Dried Coconut Recipes

Coconut Baked Chicken

1 pastured cut up chicken*
virgin coconut oil, melted
1 egg
salt and pepper to taste
1 cup whole grain flour
½ cup finely grated unsweetened dried coconut

Preheat oven to 350.

Wash, drain and pat dry the chicken pieces. Coat each piece with melted virgin oil. Beat egg in a large mixing bowl and add salt and pepper to taste. Add chicken to egg mixture and stir to coat.

Mix flour with finely coconut and coat each piece of chicken with mixture. Lightly oil glass casserole pan with coconut oil and place pieces of chicken in the pan. Bake on upper rack of oven for about 45 minutes in preheated oven.

*Chicken should be close to room temperature. Coconut oil stays liquid above 77 degrees. If your chicken is cold, the oil will solidify and break away from the chicken if not handled carefully.

Recipe submitted by Linda, Wellington, TX

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Coconut Balls

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½ cup carob powder (or cocoa)
3 cups shredded unsweetened coconut
¾ cup coconut oil
½ cup agave syrup

Combine dry ingredients and mix well. Add coconut oil and agave syrup and stir to combine. Mold into small balls by using a spoon, ice cream scoop, or your hands.

Freeze for minimum 30 minutes and enjoy. These are best when frozen or refrigerated.

Recipe submitted by Melissa, Vista, CA

Amazing Coconut Carrot Cake

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3 cups shredded carrots
1 ½ cups whole wheat flour, fresh ground if possible
½ cup coconut flour
¼ cup whole organic sugar
3 teaspoons baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¾ cup pecans – optional
¾ cup dried shredded coconut – optional
4 eggs
1 ½ cups honey
1 ½ cups warm liquid coconut oil
1 ¼ teaspoons vanilla
1 8 ounce can crushed pineapple, un-drained

Preheat oven to 350 degrees.

Combine all dry ingredients together in a large bowl. Add all remaining ingredients and stir until well combined. Pour into un-greased 9×13 inch baking pan and bake for 50 minutes or until tester inserted in center of cake comes out clean. Cool.

Optional Icings:

Cream Cheese Icing

8 ounces organic cream cheese
4 ounces soft organic butter
½ cup brown rice syrup
1 tablespoon vanilla extract
Coconut flour

Cream everything together until well blended and thicken with a few tablespoons of coconut flour.

Coconut Cream Icing

½ cup coconut cream concentrate
½ cup butter
¾ cup honey

Beat all ingredients together and drizzle over cake. Icing will separate if left to sit for long, but can just be re-stirred.

Golden Raisin Icing

1 cup chopped golden raisins
½ cup chopped dates, soaked with raisins for 1 hour in orange juice, drained
½ cup chopped pecans
½ cup honey

Beat all ingredients together and spread over warm cake and serve. REALLY GOOD!

Recipe submitted by Amy, Warrior, AL

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Fruit-Coconut Smoothie

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1 ripe banana
¾ cup of organic vanilla yogurt
¼ cup shredded coconut
¼ cup of frozen blueberries
1 tablespoon of whey protein
¼ cup of melted coconut oil

Put everything except oil in the blender and blend until combined. Then add oil and process until well mixed.

It’s very filling for breakfast. If you want an even sweeter smoothie, add 1 teaspoon of honey. Enjoy!

Recipe submitted by: Tanya, Austin, TX

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Coconut Date Balls

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2 pounds organic dates, pitted and cut up small
3 tablespoons honey
¼ – ½ cup coconut oil (the more oil you use the harder they get in the refrigerator)
2 ½ cups organic shredded coconut
1 cup ground flax seeds
1 teaspoon vanilla extract
extra shredded coconut

In a medium sized saucepan cook dates, honey and oil over low heat until blended together. Take off heat and add the shredded coconut and ground flax seeds. Cool.

Once cooled, stir in vanilla extract. Place extra coconut in a shallow bowl and roll date mixture into small balls then roll in shredded coconut. Eat warm or refrigerate.

Recipe submitted by Connie, Alfred, ME

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Banana Coconut Cake

1 ½ cup whole cane sugar
½ cup virgin coconut oil
2 eggs
1 teaspoon vanilla
2 cups whole wheat pastry flour
1/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/4 cup buttermilk
1 cup, about 3 bananas, chopped or mashed
1/2 cup chopped pecans
1/2 cup shredded or flaked coconut
additional oil for greasing

Preheat oven to 325.

Cream sugar, coconut oil, eggs, and vanilla with mixer until fluffy. Sir in dry ingredients alternately with buttermilk and bananas. Stir in nuts and coconut. Pour into 13×9 pan or two 9 inch cake pans that have been greased with coconut oil and floured.

Bake approximately 40 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack(s).

Fill and frost top of cake with icing below.

Icing:

1 cup whole cane sugar
1/2 cup butter – softened
1 cup heavy cream
3 egg yolks
1 teaspoon vanilla
1 1/3 cup shredded or flaked coconut
1 cup chopped pecans

Mix sugar, butter, cream, and egg yolks in a saucepan. Cook over medium-low heat stirring until thickened, about 10-12 minutes. Stir in vanilla, coconut, and pecans. Beat until spreading consistency. This icing is also good on chocolate cake.

Recipe submitted by Becky, Oklahoma City, OK

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Whole Wheat Banana Coconut Bread

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1/3 cup Expeller-Pressed or Virgin Coconut Oil – liquefied
1/2 cup raw honey
2 eggs
1 cup mashed bananas
1 3/4 cup whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon aluminum free baking soda
1/4 cup hot filtered water
1/2 cup chopped walnuts
1/2 cup shredded or flaked coconut
cinnamon

Preheat oven to 325 degrees.

In large bowl, beat coconut oil and honey together. Add eggs, mix well. Stir in bananas then stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in nuts and coconut. Spread batter in coconut greased glass 9″ x 5″ loaf pan. Sprinkle organic cinnamon on the top.

Bake for 50 to 55 minutes or until toothpick comes out clean. Cool in pan for half an hour before taking out and slicing.

Recipe submitted by Ann, Perryville, MO

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Carrot Cake with Coconut Flour

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½ cup raisins
1 cup filtered water
2 tablespoon flax meal with 6 tablespoons water (mix and allow to stand about 10 minutes)
1 scant cup Rapadura sugar
4 large eggs
1 ¼ cup coconut oil, melted
¼ cup honey
1 teaspoon vanilla
1 teaspoon apple cider vinegar
2 cups coconut flour
1 teaspoon cinnamon
1 teaspoon Himalayan salt
2 teaspoon baking soda
2 cups grated carrots
1 cup shredded coconut
1 cup chopped nuts (optional)

Put raisins and water into a small pot and bring to a boil, then reduce heat to low, cover pot and simmer while preparing cake batter or until raisins are soft and swollen.

Mix flax meal and water and allow to stand about 10 minutes before mixing into batter.

Butter and flour a 9×13 baking pan.

Beat Rapadura and eggs until smooth and light (3-5 minutes with electric mixer on medium-high speed). Add flax meal and water mixture and beat well. Add oil, honey, and vanilla, and beat until well blended. Add raisins with the simmering water and apple cider vinegar and mix well. (If desired, use a hand blender to puree the raisins into the mixture for a smoother cake.)

Add the coconut flour, cinnamon, salt, and baking soda, and blend well. Add grated carrots, coconut, and optional nuts and blend well.

Pour batter into the prepared cake pan and spread evenly. Preheat oven to 350 degrees (the rest time for the batter while the oven is preheating will help with rising). Bake for 50 – 60 minutes, until toothpick in center comes out clean and center is as firm as the edges of the cake.

Optional icing: