one minute, stirring occasionally. Add more liquid as needed.

Remove from heat, add coconut cream concentrate, shredded coconut, and vanilla and cover. Let sit for 3 minutes. Remove lid, stir well and serve.

Top individual servings with your choice of toppings. Ex: maple syrup, slivered almonds, and just a little touch of heavy cream or some additional milk. This is also good with chopped dates.

This oatmeal makes a fast and filling breakfast, particularly if served with some fresh fruit on the side.

Recipe submitted by Mande, Clay Center, KS

Submit your recipe here!

Coconut Napa Cabbage Salad

stock photo

1 small head Napa Cabbage
¼ cup coconut oil
¾ cup slivered almonds
½ cup sesame seeds
1 cup shredded coconut

Dressing:

¼ cup coconut oil, melted
¼ cup coconut vinegar water
¼ cup candied ginger, finely chopped (or 2 tablespoons grated fresh ginger)
2 tablespoons organic whole sugar
4 teaspoons organic fermented soy sauce
salt, to taste if desired

Wash and chop Napa Cabbage. Melt coconut oil over medium to low heat. Add almonds and sesame seeds. Stir until nuts and seeds are just starting to brown. Add coconut. Keep stirring on heat just until coconut begins to brown. Remove from heat and set aside to cool. Mix all dressing ingredients together. Toss cabbage with dressing. Then toss with cooled nut/seed/coconut mixture. Recipe submitted by Kristel, Traverse City, MI

Submit your recipe here!

Date Nut Coconut Bars

½ cup agave syrup
1 cup water
½ pound raisins
¾ pound pitted and chopped dates
4 ½ cups flour
¾ cup butter, softened
¾ cup coconut oil, solid
1 teaspoon salt
2 eggs
½ teaspoon vanilla
¾ cup agave or maple syrup
3 cups unsweetened shredded coconut
1 cup chopped nuts (walnuts, pecans, etc.)

Preheat oven to 325 degrees. Oil a 9×13 pan with a little coconut oil and set aside.

In a large saucepan, place ½ cup agave syrup, water, raisins, and dates. Simmer for 10-15 minutes. Set aside a let cool

In a large bowl combine the flour, butter, coconut oil, and salt. Work all ingredients together until crumbly and add eggs, vanilla, ¾ cup agave or maple syrup, coconut, and nuts of your choice. Mix everything together and divide in half.

Press half of the dough into the prepared pan and spread the cooled date mixture over the top. Crumble remaining dough over the top and bake in preheated oven for 30 minutes, or until slightly browned. Cool, cut, and enjoy! They will be the talk of the party!

Recipe submitted by Christine, Orem, UT

Submit your recipe here!

Chocolate Coconut Gelato

stock photo

Yield: 3 cups

1 cup whole organic sugar
4 1/2 cups filtered water
1/8 teaspoon Himalayan salt
(1/4 teaspoon vanilla, hazelnut, or peppermint, etc. extract of your choice)
1 1/3 cups organic shredded coconut
3/4 cup organic cocoa powder
3 heaping tablespoons cornstarch
1-2 tablespoons organic virgin coconut oil

Place 3/4 cup of the sugar in a saucepan large enough to hold at least 6 C liquid, heat until bubbling and melting. Stir in 3 ½ cups of the water, salt, and optional extract(s) of choice. Mixture will bubble and sizzle, whisk over medium high heat until sugar dissolves and liquid boils.

Measure shredded coconut and cocoa powder into blender. Carefully pour sugar mixture into blender and blend (this may be done in two batches as to not spill blender contents) on high for at least 2 to 5 minutes, adding more water if necessary, in small amounts (2 tablespoons at a time). Strain mixture into a large bowl.

In a small bowl whisk remaining 1 cup cold water with cornstarch until dissolved. Place remaining 1/4 cup whole organic sugar in a deep saucepan and heat over medium-high heat to melting point. Add strained coconut and chocolate mixture and heat over medium-high heat. Re-whisk water and cornstarch and add to warming coconut and chocolate mixture.

Heat liquid until boiling and continue to heat for two minutes or until temperature reaches 170-175 degrees on an instant read thermometer. Mixture will be thick. Add coconut oil and stir well. Pour into a shallow container and cool then refrigerate overnight. The following day place chilled mixture in an ice cream maker and follow machine instructions. Or cut into cube size pieces and place in food processor fitted with metal blade and process until smooth. Chill soft mixture until spoonable and serve.

Recipe submitted by Jordan, Fort Bragg, CA

Submit your recipe here!

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

Submit your recipe here!

Date, Coconut and Crispy Rice Balls

1/4 cup butter
1/3 cup organic whole sugar
1 cup dates, chopped
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
1½ tablespoons coconut cream concentrate
1 tablespoon coconut oil
1/3 cup walnuts, or nuts of your choice
1 cup brown rice cereal
3/4 cup shredded coconut

Place butter, sugar, dates, egg, vanilla and salt in a saucepan and cook to boiling for about 2 minutes. Stir constantly. Add coconut cream concentrate and oil. Let cool 10 minutes. Stir in nuts and rice cereal to date coconut mixture.

Place the shredded coconut on a plate and roll date mixture into small balls then roll in shredded coconut. Makes 20-24 balls depending on your size. Enjoy!

Recipe submitted by Karen, Buffalo, MN

Submit your recipe here!